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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin spice-flavored liqueur and a cinnamon stick make this pumpkin spice Russian drink a festive twist on the classic white Russian cocktail.
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Fill prepared cannoli shells with this sweet ricotta filling made with chocolate chips, amaretto, and toasted almonds.
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Creme caramel made with cream and flavored with orange liqueur, baked in individual ramekins.
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Smooth coffee liqueur imparts its unique coffee essence to this creamy dough which jelly-rolls around chocolate chips. It 's a marriage made in heaven.
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This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
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The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
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Get Asian-Spiced Baby Back Ribs Recipe from Food Network
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Get "Frank's Baked Oysters" with Mushrooms, Garlic Bread Crumbs, and Romano Cheese Recipe from Food Network
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A softer biscotti and a wonderful addition to your cookie platter.
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Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'
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This creamy pumpkin spice martini, made with pumpkin liqueur, spiced rum, and half-and-half, is the perfect cocktail for Thanksgiving or festive holiday parties.