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A slushy, blended tropical cocktail made with aged rum, guava juice, canned lychee fruit, and maraschino liqueur.
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This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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Tender beef steak and green onions are cooked together with oyster sauce and sherry.
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This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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This Bloody Mary recipe is based on the original tomato, vodka, and horseradish hangover cocktail served at the St. Regis Hotel. Recipe includes a brief history...
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Get Neely's Pigs in a Blanket Recipe from Food Network
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This refreshing fall cocktail uses sage-infused gin and sage-infused honey to bring deep autumn flavor, with brightness from lemon juice and Chartreuse, and a...
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Recipe created by Jessamyn Gangi of Sonsie in Boston.
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Get Pomegranate Cosmopolitans Recipe from Food Network