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This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
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You'll get salty and sweet thanks to this candy recipe using both saltine crackers and chocolate chips.
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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In 1995, Joe McGuirk was tending bar at Chez Henri, a bistro in Cambridge, Mass., with an executive chef of Cuban descent Mr McGuirk was asked to come up with a menu of Latin-flavored cocktails
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Get Mai Tai Recipe from Food Network
Ingredients: rum, triple sec, passion fruit
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Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.