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cooking.nytimes.com
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
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Also known as “Navy Grog.”
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Get Peach Party Punch Recipe from Food Network
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This chocolate graham cracker s'mores recipe smashes peanut butter and roasted marshmallows between homemade chocolate graham crackers.
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Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.
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Brown sugar, molasses, mustard, and gold rum combine to create this delicious, sweet-and-spicy ham glaze.
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This sizzling drink is meant to be slammed down with a few big gulps! It tastes like the effervescent drink with the same name
Ingredients: amaretto liqueur, rum, pumpkin
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A fun drink I once had at a pool party. Rum, apricot brandy and fruit punch are mixed with pina colada mix.
Ingredients: rum, apricot brandy, fruit
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With apple brandy and rum.
Ingredients: rum, apple brandy, vermouth
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This is an easy way to make daiquiris using lime concentrate, rum and ice cubes.
Ingredients: limeade concentrate, rum, ice
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Get Bobby Flay's Coconut-Banana Colada Recipe from Food Network
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These are even better with ginger beer ice cubes, but if you haven't the time for them, no worries!
Ingredients: ginger beer, rum, lime juice