Search Results (3,759 found)
www.chowhound.com
Make a winter elixir with Chowhound's hot toddy recipe, which consists of rum or brandy, lemon, clove, cinnamon stick, and hot water. Using this simple guide...
Make a winter elixir with Chowhound's hot toddy recipe, which consists of rum or brandy, lemon, clove, cinnamon stick, and hot water. Using this simple guide...
www.foodnetwork.com
Get Applesauce with Strawberries Recipe from Food Network
Get Applesauce with Strawberries Recipe from Food Network
www.chowhound.com
A sparkling cocktail made with Galliano, the mysteriously herbal liqueur from Livorno, Italy.
A sparkling cocktail made with Galliano, the mysteriously herbal liqueur from Livorno, Italy.
Ingredients:
apple juice, chilled prosecco
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Ingredients:
wild mushrooms, olive oil, salt, black pepper, brussels sprouts, shallots, cinnamon, chestnuts, brandy, cider vinegar, soft herbs
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley
www.allrecipes.com
A simple and beautiful fruit salad with rainbow colors of strawberries, kiwi fruit, pineapple, and blueberries gets the easiest dressing ever, lemon yogurt. Kids will love it.
A simple and beautiful fruit salad with rainbow colors of strawberries, kiwi fruit, pineapple, and blueberries gets the easiest dressing ever, lemon yogurt. Kids will love it.
Ingredients:
strawberries, blueberries, smith apple, apple, kiwi fruit, pineapple, grapes, lemon yogurt
www.foodnetwork.com
Get Passion Fruit Sangria Recipe from Food Network
Get Passion Fruit Sangria Recipe from Food Network
Ingredients:
dry white wine, brandy, triple sec, syrup, passion fruit, oranges, green apples, lemons
www.allrecipes.com
Pineapple and orange juice are mixed with 3 kinds of rum and apricot brandy.
Pineapple and orange juice are mixed with 3 kinds of rum and apricot brandy.
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
www.allrecipes.com
This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.
This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ingredients:
bone, oxtail, bones, olive oil, tomato paste, apple cider vinegar, carrots, celery, onions, garlic, bay leaves, parsley, thyme, shiitake mushrooms, black peppercorns
www.chowhound.com
This is my vegan, gluten-free “apple pie in a glass”. I don’t really know how to do this smoothie justice, except to say that it is absolutely scrumdidiliumptious...
This is my vegan, gluten-free “apple pie in a glass”. I don’t really know how to do this smoothie justice, except to say that it is absolutely scrumdidiliumptious...