- 1 lb. can of salmon, drained
- 2 cups soft bread crumbs (white bread or hot dog buns)
- 1 small onion, minced
- 1 Tablespoon melted butter
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 slightly beaten egg
Grease a large cookie sheet.
Combine all ingredients in a large bowl. Pour onto cookie sheet and shape into a heart. May also use a heart-shaped baking pan or casserole instead. Continue reading
via foodnetwork.com (courtesy Emeril Lagasse, 2004)
- 2 cups fresh lime juice
- ¾ cup sugar
- 2 cups vodka
- 8 cups crushed ice
- Lime slices for garnish
Combine lime juice and sugar in a bowl, and whisk to dissolve the sugar. Pour half of this mixture into a blender. Add 1 cup vodka and 4 cups ice, and blend until smooth. Repeat with remaining ingredients. Serve immediately, garnished with lime slices. Serves 8.
Preheat oven to 400 degrees Fahrenheit
- 1 (8-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- 1 clove garlic, minced
- Dried or fresh chopped basil to taste (@ 2 teaspoons dried)
Combine all in bowl and stir. Set aside while you make dough.
- 3 to 3 3/4 cups all-purpose flour
- 1 pkg Fleischmann’s rapid rise yeast
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 1 cup very warm water>
- 2 tablespoons olive oil
- 1 cup (6 oz) Ghiradelli semisweet chocolate pieces
- 1/4 cup boiling water
- 1/4 cup sugar
- 2 Tablespoon dark rum (we use Meyer’s dark rum)
- 1 egg
- 1/2 cup heavy cream
Note: you will need a blender for this recipe. Also, have dessert glasses or pots ready to pour chocolate into. Continue reading
Developed for “Sex and the City” actress Sarah Jessica Parker by a bartender at Guastavino’s in NYC. This is a pink, fruity, bubbly drink that does not have a strong alcoholic taste. It is easy to over-indulge with this fun concoction! Perfect for a girls-night-in or bachelorlette party.
by New Mom Kate
- 1 fluid ounce raspberry vodka
- 1/2 fluid ounce Cointreau liqueur 1/2 fluid ounce pineapple juice Continue reading
- 1 can evaporated milk
- 4 egg yolks
- 1 egg white
- 1/2 T vanilla
- 3/4 c sugar
Preheat oven and a 9×13 pan (half-filled with water) to 350 degrees.
Caramelize a small saucepan: Pour 1/4 c of the sugar into the pan and heat over low heat, stirring constantly with a wooden spoon until sugar melts and turns into a golden brown caramel. This should be done slowly; it should take 20 – 25 minutes. If you melt the sugar more quickly, the taste won’t be as rich. Once the caramel is ready, swirl pan to coat.
Beat evaporated milk, yolks, white, vanilla, and remaining ½ cup of sugar in blender, just until mixed. Pour mixture into caramelized pan.
Place saucepan into preheated pan of water. Bake 45 minutes, then refrigerate.
To serve, remove top skim with fork and discard. Place serving plate over top of saucepan and invert. Caramel sauce will run, so flip quickly and make sure the plate is large enough or has a lip to contain the sauce.
Warm a 6-oz mug: fill with hot water and let sit while you make coffee
- Make very strong coffee
- Drain hot water from glass
- Pour in 1 measure of Irish mist (1-oz)
- Add 2 t sugar, mix
- Fill to within ½ inch from top of glass with strong, hot coffee
- Fill remainder of mug with whipping cream
- 1 cup heavy whipping cream
- 1 t vanilla extract
- 2 T granulated sugar
Combine all in mixer and beat on high until whipped, but not stiff.
- 2 lbs. mild bulk Italian sausage
- 3 large onions, chopped
- 6 large potatoes, peeled and cubed
- 3 t salt
- 1 t pepper
- 2 t basil
- 3 c water
- 2 cans cream style corn
- 2 cans whole kernel corn, drained
- 2 12-oz evaporated milk
Cut sausage into ¼” wheels and brown in a large skillet. Put into soup kettle. Sauté onions in skillet. Add onions, potatoes, salt, pepper, basil and water to soup kettle. Cover and simmer for 15 minutes or until potatoes are done. Stir in corn and evaporated milk. Cover and heat thoroughly.