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Get Buttery Manhattan Recipe from Food Network
Get Buttery Manhattan Recipe from Food Network
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Get Summer "Sangrito" Recipe from Food Network
Get Summer "Sangrito" Recipe from Food Network
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Oatmeal bars with a caramel flavored peanut butter topping.
Oatmeal bars with a caramel flavored peanut butter topping.
Ingredients:
oats, flour, brown sugar, salt, baking soda, butter, condensed milk, peanut butter, chocolate chips
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A cocktail recipe for a light white wine cooler to serve on a hot day.
A cocktail recipe for a light white wine cooler to serve on a hot day.
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Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.
Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.
Ingredients:
flour, sugar, baking powder, baking soda, chocolate, orange juice, cranberries, orange, canola oil, pears, confectioners sugar, salt
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With bourbon and ginger ale.
With bourbon and ginger ale.
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Get Roasted Red Pepper Scones Recipe from Food Network
Get Roasted Red Pepper Scones Recipe from Food Network
Ingredients:
flour, baking powder, baking soda, salt, black pepper, butter, chives, cheddar, red bell pepper, bell pepper, buttermilk, egg
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Get Paloma Recipe from Food Network
Get Paloma Recipe from Food Network
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This Martinez cocktail recipe mixes Old Tom Gin with vermouth, maraschino liqueur, and orange bitters for a classic Barbary Coast drink.
This Martinez cocktail recipe mixes Old Tom Gin with vermouth, maraschino liqueur, and orange bitters for a classic Barbary Coast drink.
cooking.nytimes.com
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900 Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900 Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
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Aperol® poured over a glass of iced Prosecco is a refreshing 'spritz' at happy hour.
Aperol® poured over a glass of iced Prosecco is a refreshing 'spritz' at happy hour.