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    4 Reviews |  By Rita~

    My Husbands Favorite! No water is used for the blender is filled with ice. I give an optional choice to add water if you'd like it weaker.

    Recipe #326236

    5 Reviews |  By Elmotoo

    When I discovered how few recipes representing Oman were on the site, I went searching. The NA/ME Forum will be spending January 2013 exploring the country & here is my culinary contribution. **this is delicious! It was perfectly sweetened & lightened. I re-steeped adding 3c water, the last 4oz of evap milk in the can & only 1TB sugar. Also, 1st time, I added 2TB crystallized ginger & only 2TB sugar. YUM!**

    Recipe #492531

    1 Reviews |  By Julie F

    This delicious smoothie comes from Ellie Krieger's "So Easy" Cookbook. I make it for my teen daughter to take with her on her way to school. I really have to whir the blender to get the frozen bananas incorporated, so next time I plan to cut my bananas into smaller chunks before I freeze them. I also halved the recipe and still came out with two decent sized smoothies. I think a full recipe would make three large smoothies.

    Recipe #423857

    Tamarind will become a kitchen staple, once you try it. This recipe is from December 2013 Bon Appetit. If you like pad Thai, it is a must in a "real" recipe.

    Recipe #509908

    5 Reviews |  By Mikekey

    From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) The original recipe said it made two pitchers, but I change the yield to one pitcher after reading Rita's review.

    Recipe #186110

    1 Reviews |  By lizbits

    I was making all kinds of liquers last summer for Christmas gifts and stumbled across this recipe, but I don't remember where I found it. Very yummy- make sure you use a high-quality vodka for a really smooth finish(I found Seagram's Silver to be good quality for a great price). The lower-grade vodkas tend to give it too much of a bite. T

    Recipe #246196

    This is a good recipe, and can be changed up with different fruits and spices! For example, lightly crush berries and blend them with sugar and water to make a berry-flavored syrup. Add fresh basil to peach puree to spice up a non-alcohol Bellini! Many options await you and will delight your guests. Posted by Michael Dietsch on Serious Eats.

    Recipe #445235

    This simple take on the classic holiday drink gets its richness from coconut milk, making it lighter and frothier than eggnog. Just like eggnog, the comfort factor is derived from the heady combination of rum and traditional spices. This is best served cold, or you could even whirl it with ice in a blender.

    Recipe #505615

    57 Reviews |  By Tweeky

    This is the cat's Meow! I know you are saying there are already a lot of recipes on this site for the same thing, I researched them before posting mine and this one is just a little different so here it is. Everyone I have ever served this to absolutely goes beserk over the taste and says it's as good as the real thing. It's so much cheaper too! I found this on an internet site, but can't remember which one, it was to long and to many fifths ago!! You can easily double the recipe.

    Recipe #74594

    A yummy tropical drink from Trinidad/Tobago. Passionfruit in the Caribbean and Central America are yellow and are sweeter than the purple ones found in the U.S. The purple ones also yield more juice. You might need to add more sugar if using the purple ones.

    Recipe #504601

    Found the recipe in this month's (August 2013) New Mexico Magazine, made them, LOVED them! This drink is originally from the Pueblo Harvest Cafe in the Indian Pueblo Cultural Center in Albuquerque. If you find yourself there, I suggest you get the blue cornmeal-coated onion rings to have with your drink, they are memorable! Serve these gorgeous drinks with a bottle of Tabasco green jalapeno sauce on the side for those who like a hotter experience. software does not differentiate between chile powder and chili powder, so make sure you are using pure CHILE powder, not the pre-mixed stuff you might use to make chili.

    Recipe #504374

    A yummy cocktail for two. "Recipe created by Todd Wilbur"

    Recipe #283500

    No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream—it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. Many don't realize that it's the technique for making the crema—not the type of coffee beans used—that makes the coffee Cuban. But for the full Cuban experience, Castro recommends using Café Bustelo espresso. Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.

    Recipe #503292

    A refreshing tart carbonated komquat-ade from Cambodia. Calamondins are a cross between a kumquat and a mandarin - I was unable to find either at my local grocery so I made it using 1 medium sized naval orange. The original recipe calls for 3 tbsp of sugar, which makes an incredibly tart beverage - I used sprite and 1/2 cup of sugar because the original was too strong for my tastes. from

    Recipe #503196

    It makes a VERY delicate drink. I would not waste it by mixing with other things, just enjoy. This will make enough to enjoy and give some as gifts. If you want less, just scale the recipe.

    Recipe #502165

    Moroccan's love their coffee strong, sweetened with spices and orange blossom water.

    Recipe #493140

    I have not tried this liqueur. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. As well as being economical, the liqueurs are typically lighter and less sweet than the commercial ones. All of these liqueurs may be stored in the refrigerator for several months to enjoy at your leisure. Try a variety of fruits such as raspberries, strawberries, sour cherries, nectarines, peaches and plums. A splash of a fruit liqueur does wonders for fresh fruit to add elegance to a simple dessert. Added to soda water, it makes a refreshing summer spritzer. And of course pour some over ice cream or frozen yogurt. Either vodka or 40% alcohol may be used for these liqueurs.

    Recipe #353463

    This has a very nice light fruity taste. Very mellow and sweet.

    Recipe #239494

    These take patience...up to 3 weeks to marry the flavors. Pour an ounce or two into cordial glasses or small wine glasses. Can be poured over crushed ice to reduce the sweetness and alcohol and increase the richness of the aroma. These also make an elegant addition to coffee. Adapted from Southern Living.

    Recipe #402141

    Passionfruit is my favourite. We are lucky enough to have a vine. Cordial can be made up to a week in advance.

    Recipe #269187

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