A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
Perfectly beautiful on an appetizer buffet, these puff pastry tartlets will charm your guests. Mustard and brown sugar add to the classic combination of Brie and walnuts for terrific flavor.
Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.
When I saw the pictures of these sweet potato doughnuts on Fifteen Spatulas, I had to make them. Hers looked so fluffy and gorgeous -- just like this fluffy orange kitchen sponge that I love.
Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.
A perfect party food to serve as a game day snack, these Smokey Sausage Bites feature spicy sausage with a mouthwatering mustard sauce. Served in a flaky puff pasty cup, they are truly addictive.
These Bran Muffins are loaded with wholesome flavor. Bran, molasses, rolled oats, orange peel, and ground cinnamon make them an ideal breakfast food. With Demo Video
A 5-star recipe for Beef Brisket with Cola made in the crock pot containing cola, Worcestershire sauce, vinegar, garlic, beef bouillon, dry mustard, chili powder
