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cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.
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Get Part-Butter/Part-Shortening Easy Pie Dough Recipe from Food Network
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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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Chopped veggies - tomatoes, red onions, cucumbers, and green peppers. But in this version, the dressing is crisper - only olive oil with a splash of lemon juice. Chill and just before serving, sprinkle crumbled feta on top.
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Italian dressing mix makes seasoning this baked chicken dish a breeze.
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The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.
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This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.
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A classic dish made healthier by using half and half instead of heavy cream and lemon juice instead of white wine. This version of Chicken Cordon Bleu is still ribbon worthy.
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Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
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Get Toasted Orzo Salad Recipe from Food Network
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A healthy halibut with spicy lemon-thyme vinaigrette recipe.