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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
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Grace Parisi creates her own version of this frozen mousse: an easier-to-make alternative to ice cream.
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This sweet cake has a delicious and tart lemon zing!
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A touch of Dijon mustard adds a bit of zest to this delicious grilled chicken recipe.
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A potent mix of high-proof rum and fruit.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Take some prepared mincemeat and stir in walnuts, diced apples, brown sugar, lemon juice and brandy. This rich filling is chilled overnight and then piled into a prepared crust, topped with a lattice crust, and baked.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.