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This recipe is great for any sporting event! Brining the wings will keep them real nice and moist giving them extra flavor to the skin and meat when they are...
Ingredients: water, brown sugar, marinade
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Get Aperol Spritzer Recipe from Food Network
Ingredients: prosecco, aperol, blood orange
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Get Fresh Peach Bellinis Recipe from Food Network
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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Peach schnapps and vodka are shaken, then topped off with a splash of champagne, and a few fresh raspberries. Yuuuuuummmmm!
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Chilled mango and pineapple soup is a refreshing side dish for summer meals. Garnish with a lime slice!
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In this alcoholic beverage, cranberry juice, orange juice and vodka are frozen into a slush and mixed with mandarin oranges.
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A hot and spicy black eyed pea concoction straight from the hot and spicy South. The longer it chills, the bolder it tastes.
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.
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An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!
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Sweet and bubbly, with a sugared rim and maraschino cherries.
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Get Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette Recipe from Food Network