Jamaican Rum Punch Recipe
Rum is considered to be the world’s oldest distilled spirit and is made throughout the Caribbean. On Jamaica, Appleton Rum Estate has been distilling rum from sugar can for over 200 years and is the island’s most popular drink. With a very sweet flavor rum is often used to make refreshing fruit punches and coconut cocktails. The drinks below are found anywhere in Jamaica and are a cooling treat to complement any meal and the island’s year round summer temperatures.
Jamaican Rum Punch
Ingredients:
* 1 bottle Jamaican gold rum
* 1 bottle dark caruba rum
* 1 bottle Jamaican overproof rum
* ½ gallon orange juice
* ½ gallon pineapple juice
* 1 cup lime juice
* splash of grenadine for color
* splash of angostura bitters
Directions:
Shake all ingredients together in large airtight container or stir vigorously in large punch bowl. Serve over ice and garnish with orange slice, cherry and mint leaves, or pineapple slice and cinnamon stick.
Another refreshing drink in the heat is
Ginger Beer
Ginger is a favorite flavor in Jamaica and is considered a healthy ingredient in this cooling drink. Ginger beer can be boiled and stored in glass jars or bottles for a long time or simple steeped in warm water and used within days.
Ingredients:
* 9oz. Fresh ginger root
* 4 qt. Water
* sugar to taste
* 1 tsp. ground cloves
* 1 tsp. lime juice
Directions:
Grate the ginger into a saucepan and add water, cloves and juice. Stir well and bring to a boil. Boil for half an hour and sweeten to taste. Strain and bottle after cooling. Serve as hot tea or cold over ice.
Enjoy your taste of Jamaica!
For further tips and ideas for cooking great and traditional food from Jamaica, visit Jamaican Recipes
This article was submitted by Jen Carter, owner of the World Recipes website.
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Traditional Swedish Christmas Drinks Recipe
Here are two examples of how the Swedes have incorporated the enticing flavors of tropical spices. In glögg and non-alcoholic glögg the liquids are steeped with various spices. What better way to keep spirits high when the sun disappears for months? A Christmas gathering with no glögg is unthinkable in Sweden, akin to a Superbowl party with no beer.
Mulled Wine (Glögg)
5 whole white cardamom pods, cracked
2 whole cloves
1 1-inch piece of cinnamon stick
1 teaspoon dried orange peel
2 tablespoons brown sugar
1/3 cup Madeira or port
1 bottle good-quality red wine such as burgundy
Put all of the ingredients in a stainless steel pan and slowly heat. Do not boil. Strain and drink immediately. For more intense flavor, let spices steep for several hours or overnight; strain and gently reheat.
Mulled Fruit Juice (Saft Glögg)
1 orange
1 quart apple cider
2 cups white grape juice, currant juice, or cranberry-raspberry juice
1/4 cup sugar
1 3-inch cinnamon stick
8 whole cloves
2/3 cup raisins
2/3 cup blanched slivered almonds
1. Using a vegetable peeler, cut a single spiral of zest from the orange. Reserve orange for another purpose.
2. In a large pot combine orange peel, apple cider, fruit juice, sugar, cinnamon, and cloves. Let mixture stand 4 hours.
3. Bring to a boil over medium heat then reduce to low. Simmer 30 minutes.
4. Serve hot or cold in punch cups with a few raisins and almonds in each serving.
For further tips and ideas for cooking great and traditional food from Sweden, visit Swedish Christmas recipes.
This recipe was submitted by Jen Carter, owner of the World Recipes website.
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Outback Steakhouse Coconut Shrimp Recipe – Magic!
It is with great pleasure that I present to you this amazing “copycat” Outback Steakhouse coconut shrimp recipe in all its sweet, succulent, crunchy glory! This is one of my daughter’s absolute favorites out of all my secret restaurant appetizer recipes! She especially loves how fun it is to make. And the dipping sauce is incredible! I trust you’re going to love this recipe!
Outback Steakhouse Coconut Shrimp – Ingredients:
- 1.5 lbs. large, raw shrimp
- .5 cup all-purpose flour
- .5 cup cornstarch
- 1 tbsp. salt
- .5 tbsp. white pepper
- 2 tbsp. vegetable oil
- 1 cup ice water
- 2 cups shredded coconut (short shreds)
- oil for deep frying
Dipping sauce:
- .5 cup orange marmalade
- .25 cup Grey Poupon country mustard
- .25 cup honey
- 3 to 4 drops Tabasco pepper sauce
- Mix ’em all together!
Outback Steakhouse Coconut Shrimp – Directions:
- Preheat oven to 300 degrees.
- Peel, devein, and wash shrimp. Dry with paper towels and set aside.
- In a large mixing bowl, combine all dry ingredients, except coconut.
- Add 2 tbsp. oil and ice water. Blend well.
- Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
- Spread a thin layer of coconut on a plate.
- Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
- Fry in hot oil for 4 minutes, or until light brown.
- Drain shrimp, place on baking sheet, and bake an additional 5 minutes.
- Enjoy with that incredible dipping sauce!
And there you have it! Your very own Outback Steakhouse coconut shrimp recipe to make in your own kitchen and put some hearty smiles on some thrilled faces. Enjoy!
This recipe is part of my growing Outback Steakhouse Recipes collection. I sincerely hope you enjoy it. I also have many other secret “copycat” restaurant recipes for you to try. I assure you they’re just as much fun to make as they are to eat!
Go to http://SecretRecipeWorld.com now! You’re going to LOVE this!
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Chocolate Milkshake Recipe – 4 Chocolicious Chocolate Milkshakes
Smooth, creamy, frothy, these are just a few of the descriptions that run through our heads when we indulge in that all-time popular frozen confection: the chocolate milkshake. It seems like the rise of the chocolate milkshake came at the same time that drugstores of old began selling soda fountain drinks consisting of a scoop of ice cream with tantalizing flavors added.
It was inevitable, I guess, that once chocolate syrup was poured over ice cream in a dish, that it would one day wind up in a glass. For the past fourty years or so, millions of people have enjoyed a frosty chocolate milkshake as part of a traditional fast food meal of hamburger and French fries. Of course, it’s just as delicious all by itself, but the fast food restaurants have caught on to our absolute love for the chocolate shake.
What happens if you wake up from a nice nap and experience a craving for a frosty chocolate milkshake? That’s right, you need to make one right then and there. Luckily, there are some great easy-to-make recipes for making a homemade chocolate milkshake that will help to satisfy your thirsty tastebuds.
The three recipes below are all variations of the basic chocolate milkshake. I suggest you try them all, since it’s hard to pick a favorite.
=> Chocolate Milkshake Recipe: Chocolate Cherry Milkshake
What can you say about a chocolate milkshake that features cherries except, mmmm.
4 scoops vanilla ice cream or frozen yogurt
3/4 cup cold milk
1/4 cup chocolate syrup
3 maraschino cherries, stems removed
Whipped topping & additional cherry
Directions
Place ice cream, milk, chocolate syrup and cherries in blender. Blend until smooth. Garnish with whipped topping and cherry.
=> Chocolate Milkshake Recipe: Chocolate Cheesecake Milkshake
This is the most decadent of all four chocolate milkshake recipes. If you are on a diet, please move along; nothing to see here. If you could care less about calories – enjoy!
1/2 oz. pkg. cream cheese
2 cups milk
6 scoops chocolate ice cream
Directions
Place cream cheese and 1 cup milk in a blender. Blend until smooth. Place the remaining milk and ice cream in blender, and continue to blend until smooth.
=> Chocolate Milkshake Recipe: Chunky Monkey Milkshake
This is a delicious milkshake that will have you swinging from the trees and making funny noises. Okay, that’s an exaggeration, but you’ll definitely feel happy with every sip.
3 scoops vanilla ice cream
2 tablespoons chocolate chips
1/2 banana
1 tablespoon instant coffee
2 tablespoon chocolate syrup
1 cup milk
1 teaspoon vanilla
Directions
Blend on medium for 1 minute.
=> Chocolate Milkshake Recipe: Whoppers Malt Milkshake
You remember how much you loved Whoppers candy as a kid. Whoppers are famous for their chocolate malt flavor. I bet you ate plenty of them while you were at the movie theatre. Here’s your chance to enjoy that same malted milkball taste in the form of a milkshake. Guaranteed to temporarily bring you back to some fun childhood memories.
2 – 3 scoops vanilla ice cream or frozen yogurt
1/3 cup cold milk
3 tablespoons chocolate malt syrup
Whipped cream topping
Directions
Place ice cream, milk and chocolate malt syrup in blender. Blend until smooth. Garnish with whipped topping and cherry.
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com
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Easter Recipe For Kids
Kids’ Easter Recipes
The most fun you can have with your child is creating Jell-O deserts. There is a Jell-O dessert for every occasion. Children love the color and the jiggle of Jell-O treats. Make it a fun project to create an Easter Jell-O egg basket. You can make these fun Easter Eggs using cake molds or cookie cutters.
Color-Me-Fun With Jell-O Eggs/Bunny Molds – Make these in Pastel Colors for Easter
Ingredients:
- 2- 4 oz pkg. unflavored gelatin
- Egg Shaped Molds
- Bunny Shaped Molds
- 8-oz Cool Whip
- Jello-O in flavors of your choice
Instructions:
1. Two 4-ounce packages of unflavored gelatin dissolved in 1 cup of boiling water
2. Cool to room temperature
3. Fold in 8 ounces of Cool Whip
4. Combine the unflavored gelatin and cool whip
5. Add to 6 ounces of flavored Jell-O that has been dissolved in 1 cup boiling water.
6. Pour into molds that are set inside a lightly greased pan
7. Refrigerate until firm (about 2 hours)
8. Decorate the bunny with shredded coconut, skittles and M&M’s
Fun Ice Cream Bunny
Ingredients:
- Vanilla ice cream
- 1 pkg. of coconut
- Carrot shavings
- Jellybeans
- Licorice strings
Instructions:
1. On a flat plate arrange 3 balls of vanilla ice cream in the form a bunny.
2. Use medium scoop for head – Larger scoop for body-smallest scoop for the tail.
3. Cover the bunny body with shredded coconut.
4. Place carrot shavings (large) for ears.
5. Use jelly beans for eyes and nose.
6. Use licorice strings for whiskers.
Happy Easter Bunny Salad
Ingredients:
- Lettuce
- Cottage cheese
- 1 can of pear halves
- Celery stick
- Raisins
- 1 Red Grapes
Instructions:
1. Place leaves of lettuce on a salad plate.
2. Use Ice cream scoop and place cottage cheese on top of the lettuce.
3. Use 1 canned pear half and place on top of cottage cheese.
4. Use thin slices of celery for whiskers.
5. Place the raisins where the eyes should be.
6. Use a grape for the nose.
Cut the remaining pear in half to create the ears.
These recipes are fun and will get the Easter Holiday off to a great start.
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Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals (http://www.kidapprovedmeals.com) to pick up your personal 13 week breakfast and lunch menu designed just for children!
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Easy BBQ Ribs Recipe
The summer is a perfect BBQ time across the US. BBQ is a great crowd pleaser and is sure to bring the family together. Here is an easy BBQ ribs recipe and some quick tips to make sure your BBQ experience is safe and fun.
First, to keep things safe:
1. Defrost meat before cooking so you get even cooking and do it in the fridge.
2. Marinate food in the refrigerator and don’t reuse the marinade unless you boil it first
3. Do not serve cooked meat in the same plate you had the raw meat (unless you clean it before re-using it)
4. Don’t bring out the meat until you are ready to cook to avoid leaving it a prolonged time in hot temperatures before cooking.
Make sure you follow the safety tips and you will have more fun during the summer cookouts. My summer is going great. BBQ’s are a big reason for that. One of my favorite dishes is an easy BBQ Ribs recipe. To make great ribs easily we need to follow these tips:
1. Marinade the meat or rub in the seasonings at least 1 hr before cooking more is better but if it’s done too long, unless it’s a tough cut, you could overpower the meat. Anywhere from one to six hours is good enough.
2. Grill ribs bone side down until the bones start to separate from the meat without turning. This is a key point that helps produce tender ribs.
3. Brush BBQ sauce or any sauce that has sugar only at the tail end of cooking.
4. Allow the ribs to sit for 10 minutes before eating or cutting this helps the meat stay juicy.
5. Use tongs to handle the meat forks will pierce the meat and allow the juices to escape. Piercing the meat reduces the flavor and moisture of the meat.
You can try this tips this weekend or the next time you grill ribs and you will see and taste the difference. In order to do that you need this simple recipe that’s great tasting:
6 pounds pork spareribs
1 tblsp red pepper flakes
2 tblsp Adobo or Seasoned Salt
1 tsp fresh ground black pepper ( use less to taste if using adobo)
A barbecue sauce you like
Combine red pepper flakes, Adobo and black pepper. Rub mixture all over ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat, bone side down until the meat separates from the bone, approximately 1 hour. Apply your favorite barbecue sauce and cook for another 15 to 30 minutes turning the ribs frequently to avoid burning the sauce. Serves 6 to 8.
There you have it an easy BBQ ribs recipe and some tips to make sure you wow your family and guests.
To learn more visit Hugo Felix at The Minute Gourmet, making great cooking easy, today! Also visit Hugo’s blog at http://hugoseats.blogspot.com/ for some lively discussion on making fast cooking great.
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Recipe for Cheese Biscuits
Every end of term at my daughters’ kindergarten, finds us baking cheese biscuits for their festival. These are delicious, easy to make, light flaky mouthfuls of crunch, just like cheese straws only more fun, as you can use any shaped cookie cutter you like. We have pigs, bunnies, stars, moons, hearts, fish. They are the perfect answer to the dilemma of providing a treat snack for school feasts and festivals, that doesn’t break the school guidelines of minimising sugar but is still fun for the kids. They are also an essential item at birthday parties for my children. The last birthday had me frantically rolling and cutting out these cheese biscuits, in between trying to get a roast lunch on the table before the afternoon party. The original plan had been for the kids to do all the work, to keep them entertained and gainfully employed in the lull before the party, but the birthday girl was too busy playing with her new toys and the others too busy bemoaning the fact it was so long before their birthdays, so that I got left with the job at the last minute!
Today though I had the five year olds in charge of the cheese biscuits, kneading then rolling out and cutting out with animal shaped cookie cutters. This still required a fair amount of timely intervention, to get the dough to hold together before frustration set in and make sure my youngest got a chance to cut out some shapes without destroying her older sister’s carefully ordered scheme of things. I also had to get a batch of bread done while they were cooking, as we had finished up the last slice at lunch, but that used up the rest of my energy reserves so I settled on baked potatoes as a minimal effort supper. The oven was on anyway for the biscuits and bread so it was all in aid of energy conservation…mine and the world’s in equal measure.
Here is the recipe for the cheese biscuits:
100g/4oz finely grated cheese
50g/2oz self-raising flour
25g/1oz soft butter
pinch of cayenne pepper
For the cheese you can use a mature cheddar or 80g mild cheddar with 20g parmesan cheese. Put everything into a bowl and rub in, squidge and knead for about 5 minutes until it comes together into a soft dough. It will do, just as you are about to give up hope of it doing so unaided. Roll out the dough on a lightly floured surface to about 2.5mm/ 1/8″ thick and cut into whatever fancy shapes you have cutters for. Bake at 200C/400F for 10-12 minutes until golden. Cool on a rack. This amount disappears very quickly, even before you’ve turned your back on them sometimes, they’re very light and moreish, so I usually make double or triple quantities for the festivals.
The cheese biscuits go down very well with adults too. At the last birthday party one father polished off a whole plateful, rather than sample the birthday cake. They would make a great accompaniment to drinks before dinner. You could cut them into long strips and give one twist to make them into cheese straws, then sprinkle them with extra parmesan or find a more sophisticated shape as a cookie cutter – the star shapes would still be good. Mind you most laid-back adults would be just as happy as the kids to be eating pigs and bunnies!
Copyright 2006 Kit Heathcock
Kit Heathcock – worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures and Food and Family
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Jello Mold Recipe – Lime Jello Cottage Cheese Recipe
Here is a great lime Jello with pineapple recipe that uses cottage cheese instead of the heavier cream cheese. It makes a very pretty molded gelatin dessert to serve on top of salad greens, or as a nice luncheon centerpiece.
2 boxes lime gelatin
2 cups boiling water
2 cups cold water
4 tablespoons mayonnaise
1 (16 oz.) container cottage cheese, small curd
1 (16 oz.) can crushed pineapple, drained
Miniature marshmallows
1 (12oz.) container Cool Whip
Directions
In a medium bowl, Add boiling water to the two packages of lime gelatin; stir until gelatin is dissolved completely. Pour in cold water and stir. Stir the mayonnaise into the cottage cheese. Add cottage cheese to gelatin mixture.
Mix in the pineapple and stir until gelatin begins to thicken. Pour into the Jello mold. Put in refrigerator and chill until gelatin is firmly set. Unmold gelatin onto a serving plate.
Add marshmallows to Cool Whip and then spread over top of gelatin.
=> Jello Mold Recipe: Lime Jello Mold Salad with Cream Cheese
This cream cheese Jello recipe is also a popular Jello classic recipe that can be served for just about any occasion. You can’t go wrong with a lime Jello recipe that features pears, maraschino cherries and nuts. With every bite you’ll enjoy a flavor sensation of fruit, cream and nuts.
1 large package lime gelatin
1 large can pears
1/2 (4 oz.) package cream cheese
1 container Cool Whip
Maraschino cherries, cut into quarters
1/2 cup chopped nuts
Directions
Drain juice from pears. Dissolve gelatin in 2 cups of boiling water. In a blender, add gelatin mixture, pears, cream cheese, 1/2 of Cool Whip. Blend until smooth. Pour mixture in a Jello mold. Chill in the refrigerator.
Unmold the gelatin onto a serving plate. Spread remaining Cool Whip on top of gelatin. Sprinkle the chopped nuts and cherries on top.
=> Jello Mold Recipe: Lemon Mousse
Here’s an easy Jello recipe that tastes just like lemon meringue pie. It’s light and quick to make. It’s also a great Cool Whip Jello recipe that will look beautiful when using an elegant Jello mold, or, served up in glass dessert dishes.
1 3/4 cups boiling water
1 (6 oz.) package lemon gelatin
3/4 cup cold water
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (12 oz.) container Cool Whip, thawed
Directions
Dissolve the gelatin in boiling water. Slowly stir in the cold water and lemonade. Chill gelatin mixture in the refrigerator until it gets thick, but not set.
In a large bowl, beat together the cold lemonade mixture and the whipped topping; beat until mixture is completely smooth and a pale yellow color. Pour gelatin mixture into a large mold.
=> Orange Jello Salad Recipe: Mandarin Orange Jello Salad
Looking for a bright, beautiful Jello gelatin recipe? This lovely orange Jello salad recipe fits the bill nicely. It’s a refreshing Jello fruit recipe that features orange juice, pineapple, vanilla pudding and our favorite whipped topping.
2 small packages orange gelatin
2 cups boiling water
1 small can frozen orange juice concentrate
2 cans mandarin oranges
1 can crushed pineapple
1 large box instant vanilla pudding
1 cup milk
1 small container Cool Whip
Directions
In a large bowl, combine gelatin, water and orange juice concentrate; chill until just firm. Mix in the mandarin oranges and pineapple on top and chill until solid.
In a medium bowl, combine the pudding, milk and Cool Whip; spread on top of salad. Chill until completely set.
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com
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Jello Pie Recipe: Classic Jello Pie
Here is the classic Jello pie recipe that makes a lovely presentation for any occasion. You can use practically any flavor of gelatin and fruit to create a rainbow of fruity goodness.
2/3 cup boiling water
1 package Jell-O brand gelatin (any flavor)
1/2 cup cold water
1/2 cup ice cubes
2 containers Cool Whip
1 ready made pie crust
Directions
Pour gelatin mix into a large bowl. Bring water to a boil. Pour hot water over gelatin until completely dissolved. In a separate bowl, mix together the cold water and the ice cubes to make one cup. Combine cold water with the gelatin mixture and stir until all the ice melts.
Stir in one container of the whipped topping and beat with a wire whisk until mixture is nice and smooth. Refrigerate the gelatin for 15 to 20 minutes or until gelatin thickens. Spoon the gelatin mixture into the pie crust.
Refrigerate pie for 4 hours or overnight.
=> Jello Pie Recipe: Jello Strawberry Pie
When strawberry season hits, this is a wonderful way to display those red beauties and enjoy their sweet freshness surrounded by a beautiful red shimmer. Oh, and there’s a tasty surprise on the bottom, which doubles your enjoyment.
1 package strawberry gelatin
1 pint strawberries
1/2 pint whipping cream
1 cup sugar
1 cup hot water
1 (9-inch) ready made pie shell
Directions
In a bowl, dissolve the gelatin in hot water. Wash and hull the strawberries; place strawberries in a separate large bowl and pour the sugar over them; toss lightly until well coated. After the gelatin has cooled (but not set), add gelatin mixture to strawberries. Let mixture chill in the refrigerator until it has congealed.
With a wire whisk, beat the whipped cream, adding 4 tablespoons of the gelatin mixture as you go. Spoon the cream mixture into the bottom of the pie crust.
Pull out the strawberries from the cooled gelatin mixture and lay them on top of the cream mixture. Pour the congealed gelatin into the pie crust. Refrigerate pie for 4 hours or until completely set.
=> Jello Pie Recipe: Cherry Jello Pie
Cherry fans everywhere will enjoy this quick-to-make dessert pie. This pie is literally bursting with cherry flavor.
2 1/2 cups canned red cherries, drained
1/2 cup sugar
1/4 teaspoon salt
1 package Cherry gelatin
2 1/4 cups warm cherry juice and water
1 (9-inch) ready made pie shell
Directions
In a large bowl, combine the cherries and the sugar. In a separate bowl, dissolve gelatin in the hot water. Add the cherries, cherry juice and the salt to the gelatin mixture. Refrigerate until gelatin thickens. Pour cooled gelatin mixture into the pie shell. Refrigerate for 4 hours or until gelatin is set. Serve with whipped topping
=> Jello Pudding Pie Recipe: Jello Chocolate Ice Cream Pudding Pie
How can something so delicious be so easy to make? This is a perfect dessert to serve on a hot summer night, or any time you are in the mood for ice cream. For a different flavor of pudding pie, just change the flavor of the pudding mix and the ice cream: i.e. Pistachio pudding and Pistachio ice cream.
1 1/2 cups milk
1 cup chocolate ice cream
1 large package instant Jello chocolate pudding mix
1 ready made graham cracker crust pie shell
Directions
In a large bowl, mix milk and ice cream together; stirring until well blended. Add pudding mix and stir until mixture is creamy and smooth (note: DO NOT use electric mixer).
Pour chocolate mixture into pie shell. Refrigerate for 2 hours before serving. Top with whipped cream, if desired.
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com
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