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(Makes: 1 Pitcher)
8 limes, cut in 8 wedges each and halved
1 cup sugar
1 bottle cachaca (sugarcane brandy)
Ice cubes
Place the lime wedges and sugar in the bottom of a pitcher.
Using a muddler or the handle of a wooden spoon,
crush and mash the limes to release the oils and juice from the rind.
When you have some nice juice in there and the sugar begins to dissolve,
add the liquor and stir to combine.
(Makes: 1 Serving)
Ingredients:
3/4 oz. gin
3/4 oz. vodka
3/4 oz. triple sec
3/4 oz. white rum
3/4 oz. tequila
3/4 oz. sweet & sour mix
2 oz. orange juice
lemon wheel or wedge
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Per Serving
2. Cooking Directions
Yield: 4 servings
A batch of this good-for-you refresher turns a lazy summer afternoon into a party, with appeal for thirsty kids of all ages.
Make Ahead Tip
Prepare through Step 1, cover and refrigerate for up to 2 days. Add ginger ale just before serving.
Equal amounts of cocoa, CrËme de Menthe and Whisky
espresso or hot, strong coffee
warm milk
Stir the cocoa with the mint liqueur and the whisky. Put a spoon in the glass and add espresso and warm milk.
If you're a real sweet tooth, add more sugar.
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Preparation Time: 30 minutes or less Cooking Time: 30 minutes - 1 hour Serves: 4
Category: Dinner Sub-Category: Pizza Cuisine: Italian
Ingredients:
Pie Dish
6 ounces of uncooked spaghetti
1 egg
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 can of frenches fried onions
8 ounces sliced mushrooms
1 jar spaghetti sauce(I'm not a big sauce person so i only use 1/2 a jar )
1 cup shredded mozzarella cheese
and a bunch of pepperonis
Step 1:
Preparation Time: 30 minutes or less Cooking Time: 30 minutes - 1 hour Serves: 2
Category: Dinner Sub-Category: Pasta Cuisine: American
Ingredients:
As you'll probably find out by the end of this thread, I'm no cooking genius. However, when I come home from work and want something tasty and easy to make, Chili Pasta does the job.
egg noodles
ground meat (I used turkey, but you can use beef)
taco seasoning
refried beans
sour cream (optional)
tin foil (optional)
Step 1:
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Per Serving
2. Cooking Directions
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Per Serving
2. Cooking Directions
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Per Serving
2. Cooking Directions
Yield: 8 servings
Sweet and spicy barbecued spareribs with a touch of rum.
Note
You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.
It was my first all nighter. I lit a full load of lump (well above the fire ring) about 10 PM and set my NuTemp to let me know if it fell below 220°.
It woke me about 3 AM and I opened up the vents just a hair (I had them both at minimum hairline setting) and went back to bed. Around 5 AM the wind woke me up and I checked the temp. It was 289° so I got up and closed em down again. Then the wind really started to blow as a "norther" blasted in and we had gusts up to 50 mph and the outside temp dropped 30° (to 30°F). It's getting cold down in Texas!
The egg held a steady 229° till about 11 AM when the temp began to drop. I pulled the butt as the coal were just about used up. Had the fire held up I would have gone longer. As it was I got about 13 hours out of one fuel load under less that favorable conditions.
This was what greeted me as I got up around 9:30 am the next morning. Internal temp was about 190°. I let it ride for another hour or so.
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I got this recipe from Terry Jordan. I omit the peas. The quality of the artichokes you get makes all of the difference in this recipe.
Dressing 1 1/3 cups vegetable oil
1/2 cup white vinegar
1/4 cup fresh grated parmesan cheese
1 tbsp sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic
I accidentally put the celery seed in this picture, but what you want to use is celery salt, not seed.
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Per Serving
2. Cooking Directions
Yield: 6 servings
Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.
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Preparation Time: 30 minutes or less Cooking Time: 1 - 2 hours Serves: 4
Category: Dinner Sub-Category: Beef Cuisine: American
Ingredients:
Old Fashioned Meatloaf
Meatloaf is a pretty basic, southern food. It's not healthy but it tastes very, very good.
There's about a million ways to make meatloaf but I personally enjoy it made very simply.
The following are the ingredients, but this was to feed quite a few people. You can easily cut this in half and feed two and still have leftovers for sandwiches. Cold meatloaf sandwiches are delicious, trust me.
Anyway, you'll need:
Two pounds of lean ground beef
Two cups of bread crumbs. I prefer the Progresso Italian kind since it adds flavor.
Worcestershire sauce.
3 Eggs.
A can of tomato sauce (around 15 ounces or so).
Ketchup.
Just a heads up - Substituting salsa for the tomato sauce is very good if you want a little extra kick to your meatloaf. Adding chopped onions to the overall mixture is also very nice.
Step 1:
Mix the eggs up in a small bowl or a food processor.
Combine the ground beef, four or five shots of worcestershire sauce, the eggs, the tomato sauce, and the bread crumbs in a large bowl. Keep the ketchup to the side for now. Mix it all up with your hands until it becomes somewhat thick. Once it's thick you can form the 'loaves' on a baking sheet. When you have the loaves formed add a layer of ketchup to the top as if it were icing. Add pepper or garlic powder if you want to. Since I had two pounds of ground beef I made two loaves as shown in this picture:
Now put it in the oven for one hour at 375F. Ovens are obviously all different but meatloaf is hard to mess up. If you're unsure of whether or not it is done you can insert a fork in it. If the fork comes out clean it's probably done. You should also notice, when it's nearing completion, that the edges will be browning.
Since you have an hour to kill you can go ahead and start working on mashed potatoes, corn, etc.Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Beef » African
Ingredients:
Last night I made our very favorite dish: Zilzil Alecha (or: Ethiopian Beef).
3 medium green bell peppers
4 teaspoons serrano chiles, finely chopped
1 tablespoon garlic, minced
1 1/2 tablespoons fresh ginger, finely chopped
1/2 tablespoon turmeric
1/2 teaspoon ground cardamom
2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 cup dry red or white wine
1/2 cup butter or niter kebbeh
2 pounds sirloin steak, boneless
2 cups onion, finely chopped
Basically you'll need good beef, butter, onions, green peppers & hot peppers, and some spices. I like to use sirloin beef from Aldi (which seems to be much thicker and more tender than your average grocery store thin steak - don't laugh!). Dice the onions & green peppers, and assemble the spices.
Step 1:
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Per Serving
2. Cooking Directions
Yield: 4 servings
This easy step-by-step recipe yields a creamy hollandaise sauce with a proper lemony zing. Put the sauce to good use over scrumptious layers of toasted English muffins, Canadian bacon and poached eggs for a classic brunch favorite.
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Per Serving
2. Cooking Directions
Yield: 6 servings
This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.
Note
With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.
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Per Serving
2. Cooking Directions
Yield: 4 servings
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Per Serving
2. Cooking Directions
Yield: 6 servings
Substitute chicken leg quarters for the split breasts, if you like; cook the legs an additional 10 to 15 minutes.
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| 1 1/2 | cups ketchup |
| 1/4 | cup cider vinegar |
| 2 | tablespoons Worcestershire sauce |
| 2 | tablespoons Dijon mustard |
| 1/4 | cup brown sugar |
| 2 | cloves garlic, finely chopped |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon chili powder |
| | Dash of hot sauce, or to taste |
| | Salt and pepper, to taste |
| 6 | bone-in split chicken breasts (about 6 pounds ) |
| 6 | soft hamburger buns |
1. Light the grill.
2. In an old skillet (it will go directly onto the grill rack), combine the ketchup, vinegar, Worcestershire, mustard, brown sugar, garlic, vegetable oil, chili powder, hot sauce, salt, and pepper. Stir well.
3. Season the chicken generously with salt and pepper.
4. Grill the chicken over medium-high heat for about 15 minutes on a side , or until a meat thermometer registers 165 degrees. Set it aside to cool slightly.
5. Meanwhile, set the skillet of sauce on a warm section of the grill (if using a gas grill, turn off the grill first). Let the sauce cook, stirring occasionally, for 5 minutes, or until it is hot and bubbling.
6. When the chicken is cool enough to handle, discard the skin and bones. Using two forks, shred the chicken. Add the chicken to the ketchup sauce and stir well. Serve on the buns. Keri FisherPrep Time: 30 minutes or less | Cook Time: 3 hours | Serves: 4
Dessert » Pudding » American
Ingredients:
How to make Coffee Ice Cream:
I almost didn't make it because I thought the ten egg yolks was crazy and going to taste like an egg custard/flan. Instead it's just super thick and delicious. This makes a lot considering how rich it is.
Ingredients:
2 1/3 cups heavy cream
2 1/3 cups whole milk
1/2 cup coarsely ground coffee beans
3/4 cup plus 2 TB granulated sugar
10 large egg yolks
Step 1:
Prep Time: 30 minutes or less | Cook Time: 3 hours | Serves: 8
Dessert » Ice Cream » American
Ingredients:
Pumpkin Ice Cream Pie with Vanilla Whipped Cream and a Maple Syrup Drizzle
- 2 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 12 oz pumpkin pie filling
- 1 Graham cracker crust
- 1 additional cup heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- maple syrup
Combine cream, milk and sugar, whisk until combined.
Add pumpkin pie filling to the cream mixture.
Add to ice cream maker, churn 20-25 minutes.
Step 1:
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Per Serving
2. Cooking Directions
Yield: 12 servings
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.
Tip
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Make Ahead Tip
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
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Preparation Time: 30 minutes or less Cooking Time: 30 minutes or less Serves: 2
Ingredients:
You can use pretty much whatever you want, however vegetables and meats need to be cooked before being added to the omlete. I had some bell peppers, mushrooms, and onions leftover that I wanted to use up.
3 eggs
4 Tbsp of milk
Tbsp of butter
a little bit of salt
pepper
oregano
basil
sugar
Cheddar Dill sauce (optional)
1/4 cup of milk
1/2 bag of chedder cheese
2 Tbsp of butter
1/4 cup of dill
1/4 cup of parmesean cheese
squeeze of lemon juice
Preparation Time: 30 minutes or less Cooking Time: 30 minutes or less Serves: 6
Ingredients:
3 small Potatoes
Flour
and an Egg.
You may also add onions (I did not add them in this recipe)
You'll want oil to fry them in, so grab your favorite. I'm using the cheap veggie oil. My mom likes to use olive oil because it's healthier, but I don't like the lower smoke point.
Step 1:
Preparation Time: 30 minutes or less Cooking Time: 30 minutes or less Serves: 6
Ingredients:
3 small Potatoes
Flour
and an Egg.
You may also add onions (I did not add them in this recipe)
You'll want oil to fry them in, so grab your favorite. I'm using the cheap veggie oil. My mom likes to use olive oil because it's healthier, but I don't like the lower smoke point.
Step 1:
I'll be using three small potatoes, which should yield about 6 medium-sized pancakes. Since I've had them for a while, I'm going to peel them. You don't have to. It's up to you.
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1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 Tbsp tequila
1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
2 Cut the flesh from the mangoes .
3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
Makes almost 1 quart.
This is a relatively easy but expensive hors d'oeuvre if you use filet mignon. My reason for using it is the thick cut which allows for wide slices. You could conceivably use flank steak (great flavor, not as tender) or *gasp* roast beef, but that just seems wrong to me.
1-1.5 lbs. compact and thick filet mignon (2 or 3 pieces)
7-8 stalks green onions, sliced thin on diagonal
hoisin sauce
toothpicks
Start with a fat, thick, filet mignon. The one on the right is a decent size, the one on the left won't really yield enough slices.
You can do this with shrimp, asparagus, melon... The key to serving good food is to start with fresh ingredients. I have had mixed results with those flash frozen shrimp. I actually goto the trouble of buying raw shrimp in the shell. I shell and devein the shrimp and then boil them just long enough so they are tender and crispy.
36 medium shrimp, raw and in shell (heads removed, unless you want to do it yourself)
6 oz thinly sliced prosciutto
toothpics
A standard dip for vegetables or a nice spread for tea sandwiches. I usually omit the green onions which are part of the recipe on the back of the Knorr's soup mix box.
1 pkg frozen chopped spinach, drained
1 pkg Knorr's vegetable soup mix (note: NOT Spring Vegetable Soup Mix)
1 small can water chestnuts
16 oz. sour cream
8 oz. mayonnaise
I made up this recipe for guacamole based on numerous recipes I had tried in the past. It's always a hit at parties.
4 avocados, ripe
1 tomato, ripe
1 jalapeno
1/8 sweet onion
1 clove garlic
1 lemon, juice of
salt to taste
Avocados should be soft to the touch, but not overly ripe. I usually buy an extra avocado in the even that one is rotten or brown inside.
I made up this recipe for guacamole based on numerous recipes I had tried in the past. It's always a hit at parties.
4 avocados, ripe
1 tomato, ripe
1 jalapeno
1/8 sweet onion
1 clove garlic
1 lemon, juice of
salt to taste
Avocados should be soft to the touch, but not overly ripe. I usually buy an extra avocado in the even that one is rotten or brown inside.
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This is a relatively easy but expensive hors d'oeuvre if you use filet mignon. My reason for using it is the thick cut which allows for wide slices. You could conceivably use flank steak (great flavor, not as tender) or *gasp* roast beef, but that just seems wrong to me.
1-1.5 lbs. compact and thick filet mignon (2 or 3 pieces)
7-8 stalks green onions, sliced thin on diagonal
hoisin sauce
toothpicks
Start with a fat, thick, filet mignon. The one on the right is a decent size, the one on the left won't really yield enough slices.
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This is a terrific appetizer to serve hot with slices of fresh french baguette. You can also make it with spinach, but I prefer it without.
2 cans (12 oz. each) artichoke hearts in water, drained
1 cup mayonnaise (full fat)
2 tbsp lemon juice
2 cloves garlic, crushed
1 cup parmesan cheese, grated
bread crumbs
The flavor of the dip is vastly improved when you use fresh lemon juice and freshly grated parmesan cheese.
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Per Serving
2. Cooking Directions
Yield: 6 servings
'Eggnog Pancakes with Cranberry Sauce are economical, quick and delicious,' assures field editor Iola Egle of McCook, Nebraska. 'We love the subtle eggnog flavor and tangy cranberry topping,' she says.
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Per Serving
2. Cooking Directions
Yield: 3 servings
With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.
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Per Serving
2. Cooking Directions
Yield: 4 servings
Make Ahead
The lobster meat can be refrigerated overnight.
Wine
A Chardonnay-rich sparkling wine with brisk acidity will echo the sweetness of the lobster and balance the salty soy and peppery watercress flavors. The 1994 Domaine Carneros Le Reve and the 1997 Iron Horse Vineyard Blanc de Blancs fit the bill.
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I recently tried out this chickpea potato curry recipe from my friend Ann's new cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. Curry recipes can be a bit problematic over here, as the spices don't always agree with my father. Say the word "curry" and he takes two steps back. But mom and dad both agreed with me that this curry was wonderful - a great blend of flavors, and true to the theme of Ann's book, very easy to make.
1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid.
2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.
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Per Serving
2. Cooking Directions
Yield: 12 servings
This hearty soup is a great 'warm you upper' for a cold winter night! Served with fresh grated Romano cheese and oven warm Italian bread, it's a hit any night of the week. Mangia!
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