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Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Get 19th Hole Nectarines with Lemon Cream Recipe from Food Network
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Get Peach, Raspberry and Lime Sangria Recipe from Food Network
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These vegan chocolate fudge cookies include whole wheat flour, coconut oil, and banana for a wholesome, more healthful version of the classic recipe.
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Get Janette's Ice Cream Nutty Pie Recipe from Food Network
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Mango, banana, chia seeds, and turmeric are blended with almond milk in this tropical-inspired smoothie for a quick and easy breakfast.
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These creamy chocolate-strawberry pudding shots will disappear from your party table. Quick, easy, and ready in about 1 hour, they are perfect for St. Patrick's Day.
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An intensely flavored sauce for desserts.
Ingredients: sugar, blackberry
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A cult-ish favorite among the most serious cocktail aficionados, this pre-prohibition era gin drink is making a comeback. Serve 'up' and garnish with a cherry.
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Enjoy this easy-to-make, elegant chocolate dessert fondue starring South Africa's famous butterscotch-flavored Amarula liqueur that's distilled from the fruit of the amarula or 'elephant tree.'
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Similar to a boilermaker: you drop a shot glass full of Irish whiskey and Irish cream into a glass of stout beer and drink it all at once.