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Lovely Lemon Sorbet to cleanse your palate after a meal!
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A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Ingredients: flour, yeast, salt, water, cornmeal, egg white
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Steamed shrimp seasoned with Old Bay seasoning.
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Using a spaetzle press or potato ricer makes these seasoned German noodles a breeze to put together.
Ingredients: flour, basil, onion powder, eggs, water, salt
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Three portions of banana citrus slush are frozen, and then served with ginger ale.
cooking.nytimes.com
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
Ingredients: gin, manzanilla sherry, orange
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Learn to make a Tequila Sunrise cocktail, using sliver tequila, fresh orange juice, and grenadine. Our simple instructions include a photo to guide you to mastery...
Ingredients: tequila, orange juice, grenadine
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An easy gin and tonic recipe with blood oranges and strawberries.
Ingredients: gin, blood orange, strawberry
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This tropical fruit mimosa is a wonderful change, and will serve several people too!
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.