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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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This sophisticated lime-and-rum cocktail is finished with Pampero Aniversario, a rich, aged rum from South America.
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Strawberry soda, pineapple juice, and coconut-flavored rum combine to make a fizzy pink cocktail.
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An after dinner drink of rum and coffee topped with whipped cream.
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Get Blueberry Hill Recipe from Food Network
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Get Blueberry Hill Recipe from Food Network
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Get Icing on the Cake Martini Recipe from Food Network
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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From old German cookbook...here are the peppernuts made with corn syrup
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Make this quick and easy fruity crisp by tossing freshly-picked wild huckleberries in a syrup and blanketing with a cinnamon-y oat crumble.