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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Ingredients: butter, sugar, eggs, lemon
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A little recipe I came up with when I had some cranberries left over from Thanksgiving.
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Fruit, rum, red wine and juice - a Spanish classic, you cannot lose!
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Get Fourth Quarter Punch Recipe from Food Network
Ingredients: campari, gin, orange juice, beer, garnish
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Get Tablescape Centerpiece - Candy Castle Cake Recipe from Food Network
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
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I made Chocolate Guinness Stout cupcakes and they came out so perfect that I vowed I'd use beer to bake all my cucpakes! I had Blue Moon beer in the fridge and...
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Canned sweet potatoes are mixed with orange juice, cinnamon, and Southern Comfort liqueur, and topped with a pecan and brown sugar crust.
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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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Get Lambrusco Sangria Recipe from Food Network