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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe can also use rum instead of bourbon and also you can use chocolate wafers instead of vanilla wafers. Be sure to age these for at least a few days in a tin before serving.
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No bake chocolate cookie balls made from chocolate chips, vanilla wafers, pecans and rum.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.
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A creamy turkey gravy recipe with bourbon.
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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
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In this breakfast taco recipe, chorizo adds zip to a hearty potato-and-onion filling that's irresistible stuffed into a warm corn tortilla.