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Sunday, April 17, 2016

baybreeze cocktail

Ingredients

  • Servings: 1
  • 1 cup ice
  • 2 fluid ounces cranberry juice
  • 2 fluid ounces pineapple juice
  • 1 1/2 fluid ounces
  • 1 lime wedge for garnish

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • combine ice, cranberry juice, pineapple juice, and in a glass. garnish with a lime wedge.

Amazing Banana Sorbet

Ingredients

  • Servings: 5
  • 1 cup white sugar
  • 1 cup water
  • 1 cup mashed banana

Recipe

    Preparation Time: 10 mins Ready Time: 5 hrs 10 mins

  • in a small saucepan, stir together sugar and water. bring to a boil, then remove from heat and allow to cool.
  • when the sugar syrup is cool, stir in bananas. pour into a freezer - safe baking dish. freeze for 3 to 4 hours, until set at the edges.
  • remove from the freezer and transfer to a mixing bowl. use an electric mixer to beat until smooth. return to the freezer until gently set, at least 2 hours.

Summer Sweet Smoothies

Ingredients

  • Servings: 4
  • 2 cups cranberry juice
  • 2 cups strawberries
  • 1 cup blueberries
  • 1 cup watermelon chunks
  • 1 banana
  • 2 fresh figs

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. enjoy immediately or keep cool in refrigerator.

The Ultimate

Ingredients

  • Servings: 1
  • 1/2 fluid ounce gran gala triple orange liqueur
  • 2 fluid ounces corazon blanco tequila
  • 1 fluid ounce fresh lime juice
  • 1 fluid ounce agave nectar or simple syrup

Recipe

  • shake together all ingredients with ice and strain into a glass.
  • optional: rub the cut side of a lime on the glass rim and dip it into salt; and add a lime wedge to the rim of the glass as a garnish.

best gummies

Ingredients

  • Servings: 20
  • 5 (5 ounce) bags gummy candies
  • 1 (750 milliliter) bottle

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • spread candies in a 3-quart baking dish, ensuring none of the candies are stuck together. pour over candies, spreading candies around and still ensuring none are stuck together. cover mixture with plastic wrap and refrigerate, 4 to 6 hours.
  • remove plastic wrap from candies. separate gummy candies from dish using a spatula or your fingers. cover candies with a new piece of plastic wrap; refrigerate, 4 to 6 hours. repeat process of separating candies from dish every 4 to 6 hours and replacing plastic wrap until gummies have soaked for a total of 24 hours.

cotton candy ice cream

Ingredients

  • Servings: 6
  • two 1/2-gallon-size resealable plastic bags
  • 2 (2.5 ounce) packages cotton candy
  • 2 cups milk
  • 4 teaspoons vanilla extract
  • two 1- gallon-size resealable plastic bags
  • 6 cups ice
  • 6 tablespoons rock salt

Recipe

    Ready Time: 1 hr

  • fill one 1/2-gallon-size resealable plastic bag with 1 package cotton candy, 1 cup milk, and 2 teaspoons vanilla extract; seal bag.
  • fill one 1-gallon-size resealable plastic bag with 3 cups ice and 3 tablespoons rock salt. place the sealed bag with cotton candy mixture into the filled 1-gallon bag. seal the 1-gallon bag; shake until a firm ice cream forms, about 20 minutes. repeat with remaining ingredients and bags.

veal angelica

Ingredients

  • Servings: 4
  • 8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
  • 8 (1 ounce) slices provolone cheese
  • 8 fresh asparagus spears
  • 4 (1/2 ounce) slices prosciutto
  • 1 pinch salt and pepper to taste
  • 1 pinch garlic powder to taste
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 cup seasoned dry bread crumbs
  • 1/4 cup olive oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped vidalia onion
  • 1/2 cup sliced roasted red peppers
  • 1 cup red
  • 1 cup chicken broth

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 40 mins

  • season each veal cutlet with salt, pepper, and garlic powder. on each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. top each stack with a second cutlet, folding under and pressing the edges together to make a package.
  • in a shallow bowl, whisk together egg and milk. place the bread crumbs on a plate. dredge both sides of the veal packages in flour. dip each one in the egg mixture, then coat with bread crumbs. place on a plate, and refrigerate for 30 minutes.
  • preheat the oven to 350 degrees f (175 degrees c). heat olive oil in a large cast-iron skillet over medium-high heat. the skillet should be large enough to hold all four packages. brown the veal on both sides, about 5 minutes per side. add the onion and red peppers, and cook over medium heat until they are translucent. pour in the , and simmer until the alcohol has cooked away - it will no longer smell as strongly. pour in the chicken broth, and add the mushrooms.
  • place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees f (70 degrees c). the sauce should also be reduced by about half.

Saturday, April 16, 2016

Watermelon And Cucumber Juice With A Spritz Of Lime

Ingredients

  • Servings: 4
  • 1/2 (4 pound) watermelon, seeded and cubed
  • 4 cucumbers, trimmed and cut into chunks
  • 2 limes, juiced

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • run the watermelon and cucumber pieces through a juicer following manufacturer's instructions, and place juice into a pitcher. stir in lime juice, and serve.

Lean Green Smoothie

Ingredients

  • Servings: 4
  • 3 cups honeydew melon - peeled, seeded and cubed
  • 3 cups ice cubes
  • 1 cup green grapes
  • 1 cucumber, peeled and chopped
  • 1/2 cup broccoli florets (optional)
  • 1 sprig fresh mint

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the honeydew melon, ice cubes, grapes, cucumber, broccoli, and mint into a blender. cover, and puree until smooth.

Sauza® Southwest

Ingredients

  • Servings: 7
  • 7 1/2 ounces sauza® gold tequila
  • 4 1/2 ounces dekuyper® blue curacao
  • 18 ounces mix
  • 6 ounces orange juice
  • garnish
  • lime squeeze

Recipe

  • combine the ingredients without ice and shake vigorously. then just pour the stunningly blue mixture over ice in a 14 oz glass, garnish and serve.

jill's cherry crisp

Ingredients

  • Servings: 8
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/2 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 4 cups pitted tart red cherries
  • 1 cup water
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
  • combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. pour syrup over cherries; top with remaining brown sugar-oat mixture.
  • bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.

Cocktail

Ingredients

  • Servings: 1
  • 1 1/2 fluid ounces
  • 1/2 fluid ounce lime juice
  • ice cubes
  • 1/2 cup
  • 1 lime wedge for garnish

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • pour and lime juice into a mug; add ice cubes and . stir to combine.
  • drop a lime wedge into the mug for garnish.

two minute party punch

Ingredients

  • Servings: 36
  • 2 (2 liter) bottles
  • 2 (2 liter) bottles strawberry flavored soda
  • 2 cups lemon sherbet
  • 1/2 (16 ounce) package sliced frozen strawberries

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • pour the and strawberry soda into a punch bowl. scoop the lemon sherbet into the punch bowl, and stir in the sliced strawberries.

Friday, April 15, 2016

Vegetarian Chickpea Sandwich Filling

Ingredients

  • Servings: 2
  • 1 (19 ounce) can garbanzo beans, drained and rinsed
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

irish spritzer

Ingredients

  • Servings: 1
  • 2 fluid ounces club soda
  • ice
  • 1 fluid ounce amaretto liqueur
  • 1 fluid ounce irish cream liqueur

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • pour the club soda into a short glass over the ice cubes. add the amaretto and irish cream and stir.

delicious raspberry bars

Ingredients

  • Servings: 1
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 3/4 cup seedless raspberry jam

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease one 8 inch square pan, and line with greased foil.
  • combine brown sugar, flour, baking soda, salt, and rolled oats. rub in the butter using your hands or a pastry blender to form a crumbly mixture. press 2 cups of the mixture into the bottom of the prepared pan. spread the jam to within 1/4 inch of the edge. sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  • bake for 35 to 40 minutes in preheated oven, or until lightly browned. allow to cool before cutting into bars.

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • line a baking sheet with a silicone baking mat.
  • beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • preheat oven to 285 degrees f (140 degrees c).
  • bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Strawberry Sensation Smoothie

Ingredients

  • Servings: 1
  • 3/4 cup frozen strawberries
  • 1/2 orange, peeled
  • 1/2 cup apple juice
  • 1/4 cup vanilla yogurt
  • 1 teaspoon finely ground almonds

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth.

Tempura Fried Ice Cream

Ingredients

  • Servings: 4
  • 2 scoops vanilla ice cream
  • 4 slices pound cake (1/2 inch thick)
  • 1 quart vegetable oil for frying
  • 1 egg, beaten
  • 3/4 cup water
  • 1 1/2 cups all-purpose flour

Recipe

    Preparation Time: 10 mins Cook Time: 1 min Ready Time: 1 hr 10 mins

  • place each scoop of ice cream between two pieces of pound cake like a sandwich. wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. place into the freezer, and freeze until solid, 1 to 2 hours.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • whisk together the egg and water, then whisk in the flour until no lumps remain. unwrap the frozen sandwiches, and dip into the tempura batter. allow the excess batter to drip off, then place the sandwiches into the hot oil. fry 20 to 30 seconds until golden brown. drain briefly on a paper towel-lined plate before cutting in half to serve.

amish bread

Ingredients

  • Servings: 1
  • 2 3/4 cups bread flour
  • 1/4 cup canola oil
  • 1 teaspoon active dry yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 18 tablespoons warm water

Recipe

    Preparation Time: 5 mins Cook Time: 3 hrs

    Ready Time: 4 hrs 10 mins

  • place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select white bread cycle; press start.
  • when the dough has raised once and second cycle of kneading begins, turn machine off. reset by pressing start once again. this gives the dough two full raising cycles before the final raising cycle prior to baking.

Creamy Peanut Towers

Ingredients

  • Servings: 9
  • 2 slices white bread
  • 2 tablespoons butter
  • 4 tablespoons peanut butter
  • 1 teaspoon white sugar
  • 1 slice whole wheat bread

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • butter a slice of white bread. spread peanut butter on the bread over the layer of butter. sprinkle sugar over the top of the peanut butter layer.
  • place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. top the wheat bread with a slice of white bread.
  • cut the layered slices into 9 pieces. insert toothpicks into the pieces and serve.

party punch vii

Ingredients

  • Servings: 32
  • 2 (64 fluid ounce) bottles cranberry-apple juice, chilled
  • 1 (2 liter) bottle ginger , chilled

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a punch bowl, combine cranberry-apple juice and ginger .

Perfect Peach Smoothie

Ingredients

  • Servings: 1
  • 1 large peach, sliced and frozen
  • 1 banana, cut into pieces and frozen
  • 1/2 cup orange juice
  • 1/2 cup soy milk
  • 1 tablespoon ground flax seed (optional)

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • blend peach, banana, orange juice, soy milk, and flax seed in a blender until smooth.

Cranberry Smoothie

Ingredients

  • Servings: 2
  • 1 cup almond milk
  • 1 banana
  • 1/2 cup frozen mixed berries
  • 1/2 cup fresh cranberries

Recipe

    Preparation Time: 10 mins Ready Time: 1 hr 10 mins

  • blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

Thursday, April 14, 2016

Meyer Lemon

Ingredients

  • Servings: 1
  • 2 teaspoons white sugar
  • 2 teaspoons warm water
  • 1 meyer lemon, juiced and peeled
  • 2 fluid ounces
  • 1 fluid ounce orange-flavored liqueur (such as cointreau®)
  • ice
  • 1 teaspoon white sugar, or as needed for rimming

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • combine 2 teaspoons sugar and warm water in a cocktail shaker; stir to dissolve sugar. pour meyer lemon juice, lemon peels, , and orange liqueur into the shaker; add ice. cover and shake vigorously.
  • remove a lemon peel from the shaker and wipe the rim of a glass with the peel. dip the rim of the glass in 1 teaspoon sugar, or as needed. strain into prepared glass.

lime cola

Ingredients

  • Servings: 1
  • 3 tablespoons frozen limeade concentrate, thawed
  • 1 (12 fluid ounce) can cola-flavored carbonated beverage
  • 1 slice lime

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • fill a tall glass with ice. spoon in the limeade. slowly pour in the cola. garnish with a slice of lime.

deluxe pizza panini

Ingredients

  • Servings: 4
  • 1 teaspoon butter
  • 2 tablespoons sliced fresh mushrooms
  • 1/2 cup tomato sauce
  • 4 ciabatta rolls, split
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 8 slices hot genoa salami
  • 8 slices roasted ham
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped roasted red pepper
  • 2 tablespoons chopped black olives
  • 4 leaves basil, chopped
  • 4 slices provolone cheese

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins

  • melt butter in a small skillet over medium-high heat; add mushrooms and saute until tender, 5 to 7 minutes. remove from heat to cool.
  • preheat a panini press according to manufacturer's instructions.
  • spread an even layer of tomato sauce the cut sides of each ciabatta roll. sprinkle equal amounts of garlic and oregano each roll. place 2 salami slices side by side each roll; top each with 2 slices ham. divide red onion, mushrooms, red pepper, olives, and basil between the 4 sandwiches and spread evenly atop the meats. finish by topping with provolone cheese and sandwiching roll halves around the fillings.
  • cook sandwiches on preheated panini press until there are dark brown grill marks on the bread, the cheese is melted, and the center is warm, about 5 minutes.

7up winter mint sherbet punch

Ingredients

  • Servings: 25
  • 1 quart lime sherbet
  • 1 (2 liter) bottle 7up®
  • 6 ounces rose's®
  • 1 cup white (optional)

Recipe

  • add the ingredients to 1 gallon punch bowl.
  • garnish the punch bowl with mint leaves and slices of lemon and lime.

Creamy Vegetable Sandwich Spread

Ingredients

  • Servings: 5
  • 2 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups shredded zucchini
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 dash ground black pepper
  • 1 dash paprika
  • 1 dash garlic salt

Recipe

    Preparation Time: 15 mins Ready Time: 45 mins

  • in a medium bowl, mix the cream cheese, carrots, zucchini, parsley, garlic powder, onion powder, pepper, paprika and garlic salt. chill in the refrigerator approximately 30 minutes before serving

Classic

Ingredients

  • Servings: 1
  • 4 ice cubes
  • 2 fluid ounces
  • 4 fluid ounces cola
  • 2 tablespoons fresh lime juice, or to taste

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • fill a 12-ounce glass with ice cubes. pour the and cola beverage into the glass. stir in the lime juice, and serve.

abstinence on the beach

Ingredients

  • Servings: 12
  • 1 (12 fluid ounce) can frozen concentrated grapefruit juice
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • 1/4 cup coconut milk
  • 9 cups cold water

Recipe

    Preparation Time: 10 mins Ready Time: 2 hrs 10 mins

  • in a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. put about 1 cup of juice and coconut milk in food processor or blender. blend until smooth and pour back into main juice mixture. stir to incorporate.
  • chill at least 2 hours. serve in punch bowl or pitcher.

Ritz Cuban Minis

Ingredients

  • Servings: 20
  • 1 (16 ounce) package fully cooked pulled lamb without the sauce*
  • 10 (1/2 ounce) slices thin sliced smoked deli ham, cut in half
  • 5 thin slices baby swiss cheese, cut into quarters
  • 20 kosher dill pickle chips
  • 1/4 cup dijon mustard
  • 40 ritz crackers
  • 20 frilled toothpicks (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins

  • preheat broiler on high. set an oven rack about 5 to 6 inches from the heat source. line a large baking sheet with foil.
  • with two forks, break apart any large chunks of the packaged pulled lamb. place the lamb between several layers of paper towels and press, to get it as dry as possible. (this will help prevent the cracker from softening before serving.)
  • to assemble sandwiches: place 20 ritz crackers, flat side up, on the prepared baking sheet. top each with approximately 1 tablespoon pulled lamb. next, fold a 1/2 slice of ham into thirds and place on top of pulled lamb. then, top ham with the quarter-slices of baby swiss cheese.
  • place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. remove from broiler.
  • top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
  • optional: gently insert a fancy toothpick into the middle hole of the ritz cracker to help hold it together.
  • serve immediately.

Wednesday, April 13, 2016

Cooler

Ingredients

  • Servings: 1
  • 3 scoops vanilla ice cream
  • 1 1/2 cups milk
  • 1

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a blender combine ice cream, milk and . process until smooth.

Ii

Ingredients

  • Servings: 1
  • 1 fluid ounce southern comfort liqueur
  • 1 fluid ounce amaretto liqueur
  • 1 dash grenadine syrup
  • 4 fluid ounces orange juice

Recipe

    Preparation Time: 2 mins Ready Time: 2 mins

  • in a glass of ice, combine southern comfort, amaretto and grenadine. fill with orange juice and stir.

stoli o cosmo

Ingredients

  • Servings: 1
  • 3 fluid ounces
  • 1 tablespoon triple sec liqueur
  • 1 teaspoon fresh lime juice
  • 1 tablespoon cranberry juice

Recipe

    Preparation Time: 2 mins Ready Time: 2 mins

  • in a cocktail mixer full of ice, combine , triple sec, lime juice and cranberry juice. shake vigorously and strain into a cocktail glass. garnish with a twist of lime.

Tuesday, April 12, 2016

root paralyzer

Ingredients

  • Servings: 1
  • 1 fluid ounce coffee flavored liqueur
  • 1/2 fluid ounce root schnapps
  • 4 fluid ounces milk
  • 3 1/2 fluid ounces cola-flavored carbonated beverage
  • ice

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • fill a tall glass with ice. pour in coffee liqueur, root schnapps and milk. top with cola.

bee's knees ii

Ingredients

  • Servings: 10
  • 1 (46 fluid ounce) can pineapple juice
  • 1 (46 fluid ounce) can grapefruit juice
  • 1 (8 ounce) jar honey
  • 2 cups

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a blender combine pineapple juice, grapefruit juice, honey and . blend until frothy. pour into a pitcher and serve.

lusty lime virgin

Ingredients

  • Servings: 4
  • 1 (6 ounce) can frozen limeade concentrate
  • 1 cup diet cola flavored carbonated beverage
  • 1 cup orange juice
  • 1 cup water
  • 10 cubes ice

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • combine the limeade concentrate, carbonated beverage, orange juice, water and ice in the container of a blender. cover, and blend until slushy. if you want to add liquor, add it last, and just blend for a few seconds more.

Knock Your Socks Off !

Ingredients

  • Servings: 1
  • 1 (750 milliliter) bottle
  • 1/2 cup sour apple schnapps
  • 1/2 cup (optional)
  • 1 cup sliced fresh strawberries
  • 1 cup halved seedless grapes
  • 1 lime, sliced

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • stir together the , schnapps, , strawberries and grapes in a large serving pitcher. chill for at least one hour before serving.
  • garnish with lime slices.

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • line a baking sheet with a silicone baking mat.
  • beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • preheat oven to 285 degrees f (140 degrees c).
  • bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Sugar-free Cardamom-mango Smoothie

Ingredients

  • Servings: 4
  • 2 ripe mangoes, peeled, pitted, and diced
  • 1 cup fat-free plain yogurt
  • 8 cubes ice
  • 2/3 cup nonfat milk
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 cup granular sucrolose sweetener (such as splenda®), or to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place mango, yogurt, ice, and milk into a blender. sprinkle in cardamom and sweetener to taste. puree until smooth, frothy, and creamy.

Hot Cranberry Citrus Punch

Ingredients

  • Servings: 20
  • 2 quarts cranberry juice cocktail
  • 3 cups orange juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 pinch salt
  • 2 (3 inch) cinnamon sticks

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • in a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. stir to dissolve sugar. cook on high for 4 to 6 hours. turn heat to low and keep warm for serving.

Vegetarian Chickpea Sandwich Filling

Ingredients

  • Servings: 2
  • 1 (19 ounce) can garbanzo beans, drained and rinsed
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Eggnog Coffee Punch

Ingredients

  • Servings: 4
  • 1 1/2 cups coffee ice cream
  • 1 1/2 cups eggnog
  • 1 cup hot strongly brewed coffee
  • 4 tablespoons frozen whipped topping, thawed
  • 4 pinches ground nutmeg

Recipe

    Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins

  • scoop the ice cream into a pan over low heat. stir in the eggnog and coffee; and heat until warm, about 3 minutes. pour into four glass or ceramic mugs. top each with 1 tablespoon whipped topping and sprinkle with nutmeg. serve immediately.

Monday, April 11, 2016

adult party punch

Ingredients

  • Servings: 1
  • 2 quarts pineapple juice
  • 1 cup peach schnapps
  • 2 (11.5 ounce) cans peach nectar
  • 1 (750 milliliter) bottle vanilla flavored
  • 1 fresh peach, sliced

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • stir together pineapple juice, schnapps, peach nectar, and in a punch bowl. add peach slices to float on top.

Mint Citrus Water

Ingredients

  • Servings: 2
  • 2 quarts water
  • 1 lemon sliced, or as desired
  • 2 limes, sliced, or as desired
  • 1/2 cup mint leaves
  • 1/2 cup sliced cucumber, or as desired (optional)

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • pour water into a pitcher.
  • mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir.
  • refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.

Simple Breakfast Smoothie

Ingredients

  • Servings: 2
  • 1 cup yogurt
  • 1 orange, peeled and broken into sections
  • 1 banana, broken into chunks
  • 1/4 cup strawberries, or more to taste
  • 1/4 cup ice cubes, or as needed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground flax seeds (optional)

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend yogurt, orange, banana, strawberries, ice, vanilla extract, and flax seeds together in a blender until smooth.

Vanilla Milkshakes Without Ice Cream

Ingredients

  • Servings: 4
  • 12 ice cubes
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 dash vanilla extract, or to taste

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • blend ice, milk, sugar, and vanilla extract together in a blender until smooth.

budget jungle juice for a crowd

Ingredients

  • Servings: 6
  • 2 gallons orange-flavored drink
  • 2 (46 fluid ounce) cans fruit punch
  • 4 quarts pink lemonade
  • 4 quarts pineapple and orange juice blend
  • 4 (750 milliliter) bottles
  • 2 (750 milliliter) bottles white

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, , and in a large container.

fizzy lime press

Ingredients

  • Servings: 1
  • 1 1/2 fluid ounces lemon flavored
  • 4 fluid ounces club soda
  • 1/2 fluid ounce cola-flavored carbonated beverage
  • 2 slices lemon
  • 2 slices lime

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • fill a glass with ice; add , club soda, cola, lemon wedges, and lime wedges; stir.

Vegetarian Chickpea Sandwich Filling

Ingredients

  • Servings: 2
  • 1 (19 ounce) can garbanzo beans, drained and rinsed
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Sunday, April 10, 2016

orange-glazed asparagus

Ingredients

  • Servings: 8
  • 3 bunches medium-thick asparagus, tough ends snapped off
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup orange juice
  • zest of a large orange (optional)

Recipe

  • toss asparagus with salt. arrange in a large (12-inch) skillet with a lid. add oil and juice to skillet and cover. (the asparagus can be set up a few hours ahead.)
  • about 10 minutes before serving time, turn burner on high. when asparagus starts to steam, set timer for 4 minutes. cook until tender, checking at 4 minutes with the tip of a sharp knife.
  • transfer cooked asparagus to a serving dish. add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. pour over asparagus and serve.

Cocktail

Ingredients

  • Servings: 1
  • 2 leaves fresh mint
  • 1 tablespoon simple syrup
  • 2 cubes ice
  • 1 1/4 fluid ounces
  • 1 fluid ounce carbonated water
  • 1 sprig fresh mint

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • in a cocktail glass, muddle (crush) mint leaves with simple syrup. add ice and . top with carbonated water. garnish with a sprig of fresh mint.

Almond Sandwich Bread

Ingredients

  • Servings: 8
  • 2 cups almond flour
  • 4 eggs
  • 1/4 cup greek yogurt (such as fage®)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon olive oil, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • beat almond flour, eggs, greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
  • heat a skillet over medium heat; add just enough olive oil to cover the surface.
  • ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. repeat with remaining batter.

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • line a baking sheet with a silicone baking mat.
  • beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • preheat oven to 285 degrees f (140 degrees c).
  • bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Honey-mango Smoothie

Ingredients

  • Servings: 2
  • 1 mango - peeled, seeded and cubed
  • 1 tablespoon white sugar
  • 2 tablespoons honey
  • 1 cup nonfat milk
  • 1 teaspoon lemon juice
  • 1 cup ice cubes

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the mango, sugar, and honey in a blender pitcher; pour in the milk and lemon juice, and blend until smooth. divide the ice cubes between two serving glasses. pour the mango smoothie over ice to serve.

Pepperoni Bread

Ingredients

  • Servings: 1
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 1 egg, beaten
  • 4 ounces sliced pepperoni sausage
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 1/2 teaspoons italian seasoning

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 55 mins

  • preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
  • roll frozen bread dough out into a rectangle. brush dough with beaten egg. arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. sprinkle on the italian seasoning. roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
  • bake in preheated oven for 40 minutes, or until golden.

up and coming

Ingredients

  • Servings: 12
  • 1 quart heavy cream
  • 1 cup apple
  • 1 cup milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated nutmeg

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a half gallon container, mix together the heavy cream, apple , milk, sugar, vanilla and nutmeg with a whisk. serve immediately, or refrigerate overnight. whisk again before serving.

Saturday, April 9, 2016

Rhubarb Custard Pie Iv

Ingredients

  • Servings: 1
  • 1 (9 inch) pie shell
  • 2 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 4 teaspoons milk

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • spread rhubarb evenly across unbaked pastry shell.
  • in a medium bowl combine sugar, flour, and nutmeg. mix well, then add eggs and milk. beat until smooth and pour mixture over rhubarb layer.
  • cover edges of pie shell with aluminum foil to prevent overbrowning. bake in preheated oven for 50 minutes. remove foil from crust and bake an additional 10 minutes.

Odd Bagel Sandwiches

Ingredients

  • Servings: 1
  • 2 tablespoons peanut butter
  • 1 bagel, split and toasted
  • 4 slices sliced pepperoni

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • spread the peanut butter on the bagel while still warm. arrange the pepperoni on the peanut butter and sandwich between the 2 bagel halves.

..because Joe Drank Them!

Ingredients

  • Servings: 1
  • 1 cup ice cubes
  • 1 fluid ounce coffee flavored liqueur
  • 1 fluid ounce
  • 1 fluid ounce heavy cream

Recipe

    Preparation Time: 3 mins Ready Time: 3 mins

  • place the ice cubes in a glass, or one of similar size. pour the coffee, and cream over the ice. stir and serve. no garnishes here.

Simply Guacamole

Ingredients

  • Servings: 5
  • 5 avocados - peeled, pitted, and mashed
  • 2 tablespoons fresh lemon juice
  • 3/4 cup minced green onion
  • 1/2 cup minced fresh cilantro
  • salt and pepper, to taste

Recipe

    Preparation Time: 25 mins Ready Time: 25 mins

  • stir together the avocado and lemon juice in a serving bowl; add the green onion and cilantro; mix well. season with salt and pepper. serve immediately or store covered in refrigerator with avocado pits in the bowl to keep from browning.

cranberry slush

Ingredients

  • Servings: 24
  • 2 cups cherry liqueur
  • 1 (16 ounce) can frozen orange juice concentrate
  • 1 (16 ounce) can frozen lemonade concentrate
  • 2 quarts cranberry juice
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Recipe

    Preparation Time: 10 mins Ready Time: 8 hrs 10 mins

  • in a plastic container, mix together cherry , orange juice concentrate, lemonade concentrate, and cranberry juice. freeze overnight.
  • to serve, scoop desired amount of frozen mixture into a glass, and fill with lemon-lime soda.

Friday, April 8, 2016

eggnog i

Ingredients

  • Servings: 5
  • 2 egg yolks
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 cups milk
  • 2 tablespoons
  • 1/2 cup heavy whipping cream
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 20 mins Ready Time: 1 hr 20 mins

  • in the top of a double boiler, whisk together the egg yolks, sugar and salt. add milk and mix well.
  • stir frequently and cook over hot water until mixture thickens to coat a metal spoon.
  • mix in and chill.
  • beat whipping cream until stiff peaks form. fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg.

Mustard

Ingredients

  • Servings: 3
  • 3/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 cup dark , or as needed
  • 2 cloves garlic, minced
  • 1/2 cup apple vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 half pint canning jars with lids and rings

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • soak brown and yellow mustard seeds with dark in a large bowl set in the refrigerator for 24 hours. if the seeds soak up the too quickly, add more .
  • transfer the soaked mustard seeds to a food processor along with garlic, apple vinegar, brown sugar, salt, and black pepper. pulse until desired consistency is reached.
  • sterilize the jars and lids in boiling water for at least 5 minutes.
  • pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  • run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air .
  • wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
  • refrigerate the jars of mustard for 2 weeks before using.

tom and jerry

Ingredients

  • Servings: 24
  • 12 eggs
  • 1 1/4 cups confectioners' sugar
  • 20 fluid ounces
  • 24 cups milk
  • 1 pinch ground nutmeg

Recipe

  • separate the eggs. in a large bowl beat the egg whites until frothy. whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  • beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the until light and lemon colored. fold the egg whites into the egg yolks and refrigerate.
  • in a large stock pot heat the milk until hot but do not boil. reduce heat and keep milk hot.
  • to each mug add 2 tablespoons (or more to taste) and 1 large heaping tablespoon of egg mixture. stir and fill mug with hot milk. place another tablespoon of egg mixture on top and sprinkle with nutmeg.

Virgin Strawberry

Ingredients

  • Servings: 1
  • 3 1/2 ounces frozen strawberries
  • 1/8 cup ice
  • 1/2 fluid ounce sweet and sour mix
  • 1 dash grenadine syrup

Recipe

    Preparation Time: 2 mins Ready Time: 2 mins

  • place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. blend until smooth. add more ice or less depending on your taste.

michigan fizz

Ingredients

  • Servings: 1
  • 3 tablespoons frozen cherry juice concentrate
  • 1 cup soda

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • measure concentrated cherry juice into a tall glass. fill glass with and stir gently.

Kinderpunsch

Ingredients

  • Servings: 1
  • 1 cup water
  • 2/3 cup white sugar
  • 2 pinches ground cloves
  • 1 cinnamon stick
  • 3 cups apple juice
  • 1 lemon, sliced

Recipe

  • in a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
  • stir in juice and heat through. do not boil. take spices out and pour over lemon slices in serving bowl. serve warm.

Agua Fresca

Ingredients

  • Servings: 2
  • 1 1/2 cups water
  • 3 slices cantaloupe, peeled and seeded
  • 6 tablespoons white sugar
  • 1 cup ice cubes

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • place water, cantaloupe, and sugar in a blender; blend until smooth. divide ice into two glasses and pour cantaloupe mixture over ice.

Thursday, April 7, 2016

Blueberry Smoothies

Ingredients

  • Servings: 2
  • 1 1/4 cups ocean spray® blueberry juice cocktail, chilled
  • 3/4 cup ocean spray® fresh blueberries, cleaned and rinsed
  • 1 cup vanilla yogurt or vanilla frozen yogurt

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • combine blueberry juice cocktail and blueberries in a blender.
  • cover; blend on high speed until mixture is smooth.
  • add yogurt; blend until thoroughly combined.

uncle bo's hot sandwiches

Ingredients

  • Servings: 32
  • 20 slices bacon
  • 3 pounds chipped chopped ham, shredded
  • 2 onions, chopped
  • 1/2 cup barbecue sauce (such as heinz® original bbq sauce)
  • 1/2 cup bottled sweet chili sauce (such as heinz® premium chili sauce)
  • 1/2 cup sweet pickle relish (such as heinz® sweet relish)
  • 1/2 cup chopped sweet pickle slices (bread-and-butter type)
  • 32 slices cheddar cheese*
  • 32 hamburger buns, split

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. allow the bacon to cool, and chop.
  • cook and stir the onion in the bacon grease left in the skillet until onion is translucent, about 10 minutes. stir in the bacon, chipped ham, barbecue sauce, and chili sauce until the mixture is well combined. transfer the ham mixture to a large bowl, and stir in the pickle relish and chopped pickle.
  • place about 1/4 cup of ham mixture on a bun, and top with a slice of cheddar cheese. close the sandwiches, wrap each in foil, and bake in the preheated oven until hot and the cheese has melted, 15 to 20 minutes. serve hot.

Berry Good Smoothie

Ingredients

  • Servings: 3
  • 16 cubes ice
  • 1/2 cup water
  • 1/2 cup mixed berry fruit juice
  • 1/2 cup frozen red raspberries
  • 2 1/4 cups frozen mixed berries
  • 1/4 cup frozen blueberries

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • blend 16 ice cubes in a blender until crushed. pour in water and juice. blend. pour in frozen berries. blend until smooth. pour into chilled glasses.

fried wild turkey

Ingredients

  • Servings: 1
  • 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
  • 1 (1.5 fluid ounce) jigger
  • 1 (1.5 fluid ounce) jigger hazelnut liqueur

Recipe

    Preparation Time: 1 min Ready Time: 1 min

  • fill a tall glass with ice. fill to 3/4 with lemon-lime soda. pour in wild turkey whiskey and hazelnut liqueur.

toy soldiers

Ingredients

  • Servings: 24
  • 2 (46 fluid ounce) cans fruit punch
  • 1 pint
  • 1 pint
  • 8 cups ice

Recipe

    Preparation Time: 3 mins Ready Time: 3 mins

  • in a large punch bowl or a cooler, combine fruit punch, and . stir in the ice.

Tuesday, April 5, 2016

prime rib roast

Ingredients

  • Servings: 1
  • 3 teaspoons grated fresh ginger root
  • 1/3 cup orange marmalade
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon mustard powder
  • 1 cup
  • 1 (8 pound) prime rib roast
  • 1/4 cup olive oil
  • ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 4 hrs 15 mins

  • mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. stir in the . prick holes all over the roast with a 2 pronged fork. pour marinade over roast. cover, and refrigerate for at least 2 hours, basting at least twice.
  • preheat oven to 400 degrees f (200 degrees c).
  • place roast on a rack in a roasting pan. pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. pour olive oil over roast, and season with freshly ground black pepper. insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. cover roasting pan with aluminum foil, and seal edges tightly around pan.
  • cook roast for 1 hour in the preheated oven. after the first hour, remove the aluminum foil. baste, reduce heat to 325 degrees f (165 degrees c), and continue roasting for 1 more hour. the thermometer reading should be at least 140 degrees f (60 degrees c) for medium-rare, and 170 degrees f (76 degrees c) for well done. remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

prime rib roast

Ingredients

  • Servings: 1
  • 3 teaspoons grated fresh ginger root
  • 1/3 cup orange marmalade
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon mustard powder
  • 1 cup
  • 1 (8 pound) prime rib roast
  • 1/4 cup olive oil
  • ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 4 hrs 15 mins

  • mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. stir in the . prick holes all over the roast with a 2 pronged fork. pour marinade over roast. cover, and refrigerate for at least 2 hours, basting at least twice.
  • preheat oven to 400 degrees f (200 degrees c).
  • place roast on a rack in a roasting pan. pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. pour olive oil over roast, and season with freshly ground black pepper. insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. cover roasting pan with aluminum foil, and seal edges tightly around pan.
  • cook roast for 1 hour in the preheated oven. after the first hour, remove the aluminum foil. baste, reduce heat to 325 degrees f (165 degrees c), and continue roasting for 1 more hour. the thermometer reading should be at least 140 degrees f (60 degrees c) for medium-rare, and 170 degrees f (76 degrees c) for well done. remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Vegetarian Chickpea Sandwich Filling

Ingredients

  • Servings: 2
  • 1 (19 ounce) can garbanzo beans, drained and rinsed
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • line a baking sheet with a silicone baking mat.
  • beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • preheat oven to 285 degrees f (140 degrees c).
  • bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Asparagus With Cranberries And Pine Nuts

Ingredients

  • Servings: 4
  • 1 bunch asparagus
  • 3 tablespoons olive oil
  • 1/3 cup pine nuts
  • 1/3 cup dried cranberries
  • 1 pinch salt

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • break off or trim the woody ends from the asparagus and discard. set the spears aside.
  • heat the olive oil in a skillet over medium heat. stir in the pine nuts, cranberries, and salt. cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

pomosa

Ingredients

  • Servings: 1
  • 1/2 cup brut
  • 2 tablespoons bottled pomegranate juice
  • 1 teaspoon pomegranate seeds (optional)

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • pour into a flute, filling about 3/4 full. top with pomegranate juice. garnish with a few pomegranate seeds.

summer hummer

Ingredients

  • Servings: 1
  • 5 cubes ice
  • 2 fluid ounces lime
  • 2 fluid ounces prepared lemonade
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 1 lemon wedge

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the ice into a tall glass. pour in the , lemonade, and lemon-lime beverage. garnish with a lemon wedge to serve.

Brownies For Ice Cream Sandwiches

Ingredients

  • Servings: 24
  • 2 (1 ounce) squares semi-sweet chocolate
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 eggs
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 gallon vanilla ice cream

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
  • melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove double boiler from heat and cool chocolate to room temperature.
  • beat eggs into cooled chocolate using an electric mixer until smooth.
  • melt butter in a large saucepan over low heat; remove saucepan from heat. stir sugar, chocolate mixture, and vanilla extract into butter until smooth. beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan.
  • bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. allow brownies to cool in pan.
  • cut brownies into 24 squares. slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. wrap each ice cream sandwich with plastic wrap and freeze.

Croque-monsieur

Ingredients

  • Servings: 3
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayonnaise
  • 4 tablespoons butter or margarine, softened
  • 6 slices white bread
  • 6 slices swiss cheese
  • 12 slices thinly sliced deli ham
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup water
  • 1 tablespoon vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • use 2 tablespoons of the butter to spread over one side of each slice of bread. on three of the slices, spread a layer of dijon mustard over the butter, and top each with 4 slices of ham. on the other three, spread mayonnaise, and top each one with 2 slices of swiss cheese. press ham and cheese sides of sandwiches together.
  • in a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. set aside.
  • heat remaining butter and vegetable oil in a large skillet over medium heat. dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.

Monday, April 4, 2016

berry cream dream

Ingredients

  • Servings: 2
  • 1/4 cup raspberry
  • 1/4 cup raspberry schnapps
  • 1/2 cup frozen strawberry juice concentrate
  • 12 frozen strawberries
  • 12 ice cubes
  • 1/4 cup cold water
  • 1 tablespoon white sugar
  • 1/2 cup heavy cream

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place raspberry , raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. blend until smooth then add cream. blend until just incorporated. serve in tall glasses.

apricot almond galette

Ingredients

  • Servings: 1
  • 10 small fresh apricots, pitted and quartered
  • 1/3 cup white sugar
  • 1 cup almond meal
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 (9 inch) refrigerated pie crust (such as pillsbury®)
  • 1/3 cup apricot jam, melted

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat an oven to 350 degrees f (175 degrees c). roll out pie crust a baking sheet.
  • toss the quartered apricots with the white sugar in a bowl. mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. arrange the sugared apricots over the almond paste. fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. crimp the edge down with a fork as you go around the tart.
  • bake in the preheated oven until the crust is golden brown, about 40 minutes. brush the melted apricot jam over the hot galette. slice and serve.

Black Tea Lemonade

Ingredients

  • Servings: 8
  • 5 cups water
  • 1/2 cup white sugar
  • 3 orange pekoe tea bags
  • 1 (12 ounce) can frozen lemonade concentrate
  • 5 cups water

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 2 hrs 10 mins

  • bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. pour the tea mixture into the lemonade, discarding tea bags. stir and refrigerate until cold before serving.

creamy limoncello

Ingredients

  • Servings: 2
  • 8 lemons, zested
  • 3 cups
  • 2 quarts 2% reduced fat milk
  • 2 cups white sugar

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins

  • combine lemon zest and in an airtight container. cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
  • pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. remove from heat and allow milk mixture to cool to room temperature. slowly strain mixture into the milk using a sieve. discard the lemon zest. pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. serve cold.

polenta

Ingredients

  • Servings: 4
  • 3 cups water
  • 1 cup polenta

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • bring water to a boil. reduce to a simmer. pour in polenta steadily, stirring constantly. continue to stir until polenta is thickened. it should come away from sides of the pan, and be able to support a spoon. this can take anywhere from 20 to 50 minutes. pour polenta a wooden cutting board, let stand for a few minutes.

roy rogers

Ingredients

  • Servings: 1
  • 1 dash grenadine syrup
  • 1/2 cup ice cubes
  • 1/2 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
  • 1 maraschino cherry

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • pour a dash of grenadine syrup into a cocktail glass over ice, then pour in the cola. garnish with a maraschino cherry to serve.

Mocha Punch With Ice Cream

Ingredients

  • Servings: 20
  • 1 1/2 quarts water
  • 1/2 cup powdered chocolate drink mix
  • 1/2 cup white sugar
  • 1/4 cup instant coffee granules
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon chocolate ice cream
  • 1 cup frozen whipped topping, thawed
  • 1/4 cup shaved milk chocolate (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 4 hrs 15 mins

  • bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. cover and refrigerate for 4 hour or overnight.
  • pour chocolate mixture in a large punch bowl about 30 minutes before serving. scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. garnish with dollops of whipped topping and shaved milk chocolate.

Sunday, April 3, 2016

light delight sauza®-rita

Ingredients

  • Servings: 8
  • 10 ounces sauza® blanco tequila
  • 3 ounces dekuyper® triple sec
  • 7 ounces fresh lime juice
  • 7 ounces simple syrup

Recipe

  • pour sauza blanco tequila into pitcher with ice. add in 3 oz dekuyper triple sec and 7 oz fresh lime juice. lastly add 7 oz sugar free simple syrup, stir and serve over ice. makes 8 delicious drinks, perfect for any ladies night in.

Cherry Breeze

Ingredients

  • Servings: 1
  • ice
  • 1 1/2 fluid ounces cherry
  • 1 1/2 fluid ounces cranberry juice
  • 1 1/2 fluid ounces pineapple juice

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • fill a cocktail shaker with ice; pour the , cranberry juice, and pineapple juice over the ice; shake vigorously; strain into a chilled glass.

maille® dijon veal burgers

Ingredients

  • Servings: 4
  • 1 pound ground veal
  • 4 crusty bread rolls, split
  • 1/4 cup lightly packed chopped fresh basil
  • 1 egg
  • 2 tablespoons maille® old style mustard, divided
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper, quartered

Recipe

  • remove some bread from cut sides of top half of rolls, creating a pocket.
  • place in food processor or blender. pulse to form fine crumbs. reserve 1/4 cup crumbs for burgers.
  • combine ground veal, bread crumbs, basil, egg, 1 tbsp mustard and black pepper in large bowl, mixing thoroughly. shape into four 1/2-inch thick patties.
  • place patties and bell pepper on oiled grid over medium, ash-covered coals.
  • grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees f, turning occasionally. grill peppers 7 to 11 minutes until tender, turning occasionally. spread remaining 1 tbsp mustard on bottom half of rolls. place rolls, cut sides down on grid. grill until lightly toasted.
  • cut pepper quarters in half lengthwise; place on roll bottoms.
  • top with burgers. close sandwiches.

lauren's grapefruit margaritas

Ingredients

  • Servings: 4
  • 1 cup fresh grapefruit juice
  • 1 cup fresh lime juice
  • 1/2 cup triple sec
  • 1/2 cup tequila
  • 1 tablespoon agave syrup
  • 1 cup ice cubes
  • 1 tablespoon pomegranate seeds (optional)

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. strain the cocktail into 4 glasses; garnish each cocktail with a few pomegranate seeds.

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • line a baking sheet with a silicone baking mat.
  • beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • preheat oven to 285 degrees f (140 degrees c).
  • bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.