767 citru recipes

German wine cream dessert with dry white wine, eggs, and citrus zest creates an airy, custard-like treat perfect for elegant dinner parties or romantic dinners.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus.

Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

This rich, smooth and citrus cheesecake is always a big hit, and it is absolutely a killer!

Lemon pudding pound cake made with yellow cake mix, instant lemon pudding, and a poked-in hot lemon glaze. A dense, moist citrus tube cake with a glossy crust.

Ultra-simple bundt cake mixing lemon cake mix with apricot nectar, eggs, and oil for a moist, citrus-kissed dessert.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.