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Coarse ground cornmeal gives these buttery cookies made with lemon juice and zest a light, crisp texture that pairs perfectly with a cup of tea or coffee.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Get Peach and Raspberry Almond Swirls Recipe from Food Network
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A delicious and refreshing dessert. Can also be made with mandarin oranges.
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Lemon peel provides an added flavor dimension in this apple pie calling for tart Granny Smith Apples.
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Sweet potatoes are mashed with butter, brown sugar, milk and lemon zest, shaped into a ball with a marshmallow in the center, and rolled in cereal crumbs before baking.
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A simple glaze made with orange juice, orange zest, and a touch of dry mustard turns plain chicken breasts into a tasty dish your whole family will love.
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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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Lemon rum and blue curacao at the bottom of a flute of sparkling wine.
Ingredients: lemon, blue curacao, champagne
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This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
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This recipe has egg whites folded into the basic recipe which makes it light and airy. And the lime zest gives this creamy, refreshing pie a little extra lime-oomph!