Specialties of the House

[jynxxxedangel]

This is a spin-off from the "favorite foods" thread..I know many of us here at DGN enjoy cooking.

Please contribute your best recipes for home-made dishes!

[SuZQZ]

Too late at night to get my recipes out, plus having dealt with a migraine all day... but I will so post some of my tried and true tomorrow!!!

[jynxxxedangel]

Here are some of my best :

Southern Fried Chicken (or real Texas Chicken Fried Steak) Recipe:

Try this out, it's an old trick of my Mamaw's.

Take some REAL cultured buttermilk (not that garbage that is thickened with carrageenan, the REAL Mc Coy). If you can't find buttermilk, use some whole milk that has been 'acidulated' by adding a tablespoon per cup of lemon juice or white vinegar. This will turn the milk into a thick substance much like buttermilk. Take this and pour it over your washed and dried chicken pieces in a ziplock bag or large covered bowl. Add some salt, black pepper, cayenne, and a few GOOD squirts of hot sauce. Mix it all up. Let this marinate overnight.

The next day, add a beaten egg or two to the bowl or baggie and mix it all up in there with the chicken and buttermilk. Take some Kentucky Kernel (I THINK that's how it's spelled) or Drake's Fry Coating mix (season it spicier to your taste) and put it into another baggie, then dredge the chicken pieces one by one. put them on a rack or piece of wax paper to let the coating set for a moment before frying. Fry in hot fat (preferably lard).

The buttermilk marinates the chicken and makes it tender, and also does something for the coating. This mixture also works GREAT for chicken fried steak. Just substitute cubed beef round steak for the chicken.

PERFECT POT ROAST:

Perfect pot roast EVERY time, is very easy.

Take your roast, season it, dredge it in flour, then sear in a HOT skillet in oil on all sides until it is WELL BROWN, almost burnt looking on the outside (this is the SECRET to good brown gravy!). Put the excess dry flour from dredging in the bottom of the roaster. Put the roast in the roaster, on top of the excess flour.

Take an onion, sliced, and fry it up in the skillet until it is carmelized, then lay them over the roast. Take a can and a half of Budweiser or another pilsener beer and mix it in a bowl with a package of Lipton Onion Soup mix. Dump it in the roaster.

Throw in your carrots (make sure they are good sized ones (so they hold up to the long cooking), four WHOLE peeled cloves of garlic, a bay leaf, a few grinds of black pepper, and put the lid on.

Roast for about 6 to 8 hours on low. NO PEEKING until you put in your potatoes in at the last hour and a half of cooking! This roast should turn out FORK TENDER, with a sort of gravy at the bottom of the pan. I've been making it like this forever-- this is my mother's receipt.

BAKED SPAGHETTI:

Baked spaghetti is an easy one!

Brown your ground beef (and/or Italian sausage) well in a hot pan, so that the meat begins to carmelize on the bottom before you stir it around the first time. Lower the heat to low, and dump in your storebought sauce after the meat is brown. I usually start with a GOOD brand storebought sauce, adding in a drained can of Red Gold Brand diced tomatoes (it's GOTTA be this brand; for some reason, I am fond of it). I add more fresh herbs like basil and garlic, etc; I also add a bit of white sugar to taste, some grated Parmesano Reggiano to add natural salt and richness, a bit of extra virgin olive oil, some chopped sauteed onions, and it tastes like homemade!

Cook your noodles al dente, grease a casserole dish (with olive oil), how big the pan is depends on how much baked spaghetti you're making..

Now, mix your somewhat-cooled sauce in with the noodles, making sure to mix evenly.

Layer the mixed up spaghetti, a layer of parmesan, a layer of shredded or sliced mozzarella-- until the casserole is almost full, ending with the cheese. I sprinkle this with more herbs before throwing it all into the oven. Bake at about 350 until it starts to bubble and the cheese melts, usually no more than 40 minutes or so..Enjoy! Cheesy

CHILE VERDE:

I make mine in the crockpot!

I use the boneless country-style ribs (pork loin or shoulder), about three pounds. Brown them with chili powder, salt, and pepper well in a skillet with olive oil. Put them into the crockpot.

Next, add 1 jar of La Victoria Salsa Verde, one large can of chopped tomatillos, two cans of green enchilada sauce, one large onion sauteed, one large green pepper sauteed, one Serrano chile sauteed, one large Jalapeno seeded chopped and sauteed, four large chopped cloves of garlic, a large can of College Inn chicken broth, and a bay leaf. Put all this into your crockpot, set on high til it starts to boil, then turn to low and simmer until tender, about 4 or 5 hours. Serve with cilantro, Queso Blanco, and sour cream.

CHIMICHANGAS:

A REAL authentic chimichanga is made with carne de barbacoa, a kind of Mexican pulled beef. It is usually made with brisket, but you can use chuck roast. Make sure it is about 3 pounds, lean, and no bone!

Season your roast with chili powder, salt, and pepper liberally, then brown in a HOT skillet in a bit of olive oil until it is quite brown on all sides.Remove from pan. After this, put it in a medium size roasting pan and add a package of Goya Sazon seasoning; you can get a box of this stuff in the Latino section of most groceries. Also add one sliced medium onion, five smashed cloves of garlic, and a bay leaf on top of the roast. Pour one can of beer into the pan, put the lid on and roast in a 350 degree oven for three hours!

After the meat is done and cooled for a bit, remove from liquid and shred meat with two forks. Now, add some commercial barbeque sauce. I prefer Sweet Baby Ray's original for this sort of recipe. Mix well. Now you can stuff your tortillas..

Buy a package of the medium or large size flour tortillas. To fill, do it like Taco Bell does their grilled stuffed burritos! Go buy one and look at it, as I am too strapped for time to explain in detail (hahaha). You will want to use a flour paste (a bit of flour mixed with water) to seal the seam. Next, deep fry in a fryer or skillet in lard (manteca), until both sides are golden brown. Serve with pico de gallo, sour cream, Queso Blanco, guacamole, and green olives!

Olga's Kitchen Peasant Soup (my re-creation of):

For a LARGE POT, you will need: 1 lb frozen prepared Gyro meat chopped into cubes or torn up with fingers, and lightly browned (there are several brands available in the grocery stores), a large 16 oz can of Red Gold chopped tomatoes in juice, two cans of College Inn Beef Broth (or home-made beef stock), one large onion, chopped and sauteed, a bag of frozen mixed vegetables, two large zucchini, chopped and sauteed, a cup of barley, a bay leaf, 2 tbsp of chopped thyme, 2 tbsp of chopped parsley, 2 tbsp of minced garlic, salt and pepper to taste. Simmer all together until the carrots, barley and zucchini are tender. At the end, mix about 1/2 cup of cornstarch with one cup of cold water and pour into the pot while stirring quickly, until it is thickened. This should be very close in flavor to what is served in the restaurant.

NOW, if we could ONLY figure out that Olga BREAD!....

DEERCAMP LASAGNA:

I make my lasagna on the grill...I take a cast iron pan, fry up about 1 1/2 lbs of burger, half of a large onion, 2 cloves garlic chopped, and about a tablespoon of Italian seasoning...when it's brown, add two cans of Hunt's Spaghetti Sauce(Chunky Tomato, Garlic, and Onion), simmer for about 15 minutes.

Heat your grill to Medium.

Take a 9X12 5"deep foil pan, greased, lay some of the sauce in the bottom, dump about 1/2 a bottle of bottled water in it.

Lay a layer of DRY lasagna noodles in there, followed by this mixture: 1 large tub of full milk ricotta with an egg mixed right into the tub and 1/2 tbsp of Italian seasoning. Use about half on this layer. Follow with 1/2 large bag of shredded mozzarella. Add more sauce, then another layer of noodles. Do another layer of ricotta mixture, then another layer of mozzarella, then sauce.

Sprinkle the top with another bag of mozzarella, and finish with another sprinkle of Italian seasoning. I always pour the rest of the bottled water all around the edges before sealing with aluminum foil over the top of the pan. Make sure it's tight! Put on top rack of grill, and close the lid.

Cook for about 1 1/2 hours (time enough for a quad ride to go check up on your deer blind).

The lasagna will expand to about twice its uncooked size, and is usually brown on top and edges when done...This is good stuff, I came up with it at deer camp one year!

P.S. Please excuse the capitalization and punctuation typos-- I'm in a hurry!

Edited August 22, 2008 by jynxxxedangel

[pomba gira]

Here are three really, really easy recipes that impress people and make them think it was much harder.

1. San Francisco Salmon

Salmon steaks (preferably sockeye)

Olive oil

Dill weed

Tarragon

Pepper

Pour olive oil in a bowl or baking dish big enough to hold the salmon... just enough to cover the bottom so the salmon is all sitting in it. Stir in the herbs & pepper. Marinate the salmon in it for no more than a half hour but at least 10 minutes. Broil or grill until done. That's it!

2. Key Lime Pie

1 can Eagle Brand condensed milk

3 egg yolks

1/2 cup key lime juice (I prefer Nellie & Joe's... note that key lime juice is NOT the same as the ReaLime type stuff!)

9" Graham cracker pie crust

Combine the first 3 ingredients and blend till smooth. Pour into the pie crust and bake at 350* for 15 minutes. Let stand for 10 minutes before refrigerating. Just before serving, garnish with whipped cream or meringue and lime slices.

3. Morning After Salmon & Grits

(this is the breakfast I make for guys who have pleased me well. My MaMa used to make it with tuna to save money)

1 14 oz can pink or red salmon

1/2 cup diced onion

pepper

grits (quick grits, not the old fashioned kind which are way hard to find anyway)

Prepare grits according to package directions. Don't drain the salmon, or if you do only drain off half the liquid. Put onions and salmon in a frying pan, season to taste with pepper. Cook until onions are done. Serve over grits.

Note: Don't mix the salmon & grits in the pan, as leftover salmon can be reheated but leftover grits are way nasty. Spoon the salmon over the grits on the plates, like you would do with gumbo and rice. This recipe is for two people, for more add another can of salmon and increase the grits according to package directions.

Told you they were easy!

[jynxxxedangel]

I want to know some of your homestyle African recipes, though, Pomba Gira! I love the fresh spices and varied textures of the cuisine! Post some, please!

Edited August 22, 2008 by jynxxxedangel

[TitsMcGee]

Poor Man's Cabbage Rolls

2 pounds ground beef

1 cup chopped onion

1 can Campbels tomato soup

1 can tomato sauce

3 1/2 pounds chopped cabbage, steamed

1 cup uncooked white rice

1 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown beef. In a large mixing bowl combine the onion, tomato sauce, steamed cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish, covered, and bake for 1 hour and 30 minutes.

Edited August 22, 2008 by TitsMcGee

[jynxxxedangel]

Poor Man's Cabbage Rolls

2 pounds ground beef

1 cup chopped onion

1 can Campbels tomato soup

1 can tomato sauce

3 1/2 pounds chopped cabbage, steamed

1 cup uncooked white rice

1 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown beef. In a large mixing bowl combine the onion, tomato sauce, steamed cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish, covered, and bake for 1 hour and 30 minutes.

Awesome "ozdrobnione Kapusta rolkach" receipt, luv! That's old skool Polski żywności!

[TitsMcGee]

Awesome "ozdrobnione Kapusta rolkach" receipt, luv! That's old skool Polski żywności!

You know where I come from, had to pick up some of the heretiage lol

[pomba gira]

I want to know some of your homestyle African recipes, though, Pomba Gira! I love the fresh spices and varied textures of the cuisine! Post some, please!

Being a dirty Detroit grrl by birth I don't know any African recipes... my mom knows a few, she has travelled extensively in West Africa (Ghana, Senegal, the Gambia)... I'll ask her for her chicken/peanut stew recipe, that's quite good.

[Nightgaunt]

I made this for Tszura the other night and it went over quite well. It's a vegetarian recipe, but it would work well with beef or chicken, too. Be creative...

Tortilla Pie

Ingredients

7 8-inch flour tortillas

2 cans of pinto beans, drained and rinsed

1 can of black beans, drained and rinsed

1 cup salsa (split into 3/4 cup and 1/4 cup)

2 cloves of garlic, minced

3 tablespoons of chopped fresh cilantro

1/2 cup chopped tomatoes

3 cups cheese-of-your-choice, shredded

As much sour cream as you can handle

Directions

1. Preheat oven to 400 degrees.

2. In a large bowl, mash the pinto beans. A food processor works well here, if you have one. Stir in 3/4 cup salsa and the garlic.

3. In another bowl, mix together 1/4 cup salsa, cilantro, black beans, and tomatoes.

4. Place 1 tortilla in a pie plate. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2" of the edge. Top with shredded cheese and cover with another tortilla. Spread 2/3 cup black bean mixture, and top with chredded cheese. Repeat this layering process twice. Cover with the remaining tortilla and spread with any remaining pinto bean mixture and cheese.

5. Cover with foil and bake for around 40 minutes. Cut into wedges and serve with warm or cold salsa and sour cream.

[Miranda]

My ultimate signature recipe is Cherry Cheesecake. I take this desert to every function I go to. If I don't, people want to know where it its. It's very simple to make and tastes delicious. All you need is this:

1 Keebler Graham cracker crust

2 Philadelphia cream cheese packages (16 oz in total)

1 tablespoon vanilla extract

7oz Eagle Brand sweetened condensed milk (you just use 1/2 the can)

2 tablespoons of Real Lemon lemon juice

1 can of Comstock or Wilderness More Fruit cherry filling 21 oz can

1. Set aside pie crust.

2. Let cream cheese thaw for a couple of hours before making. Then place cream cheese in a dish, add half a can on condensed milk, lemon juice, vanilla and blend with mixer until slightly creamy but well blended.

3. Place all cream cheese mixture into graham cracker crust, add cherry pie filling on top and chill for about 4 hours.

[Simon Bar Sinister]

This cold soup is the ultimate late-summer dish; you can get all the ingredients fresh right now. :D

a good basic recipe for Gazpacho

ingredients:

6 medium tomatoes, peeled

1 medium/large Spanish onion

1 cucumber. peeled and seeded

1 poblano pepper, seeds & stem removed

2 jalapenos (optional)

2 cloves garlic

1 small batch of cilantro, stems included, chopped

juice of 2 limes

directions:

1) blanch tomatoes in boiling water for 30 seconds, then immerse in ice water. remove skins.

2) roughly chop tomatoes, onion, cucumber, peppers and garlic and puree them in a food processor until desired consistency is reached.

3) chop cilantro separately, then add it, the lime juice and salt & pepper.

4) chill the soup and serve. overnight is preferred, but you should be able to get away with a couple of hours.

...thank me later.

[Miranda]

This cold soup is the ultimate late-summer dish; you can get all the ingredients fresh right now. :D

a good basic recipe for Gazpacho

ingredients:

6 medium tomatoes, peeled

1 medium/large Spanish onion

1 cucumber. peeled and seeded

1 poblano pepper, seeds & stem removed

2 jalapenos (optional)

2 cloves garlic

1 small batch of cilantro, stems included, chopped

juice of 2 limes

directions:

1) blanch tomatoes in boiling water for 30 seconds, then immerse in ice water. remove skins.

2) roughly chop tomatoes, onion, cucumber, peppers and garlic and puree them in a food processor until desired consistency is reached.

3) chop cilantro separately, then add it, the lime juice and salt & pepper.

4) chill the soup and serve. overnight is preferred, but you should be able to get away with a couple of hours.

...thank me later.

Can you also saunter in that fucking case of Tums for me man? Appreciate it.

[jynxxxedangel]

I love gazpacho that's like a wet version of pico de gallo! No "Tums" for me..I love hot stuff so much, that I eat Dave's Insanity on EVERYTHING! Gotta keep my tapeworms in check..

[Miranda]

I love gazpacho that's like a wet version of pico de gallo! No "Tums" for me..I love hot stuff so much, that I eat Dave's Insanity on EVERYTHING! Gotta keep my tapeworms in check..

Have a cast iron tummy eh? I think I am going to affectionately start referring you to as Elly May, from the Beverly Hillbillies.

Edited: To give Elly her props and spell her name right!

Edited August 23, 2008 by Miranda

[jynxxxedangel]

You aren't the first to make the association between Elly May Clampett and I! I def resemble that remark, and once-over again. I was actually raised in the West Virginia Appalachians. We eat hot sauce and tons of black pepper on everything that passes the lips.

P.S. Y'awl aiyn't gowt anny howt sauwse owver tharr, daoo yeh? Ahm fraysh aout! *shakes the Dave's bottle, and thumps the bottom to force out the dregs*

[graverobber]

Blueberry scrambled eggs. yep. My Goat Stew is much more complicated

[Slogo]

Bracchiole

thin cut pieces of steak (if you go to a market it's called Italian Steak)

Bacon (at least a pound)

fresh garlic

fresh basil

fresh parsley

parmesean cheese

olive oil

cook the bacon

cut up and mix all ingredients minus the steak.

spread the mixture evenly on the steak.

roll up the steak and insert toothpicks through to keep it together.

put you rolled up steaks in a frying pan until they're browned.

slow cook in tomato sauce for abou 1.5 hours.

enjoy.

Possibly the best thing i have ever eaten.

Best part is you don't even need the exact ingredients. You can use vegetables instead of bacon. The steak can't really be replaced though

[freydis]

The easiest dessert you'll ever make, and it'll get positive votes from all who eat it:

Eclair in a pan

2 small boxes of vanilla pudding (i always use jell-o pudding)

1 box graham crackers

1 big tub of cool whip

1 tub of chocolate frosting

Take a cake pan (or whatever is convenient, deep and flat) and put a single layer of whole graham crackers across the bottom. Make the vanilla pudding (youll need the milk required for the pudding, of course) and in a big bowl, gradually stir in cool whip until it looks creamy and pale yellow. put a nice layer of the mixture over the graham crackers. Make another solid single layer of graham crackers over the top, and another layer of the vanilla glop. Put on a last layer of graham crackers, and frost with the chocolate frosting. Store in the fridge, either make this the night before you need it, or several hours before, so the pudding has time to settle into the graham crackers. They should be firm, but sort of soft.

Voila! Eclair in a pan.

And it tastes goooood.

Its quick to make, and very cheaply done. One of the best things ever to take to a pot luck, or a family function.

Edited August 31, 2008 by munin218

[Guest Megalicious]

Sweet! =)

[jynxxxedangel]

I'm about to give away one of my "Holy Grail" improvised receipts. It's nearing apple harvest time, and this is probably THE BEST receipt for making apple cake. Use with caution-- you will be asked to repeat this one, over and over, for every social function and family gathering-- for the rest of your LIFE..

*commences to lightly breathe a well-guarded secret into your ear*

Gran's Apple Cake (slightly tweaked to taste by myself)

Preheat oven to 350 degrees

1 1/2 c. flour

1 c. packed dark brown sugar

1 t. baking soda

2 t. pumpkin pie spice, or 1 t. ground cinnamon, 1/2 t. cloves, 1/2 t. nutmeg

1/2 t. salt

Whisk all dry ingredients together in a large bowl.

Add to dry ingredients, and incorporate until smooth (don't over-mix, as not to kill the activity of the leavening agent ):

1 c. buttermilk

1/2 c. vegetable oil

2 T. dark rum

2 T. vanilla

Stir in:

1 1/2 c. chopped apples with skins on

Note: Granny Smith, Fuji, Gala, Jonathan, or any crisp-fleshed, sweet-yet-tart apple will do

Bake 40 minutes in greased 8" X 8" X 2" pan.

Be sure to cool completely, wrap the the top with foil, and refrigerate overnight. The cake must 'cure' for it to be the correct texture. This overnight "curing" is probably the most overlooked step when making any sort of fruit cake or bread. BE SURE to refrigerate overnight!!!!!!! You may even want to sprinkle a slight bit more rum over the top..but only if you're a real pirate..

This recipe is a sure-fire winner for holidays and potlucks. I've had people BEG me for the receipt after tasting this cake but once! The main attribute of this receipt is its utter simplicity.

*Note: Acidulated milk may be used in place of the buttermilk, if you don't have any around (1 part vinegar to 4 parts milk will curdle it nice and thick)

Someone please remind me to post my "Mock Rumaki" receipt.. It's out of this world!

Edited August 31, 2008 by jynxxxedangel

[Rayne]

The easiest dessert you'll ever make, and it'll get positive votes from all who eat it:

Eclair in a pan

2 small boxes of vanilla pudding (i always use jell-o pudding)

1 box graham crackers

1 big tub of cool whip

1 tub of chocolate frosting

Take a cake pan (or whatever is convenient, deep and flat) and put a single layer of whole graham crackers across the bottom. Make the vanilla pudding (youll need the milk required for the pudding, of course) and in a big bowl, gradually stir in cool whip until it looks creamy and pale yellow. put a nice layer of the mixture over the graham crackers. Make another solid single layer of graham crackers over the top, and another layer of the vanilla glop. Put on a last layer of graham crackers, and frost with the chocolate frosting. Store in the fridge, either make this the night before you need it, or several hours before, so the pudding has time to settle into the graham crackers. They should be firm, but sort of soft.

Voila! Eclair in a pan.

Its quick to make, and very cheaply done. One of the best things ever to take to a pot luck, or a family function.

One of my very best friends used to make this for me. She made me two pans of it when I had Elijah.

Then she wandered off the face of the Earth when I moved out here, so I learned to make it myself.

[TitsMcGee]

No Bake Cheese Cake

So I made this for my sisters engagment party, but instead of making it like I pie, I made indiviual ones in cups. You follow the same recipie just add 1 1/2 more graham crackers, butter, and cinnamon if you want to make the individuals. I used cinnamon graham crackers which worked awesome.

1 1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

2 (8 ounce) packages cream cheese

2 teaspoons lemon juice

1 pint heavy whipping cream

1/3 cup white sugar

1 (21 ounce) can cherry pie filling

DIRECTIONS

In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

[TygerLili]

I think I have some weird form of ADD/dyslexia where if I read a recipe with more than four lines my brain will not finish or comprehend it. I'm looking at this thread and I feel like I'm reading a foreign language.

Which is not to say I don't cook, I just rarely use recipes. I taste what I'm making, and if it tastes good I serve it.

[jynxxxedangel]

Here's one I have made every Yuletide for at least 14 years. This receipt is expensive to make, but not nearly as expensive as giving storebought gifts! The receipt was originally very simple, and it came from my Gran's side. I kicked it up quite a few notches, by trial and error. The results are superior to all others you will ever come across. I think this is even superior to Bailey's. Give it a try, and you be the judge.

I give you my famous receipt for:

IRISH CREAM WHISKY!!

One 14 oz. tin of sweetened condensed milk (I like the Mexican Nestle brand, "La Lechera," it seems to be richest and most suitable)

1 1/2 cups heavy whipping cream (Guernsey's is my perennial fave brand)

2 cups Rich And Rare brand Blended Canadian Whisky

4 egg yolks, at room temperature (do not break until ready to mix!)

2 T. Hershey's syrup

2 T. vanilla extract (I prefer the Tahitian variety available from Williams and Sonoma, myself)

1 t. instant coffee granules (such as Taster's Choice)

1/2 t. coconut-flavoured extract

1 T. wildflower honey

In a large bowl (I use a large stainless steel restaurant mixing bowl), beat the egg yolks until thick, adding in the instant coffee granules until incorporated.

In this order (!!): Stir in the condensed milk, cream, whiskey, chocolate syrup, honey, vanilla, and coconut extract. Beat for one minute with a balloon whisk. Taste and add more coconut extract if desired.

Pour the finished product into a sterile large glass wine bottle or carboy (with a metal or plastic lid-- don't use a cork!). Seal. Store in the refrigerator and allow to mellow 7 days before using. Will keep for about 3 weeks. The ingredients for this receipt can be doubled, tripled, etc, to make extra. I suggest mixing each batch separately, though, for better incorporation.

Makes about 5 cups, all together. Perfect for rebottling into half pints and pints, and giving away to your best friends and co-workers!

NOTES: If the egg yolks are cold when mixed they tend to form chunks and are visible in the drink, so be sure they are room temperature! The alcohol will kill off any germs present in the yolks, so don't worry about getting salmonella. I've been making this for many years, and no one has ever complained about food poisoning.

This stuff is out of this world!! I think it tastes even better than the commercial brands. This receipt is another specialty everyone will beg for you to make each holiday season-- so be prepared!

Edited September 3, 2008 by jynxxxedangel