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cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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A potent mix of high-proof rum and fruit.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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Instant coffee granules and cocoa powder can help deliver a delicious cold beverage from your blender in a matter of minutes.
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This sauce has an intense chocolate flavor that isn’t too sweet.
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Amanda Frederickson's recipe for Pecan Pie Tart.
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A Guinness milkshake recipe combining creamy ice cream and creamy Guinness stout.
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These bright, cheerful alcoholic shooters are made with pineapple Jello-O(R) and peach schnapps. They're sure to be a party hit!
Ingredients: peach schnapps, water
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
Ingredients: peppermint, peach, vodka
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151 rum is layered over schnapps, and lit to produce a dazzling flame. Blow the flame out before drinking!
Ingredients: peach schnapps, rum