Search Results (1,256 found)
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This is a great jam for peaches that are not picture-perfect but nice and ripe. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
This is a great jam for peaches that are not picture-perfect but nice and ripe. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
www.foodnetwork.com
Get Grilled Peach and Bacon Salad Recipe from Food Network
Get Grilled Peach and Bacon Salad Recipe from Food Network
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Get Ham Georgia with Peach Garnish Recipe from Food Network
Get Ham Georgia with Peach Garnish Recipe from Food Network
Ingredients:
ham, preserves, black pepper, mustard, balsamic vinegar, allspice, confectioners sugar, baked ham, demi glace, butter, peaches, sugar, cider vinegar, salt, potato starch, basil leaves
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Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine.
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine.
Ingredients:
preserves, worcestershire sauce, chile, pork, ginger, cinnamon, vegetable oil, white wine
www.simplyrecipes.com
Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.
Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.
Ingredients:
cranberries, orange, brandy, flour, baking powder, salt, nutmeg, cinnamon, allspice, butter, sugar, eggs, eggnog, vanilla, orange juice, powdered sugar
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
Ingredients:
peach, green chilies, red onion, parsley, lime juice, hot pepper sauce, albacore tuna, wheat tortillas, green cabbage, monterey jack, lime
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe -- these must rest for several weeks before they are ready to be eaten.
Chrabeli are delicious Swiss anise crescent cookies. Beware if you're looking for a quick recipe -- these must rest for several weeks before they are ready to be eaten.
www.allrecipes.com
Thanksgiving staple, cranberry sauce, gets dressed up for the season with a bit of brandy and some maple syrup!
Thanksgiving staple, cranberry sauce, gets dressed up for the season with a bit of brandy and some maple syrup!
cooking.nytimes.com
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
Ingredients:
flour, butter, salt, water, brown sugar, sugar, cornstarch, blackberry brandy, confectioners sugar
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
Ingredients:
chicken, salt, black pepper, red wine, bay leaf, thyme leaves, lardons, olive oil, onion, carrot, mushrooms, garlic, tomato paste, flour, brandy, butter, pearl onions, crusts, parsley
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
Ingredients:
vegetable broth, onions, sugar, flour, dry white wine, bay leaf, thyme, black pepper, brandy, french bread, garlic, parmesan cheese