Search Results (1,080 found)
www.chowhound.com
Ditch store-bought and make a traditional eggnog with real eggs, milk, cream, bourbon, rum, brandy, and nutmeg. Chowhound's recipe outlines easy steps for both...
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Autumn Apple Sangria Recipe from Food Network
www.foodnetwork.com
Get Apple Brown Betty with Ice Cream Recipe from Food Network
www.allrecipes.com
Made with frozen mixed berries, this fruity sangria is a summer-friendly, refreshing drink that's great for entertaining.
www.allrecipes.com
A spiced cranberry-apple wine punch makes a festive drink to toast the winter holidays. Chill the sangria for a day or so to blend the flavors.
www.allrecipes.com
I found a good sangria recipe and headed to the liquor store to purchase the alcohol. In line, ahead of me, was a man who said he has been a bartender for twenty years now, and that the recipe needed a few touch-ups if I wanted to make it like the Pros. So, here is what he professed to me, muchos thanks to the other submitters for their delicious versions.
www.delish.com
These tiny fruitcakes will bring joy to everyone on your list. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.
cooking.nytimes.com
The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
www.delish.com
Fruity and sweet, this cocktail delivers a punch that can only come at Zero Hour.
www.delish.com
Twas the night before Christmas... and you forgot the fruit cake. Head straight to the kitchen with this recipe: it doesn't require weeks of soaking dried fruit and it's out of the oven in 45 minutes.
cooking.nytimes.com
Onion soup is an excellent antidote to blustery, cold weather Jacques Pépin showed me his way when I first met him years ago in California His admonishments: Don’t overcrowd the pan or the onions won’t brown