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Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
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Heating the sauerkraut and turkey before assembling the sandwiches ensures that the filling is warmed through in this indulgent meal.
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Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.
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Get Fancy Bread Pudding Recipe from Food Network
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This potent shooter is best served chilled and slammed all at once, hence its name.
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Start this delicious sweet mint and whiskey cocktail the night before for a true mint julep taste. It's a great tradition for your Kentucky Derby party. The recipe makes enough for a crowd.
Ingredients: water, sugar, mint leaves, whiskey, ice
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Orange juice, bourbon and lemon-lime soda are stirred together in this quick, easy, and quite tasty punch. I have never had a complaint about this one.
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Get Pacific Peach Recipe from Food Network
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A great evening relaxer when you need something to help relieve that irritating cold.
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Timothy O'Toole's bar in Chicago, IL, a place with an undying loyalty to the Bears, features this big Irish whiskey-infused drink flavored with ginger ale and lime.
Ingredients: ice, irish whiskey, ginger ale, lime