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Get Betty's Apple Ambrosia Recipe from Food Network
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This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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Get Fruit Skewers with Chocolate Dipping Sauce Recipe from Food Network
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Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.
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The two-toned, sunrise-like appearance of this cocktail makes it as welcome on a cool day as it is on a hot day.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
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Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.
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Get Hurricanish Recipe from Food Network
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Get Tequila Lime Chicken Recipe from Food Network
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Get Tequila Lime Chicken Recipe from Food Network
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The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Chef John combines fresh mint with orange marmalade as a tasty substitute for the store-bought jelly.