Search Results (1,832 found)
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Made with no iced tea, but lots of rum, this tropical drink is a tasty treat.
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I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.
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Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.
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Learn how to make a classic, New Orleans-style Hurricane Cocktail. The easy recipe includes a photo and three-step, clear guide to become a home bartender master...
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Apple slices coated in cinnamon-sugar are baked until crisp: perfect for snacking or lunch boxes.
Ingredients: apples, sugar, cinnamon
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This punch-like cocktail is made from a trio of juices--orange, lemon, and pineapple--and spiked with gin, light and dark rum, and vodka. Watch out, or it'll sting you!
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Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.
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Rich dark chocolate and a little bit of rum makes this a shortbread cookie fit for a "bajillionaire."
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.