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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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Sweet English peas with a tangy horseradish, sour cream, and mayonnaise dressing.
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Vodka, coffee liqueur, cola and light cream poured over crushed ice.
Ingredients: ice, jigger vodka, liqueur, cola, cream
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Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
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Two kinds of ice cream float shots: chocolate ice cream drowned in Kahlúa, and vanilla in limoncello.
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The use of an Instant Pot(R) allows you to make amazing creamed corn without anything from a can. Fresh corn is best, but canned corn works as well.
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Brownie batter and cheesecake batter are the perfect duo in this clever brownie-cheesecake cupcake recipe.
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Chocolate, strawberries and vanilla ice cream come together beautifully in this luscious frozen pie. The crumb crust made of chocolate wafer, walnuts and butter is pressed into a pie pan, filled with layers of softened vanilla ice cream and strawberries, and finished with clouds of freshly whipped cream.
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An eggless tiramisu made with cream cheese, whipped cream, coffee and almond liqueur.
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Coffee liqueur, vanilla vodka, and just a touch of cream are the ingredients in this delightful martini.
Ingredients: vanilla, liqueur, cream, ice
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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Start this rum-flavored ice cream the day before by steeping raisins and dark rum overnight. Then just mix with purchased ice cream and a hint of nutmeg, and refreeze for a grown-up ice cream treat.