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cooking.nytimes.com
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.
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A 'hot' favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your...
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Two types of rum, fresh citrus juices, and almond syrup served with a flaming garnish.
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The summery flavor of a margarita gets the refreshing addition of grapefruit juice to help you keep your cool.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mezcal, lime juice, pineapple
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This layered cocktail is made with coffee-flavored liqueur, lemon-lime soda, and vodka.
Ingredients: liqueur, lemon lime, vodka
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Put a lime, some carrots, and pineapple through your juicer for a vitamin-packed morning drink.
Ingredients: lime halved, carrots, pineapple
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Get Bacardi Mojito Recipe from Food Network
Ingredients: spearmint, lime, syrup, rum
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Where the tonic water is actually the star.
Ingredients: gin, lime, tonic water
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Get Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest Recipe from Food Network
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Enjoy this Best Homemade Ginger Ale recipe with ingredients and easy step-by-step directions from Chowhound.