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Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
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The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
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A sherry cocktail made with elderflower liqueur and homemade bitters from San Francisco restaurant Nopa.
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This easy cocktail sauce recipe has ketchup, horseradish, lemon juice, and Tabasco mixed together and is ready for shrimp cocktail dipping or oyster topping.
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This is an extremely easy appetizer that keeps them coming back for seconds.
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Zesty limoncello topped with sparkling wine.
Ingredients: limoncello, cava
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A suave concoction of vodka, coffee, and coffee liqueurs guaranteed to get and keep the joint jumping.
Ingredients: premium vodka, espresso, kahl
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Something different. Gin, campari and sweet vermouth make a refreshing and sophisticated cocktail.
Ingredients: gin, campari, vermouth, lemon
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With a little pear brandy and a bit of fruit compote, this makes a great pre-dinner cocktail.
Ingredients: pear brandy, champagne, berry
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Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.
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Watermelon, limeade, mint, and vodka are blended together creating a frosty alcoholic watermelon slush that is great for summer days.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.