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Passion Margarita

Cocktails No Comments »

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Content

A delicious recipe for Passion Margarita, with Alize® Gold Passion liqueur, tequila, Cointreau® orange liqueur and lime juice.

Ingredients

3/4 oz Alize Gold Passion liqueur
3/4 oz tequila
1 oz Cointreau orange liqueur
3/4 oz fresh lime juice

Method

Shake all ingredients well with ice and strain into a chilled cocktail glass rimmed with coarse salt.
Garnish with a lime wheel, and serve.

Serve

Cocktail Glass

Nutrition Info

(per 3.3 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein
215
902
0 g
20.4 g
0.1 g
Fiber
Sugars
Cholesterol
Sodium
Alcohol
0.1 g
-
-
-
23.2 g

Recipe for Lemon Pudding Cake

Baked Goods No Comments »

lemon-pudding-cake-recipe.JPG

4 Eggs, separated

1/3 c Lemon Juice

1 ts Grated Lemon Peel

1 tb Butter or Margarine, melted

1 1/2 c Sugar

1/2 c Flour

1/2 ts Salt

1 1/2 c Milk

Whipped Cream Beat yolks until thick and lemony about 5-8 minutes.
Blend in the juice, lemon peel and butter.
Combine sugar, flour, salt and add alternately with milk blending well after each addition.
Beat whites until stiff.
Fold into batter.
Pour batter into a 1-1/2 Qt baking dish.
Set in a pan of hot water and bake 50 minutes in a preheated 350oF oven until lightly brown.
Serve warm with whipped cream.
Source: “The Yankee Kitchen” 04-07-93 [#2] Granny Orr Submitted By KATHERINE SMITH On 08-23-94
—–

Lemony Caesar Salad - Recipe

Cheese No Comments »
1 1/2 tb Olive oil

1/4 c Chopped walnuts

4 Thin slices whole-grain

-bread 1/4 c Anchovy spread (recipe

-follows) 1/2 lg Head romaine lettuce,

-rinsed and patted dry 1 c Caesar Dressing (recipe

-follows) 4 oz Parmesan cheese in one piece

Julee Rosso and Sheila Lukins characterize this inventive, egg-free recipe from “The New Basics” (Workman, 1989) as “a lovely, light version of the classic”.
They suggest tucking the walnut toast under a couple of big, crisp leaves of romaine, so it’s a surprise.
Heat the olive oil in a small skillet.
Add the walnuts and saute over medium heat until lightly toasted, 3 to 5 minutes. Set aside.
Toast the bread; then spread each slice with Anchovy Spread and scatter with the toasted walnuts Tear the lettuce into pieces and toss with the dressing.
Place a piece of prepared toast on each plate and top with a portion of the lettuce and dressing. Using a vegetable peeler, shave thin slices of Parmesan over each portion.
Serve immediately.
Makes 4 servings.
ANCHOVY SPREAD: 12 anchovy fillets, drained 2 teaspoons Dijon-style mustard 1 teaspoon coarsely ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, at room temperature 1 clove garlic, finely minced Using a fork, mash the anchovies in a small bowl.
In another small bowl, whisk the remaining ingredients together.
Add to the anchovies and mix until a paste has formed.
Makes about 1/4 cup.
CAESAR DRESSING: 1 teaspoon grated lemon zest 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon white wine vinegar 2/3 cup extra-virgin olive oil 1 teaspoon coarsely ground black pepper 1/2 teaspoon salt Combine the lemon zest, juice, garlic and vinegar in a small bowl and whisk well.
Slowly add the olive oil, whisking constantly until smooth.
Add the pepper and salt and set aside.
Makes 1 cup.
Posted by Stephen Ceideburg; February 14 1991.

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