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A spicy blend of apple, pineapple, and cranberry juices, this hot punch seasoned with cinnamon sticks, cloves, and allspice makes a perfect holiday beverage.
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In this recipe, ribeye steaks sit overnight in a whiskey-based marinade with onions and garlic, before being grilled to your desired doneness.
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When pink lemonade, pineapple juice, cranberry juice, ginger ale and ice gather in a punch bowl, it's always a party!
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A breakfast smoothie with tropical fruit, yogurt and fresh strawberries.
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A pre-sliced cooked ham is studded with cloves and coated with a tangy glaze before baking. Great for dinner, and the leftovers make wonderful sandwiches.
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With a blend of liquors, this spiked iced tea recipe is a deliciously strong brew.
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Ginger adds zing to this Mojito recipe, which turns the classic cocktail into a make-ahead batch cocktail.
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This recipe is by Maura Egan and takes About 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.
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Think of Coquito as the Puerto Rican version of eggnog! It's made with a blend of coconut ingredients, cinnamon, and rum. One batch makes plenty for a party.
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Get Herb Twist Cojito Recipe from Food Network