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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
cooking.nytimes.com
It’s hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea Don't turn away at the mention of apple cider vinegar: It’s decidedly tame But if you’re into the aggressive sourness of vinegar, feel free to add more.
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A true Buffalo chicken wing soup done with a slow cooker contains all the flavor of the original wings in a hearty soup.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
cooking.nytimes.com
The Jack Rose is the classic cocktail that never got invited to the oldies reunion While other sours, such as the daiquiri, the Daisy, the Sidecar and select others, are revered and reinterpreted in their dotage, this mainstay of the 1920s and ’30s has fallen so far out of circulation that few still know its name More’s the pity, for when properly made it is one of the canon’s stronger pillars, and a perfect sip when the post-equinox winds set in
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This fresh fig recipe makes a delicious and creamy, almost chocolate covered cherry sort of thing. They're great during the holidays with a hot rum apple cider!
Ingredients: sour cream, cacao, figs, cocoa
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Here's a GREAT and refreshing drink for parties! Vodka, sweet and sour, and carbonated water. It's a classic!
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Calvados and Bärenjäger Honey Liqueur amp up this classic cold-weather cocktail recipe.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.