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cooking.nytimes.com
The sweetness of the pear liqueur and port in this relatively simple tiki drink (named for the Chadburn telegraph) make it ideal for after dinner If, however, you are looking for something more preprandial, Mr Cate recommends decreasing the amount of port and pear liqueur to 1/4 ounce each
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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No-bake macaroons made with oats, cocoa and coconut. Quick, easy and delicious.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
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Get Mai Tai Cocktails Recipe from Food Network
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Making mulled wine with white wine gives a smoother flavor and tastes great at Christmas. This recipe has a little rum added at the end for a bit of a kick!
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This beverage is known for its 'sneak up and blow you away' power. If you can walk after two of these...well...you just think you can. Everything is bigger and better in Texas -- just try this and see.
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A Thai-inspired dish that's a great alternative to takeout.
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Get Roasted Roma Tomato and Bison Stew Recipe from Food Network
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Get German Chocolate French Toast Cake Recipe from Food Network
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Oranges, lemons, and limes are mixed with mint, rum, and sugar in this colorful and fruity version of mojitos perfect for summer sipping.
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Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.