........ Create a cookbook that contains all your beverage recipes (alcoholic or non-alchoholic) and any recipe that contains some sort of beverage as an ingredient (beer, wine, soda, spirits, fruit juice, etc). as well as any recipe that contains FRUIT AND VEGGIES!
The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II.
I hate the term 'molded salad' - it sounds like something green & fuzzy. This is my mother's Jello salad recipe. Most people I know will turn up their nose when I say Jello salad but there are never leftovers. Hmmmm......
I'm not positive on the exact ounces - small boxs of jello, big can of cranberry & small can of pineapple.
This multiplies easily & can be made several days ahead & kept refrigerated.
Invented for the Caribbean Grilling Challenge Zaar World Tour 3 by the Whine & Cheese Gang.
This is a sweet-hot, spicy salad but the dressing is cooling to the tongue while still being perky from the lime. An adventure for your palate!
Feel free to swap fruits around to suit yourself.
Found for the World Tour 2005, this looks like something dh would love! A Mexican recipe, it has been called ' "funeral coffee" because it is always served at the velorios - all-night wakes - with large trays of sweet rolls.'
We ate at Bar Americain where I had a perfect rib eye steak & the 7 of us shared every side dish available - YUM! I had their Pear Martini, then I had another, then I asked for the recipe & our server got it for me!!! Here it is...
Found for the World Tour 2005 - yet *another* version of Bread & Butter Pudding!! "Very fattening but lovely, and warming too on a cold winter night." He he. I have not made this *yet* so I guesstimated at some of the proportions (butter, brown sugar & fruit) - please adjust to taste.
This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe at marthastewart.com, I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13" pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy!
Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.