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To save calories, the aromatic oils in citrus zest replace the Triple Sec liqueur usually used in this classic cocktail.
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This recipe is by Barbara Kafka and takes 15 minutes, plus 2 hours' chill time. Tell us what you think of it at The New York Times - Dining - Food.
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Get 30-Minute Cod with Lemony Braised Fennel Recipe from Food Network
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An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Steakhouse-inspired eggs with a horseradish filling and a topping of seared steak and blue cheese.
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For this delightful pie, cherry pie filling is dolled up with sweetened condensed milk, eggs and lemon juice. Then it 's baked in a graham cracker crust and chilled for a few hours.
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Get Garlic Roasted Green Beans with Shallots and Hazelnuts Recipe from Food Network
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Get Grilled Lamb Chops Recipe from Food Network
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Simple Asparagus and Shrimp Salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
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This sparkling salad is creamy and slightly tart. Nuts and celery add texture. Not only do adults love it, so do the kids! Cut the finished salad into squares and serve on crisp leaves of lettuce. Adjust the amount of nuts, if desired.
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Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!