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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Brandy and light rum served with a sting in the tail.
Ingredients: brandy, rum, pineapple juice, orgeat
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This recipe for homemade pumpkin spice liqueur is made with aged rum and flavored with pumpkin purée, brown sugar, and warm spices.
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Get Cilantro Mojito Recipe from Food Network
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Get Gugelhupf Recipe from Food Network
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"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
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Get Knockout Punch Recipe from Food Network
Ingredients: rum, coconut water, whey, lime
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Sake, green tea, and ginger syrup mixed into a refreshing drink.
Ingredients: green, sake, rum, ginger syrup
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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Add Caribbean sizzle to your summertime drink repertoire with this rum-based cocktail combining orange and pineapple juices, coconut rum, vanilla liqueur, and grenadine syrup.