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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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The classic sweet-tangy combination of mustard and honey tops grilled chicken.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Cheese blintzes are topped with sweetened, orange-scented sour cream then baked until golden in this quick and easy souffle brunch dish.
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Grandma's lemon-mint iced tea has a hint of orange drink powder and lemon-flavored vodka for a refreshing drink on hot days.
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Shortcakes made with mashed sweet potato and orange zest are filled with cream and topped with strawberry sauce in this dessert for two.
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Get Sangria Perea Recipe from Food Network
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This drink is similar to a Cosmopolitan, but uses pomegranate juice.
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Get Gina's Citrus Wine Spritzer Recipe from Food Network
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This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
cooking.nytimes.com
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish “Putting salt and sweet together is always going to be successful,” Mr
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Get Dirty Bird Recipe from Food Network