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The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
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Nothing tastes better after being out in the winter’s cold than a Hot Buttered Rum. This version of the traditional recipe comes from ProductWhore.net, a Michigan...
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Get Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe from Food Network
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Get Island Fruitcake with Cinnamon-Rum Cream Cheese Icing Recipe from Food Network
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Bread pudding is the ultimate comfort food. In this version, cubes of cinnamon raisin bread are baked in a rich custard and topped with sweet vanilla rum sauce.
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Coconut and pineapple bring a Caribbean vibe in this baked coconut French toast with pineapple-rum sauce.
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Get Saffron Rice Pilaf Recipe from Food Network
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Fragrant white wine and mushrooms with pork chops.
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Get Peach Party Punch Recipe from Food Network
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Also known as “Navy Grog.”
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These Scandinavian sugar cookies are simple to make, just form them into bars and cut after baking. This is a recipe that my husband's nana has made for years. They are the easiest cookies I have ever made. The ingredients were harder to find than it was to make the cookies. They are like potato chips, you cannot eat just one!