Search Results (1,899 found)
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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.
Dress up plain marinara sauce with pancetta, vodka, and cream. Vodka brings out the flavor of the tomatoes like nothing else.
Ingredients:
bacon, rosemary, olive oil, vodka, heavy whipping cream, marinara sauce, water, parmesan cheese
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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.
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.
Ingredients:
penne, bacon, onion, cloves, vodka, tomatoes, heavy whipping cream, worcestershire sauce, red pepper flakes, basil
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Get Lightened-Up Penne a la Vodka Recipe from Food Network
Get Lightened-Up Penne a la Vodka Recipe from Food Network
Ingredients:
wheat penne, greek yogurt, heavy cream, olive oil, shallot, cloves, red pepper flakes, tomatoes, vodka, parmesan, parsley leaves
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
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This is not your typical shot. Everyone loves it; it tastes like a root beer float!
This is not your typical shot. Everyone loves it; it tastes like a root beer float!
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This is the version of the martini that Bond orders in Casino Royale.
This is the version of the martini that Bond orders in Casino Royale.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lemons, sugar, apricots, milk yogurt, confectioners sugar, wildflower honey, pistachios
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This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!
This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!
cooking.nytimes.com
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned Cultured butter can be made at home, but it is becoming easier to find in supermarkets It’s worth seeking out
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned Cultured butter can be made at home, but it is becoming easier to find in supermarkets It’s worth seeking out
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Butterscotch and sour apple schnapps are combined with vodka to make this fabulous autumn-inspired drink.
Butterscotch and sour apple schnapps are combined with vodka to make this fabulous autumn-inspired drink.