Recipe courtesy Brett Greenberg, New York, NY
This recipe will be served at Friday's as one of their new side dishes.
1/4 cup bread crumbs
1/4 cup grated Parmesan
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated
French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)
Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
21 March, 2008
Recipe courtesy Brett Greenberg, New York, NY
6 cups chicken stock
2 cubes chicken base
2 cups (8 ounces) Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges)
3 tablespoons Pomace Olive Oil
1/4 tsp lemon juice
1 tsp sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat)
1/2 onion -- minced and sauteed in bacon fat
2 cloves of garlic pressed and sauteed with onion
1 bay leaf
2 1/4 cups grated Gruyere cheese divided
Freshly ground black pepper
Bring 6 cups chicken stock and 1 1/1 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Pomace Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add panko and toss to coat. Sprinkle buttered panko and Reggiano Cheese over top of macaroni. Bake at 350: F. until panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving. Makes 4 servings.
12 March, 2008
1/2 Cup Butter Melted
2 Whole Egg
2 Item Egg Yolks
1 Cup Kefalotiri Grated
4 Cup Milk Hot
3 Pinch Nutmeg
1 Pinch Pepper
2 Pinch Salt
3/4 Cup White Flour
* Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute.
* Add the milk all at once, and stir until the sauce is smooth.
* salt, pepper and nutmeg to taste.
* Remove from heat and stir in the cheese, eggs and egg yolks.
1 Bunch Dill Diced
2 Whole Egg
1 lb Feta Cheese
1 lb Fyllo Pastry
2/3 lb Green Onions Sliced
1 Whole Leeks Finely chopped
1 1/2 Cup Olive Oil
1 Pinch Pepper To taste
1 Pinch Salt To taste
2 lb Spinach
* Clean and boil the spinach lightly.
* Strain it well and chop it.
* Brown the green onions and the leek lightly in a pot using half the olive oil .
* Remove from the heat and add the dill, the eggs, the spinach and salt & pepper.
* Oil a pan and spread half the sheets of fyllo sheets.
* Spread the spinach mix on top and sprinkle with Feta cheese and cover with the other sheets.
* Oil the top and bake in medium oven for about 1 hr.
11 March, 2008
1 Batch Beshamel Sauce
1 A Little Corn Oil For frying
3 Large Eggplant
2 lb Ground Beef
1/2 Cup Olive Oil
1 Medium Onion Diced
1 Bunch Parsley Diced
1-2 Pinch Pepper To taste
2 lb Potatoes
2-3 Pinch Salt To taste
2 Medium Tomatoes
1/2 Cup White Wine
* Prepare the “beshamel” sauce.
* Wrap the eggplants in aluminum foil and bake until they are soft.
* Slice them in thick slices.
* Peel the potatoes, slice them and fry them lightly.
* Brown the onion and the ground meat together in the olive oil.
* Grate the tomatoes and add them in along with the parsley and the salt & pepper.
* Simmer for 15 minutes.
* Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
* Cover with the beshamel.
* Bake in a medium oven for 30-40 minutes.
1 Pinch Dill diced/ to taste
4 Clove Garlic pressed
2 Tablespoon Olive Oil
1 Pinch Pepper to taste
1 Pinch Salt to taste
1 Teaspoon Vinegar
2 Cup Yogurt Pressed with cheese cloth
* grate the cucumber.
* strain tightly using a cloth until very dry.
* mix in all other ingredients.
A fillet end of leg is perfect for this recipe.
1½ lb (700 g) lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
4 tablespoons fresh lemon juice
finely grated zest 1 lemon
1 heaped tablespoon bruised and finely chopped rosemary
1 large yellow pepper
1 medium red onion
4 bay leaves, halved
1 fat clove garlic, crushed
8 tablespoons olive oil
8 chestnut mushrooms
8 cherry tomatoes
salt and freshly milled black pepper
1 small lemon, cut into wedges
You will also need 4 wooden skewers, soaked in water for about 20 minutes.
First, using a sharp knife, take the meat from the bone – which is very easy – and cut it into bite-sized pieces. Then halve and deseed the pepper, cut each half into 4, and then halve these again so that you finish up with 16 pieces.
Now place everything except the tomatoes into a shallow container or bowl, toss the meat and vegetables well in the marinade, then leave for 24-48 hours, turning everything a couple of times during that period. When you're ready to cook the kebabs, either light up your barbecue or pre-heat your grill; either way you're going to need a good 20 minutes' pre-heating time (and remember to soak the skewers at the same time).
Now assemble the kebabs by sliding a mushroom on to a skewer, followed by a tomato and half a bay leaf, then alternately some meat, pepper and onion, finishing off with another half bay leaf, then a tomato and mushroom. Make sure you pack them all together as tightly as possible, then grill the kebabs about 4 inches (10 cm) from the source of the heat for about 20 minutes, turning them over and basting them with the marinade juices from time to time.
1 European cucumber
2/3 cup (1-1/2 dl) vinegar, white
2/3 cup (1-1/2 dl) water
3-1/2 T. sugar
1/4 tsp. salt
Dash of white pepper
English or European cucumbers are quite expensive, but there is no comparison in taste. Slice them thin for salads; a Norwegian cheese knife works well. This salad tastes good with either baked or fried foods.
Thinly slice a European cucumber. Mix dressing well and pour over cucumber slices in serving bowl. Make salad ready early enough to let dressing penetrate without making cucumbers soft (about one-half hour). Sprinkle with fine chopped fresh parsley.
If you've never made a Christmas cake before, this one is dead easy, and you won't be disappointed. I now prefer the much thinner layer of marzipan and icing, and the flavour of the Irish whiskey in the icing, as well as the cake, is brilliant. The instructions here are for four small cakes or one large cake. If you want to keep the cake for any length of time, let the marzipan dry out (covered with a clean tea cloth) for a week before icing.
Makes four 4 inch (10 cm) square cakes or an 8 inch (20 cm) square cake.
I brought bake one of these cakes with me from Ireland and I will never forget how divine it was. I recommend using a good quality whiskey otherwise it will taste quite crappy no matter how drunk the fruits are.
For the pre-soaking:
10 fl oz (275 ml) Irish whiskey
1½ teaspoons Angostura bitters
4 oz (110 g) stoned no-soak prunes
2 oz (50 g) glacé cherries
2 oz (50 g) unblanched almonds
4 oz (110 g) mixed candied peel
1 lb (450 g) raisins
8 oz (225 g) currants
½ rounded teaspoon ground cinnamon
½ level teaspoon freshly grated nutmeg
½ level teaspoon ground cloves
1½ teaspoons vanilla extract
1 level tablespoon molasses sugar
grated zest 1 orange
grated zest 1 lemon
½ level teaspoon salt
For the cake:
1 tablespoon Irish whiskey
9 oz (250 g) self-raising flour, sifted
9 oz (250 g) demerara sugar
9 oz (250 g) unsalted butter, softened
5 large eggs at room temperature
1 heaped tablespoon apricot jam
For the icing:
2½ tablespoons Irish whiskey
1lb 2 oz (500 g) marzipan (in a block)
1 lb 4 oz (570 g) unrefined golden icing sugar, plus a little extra for rolling
1 large egg white
1 dessertspoon molasses syrup or black treacle
You will also need an 8 inch (20 cm) square cake tin, greased, the base and sides lined with a double thickness of silicone paper (parchment) to sit 4 inches (10 cm) deep, plus four lengths of ribbon 4 ft (1.2 m) long, 1½ inches (4 cm) wide for four cakes, or one length 6½ ft (2 m) long, 1½ inches (4 cm) wide, for one large cake.
One week before you intend to bake the cake, measure out the whiskey, bitters and 3 tablespoons of water into a large saucepan, then roughly chop the prunes, cherries and almonds and finely dice the mixed candied peel. Add these, along with the rest of the pre-soaking ingredients, to the pan, ticking them as you go to make sure nothing gets left out. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently, without a lid, for 15 minutes. After that, allow everything to cool completely, then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days, giving it a little shake from time to time.
When you're ready to bake the cake, pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about cooking at gas mark 1, click here)
All you need to do is measure out the flour, sugar and butter into a very large bowl, then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended. Now gradually fold in the fruit mixture until it is evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Bake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of greaseproof paper and continue to bake it for a further 30 minutes or until the centre feels springy when lightly touched.
Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. When it's completely cold, wrap it in a double layer of greaseproof paper, then foil, and store it in an airtight container.
When you are ready to finish the cake, if you are making the four small cakes take a sharp knife and cut the cake into quarters so you end up with four 4 inch (10 cm) square cakes. Then melt the jam with the whiskey in a small saucepan and stir it a few times until all the lumps have dissolved. Now, using a brush, coat the surface of each cake quite generously with it. Take the marzipan and cut off a quarter of the block, then, on a surface lightly dusted with icing sugar, roll the piece into an 8 inch (20 cm) square. Now, with a sharp knife, cut the square into quarters so you end up with four 4 inch (10 cm) square pieces. Gently take each square and place one on top of each cake, lightly pressing the marzipan down. Next, cut the remaining piece of marzipan in half and roll each half into a strip measuring 6 x 16 inches (15 x 40 cm), then cut each strip in half lengthways so you are left with four strips: one for the sides of each cake. Press each strip lightly around the edges of each cake and pinch to seal at the join with the top piece of marzipan.
To make the 8 inch (20 cm) cake, just leave the cake whole. Melt the jam and whiskey as above and use a brush to coat the surface of the cake. Take the marzipan and cut off a quarter of the block, then roll this piece out to an 8 inch (20 cm) square and place this on the top of the cake. Cut the remaining piece of marzipan in half and roll each half into a strip measuring 3 x 16 inches (7.5 x 40 cm), then use these strips to cover the sides of the cake.
For the icing, sieve the icing sugar, then place the egg white and molasses (or black treacle) in a large bowl and, using an electric hand whisk, whisk together thoroughly. Now, with the whisk running, add a tablespoon of icing sugar at a time and keep adding it until the mixture thickens. As it begins to crumble, add a tablespoon of the Irish whiskey to combine the mixture, then carry on adding more icing sugar until it becomes thick. Add another tablespoon of whiskey, then the rest of the icing sugar and whiskey, and keep whisking until everything is blended together.
If you are making the 4 smaller cakes divide the icing into four. Using a palette knife smooth icing over the top and down the sides of your cake or cakes, dipping the knife into a small saucepan of simmering water to make it easier to spread. To finish, dip the knife in the simmering water once more and make swirls with the knife over the surface, then leave the iced cake or cakes to dry overnight. Wrap each cake in greaseproof paper, then in foil, and keep in an airtight container.
When you're ready to finish the cakes, carefully place a length of ribbon around each one, tying the ends in a bow.
Prep Time: 15 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes
Yields: 20 servings
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 cup dried black currants soaked for 15 minutes in hot water, drained and sat out to drain-off excessive moisture (my addition for an authentic soda bread)
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in currants, 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
These are not the common butter cookies you are so used to seeing. This is an old German recipe given to me by my Aunt. I have been making these since I was married 31 years ago. They are rolled very thin, almost like a wafer than a cookie. The 6 egg yolks give it the richness that other butter cookies lack. I always look through websites and cookbooks to see if anyone else has a butter cookie recipe like this - I have not found one yet. I only updated the method to use a food processor instead of creaming the butter by hand. These are truly delicious and special.
1¼ hours | 15 min prep | SERVES 6 , 7 dozen
2 3/4 cups flour, sifted
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 lb unsalted butter (cold)
6 egg yolks (Large Eggs)
1 1/2 teaspoons pure vanilla extract
red sugar crystals
green sugar crystals
1. Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
2. Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
This recipe is for anyone who loves to pick the topping off the crisp.
* 7 Granny Smith apples, peeled and sliced to 1/4 inch thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1 stick unsalted butter, cut into 1/4-inch squares
* 1/2 cup Applejack, Calvados, Apple Cider or Apple Juice
* 1 cup flour
* 2 cups quick oats
* 2 cups brown sugar
* 2 sticks cold butter, cut into pieces
* 2 cups pecans, chopped
* 1/2 teaspoon salt
* 2 teaspoons cinnamon
Place apple slices, apple butter, apple juice (or liquid of choice) and half of the butter pats in a bowl and mix together thoroughly.
Place in a 9-by-13-inch baking pan. Cover apple mixture with remainder of butter.
Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
Add butter, then pulse in 3- to 4-second intervals until mixture resembles coarse crumbs.
When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350-degree oven for 45 minutes. Serves 8.
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 10 oz. package vanilla milk chips, or 1 2/3 cups coarsely chopped white chocolate
1 1/2 cups dried tart cherries
1 cup lightly salted cashews
Preheat oven to 375 degrees F.
In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed.
Combine flour and baking soda; gradually add flour mixture to butter mixture.
Stir in vanilla milk chips, dried cherries and cashews. 5. Drop by rounded
tablespoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degree F. oven 12 to 15 minutes, or until golden brown.
Let cool on wire racks; store in a tightly covered container.
1/4 cup canola oil
1 cup almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup whole wheat pastry flour, (Sifted before measuring)
1/4 teaspoon salt
Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.
1 c. brown sugar
1 - 1 1/2 c. peanut butter (crunchy or smooth your preference)
1 c. sugar
2 c. flour
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1/2 to 3/4 c. peanuts, chopped to resemble bread crumbs (optional)
1 tbsp. cinnamon
1 banana (makes cookies moist and richer)
Add flour 1/2 cup at a time, until ingredients are completely mixed together. Mix for about 5 to 10 minutes. Make sure that it is mixed thoroughly. Add the ground peanuts and stir gently until just incorporated.
Roll dough into 1 inch balls and place on a cookie sheet. Make criss-crosses on each ball with a fork dipped in sugar, making sure not to flatten the ball all the way.
Bake at 350 degrees for 10 minutes or until golden brown. Do not over bake.
**For those allergic to nuts you can substitute Sunbutter with the following changes**
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 c. SunButter
They will look undercooked, don't overcook them. 10-12 minutes should do it for the sunbutter version.
4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs 16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12-ounce container whipped topping
Preheat oven to 350 degrees F.
For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.
Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.
10 March, 2008
* 2 cl Licor 43 (Cuerenta y Tres)
* 2 cl Apfelkorn (german - Apple Schnapps/Liquor)
* 2 cl Milk
Shake well and use it as a shot
Add 1 tsp of Goldschlager to make it spicey.
1 1/2 oz Malibu® coconut rum
1/2 oz creme de bananas
1/8 oz grenadine syrup
1/2 oz Midori® melon liqueur
Add rum, creme de banana and grenadine to a collins glass. Almost fill with pineapple juice, and mix. Float midori on top, and serve.
* 1-2 tsp Goldschlager
* 2 oz Bailey's irish cream
* 2 oz Coffee liqueur - Kahlua
Fill highball glass with ice. Place a tsp. (float) of Goldschlager in glass. Fill rest of glass with Irish Creme and Coffee Liqueur. Shake. Pour into shot glasses.
add more Goldschlager if you like more of a bite.
* 1 oz Apple Pucker
* 1 oz Butterscotch schnapps
Mix the ingredients with ice in a shaker and pour in shooter.
* 1/3 oz Goldschlager
* 1/3 oz Butterscotch schnapps
* 1/3 oz Bailey's irish cream
Mix the ingredients with ice in a shaker and pour in glass.
* 1/2 oz crème de cacao
* 1/2 oz peppermint schnapps
* 1 oz cream
1. Pour the ingredients into a mixing glass filled with ice.
2. Stir well.
3. Strain into a shot glass.
* 1 oz peppermint schnapps
* 1 oz dark crème de cacao
* 2 oz cream
1. Pour the peppermint schnapps, crème de cacao and cream in an ice-filled old-fashioned glass.
2. Shake by placing a mixing tin over the glass and giving it one or two good shakes.
* 1/2 oz amaretto
* 1/2 oz coffee liqueur
1. Pour the coffee liqueur in the bottom of a shot glass.
2. Top with the amaretto.
* 1 jigger Goldschlager (or Hotdam)
* 1 jigger Butterscotch schnapps
* 1 jigger Bailey's irish cream
With ice, shake/stir and serve in shot glasses.
04 March, 2008
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum
In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
2/3 cup Bisquick
2/3 cup flaked coconut
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 cup sweetened condensed milk
2 tablespoons Dijon-style mustard
4 boneless chicken breasts, skinned
1/4 cup melted butter
Mix Bisquick, coconut, paprika, and salt; set side.
Mix milk and mustard.
Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan - 13 x 9 x 2 inches; drizzle with butter. Bake until done, 35 to 40 minutes.