This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work...
Author: Rita1652
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't...
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
"When you're serving rich, heavy food, these zingy, lemony beans really balance the meal. I like them just cooked so they still taste fresh and are a little...
I posted this recipe for the request of those that are asking what crazy salt is, Recipe #7542. A recipe I adopted. You can add 1 teaspoon of MSG which...
Author: Rita1652
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time...
Author: Bryan Furman
This was a childhood favorite of mine. My dad used to cook this for me, and served it over egg noodles.
Author: anti_pop
Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More...
Author: WI Cheesehead
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take...
Author: Andy Baraghani
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast...
Author: Lillian Chou
Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil...
Author: Deb Wolf
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook...
Author: Debloves2cook
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704....
Author: bluemoon downunder
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin...
Author: David Tamarkin
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over...
Author: Vino Girl
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually...
Author: JackieOhNo