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cooking.nytimes.com
While the turkey is in the oven, get some rest — and make the gravy Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
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This recipe uses brandy and almonds to make buttery Greek-style crescent-shaped cookies.
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Ginger ale adds a sparkling sweetness to this refreshing red wine punch.
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Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for this classic...
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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A luscious, tender cake that goes well with many different types of fillings and frostings.
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I titled this drink "Texas Style" only because a few of the ingredients may only be found in Texas and California. It is really refreshing at a BBQ while you...
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Get Down and Dirty Chai Cocktail Recipe from Food Network
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.
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This easy gluten-free banana bread made with a winning combination of sweet honey, nutmeg, and pecans will keep you coming back for more.
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This traditional Kentucky Derby treat has a sweet pecan filling with chocolate chips and a touch of bourbon.