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This white, spicy cheese sauce is great on nachos.
Ingredients: margarine, flour, milk, cheese
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
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A dream come true: pomegranate liqueur mixed with Cointreau, fresh orange juice, and champagne. Sparkling wine is fine, too, if you're out of Champagne. Garnish with orange zest.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
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Get Rigatoni and Meatballs Recipe from Food Network
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Yummy cinnamon toast makes a great breakfast meal or a snack!
Ingredients: bread, margarine, sugar, cinnamon
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A light vodka cocktail recipe made with the herbal and floral flavors of fresh thyme, chamomile tea leaves, and elderflower liqueur.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red wine – flavored butter dresses up everything.
Ingredients: butter, red wine, salt