After book after book of this delicious drink being talked about I decided to make it myself! After several attempts, beginning with imitation butter extract, I ended up with this simple and yummy recipe.
A delicious classic given to me by my Aunt-in-law last year. It was wonderful to have homemade egg nog for the first time, so I want to share the recipe. The trick is restraining yourself from making it all year long. Remember, with great power comes great responsibility.
The recipe actually calls for a jigger of vanilla, but recipezaar didn't understand that term. Antiquated perhaps? Well, not if you are a bartender...
This recipe is great for parties, and you can store it ready-to-go in the freezer for up to two months. It's very handy to keep some frozen for those random black-tie affairs that sometimes pop up at one's residence unexpectedly. This recipe came from "Southern Living, 1993 Annual Recipes". I have found this a great gift for batchelor friends, stores easily, broils easily and impresses ladies and parents alike!
I got this fantastic recipe from my Mother-in-law, who got it here: http://alaskacooks.com/2006/12/11/scallops-2/
I wanted to put it up here, in case that site ever decides to take it down.
I never used to be a fan of scallops, turns out I never had them cooked right. These were so flavorful and tender and EASY! I used the Kirkland frozen scallops from Costco ($20/bag). Make sure you only do 4-5 scallops at a time, or they don't cook correctly.
These are SO moist and very sweet. I recommend cutting them into very small, bite-sized squares.
This is a recipe adapted from Woman’s Day Specials Halloween Celebrations
Woman’s Day Select Series Vol XIV, No. 2, 2004 (pg. 54, Scaredy Cats)
Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have.
Served with Beef Tenderloin with Red Wine Reduction. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.
Read more: http://www.food.com/recipe/beef-tenderloin-with-red-wine-reduction-464357#ixzz1YHRH6o1H
This recipe is open to variations depending on what you have in your fridge. Fresh fennel makes a good addition, or diced cucumbers and greek yogurt. From the July 2014 issue of The First Alternative Co-op Thymes (Vol 35, Issue 7) from the Corvallis Co-op.
Sweet and Spicy! This is a recipe that is based on a menu item of the same name at The Voicebox (http://voiceboxpdx.com/food-drink/). They make deviled eggs with bacon, green onions, and sriracha. I've modified the filling and used the toppings that The Voicebox uses to create a uniquely delicious deviled egg that will have people guessing about what's in them!