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@TOONIE wrote:
AND CAN I GET THEM INGREDIENTS FROM NETTO??
HAHAHAHAHAHAAHAHAHAHAHAHAHAHAHAHAHAHAHA
not to sure but if ya can let me know ill alter it slighlty and make a decent man :wink:
Malibu & Pineapple
20 oz Malibu rum
40 oz pineapple juiceMix ingredients and store in 2-quart cooler jug or pitcher. Chill until
ready to serve. Serve over ice.Malibu ® Caribbean Rum has made it “seriously easy” to create cooler
juggable co cktails for on-the-go summer events by offering a Malibu branded
cooler jug free with purchase of a 750ml bottle of Malibu. The jugs come
complete with recipes for five different cocktails made with side
measurement markings to ensure the correct volume of each ingredient is
used.Beefeater Cooler
20 oz Beefeater Gin
40 oz Lemon Lime Soda
10 lemon wedgesMix gin and soda in 2-quart jug and top with lemon wedges. Store in
refrigerator or cooler until ready to serve.Electric Lemonade
15 oz. Stolichnaya vodka
6 oz. Hiram Walker Blue Curacao
24 oz. Sweet & Sour Mix
7-UP
Lemon SlicesMix together vodka, Hiram Walker Blue Curacao and sweet & sour mix. Fill
remainder of 2-quart jug with 7-UP and top with lemon slices. Chill until
ready to serve. Serve over ice.Sauza Perfect Margarita
24 oz Sauza Hornitos
12 oz Hiram Walker Triple Sec
24 oz fresh lime juiceMix ingredients and store in 2-quart cooler jug or pitcher. Chill until
ready to serve. Pour into salted margarita glass and serve.CC Cooler
12 ½ oz Canadian Club Whisky
5 oz orange juice
5 oz pineapple juice
5 oz cranberry juice
5 oz sweet & sour mixMix ingredients together in 2-quart jug. Fill remainder of jug with soda.
Chill until ready to serve. Garnish with a lime wedge.Margarita Sangria
20 oz. dry red wine
12 oz. Sauza Gold Tequila
5 oz. Peach Schnapps
2 oz. Rose’s Lime Juice
1 oz. grenadine
4 oz. orange juice
4 oz. sweet n’ sour mix
Stir and serve over ice.Fill 2-quart pitcher ¾ full with ice. Combine the rest of ingredients and
chill until ready to serve. Stir and serve over ice.Pancake Recipes
c = cups it doesnt matter what size cup u use as long as u use the same cup for all the ingredents
BUTTERMILK PANCAKES
2 c. flour
1 tsp. soda
2 tbsp. sugar
1 tsp. salt
2 c. buttermilk
2 eggs, divided
2 tbsp. oilMix first 5 ingredients together, then add 2 tablespoons oil and 2 egg yolks. Beat 2 egg whites and fold in.
BUTTERMILK PANCAKES
2 eggs
2 c. buttermilk
1 tsp. soda
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. shorteningBeat eggs. Add buttermilk and soda. Beat again slightly. Sift dry ingredients together, add to above and beat well. Add shortening. Bake on hot griddle.
GERMAN PANCAKES
4 eggs
1 c. milk
1 c. flour
1 tsp. powdered sugar
1 tsp. vanilla
3 tsp. butterHigh speed whip eggs for 1 minute. Add milk gradually. Add flour gradually. Add sugar and vanilla. In a cast iron pan, bake at 425 degrees with butter bubbling. Bake for 20-25 minutes.
THIN PANCAKES
Beat together: 1 c. milk 3/4 c. flour 1 1/2 tsp. sugar Pinch of salt For best results of thin pancakes, fry in a 5 or 6 inch black skillet. Use medium high temperature. Use just enough Crisco to coat bottom of skillet. Pour enough batter in skillet to swirl around and cover bottom. Turn. The thinner the pancake, the better.SOUR CREAM PANCAKES
1 pt. sour cream (commercial)
2 eggs, beaten
1 c. yellow cornmeal
1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepperBeat eggs and add sour cream. Add the dry ingredients. Mix gently. Bake on hot griddle.
OLD-FASHIONED OATMEAL PANCAKES
1 c. old-fashioned oatmeal
1 c. buttermilk
1 jumbo egg
2 tbsp. salad oil
1/4 c. whole wheat flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 c. golden raisins, optional or
grated appleCombine oatmeal and buttermilk; chill overnight. Mix egg and oil; add to oatmeal. Combine whole wheat flour, sugar, baking powder, soda, salt and cinnamon; add to wet mixture. Stir in raisins if desired. Thin with buttermilk if needed. Cook on hot griddle, turning when bubbles form. Serve on warmed plates. (Batter will keep four days, refrigerated.)
SHREDDED WHEAT PANCAKES
2 eggs, beaten
1 1/2 c. milk
1 1/2 c. pancake mix
3 c. crushed biscuitsCombine eggs and milk. Beat in pancake mix. Stir in shredded wheat. Let stand 10 minutes. Cook on griddle until golden brown. Serve with maple syrup.
APPLE PANCAKES
1/4 c. margarine
1 1/2 c. thinly sliced, peeled apples
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmegBATTER:
1 c. Hungry Jack pancake mix
3/4 c. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanillaTOPPING:
1 tbsp. sugar
1/4 tsp. cinnamonIn a 9-inch microwave pan, microwave margarine until melted. Stir in apples, 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Cover, microwave on high 3-4 minutes or until apples are tender. In a medium bowl, blend all batter ingredients, pour over cooked apples. In a small bowl, combine all topping ingredients and sprinkle over batter. Microwave on high 3-5 minutes or until toothpick inserted 1 1/2 to 2 inches from edge comes out clean. Cut into wedges to serve.
POTATO PANCAKES
6 potatoes, grated
2 tbsp. flour
2 sm. onions, grated
2 eggsBeat together well and fry in small patties in a little grease.
PUMPKIN PANCAKES
2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg & ginger
1/4 c. salad oilIn small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Pour batter by tablespoons onto medium hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown. About 15 dozen 2″ pancakes.
BANANA WALNUT PANCAKES
1 egg
1 c. buttermilk
2 tbsp. cooking oil
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 ripe bananas, mashed in the skin
1/2 c. walnuts, crushedBeat egg, add remaining ingredients in order listed (except walnuts) and beat with rotary beater until smooth. Grease heated griddle if necessary. Pour batter 1/2 cup at a time onto griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve hot with butter and maple syrup.
SWEDISH PANCAKES
3 eggs
1-7/8 c. milk
1-1/8 c. flour
1 tbsp. sugar
3/4 tsp. salt
1 tsp. vanilla
1-1/2 tbsp. oilBreak eggs; add milk and gently mix. Add all other ingredients and mix until smooth. Batter will be thin. Spoon onto 280 degree lightly oiled griddle into about 4-inch to 5-inch diameter pancakes. Turn when a lifted corner is light brown. Brown second side only a half minute or so. Stack them up and store until serving under a piece of waxed paper. Add fresh fruit to batter for a special treat. These are very thin pancakes.
APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1-1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecansIn a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.
BAKED APPLE PANCAKES
5 to 6 red or golden Delicious apples,
peeled, cored, and thinly sliced (can also use Granny Smith apples)
1/2 stick unsalted butter or margarine
1/2 c. sugar
1 tsp. cinnamon
6 eggs
1 c. flour
Scant c. milkPreheat oven to 375 degrees. In an 8 inch cast iron skillet, melt butter. Saute’ apples. Sprinkle with sugar and cinnamon. Cook until sugar is melted and apples have begun to soften. Mix together eggs, flour and milk, and pour over apples. Bake for 20 to 30 minutes or until puffed and done in the center. Serve warm with syrup. Makes 6 servings.
ZUCCHINI PANCAKES
2-1/2 c. grated zucchini, uncooked
1 lg. beaten egg
1/2 c. finely chopped onion
2 tbsp. flour
Salt and pepper to taste
4 tbsp. oil or non-stick vegetable
spray
1/2 tsp. baking powderTightly wrap lightly salted grated zucchini in cheesecloth or kitchen towel and squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to large mixing bowl. Add beaten egg, onion, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil or spray in a non-stick frying pan to medium or medium-high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3 inches in diameter). Cook until lightly browned on each side; avoid burning edges. Variations: Add small amounts of cheeses, tomato bits, turkey or ham.
GERMAN PANCAKES
3/4 c. all-purpose flourSift with: 1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugarBeat 2 eggs. Add and beat: 1 c. milk
1/3 c. water
1/2 tsp. vanillaMake a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. Heat a large flat crepe pan. Grease it with a little butter (about 1/4 teaspoon). Add a small quantity of (about 1/3 cup) batter. Let the batter spread by tipping the skillet. Cook the pancake over the moderate heat. When it is brown underneath, reverse it and brown the other side. Remove from heat, sprinkle with sugar, roll up and eat either hot or cold. Makes about 6 to 8 (8 inch) cakes.
OATMEAL PANCAKES
1 c. reg. or quick cooking rolled oats
1 c. whole wheat flour
1/4 c. wheat germ
1/4 c. non-fat dry milk powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. brown sugar
2 eggs, lightly beaten
2 c. buttermilk
4 tbsp. butter (melted and cooled)In a bowl, combine first 7 ingredients. In another bowl, combine the remaining ingredients. All at once, add to the moist ingredients to the dry ingredients and stir until well blended. Preheat griddle or large frying pan over medium heat; grease lightly, on batter, about 1/4 cup for each cake. Onto griddle, spread batter to make 5 inch circles. Cook until tops are bubbly and appear dry; turn and cook other sides until lightly browned. Makes 15 pancakes. Serving Suggestion: Serve with warm blueberry compote.
APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1 1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecansIn a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.
THIN PANCAKES
1/2 c. all-purpose flour
1 egg
1 egg yolk
1/2 c. milk
1/8 tsp. saltCombine flour, egg, and egg yolk in a small bowl of electric mixer. Add milk and salt. Beat at low speed 2 minutes. Heat a small heavy skillet. Brush bottom with margarine. Pour about 2 tablespoons batter into skillet; at once tilt skillet to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. Repeat until all batter is used. Spread with jelly or apple butter and roll up.
BANANA WALNUT PANCAKES
1 egg
1 c. buttermilk
2 tbsp. cooking oil
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 ripe bananas, mashed in the skin
1/2 c. walnuts, crushedBeat egg, add remaining ingredients in order listed (except walnuts) and beat with rotary beater until smooth. Grease heated griddle if necessary. Pour batter 1/2 cup at a time onto griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve hot with butter and maple syrup.
OLD FASHION BUTTERMILK PANCAKES
1 egg, beat
1 c. buttermilk
1 tbsp. melted margarine
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. saltMix in order. Heat skillet with oil and cook as other pancakes.
APPLESAUCE PANCAKES
2 c. Bisquick
1 tsp. cinnamon
2 eggs
1 tsp. lemon juice
1 c. applesauce
1/2 c. milkBeat all ingredients until smooth. Pour onto hot griddle and cook as other pancakes.
STRAWBERRY PANCAKES
3 egg yolks
3/4 c. cottage cheese
1/4 tsp. salt
1/4 c. flour
1/4 c. milk
3 egg whites, stiffly beaten
1 pt. fresh strawberries
1/4 c. water
1 tbsp. cornstarchBeat the egg yolk and the cottage cheese together until smooth. Mix in the salt, flour and milk. Fold in the egg whites. Cook in a buttered 7″ fry pan, using about 2 tablespoons pancake batter. Turn when bubbles begin to break. Cook other side. Set aside. Cut strawberries in half. Mix cornstarch with the water in a saucepan. Stir in strawberries and cook until mixture is clear, about 5 minutes. Pour strawberry sauce over the pancakes and serve immediately. Serves 4.
SOUR CREAM BLUEBERRY PANCAKES
3/4 c. sour cream
1/4 tsp. salt
1/4 c. flour
1/3 c. nonfat dry milk powder (or
buttermilk powder)
1/4 c. water
3 eggs, separated
Pinch of cream of tartar
Butter
1 c. blueberries, washed & picked overWhisk the sour cream with the egg yolks and mix until smooth. Sift together the milk powder, salt and flour and add the water until just combined. Fold in the yolk, cheese mixture but do not over mix. Add cream of tartar to the egg whites and beat until soft, but not dry peaks are formed. Gently fold into the batter. Heat a griddle or fry pan and coat with butter. Drop batter by the spoonful onto the griddle and sprinkle berries on top. Cook slowly until one side is done, then flip and cook the other side.
Heavenly Valentine’s Day Chocolate Cheesecake
Ingredients :
Cakes, Cheesecake
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *
Preparation :
* Whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch CheesecakeCheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Valentine’s Day Pecan Cake
Ingredients :
2 1/2 c Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 ts Cinnamon
2 ts Hot Water
4 ea Egg Yolks
1 c Chopped Pecans
4 ea Egg Whites
1 x Powdered Sugar
Preparation :
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350″ for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
Valentines Day Breakfast Dish
Ingredients :
Breakfast, Cheese/eggs
Filling:
1 1/2 c Finely chopped mushrooms
1/4 c Sliced green onion
1 tb Margarine or butter
1 tb All-purpose flour
Ds pepper
1/4 c Milk
Egg Mixture:
1/2 c All-purpose flour
2 c Milk
2 tb Margarine or butter
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
4 Eggs, slightly beaten
1 c Shredded cheddar cheese
Preparation :
Filling:
Cook mushrooms and onion in margarine or butter till tender (about 5 minutes). Stir in flour and pepper. Stir in milk all at once. Cook, stirring over low heat until thickened and bubbly; set aside. Egg Mixture: Combine flour and milk in medium saucepan. Cook and stir over medium heat until thickened. Stir in the margarine or butter till melted. Stir in salt, pepper and nutmeg. Add eggs, and stir until combined. Stir in 3/4 cup of the cheese. Pour half of the egg mixture into a lightly greased 12×7-1/2×2-inch baking dish. Spoon mushroom mixture over egg mixture. Top with the remaining egg mixture. Bake in 400-degree oven 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes. If desired, garnish with finely chopped red pepper. Makes 6 servingsValentine’s Day Stuffed French Toast
Ingredients :
Breads, French, Breakfast
1 Loaf large diameter french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package Cheese
Preparation :
In a large fry the bacon and breakfast sausage, together but separately, until done. While the meat is cooking, slice the french bread into eight slices approximately 1 1/2″ to 2″ thick; then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl; set aside. Take up the bacon, sausage and ham and divide each into eight equal parts Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter-coated bread slices in a lightly oiled skillet until golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, sugar etc…)
Valentine Food For Thought
Cabbage always has a heart; Green beans string along.
You’re such a cute tomato, Will you peas to me belong?
You’ve been the apple of my eye, You know how much I care;
So lettuce get together, We’d make a perfect pear.Now, something’s sure to turnip to prove you can’t be beet;
So, if you carrot all for me let’s let our tulips meet.
Don’t squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato’s eyes, While sweet corn lends an ear.I’ll cauliflower shop and say, Your dreams are parsley mine.
I’ll work and share my celery, So be my valentine.Jeanne Losey
Chocolate Covered Strawberries with Champagne
Even the non-cook will love this recipe.Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry’s.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!
Hearts-filled-with-Love Cookies
Fill these favorites with raspberry or strawberry jelly.Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon saltCream together:
1 cup shortening
1 cup sugarStir in:
1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanillaChill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with 4X Confectioner’s Sugar.
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