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cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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A sweet ice cream shake with coffee liqueur, banana liqueur and pineapple juice.
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A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
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Cherries and banana are given a shot of almond extract in this tasty smoothie.
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Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are combined in this quick and easy banana pudding.
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Traditional sangria is made with red wine and fruit--this version is spiked with sour apple schnapps and rum, and uses strawberries, grapes and lime.
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Incredibly quick and easy to whip up for breakfast, these gluten-free banana coconut muffins feature flaxseed meal, apples, and chia seeds.
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Recipe for Caramelized Banana Raisin Bread Pudding, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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In this Brazilian recipe, brown rice is topped with black beans, tomatoes, sausage, and served alongside sweet and sticky baked bananas.
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These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
cooking.nytimes.com
Mezcal adds an element of smoky surprise to this riff on a mai tai.