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This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
Ingredients:
yellow cake mix, sugar, chocolate pudding, vegetable oil, eggs, vodka, liqueur, water, confectioners sugar
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Elderflower liqueur and champagne with a touch of bitters.
Elderflower liqueur and champagne with a touch of bitters.
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This after-dinner cocktail recipe has manzanilla sherry that's stirred with gin and elderflower liqueur.
This after-dinner cocktail recipe has manzanilla sherry that's stirred with gin and elderflower liqueur.
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This shot seems to be a favorite among bar patrons.
This shot seems to be a favorite among bar patrons.
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Get Grapefruit Margarita Recipe from Food Network
Get Grapefruit Margarita Recipe from Food Network
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These tassies are great. I don't make them a lot because I can't stop eating them! ENJOY!
These tassies are great. I don't make them a lot because I can't stop eating them! ENJOY!
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This limoncello spritzer, made with limoncello, lemonade concentrate, and club soda, is a refreshing beverage for hot afternoons.
This limoncello spritzer, made with limoncello, lemonade concentrate, and club soda, is a refreshing beverage for hot afternoons.
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Champagne is combined with black currant liqueur in this festive drink.
Champagne is combined with black currant liqueur in this festive drink.
Ingredients:
liqueur, chilled champagne
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.
Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.