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cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Ingredients: sugar, water, beer, ice
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A tart drink similar to hard lemonade, but made with beer and vodka.
Ingredients: beer, lemonade, vodka
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A hot spiced wine that is popular during the winter holidays.
Ingredients: red wine, sugar, cinnamon, orange, cloves
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Get Sweet Braised Lamb Pasta Recipe from Food Network
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Get Pan-Fried Flounder Recipe from Food Network
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Get Watermelon Punch Keg Recipe from Food Network
Ingredients: watermelon, rose wine, orange
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This marinade is great for chicken, beef, or pork. This beer based marinade is simple and quick to prepare.
Ingredients: beer, parsley, soy sauce, cloves
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Hot apple cider sweetened with maple syrup and topped with butter and spices. A wonderful drink on a cold night or morning. You will have spiced butter left over for your next batch!
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Baked salmon flavored with a trio of citrus fruits and a splash of champagne is a refreshing and light way to prepare salmon.
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Boozy grapes on a stick are always a good idea.
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This punch recipe is the perfect summer wine cocktail: muddled blackberries, lime juice, vodka, and rosé.