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These simple, delicious, and festive white cake shots taste just like a piece of cake!
Ingredients: vanilla, hazelnut liqueur
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This alcoholic punch uses unsweetened pineapple juice.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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So good on a blustery day! Warms you from the inside out.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.
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Chilled heavy whipping cream, condensed milk, and fruity orange liqueur are all it takes to create this incredibly smooth, boozy ice cream.
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Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda.
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Fancy fall evenings demand the widow's kiss cocktail, which mixes Calvados, an apple brandy, with Chartreuse, Benedictine®, and bitters.
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These Baileys flavored chocolate dessert cups were featured on Emeril Live in Feb. 2007. They were chosen as one of four winners in Emeril's Chocolate Challenge...
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An elegant but so-easy dessert of fresh apricot halves stuffed with sweetened, fluffy mascarpone cheese gets a drizzle of honey-sweetened apricot-balsamic vinegar sauce.