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cooking.nytimes.com
This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.
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This potent syrup marries well with rum.
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A cocktail recipe named after the British admiral who tried to prevent scurvy among his men by serving them a pint of rum a day.
Ingredients: rum, lime juice, brown sugar, water
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This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
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This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.
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If you like Irish cream and chocolate, you'll love this recipe.
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On our honeymoon we stayed with some friends in London and they made us this drink - now we can't stop making it! It is especially delicious on a hot, summer afternoon. The cucumber and mint are odd, but don't leave them out - they make this drink!
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Bring a tropical twist to your banana muffins by adding pineapple, coconut, and a rum flavoring to make these pina colada muffins.
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Get Frozen Mint Mocha Cocktail Recipe from Food Network
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This sweet tart pomegranate cocktail from my book The Bubbly Bar tastes as good as it looks. The bubbles in the sparkling wine make the pomegranate seeds rise...
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A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.
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Sherbet? Chocolate? Sounds weird but tastes delicious. It's something really luxurious for chocolate lovers. Serve garnished with mint leaf, orange peel strips, or strawberries.
Ingredients: sugar, cocoa, water, amaretto