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cooking.nytimes.com
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade Others use only the peel and juice, discarding the insides for a crystal-clear result
Ingredients: plus, oranges, sugar, lemon juice
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Serve this with our Beer-Battered Fish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cute snaggle-toothed apple snacks contain nothing but fresh apples and slivered almonds, and kids love them.
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Get Grilled Salmon with Citrus Butter Recipe from Food Network
Ingredients: butter, lemon, lime, salmon skin
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Get Marinated Olives Recipe from Food Network
Ingredients: olives, lemon, rosemary, thyme, basil
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A lovely pink version of sangria made with fruity moscato wine and raspberries is perfect for sipping while relaxing around the pool.
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Grilled marinated chicken breasts are diced and tossed in a tangy, piquant sauce studded with grapes, lemon zest, poppy seeds and cashews.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas.
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Get Corn on the Cob with Roasted Red Bell Pepper Butter Recipe from Food Network
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No cooking necessary in this peanut sauce made from peanut butter, soy sauce and sherry seasoned with lemon and cayenne.