The World's Five Best Burger Recipes. Really.
By: Daniel Z. Kane
Everybody loves burgers cooked in the backyard. But, you can't eat the same old burgers all the time, so here are the 5 best burger recipes I could find. I have cooked and enjoyed them all. See how they sound to you.
Grilled Inside-Out Southwestern Cheeseburgers- Serves 4
Betty Crocker comes through more than Michael Jordan did. This recipe comes from bettycrocker.com, her website.
Here's what you will need:
one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
To prepare:
Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. Place patties on grill over medium heat. Cover grill; cook 14-16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve burgers on rolls with taco sauce.
Zesty Burgers- For 4
I found this great recipe at http://southernfood.about.com.
You will need:
1 to 1 1/4 pounds lean ground beef 1/4 cup onion, chopped 2 tablespoons green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon prepared horseradish 1 teaspoon salt 2 teaspoons prepared mustard 1 dash pepper toppings 4 split toasted buns
Preparation:
Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.
Texas Stuffed Grilled Burgers- Serves 5 People
I found this mouth watering recipe at allrecipes.com.
Get together:
5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese
Preparation directions:
Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.
Marinated Hamburgers
This unique recipe comes from razzledazzlerecipes.com.
The ingredients you'll need:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar
To prepare:
Combine the ingredients.
Take 1 1/2 lbs hamburger and shape into patties.
Place the patties in a covered container and pour marinade mixture on them. Cover and refrigerate for at least 12 hours.
Remove from marinade and sear over high heat to seal in the juices.
Mushroom Stuffed Burgers- serves 6 people
Another tip of the hat to razzledazzlerecipes.com for this recipe. I've added them to my favorites list.
You will need:
a pound and a half of hamburger a quarter cup of finely diced onion two eggs, beaten lightly three quarters of a cup of soft bread crumbs a quarter cup of ketchup one half teaspoon of salt an eighth of a teaspoon of pepper two tablespoons butter one half pound of sliced mushrooms six Swiss cheese slices
Prepare as follows:
Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.
Grill or broil the patties to your preference. Top them with cheese. Serve on toasted buns.
I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
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Daniel Z. Kane, when not eating burgers, is an educator with websites dealing with subjects like online colleges and online degrees.
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Monday, February 4, 2008
Valentine Recipe References : Cake 3
Black Forest Cake Recipe
By: David Slon
Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.
Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).
The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).
It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.
Ingredients:
Cake
4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt
Pastry Base
4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence
Other:
1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate
Directions:
Cake:
Cream butter and sugar together well.
Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
Sift flour, salt and cinnamon together.
Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
Set to cool on a wire rack.
Pastry Base:
Mix all the ingredients together in a bowl and bind until the mixture stiffens.
Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
Lay out on baking sheet and bake for 20-25 minutes.
Assembly:
Whip cream until it holds its shape.
Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
Slice the cake into 3 equal-sized layers.
Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
Put pastry on serving plate and spread the pastry with black cherry jam.
Soak the cakes with sprit used.
Put one layer of cake on top of coated pastry.
Spread a layer of cream with half the stoned cherries.
Put the second layer of cake and add another layer of cream and cherries.
Add the final layer of the cake.
mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.
Tips:
Using 3 identical cake pans instead of 1 large is OK.
Margarine, vegetable oil or regular butter will substitute for Irish butter.
In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.
This recipe did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).
Article Directory: http://www.articlecube.com
For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.
By: David Slon
Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.
Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).
The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).
It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.
Ingredients:
Cake
4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt
Pastry Base
4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence
Other:
1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate
Directions:
Cake:
Cream butter and sugar together well.
Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
Sift flour, salt and cinnamon together.
Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
Set to cool on a wire rack.
Pastry Base:
Mix all the ingredients together in a bowl and bind until the mixture stiffens.
Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
Lay out on baking sheet and bake for 20-25 minutes.
Assembly:
Whip cream until it holds its shape.
Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
Slice the cake into 3 equal-sized layers.
Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
Put pastry on serving plate and spread the pastry with black cherry jam.
Soak the cakes with sprit used.
Put one layer of cake on top of coated pastry.
Spread a layer of cream with half the stoned cherries.
Put the second layer of cake and add another layer of cream and cherries.
Add the final layer of the cake.
mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.
Tips:
Using 3 identical cake pans instead of 1 large is OK.
Margarine, vegetable oil or regular butter will substitute for Irish butter.
In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.
This recipe did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).
Article Directory: http://www.articlecube.com
For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.
Valentine Recipe References : Menu 2
More Romantic Recipes for Valentine's Day
By: Noraini Maskuri
Here's another idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This is the second of 4-part series of ideas. This combo uses potato as salad, shrimp and pasta for main dish, ginseng fudge for dessert, and a special Valentine punch.
Pink Mashed Potatoes
Ingredients:
* 4 potatoes
* 1/2 cup milk (heated in the microwave)
* 4 tablespoons butter
* Salt and pepper
* Red food color
Directions:
Peel potatoes and cut into 10-12 pieces, put in pot, cover with water and bring to a boil. Reduce the heat, and cook for about 20 minutes, until the potatoes are tender. Turn off the stove, pour the potatoes into a colander and shake to remove the water. Cut the potatoes in a bowl; with an electric mixer or beater, beat the potatoes, butter and a little salt and pepper, adding the milk while you mix. Add food color carefully until it is a pretty color
Champagne Shrimp and Pasta
Ingredients:
* 8 ounces angel hair pasta
* 1 tablespoon extra virgin olive oil
* 1 cup sliced fresh mushrooms
* 1 pound medium shrimp, peeled and deveined
* 1 1/2 cup champagne
* 1/4 teaspoon salt
* 2 tablespoons minced shallots
* 2 plum tomatoes, diced
* 1 cup heavy cream
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley
* freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just beginning to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup,for about 8 minutes. Stir in 3/4 cup cream and boil until slightly thick, for about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with the remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Valentines Love Fudge
Ingredients:
* 3/4 cup margarine or butter
* 3 cups sugar
* 1 (5oz) can evaporated milk
* 1 package (12oz) semi-sweet chocolate chips
* 1 jar marshmallow creme
* 1 cup chopped pecans
* 1 teaspoon vanilla
* 3 capsules ginseng (available at drug stores and health food stores)
Directions:
Lightly grease a 13X9 inch baking dish. Mix margarine, sugar and milk in a large heavy saucepan. Bring to a rolling boil for 5 minutes. Stir constantly. Turn offthe heat and stir in chocolate chips. Add the rest of the ingredients and mix well. Pour into baking dish and let it set up at room temperature.
Cranberry Valentine Punch
Ingredients:
* 1 quart cranberry juice
* 1 quart apple juice
* 1 can (6 oz. size) frozen orange juice
* 2 small sticks cinnamon
* 6 whole cloves
* Sugar to taste
Directions:
Mix all the ingredients and bring to a boil. Simmer for 10 minutes.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
Valentine's Day Recipes
Article Directory: http://www.articlecube.com
Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
By: Noraini Maskuri
Here's another idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This is the second of 4-part series of ideas. This combo uses potato as salad, shrimp and pasta for main dish, ginseng fudge for dessert, and a special Valentine punch.
Pink Mashed Potatoes
Ingredients:
* 4 potatoes
* 1/2 cup milk (heated in the microwave)
* 4 tablespoons butter
* Salt and pepper
* Red food color
Directions:
Peel potatoes and cut into 10-12 pieces, put in pot, cover with water and bring to a boil. Reduce the heat, and cook for about 20 minutes, until the potatoes are tender. Turn off the stove, pour the potatoes into a colander and shake to remove the water. Cut the potatoes in a bowl; with an electric mixer or beater, beat the potatoes, butter and a little salt and pepper, adding the milk while you mix. Add food color carefully until it is a pretty color
Champagne Shrimp and Pasta
Ingredients:
* 8 ounces angel hair pasta
* 1 tablespoon extra virgin olive oil
* 1 cup sliced fresh mushrooms
* 1 pound medium shrimp, peeled and deveined
* 1 1/2 cup champagne
* 1/4 teaspoon salt
* 2 tablespoons minced shallots
* 2 plum tomatoes, diced
* 1 cup heavy cream
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley
* freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just beginning to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup,for about 8 minutes. Stir in 3/4 cup cream and boil until slightly thick, for about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with the remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
Valentines Love Fudge
Ingredients:
* 3/4 cup margarine or butter
* 3 cups sugar
* 1 (5oz) can evaporated milk
* 1 package (12oz) semi-sweet chocolate chips
* 1 jar marshmallow creme
* 1 cup chopped pecans
* 1 teaspoon vanilla
* 3 capsules ginseng (available at drug stores and health food stores)
Directions:
Lightly grease a 13X9 inch baking dish. Mix margarine, sugar and milk in a large heavy saucepan. Bring to a rolling boil for 5 minutes. Stir constantly. Turn offthe heat and stir in chocolate chips. Add the rest of the ingredients and mix well. Pour into baking dish and let it set up at room temperature.
Cranberry Valentine Punch
Ingredients:
* 1 quart cranberry juice
* 1 quart apple juice
* 1 can (6 oz. size) frozen orange juice
* 2 small sticks cinnamon
* 6 whole cloves
* Sugar to taste
Directions:
Mix all the ingredients and bring to a boil. Simmer for 10 minutes.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
Valentine's Day Recipes
Article Directory: http://www.articlecube.com
Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
Valentine Recipe References : Menu 3
Romantic Recipes for Romantic Souls
By: Noraini Maskuri
Here's the third idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This combo uses fruits as salad, beef tenderloin for main dish, chocolate chip tart for dessert, and a special Valentine juice.
Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two
Ingredients:
* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish
Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.
Chocolate Chip Cookie Tarts for Two
Ingredients:
* 1/2 cup frozen whipped topping -- thawed
* 2 large bakery-style chocolate chip cookies
* 2 kiwi fruit -- peeled and sliced
* 2 strawberries -- sliced
* 1/4 cup semisweet chocolate chips
* 1/2 teaspoon vegetable shortening
Directions:
Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.
In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.
Cherries Valentine
Ingredients:
* 1 1/2 cup cherries -- pitted
* 2 medium peaches -- halved and pitted
* 2 medium oranges -- juiced
* OR
* 1/2 cup orange juice
* 4 orange wedges
* 4 cherries with stems
Directions:
Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses.
Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
Article Directory: http://www.articlecube.com
Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
By: Noraini Maskuri
Here's the third idea for a special Valentine's Day meal that you can prepare at home for that special someone. Get your creative juices going and cook your own Valentine dinner. This combo uses fruits as salad, beef tenderloin for main dish, chocolate chip tart for dessert, and a special Valentine juice.
Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two
Ingredients:
* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish
Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.
Chocolate Chip Cookie Tarts for Two
Ingredients:
* 1/2 cup frozen whipped topping -- thawed
* 2 large bakery-style chocolate chip cookies
* 2 kiwi fruit -- peeled and sliced
* 2 strawberries -- sliced
* 1/4 cup semisweet chocolate chips
* 1/2 teaspoon vegetable shortening
Directions:
Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.
In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.
Cherries Valentine
Ingredients:
* 1 1/2 cup cherries -- pitted
* 2 medium peaches -- halved and pitted
* 2 medium oranges -- juiced
* OR
* 1/2 cup orange juice
* 4 orange wedges
* 4 cherries with stems
Directions:
Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses.
Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.
If you like these ideas, look out for the next meal combo for your special Valentine dinner.
Article Directory: http://www.articlecube.com
Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
Valentine Recipe References : Menu 4
Valentine's Day Menu
By: Noraini Maskuri
If you want to make a difference this Valentine, try cooking that special meal for your loved one. Express your Valentine wishes in a different way by preparing a theme valentine recipes. Or you can do it together, isn't that a great way to kickstart a great romance or rekindle an old one.
Strawberries In Red Wine
* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine
For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours
Steak Lover`s Fettuccini Alfredo
* 1 ounce clarified butter
* 4 ounces beef tenderloin tips
* 1 cup broccoli, red pepper, portabella strips
* 1/4 cup corn, scallion, red and green peppers (small diced)
* 1 tablespoon fresh garlic
* 1 cup heavy cream
* 1/2 cup fresh Parmesan
* 8 ounces cooked pasta
* 1 tablespoon sliced green onion
Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.
Or if you prefer fish, you can opt for Salmon steaks for the main dish:
Special Salmon Steaks
* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley
Saute the mushrooms in the butter until thoroughly cooked but not yet browning.
Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.
Ultimate Valentine's Day Cookie
* 1 cup powdered sugar
* 1 cup butter or margarine, softened
* 1 tablespoon white vinegar
* 2 1/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color
Creamy Decorator's Frosting
* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half
Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)
Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.
Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.
Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired.
Article Directory: http://www.articlecube.com
Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
By: Noraini Maskuri
If you want to make a difference this Valentine, try cooking that special meal for your loved one. Express your Valentine wishes in a different way by preparing a theme valentine recipes. Or you can do it together, isn't that a great way to kickstart a great romance or rekindle an old one.
Strawberries In Red Wine
* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine
For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours
Steak Lover`s Fettuccini Alfredo
* 1 ounce clarified butter
* 4 ounces beef tenderloin tips
* 1 cup broccoli, red pepper, portabella strips
* 1/4 cup corn, scallion, red and green peppers (small diced)
* 1 tablespoon fresh garlic
* 1 cup heavy cream
* 1/2 cup fresh Parmesan
* 8 ounces cooked pasta
* 1 tablespoon sliced green onion
Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.
Or if you prefer fish, you can opt for Salmon steaks for the main dish:
Special Salmon Steaks
* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley
Saute the mushrooms in the butter until thoroughly cooked but not yet browning.
Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.
Ultimate Valentine's Day Cookie
* 1 cup powdered sugar
* 1 cup butter or margarine, softened
* 1 tablespoon white vinegar
* 2 1/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color
Creamy Decorator's Frosting
* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half
Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)
Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.
Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.
Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired.
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Noraini Maskuri has professional training in bakery, enjoys cooking and experimenting with recipes. She own a cookery site, to receive free Valentine Recipe eCookbook , please visit : www.mycookery.com/blog/
Valentine Recipe References : Cream Cheese
Cream Cheese Recipes
By: Audrey Okaneko
When I think of cream cheese, I immediately think of bagels. I love bagels and cream cheese. However cream cheese is wonderful in many other recipes.
I think one of my favorite recipes is crab and cream cheese wontons. Although meant as an appetizer, I can easily devour a dozen of them leaving no room for the actual dinner.
Crab and Cream Cheese Wontons
4 ounces of crab meat (you can use fresh or canned)
2 ounces cream cheese (solid is best, not whipped)
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt or to taste
1/8 teaspoon black pepper
2 teaspoons chives
Small dish of water
Wonton wrappers
Mix the crab, cream cheese, lemon zest, lemon juice, salt, pepper and chives together. Taste and adjust seasoning to your taste.
Put a spoonful of mixture into each wonton shell. Use water to moisten the edges and fold into triangles.
When ready to eat, heat in oil until brown on both sides.
Another of my favorite recipes using cream cheese is this recipe for chocolate cupcakes, using cream cheese to make them very moist:
Chocolate Cream Cheese Cupcakes
1 package chocolate cake mix (any brand)
1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips (I always use milk chocolate, as I like the cupcakes sweet)
Preheat oven to 350F. Put cupcake papers into pan. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl, mix together the sugar and the softened cream cheese until smooth. Beat egg and add to sugar mixture, mix well. Gently mix in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.
Note: You can use peanut butter chips instead of chocolate chips for a wonderful peanut butter and chocolate taste.
And finally, a wonderful cream cheese dip to serve with either crackers or vegetables:
Horseradish & Cream Cheese Dip
2 packages (3 oz. each) cream cheese, softened
2 tablespoons prepared horseradish
1/4 cup mayonnaise (I use low fat)
1/4 teaspoon salt
pepper to taste (experiment using both white and black pepper)
6 slices of bacon, crumbled
Mix the cream cheese, horseradish, mayonnaise, salt and pepper. Add bacon pieces and mix. Refrigerate over night so flavors can blend.
This is just a small sample of what you can do with cream cheese as your main ingredient in recipes.
Bon Appetite!!
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Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
By: Audrey Okaneko
When I think of cream cheese, I immediately think of bagels. I love bagels and cream cheese. However cream cheese is wonderful in many other recipes.
I think one of my favorite recipes is crab and cream cheese wontons. Although meant as an appetizer, I can easily devour a dozen of them leaving no room for the actual dinner.
Crab and Cream Cheese Wontons
4 ounces of crab meat (you can use fresh or canned)
2 ounces cream cheese (solid is best, not whipped)
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt or to taste
1/8 teaspoon black pepper
2 teaspoons chives
Small dish of water
Wonton wrappers
Mix the crab, cream cheese, lemon zest, lemon juice, salt, pepper and chives together. Taste and adjust seasoning to your taste.
Put a spoonful of mixture into each wonton shell. Use water to moisten the edges and fold into triangles.
When ready to eat, heat in oil until brown on both sides.
Another of my favorite recipes using cream cheese is this recipe for chocolate cupcakes, using cream cheese to make them very moist:
Chocolate Cream Cheese Cupcakes
1 package chocolate cake mix (any brand)
1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips (I always use milk chocolate, as I like the cupcakes sweet)
Preheat oven to 350F. Put cupcake papers into pan. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl, mix together the sugar and the softened cream cheese until smooth. Beat egg and add to sugar mixture, mix well. Gently mix in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.
Note: You can use peanut butter chips instead of chocolate chips for a wonderful peanut butter and chocolate taste.
And finally, a wonderful cream cheese dip to serve with either crackers or vegetables:
Horseradish & Cream Cheese Dip
2 packages (3 oz. each) cream cheese, softened
2 tablespoons prepared horseradish
1/4 cup mayonnaise (I use low fat)
1/4 teaspoon salt
pepper to taste (experiment using both white and black pepper)
6 slices of bacon, crumbled
Mix the cream cheese, horseradish, mayonnaise, salt and pepper. Add bacon pieces and mix. Refrigerate over night so flavors can blend.
This is just a small sample of what you can do with cream cheese as your main ingredient in recipes.
Bon Appetite!!
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Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
Valentine Recipe References : Cake 2
Easy Chocolate Cake Recipes
By: Audrey Okaneko
Who doesn’t love chocolate cake? I think one of my favorite cakes is chocolate cake with a raspberry filling and white frosting.
I’m always on the lookout for non dairy chocolate recipes. I found a very easy to make non dairy chocolate cake recipe that gets compliments every single time:
1 ½ cups flour
1 cup white sugar
1 cup cold water
1/3 cup cocoa powder
1/3 vegetable shortening, or vegetable oil
1 tablespoon cider vinegar (do not use other vinegars, must be “cider vinegar”)
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
Combine flour, sugar, cocoa powder, baking soda and salt. Add shortening and mix in. Add vinegar to water and then add to the rest of mixture a little bit at a time, beating well after each addition. Add vanilla and mix. Pour into greased/wax paper-lined cake pan and bake at 350 degrees for about 30 minutes.
If you like sour cream, this recipe is wonderful. The sour cream helps make the cake moist and gives it a wonderful flavor:
16 ounces unsweetened baking chocolate (I melt the chocolate very lightly in the microwave)
1/4 cup butter softened
1 2/3 cups boiling water
2 1/3 cups flour
2 cups white sugar
1/2 cup sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 F. Grease and flour a 13 x 9 x 2 inch baking pan. In large bowl, mix chocolate, butter and water. Stir until mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla. Using electric mixer beat on low until smooth. Pour batter into prepared pan. Bake 35 to 40 minutes or until center is done.
If you don’t like sour cream, try mayonnaise. The mayonnaise leaves the cake very moist and with a wonderful taste that most folks just can’t quite place. Do not substitute Miracle Whip or other salad dressing for the mayonnaise. The cakes do not taste quite right.
These are just two of the many recipes to make delicious yet easy chocolate cakes.
Bon Appetite!!
Article Directory: http://www.articlecube.com
Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
By: Audrey Okaneko
Who doesn’t love chocolate cake? I think one of my favorite cakes is chocolate cake with a raspberry filling and white frosting.
I’m always on the lookout for non dairy chocolate recipes. I found a very easy to make non dairy chocolate cake recipe that gets compliments every single time:
1 ½ cups flour
1 cup white sugar
1 cup cold water
1/3 cup cocoa powder
1/3 vegetable shortening, or vegetable oil
1 tablespoon cider vinegar (do not use other vinegars, must be “cider vinegar”)
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
Combine flour, sugar, cocoa powder, baking soda and salt. Add shortening and mix in. Add vinegar to water and then add to the rest of mixture a little bit at a time, beating well after each addition. Add vanilla and mix. Pour into greased/wax paper-lined cake pan and bake at 350 degrees for about 30 minutes.
If you like sour cream, this recipe is wonderful. The sour cream helps make the cake moist and gives it a wonderful flavor:
16 ounces unsweetened baking chocolate (I melt the chocolate very lightly in the microwave)
1/4 cup butter softened
1 2/3 cups boiling water
2 1/3 cups flour
2 cups white sugar
1/2 cup sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 F. Grease and flour a 13 x 9 x 2 inch baking pan. In large bowl, mix chocolate, butter and water. Stir until mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla. Using electric mixer beat on low until smooth. Pour batter into prepared pan. Bake 35 to 40 minutes or until center is done.
If you don’t like sour cream, try mayonnaise. The mayonnaise leaves the cake very moist and with a wonderful taste that most folks just can’t quite place. Do not substitute Miracle Whip or other salad dressing for the mayonnaise. The cakes do not taste quite right.
These are just two of the many recipes to make delicious yet easy chocolate cakes.
Bon Appetite!!
Article Directory: http://www.articlecube.com
Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
Valentine Recipe References : Fudge
Fudge Recipes
By: Jill S
This is one of those fudge recipes that my mom has made ever since I can remember. When I was lucky and none of my other siblings were around, she would let me eat the bits of chocolate left in the bowl. We always used to call it “licking the bowl” at my house. Always one of the best parts of being able to bake with mom. I have had a lot of fudge and none of it has ever compared to this fudge recipe that my mom always made. I do not know if it is because mom made it or because it is a good fudge recipe. Perhaps a bit of both. I hope you get to share it with someone special.
Fudge
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring it to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around the edges of the pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Stir vigorously for 1 minute. Pour into an 8-inch square buttered pan. Cool in the refrigerator. Cut into squares.
This fudge recipe is for the peanut butter lover in your house. It is a recipe that is also pretty easy to make.
Chocolate Peanut Butter Fudge
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons softened butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
Put foil in an 8-inch square pan. In a microwave safe bowl, put the peanut butter chips, 2/3 cup of the sweetened condensed milk, and all of the butter. In another microwave safe bowl, put in the chocolate chips and the rest of the sweetened condensed milk. Microwave the peanut butter mixture on high for one minute or until the mixture is smooth when stirred. Then add in 1/2 teaspoon vanilla extract to that mixture. Pour the mixture into the pan. Put the chocolate chip mixture in the microwave for one minute on high heat or until the mixture is smooth when stirred. Add 1/2 teaspoon vanilla extract to that mixture and pour it over the peanut butter layer. Refrigerate and cut into squares when firm.
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Jill Seader shares her favorite candy recipes and other baking recipes along with her stories at www.YourBakingStory.com. She also invites you to share your own baking recipes and stories. Happy Baking!
By: Jill S
This is one of those fudge recipes that my mom has made ever since I can remember. When I was lucky and none of my other siblings were around, she would let me eat the bits of chocolate left in the bowl. We always used to call it “licking the bowl” at my house. Always one of the best parts of being able to bake with mom. I have had a lot of fudge and none of it has ever compared to this fudge recipe that my mom always made. I do not know if it is because mom made it or because it is a good fudge recipe. Perhaps a bit of both. I hope you get to share it with someone special.
Fudge
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring it to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around the edges of the pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Stir vigorously for 1 minute. Pour into an 8-inch square buttered pan. Cool in the refrigerator. Cut into squares.
This fudge recipe is for the peanut butter lover in your house. It is a recipe that is also pretty easy to make.
Chocolate Peanut Butter Fudge
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons softened butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
Put foil in an 8-inch square pan. In a microwave safe bowl, put the peanut butter chips, 2/3 cup of the sweetened condensed milk, and all of the butter. In another microwave safe bowl, put in the chocolate chips and the rest of the sweetened condensed milk. Microwave the peanut butter mixture on high for one minute or until the mixture is smooth when stirred. Then add in 1/2 teaspoon vanilla extract to that mixture. Pour the mixture into the pan. Put the chocolate chip mixture in the microwave for one minute on high heat or until the mixture is smooth when stirred. Add 1/2 teaspoon vanilla extract to that mixture and pour it over the peanut butter layer. Refrigerate and cut into squares when firm.
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Jill Seader shares her favorite candy recipes and other baking recipes along with her stories at www.YourBakingStory.com. She also invites you to share your own baking recipes and stories. Happy Baking!
Valentine Recipe References : Cookies 3
Classic Cookie Recipes
By: Jill S
Chocolate Chip Cookies
There is nothing quite like a fresh chocolate chip cookie. This particular recipe has become my favorite over the years. It is soft and chewy and full of chocolate. Whenever I make this, I always have memories of coming home from school to a house filled with the smell of chocolate chip cookies. All five of us with chocolate smeared all over our faces. Great memories!
1 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 packages (12 ounce) semisweet chocolate chips
Preheat oven to 350 degrees. Cream together the butter and sugars in a large bowl. Add in the eggs and vanilla extract. In a different bowl, sift together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients. Stir in the chocolate chips. Roll into balls and place on an ungreased cookie sheet. Bake in preheated oven for 9 to 10 minutes.
Oatmeal Raisin Cookies
My husband is not a sweets man but he loves these cookies. The first time I made these it was for some friends. They almost all disappeared in one night! My husband and another friend of ours (also not a sweets man) were eating these the way I eat chocolate (with both hands, one right after the other). Whenever I make these, I always find my husband sneaking one when he thinks I am not looking. He will just look at me, smile sheepishly and say, "What? They're good." Ah yes, the highest compliment any baker can receive. :-)
3 eggs
1 cup raisins
1 teaspoon vanilla extract
Beat the eggs, stir in the vanilla extract, and then stir in the raisins. Refrigerate this mixture for at least one hour.
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups oats (quick cooking kind)
In a large bowl, mix together the shortening and sugars. Add in the flour, baking soda, salt and cinnamon. Add in the raisin mixture and the oats. Roll it into balls and bake on ungreased cookie sheets for 10 to 12 minutes in a 350 degree oven.
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Come share your own baking recipes and stories with Jill Seader at her website, www.YourBakingStory.com. Every baking recipe Jill shares on her website comes with a piece of the story behind the recipe. Happy Baking!
By: Jill S
Chocolate Chip Cookies
There is nothing quite like a fresh chocolate chip cookie. This particular recipe has become my favorite over the years. It is soft and chewy and full of chocolate. Whenever I make this, I always have memories of coming home from school to a house filled with the smell of chocolate chip cookies. All five of us with chocolate smeared all over our faces. Great memories!
1 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 packages (12 ounce) semisweet chocolate chips
Preheat oven to 350 degrees. Cream together the butter and sugars in a large bowl. Add in the eggs and vanilla extract. In a different bowl, sift together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients. Stir in the chocolate chips. Roll into balls and place on an ungreased cookie sheet. Bake in preheated oven for 9 to 10 minutes.
Oatmeal Raisin Cookies
My husband is not a sweets man but he loves these cookies. The first time I made these it was for some friends. They almost all disappeared in one night! My husband and another friend of ours (also not a sweets man) were eating these the way I eat chocolate (with both hands, one right after the other). Whenever I make these, I always find my husband sneaking one when he thinks I am not looking. He will just look at me, smile sheepishly and say, "What? They're good." Ah yes, the highest compliment any baker can receive. :-)
3 eggs
1 cup raisins
1 teaspoon vanilla extract
Beat the eggs, stir in the vanilla extract, and then stir in the raisins. Refrigerate this mixture for at least one hour.
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups oats (quick cooking kind)
In a large bowl, mix together the shortening and sugars. Add in the flour, baking soda, salt and cinnamon. Add in the raisin mixture and the oats. Roll it into balls and bake on ungreased cookie sheets for 10 to 12 minutes in a 350 degree oven.
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Come share your own baking recipes and stories with Jill Seader at her website, www.YourBakingStory.com. Every baking recipe Jill shares on her website comes with a piece of the story behind the recipe. Happy Baking!
Valentine Recipe References : Cake 1
Marble Cheesecake
By: Jill S
The almond extract used in this recipe gives this cheesecake a tasty difference.
Crust:
3/4 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon almond extract
1 cup semi-sweet chocolate chips, melted and divided
Filling:
3 (8 ounce) packages softened cream cheese
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon almond extract
5 eggs
1 cup sour cream
Preheat the oven to 400 degrees. Mix together the crust ingredients, except for the chocolate, in a bowl. After thoroughly mixed, add in 2 tablespoons of the chocolate. Put the crust mixture into a springform pan and press down. Put it in the oven for 10 minutes. Take it out of the oven and then change the oven temperature to 325 degrees. Beat the sugar and cream cheese in a large bowl until the mixture is light and fluffy. Add in the flour, vanilla, and almond extract. Add in the eggs, one at a time, and mix just until blended. Add in the sour cream. Take out 1 1/2 cups of the filling mixture and put it in a bowl. Add the remaining chocolate to that mixture. Put half of the white filling over the crust and then dot top with 8 spoonfuls of the chocolate mixture. Put the rest of the white topping over that and dot the top with the rest of the chocolate mixture. Swirl the filling with a table knife to create the marbling. Put the pan in a larger pan. Put boiling water in the larger pan and put both pans into the oven. Bake for 1 to 1 1/4 hours or until the center is set. Allow the cheesecake to cool for 10 minutes. Loosen the cake from the edges of the pan with a table knife and remove the sides. Allow to cool for 2 hours and then refrigerate. It should be refrigerated for 8 hours or more before serving.
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Jill Seader has a passion for baking and sharing baking recipes. Visit her website at YourBakingStory.com for more baking recipes and to share your own story and recipe. Happy Baking!
By: Jill S
The almond extract used in this recipe gives this cheesecake a tasty difference.
Crust:
3/4 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon almond extract
1 cup semi-sweet chocolate chips, melted and divided
Filling:
3 (8 ounce) packages softened cream cheese
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon almond extract
5 eggs
1 cup sour cream
Preheat the oven to 400 degrees. Mix together the crust ingredients, except for the chocolate, in a bowl. After thoroughly mixed, add in 2 tablespoons of the chocolate. Put the crust mixture into a springform pan and press down. Put it in the oven for 10 minutes. Take it out of the oven and then change the oven temperature to 325 degrees. Beat the sugar and cream cheese in a large bowl until the mixture is light and fluffy. Add in the flour, vanilla, and almond extract. Add in the eggs, one at a time, and mix just until blended. Add in the sour cream. Take out 1 1/2 cups of the filling mixture and put it in a bowl. Add the remaining chocolate to that mixture. Put half of the white filling over the crust and then dot top with 8 spoonfuls of the chocolate mixture. Put the rest of the white topping over that and dot the top with the rest of the chocolate mixture. Swirl the filling with a table knife to create the marbling. Put the pan in a larger pan. Put boiling water in the larger pan and put both pans into the oven. Bake for 1 to 1 1/4 hours or until the center is set. Allow the cheesecake to cool for 10 minutes. Loosen the cake from the edges of the pan with a table knife and remove the sides. Allow to cool for 2 hours and then refrigerate. It should be refrigerated for 8 hours or more before serving.
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Jill Seader has a passion for baking and sharing baking recipes. Visit her website at YourBakingStory.com for more baking recipes and to share your own story and recipe. Happy Baking!
Valentine Recipe References : Brownies
Unique Brownie Recipes
By: Jill S
Pineapple Brownies Recipe
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup crushed pineapple, well drained
2 (1 ounce) squares chocolate, melted and cooled
1/2 cup chopped nuts
In a small bowl, sift together the flour, salt, baking powder, and cinnamon. In a large bowl, cream together the butter and the sugar. Add in the eggs, one at a time, beating well after each one. Add in vanilla and mix well. Add the dry ingredients to the mixture. Put one cup of the mixture and the pineapple into a small bowl. Mix well. To the other dough mixture, add in the melted chocolate and nuts. Mix well. In a 9 x 13-inch pan, spread out 1 1/2 cups of the chocolate mixture. Put the pineapple mixture on top of it. Drop by teaspoonfuls the rest of the chocolate mixture on top of the pineapple one and spread the chocolate mixture so that it covers the pineapple one. Bake in a 375 degree oven for about 25 minutes.
Black and White Brownies Recipe
White layer:
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup sugar
1 cup oatmeal
1 cup coconut
2/3 cup melted butter
2 tablespoons cream
In a large bowl, sift together the flour, salt, baking powder and sugar. Add the oatmeal and cocoanut. Add the melted butter and cream. Mix well. Put mixture in a 9 x 13-inch pan. Bake in a 350 degree oven for 10 to 12 minutes.
Chocolate layer:
1 ounce unsweetened chocolate
1/3 cup butter
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar, firmly packed
2 eggs, beaten
2 tablespoons cream
1 teaspoon vanilla
1 cup chopped nuts
In a small saucepan, melt the chocolate and butter together. Allow to cool while you mix the other ingredients. In a small bowl, sift together the flour, baking powder, and salt. In a large bowl, combine the eggs, sugar, and chocolate mixture. Add the dry ingredients to this mixture. Add in the nuts and vanilla and beat until the mixture is smooth. Spread the chocolate layer over the white one. Bake in a 350 degree oven for 25 to 30 minutes.
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Jill Seader shares more fun, free baking recipes at her website, YourBakingStory.com. Come enjoy the baking recipes and share one of your own. Happy Baking!
By: Jill S
Pineapple Brownies Recipe
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup crushed pineapple, well drained
2 (1 ounce) squares chocolate, melted and cooled
1/2 cup chopped nuts
In a small bowl, sift together the flour, salt, baking powder, and cinnamon. In a large bowl, cream together the butter and the sugar. Add in the eggs, one at a time, beating well after each one. Add in vanilla and mix well. Add the dry ingredients to the mixture. Put one cup of the mixture and the pineapple into a small bowl. Mix well. To the other dough mixture, add in the melted chocolate and nuts. Mix well. In a 9 x 13-inch pan, spread out 1 1/2 cups of the chocolate mixture. Put the pineapple mixture on top of it. Drop by teaspoonfuls the rest of the chocolate mixture on top of the pineapple one and spread the chocolate mixture so that it covers the pineapple one. Bake in a 375 degree oven for about 25 minutes.
Black and White Brownies Recipe
White layer:
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup sugar
1 cup oatmeal
1 cup coconut
2/3 cup melted butter
2 tablespoons cream
In a large bowl, sift together the flour, salt, baking powder and sugar. Add the oatmeal and cocoanut. Add the melted butter and cream. Mix well. Put mixture in a 9 x 13-inch pan. Bake in a 350 degree oven for 10 to 12 minutes.
Chocolate layer:
1 ounce unsweetened chocolate
1/3 cup butter
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar, firmly packed
2 eggs, beaten
2 tablespoons cream
1 teaspoon vanilla
1 cup chopped nuts
In a small saucepan, melt the chocolate and butter together. Allow to cool while you mix the other ingredients. In a small bowl, sift together the flour, baking powder, and salt. In a large bowl, combine the eggs, sugar, and chocolate mixture. Add the dry ingredients to this mixture. Add in the nuts and vanilla and beat until the mixture is smooth. Spread the chocolate layer over the white one. Bake in a 350 degree oven for 25 to 30 minutes.
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Jill Seader shares more fun, free baking recipes at her website, YourBakingStory.com. Come enjoy the baking recipes and share one of your own. Happy Baking!
Valentine Recipe References : Pudding
Coconut pudding
By: Brian Sm
Coconut pudding
4 cups milk
1/4 cups sugar
1/2 cup grated coconut
cinnamon sticks
3/4 cup cornstarch
Servings: 10
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.
INSTRUCTIONS FOR COCONUT PUDDING
mix the milk, the sugar, the grated coconut and
the cinnamon sticks in a pot. Cook on low flame
and stir constantly until it boils.
In a separate container, add the remaining milk
and the cornstarch until it is dissolved. Then
add it to the previous mixture and stir it.
Continue cooking on low fire until it gets thick;
continue for 10 minutes as you continue stirring
it.
Let it to rest and pour the mix in individual
portions into glasses or into a big mold. Put the
container in the fridge and wait for at least 3
hours before serving.
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More infos about Coconut pudding
By: Brian Sm
Coconut pudding
4 cups milk
1/4 cups sugar
1/2 cup grated coconut
cinnamon sticks
3/4 cup cornstarch
Servings: 10
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.
INSTRUCTIONS FOR COCONUT PUDDING
mix the milk, the sugar, the grated coconut and
the cinnamon sticks in a pot. Cook on low flame
and stir constantly until it boils.
In a separate container, add the remaining milk
and the cornstarch until it is dissolved. Then
add it to the previous mixture and stir it.
Continue cooking on low fire until it gets thick;
continue for 10 minutes as you continue stirring
it.
Let it to rest and pour the mix in individual
portions into glasses or into a big mold. Put the
container in the fridge and wait for at least 3
hours before serving.
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More infos about Coconut pudding
Valentine Recipe References : Cheese Sticks
Cheese Sticks
By: Brian Sm
Cheese sticks
2 cups wheat flour
2 cups milk cream
1 tsp salt
2 bars margarine
1 cup grated cheese (manchego, chihuahua, cheddar,
or american)
1 cup warm milk
1/2 cup sesame seeds
Servings: 40
Preparation Time: 50 Min.
Cooking Time: 40 Min.
INSTRUCTIONS FOR CHEESE STICKS
mix the flour, salt, and margarine (cut into
pieces) in a tray. Mix using your hands until the
margarine is well integrated and the flour gets a
sandy texture. Add the cream and 1/4 cup of milk,
kneading with a wooden ladle and then with the
hand until the dough becomes elastic; then use a
rolling pin to spread the dough over a surface
covered with flour (let it half-centimeter thick).
Spread half of the cheese over the dough and
fold it in half, and then fold again. Spread
again and repeat the process. Once you?ve spread
it, varnish it with whipped egg, sprinkle with
the sesame seeds, and cut it into strips. Place
them in cookie-baking trays and bake for 30
minutes at 430 degrees fahrenheit.
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More infos about our recetas mexicanas
By: Brian Sm
Cheese sticks
2 cups wheat flour
2 cups milk cream
1 tsp salt
2 bars margarine
1 cup grated cheese (manchego, chihuahua, cheddar,
or american)
1 cup warm milk
1/2 cup sesame seeds
Servings: 40
Preparation Time: 50 Min.
Cooking Time: 40 Min.
INSTRUCTIONS FOR CHEESE STICKS
mix the flour, salt, and margarine (cut into
pieces) in a tray. Mix using your hands until the
margarine is well integrated and the flour gets a
sandy texture. Add the cream and 1/4 cup of milk,
kneading with a wooden ladle and then with the
hand until the dough becomes elastic; then use a
rolling pin to spread the dough over a surface
covered with flour (let it half-centimeter thick).
Spread half of the cheese over the dough and
fold it in half, and then fold again. Spread
again and repeat the process. Once you?ve spread
it, varnish it with whipped egg, sprinkle with
the sesame seeds, and cut it into strips. Place
them in cookie-baking trays and bake for 30
minutes at 430 degrees fahrenheit.
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More infos about our recetas mexicanas
Valentine Recipe References : Pies 2
Ice Cream Pie Recipes
By: Jill S
Chocolate Ice Cream Pie
(Perfect recipe for chocolate/peanut/peanut butter lovers.)
1/4 cup corn syrup
2 tablespoons brown sugar
3 tablespoons butter
2 1/2 cup Rice Krispies
1/4 cup peanut butter
1/4 cup fudge sauce
3 tablespoons corn syrup
1 quart vanilla ice cream (slightly softened)
1/4 cup chopped salted peanuts
In a small saucepan, combine the 1/4 cup corn syrup, brown sugar and butter. Bring the mixture to a boil. Remove from heat and add in the Rice Krispies. Allow to cool slightly and then press the mixture into a 9-inch pie pan. Put it in the refrigerator to chill. While it is chilling, combine the peanut butter, fudge sauce, and 3 tablespoons corn syrup. Mix well and pour half of the mixture on the bottom of the pie crust. Spread the ice cream over the chocolate mixture in the crust. Then spread the rest of the chocolate mixture over the ice cream. Sprinkle the peanuts over the top and put it in the freezer. Allow mixture to freeze overnight. Put the pie out for 10 to 15 minutes before serving so it cuts easier.
Malted Milk Ball Pie
(Perfect recipe for the malted milk ball lover in your life.)
1 pint vanilla ice cream (slightly softened)
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
1 9-inch graham cracker crust
3 tablespoons chocolate malted milk powder
3 tablespoons marshmallow topping
1 cup whipping cream
crushed malted milk balls (enough to sprinkle over the top)
Put the ice cream in a medium bowl that has been chilled in the refrigerator. Add the 1/2 cup crushed malted milk balls and one tablespoon of the milk to the ice cream. Mix together well. Put the ice cream mixture into the graham cracker crust. Put the pie in the freezer. While the pie is freezing, combine the chocolate malted milk powder, marshmallow topping, and the other one tablespoon of milk together in a medium bowl. Add the whipping cream and whip the mixture together until soft peaks form. Take the pie out of the freezer and spread this mixture over the top. Freeze overnight and then sprinkle the crushed malted milk balls over the top just before serving.
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Find free baking recipes at Jill Seader’s site, YourBakingStory.com. You can also submit your own baking recipe and story for others to enjoy. Even get recipe scrapbooking tools to create your own story. Happy Baking!
By: Jill S
Chocolate Ice Cream Pie
(Perfect recipe for chocolate/peanut/peanut butter lovers.)
1/4 cup corn syrup
2 tablespoons brown sugar
3 tablespoons butter
2 1/2 cup Rice Krispies
1/4 cup peanut butter
1/4 cup fudge sauce
3 tablespoons corn syrup
1 quart vanilla ice cream (slightly softened)
1/4 cup chopped salted peanuts
In a small saucepan, combine the 1/4 cup corn syrup, brown sugar and butter. Bring the mixture to a boil. Remove from heat and add in the Rice Krispies. Allow to cool slightly and then press the mixture into a 9-inch pie pan. Put it in the refrigerator to chill. While it is chilling, combine the peanut butter, fudge sauce, and 3 tablespoons corn syrup. Mix well and pour half of the mixture on the bottom of the pie crust. Spread the ice cream over the chocolate mixture in the crust. Then spread the rest of the chocolate mixture over the ice cream. Sprinkle the peanuts over the top and put it in the freezer. Allow mixture to freeze overnight. Put the pie out for 10 to 15 minutes before serving so it cuts easier.
Malted Milk Ball Pie
(Perfect recipe for the malted milk ball lover in your life.)
1 pint vanilla ice cream (slightly softened)
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
1 9-inch graham cracker crust
3 tablespoons chocolate malted milk powder
3 tablespoons marshmallow topping
1 cup whipping cream
crushed malted milk balls (enough to sprinkle over the top)
Put the ice cream in a medium bowl that has been chilled in the refrigerator. Add the 1/2 cup crushed malted milk balls and one tablespoon of the milk to the ice cream. Mix together well. Put the ice cream mixture into the graham cracker crust. Put the pie in the freezer. While the pie is freezing, combine the chocolate malted milk powder, marshmallow topping, and the other one tablespoon of milk together in a medium bowl. Add the whipping cream and whip the mixture together until soft peaks form. Take the pie out of the freezer and spread this mixture over the top. Freeze overnight and then sprinkle the crushed malted milk balls over the top just before serving.
Article Directory: http://www.articlecube.com
Find free baking recipes at Jill Seader’s site, YourBakingStory.com. You can also submit your own baking recipe and story for others to enjoy. Even get recipe scrapbooking tools to create your own story. Happy Baking!
Valentine Recipe References : Gift in a Jar
Gift in a Jar
By: Paul Hudson
Gift in a Jar
A gift in a jar is a fun and affordable gift that can not only bring a smile to the face of the gifts receiver but to the giver as well.
Most gift jar recipes are best suited for a standard quart jar. Either a small or large mouth opening is fine. Though, I find that a large mouth works easier for getting the ingredients in. In addition to a quart jar and lid, you will need a large rubber band, piece of
material 8x8 square, and a ribbon to decorate.
After filling the jars, place the material on the lid and put the rubber band around it to secure it in place. Tie with decorative ribbon and tie the recipe card to the ribbon for the directions on how to bake the ingredients. If you have a printer, print out the tag onto a colorful piece of paper or onto adhesive paper. When putting in the ingredients, make sure to pack them down tightly. If you have loose ingredients like nuts, M&M, raisins, etc. make sure they are the next ingredient on top of packed brown sugar. If the next layer is to be white sugar or flour, the white sugar or flour will seep through the nuts, M&M, etc some what. Also when using cocoa, wipe inside of jar before adding another ingredient to keep jar looking nice. The following is one of my favorite gift Jar Recipes.
1001 Cookie Mix
Makes 10 cups.
Ingredients:
5 cups all-purpose flour
3 3/4 cups sugar
2 tablespoons double acting baking powder
2 teaspoons salt
1 1/2 cups PLUS 2 tablespoons butter, softened
Method:
Spoon flour into measuring cup and level with spatula. Put in large bowl with at
least a 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir
until mixture is thoroughly blended. Add butter and use pastry blender or clean
hands to work into dry ingredients until mixture resembles coarse meal.
Store covered in airtight container in refrigerator or freezer. Do NOT press down.
Use mix at room temperature. Spoon lightly into measuring cup, level with spatula
.
Tips:
When using margarine, do not use diet, whipped or soft.
* Have all ingredients at room temperature.
* Do not sift flour -- spoon lightly into measuring cup and level off.
* Use standard measuring cups and spoons.
Have fun and give the filled jar to a friend!
Article Directory: http://www.articlecube.com
Paul Hudson www.Recipe-daily.com
By: Paul Hudson
Gift in a Jar
A gift in a jar is a fun and affordable gift that can not only bring a smile to the face of the gifts receiver but to the giver as well.
Most gift jar recipes are best suited for a standard quart jar. Either a small or large mouth opening is fine. Though, I find that a large mouth works easier for getting the ingredients in. In addition to a quart jar and lid, you will need a large rubber band, piece of
material 8x8 square, and a ribbon to decorate.
After filling the jars, place the material on the lid and put the rubber band around it to secure it in place. Tie with decorative ribbon and tie the recipe card to the ribbon for the directions on how to bake the ingredients. If you have a printer, print out the tag onto a colorful piece of paper or onto adhesive paper. When putting in the ingredients, make sure to pack them down tightly. If you have loose ingredients like nuts, M&M, raisins, etc. make sure they are the next ingredient on top of packed brown sugar. If the next layer is to be white sugar or flour, the white sugar or flour will seep through the nuts, M&M, etc some what. Also when using cocoa, wipe inside of jar before adding another ingredient to keep jar looking nice. The following is one of my favorite gift Jar Recipes.
1001 Cookie Mix
Makes 10 cups.
Ingredients:
5 cups all-purpose flour
3 3/4 cups sugar
2 tablespoons double acting baking powder
2 teaspoons salt
1 1/2 cups PLUS 2 tablespoons butter, softened
Method:
Spoon flour into measuring cup and level with spatula. Put in large bowl with at
least a 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir
until mixture is thoroughly blended. Add butter and use pastry blender or clean
hands to work into dry ingredients until mixture resembles coarse meal.
Store covered in airtight container in refrigerator or freezer. Do NOT press down.
Use mix at room temperature. Spoon lightly into measuring cup, level with spatula
.
Tips:
When using margarine, do not use diet, whipped or soft.
* Have all ingredients at room temperature.
* Do not sift flour -- spoon lightly into measuring cup and level off.
* Use standard measuring cups and spoons.
Have fun and give the filled jar to a friend!
Article Directory: http://www.articlecube.com
Paul Hudson www.Recipe-daily.com
Valentine Recipe References : Mocktails
Mocktails
By: Sitagita.com
It's party time once again. And you've got it all set up for your guests. The food is superb; the liquor is of the finest quality. The snacks are out of this world.
Wait a minute. What are you going to serve people who don't drink alcohol? Flavoured soda again? Aerated water? Oh, come on. Surely they deserve better than that.
How about whipping up an interesting mocktail instead? A lovely blend of juices and other ingredients without a touch of alcohol. Sounds good doesn't it?
Here are a couple of recipes. Mocktails don't come simpler than this.
CO COLADA
Ingredients:
Pineapple juice 6 oz.
Coconut milk 8 oz.
Ice - 1 cup
Methology:
Put all three ingredients into a blender and whip for a minute.
Strain into a large glass
Garnish with slice of orange or lime
PRINCE CHARMING
Ingredients:
Club soda 3 oz.
Grenadine 2 tsps
Lemon juice 2 oz
Orange juice 2 oz
Pineapple juice 2oz
Methology:
Mix all juices together.
Add ice. Shake well.
Pour into tall glass.
Add Club Soda
Add Grenadine
Garnish with pineapple or orange slice.
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By: Sitagita.com
It's party time once again. And you've got it all set up for your guests. The food is superb; the liquor is of the finest quality. The snacks are out of this world.
Wait a minute. What are you going to serve people who don't drink alcohol? Flavoured soda again? Aerated water? Oh, come on. Surely they deserve better than that.
How about whipping up an interesting mocktail instead? A lovely blend of juices and other ingredients without a touch of alcohol. Sounds good doesn't it?
Here are a couple of recipes. Mocktails don't come simpler than this.
CO COLADA
Ingredients:
Pineapple juice 6 oz.
Coconut milk 8 oz.
Ice - 1 cup
Methology:
Put all three ingredients into a blender and whip for a minute.
Strain into a large glass
Garnish with slice of orange or lime
PRINCE CHARMING
Ingredients:
Club soda 3 oz.
Grenadine 2 tsps
Lemon juice 2 oz
Orange juice 2 oz
Pineapple juice 2oz
Methology:
Mix all juices together.
Add ice. Shake well.
Pour into tall glass.
Add Club Soda
Add Grenadine
Garnish with pineapple or orange slice.
Article Directory: http://www.articlecube.com
Valentine Recipe References : Salad
Great Salad Recipes
By: Dhiraj R .Bandurkar
Great Salad Recipes
Salads are nutritional and can be the great source of vitamins, proteins, carbohydrates, minerals and lot more. They are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) sometimes fruits. The dressing of the salads forms the crux of it, which differentiates the taste of different salads. Occasionally the salad is prepared with meat, fish cheese or nuts, which makes the salad of high calorie-content. Basically the salads are healthy with low calories most commonly found on every dining table in US
The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all green salads can be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.
There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.
Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad adds a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.
Chinese chicken salad
Ingredients:
Coleslaw
1 packet of chicken noodles
1/2-cup of chopped green onions
Few sliced almonds to add crunch
4 skinless, boneless chicken breasts
Dressing essentials:
1/2 cup of sugar
1/2 cup of olive oil
Wine vinegar or same quantity of rice preferably 1/2 cup rice
2 tsp. of soy sauce
Seasoning from the ramen
Method
To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on salad immediately before serving.
During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers. The summer salad recipe give involves fresh vegetables. Just go through the recipe to more about it.
Mid- summer Italian bread salad
Ingredients
1 clove of garlic
1 (1 pound) loaf or Italian bread preferably
1 cup of finely chopped tomatoes
1 cup of peeled, seeded and chopped cucumber
1 cup of chopped red onion
1 clove crushed garlic
2 cups of chopped fresh basil
1/8 cup of chopped fresh thyme
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
If the bread is too fresh toast it till it becomes dry and crunchy.
Preparations
First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared salad bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad.
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Looking for more information on Great Salad Recipes check out www.salad-recipe.net your guide to Great Salad Recipes.
By: Dhiraj R .Bandurkar
Great Salad Recipes
Salads are nutritional and can be the great source of vitamins, proteins, carbohydrates, minerals and lot more. They are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) sometimes fruits. The dressing of the salads forms the crux of it, which differentiates the taste of different salads. Occasionally the salad is prepared with meat, fish cheese or nuts, which makes the salad of high calorie-content. Basically the salads are healthy with low calories most commonly found on every dining table in US
The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all green salads can be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.
There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.
Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad adds a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.
Chinese chicken salad
Ingredients:
Coleslaw
1 packet of chicken noodles
1/2-cup of chopped green onions
Few sliced almonds to add crunch
4 skinless, boneless chicken breasts
Dressing essentials:
1/2 cup of sugar
1/2 cup of olive oil
Wine vinegar or same quantity of rice preferably 1/2 cup rice
2 tsp. of soy sauce
Seasoning from the ramen
Method
To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on salad immediately before serving.
During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers. The summer salad recipe give involves fresh vegetables. Just go through the recipe to more about it.
Mid- summer Italian bread salad
Ingredients
1 clove of garlic
1 (1 pound) loaf or Italian bread preferably
1 cup of finely chopped tomatoes
1 cup of peeled, seeded and chopped cucumber
1 cup of chopped red onion
1 clove crushed garlic
2 cups of chopped fresh basil
1/8 cup of chopped fresh thyme
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
If the bread is too fresh toast it till it becomes dry and crunchy.
Preparations
First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared salad bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad.
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Looking for more information on Great Salad Recipes check out www.salad-recipe.net your guide to Great Salad Recipes.
Valentine Recipe References : Pies
Lemon Pie Recipes
By: Jill S
Lemon Sour Cream Pie
1 cup sugar
4 tablespoons cornstarch
dash of salt
1 cup milk
1/4 cup butter
1 (9-inch) pie shell, baked
1 teaspoon lemon peel
1/4 cup lemon juice
1 cup sour cream
3 eggs, separated
Meringue:
1/2 cup sugar
2 tablespoons sugar
1/4 teaspoon cream of tartar
In a large saucepan, add 1 cup sugar, cornstarch and salt. Mix together well so the cornstarch is thoroughly mixed. Add in the milk slowly. Cook over medium heat, stirring constantly, until the mixture boils and thickens. In a small bowl, beat the egg yolks. Add in a little bit of the hot mixture to the egg yolks and mix well. Then add the egg yolk mixture to the main mixture. Continue to let it cook, stirring constantly for 2 more minutes. Remove from heat and mix in the butter, lemon juice and lemon peel. Cover the mixture and allow it to cool. After mixture has cooled, add in the sour cream. Put the lemon mixture into the baked pie crust.
For the meringue: In a small bowl, beat together the egg whites and the cream of tartar. Gradually add in the 1/2 cup sugar and the 2 tablespoons of sugar. Beat the mixture until it is stiff and forms peaks. Put this mixture on top of the pie. Bake in a 350 degree oven for 13 to 15 minutes or until brown.
Strawberry Lemon Pie
4 ounces of cream cheese, softened
1 (6 ounce) ready-made graham cracker pie crust
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 package (8 ounce) whipped topping
1 pint of strawberries, hulled and halved
2 cups cold milk
2 (3.4 ounce) packages instant pudding mix, vanilla or lemon
In a medium bowl, mix together the cream cheese, 1 tablespoon milk and sugar. Beat until the mixture is smooth. Add in the lemon juice and lemon peel. Add 1 1/2 cups whipped topping into the mixture. Pour this mixture into the pie crust and spread it out evenly over the bottom. Spread the strawberry halves evenly over the cream cheese mixture. Keep some to garnish the top.
In a large bowl, put the pudding mixes and the 2 cups of milk. Beat together for 1 minute. Let the mixture stand for a minute or until it has thickened. Add in 1 cup of the whipped topping. Put this mixture over the strawberry layer in the crust. Put the pie in the refrigerator for 4 hours or until the pie has set. Put the rest of the whipped topping and strawberries on top just before serving.
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Get more tasty baking recipes at Jill Seader’s website, YourBakingStory.com. Come browse around to find your favorite baking recipe or share one of your own. Happy Baking!
By: Jill S
Lemon Sour Cream Pie
1 cup sugar
4 tablespoons cornstarch
dash of salt
1 cup milk
1/4 cup butter
1 (9-inch) pie shell, baked
1 teaspoon lemon peel
1/4 cup lemon juice
1 cup sour cream
3 eggs, separated
Meringue:
1/2 cup sugar
2 tablespoons sugar
1/4 teaspoon cream of tartar
In a large saucepan, add 1 cup sugar, cornstarch and salt. Mix together well so the cornstarch is thoroughly mixed. Add in the milk slowly. Cook over medium heat, stirring constantly, until the mixture boils and thickens. In a small bowl, beat the egg yolks. Add in a little bit of the hot mixture to the egg yolks and mix well. Then add the egg yolk mixture to the main mixture. Continue to let it cook, stirring constantly for 2 more minutes. Remove from heat and mix in the butter, lemon juice and lemon peel. Cover the mixture and allow it to cool. After mixture has cooled, add in the sour cream. Put the lemon mixture into the baked pie crust.
For the meringue: In a small bowl, beat together the egg whites and the cream of tartar. Gradually add in the 1/2 cup sugar and the 2 tablespoons of sugar. Beat the mixture until it is stiff and forms peaks. Put this mixture on top of the pie. Bake in a 350 degree oven for 13 to 15 minutes or until brown.
Strawberry Lemon Pie
4 ounces of cream cheese, softened
1 (6 ounce) ready-made graham cracker pie crust
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 package (8 ounce) whipped topping
1 pint of strawberries, hulled and halved
2 cups cold milk
2 (3.4 ounce) packages instant pudding mix, vanilla or lemon
In a medium bowl, mix together the cream cheese, 1 tablespoon milk and sugar. Beat until the mixture is smooth. Add in the lemon juice and lemon peel. Add 1 1/2 cups whipped topping into the mixture. Pour this mixture into the pie crust and spread it out evenly over the bottom. Spread the strawberry halves evenly over the cream cheese mixture. Keep some to garnish the top.
In a large bowl, put the pudding mixes and the 2 cups of milk. Beat together for 1 minute. Let the mixture stand for a minute or until it has thickened. Add in 1 cup of the whipped topping. Put this mixture over the strawberry layer in the crust. Put the pie in the refrigerator for 4 hours or until the pie has set. Put the rest of the whipped topping and strawberries on top just before serving.
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Get more tasty baking recipes at Jill Seader’s website, YourBakingStory.com. Come browse around to find your favorite baking recipe or share one of your own. Happy Baking!
Valentine Recipe References : Cookies 2
Easy Christmas Cookie Recipes
One Recipe - Many Variations
By: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics:
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
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Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for a free copy of our Holiday Gift Guide, with great ideas for everyone on your list.
One Recipe - Many Variations
By: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics:
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
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Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for a free copy of our Holiday Gift Guide, with great ideas for everyone on your list.
Valentine Recipe References : Cookies 1
Cocoa Brownie Cookie Bars
By: Theresa Lisenby
Cocoa Brownie Cookie Bars
They are great for your kids. Good for an after school snack, a few hours before dinner. They also make great desserts after dinner. What can I say, nothing more....
Note:
Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico.
Directions:
Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.
Article Directory: http://www.articlecube.com
www.chocolatecurb.com/cocoa-brownie-cookie-bars/chocolate-cookies/2007/02/24
By: Theresa Lisenby
Cocoa Brownie Cookie Bars
They are great for your kids. Good for an after school snack, a few hours before dinner. They also make great desserts after dinner. What can I say, nothing more....
Note:
Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico.
Directions:
Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.
Article Directory: http://www.articlecube.com
www.chocolatecurb.com/cocoa-brownie-cookie-bars/chocolate-cookies/2007/02/24
Valentine Recipe References : Martini
Creating A Martini Masterpiece
By: MS Hutchins
Without a doubt, a true barometer of a bartender'
s skills and a person's taste is making a great
Martini! Martinis have really gained immense
popularity over the last decade. Everyone
remembers that James Bond loved his martinis, of
course they had to be "shaken, not stirred."
Making a classic dry martini is almost like
creating a very simple, yet very pure piece of
art. So, here it is, a step by step recipe for
creating the perfect dry martini.
You're going to need 11/2oz of dry gin. Don't
skimp on the quality, go for Beefeaters or
Tanqueray. Also, 1/2 oz of extra dry vermouth, a
toothpick, pimento stuffed olives, ice from
purified water, a cocktail shaker, and a martini
glass.Go ahead and fill the martini glass with
ice and water, this will chill the glass to
perfection while you mix the drink. Pour the gin
over ice in your cocktail shaker. Allow it to set
for a moment while you measure your vermouth.Go
ahead and add the vermouth to your shaker along
with a VERY tiny splash of olive juice. Cap off
your shaker and shake very vigorously. The key is
to shake it so long that your hands get super
cold.
Finally, empty all the water from your martini
glass, and wipe away all moisture droplets.Add
two olives skewered on a toothpick, and pour the
mixed drink into a glass. Sip it delicately and
enjoy!By the way,Shaking does have an advantage
over stirring. Shaking actually "bruises" the gin
and causes it to infuse with the vermouth.
Stirring, while effective, allows the spirits to
separate more easily in the glass.Use Jalapeno
stuffed olives instead of pimento and call it a "
Martinez" instead. It adds spice to the drink on
so many different levels.By the way, be sure to
use an authentic martini glass. A traditional
glass with a stem will cause your martini to warm
too quickly.
So, there you have it, the perfect martini. Once
you've enjoyed a martini that doesn't short-cut
the details, it's hard to drink one that is
hastily prepared. No excuses now that you've
tasted the difference!
Always remember to drink responsibly, and try to
enjoy your martini by itself. Very few foods
enhance the delicate balance of a great dry
martini!
Article Directory: http://www.articlecube.com
Michael Hutchins created his online store, http:// www.home-bars-and-more.com to be fun, "one-stop" shopping for all your home bar needs. It's a fabulous place to just browse around! Check it out now!
By: MS Hutchins
Without a doubt, a true barometer of a bartender'
s skills and a person's taste is making a great
Martini! Martinis have really gained immense
popularity over the last decade. Everyone
remembers that James Bond loved his martinis, of
course they had to be "shaken, not stirred."
Making a classic dry martini is almost like
creating a very simple, yet very pure piece of
art. So, here it is, a step by step recipe for
creating the perfect dry martini.
You're going to need 11/2oz of dry gin. Don't
skimp on the quality, go for Beefeaters or
Tanqueray. Also, 1/2 oz of extra dry vermouth, a
toothpick, pimento stuffed olives, ice from
purified water, a cocktail shaker, and a martini
glass.Go ahead and fill the martini glass with
ice and water, this will chill the glass to
perfection while you mix the drink. Pour the gin
over ice in your cocktail shaker. Allow it to set
for a moment while you measure your vermouth.Go
ahead and add the vermouth to your shaker along
with a VERY tiny splash of olive juice. Cap off
your shaker and shake very vigorously. The key is
to shake it so long that your hands get super
cold.
Finally, empty all the water from your martini
glass, and wipe away all moisture droplets.Add
two olives skewered on a toothpick, and pour the
mixed drink into a glass. Sip it delicately and
enjoy!By the way,Shaking does have an advantage
over stirring. Shaking actually "bruises" the gin
and causes it to infuse with the vermouth.
Stirring, while effective, allows the spirits to
separate more easily in the glass.Use Jalapeno
stuffed olives instead of pimento and call it a "
Martinez" instead. It adds spice to the drink on
so many different levels.By the way, be sure to
use an authentic martini glass. A traditional
glass with a stem will cause your martini to warm
too quickly.
So, there you have it, the perfect martini. Once
you've enjoyed a martini that doesn't short-cut
the details, it's hard to drink one that is
hastily prepared. No excuses now that you've
tasted the difference!
Always remember to drink responsibly, and try to
enjoy your martini by itself. Very few foods
enhance the delicate balance of a great dry
martini!
Article Directory: http://www.articlecube.com
Michael Hutchins created his online store, http:// www.home-bars-and-more.com to be fun, "one-stop" shopping for all your home bar needs. It's a fabulous place to just browse around! Check it out now!
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