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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This almond-flavored cake recipe is made with instant vanilla pudding mix and amaretto liqueur for a delicious treat your family will love.
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Praline liqueur is added to a butter cookie dough to create these delicious praline butter cookies.
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.
cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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White rum, pineapple juice, grenadine, and maraschino liqueur.
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Here's a pink drink that's fruity and different, with peach, watermelon, orange and pineapple flavors.
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An alcoholic drink served in Jamaica. Contains rum cream liqueur, coffee liqueur, strawberry syrup, banana, and milk and ends up having a smoothie consistency.
Ingredients: rum, liqueur, milk, strawberry, banana, ice
cooking.nytimes.com
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
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We enjoyed banana margaritas while vacationing in Mazatlan Mexico and have been trying to duplicate them every since. This recipe brings back great memories. Serve in salt or sugar rimmed margarita glasses.