Jennifer's Art And Practice Of Cooking Recipes

Funny Food

2006-07-27T18:19:00.000+08:00

Fun With Sushi

2006-07-17T18:49:00.000+08:00

Individual Baked Eggs

2006-07-11T12:42:00.000+08:00

"A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time."

Original recipe yield: 1 serving.
Prep Time:15 Minutes
Cook Time:30 Minutes
Ready In:45 Minutes
Servings:1 (change)

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INGREDIENTS:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Addictive Sweet Potato Burritos

2006-07-04T11:39:00.000+08:00

"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."
Original recipe yield: 12 burritos.
Prep Time:30 Minutes
Cook Time:20 Minutes
Ready In:50 Minutes
Servings:12 (change)
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INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
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DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C).
( 2 ) Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and ( 3 ) stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
( 4 ) Bake for 12 minutes in the preheated oven, and serve.

TODAY NO COOKING !! NO RECIPES !! JUST FOR FUNNY VIDEO.....ENJOY IT !! 100% YOU LAUGH ...

2006-06-28T19:01:00.000+08:00

Sloppy Joes

2006-06-22T18:32:00.000+08:00

"This is the recipe my mother used for sloppy joes, and it always gets compliments!"
Original recipe yield: 6 servings.
Prep Time:10 Minutes
Cook Time:30 Minutes
Ready In:40 Minutes

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INGREDIENTS:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

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DIRECTIONS:
( 1 ) In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
( 2 ) Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Celebrate Dear Old Dad

2006-06-14T18:54:00.000+08:00

What better way to get Dad up on the right side of the bed than with a great breakfast? If you’re really keen on treating the paternal unit like King for a Day, why not serve it to him in bed?

Greek Scrambled Eggs
"This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty."
Original recipe yield: 2 servings.
Prep Time: ONLY 10 Minutes
Cook Time:5 Minutes
Ready In:15 Minutes
Servings:2 (change)
INGREDIENTS:
1 tablespoon butter
3 eggs
1 teaspoon water
1/2 cup crumbled feta cheese
salt and pepper to taste
DIRECTIONS:
( 1 ) Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

Taco Pie

2006-06-06T19:49:00.000+08:00

"It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches! Serve with taco sauce."
Original recipe yield: 4 servings.
Prep Time:20 Minutes
Cook Time:10 Minutes
Ready In:30 Minutes
Servings:8 (change)

INGREDIENTS:
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C).
( 2 ) Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
( 3 ) Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
( 4 ) Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Baked Salmon

2006-06-02T11:23:00.000+08:00

"This is a great recipe for beginners! This was my first time making fish and it was a hit. Even my 9 year old daughter who wouldn't dream of eating fish EVER had half of my portion!"
Original recipe yield: 2 servings.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 2 Hours
Servings: 2 (change)

INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

DIRECTIONS:
( 1 ) In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
( 2 ) Preheat oven to 375 degrees F (190 degrees C).
( 3 ) Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Pork Roast with Ginger Peach Glaze

2006-05-31T00:22:00.000+08:00

"Ginger Peach Glaze gives pork a refreshing flavor and beautiful appearance. Goes great with wild rice and green beans."
Original recipe yield: 8 servings.
Prep Time: 5 Minutes
Cook Time:1 Hour 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings:8 (change)
INGREDIENTS:
2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Ground Thyme
2 pounds boneless pork loin roast
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
3/4 teaspoon McCormick® Ground Ginger
DIRECTIONS:
( 1 ) Combine Season-All® and thyme. Rub on all sides of pork roast.
( 2 ) Grill over indirect heat or bake 1 hour and 15 minutes at 350 degrees F or until done (160 degrees F on meat thermometer).
( 3 ) Combine preserves, Worcestershire sauce and ginger. Coat pork roast with preserves mixture during last 10 minutes of cooking.

Garlic Chicken with Orzo Noodles

2006-05-27T00:20:00.000+08:00

"This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish."
Original recipe yield: 4 servings.
Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes
Servings:4 (change)
INGREDIENTS:
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
DIRECTIONS:
( 1 ) Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
( 2 ) Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Chicken and Bacon Shish Kabobs

2006-05-23T18:09:00.000+08:00

"Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must try! (They can also be broiled instead of grilled if low on time.)"
Original recipe yield: 6 servings.
Prep Time:25 Minutes
Cook Time:20 Minutes
Ready In:1 Hour 45 Minutes
Servings:6 (change)
INGREDIENTS:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers
DIRECTIONS:
( 1 ) In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
( 2 ) Preheat grill for high heat.
( 3 ) Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. ( 4 ) Alternate with mushroom halves and pineapple chunks.
( 5 ) Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Mesquite & Garlic Grilled Steak

2006-05-17T23:34:00.000+08:00

Mesquite & Garlic Grilled Steak

"Marinate your favorite steaks in a Southwest flavored marinade for 30 minutes, then grill to perfection. It's that simple!"
Original recipe yield: 4 servings.
Prep Time: 7 Minutes
Cook Time: 20 Minutes
Ready In: 57 Minutes
Servings: 4 (change)

INGREDIENTS:
1 1/2 pounds steak, 1-inch thick (top sirloin, rib-eye or T-bone)
1 (12 ounce) bottle Lawry's® Mesquite Marinade With Lime Juice
1 1/2 teaspoons Lawry's® Seasoned Pepper
1 teaspoon Lawry's® Garlic Powder With Parsley

DIRECTIONS:
( 1 ) Place steak in large Ziploc® bag. In medium bowl, mix together Mesquite
Marinade, Seasoned Pepper and Garlic Powder With Parsley;reserve 1/3 cup marinade mixture. Pour remaining marinade mixture into bag with steak; seal bag. Marinate in refrigerator for 30 minutes, turning once.
( 2 ) Remove steak from bag, discarding used marinade. Grill, brushing often with reserved marinade mixture, until desired degree of doneness, about 16 to 20 minutes.

Tomato Pie

2006-05-08T10:20:00.000+08:00

Tomato Pie
"Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe."
Original recipe yield: 6 servings

INGREDIENTS:
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon - cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise
DIRECTIONS:
( 1 ) Preheat oven to 375 degrees F (190 degrees C).
( 2 ) In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
( 3 ) Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

2006-05-02T00:21:00.000+08:00

"Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree."
Original recipe yield: 8 to 10 servings.
Prep Time:1 Hour
Cook Time:30 Minutes
Ready In:1 Hour 30 Minutes
Servings:9 (change)
INGREDIENTS:
2 tablespoons fresh lemon juice
3/4 cup butter
2 cloves garlic, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimento
1 cup chopped pecans
1 1/2 cups chopped fresh broccoli florets
1 small onion, minced
1/2 cup sour cream
1 (3 ounce) package cream cheese
8 skinless, boneless chicken breast halves
1 egg, beaten
1 cup dry bread crumbs
1/2 cup chopped pecans
1 tablespoon vegetable oil
DIRECTIONS:
( 1 ) To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. ( 2 ) Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
( 3 ) Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. ( 4 ) Dip the chicken rolls in the egg, then in the pecan mixture.
Preheat oven to 350 degrees F (175 degrees C).
( 5 ) Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
( 6 ) Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

Down-Home Sausage Gravy

2006-04-28T13:32:00.000+08:00

Down-Home Sausage Gravy
"Savory breakfast sausage adds a ton of flavor to this simple biscuits 'n gravy recipe. It's practically a meal in itself but don't be shy about adding eggs and hash browns for a hearty brunch."
Original recipe yield: 8 to 10 servings.
Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:8 (change)
INGREDIENTS:
1 (16 ounce) package fresh breakfast sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
1 cup water
1/4 teaspoon salt
hot pepper sauce to taste
hot biscuits
DIRECTIONS:
( 1 ) COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
( 2 ) SERVE immediately over biscuits.

Blue Cheese Burgers

2006-04-26T23:34:00.000+08:00

Blue Cheese Burgers
"Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers."
Original recipe yield: 12 servings.
Prep Time:15 Minutes
Cook Time:10 Minutes
Ready In:2 Hours 25 Minutes
Servings:12 (change)
INGREDIENTS:
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns
DIRECTIONS:
( 1 ) In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
( 2 ) Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
( 3 ) Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Oven Pot Roast

2006-04-22T18:00:00.000+08:00

Oven Pot Roast
"This is so easy and tastes great. It makes wonderful gravy while it's cooking."
Original recipe yield: 12 servings.
Prep Time:15 Minutes
Cook Time:3 Hours

Ready In:3 Hours 15 Minutes
Servings:12 (change)

INGREDIENTS:
1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth
DIRECTIONS:
( 1 ) Preheat oven to 325 degrees F (165 degrees C).
( 2 ) In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
( 3 ) In a large pot over medium/high heat, melt the butter and brown the roast on all sides.

( 4 ) Place in a 4 quart casserole dish with lid.
( 5 ) In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
( 6 ) Cover and bake in preheated oven for 3 hours or until desired doneness.

Awesome Roast Beef

2006-04-19T03:25:00.000+08:00

Awesome Roast Beef
"This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches."
Original recipe yield: 6 to 8 servings.
Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 7 (change)
INGREDIENTS:
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
DIRECTIONS:
( 1 ) Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Wisconsin Maple & Clover Honey Glazed Ham

2006-04-14T09:25:00.000+08:00

Wisconsin Maple & Clover Honey Glazed Ham
"This recipe for Cook's Ham comes to use courtesy of Chef Robert Baker of Hubbard Park Lodge in Milwaukee, Wisconsin. Maple syrup and clover honey are the base for this cozy spiced glazed ham."
Original recipe yield: 20 servings.
Prep Time:
10 Minutes
Cook Time:
2 Hours 30 Minutes
Ready In:
2 Hours 40 Minutes
Servings:
20 (change)
INGREDIENTS:
1 Cook's® brand Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
1 cup brown sugar
1 cup maple syrup
1 cup clover honey
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground English mustard
DIRECTIONS:
Prepare and heat ham according to package directions.
Meanwhile, to prepare glaze, combine remaining ingredients in a bowl, set aside.
Brush glaze on your Cook's brand ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.

Spicy Grilled Shrimp

2006-04-12T11:22:00.000+08:00

Spicy Grilled Shrimp

"So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too."
Original recipe yield: 6 servings.
Prep Time: 15 Minutes
Cook Time: 6 Minutes
Ready In: 21 Minutes
Servings: 6 (change)
INGREDIENTS:
1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish
DIRECTIONS:
Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Broccoli Pie

2006-04-08T09:00:00.000+08:00

Broccoli Pie
"My family loves this delicious dinner pie."
Original recipe yield: 8 servings.
Servings:
8 (change)
INGREDIENTS:
3/4 cup baking mix
3 eggs
1 1/3 cups milk
2 (10 ounce) packages chopped frozen broccoli, thawed
2/3 cup chopped onion
12 ounces shredded Cheddar cheese

DIRECTIONS:
( 1 ) Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie plate.
( 2 ) In a large bowl, combine baking mix, eggs, and milk. Mix until smooth. Stir in broccoli, onion, and 2 cups of the shredded cheese. Pour mixture into pie plate.
( 3 ) Bake in preheated oven for 25 to 30 minutes, until golden brown. Top with remaining cheese and return to oven just until cheese is melted. Serve hot.

Easy Four Cheese Lasagna

2006-04-03T22:52:00.000+08:00

Easy Four Cheese Lasagna
"This makes a very authentic tasting lasagna, rich, cheesy and very filling."
Original recipe yield: 1 - 9x13 dish.
Prep Time:
30 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 15 Minutes
Servings:
8 (change)
INGREDIENTS:
16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Roast Chicken with Rosemary

2006-04-01T12:58:00.000+08:00

Roast Chicken with Rosemary
"When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!"
Original recipe yield: 2 servings.
Servings:
8 (change)
INGREDIENTS:
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C).
( 2 ) Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place in a 9x13 inch baking dish or roasting dish and bake/roast in the preheated oven for 2 to 2 1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird!

Roasted Lemon Herb Chicken

2006-03-31T00:16:00.000+08:00

"My family loves this. My husband even requests it."
Original recipe yield: 8 servings.
Prep Time:
15 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
8 (change)
INGREDIENTS:
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Baked Macaroni and Cheese

2006-03-29T00:10:00.000+08:00

"A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'"
Original recipe yield: 3 to 4 servings.
Servings:
3 (change)
INGREDIENTS:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS:
( 1 ) Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
( 2 ) Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
( 3 ) Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Honey Of An Oatmeal Bread

2006-03-26T02:08:00.000+08:00

"Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches."
Original recipe yield: 1 - 1 pound loaf.

Prep Time:5 Minutes
Cook Time:3 Hours
Ready In:3 Hours 5 Minutes
Servings:10 (change)
INGREDIENTS:
1 cup water
1 tablespoon vegetable oil
1/4 cup honey
1 teaspoon salt
1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast
DIRECTIONS:
( 1 ) Place ingredients in bread machine pan in the order suggested by the manufacturer.
( 2 ) Select Light Crust or Basic setting, and press Start.

Ginger Glazed Mahi Mahi

2006-03-24T18:19:00.000+08:00

"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!"
Original recipe yield: 4 servings.

Prep Time:5 Minutes
Cook Time:12 Minutes
Ready In:37 Minutes
Servings:4 (change)
INGREDIENTS:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
DIRECTIONS:
( 1 ) In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
( 2 ) Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
( 3 ) Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Irish Bacon And Cabbage Soup

2006-03-21T09:44:00.000+08:00

"This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour."

Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
Servings:
4 (change)
INGREDIENTS:
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Mommy!

2006-03-17T16:56:00.000+08:00

ANTI-JOKE
"Mommy, mommy! What a pretty dress!"
"Shut-up. It won't fit over your iron lung."
"Mommy, mommy! The room is spinning!"
"Shut up or I'll nail your other foot to the floor.

Smoked Salmon Sushi Roll

2006-03-15T23:06:00.000+08:00

"A very basic and easy way to make sushi rolls."
Original recipe yield: 6 rolls.
Prep Time:30 Minutes
Ready In:5 Hours

INGREDIENTS:
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste
DIRECTIONS:
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

A true horror story ..................Read all

2006-03-13T10:54:00.000+08:00

This happened about a month or two ago near Lonavala, and even though itsounds like something out of the X Files or from Alfred Hitchcock Presents...it's real ! This guy drives from Mumbai to Pune and decides not to take the newexpressway as he wants to see the scenery. The inevitable happens and when he reaches theghats his car breaks down - he's stranded miles from nowhere. Having no choice he starts walking on the side of the road, hoping to get a lift to the nearest human abitation. It's dark and raining and pretty soon he's wet and shivering. The night rolls on and no car goes by, the monsoon rains are so strong he can hardly see a few feet ahead of him. Suddenly he sees a car coming towards him. It slows and then stops next to him - without thinking the guy opens the car's door and jumps in. Seated in the back, he leans forward to thank the person who had saved him when he realizes there is nobody behind the wheel!!! Even though there's no one in the front seat and no sound of any engine,the car starts moving slowly. The guy looks at the road ahead and sees a curve coming the hills and there is a steep, steep drop beyond the curve). Scared almost to death he starts to pray, begging the Lord for his life. He hasn't come out of shock, when just before he hits the curve, a hand appears through the window and moves the wheel! The car makes the curve safely and continues on the road to the next bend. The guy, now paralyzed in terror, watches how the hand appears every time they are before a curve and moves the steering wheel just enough to get the car around each bend. Finally, the guy sees lights ahead. Gathering his courage he wrenches ! open the door of then silent, slowly moving car, scrambles out and runs as hard as he can towards the lights. It's a small town. Wet and in shock goes to a roadside dhabba, which is open, and asks for a drink. They find some hooch and give him a shot. And he starts telling whoever is in the dhabba about the horrible experience he's just been through. A silence envelops everybody when they realize the guy isn't drunk,and is really frightened - he's crying and shaking. So they give him more hooch and talk about what they should do, whether to call the police or find a priest, or what. But just then two guys (santa & banta) walk into the dhabba. And one says to the other "Look, Banta - that's the jerk that got in the car when we were pushing it." ...

Sweet and Spicy Tomato Chicken

2006-03-06T13:04:00.000+08:00

Here is a delightful recipe for roasted chicken that pairs the sweetness of ripe tomatoes and brown sugar with the smoky spiciness of chilies and jalapenos. It's also low fat. What could be better?

INGREDIENTS:

3 - 4 Pounds Chicken Breast, bone-in or Whole Chicken cut into pieces
2 Large Tomatoes, stem and seeds removed, roughly chopped
2 Cloves of Garlic, peeled and minced
2 Jalapenos, stem and seeds removed, chopped fine
2 Tablespoons Chili Powder, preferably Ancho
2 Tablespoons Vegetable Oil
3 Tablespoons Dark Brown Sugar
1 Tablespoon Molasses
1 Teaspoon Cumin, ground
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Cup Dry White Wine
1 Cup Water
PREPARATION:
Preheat oven to 425 degrees.
Place all the ingredients (except for the chicken, wine, and water) in a large bowl and mix well. Add the chicken and toss until the chicken is well coated. Let marinate in refrigerator for 1 hour.
Place the chicken in a 9 inch x 13 inch pan or dish.
Pour any remaining tomato mixture over the top of the chicken. Add the wine and water to the pan. Loosely cover the pan with aluminum foil and place into the oven.
After 30 minutes remove the foil from the pan. Continue to cook until the chicken is firm and juices run clear, about another 15 minutes.

Scrumptious Strawberry Shortcake

2006-03-03T23:56:00.000+08:00

"Serve with whipped cream on top."
Original recipe yield: 12 servings.
Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:55 Minutes
Servings:12 (change)
INGREDIENTS:
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C).
( 2 ) In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets. ( 3 ) Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
( 4 ) Let shortcakes cool before splitting and filling with sugared berries.

Marinated Grilled Shrimp

2006-03-02T18:52:00.000+08:00

"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"

Original recipe yield: 6 servings.
Prep Time:15 Minutes
Cook Time:6 Minutes
Ready In:55 Minutes
Servings:6 (change)
INGREDIENTS:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
DIRECTIONS:
( 1 ) In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
( 2 ) Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
( 3 ) Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Lemon Butter Chicken

2006-03-01T17:57:00.000+08:00

"I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls."

Original recipe yield: 4 servings.
Prep Time:15 Minutes
Cook Time:25 Minutes
Ready In:40 Minutes
Servings:4 (change)
INGREDIENTS:
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
( 2 ) Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
( 3 ) Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Banana Fruit Smoothie

2006-02-24T09:37:00.000+08:00

"This is a great way to cool down. Adjust the honey to your personal taste."

Original recipe yield: 4 servings.
Prep Time:5 Minutes
Ready In:5 Minutes
Servings:4 (change)
INGREDIENTS:
1 cup pineapple juice
3 bananas, sliced
1 tablespoon honey
2 cups ice
DIRECTIONS:
( 1 ) In a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve.

2006-02-22T22:59:00.000+08:00

Tasting Wine
Novices stare in wonder as wine experts tilt, swirl, sniff, gurgle and swallow during the wine tasting process. Is all this really necessary? Yes, these five steps ensure that every nuance of a wine's color, body, aroma, flavor, and aftertaste is captured and can be described by the taster.
Let's discuss the 5 steps of wine tasting in more detail:
Color and Clarity
1. Tilt red wines (in your glass) away from you against a white background, such as a white tablecloth or white piece of paper or place mat. Look at the outer edge, or "lip", of the wine—if the color of the wine is dark black/red that goes all the way out to the edge, then that's the sign of a very young wine. In older red wines, the color fades to a brown/red and recedes towards the middle of the glass, leaving a wide clear lip. This is called "color separation". To a lesser extent, the same is true of rosé wines. As white wines age they oxidize or "maderize" and turn tawny brown like Madeira.
Experts also sometimes hold red wines up to the light to judge their color and clarity. Cloudy wines are an indication of possible contamination, unless it is sediment common in very old red wines. This sediment will have to be filtered through a strainer (or coffee filter) as the wine is decanted. Don't drink the sediment.
To judge the clarity of white wines, including Champagne and sparkling wines or dessert wines, place the wine glass on the table and look straight down into the wine—the greater the clarity, the more brilliant the wine, and it will sparkle like diamonds.
Body
2. Swirl the wine to judge its body or viscosity. First swirl vigorously, then stop and wait for the formation of "legs" (clear tears) that fall back into the wine. The thicker the legs, and the more slowly they fall, the more full-bodied the wine. Very light white wines, such as a German Mosel Riesling Kabinett, have virtually no legs and look almost like water. Sweet, luscious dessert wines invariably have the most viscosity and thickest legs. Some wine experts "chew" the wine in their mouth to judge its body (and tannin and flavor). But I prefer not to do this, especially with red wines, as chewing them will blacken your teeth.
Aroma
3. To judge the aroma, swirl the wine in your glass before sniffing deeply. Glasses should be no more than 1/3 full so that you can swirl without spilling. Swirling vaporizes the wine and releases the molecules of aroma that must travel through your nasal passages to reach the nerve receptors waiting to snatch them and tell your brain what they smell like—yeast or toast and apple or pear, for example in Champagne.
In general, red wines have more intense and varied aromas than white wines. When young, great reds exhibit lots of berry aromas with perhaps mint, spice, licorice or chocolate. As red wines age, they develop more raisin or dried plum (what used to be called prune) aromas, until they oxidize, become too old and smell of vinegar. White wines follow a similar progression, but end up smelling like bad sherry when they're over the hill or "mort", dead, as the French say.
Sweetness, Saltiness, Acidity and Tannin
4. Sip a small mouthful of wine, roll it around your tongue and do the wine "gurgle". To gurgle the wine, hold it in the middle of your tongue while you part your lips very slightly and carefully, and suck in some air. This wine gurgling vaporizes more molecules of the wine so that you can get an intense impression of its sweetness, saltiness, acidity and tannin or astringency and bitterness.
If the wine is very sweet, it creates a tingling at the tip of the tongue. (All this sounds so sexy, well wine is sexy!) If the wine is very high in acidity, you will feel a "needles and pins" sensation on the sides of your tongue. There is only one salty wine that I know of, Manzanilla Sherry. It is aged in barrels placed by the sea in southwest Spain so that the salty ocean air penetrates the wood and gives the wine a slightly salty taste, which makes Manzanilla the perfect Sherry for tapas and appetizers.
And if the wine has a lot of tannin (from black grape skins and oak barrels), then you will feel a dry sensation on the surface of your tongue and throughout your palate. This tannin is the same tannic acid in tea. Young red wines have a lot of tannin from the sources just mentioned, but this tannin acts as a natural preservative and antioxidant in red wines, which is why they live longer than most white wines.
The tannin explains the health benefits of drinking red wines, such as keeping arteries clear of plaque and lowering the incidence of heart disease. Tannin in red wines also helps us digest high fat foods such as cheese and red meat. That's why red wines are used to marinate meat, and why the protein in cheese actually pulls out some of the tannin in red wines, making them taste smoother.
Concentration and Aftertaste
5. The greatest red wines have deep fruit concentration in the "middle range" of the tasting process just before you swallow. Certain red grape varieties, such as Merlot, are known for tasting watery instead of concentrated—which is why winemakers call Merlot the grape with the "hole in the middle".
Swallow at least some of the wine to judge the aftertaste or finish. Some experts always spit instead of swallowing, but I believe you have to taste at least a little bit of the wine to get a more accurate assessment of its properties. Great wines have a long, lingering, pleasant finish. This is called the "memory" of the wine. When you consider the price of the best wines, it is well worth training your taste buds and wine memory because that—and bragging rights—will be all you have left.

Red and Green Christmas Jalapeno Jelly

2006-02-21T18:27:00.000+08:00

"This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."
Original recipe yield: 6 jelly jars.

Prep Time:20 Minutes
Cook Time:10 Minutes
Ready In:30 Minutes
Servings:36 (change)
INGREDIENTS:
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
DIRECTIONS:
( 1 ) Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
( 2 ) In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
( 3 ) Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
( 4 ) Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Mongolian Strawberry-Orange Juice Smoothie

2006-02-20T17:34:00.000+08:00

"My friend gave this to me once when I was at her house, and I tried it at home. You don't have to follow this exactly at all! You can add more strawberries, if you like."

Original recipe yield: 4 servings.
Prep Time:10 Minutes
Ready In:10 Minutes
Servings:4 (change)
INGREDIENTS:
1 cup chopped fresh strawberries
1 cup orange juice
10 cubes ice
1 tablespoon sugar
DIRECTIONS:
( 1 ) In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth. Pour into glasses and serve.

Margaritas on the Rocks

2006-02-19T22:08:00.000+08:00

"This is the best batch of margaritas you'll ever make. Everybody wants the recipe after consuming one of these."
Original recipe yield: 8 servings.

Prep Time:10 Minutes
Ready In:10 Minutes
Servings:8 (change)

INGREDIENTS:
2 cups sweet and sour mix
1 cup triple sec
1 1/2 cups gold tequila
1/3 cup brandy-based orange liqueur (Grand Marnier®)
2 limes, quartered
DIRECTIONS:
( 1 ) Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice.
( 2 ) In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.

Dana's Tropical Fruit Smoothie

2006-02-17T23:25:00.000+08:00

"A favorite summertime breakfast of ours. Fruity and refreshing, and low fat!!"
Original recipe yield: 2 servings.
Prep Time:
5 Minutes
Ready In:
5 Minutes
Servings:2 (change)

INGREDIENTS:
1 (15 ounce) can crushed pineapple with juice
1 cup plain yogurt
1 banana
8 cubes ice
1 cup orange juice

DIRECTIONS:
( 1 ) Combine undrained can of pineapples, yogurt, banana, and ice cubes in a blender. Blend while adding orange juice until fruit is pureed and it is the desired consistency.

White Sangria

2006-02-16T15:43:00.000+08:00

"WONDERFUL!!! A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink."
Original recipe yield: 1 gallon.
Prep Time:30 Minutes
Ready In:1 Hour 30 Minutes
Servings:32 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1/2 cup peach schnapps
1/2 cup cognac
1/4 cup white sugar
4 oranges, sliced into rounds
2 mangos, peeled and sliced
4 (750 milliliter) bottles dry white wine, chilled
1 liter ginger ale, chilled
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour.
Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.

Irish Cream Iced Cappuccino

2006-02-14T18:31:00.000+08:00

"Refreshing and decadent coffee shop drink that is easy to make at home. This version has 43% less calories and only 2 grams of fat per serving thanks to EQUAL® and fat-free milk, but the flavor is not compromised."
Original recipe yield: 8 servings.
Servings:8 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1/2 cup unsweetened cocoa powder
1/2 cup instant coffee granules
1 cup water
1/2 cup Equal® Spoonful*
6 cups fat-free milk
1/2 cup liquid Irish cream coffee creamer or flavor of choice
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Whisk together first 3 ingredients in a large saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil whisking constantly, 2 minutes. Remove mixture from heat; add Equal®. Cool slightly.
( 2 ) Whisk in milk and creamer. Cover and chill at least 4 hours or up to 2 days. Serve over ice.

Caramel Cappuccino

2006-02-14T18:29:00.000+08:00

"If you haven't tried the taste of caramel and cappuccino together yet, you don't know what you're missing. This Caramel Cappuccino blends together so quickly, you'll want to make this creamy drink as often as possible."
Original recipe yield: 1 servings.
Prep Time:5 Minutes
Ready In:5 Minutes
Servings:1 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1/2 cup fat free milk
1/2 cup vanilla fat-free frozen yogurt
1 packet Cappuccino NESTLE® CARNATION® INSTANT BREAKFAST®
1 tablespoon caramel ice cream topping or syrup
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) PLACE milk, frozen yogurt, Carnation Instant Breakfast and caramel topping in blender; cover. Blend until smooth.

Easy Lemonade

2006-02-14T18:23:00.000+08:00

"You can use a combination of lemon and lime, or lemon and orange, or lemon, lime AND orange! 3/4 cup is about 3 large lemons, but measure it because you don't want it too tart!"
Original recipe yield: 8 servings.
Prep Time:10 Minutes
Cook Time:5 Minutes
Ready In:15 Minutes
Servings:8 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
3/4 cup fresh lemon juice
2 quarts water
1/2 cup white sugar
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

Delicious Healthy Strawberry Shake

2006-02-13T23:59:00.000+08:00

"My Mom used to make this for me when I was a kid. I loved it then and I still love it! Especially on hot days!"
Original recipe yield: 2 servings.
Prep Time:10 Minutes
Ready In:10 Minutes
Servings:2 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
2 cups milk
1 tablespoon honey
1 teaspoon vanilla extract
1 cup frozen strawberries
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.

Bellini Meanie Martini

2006-02-11T15:12:00.000+08:00

"Peach schnapps and vodka are shaken, then topped off with a splash of champagne, and a few fresh raspberries. Yuuuuuummmmm!"
Original recipe yield: 1 martini.
Prep Time:5 Minutes
Ready In:5 Minutes
Servings:1 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.

Amazingly Good Eggnog

2006-02-11T14:58:00.000+08:00

"It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!"
Original recipe yield: 12 servings.
Prep Time:20 Minutes
Cook Time:8 Minutes
Ready In:6 Hours 28 Minutes
Servings:12 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
( 2 ) In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
( 3 ) Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Cappuccino in a Jar

2006-02-09T18:16:00.000+08:00

"Cappuccino mix that can be placed in a jar. It makes a great gift to go along with cookies in a jar! It could also be used in a fundraiser."
Original recipe yield: 2 - 12 ounce jars.
Prep Time:10 Minutes
Ready In:10 Minutes
--------------------------------------------------------------------------------
INGREDIENTS:2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup white sugar
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
( 2 ) In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
( 3 ) Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

A Very Intense Fruit Smoothie

2006-02-08T23:56:00.000+08:00

"Gorgeous colour and absolutely refreshing. Use your favorite canned fruit - I prefer peaches or pears."
Prep Time:3 Minutes
Ready In:3 Minutes
--------------------------------------------------------------------------------
INGREDIENTS:
1 (10 ounce) package frozen mixed berries
1 (15 ounce) can sliced peaches, drained
2 tablespoons honey
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.

Blue Sky Martini

2006-02-07T12:53:00.000+08:00

"A vodka martini with vermouth and a splash of blue curacao. Looks cool in a martini glass."
Original recipe yield: 1 serving.
Prep Time:2 Minute
Ready In:2 Minutes
--------------------------------------------------------------------------------
INGREDIENTS:
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.

Cosmopolitan

2006-02-06T18:52:00.000+08:00

"This is a civil cocktail mon cherie!"
Prep Time:3 Minutes
Ready In:3 Minutes
--------------------------------------------------------------------------------
INGREDIENTS:
1 (1.5 fluid ounce) jigger vodka
1/2 fluid ounce cointreau
1 teaspoon fresh lime juice
1 1/2 fluid ounces cranberry juice
1 twist lime zest, garnish
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

Berry Shooters

2006-02-04T10:00:00.000+08:00

"Here's a fun and easy recipe for a summer party special! Use any flavor gelatin mix. Pour into small paper cups or ice cube trays so you can shoot 'em back in one gulp."
Original recipe yield: 20 servings.
Prep Time:5 Minutes
Cook Time:3 Minutes
Ready In:8 Minutes
Servings:20 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a medium bowl(Print Coupons$.60 on Betty Crocker Warm Delights Bowl )
combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.

Long Island Iced Tea

2006-02-03T23:46:00.000+08:00

"This is the classic Long Island Iced Tea, containing just a hint of citrus. It is best made with top shelf liquors. Watch out, it is very strong, but tastes very good, so you may not realize all the alcohol you're consuming."
Original recipe yield: 1 serving.
Prep Time:5 Minutes
Ready In:5 Minutes
Servings:1 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger gin
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec liqueur
1 teaspoon tequila
2 teaspoons orange juice
2 fluid ounces cola-flavored carbonated beverage
1 wedge lemon
--------------------------------------------------------------------------------
DIRECTIONS:
In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Deep Dish Layered Salad

2006-02-02T10:19:00.000+08:00

"It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan."
Original recipe yield: 10 servings.
Prep Time:20 Minutes
Cook Time:15 Minutes
Ready In:55 Minutes
Servings:10 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
2 eggs
1 1/2 heads iceberg lettuce - rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
( 2 ) Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
( 3 ) Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

Asian Beef with Snow Peas

2006-02-01T22:38:00.000+08:00

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."
Original recipe yield: 4 servings.
Prep Time:5 Minutes
Cook Time:10 Minutes
Ready In:15 Minutes
Servings:4 (change)
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INGREDIENTS:
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
( 2 ) Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Old-Fashioned Pink Lemonade

2006-01-30T18:34:00.000+08:00

"This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices." Original recipe yield: 12 servings.
Prep Time:10 Minutes
Ready In:10 Minutes
--------------------------------------------------------------------------------
INGREDIENTS:
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Green Tea Layer Cake

2006-01-28T17:20:00.000+08:00

"This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8 inch round pans. Adjust baking time accordingly."
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:40 MinutesReady In:55 MinutesServings:12 (change)
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INGREDIENTS:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
( 2 ) In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
( 3 ) Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
( 4 ) To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
( 5 ) To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

Best Egg Rolls

2006-01-27T12:10:00.000+08:00

"These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired."
Original recipe yield: 4 servings.
Servings:8 (change)
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INGREDIENTS:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
( 2 ) In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
( 3 ) Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
( 4 ) Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Wassail Punch

2006-01-26T17:24:00.000+08:00

"Great for holiday gatherings. Using a slow-cooker to prepare this allows the aroma to be savored for hours."
Original recipe yield: 12 servings.
Prep Time:5 Minutes
Cook Time:8 Hours
Ready In:8 Hours 5 Minutes
Servings:12 (change)
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INGREDIENTS:
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg
--------------------------------------------------------------------------------
DIRECTIONS:
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

Restaurant Style Egg Drop Soup

2006-01-25T18:43:00.000+08:00

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated."
Original recipe yield: 4 servings.
Prep Time:10 Minutes
Cook Time:10 Minutes
Ready In:20 Minutes
Servings:4 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
--------------------------------------------------------------------------------
DIRECTIONS:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Irish Cream Chocolate Cheesecake

2006-01-24T23:57:00.000+08:00

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use."
Original recipe yield: 1 - 9 inch Springform Pan.
Prep Time:20 Minutes
Cook Time:1 Hour 20 Minutes
Ready In:9 Hours 20 Minutes
Servings:12 (change)
--------------------------------------------------------------------------------
INGREDIENTS:
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
--------------------------------------------------------------------------------
DIRECTIONS:
( 1 ) Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
( 2 ) In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
( 3 ) Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
( 4 ) With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Quick Berry Milkshake

2006-01-23T23:37:00.000+08:00

"This milk shake is made with MILK, not ice cream! It's refreshing and healthy!"
Original recipe yield: 6 servings.
Prep Time:5 Minutes
Cook Time:4 Minutes
Ready In:9 Minutes
Servings:6 (change)
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INGREDIENTS:
4 1/2 cups ice cubes
2 cups milk
1/3 cup white sugar
2 cups frozen mixed berries
1 teaspoon vanilla extract
--------------------------------------------------------------------------------
DIRECTIONS:
Fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.

Flavored Vodka Infusions

2006-01-22T23:22:00.000+08:00

The one on the left is mango and was an experiment for this article.
Infusions have been around quite awhile. They lost a bit of popularity with all the new flavored vodkas on the market, but there has been a bit of a comeback. New flavors and new drinks are on the rise again. We aren't merely happy with citrus, lemon, and pepper flavors anymore.
I must tell you that, infusions aren't really infusions. By definition, infusions use gentle heat to extract flavor. Homemade infusions use a maceration process, which is merely the soaking of an ingredient in a spirit until the flavor of choice is obtained. The easiest spirit to work with is Vodka because of its neutral flavor.
The hunt for the right container may be a bit challenging. You will want to use glass, never plastic. I picked up the containers you see pictured in a local department store for about six dollars apiece. The tops are big enough to let you put your ingredients in easily, and have a pour spout. I really like Ginger, which you see on the right.
To begin, wash and cut up whatever ingredients you plan to use. Place them in your container and gently pour vodka or the spirit of your choice in. Shake this gently a few times a day. Store this in a darkened room or cupboard. The timing is entirely up to your taste. One day, a week, or even months may be necessary to achieve the desired flavor. One of the nice things about getting them too strong is that all you have to do is dilute it with more spirits. Once you've gotten the flavor right, all you have to do is strain the Vodka off. For small particles, cheesecloth or a coffee filter work well. Then store in the refrigerator.

You can choose any flavors that strike your fancy. Fresh fruits, nuts, and herbs work very well. If you are experimenting, use small quantities to begin with, just in case. Most anything will work though, if you find the right mix, afterwards. That is half the fun!

Need some ideas to use with your infusions? My favorite to use the Ginger flavor is in a Ginger Cosmopolitan. Believe it or not, the Mango turned out great for a mixer! I didn't care for it on its own. As a Hairy Navel, it was fantastic. I tried it with Midori, it was just so so, but when I added a splash of Kiwi juice, it came alive. I will pick up some Coconut Cream, and Pineapple juice next time I am at the store. I think this has possibilities of becoming a great frozen drink with the Kiwi juice. My Mother-In-Law loves Vodka and Sprite. It was a very refreshing surprise with the Mango.

If you have a favorite Infusion or recipe for them, please tell us on the forum! I'll let you know the results of my further testing there also.

SAKE COCKTAIL RECIPES

2006-01-20T06:18:00.000+08:00

Sake is the latest mixing sensation in New World Cocktails, proving to be the ideal base in a clear and low to medium level alcoholic beverage. Sake is a gentle and delicate mixer, easily and harmoniously blending an earthy dry, yet delicate flavour to most chosen cocktails.
With there now being several premium varieties and styles of fresh sake readily available, the opportunities to develop and grow this new taste sensation are boundless Sake cocktails display exceptional taste, purity and smoothness. Respect the Tradition, Celebrate the Evolution. Mixing with Sake proves you can improve on a good thing.
FUJI SUNSET
Glass: 140ml Champagne Saucer
Garnish: Maraschino Cherry on rim
Method: Shake with Ice and strain into chilled champagne saucer
Ingredients: 50ml Go-Shu Junmai
25ml Maraschino Liqueur
25ml Lemon Juice
25ml Orange Juice
Dash Grenadine, Ice
EAGER NINJA
Glass: 140ml Cocktail Glass
Garnish: Cherry and Slice of Lime/Lemon on Rim
Method: Shake and strain Go-Rin Sake, Midori, Malibu and Pineapple Juice and pour into glass. Sink the Blue Curacao and Raspberry cordial
Ingredients: 15ml Go-Rin Sake
15ml Midori
15ml Malibu
15ml Pineapple Juice
5ml Blue Curacao
5 ml Raspberry Cordial
BLUSHING GEISHA
Glass: 285ml Hurricane glass
Garnish: Strawberry and cocktail umbrella on side
Method: Using two separate blenders, blend in each with ice and carefully pour the separate ingredients into a long glass whilst it is being tilted.
Ingredients: (Blender 1)
30ml Go-Rin Sake
25ml Midori
25ml Malibu
(Blender 2)
30ml Strawberry Liqueur
3-4 Strawberries
BONSAI BUDDY
Glass: 285ml Hi ball glass
Garnish: Swizzle Stick
Method: Shake Sake, Whisky, Egg White and Sugar, strain into glass, top with soda water
Ingredients: 25ml Go-Shu Sake
25ml Suntory Whisky
1 X Egg White
1 X teaspoon of Castor Sugar
Small Squeeze of Fresh Lemon
Ice
Soda Water

Banana Margaritas

2006-01-16T19:12:00.000+08:00

"An unusual twist to a classic drink! Watch out, these will sneak up on you!"
Original recipe yield: 4 servings.
Prep Time:5 Minutes
Cook Time:5 Minutes
Ready In:10 Minutes
Servings:4 (change)

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INGREDIENTS:
6 fluid ounces tequila
1 (6 ounce) can frozen limeade concentrate
4 fluid ounces triple sec liqueur
6 cups ice
2 bananas
1/4 cup coarse granulated sugar

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DIRECTIONS:
( 1 ) Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
( 2 ) In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.

Cranberry-Lime Margarita Punch
"Make this tangy punch with or without alcohol. Cranberry juice concentrate provides the ruby red color and lime juice the tanginess. Garnish each serving with a lime slice."
Original recipe yield: 10 servings.
Prep Time:10 Minutes
Ready In:10 Minutes
Servings:10 (change)

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INGREDIENTS:

6 cups water
1 (12 fluid ounce) can frozen cranberry juice cocktail
1/2 cup fresh lime juice
1/4 cup Equal® Spoonful*
2 cups ice cubes
1 cup diet ginger ale or tequila
1 lime, sliced

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DIRECTIONS:
( 1 ) Combine water, cranberry juice, lime juice and Equal® in punch bowl; stir until Equal® dissolves. Stir in ice cubes, diet ginger ale and sliced lime; garnish with fresh cranberries if desired.

Awesome Apple Martinis

2006-01-15T00:20:00.000+08:00

"This is a wonderful libation for summertime - or year round."
Original recipe yield: 1 serving.
Prep Time:5 Minutes
Ready In:5 Minutes
Servings:1 (change)

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INGREDIENTS:
1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice

--------------------------------------------------------------------------------

DIRECTIONS:
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple.

Molten Chocolate Cakes With Sugar-Coated Raspberries

"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee."
Original recipe yield: 8 servings.
Servings:8 (change)

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INGREDIENTS:
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
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DIRECTIONS:
( 1 ) Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth.
Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
( 2 ) Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
( 3 ) Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
( 4 ) Top each with sugared raspberries and serve immediately.

Lamb Chops with Balsamic Reduction

2006-01-13T23:16:00.000+08:00

"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."
Original recipe yield: 4 servings.
Prep Time:10 Minutes
Cook Time:15 Minutes
Ready In:40 Minutes
Servings:4 (change)

INGREDIENTS:

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

--------------------------------------------------------------------------------

DIRECTIONS:

( 1 ) In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
( 2 ) Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
( 3 ) Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Bacon Wrapped Smokies

2006-01-11T12:52:00.000+08:00

"Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste."
Original recipe yield: 16 servings.
Prep Time:45 Minutes
Cook Time:45 Minutes
Ready In:1 Hour 30 Minutes
Servings:16 (change)

INGREDIENTS:

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Alison's Slow Cooker Vegetable Beef Soup

"Easy and delicious vegetable beef soup!"
Original recipe yield: 10 servings.
Prep Time:10 Minutes
Cook Time:8 Hours
Ready In:8 Hours 10 Minutes
Servings:10 (change)

INGREDIENTS:
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil
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DIRECTIONS:
Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

Cohen’s Margarita Chicken (Traditional Preparation)

2006-01-10T23:53:00.000+08:00

ingredients

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted)
1 tsp. Chili powder
½ tsp. Cayenne pepper
2 tbsp. Margarine
1 tbsp. Oil
1 cup chunky salsa (your choice, mild or hot)
½ cup tequila, optional
1 large green pepper, diced Juice of ½ lime

Cohen’s Margarita Chicken (Grilled Method)
Cooking instructions

.Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture.
.Melt margarine and sauté chicken in skillet until brown on both sides.
.Remove chicken and set aside.
.Add the oil to the same pan.
.Add green pepper and onion and sauté until soft.
.Add salsa, tequila and lime juice.
.Heat until hot.
.Place chicken on top of the sauce, cover and cook about 15 minutes or until breasts are just cooked, but still tender.
Serve over rice.

Japanese Recipes

2006-01-09T11:45:00.000+08:00

Yakitori Chicken Recipe

Ingredients:
1kg chicken thigh fillets, cut into 2.5 cm cubes
8 spring onions, cut into 2.5 cm lengths
Bamboo skewers

Yakitori sauce (makes 2 cups)

6 table spoons saki, or sherry
¾ cup dark soy sauce
3 table spoons Morita Mirin Seasoning
2 table spoons sugar

Method: Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked

SAKE COCKTAIL RECIPES

Sake is the latest mixing sensation in New World Cocktails, proving to be the ideal base in a clear and low to medium level alcoholic beverage. Sake is a gentle and delicate mixer, easily and harmoniously blending an earthy dry, yet delicate flavour to most chosen cocktails.

With there now being several premium varieties and styles of fresh sake readily available, the opportunities to develop and grow this new taste sensation are boundless Sake cocktails display exceptional taste, purity and smoothness. Respect the Tradition, Celebrate the Evolution. Mixing with Sake proves you can improve on a good thing.

FUJI SUNSET
Glass: 140ml Champagne Saucer
Garnish: Maraschino Cherry on rim
Method: Shake with Ice and strain into chilled champagne saucer
Ingredients: 50ml Go-Shu Junmai
25ml Maraschino Liqueur
25ml Lemon Juice
25ml Orange Juice
Dash Grenadine, Ice

EAGER NINJA
Glass: 140ml Cocktail Glass
Garnish: Cherry and Slice of Lime/Lemon on Rim
Method: Shake and strain Go-Rin Sake, Midori, Malibu and Pineapple Juice and pour into glass. Sink the Blue Curacao and Raspberry cordial
Ingredients: 15ml Go-Rin Sake
15ml Midori
15ml Malibu
15ml Pineapple Juice
5ml Blue Curacao
5 ml Raspberry Cordial

BLUSHING GEISHA
Glass: 285ml Hurricane glass
Garnish: Strawberry and cocktail umbrella on side
Method: Using two separate blenders, blend in each with ice and carefully pour the separate ingredients into a long glass whilst it is being tilted.
Ingredients: (Blender 1)
30ml Go-Rin Sake
25ml Midori
25ml Malibu
(Blender 2)
30ml Strawberry Liqueur
3-4 Strawberries

BONSAI BUDDY
Glass: 285ml Hi ball glass
Garnish: Swizzle Stick
Method: Shake Sake, Whisky, Egg White and Sugar, strain into glass, top with soda water
Ingredients: 25ml Go-Shu Sake
25ml Suntory Whisky
1 X Egg White
1 X teaspoon of Castor Sugar
Small Squeeze of Fresh Lemon
Ice
Soda Water
More Info From :japaneselifestyle.com

Grandma Johnson's Scones

2006-01-08T22:47:00.000+08:00

"A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!"
Original recipe yield: 12 scones.

Prep Time:15
MinutesCook Time:15
MinutesReady In:30
MinutesServings:12 (change)

INGREDIENTS:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

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DIRECTIONS:

( 1 ) In a small bowl, blend the sour cream and baking soda, and set aside.
( 2 ) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
( 3 ) In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
( 4 ) Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
( 5 ) Bake 12 to 15 minutes in the preheated oven, until golden
brown on the bottom

This recipe is featured within our Allrecipes cookbook. If you would like to learn more, please just write dwon the commen for me . thank you!

Drink Recipes

2006-01-07T12:25:00.000+08:00

Bourbolicious

"This great recipe for Bourbon slush is originally from my friend's Kentucky cousins, and was renamed at a recent dinner party. It is especially good made with citrus herbal tea!"
Original recipe yield: 8 servings.

Prep Time:15 Minutes
Ready In:24 Hours
Servings:8

INGREDIENTS:
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen orange juice concentrate
1 cup white sugar
1 1/2 cups bourbon whiskey
2 1/4 cups brewed tea
6 cups water

DIRECTIONS:
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.

Trimming Meats

2006-01-05T00:09:00.000+08:00

Trimming meat is the practice of removing unwanted fat, bone and sinew from meat. When trimming meat it is important to have a clear idea of how much fat you want to remove before beginning to slice, based on your diet and flavor preferences. It is highly advisable to use a sharp and flexible knife when trimming. A sharp knife will glide through the meat, while a dull knife will force itself through which can be dangerous and can waste wanted meat. Flexibility in a meat-cutting knife is especially important when the bones are buried in the meat. A flexible knife will make the job of digging the bone out of the meat easier than if a firm knife is used.

( 1 ) We have chosen to use a pork loin to illustrate this method. Take a good look at the piece of meat about to be trimmed and select the line of fat that will best guide trimming to yield the most desirable cut of meat. Every piece of meat has a different pattern of fat ribbons running through it. When choosing the line of fat to guide your trimming, the best choice is often a very distinct line of fat that runs from one end of the meat to the other. Throughout the entire course of trimming, stay focused on guiding your knife along the chosen line of fat in order to avoid sacrificing valuable pieces of meat.

( 2 ) Place your knife along the line of fat; the knife should be placed exactly within the line where the fat connects to meat. Make a shallow incision into the meat that runs along the length of the line of fat or sinew.

( 3 ) With your knife, follow the line of fat, bone or sinew down into the meat and separate the chosen pieces as they become unattached from the meat. As you pull, the fat will separate and show the path the knife should follow.

( 4 ) As progression from one end to the other is made, the path will become much more clear.

( 5 ) Continue slicing until the selected piece is completely removed. The piece of fatty meat should be removed without offending the integrity of remaining meat. The fatty and/or stringy meat (just pulled off of the main segment of loin) is best used in dishes like Green Chile Stew .

( 6 ) Take another look at the meat and decide how much more of the fat needs to be trimmed off. It is important to keep some fat on your meat as fat lends juiciness and taste, along with helping the meat to cook properly. Once it is decided how much fat should be removed, begin trimming isolated segments of fat off of the meat. Do not slice into pink meat at any point while trimming, only slice into the fat.

( 7 ) Pull the fat back as you slice it off of the meat; as the fat is pulled back it will reveal new areas to slice into. If the fat reveals pink meat, tilt the knife upwards slightly and return to slicing into fat. If when the knife tilts up, it breaks through fat into pink meat, that section is probably trimmed completely.

( 8 ) You could cut this trimmed piece of pork into steaks, slice them up for a Cantonese Dinner , or roast it in a recipe similar to Pork Roast with Thyme !
This article written by The Staff at Allrecipes

Soft Cup Deep Plunge Bra

2006-01-03T00:11:00.000+08:00

Gina Balcony Bra - sheer, sexy and alluring. Swiss embroidery on sheer net for a sophisticated look. Stunning motifs on the front and back and dainty looped trim detailing. 2 ...More »

http://www.bagshop.com/store/mresults.php?Class_2=Chantelle&Class_4=Bras

Kyoto underwired bra

2006-01-02T00:33:00.000+08:00

Kyoto moulded bra
East meets West with this molded bra from Barbara. Modern sculpted cups are offset with refined, Japanese inspired, embroidered flowers on the sheer mesh side straps. It features slim, triple straps and central diamant?? and tassel decoration

Barbara's Kyoto bra is a full coverage, underwire style in semi sheer fabric interwoven with a Japanese motif. A diamante jewel and tassel decoration between the cups gives it an extra shot of glamour.
Sheer lace ruffle trimmed Babydoll with front satin bow and g-string.
One Size
Black, Red

Lingerie & Class

2005-12-31T23:21:00.000+08:00

Chantelle Demi Bra
This Chantelle Demi Bra has a square open neckline and an embroidered border. The guipure lace combined with satin finishes create a highly sophisticated look.

Chantelle Seamless Underwire
The Chantelle Seamless Underwire Bra. Seamless molded styling providing invisibility, shaping and support for the full figure woman.

Arianne Teddy
Arianne Teddy - Very Sexy! Nylon and Lycra teddy with slightly padded cups and a thong back. Lace detailing around the legs.
Source From :http://www.bagshop.com

Great Design G-String

2005-12-29T12:12:00.000+08:00

" Butterfly G-String"
G-String panty with embroidered applique butterfly embellished with sequins.

This exciting new design is so hot it begs to be seen! Designed with fashion, uniqueness and seduction in mind - this panty is a cut above the rest...

Velvet Textures Bikini Panty Beautiful soft velvet bikini panty that provides comfort and a sexy feeling all day long. The flowery self-design adds to the richness of this one - the picture says it all. Comes with with a small bow appilque on the front. For that exclusive yet sexy and naughty look - let's face it, this looks inviting to be part any women's collection... This exciting new design and panty is so hot it begs to be seen! Designed with fashion, uniqueness and seduction in mind - this panty is a cut above the rest!

Italian Microfiber & Lace
Bold and beautiful, with lashings of delicate French lace atop a stunning Italian microfiber tactel panty for men. Two rows of pink rasberry lace adorn the front with gathered lace encircling the softly elasticated waistband.

Nubra

2005-12-29T06:47:00.001+08:00

Nursing and Maternity underwire nursing bra
Styled in modern floral stretch lace, this Anita Maternity nursing bra has pre-formed cups and an extra soft finish on the skin side. With a snug, natural fit, it has patented KwikKlip drop cups and features a memo to mark the side last used for feeding.

Suitable for AA and A cup wearers, the Nubra sticks on to the skin to allow the padding and modesty of a bra beneath a backless or plunging garment.

Velcro Silicone Breastforms -

2005-12-28T07:37:00.000+08:00

These forms do cost more - however they have been priced at $700.00 per pair in the past. We have now acquired these same forms at a much lower cost. These forms attach to your chest using velcro and you can wear them for days at a time !! They come with a pencil for marking the area if you want, and 3 skin supports. you can leave trhe velcro pads attached to cover the velcro of you want to use them in a bra. If you have shopped around before - you know the cost of the velcro sytem forms - our price is nearly $200.00 cheaper. We will soon be selling the skin supports seperately too !! .
More Info http://www.3dcom.com/bvpb/spcl3.html

Sexy Panties, Thongs, G-Strings and Boy Shorts

2005-12-27T10:38:00.000+08:00

Sexy Panties,Thong Panties,G-Strings,Boy Shorts and Boy Leg Panties from Flirty Lingerie. Sexy Thongs make your assets look terrific! A Sexy Panty makes you look and feel flirty and feminine. Sexy underwear is a necessity and you can coordinate your outfits with our large selection. String Bikini's,Crotchless Panties, Panties and Thongs from famous makers like: The World Famous Name Catalog, Space Cowgirls, Shirley of Hollywood, Snob,Fantasy and more. Designed to make you look your best, and invisible under those snug skirts and pants. We have a vast variety of thongs in many styles, from lace to microfiber, cotton to spandex. Sexy thongs and panties in every color,style and fabric available.
Thongs are our most popular form of sexy underwear. If you haven't worn a thong, you are missing out on comfort and great looks! While some women swear by them, others prefer our microfiber bikini's and briefs. Check out our selection from skimpy thongs to full coverage briefs, and don't forget the hugely popular boy shorts and boy leg panties. Remember,a girl can always use one more sexy panty in her panty drawer.

PANTIES Bikini: Top of the panty is below the waist and covers the whole butt area. Briefs: Top of the panty is at the waist. G-string: The rear is simply a string with a front panel just covering the essential area(usually a one-size item). Thong: Minimal coverage in the rear with more material than a G-string in the front and back.
More info http://www.flirtylingerie.com & https://www.linay.com

It Is tThe Perfect Gift For Wife Or Mistress

2005-12-26T01:20:00.000+08:00

Blowfish Bra
Carmen Miranda Bra
Bridal Bra
This padded push-up bra is made of 100% breathable
synthetic and adds a full cup size.

Stifled by Polynesian dance and upscale Bora Bora boutiques, many young Spiky Bras migrated to Off Broadway productions, summer stock and dinner theatre. Soon they were found adorning adoring staffs of trendy eateries in New Orleans and Boston.

One little spike has made it all the way to Japan borne by the lead singer of Hong Kong's premier band.

Many now brazenly congregate in San Francisco where self-expression reigns supreme and a Spiky Bra need not come out at night exclusively. The majority though, are enjoying a considerable vogue in London's nightlife scene and are de rigueur for the diehard partygoer.

We feel it altogether unnecessary to mention a few renegade Spiky tykes who have found their way to a strip club in Baltimore and others who have been reported responsible for transforming Thursday evening Bingo into Fetish night at the Des Moines Senior Center.

Quite to the contrary of mass media exposés, most Spiky Bras are mature, discrete and demure wallflowers that love their pets and never speak out of turn.

Their creator Laurie Jacobs has been designing peculiar things in the name of art for far too long and needs to get a real job .You must realize that the incessant requests for custom creations only encourage her, but do what you will, this will have to be a matter between you and your conscience. She can also be reached to answer any questions you might have on the nature of reality or the meaning of life.
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Talk About Bras

2005-12-25T15:00:00.000+08:00

Spiky Bra

These Spiky bras are bound to whip up excitement. Hand made by a designer at the forefront of her discipline, dominant in the lingerie field, it is the perfect gift for wife or mistress. Any slave to fashion will jump to handcuff herself to this brassier. Keep your lovelies in better bondage.

Don't bind yourself to the doldrums of conformity! Wear your silicone on the outside! Give your passion a long leash, kick up your spiked heels, and submit to your desire. Don't suffer another moment without one! You'll spank yourself if you do!...
more infohttp://www.spikybras.com

Personal Blogs and Diary Blogs

2005-12-24T16:03:00.000+08:00

My sincere wishes for a Merry Christmas and a Happy New Year to you and your family

Marry Christmas everybody, and a merry New Year as well!!!!