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This classic cocktail from Cuba is packed with fresh mint, lime juice, and rum and topped with club soda.
Ingredients: sugar, mint, club soda, lime halved, rum, ice
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Not so much the drink of Ernest Hemingway, but rather the drink inspired by the author, the Hemingway daiquiri is a sweet and tart rum drink that packs a punch.
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Get Green Salad with Brown Butter Walnut Vinaigrette Recipe from Food Network
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Get Three Cheese Omelette Recipe from Food Network
Ingredients: butter, eggs, cheddar, provolone
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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Frozen blackberries, tropical fruit juices, and two kinds of rum are blended with ice for a slushy summertime treat.
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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Recipe given by Jbird in NYC.
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Gold Barbados rum infused with fresh pineapple mingles perfectly with lime juice and orgeat syrup in this refreshing Beachside Daiquiri.
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Martha and journalist Ann Curry made this blood orange punch together.
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The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy