True Love Punch
1 1/2 oz white rum
1/2 oz Triple Sec
1/2 oz guava juice
1 oz pineapple juice
1 oz orange juice
1 dash Myer's rum
Dash grenadine
Shake well and serve in a tall glass over crushed ice.
Garnish with orange slice, cherry and a broken umbrella
Pasta with Chicken, Mushrooms and Red Wine - serves 6
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp tamari or soy sauce
1 tbsp squeezed lemon juice,
3/4 cup dry red wine or a table wine
1 (15) ounce can diced tomatoes, reserve the juice
3/4 cup fresh portabella or any mushroom, sliced
3 tbsp minced dehydrated onion or 1/2 medium onion diced
1 tbsp minced dehydrated garlic
3 tbsp dried parsley or small handful of fresh, chopped
1 pound boneless chicken cubed
1 package of Parsley & Garlic Fettuccine
1/2 cup freshly grated cheese
Combine the first five ingredients with the juice from the tomatoes and place in a hot 10-12" skillet; bring to a slow boil on medium high heat.
Add chicken. Stir around for 2 or 3 minutes; add mushrooms stir another few minutes.
Add onions, garlic, parsley and tomatoes, simmer for a few additional minutes.
Combined with cooked, still warm pasta with 1/2 the cheese and incorporate well.
Serve immediately with lemon wedges, balance of cheese and fresh milled pepper.
Shady Lady
2 oz Tequila
1 oz Melon Liqueur
5 oz grapefruit juice
Mix all the ingredients in a highball glass over crushed ice.
Passionate Kiss
1 oz Southern Comfort
1 oz peach schnapps
1 oz Chambord raspberry liqueur
Fill with pineapple juice
Mix ingredients over ice. Strain into glass.
Baked Macaroni with Chicken and Cheese - serves 4
8 ounces macaroni
1 rotisserie roasted chicken
1 cup prepared Alfredo sauce
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350°F.
Cook macaroni according to package directions; drain.
Meanwhile, remove meat from chicken. Discard skin and bones. Cut chicken into 1-inch pieces and set aside.
In a large bowl, combine macaroni, chicken, Alfredo sauce and Monterey Jack cheese. Mix well and transfer to a 2-quart baking dish. Top with Parmesan cheese and bake until bubbly and lightly browned on top, about 20 minutes. Serve warm.
Pasta with Oyster Mushrooms - serves 4
1 10-ounce box Angel Hair Pasta
1-1/2 cups oyster mushrooms, fresh, sliced
1 Onion, medium, chopped
1 tbsp. olive oil
3-oz. pkg. Cream Cheese, cut into cubes
2 cloves garlic, fresh, chopped
1 tsp. basil, fresh, chopped
1/8 tsp. salt
1/8 tsp. black pepper, coarsely ground
1/3 cup milk, fat-free (or soy substitute)
2 tbsp chives, fresh, snipped
Cook the Pasta according to the directions on the package. Meanwhile, heat
the Olive Oil in a saucepan over medium heat.
Add the oyster mushrooms, onion and garlic, and cook about 5 min. or until tender. Add the cream
cheese, salt and pepper. cook and stir over low heat until
the cheese is melted. Stir in the milk and add the basil and
chives. Heat for 5 min. and pour directly on top of the hot pasta. Toss to
coat, plate with a few chives on top, and serve immediately.
California Dream
2 oz Tequila
1 oz dry Vermouth
1 oz sweet Vermouth
Garnish: cherry
Shake all the ingredients in a shaker with ice and strain into a cocktail glass. Garnish with cherry.
Egg Noodles with Beef - serves 4
10 ounces egg noodles
3 tbsp walnut oil
1-inch piece ginger root, cut into thin strips
5 scallions, shredded
2 garlic, chopped
1 red bell pepper, cored, seeded, and thinly sliced
3 1/2 ounces button mushrooms, thinly sliced
12 ounces fillet steak, cut into thin strips
1 tbsp cornstarch
5 tbsp dry sherry
3 tbsp soy sauce
1 tsp brown sugar
1 cup bean sprouts
1 tbsp sesame oil, salt and pepper
scallion strips, to garnish
Bring a large pan of water to a boil. Add the noodles and cook. Drain the noodles, set aside, and keep warm.
Heat the walnut oil in a preheated wok and stir-fry the ginger, scallions, and garlic for 45 seconds.
Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste.
Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste , and pour into the wok.
Sprinkle in the brown sugar and str-fry all the ingredients for 2 minutes longer.
Add the bean sprouts, drained noodles, and sesame oil tothe wok, stir and toss together for 1 minute.
Transfer to serving plates, garnish with strips of scallion and serve.
Sex on Juhu Beach
1 oz vodka.
15 ml Archer's Peach Schnapps.
Splash of lime juice
1/2 orange juice
30 ml splash of strawberry
Fill tall glass with ice, add spirits, lime juice, orange juice, and splash of strawberry. Garnish with cherry and orange.
Pasticcio - serves 6
2 cups dried fusilli
1 tbsp olive oil
4 tbsp heavy cream, salt
Sauce:
Topping:
To make the sauce, heat the oil in a skillet and saute the onion and red bell pepper for 3 minutes.
2 tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, cored, chopped
14 ounce can chopped tomatoes
1/2 cup dry white wine
2 tbsp chopped parsley
2 ounce can anchovies, drained, and chooped, salt and pepper
1 1/4 cups natural yogurt
3 eggs
pinch of fresly grated Parmesan cheese
Add the garlic and cook 1 minute and add the beef and cook until browned.
Add the tomatoes and wine and bring to a boil. Simmer for 20 minutes, until thickened.
Stir in the parsley, anchovies, and seasoning.
Bring a pan of salted water to a boil. Add the pasta and oil and cook for 10 minutes, until almost tender.
Drain and transfer to a bowl. Stir in the cream.
For the topping, beat together the yogurt, eggs, and nutmeg.
Brush an ovenproof dish with oil. Spoon in half the pasta and cover with half the meat sauce.
Repeat the procces, then spread on the topping and sprinkle with cheese.
Bake in a preheated oven at 375 F for 25 minutes until golden.
Serve with a mixed salad.
Spagetti with Turkey and Almond - serves 6
4 fluid ounces spaghetti
2 tbsp cornstarch
1 1/2 cups milk
3/4 cup chicken broth
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
1/4 cup Parmesan cheese, grated
2 tbsp white wine
4 fluid ounces canned mushrooms
2 fluid ounces pimientos, chopped
2 cups turkey, diced
1 vegetable cooking spray
2 tbsp almonds, sliced
In a saucepan, over medium heat, combine cornstarch, milk, chicken broth, salt, garlic powder, and pepper. Bring the mixture to a boil, stirring constantly.
Remove from the heat and stir in grated parmesan cheese, white wine, canned mushrooms, chopped pimiento, the cooked spaghetti, and cooked, diced turkey. Coat a 9'' baking dish with vegetable cooking spray. Spoon the turkey mixture into the dish and top with sliced almonds.
Bake in a 375 degree oven for 25 minutes, or until the mixture bubbles and the top is browned.
Bermuda Beauty
1 1/2 oz Gin
1 oz apricot-flavored Brandy
1 1/2 tsp Grenadine
1 tsp Triple Sec
Juice of 1/2 juice of orange
Juice of 1/2 juice of lemon
1 tsp powdered sugar
Ice
Shake with ice. Strain into a glass half filled with ice cubes.
Baked Rigatoni with Ham
3 tbsp butter, divided
1/4 cup fine dry breadcrumbs
8 ounces rigatoni pasta, uncooked
2 tbsp all-purpose flour
2 cups milk
1/4 tsp salt
1/4 tsp pepper
4 ounces cooked ham, diced
4 ounces mozzarella cheese,shredded
2 ounces provolone cheese, shredded
2 ounces fontina cheese, shredded
1/4 cup parmesan cheese, freshly grated
Melt 1 tbsp butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside.
Cook pasta according to package directions; drain well. Set aside, and keep warm.
Melt remaining 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt.
Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.
Spaghetti with Supremes of Chicken Nell Gwyn - serves 4
1/8 cup rapeseed oil
3 tbsp olive oil
4 8-ounce chicken supremes
5/8 cup orange brandy
2 tbsp all-purpose flour
5/8 cup freshly squeezed orange juice
1 ounce zucchini, cut into matchstick strips
1 ounce red bell pepper
1 ounce leek, finely shredded
14 ounces dried spaghetti
3 large oranges, peeled and cut into segments
Rind of 1 orange, cut into strips
2 tbsp chopped fresh tarragon
5/8 cup ricotta cheese, salt and pepper
Heat the rapeseed oil and 1 tbsp of the olive oil in a skillet. Add the chicken and cook quickly
until golden brown and add the orange brandy and cook for 3 minutes.
Add the flour and cook for 2 minutes.
Lower the heat and add the orange juice, zucchini, bell pepper, and leek and season. Simmer for 5
minutes until the sauce has thickened.
Meanwhile, bring a pan of salted water to a boil. Add the spaghetti and 1 tbsp of the olive oil and
cook for 10 minutes, until just tender, but still firm to the bite. Drain transfer to a serving
dish remaining oil on top.
Add the half the orange segments, half the orange rind, the tarragon, and ricotta cheese to the sauce in the pan and cook for 3 minutes.
Place the chicken on top the pasta, pour over a little sauce, garnish with orange segments and rind
Serve immediately.
Fettuccine with Veal - Petal Butter Sauce - serves 4
1 pound dried fettuccine
7 tbsp olive oil
1 tsp chopped oregano
1 tsp chopped marjoram
3/4 cup butter
1 pound veal fillet, thinly sliced
5/8 cup rose petal vinegar
5/8 cup fish stock
1/4 cup grapefruit juice
1/4 cup heavy cream, salt
Garnish:
12 pink grapefruit segments
12 pink peppercorns
rose petals, fresh herb leaves
Cook the fettuccine with 1 tbsp of the oil in a pan of salted boiling water for 12 minutes.
Drain and transfer to a warm serving dish. Add 2 tbsp of the olive oil, the oregano, marjoram.
Heat 4 tbsp of the butter with the remaining oil in a large skillet. Gently fry the veal
for 6 minutes. Remove and place on top of the pasta.
Add the vinegar and fish stock to the pan and bring to a boil. Boil vigorously until reduced by
two-thirds.
Add the grapefruit juice and cream and simmer for 4 minutes. Dice the remaining
butter, add to the pan, and whisk until fully incorporated.
Pour the sauce around the veal, garnish and serve.
To make rose petal vinegar: infuse the petals of 8 pesticide free roses in 5/8 cup white wine vinegar for 48 hours.
Sunset on the Bay
1 shot dark rum
1 shot light rum
1 shot vodka
1 shot gin
1-2 shots of Blue Creme de Menthe Curacao
Orange juice
Kiss
1 1/2 oz Vodka
1/2 oz Chocolate liqueur
1/2 oz Cherry liqueur
3/4 oz Heavy cream
Fill mixing glass with ice.
Add vodka, chocolate liqueur, cherry liqueur and cream. Shake. Strain into a chilled cocktail glass
Spaghetti Bolognese - serves 4
3 tbsp olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, diced
2 cups lean ground beef, veal, or chicken
3 ounces chicken livers, finely chopped
3 1/2 ounces lean prosciutto, diced
5/8 cup Marsala
10 ounce can chopped plum tomatoes
1 tbsp chopped basil leaves
2 tbsp tomato pasta, salt and pepper
1 pound dried spaghetti
Heat 2 tbsp of the olive oil in a large saucepan and add the garlic, onion, carrot and saute for 6 minutes.
Add the ground beef, veal, or chicken, the chicken livers, and prosciutto to the pan and cook over a medium heat, stirring occasionally, for 12 minutes, until well browned.
Stir in the Marsala, tomatoes, basil, and tomato paste and cook for 4 minutes.Season to taste with
salt and pepper. Cover and simmer for about 30 minutes.
Remove the lid from the pan, stir, and simmer for a further 15 minutes.
Meanwhile, bring a large pan of lightly salted water to a boil. Add the spaghetti and the
remaining oil and cook for about 12 minutes, until tender, but still firm to the bite. Drain and
transfer to a serving dish.
Pour the sauce over the pasta, toss, and serve hot.
Fettuccine with Walnuts and Avocado
2 tbsp olive oil
1/4 Cup sundried tomatoes
1/4 Cup sherry wine vinegar
1/4 Cup fresh chopped basil
2 tbsp chopped green onions
1/4 Cup green bell pepper
2 tbsp chopped walnuts
1 avocado, diced
12 Ounces dried fettuccine noodles
In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, walnuts and half of the avocado. Toss ingredients well so they are evenly coated with the oil and vinegar.
Cook pasta in boiling water for 6 minutes or until "al dente". Drain pasta and pour into salad bowl with other ingredients while pasta is still hot.
Toss all ingredients and serve immediately using the remaining avocado as garnish on top of the pasta.
Long Kiss
1/2 oz Stoli vanilla Vodka
1 oz Stoli vodka
1/2 oz white creme de cacao
Shaved white chocolate
Ice
Hershey's Kiss
Freeze a martini glass with shaved chocolate on rim. Shake liquor and liqueurs with ice. Pour into the martini glass. Garnish with a chocolate kiss.
Ham and Cheese Bowties - serves 6
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
2 cups milk
1/2 tsp prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 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 large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
Caribbean Lover
1 1/2 oz light rum
1 oz Amaretto
2 oz pineapple juice
2 oz orange juice
1 splash Grenadine
Ice
Shake well with ice and pour into a glass. Float grenadine on top. Add a slice of orange and a slice of pineapple on top.
Spaghetti with Italian Meatballs in Tomato Sauce - serves 4
2 1/2 cups brown breadcrumbs
5/8 cup milk
2 tbsp butter
1/4 cup whole-wheat flour
7/8 cup beef stock
14 ounce can chopped tomatoes
2 tbsp sugar
1 tbsp chopped fresh tarragon
1 large onion, chopped
4 cups ground steak
1 tsp paprika
4 tbsp olive oil
1 pound spaghetti, salt and pepper
Fresh tarragon sprigs, to garnish
Soak the breadcrumbs in the milk for 30 minutes.
Melt half the buttre in a pan. Stir in the flour and cook for 2 minutes. Gradually stir in the
beef stock and cook, stirring , for a further 5 minutes. Add the tomatoes, tomato paste, sugar,
and tarragon. Season well and simmer for 25 minutes.
Mix the onion, steak, and paprika into the breadcrumbs and season. Shape into 14 meatballs.
Heat the oil and remaining butter in a skillet and fry the meatballs until brown all over.
Place them in a deep casserole, pour the tomato sauce over the meatballs, cover and bake in a preheated oven at 350 F for 25 minutes.
Cook the spagetti in a pan of lightly salted boiling water for about 2to 3 minutes, until tender,
but still firm to the bite.
Meanwhile, remove the meatballs from the oven and allow them to cool for 3 minutes.
Serve the spagetti, garnished with tarragon sprigs.
Caribbean Romance
1 1/2 oz light rum
1 oz Amaretto
1 1/2 oz orange juice
1 1/2 oz pineapple juice
1 splash Grenadine
Shake well with ice and pour into highball glass. Float grenadine on top and garnish with an orange, lemon, or lime slice.