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cooking.nytimes.com
Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat Then freeze it in your ice cream maker
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
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Get Herbed Quinoa Recipe from Food Network
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Citron vodka, blue curacao and sour mix filled out with citrus soda and garnished with a lemon wedge. It's electrifyin'!
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Bring the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.
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Get Chorizo Nachos Recipe from Food Network
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This crowd pleasing recipe for jungle juice, fruit-filled punch, includes kiwis, strawberries, watermelon, rum, vodka, and Everclear®.
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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.