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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roman Popcorn Recipe from Food Network
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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This sidecar recipe adds elderflower liqueur to the classic cocktail, giving it a nice floral note.
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This smoothie is so bright, cheerful, and delicious, it is like a blast of sunshine on even the most rainy, windy days!
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A variation on the Sidecar.
Ingredients: brandy, rum, triple sec, lemon juice
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Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.
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This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it.
Ingredients: garlic, lemon juice, salt, olive oil
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This light fall cocktail recipe pairs mezcal and maple liqueur with apple cider and fizzy ginger beer.
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A yummy fruit smoothie made with tropical fruits.
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This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
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Vodka, melon liqueur, and raspberry liqueur are topped off with pineapple juice. A brown-colored, sinfully sweet cocktail.