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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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My father believes in a condition called 'the gin meanies.' He invented this cocktail to satisfy his taste for gin, while allowing him to slightly dilute its effects with vodka. His passion for this concoction quickly spread to my friends, who have been known to throw parties solely to celebrate him and his martini.
Ingredients: vodka, gin, lemon peel, green olives
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Thin chicken breasts are dipped in a lemon-sour cream batter and breaded with herb-seasoned stuffing before being baked in the oven for a quick and easy chicken dinner.
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An extremely easy appetizer that keeps them coming back for seconds.
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Drizzle this simple icing over pound cake or cupcakes for a perfectly sleek finish.
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A honey-based marinade gives these grilled pork chops a sweet and savory flavor for your summertime grilling.
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With gin, lemon, and an egg white, this is a long-lost cocktail worthy of attention.
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Get The French 75 Recipe from Food Network
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This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish.
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This margarita recipe uses fresh lime and lemon juice shaken with sugar and reposado tequila for a fresh and perfect margarita.
Ingredients: lime, lemon, sugar, ice, orange liqueur
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Freshly juiced mango, lemon, banana, and ginger create a tangy citrus drink to start the day.
Ingredients: banana, lemon, mango, orange, apples, ginger
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, honey, soy sauce, lemon juice