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Real strawberry slush - cocktail recipe

Main Ingredients: 12 c. water 2 c. sugar 1 pkg. strawberry kool-aid 1 (12 oz.) frozen orange juice, thawed 3 (8 oz.) frozen strawberries, sliced, thawed 2 c. vodka Cooking Preparation of the Recipe: Boil water and sugar. Simmer 15 minutes. Let cool. Add remaining ingredients and freeze. To serve, fill glass about 3/4 full. Add Seven-Up.

Slushes - cocktail recipe

Main Ingredients: 12 c. water 1 (2 oz.) orange juice 2 c. vodka 1 c. sugar 20 oz. frozen strawberries 1 pkg. presweetened kool-aid Cooking Preparation of the Recipe: Mix and freeze 24 hours. May mix with Fresca.

Summer slush - cocktail recipe

Main Ingredients: 9 c. water 2 c. sugar 1 lg. can lemonade 1 lg. can orange juice 2 c. strong tea (2 bags) 1 c. gin or vodka Cooking Preparation of the Recipe: Boil sugar and water. Add other ingredients and freeze in ice cream pail. Stir every couple of hours first day. Keep in freezer two days before serving. Spoon into glass and top with white soda.

Evergreen mint punch - cocktail recipe

Main Ingredients: 1 1/2 c. water 1 (10 oz.) jar mint flavored apple jelly 3 c. unsweetened pineapple juice, chilled 3/4 c. Realemon juice from concentrate 1 1/2 c. vodka 2 (32 oz.) bottles ginger ale, chilled 1 qt. lime sherbet Cooking Preparation of the Recipe: In small saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet; stir well. Scoop sherbet into punch bowl. Makes 4 quarts.

Real vodka slush - cocktail recipe

Main Ingredients: 2 qt. cranapple juice 2 c. water 2-3 c. vodka 12 oz. can frozen lemonade 12 oz. can frozen orange juice Cooking Preparation of the Recipe: Combine all ingredients in freezer proof container. Put in freezer. Stir 3 times the first 24 hours. Scoop into glass and fill to taste with 7 Up or ginger ale.

Real rhubarb slush - cocktail recipe

Main Ingredients: 8 c. rhubarb, diced 2 c. sugar 2 qt. water 1 (12 oz.) lemonade concentrate, frozen 1 sm. pkg. strawberry Jello 1 c. vodka (optional) Cooking Preparation of the Recipe: Simmer rhubarb and water 15 minutes. Drain, keeping juice. Add sugar, Jello and lemonade. Stir well. Add vodka, if desired. Freeze in 5 quart ice cream pail and stir occasionally during the freezing process. To serve, scoop slush in glasses and add 7 Up or strawberry pop. It also makes a very good float with a scoop of ice cream.

Slush punch - cocktail recipe

Main Ingredients: 1 (6 oz.) lemonade 1 (6 oz.) limeade 1 (12 oz.) orange juice 1 (12 oz.) vodka or rum 1 to 2 liter bottle 7-Up Cooking Preparation of the Recipe: Freeze in plastic jug.

Plum liqueur - cocktail recipe

Main Ingredients: 2 lbs. plums, whole or cut up (if whole, puncture with fork) 4 cloves 1 c. sugar 1 stick cinnamon 2 c. vodka Cooking Preparation of the Recipe: Put plums (need not be pitted) in glass jar with cloves, sugar, cinnamon and vodka. Be sure vodka covers plums. Do not close lid tight. Steep 3 months, stirring once in awhile. Drain. Serve chilled. You can use more plums if you have plenty.

Real homemade kahlua - cocktail recipe

Main Ingredients: 3 c. sugar 1 1/2 c. water 1/4 c. instant coffee 1 vanilla bean or pure vanilla equals 2 tbsp. 1/5th everclear or vodka 1/5th coffee flavored brandy Cooking Preparation of the Recipe: Bring sugar and water to a boil; simmer 5 minutes, then let cool. To put instant coffee in, mix in hot cup of water or 1/2 cup. Then add to mixture. Put in vanilla, then the two 5ths. Put into bottles on sides, store in dark place for 3 weeks and shake every day.

Amaretto - cocktail recipe

Main Ingredients: 1/2 gal. vodka 4 oz. almond extract 1 qt. apricot brandy 6 c. sugar 4 c. water Cooking Preparation of the Recipe: Heat sugar and water until dissolved. Let cool and add remaining ingredients and mix well. Let sit in bottle for at least two weeks. If more color is desired add one cap of green food coloring, four caps of yellow and three caps of red. Grambling High '73

Strawberry daiquiris - cocktail recipe

Main Ingredients: 1 shot rum or vodka (your choice) 2 oz. strawberry mix or frozen strawberries 2 scoops of ice cream Handful ice 2 oz. of cream or half and half Cooking Preparation of the Recipe: Blend all in blender. Serve in brandy glass. Top with whipped cream and strawberry.

Strawberry slush - cocktail recipe

Main Ingredients: 2 pkgs. frozen strawberries 2 pkgs. strawberry Kool Aid 2 c. sugar 9 c. water 12 oz. orange juice 1 pt. Vodka Cooking Preparation of the Recipe: Stir all ingredients together. Place in freezer. Before frozen, stir. Can be mixed with 7-UP, ginger ale or Wink. Place in a punch bowl.

Quick kahlua - cocktail recipe

Main Ingredients: 1 qt. water 5 c. sugar 6 tbsp. instant coffee 2 oz. vanilla extract 6 c. water 1 qt. vodka Cooking Preparation of the Recipe: Bring sugar and 1 quart water to a boil and simmer for 5 minutes. Boil 6 cups water and dissolve coffee. Let both solutions cool. Mix, add vodka and vanilla. Bottle and let age for at least 2 weeks. 24 servings. Calories 246, fat 0 gm, calories from fat 0%, sodium 4.5 mg. Quality/Risk Management

Rhubarb slush - cocktail recipe

Main Ingredients: 2 qts. lg. chopped rhubarb, boil sieve 3 c. sugar Juice of 2 lemons or 1/2 c. real lemon 2 qts. water 1 (3 oz.) pkg. strawberry Jello or more or 1 pkg. strawberry Kool Aid 1 c. vodka 7-Up or Bubble Up Cooking Preparation of the Recipe: Boil and sieve the rhubarb. After you run this through sieve, add 1 (3 oz.) package strawberry Jello or more or 1 package strawberry Kool Aid. Add 1 cup vodka and freeze, stirring occasionally. Serve with 7-Up or Bubble Up.

Frozen drink chee chee - cocktail recipe

Main Ingredients: 2 cans coconut cream 2 lg. (46 oz.) cans unsweetened pineapple juice 1/5 of vodka 7-Up Cooking Preparation of the Recipe: Mix above ingredients in blender and freeze overnight. Put a scoop in a glass and pour 7-Up over it. Delicious.

Slow gin slush - cocktail recipe

Main Ingredients: 1 (48 oz.) can unsweetened pineapple juice 1 (6 oz.) can frozen lemonade 2 qt. ginger ale 1/2 c. vodka 1 1/2 c. slow gin Cooking Preparation of the Recipe: Mix and freeze. Stir every 6 hours for first day to give it a slushy appearance. Serve in Squirt or 7-Up.

Punch faielle - cocktail recipe

Main Ingredients: 1 pt. cranberry juice cocktail 1 pt. vanilla ice cream 1 pt. raspberry sherbert 2 qts. ginger ale or 7-Up 1 pkg. frozen strawberries Optional - 1 qt. vodka or rye Cooking Preparation of the Recipe: Add soda last to make everything foamy.

Orange slush - cocktail recipe

Main Ingredients: 1 c. vodka 1 c. rum 1 c. sugar 3 1/2 c. water 3 1/2 c. 7 UP 1 can orange juice 1 can lime aid (real lime) 1 can lemonade (real lemon) Cooking Preparation of the Recipe: Mix together and freeze. Scoop in glass, add 7 UP.

Yuletide punch - cocktail recipe

Main Ingredients: 2 qt. (6 oz.) cranberry juice 1 qt. 100 proof vodka 6 oz. cherry liqueur or gin 24 oz. orange juice 1 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. nutmeg 2 lime, sliced thin Cooking Preparation of the Recipe: Mix spices with some vodka until paste then add. Chill on one hour before serving.

Celebration slush - cocktail recipe

Main Ingredients: 2 cans (12 oz.) frozen O.J. concentrate 2 pt, pineapple sherbert 3 c. water 1 c. rum or vodka Cooking Preparation of the Recipe: Mix together and freeze. Scoop into glasses, add lemonade lime soda.

Home-brewed vanilla extract - cocktail recipe

Main Ingredients: 2 c. vodka 5 vanilla beans, cut into 1 inch pieces Cooking Preparation of the Recipe: Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks. The vodka mixture will turn amber colored after a day or two. After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups.

Fast kahlua - cocktail recipe

Main Ingredients: 4 c. sugar 4 c. water 2 oz. freeze dried coffee 1 qt. vodka (the better the vodka the better the kahlua) 1 vanilla bean Cooking Preparation of the Recipe: Step 1: Boil sugar and water 20 minutes. Add coffee and simmer a few minutes. Step 2: Pour into dark glass container. Cut up vanilla bean and put into container. Add vodka. Step 3: Store in dark, cool place for 2 weeks.

10 to 12 five ounce drinks - cocktail recipe

Main Ingredients: 36 oz. Loganberry wine 4 oz. Vodka 4 oz. orange juice 1 oz. lemon juice 1 oz. light rum 2 oz. pineapple juice Cooking Preparation of the Recipe: Mix in punch bowl. Add chunk of ice.

Good kahlua - cocktail recipe

Main Ingredients: 1 fifth size vodka or brandy 3 c. sugar 3 tbsp. instant coffee 4-7 c. water Cooking Preparation of the Recipe: Boil water and sugar 3 minutes. Add coffee. Let cool to room temperature, then add booze. Pour into 3 fifth size bottles and add 1/2 vanilla bean to each bottle and seal. Shake each bottle once a day for 30 days. Station 23, Unit 3

Sparkling cheer - cocktail recipe

Main Ingredients: 1 bottle champagne, chilled 1 qt. gingerale 1 c. apricot brandy 1 c. vodka Cooking Preparation of the Recipe: Combine in punch bowl with ice. Stir to chill. Serve at once.

Bloody mary mix - cocktail recipe

Main Ingredients: 1 can V-8 1 can tomato juice 1 tsp. salt 2 tsp. celery salt 2 1/2 tsp. black pepper 10 shakes Tabasco sauce 1/2 (10 oz.) bottle Worcestershire sauce 2 tbsp. horseradish Rose's lime juice to taste Vodka to taste Cooking Preparation of the Recipe: Mix all ingredients in large pitcher. Stir. Serve over ice with stalk of celery. All ingredients can be adjusted to taste.

Coffee flavored liqueur - cocktail recipe

Main Ingredients: 5 c. sugar 1 (2 oz.) jar instant coffee 4 c. boiling water 1 qt. vodka 1 vanilla bean Cooking Preparation of the Recipe: Dissolve sugar and coffee in boiling water. Cool. Stir in vodka and vanilla bean. Let stand covered for 12 days.

Vanilla coffe liqueur - cocktail recipe

Main Ingredients: 1 1/2 c. packed brown sugar 1 c. granulated sugar 1/2 c. instant coffee powder 3 c. vodka 1/2 vanilla bean, split or 2 tbsp. vanilla extract Cooking Preparation of the Recipe: Combine sugars and 2 cups water. Bring to boil and boil for 5 minutes. Gradually stir in coffee, using a wire whisk; cool. Pour into tall bottle, jar, etc; add vodka and vanilla and mix thoroughly. Cover and let stand at least 2 weeks. Remove vanilla bean. Good as after dinner liqueur, over fruit or ice cream. Can also be used to flavor Bavarians or eggnog pies. Makes about 5 cups. Lillian Staubus

Real slush - cocktail recipe

Main Ingredients: 12 oz. frozen lemonade 1 c. sugar 46 oz. pineapple juice 12 oz. frozen orange juice 1 or 2 bottles vodka or gin 1 c. water 28 oz. gingerale Cooking Preparation of the Recipe: Mix all together and freeze. Yields: 1 gallon and 1 quart. Serve with 7-Up.

Vodka slush - cocktail recipe

Main Ingredients: 1 (12 oz.) frozen lemonade 1 (12 oz.) frozen orange juice 1 (46 oz.) can pineapple juice 1 (46 oz.) can apricot nectar 1 pt. vodka Cooking Preparation of the Recipe: Freeze all of above in 5 quart pail. Stir several times while freezing. Serve in glasses 1/2 slush, 1/2 7-Up. Can mix in punch bowl.

Slushies - cocktail recipe

Main Ingredients: 1 lg. can pineapple juice 1 lg. can apricot nectar 6 oz. can frozen orange juice 6 oz. can frozen pink lemonade 2 c. apricot brandy 2 c. vodka Cooking Preparation of the Recipe: Freeze. Stir occasionally while freezing so the booze won't be on the bottom. Add 1 ice cream scoop of slush per glass. Add 7-Up, Sprite, or Squirt.

Galliano - cocktail recipe

Main Ingredients: Boil 2 cups sugar with 1 cup water for 5 minutes. Cool. Add: 6 tsp. pineapple extract 1 1/2 tsp. banana extract 3 tsp. vanilla extract 1/2 tsp. anise extract 6 drops yellow food coloring 1 fifth vodka Cooking Preparation of the Recipe: Need no aging. Makes 1 fifth and 2 cups. Ronald, WA

Coffee liquer (like kahlua) - cocktail recipe

Main Ingredients: 4 c. water 3 c. (up to 3 1/2 3/4 to taste) sugar 1 vanilla bean (slice lengthwise in 2) or 3 tsp. vanilla extract 1 c. instant Sanka coffee (powdered) 1 fifth vodka Cooking Preparation of the Recipe: Boil water and sugar for 5 minutes. Remove. Add coffee (Sanka). Heat to boil; cool for 1/2 hour. Put vodka and vanilla in gallon jug, add other mixture when cool and mix. If using bean, put in dark closet for 6 weeks. If using extract can use immediately. Make 3/4 of jug full.

Sherbet punch - cocktail recipe

Main Ingredients: 2 lg. cans Hawaiian Punch 1 lg. can orange juice 1/2 can water 1/2 qt. ginger ale or 7-Up 2 c. apricot brandy 2 c. vodka Cooking Preparation of the Recipe: Combine above. Scoop balls of lime, orange, raspberry sherbet ice cream on top.

Real punch - cocktail recipe

Main Ingredients: 1 qt. cream soda 1 qt. ginger ale 1 (6 oz.) can limeade 2 (6 oz.) cans lemonade Vodka or gin Cooking Preparation of the Recipe: Mix first 4 ingredients and add vodka or gin to taste.

Strawberry liqueur - cocktail recipe

Main Ingredients: 3 c. fresh strawberries, cut into thirds 3 tbsp. powdered sugar 3 c. vodka 1 c. white granular sugar 1/2 c. water Cooking Preparation of the Recipe: Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It's ready to drink.

Easy kahlua - cocktail recipe

Main Ingredients: 3 c. water 4 c. sugar Fifth 100% vodka 2 oz. jar freeze dried coffee 1 c. hot water Vanilla bean, split lengthwise Cooking Preparation of the Recipe: Mix 3 cups water and 4 cups sugar and boil 20 minutes. Add vanilla bean and let mixture cool. Mix coffee and 1 cup hot water. Add vodka. Mix with sugar mixture. Place in 1/2 gallon jug or bottle. Put away for at least 2 weeks in a cool, dark place.

Daiquiri punch - cocktail recipe

Main Ingredients: 3 sm. cans frozen limeade 2 c. pineapple juice 2 c. water 3 bottles 7-Up 2 c. vodka Cooking Preparation of the Recipe: Mix all ingredients in a large metal container. Freeze, stirring occasionally until ice crystals have formed around edge. Place in punch bowl and serve in punch cups. Makes 12 servings.

Fire vodka - cocktail recipe

Main Ingredients: 1 (740 ml) bottle vodka 1 tbsp. whole peppercorns 2 tbsp. sugar Cooking Preparation of the Recipe: Combine 1/2 cup vodka, peppercorns and sugar in small saucepan and bring to boil, stirring until sugar dissolves. Cool. Transfer mixture to clean bottle. Add remaining vodka. Seal. Shake to blend. Let stand 4 days to mellow. Strain. Return to bottle, freeze overnight. Serve in chilled glasses, as an apertif. Very good, as in a Bloody Mary.

Bernita's kahlua - cocktail recipe

Main Ingredients: 2 fifths 100 proof vodka 1 1/2 vanilla beans (I use 2) 1 c. dry instant coffee 4 c. boiling water 6 c. sugar (white) 2 c. white Karo syrup Cooking Preparation of the Recipe: Cut beans in 1/2, put in vodka, let stand 24 hours, then remove the beans. Mix coffee with boiling water and let stand 3 minutes. Add sugar, Karo and mix well. Add vodka when cool (about 45 minutes). Put lid on and wait 1 week. Clearwater, Florida

Lush slush - cocktail recipe

Main Ingredients: 1 lg. can pineapple juice 1 can cream of coconut 1 (12 oz.) can frozen lemonade 1 pt. vodka Cooking Preparation of the Recipe: Mix together and freeze. Pour Squirt or 7-Up over slush.

Transfusion - cocktail recipe

Main Ingredients: 1 jigger vodka or gin 3 jiggers grape juice Ginger ale Cooking Preparation of the Recipe: Combine vodka or gin with grape juice over ice cubes in a tall glass. Fill to top with ginger ale.

Pat o'brien's purple people eater - cocktail recipe

Main Ingredients: 2 oz. Vodka 2 oz. grape juice 1 orange slice 1 maraschino cherry Cooking Preparation of the Recipe: Serve Vodka and grape juice in a 12 oz. glass filled with crushed ice. Garnish with orange slice and cherry.

Orange sunrise drink - cocktail recipe

Main Ingredients: 1 can Vodka or 1 can Gin 2 cans orange juice 3-4 lg. tbsp. orange or pineapple sherbet 1 tbsp. cherry juice 12 crushed ice cubes Cooking Preparation of the Recipe: Use a frozen juice can for a measure. Blend together all ingredients; pour over a scoop of sherbet and serve. Top drink with a stemmed cherry.

Bloody mary - cocktail recipe

Main Ingredients: 1 c. Vodka or to taste (Vodka may be added to individual drinks, if desired) 1 (6 oz.) can V-8 (or use 1 46 oz. can tomato juice. It's less spicy.) 4 (10 oz.) cans Snap-E-Toms 2 oz. Lea Perrin's sauce 2 oz. Pace Picante brand sauce 1/2 c. fresh lime juice (usually 2 1/2 to 3 limes) 1/2 tsp. celery salt Several drops of Tabasco sauce to taste (optional) Cooking Preparation of the Recipe: Mix all ingredients. Makes 2 quarts. May be made ahead of time and Vodka added when ready to serve. Keeps well in the refrigerator.

Pat's lightning - cocktail recipe

Main Ingredients: 2 oz. Vodka 1 oz. orange juice 1 oz. pineapple juice Claret or Burgundy Orange slice Maraschino cherry Cooking Preparation of the Recipe: Mix Vodka, orange and pineapple juice in a pilsner glass filled with crushed ice. Top with wine; garnish with orange slice and cherry.

Pat o'brien's cyclone - cocktail recipe

Main Ingredients: 2 oz. Vodka 1 oz. lemon juice 1 oz. Jero's Gold Passion Fruit Cocktail mix 1 orange slice 1 maraschino cherry Cooking Preparation of the Recipe: Serve Vodka, lemon juice and cocktail mix in an 8 oz. Brandy sniffer with crushed ice. Garnish with orange slice and cherry.

Homemade kahlua - cocktail recipe

Main Ingredients: 4 c. sugar 4 c. water 2/3 c. instant coffee 2 c. vodka 3 tbsp. vanilla Cooking Preparation of the Recipe: Mix; simmer 30 minutes. Cool. Bottle in containers.

Berry patch - cocktail recipe

Main Ingredients: 4 oz. cranberry juice 1 oz. raspberry liqueur 1 oz. vodka Cooking Preparation of the Recipe: Pour cranberry juice, raspberry liqueur and vodka over crushed ice in brandy snifter. Serves 1.

Champagne punch - cocktail recipe

Main Ingredients: 1 lg. bottle champagne 1 qt. ginger ale 3/4 c. vodka 1 c. apricot brandy Cooking Preparation of the Recipe: Mix champagne, vodka and brandy. Add ginger ale just before serving. Place in punch bowl with ice ring.

Best kahlua - cocktail recipe

Main Ingredients: 1 qt. vodka 4 tbsp. freeze dried coffee 1 vanilla bean 4 tbsp. cocoa 4 c. sugar Cooking Preparation of the Recipe: Use 1/2 gallon jug. Mix all ingredients. Shake everyday for 21 days. Let stand 1 week and enjoy!

Bloody mary soup - cocktail recipe

Main Ingredients: 1 med. onion, diced 3 celery ribs, diced 2 tbsp. butter 2 tbsp. tomato puree 1 tbsp. sugar 5 c. tomato juice 1 tbsp. salt 2 tbsp. Worcestershire sauce 1/4 tsp. pepper 1 tbsp. lemon juice 1/2 c. vodka Cooking Preparation of the Recipe: Saute onions and celery in butter until light brown. Add tomato puree and sugar. Saute for 1 minute. Simmer for 8 minutes. Add remaining ingredients. Strain and serve. Serves 6. NOTE: Serve as a hot drink or a pick-me-up to accompany meals on cold days. Or, serve chilled. You can make it up ahead of time and refrigerate for a day or two. Strained onion and celery may be frozen and used later in soups or stews.

Bloody mary aspic - cocktail recipe

Main Ingredients: 1/2 c. tomato puree 1 env. plain gelatin 1/2 - 3/4 c. vodka Dash Tabasco 2 tbsp. lemon juice 1 tsp. salt 2 tsp. Worcestershire sauce Fresh ground pepper 1 c. ice, coarsely cracked 1/2 c. chopped celery 1/2 c. chopped green pepper 1/2 c. chopped green onions Cooking Preparation of the Recipe: Heat tomato puree, stirring constantly and bring just to a boil. Add puree to a blender container and sprinkle the gelatin over it. Blend 30 seconds. Add vodka, Tabasco, lemon juice, salt, Worcestershire sauce and pepper. Blend 15 seconds more. Add a generous cup of cracked ice and blend 30 seconds more. Stir in the celery, peppers and onions. Pour into individual small dishes and chill until set...about an hour. Mary V. Michel

Orange freeze - cocktail recipe

Main Ingredients: 2 scoops orange sherbet 1 oz. vodka 1 oz. orange juice Crushed ice Cooking Preparation of the Recipe: Combine in blender.

Sea breeze - cocktail recipe

Main Ingredients: 1 1/2 oz. vodka 4 oz. cranberry juice 1 oz. grapefruit juice Cooking Preparation of the Recipe: Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson

Deluxe kahlua - cocktail recipe

Main Ingredients: 1 qt. water 1/4 c. instant coffee 2 c. sugar 1 tbsp. vanilla 1 c. brandy 1 1/2 c. 100 proof vodka Cooking Preparation of the Recipe: Simmer 1 hour. Let cool a little. Add vanilla, brandy and vodka. Sister of DeeAnna Bakken

Real kahlua cake - cocktail recipe

Main Ingredients: 1 pkg. yellow cake mix 1 sm. pkg. chocolate instant pudding 1 c. of oil 1/4 c. kahlua 1/4 c. vodka 3/4 c. water 4 eggs Cooking Preparation of the Recipe: Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove from pan and glaze with powdered sugar.

Kahlua cake - cocktail recipe

Main Ingredients: 1 sm. pkg. instant chocolate pudding 1 Duncan Hines chocolate cake mix 4 eggs 1 c. oil 1/4 c. vodka 1/4 c. kahlua 1/2 tsp. cinnamon 3/4 c. water Cooking Preparation of the Recipe: Combine all ingredients in large bowl. Mix 5 minutes. Pour into greased and floured bundt pan. Remove from pan after 10 minutes and frost with canned sour cream or vanilla frosting mixed with a few teaspoons of kahula. Bake at 350 degrees for 50 minutes. Delicious!

Spiked punch - cocktail recipe

Main Ingredients: 1 lg. can apricot nectar 1 sm. can pineapple juice 1 qt. Canfield's orange pop 1 lg. can of orange Hi-C 1/2 gal. orange sherbet Vodka Cooking Preparation of the Recipe: Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of mixture so that it just floats on top.

Real bloody marys - cocktail recipe

Main Ingredients: Campbell's beef broth Celery seed Celery salt Worcestershire sauce Tabasco Pepper Clamato juice Vodka Fresh lime Celery Cooking Preparation of the Recipe: Season broth to taste with spices, etc. Then add 2 oz. Clamato juice for each ounce of broth mixture. To serve, put ice in glass, then 1 ounce of vodka. Fill with Clamato mixture. Put celery stick and piece of lime in each glass.

Real kahlua - cocktail recipe

Main Ingredients: 4 c. sugar 1 pt. vodka or brandy 3/4 c. instant coffee 1 vanilla bean Cooking Preparation of the Recipe: Heat 3 cups water to boiling; add 4 cups sugar. Let dissolve and cool. Dissolve 3/4 cups instant coffee in 1 cup boiling water. When all is cool, place in gallon jug, adding liquor and vanilla bean (cut diagonally). Leave for at least 2 weeks and then bottle. Turn bottle over everyday to mix.

Kahluah - cocktail recipe

Main Ingredients: 2 c. water 2 c. sugar 2 inches vanilla bean (split) 1 tsp. glycerine 6 tbsp. instant coffee 1 tbsp. water 1 liter vodka Cooking Preparation of the Recipe: Mix water, sugar, and vanilla. Simmer 30 minutes. Remove vanilla bean. Add glycerine and coffee paste; mix well. Add vodka. Strain through several layers of cheese cloth to remove vanilla bits.

Spanish omelette- gordon ramsay recipe

Main Ingredients: Make an omelette the Spanish way, a classic dish made simple with only 5 ingredients. Cooking Preparation of the Recipe: 1.Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. 2.Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside). 3.Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion. 4.When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving. Nutrition: 516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0,31 g

Best egg recipe - gordon ramsay recipe

Main Ingredients: Eggs (at room temperature) White vinegar A pot of iced water with loads of ice Soba sauce Cooking Preparation of the Recipe: 1. Boil a pot of water. When it's boiling, put the eggs in slowly. 2. Leave it for 6 minutes and 30 seconds. 3. Meanwhile, add about 2-3 tablespoons of vinegar in the pot of iced water. 4. When time is up, transfer the eggs to the pot of cold water immediately. 5. You can start peeling 5 minutes later. 6. You can either drizzle soba sauce on the eggs or submerge them in the sauce for an hour in the fridge. (usually I'm pretty lazy to wait so i just drizzle :D)

Real coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Real easy chocolate souffle recipe - mario batali recipe

Main Ingredients: It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in. 4 tablespoons butter 1/2 cup flour 1 1/4 cups milk 5 tablespoons grated plain chocolate 3 eggs, separated 1 egg white 1/4 cup sugar Confectioner's or powdered sugar Cooking Preparation of the Recipe: Preheat oven to 375°F. Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks. Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites. Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm. Serve immediately, dredged with confectioner's or powdered sugar. Serve 4 - 6

French omelet recipe - rachael ray recipe

Main Ingredients: (serves 2) 1 tablespoon good olive oil 3 slices thick-cut bacon, cut into 1-inch pieces 1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced Kosher salt and freshly ground black pepper 5 extra large eggs 3 tablespoons milk 1 tablespoon unsalted butter 1 tablespoon fresh chives, chopped Cooking Preparation of the Recipe: * Preheat the oven to 350 degrees. * Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. * Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. * Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot. This may not be most people?s cup of tea, but I believe this makes for a perfect brunch meal. Most kids would also love the infusion of bacon and potatoes to the dish. Even without rice and bread, this omelet is a full meal on its own.

Mushroom omelet - jamie oliver recipe

Main Ingredients: serves 2 1 tablespoon olive oil, divided 8 ounces Hokto Brown Beech Mushrooms, ends trimmed, separated (or use other fresh Japanese mushrooms) 1 cup baby spinach 3 eggs 1/2 teaspoon soy sauce salt and freshly ground black pepper 2 tablespoons grated cheese (any cheese of your choice) 1/2 tomato, diced Cooking Preparation of the Recipe: 1. Whisk the eggs, black pepper and the salt together in a small bowl. 2. Heat a nonstick pan over medium-high and swirl in just half of the olive oil. When hot, add the mushrooms and spinach. Saute for 2 minutes until the spinach is wilted and the mushrooms are cooked through. Season with soy sauce. Remove the mixture from the pan. 3. Wipe the pan clean and return the pan to the stove over medium-high heat and swirl in the remaining half of the olive oil. When hot, pour in the eggs and swirl the pan to let the eggs spread evenly over the entire surface of the pan. Season with salt and pepper. 4. As soon as the egg begins to set, lift the pan and tilt to let any of the uncooked egg sitting on top pour to the edge of the pan to cook. When the omelet is cooked through, spoon in the mushroom and spinach, top with the grated cheese and fold over the omelet and dish out on a plate. Top the omelet with the diced tomato.

The perfect hard boiled egg - gordon ramsay recipe

Main Ingredients: eggs, fresh and cage free preferably 1 teaspoon white vinegar Cooking Preparation of the Recipe: Put the eggs into a saucepan and cover with cold water and add vinegar. Bring to a gentle boil and then low heat to a simmer. Cook for 15 minutes. Remove from the stove and run cold water into the saucepan until water has turned cold. Set aside for about 10 minutes, remove from saucepan and use immediately or put in fridge until needed.

Shiitake and arugula ravioli - joël robuchon recipe

Main Ingredients: makes 18 raviolis for the dough 2 cups flour 1 teaspoon salt 3 large eggs 1 tablespoon olive oil for the filling 1 tablespoon olive oil 1/4 cup minced shallots 1 clove garlic minced 50 grams fresh shiitake mushrooms, caps cleaned and roughly chopped 3 packed cups arugula 3 tablespoons marscapone 3 tablespoons ricotta 2 teaspoons tahini 1/2 teaspoon soy sauce 1/2 teaspoon salt 100 grams water chestnuts, rinsed and thoroughly dried for the raviolis 1 egg 1 tablespoon of water for the balsamic reduction 2 tablespoons balsamic vinegar 1 tablespoon honey 1 teaspoon demi-glace to serve sesame oil arugula salt and pepper to taste toasted sesame seeds and chives for garnish Cooking Preparation of the Recipe: Put the flour and salt in the bowl of an electric mixer and whisk together. Add the olive oil and eggs and mix together until it comes together into a ball. Attach the bowl to a mixer fitted with a dough hook and knead until the dough is smooth and satiny. Cover the dough with plastic wrap and let it rest while you make the filling. Blanch the arugula by putting it in a glass container, adding about a tablespoon of water, covering with another glass plate, and microwaving for 1 minute. Remove the lid, let it cool enough to handle, then squeeze as much moisture out of it as you can. Heat a small saute pan and add the olive oil. Saute the shallots, garlic and shiitake mushrooms until the mushrooms have given up most of their moisture (about 10-15 minutes). Let this mixture cool down to room temperature. Add the arugula, onion mixture, marscapone, ricotta, tahini, soy sauce and salt to a food processor and process until smooth. Add the water chestnuts and pulse a few times to roughly chop them up (there should still be chunks). Prepare an egg wash by whisking together an egg with 1 tablespoon of water. Heat the balsamic vinegar, honey and demi-glace in your smallest sauce pan. Once the demi-glace has disolved and the mixture is thick and bubbly, it?s ready (this shouldn?t take long). I poured the mixture into a mini squeeze bottle to make the dots, but you can also just pour a bit on the plate and smear it with a spoon, or just drizzle it on top of the raviolis. Cut off a quarter of the dough and flatten it out on a floured surface using your hands or a rolling pin, then pass it through the rollers of a pasta maker starting from the thickest setting and working your way down to a thinnest, passing the dough through at least 2 times per setting. If the dough starts to stick, just dust some flour on it. Lay the dough out on a long flat floured surface then repeat with another quarter of dough. When your second sheet is done, line the sheets up and trim off the ends so they are exactly the same length. Place 1 tablespoon of filling a few inches apart, leaving room around the edges of the dough so you can seal the raviolis. Be careful not to overcrowd the dough or you?ll have a hard time sealing the raviolis properly. Use a pastry brush to paint the egg wash all around the filling. Drape the other piece of dough over the first piece and use your fingers to start sealing each ravioli starting from one end. It?s crucial that there aren?t any air pockets with the filling as the air will expand while cooking and your ravioli will burst. The best way to do this is to seal one side, then use two fingers to trace the outline of the filling starting fromt he side that?s sealed, then seal off the other side, and you should be good. I used a round cookie cutter that?s 1/4? bigger than the filling mound on both sides, but you can also cut your ravioli with a knife. If you are freezing the ravioli, place them on a floured cookie sheet and freeze them. Once they are frozen you can put them in a ziplock bag, but they will stick together if you don?t freeze them separately first. To cook the ravioli, bring a large pot of water to a rolling boil, then turn down the heat to maintain a gentle boil. If you have a very large pot you can cook all 18 at the same time, but I just cooked them in two batches. Drop the raviolis in and then they float to the surface they are done (this won?t take very long). Drain the ravioli and transfer them to a bowl. Drizzle with sesame oil, add a handful of arugula, and sprinkle with salt and pepper and toss to coat. Serve the ravioli with the balsamic vinegar reduction. Sprinkle some toasted sesame seeds and chives on top to garnish.

Coconut chicken tenders recipe - joël robuchon recipe

Main Ingredients: Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce Ingredients: 2 lbs of chicken tenders 1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores) 1 cup of shredded sweetened coconut 1 egg 1/2 can of condensed milk 1/2 cup of orange juice salt and pepper to taste Peanut Oil for frying Cooking Preparation of the Recipe: On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy! Honey Marmalade Dipping Sauce Recipe: 1/2 cup of honey 1/2 of marmalade Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

Tomato tart - alain ducasse recipe

Main Ingredients: "Tomato confit and marinated tomatoes served on a crispy tart" a very nice recipe from a French chef Alain Ducasse Cooking Preparation of the Recipe: Tomato Confit: 2.5 lbs of large plum tomatoes, quartered lengthwise, seeds and membranes removed. 4 lg. sprigs of thyme 3 lg. garlic cloves, skins still on 1/2c. olive oil 1t. course sea salt spread tom., garlica dnthyme on a baking sheet, drizzle with oil and sprinke with salt, and roast at 300F 45 minutes, turn over and bake about 1 hr. more. peel (can be prepared a day ahead) Marinated tomatoes: 1 lb. lg. plum tomatoes 2 lg. sprigs of thyme 2 unpeeled garlic cloves 1/2 t. course sea salt 1.5 c. olive oil blanch the tomatoes. cool, peel, quarter, and seed them. transfer them to a glass jar or bowl, and add thyme, garlic, and salt. let stand at room temperature for 2 hours. (can be made a day ahead. refridgerate and bring to room temp. before using) for crust: 13/4C +2T flour 3/4 t. fine sea salt 10 T chilled, unsalted butter, cut into 1/2 in. cubes 2 lg. egg yolks about 2T room temp water blend flour and salt in food processor. Using on/off turns, cut in butter until course meal forms. add egg yolks and 1T water. Process just until moist clumps form. Gather dough into a ball and flatten into a disc. Wrap in plastic and chill 2 hrs. preheat oven to 375 F. Roll out dough on lightly floured parchment paper, into a 12 in. disc (I put mine in a tart pan) pierce with a fork all over and brush with 1 egg mixed with 1t. water. bake until golden brown, about 27 minutes. cool completely salad topping: 8 c. loosely packed greens including arugula and frisee' 2 T extra virgen olive oil 1/2 t. fine sea salt 2 oz. parm. cheese, shaved 6 lg. fresh basil leaves toss greens with oil and salt. Arrange them on top of crust, and then arrange the tomatoes, starting at the outside edge and working toward center; alternate tomato confit and marinated tom, overlapping them. Top with Parm. cheese. garnish with basil leaves.

Healthy chicken salad - alain ducasse recipe

Main Ingredients: 300-400 g chicken breasts, 5-6 eggs, 2-3 tbsp. youth pastor or a spoon of sour cream, 1 onion, 1 jar of canned green peas Nogo, 250 g mayonnaise greens, vegetable oil ground black pepper salt. Cooking Preparation of the Recipe: Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. Cool it and cut into thin strips. Bow bunk show thin half rings, fresh herbs finely chopped. All the ingredients together, add peas, season with mayonnaise and mix gently.

Mussels - bobby flay recipe

Main Ingredients: 1 kg. fresh cleaned mussels, 2 Tbsp. vegetable oil, 1 tsp. chopped garlic, 1 tsp. finely chopped ginger, 1 cup sliced celery, 1 Tbsp. chopped onion, 1/3 cup diced multicolor peppers, 1/3 cup diced tomatoes, 1 Tbsp. sliced scallions, 1 Tbsp. oyster sauce, 1/2 cup chicken soup base, 1 tsp. chopped cilantro, 50 ml. white wine. Cooking Preparation of the Recipe: Heat the oil in a large skillet over high temperature and saute the garlic, onion, ginger and diced vegetables for 3-4 minutes. Add the mussels and when they start opening, deglaze with the white wine. Add the chicken base and oyster sauce two minutes later and cook for another 3-4 minutes to reduce the sauce. At the end remove any unopened mussels and add the fresh cilantro. Serve the oriental mussels in a bowl and pour the sauce over them. I created this mussels recipe for a tapas bar with some fusion influence, and it has been a tremendously successful item in the menu ever since.

Chicken saltimbocca - bobby flay recipe

Main Ingredients: 8 chicken cutlets, about 2 ounces each 8 thin slices of prosciutto 8 large leaves of fresh sage 1/2 teaspoon salt 1/4 freshly ground black pepper 1/2 cup flour 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 1/2 cup non-fat, reduced sodium chicken stock 1 tablespoon trans-fat free margarine Cooking Preparation of the Recipe: Place a slice of prosciutto along one side of each of the chicken cutlet slices, and top with a sage leaf. Fold the chicken over to cover the prosciutto and sage. Pound along the edge to seal or secure with toothpick. Sprinkle with salt and pepper. Dredge in flour. Heat half the olive oil in a large skillet over medium-high heat. When the oil is hot, add half the chicken and cook for one minute, turning once until both sides are golden-brown. Reduce the heat if the flour coating begins to burn. Transfer to a plate. Repeat with remaining olive oil and chicken and remove chicken to a plate. Add white wine to the pan and bring to a boil, while scraping the browned bits from the bottom of the pan. Reduce the liquid to about one-half, then add chicken broth. Return the chicken to the pan and cook an additional 5-6 minutes until the liquid reduces by 1/3 and the chicken is cooked throughout. Stir in the margarine and serve immediately.

Healthy chicken salad recipe - bobby flay recipe

Main Ingredients: 300-400 g chicken breasts, 5-6 eggs, 2-3 tbsp. youth pastor or a spoon of sour cream, 1 onion, 1 jar of canned green peas Nogo, 250 g mayonnaise greens, vegetable oil ground black pepper salt Cooking Preparation of the Recipe: Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. Cool it and cut into thin strips. Bow bunk show thin half rings, fresh herbs finely chopped. All the ingredients together, add peas, season with mayonnaise and mix gently.

Easy chocolate souffle recipe - mario batali recipe

Main Ingredients: It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in. 4 tablespoons butter 1/2 cup flour 1 1/4 cups milk 5 tablespoons grated plain chocolate 3 eggs, separated 1 egg white 1/4 cup sugar Confectioner's or powdered sugar Cooking Preparation of the Recipe: Preheat oven to 375°F. Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks. Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites. Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm. Serve immediately, dredged with confectioner's or powdered sugar. Serve 4 - 6

Mushroom salad - mario batali recipe

Main Ingredients: ? 16 ounces fresh mushrooms, trimmed, washed, and thinly sliced ? 1/3 cup lemon juice, about 2 to 3 lemons ? 1 tablespoon chopped chives ? 1 tablespoon freshly chopped parsley ? 1 teaspoon dried leaf tarragon ? 1/2 cup bottled Italian salad dressing ? 2 ounce jar diced pimiento, drained ? 1/2 teaspoon salt ? 1/8 teaspoon pepper ? 1 teaspoons sugar ? 2 teaspoons prepared mustard ? fresh mixed salad greens Cooking Preparation of the Recipe: Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon. Cover and refrigerate for at least 1 hour. Meanwhile, in another bowl, combine Italian dressing, pimiento, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour. To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates. Mushroom salad serves 6.

Chef salad - mario batali recipe

Main Ingredients: * Beans (beans (frozen) and red, canned) * Onion ? 2 pieces * Mushrooms ? 300 grams * Sausage ? 4 pieces * Mayonnaise * Ketchup Cooking Preparation of the Recipe: Champignon slice plates (legs crushed) onion into thin half-rings, sausages too semirings. Separately, fry the onion until golden brown. Then fry the mushrooms (salt). Remove excess oil, cool. String beans to boil in salted water, cool (important, do not swallow). Red beans rinse. Combine all ingredients. Season with sauce in a ratio of 2 tablespoons mayonnaise 1 teaspoon ketchup.

Pork tenderloin with classic mole - paula deen recipe

Main Ingredients: 2 pork tenderloins, about 1 lb each 1/3 c peanuts 12 medium mulato chili peppers 1 day-old slice of white bread 6 medium pasilla chili peppers 1/4 c sesame seeds, toasted 4 medium ancho chili peppers 1/4 tsp each ground coriander, ground 1/4 c canola oil plus additional oil anise seed and ground cloves for roasting vegetables 1/2 tsp ground cinnamon 4 plum tomatoes, stemmed, halved 3 oz Mexican chocolate 1 small white onion, peeled, halved 1/4 c sugar 2 garlic cloves, peeled salt to taste Cooking Preparation of the Recipe: Mole: Remove veins and seeds from peppers. Fry chili peppers, in hot oil in skillet. Place peppers in large bowl. Cover with boiling water, soak 20 min. or until soft. Transfer peppers to blender with 1 c soaking liquid, blend until smooth. Strain, set aside. Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375°F for 20-30 min. or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding water if needed. Strain, add to stock pot with remaining ingredients, chili pepper purée and 2 c water. Simmer 30-40 min. until sauce reduces and thickens. Pork: Season tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 160°F, 15-20 min. Let rest under foil 5 min. Slice pork on diagonal and serve with warm mole sauce. What is Mole? The word mole refers to sauce rather than a specific dish. For this reason, many are unaware of the hundreds of varieties that exist. Next time you have a craving for mole, think pork?it?s an easy meal solution that delivers great taste packed with nutrients and protein.

Quesadillas - paula deen recipe

Main Ingredients: ? Large flour tortillas ? Grated cheese - either mild or sharp cheddar, or Monterey Jack ? Olive oil or grapeseed oil Optional: ? Sliced mushrooms ? Green onions ? Black olives, sliced ? Fresh tomatoes, diced ? Chicken pieces ? Avocado ? Lettuce ? Apple cider vinegar ? Salt Quesadillas are Mexican dish made primarily of cheese inside a folded corn or wheat tortilla and cooked until the cheese melts. Quesadillas can be stuffed with ingredients other than just cheese. Fillings may include: pumpkin flower, beans, sausage, chicken, carne asada, ham, refried beans, sour cream, avocado or guacamole, potatoes, spinach, mushrooms, eggs, scrambled eggs, hamburger, shrimp, bacon, etc. Salsas may also be added. The word ?Quesadillas? comes from Spanish, and literally means ?cheesy tortilla? Cooking Preparation of the Recipe: 1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges. To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt. Serve with the lettuce, salsa, sour cream, and guacamole.

Baby back ribs - paula deen recipe

Main Ingredients: ? 2 pounds pork baby back ribs ? 1 (18 ounce) bottle barbecue sauce Baby Back Ribs are pork ribs are a type of food dish popular in North America and Asian cuisine. Pork and bones from a pig?s ribcage are cooked by smoking, grilling, or baking ? usually with a sauce, often barbecue ? and then served. Baby back ribs (otherwise known as loin ribs, back ribs, or Canadian back ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation ?baby? indicates the cuts are from market weight hogs, rather than sows. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. Cooking Preparation of the Recipe: 1.Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. 2.Preheat oven to 300 degrees F (150 degrees C). 3.Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Grilled chicken with peach and apple salsa - wolfgang puck recipe

Main Ingredients: ? 3 tablespoons olive oil ? 2 tablespoons dry white wine ? 2 tablespoons fresh lime juice ? 1 tablespoon white wine Worcestershire sauce ? 1 1/2 teaspoons dried basil ? 4 boneless chicken breast halves Cooking Preparation of the Recipe: 1. Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. 2. Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Transfer chicken to plates. Serve with salsa.

Pizza hut recipe

Main Ingredients: ? ½ cup warm water (about 110°) ? 1 envelope (2 ¼ tsp.) instant yeast ? 1 ¼ cups water, at room temperature ? 2 tbsp. extra-virgin olive oil ? 4 cups (22 oz.) bread flour ? 1 ½ tsp. salt ? olive oil or non-stick cooking spray for greasing the bowl Cooking Preparation of the Recipe: 1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine. 2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it. 3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes before baking. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. 4. Working with one piece of dough at a time and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. 5. Lightly brush the dough round with olive oil. Spread pizza sauce over the dough round, leaving a 1/2 inch border uncovered. Top as desired. Slide the dough onto the heated pizza stone. Bake until the crust edges brown and cheese is melted, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Chicken and mushrooms - heston blumenthal recipe

Main Ingredients: 4 small boneless chicken breasts 2 1/2 cups sliced mushrooms 1 tablespoon minced onion flakes 1/2 cup chopped red or green pepper 1 dash garlic powder 2 teaspoons honey 1/4 cup soy sauce. Cooking Preparation of the Recipe: 1. Preheat the oven to 350 degrees F. 2. Place the chicken breasts in a 9×13 baking dish. 3. Sprinkle the chicken with the onion flakes. 4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken. 5. Cover and bake for about 30 minutes. 6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender). Nutritional information for one serving: Calories: 189 Calories from fat: 74 Total fat: 8.3g Cholesterol: 55mg Sodium: 1063mg Total carbs: 7.3g Fiber: 1g Protein: 21.7g Weight Watchers points: 4

Grilled herb parmesan asparagus - gordon ramsay recipe

Main Ingredients: Ingredients ? 1 bunch asparagus ? 1 1/2 tablespoons extra-virgin olive oil ? 1/4 teaspoon pepper ? 1/2 teaspoon sea salt ? 1/2 teaspoon fresh chopped thyme ? 1/2 teaspoon fresh savory ? 3 tablespoons grated Parmesan Author Notes: Looking for an easy and delicious way to eat asparagus. This Grilled herb Parmesan Asparagus recipe fits the bill! With just a few herbs and a quick grill, asparagus is turned into a healthy, delicious side to serve with almost anything. Cooking Preparation of the Recipe: 1. Combine asparagus, olive oil, pepper, salt, thyme, and savory in a sealable bag; shake until well-coated; let the asparagus sit in the spice bag for 10 to 15 minutes while heating up the grill. 2. Heat grill to medium; lay the asparagus in a single layer across the grates; cook, turning often, until desired tenderness (10 to 15 minutes on direct heat). 3. Remove from grill and immediately top with Parmesan. Let cool 5 to 10 minutes before eating because it will be awfully hot.

Easy beef - gordon ramsay recipe

Main Ingredients: 1 lb lean ground beef 8 small pita pocket bread (4-inch diameter) , cut in half, warmed 4 plum tomatoes, cut into thin slices Sauce 2/3 cup plain low-fat yogurt 3 tablespoons onions, finely chopped 1/3 cup cucumber, chopped 2 teaspoons fresh parsley, chopped Seasoning 1 garlic clove, crushed 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon pepper Cooking Preparation of the Recipe: 1. In a small bowl, combine the sauce ingredients, mixing well. Cover and refrigerate. 2. Preheat the oven to 350º F. 3. In a medium bowl, combine the ground beef with the seasoning ingredients, mixing lightly but thoroughly. 4. Divide the beef mixture into 16 equal portions and shape into 2-inches diameter patties. 5. Place the patties on a rack in the broiler pan. 6. Bake in the oven for about 10 minutes (or until no longer pink) or on the grill over medium heat. 7. To serve, place equal amounts of beef and tomato slices in each pita bread half, and top with the yogurt sauce. Nutritional information for one serving: Calories: 198 Calories from fat: 57 Total fat: 6.4g Cholesterol: 38mg Total carbs: 19g Fiber: 1.1g Protein: 15.3g WW points: 4

Mississippi mud pie - jamie oliver recipe

Main Ingredients: ? 1 premade chocolate pie shell (found in the baking aisle) ? 4 cups coffee ice cream, softened (not melted) ? 1 cup fudge topping ? 1 cup heavy cream ? 1/4 cup confectioners' sugar ? 1 teaspoon vanilla extract ? 1/4 cup mini chocolate chips ? 1/4 cup chopped walnuts Cooking Preparation of the Recipe: 1. Spread the softened coffee ice cream into the chocolate pie shell, forming one even layer; pour the fudge topping over top, and spread it out with a rubber spatula, careful not to mix it in; cover with plastic wrap; transfer the pie to the freezer to harden for at least 1hour. 2. When it?s nearing time to serve, add the heavy cream to the bowl of a stand mixer; beat on medium speed until soft peaks form; fold in the confectioners' sugar and vanilla extract and beat on medium speed for 30 seconds more. 3. Remove the pie from the freezer and spread or pipe the fresh whipped cream on top; sprinkle with chocolate chips and chopped walnuts. 4. Slice into 8 pieces with a sharp knife and serve immediately. 5. Have leftovers? Leftovers can be stored in the freezer. 6. Note: Crushed chocolate cookies may be substituted for the mini chocolate chips and walnuts, giving the cake a greater ?mud? feel. Author Notes Mississippi Mud Pie is a fabulous, delicious dessert made of layers of coffee, fudge, and whipped cream. This easy version requires little skill and just a bit of patience to pull together. Mississippi Mud Pie is best made the day you want to serve it, with fresh whipped cream on top. But, if you are in a pinch, whipped topping from the freezer section (defrosted so you can spread it) may be substituted. Serve this Mississippi Mud Pie with Sunday dinner?or whenever you want a dreamy dessert that your dinner guests will rave over.

Mashed avocado and sardine toast - rachael ray recipe

Main Ingredients: ? 1/2 avocado ? 2 slices whole grain seeded toast ? 2 whole sardines, head, tails and bones removed ? Salt and pepper to taste ? 1/4 lemon ? 1 tablespoon chives or arugula, chopped (optional) Cooking Preparation of the Recipe: Mash the avocado and spread it on whole grain seeded toast. Lay a sardine or two on top, and, using a fork, mash it into the avocado just slightly. Season lightly with salt and freshly ground pepper and drizzle generously with lemon juice. For a green garnish, add chopped chives or arugula leaves.

Fudge - heston blumenthal recipe

Main Ingredients: 4-1/2 cups (1050 ml) granulated sugar 1 can evaporated milk 1 jar marshmallow cream 3 pkgs chocolate chips 1 tsp (5 ml) vanilla dash salt 1/2 pound butter 2 cups (475 ml) nuts, chopped Cooking Preparation of the Recipe: Place sugar and evaporated milk in non-stick pan or pot. Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY. Remove from heat add the remaining ingredients as you stir vigorously. Chill in a greased pan. Cut before completely firm. Comments My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The key to making the fudge creamy and keeping it from becoming grainy, is boiling it for the exact time mentioned while stirring constantly. This is the same recipe they use at See's Candy Stores. It is creamy and delicious.

Seviche - heston blumenthal recipe

Main Ingredients: 400-500 g fish filets, e.g. plaice or sole 200 ml fresh lemon juice 1-2 finely chopped red jalapeño peppers 1-2 crushed garlic cloves 5-10 g crushed coriander seeds salt and black pepper as required 200 g peeled, deseeded and coarsely chopped tomatoes 100 g finely chopped leek 200 g peeled and diced cucumber Cooking Preparation of the Recipe: Proceed as follows: Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed. If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day. Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete. Serve together with a cold beer (Corona?) and toasted bread or baguette.

Best african vegetarian stew

Main Ingredients: 4 sm Kohlrabies, peeled and cut into chunks 1 lg Onion, chopped 2 Sweet Potatoes, peeled and cut into chunks 2 Zucchini, sliced thick 5 Tomatoes, fresh -or- 16 oz Can Tomatoes 15 oz Can Garbanzo beans (chick-peas) with liquid 1/2 c Couscous -or- Bulgar Wheat 1/4 c Raisins, dark or golden 1 ts Ground Coriander 1/2 ts Ground Turmeric 1/2 ts Ground Cinnamon 1/2 ts Ground Ginger 1/4 ts Ground Cumin 3 c Water Cooking Preparation of the Recipe: Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Pear waldorf salad - heston blumenthal recipe

Main Ingredients: 4 Pears, coarsely chopped (about 2 cups) 2 md Stalks celery, chopped (about 1 cup) 1/2 c Mayonnaise or salad dressing 1/3 c Coarsely chopped nuts Cooking Preparation of the Recipe: Toss all ingredients. Serve on salad greens if desired.

Noodles with vegetable and curry sauce - gordon ramsay recipe

Main Ingredients: 4 oz Fresh white sen yai noodles 1/2 c Beansprouts 1 sm Bundle long beans - chopped into 1" lengths 1 md Broccoli stem - sliced lengthwise 1 c Coconut milk 1 tb Red curry paste 1 ts Curry powder 1/2 ts Sugar 1 tb Tamarind juice 1 tb Roast peanuts, crushed 1 Shallot; finely chopped TO GARNISH: Potato rounds - extra-finely sliced - deep-fried until golden - brown and set aside Cooking Preparation of the Recipe: In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

Thai rice noodles - rachael ray recipe

Main Ingredients: 4 oz Dried rice noodles - medium size 1/4 c Vegetable oil 2 Garlic cloves; finely minced 3 tb Chopped raw shrimp 3 tb Lean ground pork 1 ts Sugar 1 tb Fish sauce 1 ts Soy sauce 2 ts Hot chili sauce 2 Beaten eggs 2 tb Tamarind sauce 1/4 c Bean sprouts 1 Scallion; sliced 1 tb Salty preserved radish 2 tb Coarsely ground peanuts (salted or unsalted) 2 tb Sliced green onions 2 Lemon wedges 1 Cucumber Cooking Preparation of the Recipe: 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

Adzuki bean stew - paula deen recipe

Main Ingredients: 4 oz Adzuki beans soaked overnight 2 oz Margarine 1 Onion; chopped 2 Garlic cloves; crushed 1 lb Leeks; trimmed, washed well amp; sliced 1 Carrot; diced 8 oz Mushrooms; wiped amp; sliced 1 tb Hungarian paprika, sweet 1 pn Cayenne pepper; to taste 2 tb Wholewheat flour 1/2 pt Vegetable stock 1 tb Soy sauce 1 tb Tomato paste 1 lb Chopped tomatoes Salt amp; pepper; to taste Parsley; chopped, to garnish DUMPLINGS: 4 oz Wholewheat flour 1/4 ts Salt 1 oz Margarine 3 tb Parsley, half if using dried 3 fl Water (or milk if preferred) OR- less, as needed Cooking Preparation of the Recipe: Drain the beans amp; cover with fresh water. Bring to a boil amp; simmer till tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a large pot. Add the onion amp; cook until transparent. Add the garlic, leeks, carrot amp; mushrooms amp; cook gently for 4 to 5 minutes. Stir in the paprika, pepper amp; flour. Add stock, soy sauce, tomato paste, tomatoes amp; salt amp; pepper. Bring to a boil, cover amp; simmer gently for 10 minutes. Stir in the beans amp; bring back to a boil. Add the dumplings. Cover with a tight fitting lid amp; simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving. FOR DUMPLINGS: Put the flour amp; salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces amp; shape into dumplings.

California rolls - rachael ray recipe

Main Ingredients: 4 nori sheets 3 cups (15 oz / 470g) sushi rice 8 teaspoons ocean trout or flying fish roe 1-2 cucumbers, cut into thin, lengthwise slices 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed 1-2 avocados, peeled, pitted and sliced 4-8 lettuce leaves, torn or sliced (optional) Cooking Preparation of the Recipe: 1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip. 2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired. 3. Lay 2 shrimp along center, with one-quarter of cucumber strips. 4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce. 5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free. 6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm. 7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed. 8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square. Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape.

Fried green tomatoes - bobby flay recipe

Main Ingredients: 4 large firm green tomatoes 2 cups flour 2 cups corn meal (preferably stone ground) 1 egg 2 cups milk vegetable Cooking Preparation of the Recipe: Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or your favorite seasoning. Dredge tomatoes in flour,knock off excess then dip into egg-milk, last into cornmeal. Fry untill edges begin to brown slightly, turn over for 2 min., or untill golden -brown on both sides. Great with buttermilk and cornbread.

Oyster soup - alain ducasse recipe

Main Ingredients: 4 dozen oysters (canned or from a jar) 1 tomato 2 coarsely cut potatoes 2 coarsely cut carrots 1 clove of garlic 1 tablespoon of flour 1/2 glass of white wine 2 slices of white bread cut up into small pieces oil salt Cooking Preparation of the Recipe: Disolve the flour in water. Toast and peal the tomato. Then liquify it in garlic and fry it in oil. Add 6 cups of water to the potatoes, tomatoes, carrots, flour and salt and cook until the vegetables are tender. Lower the flame, add the oysters and wine and cook for 10 more minutes. Fry bread into croutons and serve with the soup.

Hush puppy batter - alain ducasse recipe

Main Ingredients: 4 cups water-ground cornmeal 1 Tbls. salt 1 Tbls. sugar 2 Tbls. baking powder 1 cup minced onion 6 eggs Cooking Preparation of the Recipe: Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat (370 degrees F) by tablespoonfulls and fry until browned.