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RECIPE5.TXT
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1992-01-18
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STRAWBERRY DAIQUIRI
1 oz. Rum 1/2 oz. Strawberry Liqueur
1 oz. Lime juice 1 tsp. Powdered sugar
1 oz. Fresh Strawberries
Chop Strawberries in a Blender and Stir all ingredients
with Ice Strain into Cocktail Glass. Add a Twist of lemon.
=====================================================================
SPICED TEA
1 1/2 C. tang 1 1/2 C. instant tea with
1 tsp. ground clover sugar and lemon
2 pkg. .62 pz Mai Tai Mix 1 TSP. cinnamon
Combine all ingredients,Mix well; Store in an Airtight
container. Mix 2-3 tsp. per cup of hot water.
=========================================================================
SLUSHY PUNCH
6 C. water 6 oz. can frozen lemonade
2 C. sugar 6 oz. water
3 ripe bannanas 12 oz. pineapple juice
12 oz. frozen orange 2 fresh lemons juiced
juice const.
12 oz can of water
Boil the 6 C. of water with the sugar for 3 min. Beat
Bananas to the cosistency of Egg Whites. Combine all
ingredients and Freeze. Remove from Freezer 1/2 hour
before serving and add 2 large bottles of ginger-ale.
It may be sipped or eaten with a spoon.
==========================================================================
BRANDY ALEXANDER FRAPPE
1 oz. brandy 1 oz. creame de cacao
1/2 C. milk 1 qt. vanilla ice cream
Put all ingredients in Blender Cover and Blend on High a few seconds
until smooth.
(VARIATIONS)
(Substitute the following for The Brandy and Creme De Cacao)
GRASSHOPPER; 1 oz. white creme de cacao
1 oz. green creme de menthe
GOLDEN CADILIAC; 1/2 oz. gailiano
1 1/2 oz. white creme de cacao
PINK SQUIRREL 1 oz. creme de noyaux
1 oz. white creme de cacao
KOALA BEAR 1 oz. white creme de cacao
1 oz. coffee-flavored liqueur
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BACADRI
1/3 C. frozen lemonade con. thawed
4 oz. light rum
1 1/2 C. crushed ice
3 tbsp. grenadine
Put all ingredients in Blender and Blend at hight for a few
seconds. Serve in Cocktail Glasses.
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SINAPORE SLING
Juice from 1/2 lemon 1 tsp. powdered sugar 2 oz. dry gin
1 oz. cherry flavored brandy 1 maraschino cherry 1 slice of orange
Shake with Ice the first 3 ingredients and strain into a collions glass.
add ice cubes and fill with white soda float on top cherry brandy, decorate
with fruit, serve with a long straw.
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FRUIT JUICE COOLER
2 (6 1/2 oz) bottles sparkling mineral water, chilled
1/4 cup unsweetened grapefruit juice, chilled
1 (12 oz) can peach nectar, chilled
2 tablespoons lemon juice, chilled
1/2 cup unsweetened orange juice, chilled
Combine all ingredients in a large pitcher; mix well. Pour over ice cubes
in serving glasses. Serve immediately.
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DAIQUIRI COCKTAIL
Juice of 1 lime 1 tsp. powdered sugar
1 1/2 oz. rum
Shake with ice and strain into a cocktail glass.
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HOT CHOCOLATE MIX
8 qt. box of powdered milk 7-oz. of pream
lb. box nestles quick 1 C. powdered sugar
Mix well by stirring together all ingredients. Use 4 tsp. to a cup of hot
water for hot chocolate milk. Store in a covered container.
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HAWAIIAN PINEAPPLE CRUSH
1 C. fruit pumch 1 C. pineapple pieces
1 tbsp. lemon juice 1 1/2 C. crushed ice
Put all ingredients in blender and blend on high until slushy.
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HAWAIIAN COCKTAIL
2 oz. dry gin 1 tbsp. pineapple juice
1/2 oz. triple sec
Shake with ice and strain into cocktail glass.
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MAI-TAI
1/2 tsp. powdered sugar 2 oz. rum
1 oz. triple sec 1 tbsp. almond flavored syrup
1 tbsp. grenadine 1 tbsp. lime juice
Shake with ice and strain into an old-fashioned glass filled 1/3 full of
crushed ice. Decorate with a maraschino cherry speared to a wedge of
pineapple.
=============================================================================