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Fifth Avenue
Fifth Avenue 1/2 oz brown Crème de Cacao 1/2 oz apricot brandy 1 T light cream Pour ingredients into a parfait glass, one at a time, in the order listed, so that each ingredient floats on preceding one.
Black Monday
A Day at the Beach
Martini Recipes
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200g Pasta
150g Mascarpone Cheese
50g Pine Nut Kernels
2tbsp Green Pesto Sauce
Cook the pasta to the packet instructions
Put the cheese in a bowl and mix in the Pesto Sauce.
Once the pasta is cooked, drain well and place into the bowl
with the cheese mix.
Mix until all the pasta is covered and add the Pine Nut Kernels.
Serve immediately
Serves 2.
Nice with Chicken or on its own
Anyone have a recipe for Apple Fries?
Apple Cinnamon Pancakes?
Apple pie?
Or even carmal apples?
Any other apple recipes would be appreciated, too!
My name is John. I love to cook and bake, in the fall season!
Thanks in advance
Black Monday
Black Monday
1 oz dark rum
1/2 lemon juice
1/2 oz cherry brandy
1 oz black Sambuca
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Martini Recipes
Martini Recipes
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Martini Recipes
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A Day at the Beach
A Day at the Beach
1 oz Coconut rum
1/2 oz Amaretto
4 oz Orange juice
1/2 oz Grenadine
Shake Rum, Amaretto, and Orange Juice in a shaker filled with ice.
Strain over ice into a highball glass.
Add Grenadine and garnish with a Pineapple Wedge and a Strawberry.
Martini Recipes
Martini Recipes
Martini Quotes
Martini Recipes
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Drink Recipes
Cocktail Recipes
Cocktail Recipes
Martini Recipes and Martini Quotes
Martini Recipes
Drink Recipes
Cocktail Recipes
Drinks
Cocktails
Martini Quotes
Why don’t you get out of that wet coat and into a dry martini?
– Robert Benchley as Major Osborne in “The Major and the Minor”, 1942
The sandwiches came and I ate three and drank a couple more martinis.
I had never tasted anything so cool and clean. They made me feel civilized.
– Ernest Hemingway, “A Farewell to Arms”, 1929
More people get their glasses broken, and arrested and divorced on
account of martinis than for any other reason.
– Westbrook Pegler
HE: What is a cocktail dress?
SHE: Something to spill cocktails on.
– William Powell and Jean Arthur in “The Ex-Mrs. Bradford”, 1936
NORA: Now, how many drinks have you had?
NICK: This will make six martinis.
NORA (to waiter): All right. Will you bring me five more
martinis? Line them right up here.
– Myrna Loy and William Powell in “The Thin Man”, 1934
Irish Stew
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place mutton with thyme in sauce pan and add cold water to cover.
Bring slowly to the boil and simmer for one hour.
Add onions, potatoes, carrots, and peeled and roughly copped.
Season to taste.
Continue cooking until vegetables are tender.
Adjust seasoning as needed.
May be served alone or with cooked green cabbage or sprouts.
Mushroom Florentine 2 lbs. fresh mushrooms 4 T. butter 4-10 oz. pkg. frozen spinach, chopped 1 t. salt 1/2 c. chopped onion¼-1/2 c. butter melted 1 1/2 -2 c. grated cheese 1 garlic clove, crushed bread slices to fit a 9x13 inch pan Toast bread slices and place in 9x13 inch, greased pan. Sauté mushrooms in 4 T. butter. Defrost spinach and press dry. Put spinach over bread slices. Mix together salt, butter, onion and garlic. Sprinkle over spinach. Sprinkle on ½ of the cheese. Then add mushrooms. Sprinkle on remaining cheese. Bake at 350° for 25-35 minutes.
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Cauliflower and Tomato Casserole 2 cups water 1 teaspoon salt 1 head cauliflower cut into flowerets 1/3 cup Tops butter1 cup Tops Swiss cheese, shredded 1/2 cup dried, seasoned bread crumbs 1/2 teaspoon garlic salt Salt and pepper to taste 3 medium tomatoes, peeled, seeded and cut into strips Bring water and salt to a boil in a large saucepan. Add cauliflower, cover and return to boil. Reduce heat and cook about 15 minutes or until cauliflower is tender. Drain, then set aside. Melt butter on low heat in a small saucepan. Stir in Swiss cheese, breadcrumbs, garlic salt, salt and pepper. Sprinkle ½ of crumb mixture over bottom of a 1½-quart casserole dish. Arrange cauliflower and tomatoes over crumbs. Top with remaining crumb mixture. Bake at 375° for 20 minutes until golden brown. Serves 4
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