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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Frozen peaches are blended with peach schnapps and topped with Champagne for beautiful bellini slushies perfect for a summer cocktail party.
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Get Tombstone and Coffin Grilled Cheeses Recipe from Food Network
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Chicken wing dip, made with cream cheese, blue cheese dressing, and hot sauce, is a quick and easy dip that's great for gatherings.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Crunchy water chestnuts, smokey bacon and a piquant sauce make these little morsels a treat before dinner. You can easily make enough for a crowd just by increasing the amounts.
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This margarita gets a festive boost with the addition of your favorite bubbly.
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Though this ketchup and soy sauce-based sauce is usually served with Tonkatsu (breaded and fried pork cutlet), you'll love it on many things.
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This recipe delivers a refreshing bourbon, lemon-lime, and cranberry beverage.
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Get Bloody Mary Ketchup Recipe from Food Network