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cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
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This almond-flavored cake recipe is made with instant vanilla pudding mix and amaretto liqueur for a delicious treat your family will love.
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Praline liqueur is added to a butter cookie dough to create these delicious praline butter cookies.
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A rich, dark chocolate Nutella brownie recipe.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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White rum, pineapple juice, grenadine, and maraschino liqueur.
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An alcoholic drink served in Jamaica. Contains rum cream liqueur, coffee liqueur, strawberry syrup, banana, and milk and ends up having a smoothie consistency.
Ingredients: rum, liqueur, milk, strawberry, banana, ice
cooking.nytimes.com
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
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We enjoyed banana margaritas while vacationing in Mazatlan Mexico and have been trying to duplicate them every since. This recipe brings back great memories. Serve in salt or sugar rimmed margarita glasses.
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Get Grilled Pineapple with Nutella Recipe from Food Network
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These impressive brownies have Irish cream in both the brownie batter and the frosting, and a sprinkling of toffee bits on top. They always disappear quickly at potlucks.