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This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.
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A peach and rum punch that dates back to 1732.
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bourbon, aged rum, milk, maple syrup
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An alcoholic drink served in Jamaica. Contains rum cream liqueur, coffee liqueur, strawberry syrup, banana, and milk and ends up having a smoothie consistency.
Ingredients: rum, liqueur, milk, strawberry, banana, ice
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Coconut and rice milk are flavorful and hearty substitutes for vegan eggnog. Stir together with maple syrup and cinnamon for a tasty treat.
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Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
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Nothing tastes better after being out in the winter’s cold than a Hot Buttered Rum. This version of the traditional recipe comes from ProductWhore.net, a Michigan...
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Get Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe from Food Network
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Coconut and pineapple bring a Caribbean vibe in this baked coconut French toast with pineapple-rum sauce.
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Get Island Fruitcake with Cinnamon-Rum Cream Cheese Icing Recipe from Food Network
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Bread pudding is the ultimate comfort food. In this version, cubes of cinnamon raisin bread are baked in a rich custard and topped with sweet vanilla rum sauce.