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- Dish type
- Rum cocktails
A wonderfully rich and delicious cocktail. Enjoy!
11 people made this
- 4 tablespoons coffee flavoured liqueur
- 4 tablespoons coconut rum
- 4 tablespoons Irish cream liqueur
- 4 tablespoons vodka
- 4 tablespoons amaretto liqueur
- 4 tablespoons tinned coconut cream
- 1 pinch ground nutmeg
MethodPrep:2min ›Ready in:2min
- In a one-litre liquidiser half filled with ice, combine coffee liqueur, rum, Irish cream, vodka, amaretto and coconut cream. Blend until smooth. Pour into a glass and sprinkle a little nutmeg on top and enjoy a little taste of the Islands.
Reviews & ratingsAverage global rating:(12)
Reviews in English (10)
This one was pretty good. In FL we have a bushwacker fest. The bar I worked at made it this way:1 oz each light rum,dark rum,coconut rum, cream de co co,2 oz coffee liqueur,Tbs co co lopez. blend with ice and 2 oz cream. For the brave top with a shot of 151 .....-08 Nov 2007
by Sarah Jo
Holy cow, is this a drink! Rough day, came home and picked this one randomly. I didn't have cream of coconut, so I used 2 more oz. of Malibu rum. I feel better already.-27 Apr 2009
Best-Ever Crab Cakes
Crab cakes are always in the appetizers sections of fancy seafood restaurants, so people are often intimidated to make them at home. DON'T BE. They're so easy&mdashliterally anyone can do it. Here's everything you need to know.
You should use mayo.
It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, we promise that you won't be able to identify and taste the mayo here. But if you're seriously stubborn and just can't get yourself to do it, you can use Greek yogurt instead.
Hot sauce + Worcestershire + Dijon = major upgrades.
The taste of crab isn't particularly strong. It needs a little oomph to wake it up. Enter this trio of bold condiments. A little bit goes a long way.
Which kind of crabmeat should I use?
Jumbo lump if you can! This meat comes from two large muscles and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo (or don't want to splurge on it), use lump crabmeat. It's usually a blend of broken jumbo pieces. Back fin meat is often used in Maryland-style crab cakes. Whichever meat you choose, don't forget to pick through the crab meat to ensure there's no pieces of shell!
Can I use the canned stuff?
While fresh crab is absolutely delicious, it is often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.
Panko = the best bread crumb.
We love the airy crispiness that panko bread crumbs add. But if you only have regular bread crumbs, that works too.
Pan-frying is the way to go.
Although you could probably bake these crab cakes, we really recommend searing them in a hot skillet with neutral oil. That crunchy golden crust is half of what makes crab cakes so amazing.
You can make this recipe ahead of time.
We definitely recommend cooking them right before serving, but shaped patties hold well in fridge 1 to 2 days when covered well. If you have leftovers (which seems unlikely), they'd make bomb Crab Cake Burgers.
Have you made these yet? Let us know how it went in the comments below!
Few condiments do as well at taming spice-inflicted mouth fires as raita. This South Asian yogurt-based condiment comes in infinite varieties, from cooling cucumber like this one, to sweet bananas, to bright and crisp sliced onion. Though typically served with South Asian dishes like biryani, kebabs, and naan (along with countless other dishes), raita can improve pretty much anything&mdashfrom hamburgers to falafel.
This simple cucumber raita can be adjusted to your personal preferences, so feel free to swap in your favorite herb, citrus juice, or alternate spices. Sugar can be added if you're finding your raita too sour, and if taming heat is none of your concern, throw in some chopped chilis!
- 1 ½ pounds ground beef
- ¾ cup fresh bread crumbs
- ½ cup chili sauce
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh sliced mushrooms
- 2 tablespoons minced onion
- 1 tablespoon butter
- 1 cup beef broth
- 2 tablespoons water
- 1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper mix well. Shape into an 8x4 inch loaf pan.
Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C) the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions cook and stir until tender. Add beef broth simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup stir into broth. Cook and stir for 1 minute, or until thickened.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Mix together ingredients with potato starch
Kiersten Hickman/Eat This, Not That!
Mix together the shredded potatoes, onions, eggs, breadcrumbs, salt, and pepper. Remove the liquid in the smaller bowl and scoop out the potato starch with a rubber spatula, adding it to the larger bowl with all the ingredients. I find it easier to mix the latkes with my hands, just make sure to wash your hands first!
I used three eggs in this photo since I had medium eggs in the fridge. However, if you have large eggs, you'll only need two.
How to Assemble Baked Ziti:
Assembling baked ziti is super easy and I beg you not to take these steps too seriously. After all, everything is going to end up blending together in the oven anyway. But here’s the way I do it:
- Pour 1 cup of sauce on the bottom of a large baking dish. Then add half of the ricotta mixture on top, dropping it in random dots all over the bottom of the baking dish.
- Pour the partially sauce coated pasta on top. Then top with remaining sauce. Dot on the remaining ricotta cheese. Then sprinkle with shredded cheese and finally scatter on the cheese cubes.
- Baked for about 30 minutes, or until golden and bubbling.
If your cheese doesn’t look super golden when you’re ready to pull it out of the oven (and this is something you want) simply fire up the broiler and let it sit under there for 30 seconds or so. Just be careful, it’s easy to burn!
To serve, I’ll often add a sprinkle of freshly chopped parsley for a pop of color and a little parmesan cheese on top for sharpness. Pair with a big salad and a good bottle of wine and enjoy! Also delicious with my easy baked meatballs and garlic knots!
Best-Ever Potato Latkes
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder mix well.
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
The Best Lasagna. Ever.
I&rsquom sure everyone has his own favorite go-to lasagna recipe, but I&rsquod just like to offer that this really is The Best Lasagna Ever. Growing up, my mom and her friends used to make it for potlucks and gatherings, and part of its appeal is that the ingredients used are totally basic you don&rsquot have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it&rsquos the easiest thing in the world.
Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.
I&rsquove made this lasagna for various categories of humans since my mom first scribbled it down for me: men, women, democrats, republicans, scholars, and foreign dignitaries. I even donated two pans to a charity auction once. The overwhelming consensus has always been that it&rsquos "The Best Lasagna Ever," which is precisely what I&rsquove been trying to tell you turkeys. So let&rsquos get started!
The Cast of Characters. See how, um, basic everything is? The recipe even calls for KRAFT Parmesan Cheese, of all things.
In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.
You might consider draining off about half the fat. I like to leave some in there, though, because it tastes better and because I&rsquom a naughty girl. Just please don&rsquot be a health nut and drain it all, for pete&rsquos sake.
After that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste&hellip
2 tablespoons of dried parsley flakes, 2 tablespoons dried basil&hellip
And 1 teaspoon salt.
Mix together thoroughly and simmer, uncovered, about 45 minutes&hellip
In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they&rsquoll still have quite a bite to them. When they&rsquore finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they&rsquoll be easier to handle later.
While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. IMPORTANT: If the thought of cottage cheese makes you want to run out of the house, take heart: you won&rsquot even know it&rsquos there. Ladd wouldn&rsquot touch cottage cheese with a ten foot pole, yet he loved this lasagna so much&helliphe married me.
To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese&hellip
2 tablespoons dried parsley flakes, and 1 teaspoon salt.
Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over the noodles&hellip
Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don&rsquot let this throw you off&mdashsome brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary.
With the spoon, make a line through the middle of the meat mixture so you&rsquoll distribute it evenly.
Spread a little less than half of the meat mixture over the mozzarella cheese slices&hellip
Until it&rsquos evenly distributed.
Now it&rsquos time to repeat the process! Add another layer of four lasagna noodles&hellip
And top with the remaining half of the cottage cheese mixture.
Then top the cottage cheese mixture with another 1/2 pound of mozzarella.
Our best-ever lamington recipes
An all-time Aussie classic, the original lamington recipe has been re-imagined as pancakes, biscuits, jam rolls, soufflés – and more! We’ve also got a recipe for the ultimate lamingtons, along with a step-by-step guide for absolute beginners. Get baking and indulge!
WATCH: Fast Ed makes lamington sponge finger biscuits
1. Ultimate lamingtons
After the best-ever recipe for classic lamingtons? Consider this your go-to.
2. Easy step-by-step lamingtons
Need a bit of help making lamingtons? This step-by-step guide with photos will sort you out.
3. Lamington cookies
A deliciously crunchy spin on the little Aussie legend.
4. Raspberry and strawberry lamingtons
A berry-good version of the original recipe.
5. Lamington roll with berries
Square no more, this Aussie favourite finds its curves in this recipe.
6. Lamington pancakes
Perfect for breakfast or brunch.
7. Lamington Victoria sponge
Two classics combine with an eye-catching result.
8. Tabasco lamingtons
A spicy twist on the old favourite.
9. Raspberries and cream lamingtons
Sandwich generously with jam, cream and fresh raspberries (scroll down to bottom of the page for the recipe).
10. Lamington soufflé
In this decadent recipe, the lamington has been reinvented as a feather-light choc-coconut bake with toasted coconut flakes and sweet coconut cream.
Top 10 best ever dhal recipes
Make one of our top 10 best ever dhal recipes for the ultimate comforting bowl of curry. Try a classic khatti, a terrific tarka or creamy black dhal recipe.
Craving something comforting and versatile? Try one of our delicious dhal recipes – they’re perfect for feeding a crowd and can use up a variety of veg. They can be as complex or simple as you like and use budget-friendly ingredients like pulses and lentils.
A dhal is a hearty family dish and there really is one for everyone. Whether you prefer rich and spicy or creamy and coconutty, our Indian-inspired recipes are guaranteed to put a smile on your face. If you want even more inspiration see our healthy Indian recipe collection.
1. Spinach, sweet potato & lentil dhal
Want to take a look at another super healthy Indian dish? Our Indian winter soup is just as delicious and can be stored for ultimate convenience.
2. Aubergine dhal with tomato & onion raita
Looking for more gluten-free goodness? Our saag paneer is super quick and easy to make, and a very popular traditional Indian dish.
3. Creamy black dhal with crispy onions
For inspiration, check out our guide for the best Indian side dishes, jam-packed with recipes to cater for everyone.
4. Khatti dhal
Looking to serve with a tasty side dish? Try these easy onion bhajis or Indian oven chips for a family feast.
5. Chickpea & coconut dhal
If you’re running low on time and want something with fewer ingredients, try our 20-minute lime and coconut dhal.
6. Next level dhal makhani
Want to add a little something extra? Take a look at our one-pan lentil dhal with curried fish.
7. Red lentil & squash dhal
Perfect as a starter and a main, our hearty red lentil and squash dhal uses butternut squash for a healthier twist on an Indian classic. Served with a dollop of sweet mango chutney on a warm naan, this dhal will warm you up from the inside out.
Fancy something with a little more spice? Take a look at our spicy veggie chapati wraps to crank the heat up.
8. Sweet & sour lentil dhal with grilled aubergine
Discover our best ever aubergine recipes for feeding a crowd, try them baked, grilled or barbecued.
9. Tarka dhal
Find more protein-packed dishes in our ultimate lentil recipe collection.
10. Spinach dhal with harissa yogurt
Try even more spinach recipes, from fresh salads to sumptuous saag paneer.
Enjoyed these recipes? Try even more delicious curries…
What’s your favourite dhal recipe? Leave a comment below…