Recipe Exchange

  • jayashiangel 15 years ago
    Place you can share:)
  • jayashiangel 15 years ago said:
    1 t. vanilla powder.
    1 t. dried orange zest
    1/2 c. white chocolate chips
    Mix ingredients well and store in an airtight container or ½ pint glass canning jar.

    For Gift Gifting:

    Slip a mitten over the top of the jar and pin the instruction tag to the mitten...
    White Cocoa Mix... 1 1/2 c. milk... 1/4 c. cocoa mix... Heat milk in saucepan, then blend in cocoa mix. Stir till chocolate chips melt. Serves 2
  • jayashiangel 15 years ago said:

    These look good.. :)
  • jayashiangel 15 years ago said:
    1 1/2 ounces Whiskey
    1 ounce Honey
    1/3 ounce Lemon Juice
    3 ounces Water (Hot)

    If you have a microwave, the easiest way to make this drink is to warm the honey and lemon juice for about half a minute and then to add hot water and the whiskey. Otherwise, we recommend that you stir the honey and lemon juice into extremely warm water, allow it to cool slightly, and add the whiskey.
  • jayashiangel 15 years ago said:
    2 cups crushed ice
    4 ounces vanilla chai concentrate, such as Oregon Chai
    1 ounce heavy cream
    1 1/2 ounces spiced rum, such as Captain Morgan

    Fill a tall collins glass with ice. Add the spiced rum, then the vanilla chai. Stir in the heavy cream, and serve.
  • jayashiangel 15 years ago said:
    Alcohol is usually blamed for causing stomachaches, not relieving them. But the infused liquors known as digestifs are stomach-settling miracles after a heavy meal because of the soothing properties of their herbal mixtures. They are a touch sweet, intensely flavored, and often served chilled and sipped slowly.
  • jayashiangel 15 years ago said:
    Chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka.

    This recipe was featured as part of our Make Your Own Digestifs project.

    3 medium oranges
    2 cups grain alcohol, such as Everclear 151
    1 1/2 cups Simple Syrup


    Using a vegetable peeler, remove orange peel in wide strips, making sure to avoid the white pith.
    Place peels in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep, at room temperature, undisturbed, for 6 days.
    After 6 days, remove peels and add simple syrup. Stir to combine. Store in the freezer.
  • jayashiangel 15 years ago said:
    2 cups granulated sugar
    1 cup water

    Place sugar and water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat.

    Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool.

    Transfer syrup to a container with a tight-fitting lid, cover, and refrigerate until ready to use.

  • jayashiangel 14 years ago said:

    -3/4 cup chopped ham
    -1 cup shredded cheddar cheese
    -2 Cups milk
    -4 eggs
    -1/8 tsp. (or a dash) Tabasco sauce
    -1/2 cup flour
    -2 tsp. Baking powder

    ~Add the chopped ham and cheddar cheese to a ziplock bag.
    ~Add the milk, eggs, tabasco, flour and baking powder to a blender or to a bowl and mix to combine.
    ~Pour into the bag with ham and cheese and seal bag, getting as much air out as possible.

    Serving Directions: Thaw quiche in the bag. If you forgot to take this out to thaw, it can be thawed in the microwave. After quiche is thawed shake bag well and pour into a greased deep-dish pie plate or an 8x8 square pan. Bake at 350* for 30-45 minutes , until lightly browned on top and well set in the center. Cool about 5 minutes before serving.
  • jayashiangel 14 years ago said:
    Grilled Parmesan Chicken

    ~6 slices of Mozzarella
    ~6 boneless/skinless chicken breasts
    ~1 jar marinara sauce.
    ~1/4 cup Parmesan cheese.
    ~6 sheets of foil

    ~Lay out your sheets of foil. On each sheet place a chicken breast. Top each breast with 1/2 cup marinara sauce (more or less depending how saucy you like things), 1 tablespoon of Parmesan and a slice of mozzarella.

    ~ To make your bundle: Bring the short sides of the aluminum foil together and fold over twice. Center the fold in the middle of the packet and flatten the packet. Fold over both ends twice to completely seal the packet. (now if you can't figure this out, which I could not!, just make sure that all your edges are sealed well so when you cook it the sauce does not run out).

    ~Flash freeze before putting into Ziploc bag.

    To Serve: Thaw the packets completely. Heat grill to medium heat or about 350 degrees. Place the packets on the grill. With a pair of tongs, pull up on the centerfold to make a dome. This will give the packet room to steam. Cook for 30 to 40 minutes. At this point you will need to check the chicken to see if it done, especially if the breast is thick. ~~~~~~You can also cook these packets in the oven. Place on a cookie sheet and cook at 350* for 30-40 minutes.

Have a comment? Join this group first →