Search Results (4,275 found)
cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.
cooking.nytimes.com
This recipe is by Pete Wells and takes 2 hours 20 minutes, plus overnight drying. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plus, oranges, sugar, rosemary branch
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Make boring orange juice tangy and fizzy with this delicious blend!
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
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Very moist and fruity, these bars go great with coffee.
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Get Spiked Orange Smoothie Recipe from Food Network
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Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.
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Orange marmalade and balsamic vinegar glaze chicken pieces cooked on the grill.
cooking.nytimes.com
A port toddy is one of winter’s unsung delights Replacing whiskey with port in a toddy leads to something surprising and special Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup
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A whiskey side car gets a tangy twist from broiled lemon juice in this clever and gourmet twist on the traditional sidecar cocktail.
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This recipe is one I adapted from something I found in our local newspaper over 17 years ago. It is a fantastic go-to dish that everybody loves and my kids devour...