Search Results (1,061 found)
cooking.nytimes.com
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Ingredients: juice concentrate, vodka
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Boozy slushies are made with vodka and apricot brandy.
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Looking for another way to mix up a cosmo? This delightful cocktail has all of the traditional elements vodka, cranberry juice, and a dash of Grand Marnier plus the added bonus of bubbly.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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This is an alcoholic drink for the White Russian lover. The twist is the addition of creme de menthe which not only give it a nice green color but makes the whole drink taste like a mint cookie!
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These tart gelatin shooters are made with a sweet, fresh lemon syrup and lemon-flavored vodka for a tasty 21-and-over treat.
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You won't miss the meat in this version of a classic Italian restaurant dish.
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Get Chocolate Vodka Raspberry Rock Star Cupcake Recipe from Food Network
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This creamy red vodka sauce is seasoned Italian-style with garlic, basil, and oregano, delivering a perfect partner to your pasta.
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Dress up plain marinara sauce with pancetta, vodka, and cream. Vodka brings out the flavor of the tomatoes like nothing else.
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A quick tomato sauce is spiked with splashes of vodka and served over penne and bacon for an easy pasta dish that doesn't sacrifice flavor.