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    You are in: Home / Cookbooks / NcMysteryShopper is IT!!!! Souper Springy Sides and Salads
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    238 recipes in

    NcMysteryShopper is IT!!!! Souper Springy Sides and Salads

    Beverage Tag Cookbook For March
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    This was one of the girlie shots we would take while bartending..... yummy but not a knock you on the floor type shot.

    Recipe #274909

    Creamy and Low Alcohol Pink Girlie drink. Posted by request.

    Recipe #272560

    I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more.

    Recipe #272498

    I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.

    Recipe #250814

    Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.

    Recipe #250719

    This lemonade sure packs a punch :) Although you can use 7-UP or Sprite, I really prefer this drink with club soda.

    Recipe #249706

    For our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. Snacks cannot have peanuts or peanut butter this year. This recipe would also be good for long car trips.

    Recipe #249034

    This is a great tasting sauce that I came up with for the BBQ Sauce Cook-Off in the Grilling Forum (Aug, 2007). The Kahlua adds an inscrutable richness and subtle smoky flavor with a sweetness that dances well with the vinegar. I love my BBQ Sauces spicy, but there was no need to add heat to the sauce - the tang creates a wonderful zip and the heat is not missed. I formulated it for grilled bone-in chicken.... but it may work with other meats. The name of the sauce is a play on the Tennessee whiskey & Mexican Kahlua in the sauce.... and dedicated to the late Johnny Cash! Johnny Cash lived in Tenn, was arrested in Mexico and his sound is always described as Boom Chicka Boom .... we all know his famous song Walk the Line and I am sure the connection is pretty obvious. LOL! God Speed Johnny! (It made enough sauce for 3 bone-in breasts of chicken) BBQ Sauce Cook-Off thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=222017

    Recipe #248840

    The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time.

    Recipe #247134

    The Mai Tai Cocktail is a beautiful tribute to rum....fine aged rum. If you like rum, you will like this strong cocktail. Contrary to popular belief, this is not a fruity cocktail and I cringe when I see bartenders add fruit juices to this perfect drink. If you like fruity drinks try a zombie or Maui Mai Tai - but if you like rum, this is a celebration. This is NOT the original Mai Tai recipe, but it is a fabulous version . The original Mai Tai was created in the early 40's by Trader Vic in Oakland. The name of the drink comes from the reaction of its first samplers, who were from Tahiti, when they exclaimed "Mai Tai - Roa Ae", which means "Out of This World - The Best".

    Recipe #245508

    I find Sea Breezes too bitter so this is my take on that old favorite. A definite must for all Divas!

    Recipe #245071

    We just love pear nectar, rum and mojitos.... While this is NOT a mojito the mint certainly hints at that wonderful drink. Recipe from bartender at Jäger in Seattle with preparation alterations.

    Recipe #245069

    Tasty tropical martini that reminds me of Tahiti!

    Recipe #245067

    A deliciously classy martini that highlights Campari and Limoncello! It tastes like summer in a glass! Serve this to your guests after a nice filling Italian meal! Please use premium vodka, anything less would be a disappointment. Based on the recipe from the Martini Bar in Miami.

    Recipe #245066

    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the citrus used between the two countries’ piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.

    Recipe #243483

    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

    Recipe #243479

    Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" –– the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor man’s drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" –– what in the U.S. is often referred to as a key lime. Can also be made by the pitcher!

    Recipe #243468

    This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!

    Recipe #243431

    If you like your Bloody Mary spicy and decadent then you will love this recipe! I like my Bloody Mary to be thick with small bits so I tried this recipe without straining it and just loved it (I used a food processor)! It was also very good strained for those that do not like them thick. The Kahlua adds a nice richness and a slight sweetness that tones down the peppers. This IS a Spicy Bloody Mary and it IS wonderful! For a Bloody Mary that is not as spicy you can use regular V8 instead of the spicy blend. This recipe was created for RSC #10.

    Recipe #243271

    If you like sweet and sour combinations then you will love Midori Sours! The traditional way to prepare a Midori Sours is to shake it on ice and strain it into a rocks glass, but I like them on the rocks and with a good quality vodka. Whichever way you prefer... they are still good!

    Recipe #243093

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