Search Results (1,188 found)
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make a delightful start to a meal. Serve in a chilled soup cup and garnished with a sprig of peppermint.
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Make this easy Corpse Reviver cocktail in under five minutes to feel instantly refreshed and rejuvenated.
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This creamy pumpkin spice martini, made with pumpkin liqueur, spiced rum, and half-and-half, is the perfect cocktail for Thanksgiving or festive holiday parties.
cooking.nytimes.com
In 1995, Joe McGuirk was tending bar at Chez Henri, a bistro in Cambridge, Mass., with an executive chef of Cuban descent Mr McGuirk was asked to come up with a menu of Latin-flavored cocktails
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A Frenchy cocktail with unexpected ingredients.
Ingredients: lemon, brandy, cassis
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Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes.
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Mix up a batch of this easy punch recipe made with vodka, orange liqueur, sparkling apple juice, and champagne for your next holiday party.
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Get GZ's Red Sangria Recipe from Food Network
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A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.
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An Amaretto flavored custard filling goes wonderfully well with chocolate cakes.