15 ml Archer's Peach Schnapps.
Splash of lime juice
1/2 orange juice and 1/2 Cranberry Juice
Fill tall glass with ice. add spirits, lime juice, orange juice and cranberry juice. Garnish with cherry and orange.
Blue Hawaii
1 ounce blue Curacao
1/2 ounce dark rum
1/2 ounce light rum
1 ounce orange juice
5 ounces pineapple juice,
3 ounces crushed ice
Pour crushed ice into blender. Add curacao, rum, pineapple juice,
and orange juice, and blend until smooth. Pour into beer goblet.
Garnish with an orange slice, pineapple chunk, and cherry on a
toothpick.
Macho Nachos
Cayenne pepper-sauce
1 can prepared bean dip (9 oz)
Nachos or tortilla chips
Shredded cheddar cheese
Guacamole dip (prepared)
Sour cream
Sliced jalapeno peppers
Stir 1 tbsp of cayenne pepper into the bean dip and spread on chips. Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream; garnish liberally with sliced jalapeno peppers.
Cheese Crackers
1 cup flour
2 tsp dry mustard powder
1/4 tsp cayenne
1/2 tsp paprika
1/2 tsp thyme
1/2 tsp chili Powder
1/2 tsp salt
1/4 cup unsalted butter
2 cups aged cheddar grated
1/4 cup cold water
Preheat oven to 350. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered
Ginger-Mustard Chicken Wings
24 chicken wings, separated, tips discarded
2 cup soy sauce
2 tsp pprepared mustard
2 tsp freshly grated ginger
1/2 cup sugar
2 tsp finely chopped garlic
Combine soy, mustard, ginger, sugar and garlic, stir well, then pour over chicken wings.
Cover and refrigerate over night
At serving time heat oven to 350 degrees and bake for 1 hour.
Giant Sushi - serves 6
1 1/2 cups short-grain rice
1 1/2 cups water
3/4 tbsp rice vinegar
3/4 tbsp sugar
1/2 tsp salt
1 1/2 bell peppers
12 ounces spinach
Nori seaweed 2-3 sheets
Prepare the sushi rice: Place the rice in a sieve and rinse under cold running water.
Drain. Transfer the rice to a bowl filled with water and leave for 1 hour. Drain for half an hour. Place the rice in a saucepan containing the water. Bring to a boil, then cover and simmer over low heat for 10 minutes. Turn off the heat and leave the rice, covered, in the saucepan for another 10 minutes.
Transfer the rice to a bowl and fluff with a wooden spatula until it reaches room temperature. Mix the rice vinegar with the sugar and salt and then add to the rice. Leave to cool. Bake, peel, core and slice the peppers. In a saucepan boil water and blanch the spinach. Refresh and drain the spinach, squeezing out any excess water. Wet the inside of the mold using a paper towel. line the terrine with the nori, leaving approximately 2 cm/ 1 inch draping over the sides. Divide the rice into 3 equal portions. Place one portion in the terrine and press it down to make an even base. Spread the sliced peppers on top and then place another portion of rice over the peppers. Place the spinach over the rice and then place another portion of rice over the spinach. Place a sheet of nori over the rice and fold the edges. Cover the terrine with plastic wrap. Place a weight on top of the terrine.
Refrigerate for at least 30 minutes. Unmold the sushi by carefully running a wet small knife in between the terrine and the sushi to loosen it, being careful not to cut the nori.Turn it upside down and gently tap it on the work surface. Cut into slices and serve.
Chicken-Shrimp in Red Wine Sauce - serves 4
2 1/2 lb broiler-fryer chicken, cut into serving pieces
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 cup butter or margarine
1 lrg finely chopped onion
2 cloves garlic, peeled and crushed
3 tbsp chopped parsley
3/4 cup red wine
1/2 tsp Italian seasoning
8 oz can tomato sauce
1 tsp dried sweet basil leaves
1 lb raw, shelled deveined shrimp
Wash chicken and pat dry. Set aside.
In a plastic bag combine salt, pepper and flour. Coat each piece of chicken with seasoned flour.
In a large, heat-resistant, non-metallic skillet melt butter on top of a conventional surface unit.
Add chicken pieces and brown on all sides until golden brown.
Remove chicken pieces and set aside. Add onions and garlic to skillet. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until onion is tender.
Add chopped parsley, wine, ltalian seasoning, tomato sauce, and sweet basil to sauteed onion mixture. Stir to combine.
Add reserved chicken pieces and heat, covered, in Microwave Oven for 12 to 15 minutes or until chicken is tender.
Remove chicken pieces and place on serving platter. Add shrimp to wine sauce and heat, uncovered, in Microwave Oven 3 minutes or until sauce bubbles and shrimp turn pink. (Do not overcook shrimp as they will become tough.)
Skim any fat from surface of sauce. Pour shrimp sauce over chicken pieces.
Amore
60 ml vodka
30 ml Parfait Amour liqueur
Dash of lime
Stir with ice.
Parmesan-Onion Puffs - makes about 24 puffs
1 1/2 cups water
1 1/2 sticks unsalted butter
2 cups coarsely chopped onions
2 tsp salt
1 1/2 flour
6 eggs
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees and grease 2 cookie sheets. Bring water to a boil in a medium saucepan and add 1 stick of the butter.
Meanwhile sauté the onions in the remaining butter until wilted, about 5 minutes. When butter has melted in the water and mixture has come to a boil again, add salt and flour all at once.
Turn the heat down to low and stir for a few minutes until mixture makes a ball and pulls away from the side of the pan. Off the heat beat in the eggs, one at a time, until each is fully incorporated before adding the next. Add cheese and onions, mixing thoroughly. Drop heaping tbsp of dough onto greased cookie sheets.
Brush tops with milk and sprinkle with additional Parmesan if you like. Bake until golden and puffy, about 35-40 minutes.
Coconut-Peanut with Chicken - serves 4
3/4 cup cocktail peanuts, finely chopped in food processor (almost ground)
2 cup sweetened coconut flakes
1/4 cup flour
2 eggs
1 lb chicken breasts without skin, cut in 1" pieces
Vegetable oil
Dipping sauce:
3 tbsp honey
3 tbsp orange marmalade
1 tbsp soy sauce
1/2 tsp prepared mustard
Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.
Dip chicken pieces in flour, then egg, and then roll in peanut mixture.
Place on a baking sheet.
Pour enough oil into skillet to reach a depth of 1/2 in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.
Cook 4-6 minutes until cooked through and light golden, turning once.
Adjust heat as needed to prevent over browning. Drain on paper towel.
To prepare sauce, combine all ingredients in small bowl.
Sex on the Beach
1 oz vodka
1 oz Peach Schnapps
Orange juice
Pineapple juice (optional)
Grenadine
In an 8 oz standard size glass, put the peach schnapps and the vodka.
Add the juice until the glass is almost full. Then, add a little
grenadine and stir.
Cheese Puffs
8 ea slices white bread
2 cup milk
8 oz old English cheese slices
1/2 tsp pepper
3/4 tsp dry mustard
1/4 cup butter, melted
1 tsp salt
3 ea eggs
May be prepared the day before.
At least 4 hours before cooking, trim crusts and
cut bread into 1" squares. Cut cheese into bite size
pieces. In large greased casserole, alternate layers
of bread and cheese. Pour melted butter over top.
Beat eggs well, stir in salt, pepper, mustard and
milk. Combine thoroughly. Pour over casserole.
Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes
uncovered until top is golden and puffy.
Ham-Cheese Roll
8 oz Cream cheese, softened
2 cup shredded Cheddar cheese
1 tsp grated onions
1 tsp dry mustard
1/2 tsp paprika
2 1/4 oz deviled ham
1 tbsp parsley flakes
1/2 cup chopped pecans
Parsley sprigs
Combine first 7 ingredients, mixing well, dhill thoroughly. shaape into an 8 inch roll, and coat with pecans. chill, garnish with parsley and serve with assorted crachers.
Shrimp-Cheese Roll - serves 16
1 1/2 cups Muenster cheese
1 cup shrimp
1/4 cup green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 eggs
1 package refrigerated crescent roll
2 tbsp butter, melted
1 egg yolk
1 tbsp water
In a large bowl, stir together muenster cheese, cooked shrimp, sliced green onion, salt, pepper and 2 eggs; set aside.
Unroll refrigerated crescent roll dough onto a lightly floured surface. Pinch together the perforations on both sides. Fold in half crosswise and with a lightly floured rolling pin, roll out to a 14"x 9" rectangle. Brush with melted butter.
Preheat oven to 400 degrees.
Spread the cheese/shrimp mixture over surface leaving a 2" bare strip along the long edge of the dough, then roll up as a jelly roll. Firmly pinch the seam and ends together; moisten slightly with water, and smooth with a knife to seal well. Place on an ungreased baking sheet.
In a small bowl beat 1 egg yolk with water. Brush on the roll.
Bake in the oven for 20 to 25 minutes, or until golden brown. Cool.
Chicken Wings with Coconut-Peanut Sauce - serves 6
For chicken wings:
4 garlic cloves
2 shallots
1 1/2 tsp salt
1 tbsp Chinese five-spice powder (available at Asian markets and most supermarkets)
2 tsp paprika
1 tsp crumbled dried rosemary
1/2 tsp cayenne, or to taste
2 tbsp peanut oil
4 pounds chicken wings (about 30), the tips cut off and reserved for the stock pot.
Sauce:
1/3 cup creamy peanut butter
1/4 cup canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped roasted red bell pepper
1/8 tsp dried hot red pepper flakes
1 tsp soy sauce
Garnish with cilantro
Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.
Sauce:
In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.
Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the cilantro.
Sausage Cheese Balls
2 pounds sausage
1-1/2 cups all purpose baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup chopped cooked broccoli
1/2 cup finely chopped onion
1/2 tsp of garlic powder
Preheat oven to 375 degrees. Mix all ingredients together thoroughly. Form into 1-inch balls.
Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions.
Bourbon Chicken
1 lb chicken thigh meat cut into large bite size chunks
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp garlic powder
1 tsp powdered ginger
2 tbsp dried minced onion
1/2 cup Jim Beam Bourbon whiskey
2 tbsp white wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate stirring often for several hours (best overnight). Bake chicken at 350 for one hour in a single layer basting every 10 mins. Remove chicken Scrape pan juices with all the brown bits into a frying pan. Heat and add 2 tbs wine. Stir and add chicken cook for 1 min and serve.
I serve them on tooth picks for appetizer, plate is clean is seconds!!
Caribbean Kiss
1/4 cup white rum
1 tbsp grenadine syrup
1 tbsp sugar
5 fresh strawberries, sliced
4 ice cubes
2 tbsp light cream or evaporated milk
Juice of 1 lemon
Grated coconut for garnish
Combine and shake all ingredients with ice and strain into old-fashioned glass over ice cubes. Add coconut.
Shrimp Dip
3 cans of shrimp, try to get deveined ones
16 oz sour cream
16 oz cream cheese, softened
1 cup minced celery
1 cup minced onion
>br>Dash Worcestershire sauce
Juice of 2 lemons
Cayenne pepper
Mash the shrimp in a bowl with the cream cheese. Add the rest and sprinkle cayenne pepper on the top as a garnish.
Bikini Martini
1 fluid ounce coconut rum
3/4 fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup
Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.
Virgin Banana Cocktail - serves 2
2 ripe bananas
1/2 tsp cinnamon
1/3 tsp nutmeg
4 tabsp demerera sugar
1/4 pint single cream
1/2 pint apple or mango juice
4 tbsp vanilla ice cream
In a blender or foodprocessor, liquidise the bananas along with the juice. It should be like a banana puree.
Add the ice cream and cream. This works better if the ice cream
isn't too compacted and hard - if necessary break it up a bit with
the spoon before adding it. Process until thick and creamy.
Add the spices and blend for a further 30 seconds.
Add the brown sugar and blend for no more than 10 seconds.
Pour into high-ball glasses and serve with straws.
Shrimp-Stuffed Avocado - serves 4
8 ounces bay shrimp, cooked and cleaned
1 package (8-oz.) Cream cheese, softened
2 1/2 tbsp mayonnaise
1/4 cup finely chopped iceberg lettuce
1/4 cup chopped black olives, drained
1/8 tsp garlic powder
2 avocados, halved and pitted
1/2 tsp paprika
1/8 tsp ground black pepper
In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce, olives and garlic powder; stir well.
Spoon shrimp mixture into avocado halves and sprinkle with paprika and pepper. Refrigerate for 30 minutes before serving.
Acapulco
1-1/2 oz rum
1 tbsp lime juice
1-1/2 tsp triple sec
1 tsp sugar
1 tsp egg white
Combine and shake all ingredients with ice and strain into old-fashioned glass over ice cubes. Add sprig of mint.
Chicken Sate with Peanut Sauce - serves 8
Marinade:
1 tbsp light brown sugar
1 tbsp curry powder
2 tbsp crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers
6 chicken breast halves, boned, skinned, and cut into 1/2" wide strips
Peanut Sauce:
2/3 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tbsp soy sauce
2 tbsp molasses
1 tsp fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pure briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.