Please share your recipes for punch
8 years ago
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Punch Recipe Please !
Comments (22)At Thanksgiving and Christmas, if the weather is cool, I like to make mulled cider. Into a large pot, pour 1/2 gallon of apple cider (which has a more pronounced flavor than apple juice, so that is why I prefer cider). Add 4 sticks of cinnamon bark and a thoroughly washed orange that is studded with at least 18 whole cloves. Simmer on low heat, do not boil, about an hour. Taste it to see if you can taste the spices; if so, it is ready to serve. If it has not picked up the spice flavors, give it another half hour. You can serve this in mugs as is, or pour a tablespoon or two of brandy or rum into the cup before pouring in the mulled cider. It really makes the house smell like a special holiday for sure. The weatherman is predicting 88 degrees for our Thanksgiving this year, so I will save the cider for Christmas when it ought to be cooler. PS After another hour, if the cider is still on the simmer, remove the cinnamon, cloves and orange to prevent them from turning the cider bitter....See MorePlease share your favorite vegetable soup recipe!
Comments (29)Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending....See MorePlease share your favorite meatloaf recipe.
Comments (45)Finally found my recipe - but I really do not measure everything that precisely: Meatloaf 2 - 2 1/2# ground beef or turkey 2 - 3 eggs 1 clove garlic, minced finely 2-3 Tbs. fresh parsley, minced 1 Tbs fresh marjoram, minced 1 - 2 Tbs. minced green onion 3/4 tsp. black pepper 1 tsp. salt 2 Tbs. smoked paprika 1/8 heaping tsp. nutmeg 1 cup stuffing mix crushed fine - I use Arrowhead Mills ketchup Oven 350F Pack well into oiled loaf pan, and bake 50 minutes . Cover top w/ ketchup and bake for 8-10 minutes more. Let cool 10-15 minutes before cutting. 8 - 10 servings And my mom used to make meatloaf surrounded with rice in 1 big pan. It was 1 of our faves as kids - the rice would get all crispy on top and soft underneath and soak up the the juices (and grease) from the meatloaf - sooo yummy! I've done it that way myself, but my rice always seemed to come out much harder to chew than my mom's version. Maybe it's just that my teeth aren't as hardy as they used to be, or maybe she used instant rice...?....See MorePlease share your Dijon, no mayo, potato salad recipe
Comments (1)Potato Salad Serves 4-6 1.5 lbs Yukon gold potatoes Kosher salt 1/4 c EVOO 1/3 c cider vinegar 1 tsp each sugar & Dijon 1/2 c firmly packed flat leaf parsley, finely chopped 1 bunch (5-6) green onions, white & tender green parts only, sliced Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 tsp salt. Reduce heat to med; cook 20-30 minutes until tender. Drain; cool slightly. Pat dry; transfer to a large bowl. Whisk together EVOO, next 3 ingredients, 2 Tb water, and 1 tsp salt in a small bowl until well blended and smooth. Adjust seasoning. Stir in 1/2 of parsley and 1/2 of onions. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasonings. Garnish with remaining parsley and onion. I seve this warm but my husbnd eats it cold as leftovers. It’s quite adaptable, I’ve used other kinds of potatoes, and added other green herbs. I think its too much dressing and cut back on that but you should make it as written the first time and adjust from there, obviously. The recipe is from Max & Eli Sussman’s cookbook, The Best Cookbook Ever, but my Mum found the recipe in a People magazine....See More
8 years ago- 8 years agolast modified: 8 years ago
- 8 years agolast modified: 8 years ago
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