Search Results (16,709 found)
cooking.nytimes.com
This recipe for the classic bourbon (sometimes brandy) and ginger ale highball came to us from the Campbell Apartment, a cocktail lounge in Grand Central Station.
Ingredients: bourbon rye, ginger ale
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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This recipe makes a cookie for almond lovers only! If you only 'like' almonds, this will turn you into an almond lover!
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
One of my favorite pie alternatives is bundt cake A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
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Get Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula Recipe from Food Network
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Get Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada Recipe from Food Network
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Chicken breasts coated with soy sauce and sesame seed seasoned flour, then drizzled with butter and baked.