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With rye, Drambuie, and citrus.
cooking.nytimes.com
Sours aren’t just for whiskey; tequila lightens things up For extra froth, use egg white when you shake the drink.
cooking.nytimes.com
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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A dark, fruity sauce instills pork spareribs with mouthwatering flavor!
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A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
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Homemade cranberry sorbet is blended with the traditional cosmopolitan ingredients creating a frozen cocktail perfect for a holiday dinner.
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These cranberry-walnut cookies have a bit of citrus flavor though the use of orange juice in the dough. Great alternative cookie for when you run out of chocolate chips.
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Get Cranberry Orange Scones Recipe from Food Network
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Get Apple Cranberry Pie Recipe from Food Network