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www.allrecipes.com
Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.'
Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.'
www.allrecipes.com
Similar to a boilermaker: you drop a shot glass full of Irish whiskey and Irish cream into a glass of stout beer and drink it all at once.
Similar to a boilermaker: you drop a shot glass full of Irish whiskey and Irish cream into a glass of stout beer and drink it all at once.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
Ingredients:
superfine sugar, orange, lemon, greek yogurt, heavy cream, grapes, muscat wine, honey, lemon thyme, brown sugar
www.foodnetwork.com
Get 19th Hole Nectarines with Lemon Cream Recipe from Food Network
Get 19th Hole Nectarines with Lemon Cream Recipe from Food Network
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Get Peach, Raspberry and Lime Sangria Recipe from Food Network
Get Peach, Raspberry and Lime Sangria Recipe from Food Network
Ingredients:
syrup, peach, peach liqueur, lime juice, raspberries, lime, club soda, chilled prosecco, sugar
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Get Gemelli with Kale Pesto and Olives Recipe from Food Network
Get Gemelli with Kale Pesto and Olives Recipe from Food Network
Ingredients:
walnut, garlic, baby kale, olive oil, salt, red pepper flakes, orange, orange juice, parmigiano reggiano, gemelli, rotisserie chicken, cerignola olives, olives
www.chowhound.com
Learn to make the original Mai Tai: premium aged rum, lime, orange curaçao, and orgeat. While this recipe takes less than five minutes to put together, we recommend...
Learn to make the original Mai Tai: premium aged rum, lime, orange curaçao, and orgeat. While this recipe takes less than five minutes to put together, we recommend...
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Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
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This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
Ingredients:
yellow cake mix, sugar, chocolate pudding, vegetable oil, eggs, vodka, liqueur, water, confectioners sugar
www.allrecipes.com
This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.
This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.
Ingredients:
yellow cake mix, chocolate pudding, eggs, sugar, vegetable oil, vodka, liqueur, water, confectioners sugar
www.foodnetwork.com
Get Apple and Dried Fruit Lattice Pie Recipe from Food Network
Get Apple and Dried Fruit Lattice Pie Recipe from Food Network
Ingredients:
allspice, butter, egg, pie dough, crisp apples, golden raisins, plums, figs, cherries, sugar, instant tapioca, orange, lemon, cinnamon, salt
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal