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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
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A gluten-free recipe for glazed pistachio-citrus bars, made with ground pistachios, rice flour, and tapioca starch.
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A flavorful stew of chicken, orange juice, and spices.
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Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda.
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This simple ham and asparagus dish is fast to make and the bright touch of lemon makes it perfect for spring.
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This version features citron vodka, orange liqueur, and pomegranate juice.
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A classic and delicious way to prepare trout.
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Enjoy the brief, sweet season of fresh nectarines with this delicious smoothie.
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A delicate egg custard bathed in liquid caramel has the tropical flavors of a pina colada cocktail, coconut and pineapple.
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This recipe is by Rosie Schaap. Tell us what you think of it at The New York Times - Dining - Food.
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This cranberry sauce features fresh apple and pear.
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Matahari means sun, in Malay. But that's as much Malay-influence as it gets because this is a very sunny Mediterranean dish with a lot of paprika and lemon. A...