One Shot Wonders!
I have collected them over the years - some are fun and helpful..see for yourself!
- 1 oz
- coffee liqueur
- 1/2 oz
- peppermint schnapps
- 1 c
- hot coffee, your choice
- whipped cream
- cinnamon stick or peppermint stick, add to each cup before serving
- hot coffee
- fresh herbs, chopped, mix into butter
- butter, softened - serve with hot rolls or bread
- pomegranate seeds, add to any salad for festive look and gourmet touch and oh so healthy
- chopped fruit, any kind
- ice - mix altogether for smoothie deliciousness
- top eggnog ice cream with
- orange flavored liqueur.
- garnish with toasted sliced almonds
- 1 bottle
- salad dressing, add something fresh as
- *bit finely chopped jalapeno to ranch dressing
- *chopped parsley to vinaigrette
- *chopped green pepper to thousand island
- *finely chopped green onion tops to french or catalina
QUICK COFFEE PICKUP:
DRESSED FOR SUCCESS:
Add a bit of defatted turkey drippings to bottled gravy or use as some of the liquid for packaged gravy mix to get homemade flavor without homemade gravy.
THE CUTTING EDGE:
To cut candied fruit, marshmallows or other gooey ingredient, dip your knife or shears in flour every few cuts. Or spray with nonstick cooking spray.
Don't toss that turkey carcass. Put it in an huge pot of water with 3 chopped carrots, 1 chopped onion, 1 chopped celery stalk, a few bay leaves and peppercorns, and simmer for 2 hours. Strain and use in recipes calling for chicken stock.
SCENT OF A TURKEY:
A turkey absorbs flavor from the inside out, so fill the cavity with fresh, unpeeled oranges (halved), salt, pepper and fresh thyme. The result: flesh that's nicely scented throughout.
Don't cry over chopped onions. Hold a piece of white bread between your front teeth to keep the tears at bay. A more high tech - and even sillier looking -solution is to wear a diver's mask that has no ventilation holes.
Make an herbal basting brush for turkey by tying a bundle of mixed fresh herbs around a wooden spoon.
Casserole dishes should be slightly undercooked if they are to be frozen. The cooking will be completed when the dish is reheated.
*When making dressing, substitute chicken stock for half or more of the melted butter or margarine. Skip the nuts and add chopped celery or fresh water chestnuts for crunch.
*Substitute evaporated skim milk for half the milk in gravy or potatoes.
*Substitute Better Buds for half the butter or margarine in mashed potatoes. Or, use Wilton's butter extract.
*Thicken gravy with cornstarch instead of flour and drippings. Use 1 Tablespoon cornstarch dissolved in 2 Tablespoons water per cup of broth.
In a mixing bowl, combine 2 egg whites, 4 cups sifted confectioners' sugar and 2 Tablespoons softened light cream cheese. Beat ingredients until smooth. Adjust consistency by adding a few drops of skim m ilk, if necessary. Keep refrigerated and consume the same day. Enough for a 2 layer or 9x13 inch cake.
Combine 1 cup ground black pepper, 1/3 cup ground white pepper and 1 1/2 tablespoons ground cayenne pepper. Store in an airtight container in a cool place. Use to season red meats and game, or in recipes that call for plain pepper. Or, pack in shaker for giving.
CHEESE LACE WAFERS:
Preheat oven to 350F degrees. Cut 1 (12 oz) package of Monterey Jack cheese with jalapenos into 1/2 inch cubes. Lightly coat a cookie sheet with nonstick cooking spray. Place 6 cubes at a time on the sheet, about 6 inches apart. Bake for 3-5 minutes, watching carefully. The cheese will melt and bubble up; when the bubbling stops, the wafers are ready. Remove immediately with a spatula to a rack covered with paper towels. Makes about 48 wafers.
ROASTED CHERRY TOMATOES:
Toss 24 cherry tomatoes (with stalks still n place) in olive oil, salt and pepper, then spread on cookie sheet. Roast for 30 minutes at 375F degrees. Serve with Brie cheese that has been softened to room temperature.
Spoon a half gallon of vanilla ice cream or frozen yogurt into a punch bowl. Add a quart of eggnog; stir in 1/2 to 3/4 cup Bourbon. Makes 2 quarts.
GOURMET FROM THE PANTRY:
Toss cooked fettuccine (red and green if you can get it) with melted butter and dill weed. Top with a dollop of caviar. Inexpensive stuff off the shelf will do for emergencies. Serve with Champagne.
EASY DECORATING ICING:
Combine 3/4 cup to 1 cup confectioners' sugar and 4 Tablespoons condensed milk. Stir until a soft smooth paste forms. Separate icing into small bowls and stir a drip or two of food coloring into each, depending on desired shade. Use at once to decorate Christmas cookies. Spread or pipe using a pastry bag. Makes 1 cup.
1 stick (4 ounces) softened butter until fluffy. Gradually beat in 1 1/2 cups confectioners' sugar, then 1/3 cup brandy, bourbon or rum. Beat in alcohol 1 Tablespoon at a time to make a sauce the consistency of very heavy cream. Serve over plum pudding, fruit cake, bread pudding, pecan or pumpkin pie.
Mix 2 cups sour cream, 4 Tablespoons horseradish, salt and white pepper to taste. Serve with roast beef.
Throw raisins, mandarin orange sections and slivered almonds or roasted pecans into a plain green salad. Toss with your favorite dressing or a mixture of low fat ranch dressing, slightly diluted with balsamic vinegar.
GLAZED MINT YAMS:
Melt 1 cup (2 sticks) butter or margarine. Place in a blender. With motor running, add 1 cup fresh mint leaves and process until mint is chopped fine. With motor running, add 1 cup dark brown sugar and process until smooth. Pour over 6 to 8 yams, cooked and cut into chunks, or a large can of yams, drained. Heat in saucepan until boiling, cover and let sit for 20 minutes. Also good over cooked mini- carrots. Makes 8 servings.
Place a vanilla bean in a jar or crock filled with white sugar. Set aside for at least 2 weeks. Use in baking and drinks. The sugar can be replenished up to three times.
Instead of a vanilla bean, use a dozen whole cloves.