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Bananas in a cinnamon-caramel sauce flavored with rum, served warm over ice cream.
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The classic recipe for the Wimbledon cooler made with Pimm's No. 1, cucumber, lemon, and soda.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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If you've ever thought about drinking candy, then this recipe is for you. This whimsical martini is perfect for Easter or any gathering with friends.
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Use brioche to make this French toast given an accent of hazelnut through the use of hazelnut liqueur in the batter.
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Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Get Espresso Ice Cream Recipe from Food Network
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Get Fish for Crish: Red "Mole" Swordfish Steaks with Pickled Shallots Recipe from Food Network
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This layered shot will, quite frankly, get you bombed.
Ingredients: liqueur, irish cream, triple sec
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A paleo recipe for tuna burgers has just a few simple ingredients.
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.