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cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Your standard glass of champagne gets a fancy upgrade with vanilla syrup, vodka, and notes of rosemary.
Ingredients: vodka, vanilla syrup, champagne
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
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Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
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A champagne spritz, lighter version of the classic tropical cocktail, the Mai Tai.
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Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Recipe created by Dale DeGroff, author of The Craft of the Cocktail.
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Festive cookies are tinted pink and topped with candy sprinkles. The dough is made with a cup of champagne.
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This frozen mousse-like salad features pineapple, strawberries, bananas and walnuts enveloped in a cool whipped topping and cream cheese layer.
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This margarita gets a festive boost with the addition of your favorite bubbly.
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Like a regular Jello shot, but way classier.