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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Get Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe from Food Network
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
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Part sangria, part punch, this is a refreshing and lightly alcoholic way to quench the thirst of a large group Danielle Wecksler, a cooking instructor in South Carolina, created it for an outdoor Lowcountry boil in Charleston It highlights local peaches and berries, and was created to counter the stifling Southern heat
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Get LOL Martini Recipe from Food Network
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Get Old Fashioned Amber Recipe from Food Network
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Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
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This delicious, crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings. You'll know the garbanzo beans are done frying when they begin to jump around the skillet!
Ingredients: olive oil, lemon pepper