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Coconut milk, lime juice, almond syrup, and pineapple juice are combined in this tiki cooler, a citrusy mocktail with a hint of sweetness.
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A cardinal punch recipe made with claret, brandy, dark rum, champagne, orange slices, and pineapple slices.
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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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Fresh chive butter pairs with Cheddar cheese biscuits to make this recipe that will please the whole family.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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My Chexicago Party Mix recipe is a finalist in the in the Chex Party Mix Recipe contest inspired by the classic Chicago Blend; a tasty cheese and caramel mix...
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Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Italian Subs Recipe from Food Network
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Get Crabmeat Fondue Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network