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This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!
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Turmeric and mango add a bright color to this hearty, paleo-friendly smoothie that is quick and easy to prepare for on-the-go breakfasts.
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great smoothie consisting of strawberries, banana, peaches, fruit juice and ice. Feel free to substitute or add any of your favorite fruits or juices.
Ingredients: strawberries, banana, peaches, orange, ice
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This dark, tangy cocktail is great for an evening in.
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Get Mulled Red Wine Recipe from Food Network
Ingredients: cinnamon, allspice, nutmeg, sugar, orange
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Get Tequila Sunrise Punch Recipe from Food Network
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Get Maple Pecan Pie Recipe from Food Network
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Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count These Hartford election cakes were made to serve out-of-town lodgers