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A simple carbonated punch with champagne, ginger ale and frozen strawberries.
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Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peaches, sake
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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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Get Black Pepper Mango Sorbet Recipe from Food Network
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Vanilla vodka, chocolate liqueur, Irish cream, chocolate sauce, and maraschino cherries combine to make this amazing cocktail.
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This St. Cecilia's Punch recipe pairs dark rum and fizzy champagne with brandy-marinated lemons and a green-tea-infused simple syrup.
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Equal parts vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shaken with ice and served in shot glasses.
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Inspired by Jell-O® shots, these caramel apple pudding shots pack a wallop and are not for the kids!
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Bringing color to your summer parties has never been so easy.
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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.