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Cream of coconut, sweet and sour mix, and pineapple juice mingle with 3 types of rum in this cocktail recipe for bringing the tropics to wherever you are.
Cream of coconut, sweet and sour mix, and pineapple juice mingle with 3 types of rum in this cocktail recipe for bringing the tropics to wherever you are.
www.allrecipes.com
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
www.allrecipes.com
Orange, cranberry and lemon juices frozen into fruity ice cubes, then splashed with carbonated water.
Orange, cranberry and lemon juices frozen into fruity ice cubes, then splashed with carbonated water.
www.allrecipes.com
Mixed drinks don't get much easier than this classic combination of rum and cola over ice sparked with lime juice.
Mixed drinks don't get much easier than this classic combination of rum and cola over ice sparked with lime juice.
www.allrecipes.com
There's nothing in this smoothie except pineapple juice, banana, and frozen strawberries and blueberries. It's smooth, frosty, and dairy-free.
There's nothing in this smoothie except pineapple juice, banana, and frozen strawberries and blueberries. It's smooth, frosty, and dairy-free.
cooking.nytimes.com
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
www.allrecipes.com
The daiquiri is believed to have originated in Cuba. Shake rum, lime juice, and simple syrup with ice and serve.
The daiquiri is believed to have originated in Cuba. Shake rum, lime juice, and simple syrup with ice and serve.
www.chowhound.com
A sear-the-tongue serrano sauce.
A sear-the-tongue serrano sauce.
www.foodnetwork.com
Get Creamy Caramel Sauce Recipe from Food Network
Get Creamy Caramel Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
www.chowhound.com
This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
Ingredients:
chicken carcass, olive oil, water, carrot, celery, yellow onion, thyme, bay leaf, black peppercorns, flour, milk, egg, salt, herbs, butter, chicken, egg whites, italian parsley, lemon juice, salt plus