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The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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Made with oat-and-honey-infused vodka and cream.
Ingredients: oat, half and half
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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This delicious side dish of cheesy peas is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
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Cranberries steeped in cognac and rolled in semisweet chocolate combine dessert and after-dinner drinks into potent little bursts.
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Get The Cuke Cocktail Recipe from Food Network
Ingredients: cucumbers, vodka, lemon, mint
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A sharp-tasting drink like hard lemonade, but prepared with beer and vodka
Ingredients: raspberry, vodka, lemon lime
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, mango, lemon juice
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Our English trifle combines fruit, jam, juice-drenched pound cake, and whipped cream.