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Get Halftime Nachos Recipe from Food Network
Get Halftime Nachos Recipe from Food Network
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Get Pork Carnitas Recipe from Food Network
Get Pork Carnitas Recipe from Food Network
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Get Girl with the Mango Dragon Cocktail Recipe from Food Network
Get Girl with the Mango Dragon Cocktail Recipe from Food Network
www.allrecipes.com
Fresh cranberries are mixed with sugar, red gelatin, crushed pineapple, orange juice, grated apple and pecans. This mixture is refrigerated overnight, and then layered with a whipped cream and cream cheese mixture.
Fresh cranberries are mixed with sugar, red gelatin, crushed pineapple, orange juice, grated apple and pecans. This mixture is refrigerated overnight, and then layered with a whipped cream and cream cheese mixture.
Ingredients:
cranberries, sugar, pineapple, orange juice, apple, pecans, whipping cream, cream cheese
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Get Fall Berry Conserve Recipe from Food Network
Get Fall Berry Conserve Recipe from Food Network
Ingredients:
cranberries, sugar, ruby port, navel orange, cherries, blueberries, pecans, candied ginger
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Get Angel Food Cake Recipe from Food Network
Get Angel Food Cake Recipe from Food Network
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Get Sunny's Strawberry Fool Recipe from Food Network
Get Sunny's Strawberry Fool Recipe from Food Network
cooking.nytimes.com
A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip is mild and slightly sweet from a splash of fresh orange juice Pack it in a lunchbox with celery and crackers for your kids Or, zip it up with a dash or two of Tabasco and some mashed garlic, spoon it into a bowl surrounded by good potato chips and serve it with cocktails to the adults
A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip is mild and slightly sweet from a splash of fresh orange juice Pack it in a lunchbox with celery and crackers for your kids Or, zip it up with a dash or two of Tabasco and some mashed garlic, spoon it into a bowl surrounded by good potato chips and serve it with cocktails to the adults
www.delish.com
Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries, or pitted cherries, too.
Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries, or pitted cherries, too.
cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
Ingredients:
nectarines, raspberries, balsamic vinegar, sugar, whipping cream, lavender flowers, orange
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Get Bobby's Christmas Punch Recipe from Food Network
Get Bobby's Christmas Punch Recipe from Food Network
cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
Ingredients:
beef cheeks, canola oil, yellow onion, celery, carrots, garlic, dry sherry, dry red wine, beef stock, thyme, parsley, bay leaves, mushrooms, butter, red bell peppers, onion, leek, bay leaf, basmati rice, chicken broth, chanterelle mushrooms, thyme leaves