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cooking.nytimes.com
This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice Guests can scoop it out of a pretty glass bowl, but it’s more fun to unmold it onto a cake plate and serve it in slices Make sure the water your use to unmold your jelly is quite hot, not just warm
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Get Beer-Orange Caramel Sauce Recipe from Food Network
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
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Get Hazelnut Brittle Recipe from Food Network
Ingredients: sugar, water, blanched hazelnuts
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You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.
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Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.
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Apple cider, a hint of orange, and warm spices make this cranberry sauce very special indeed.
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A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.