Ingredients:

Irish cream liqueur baileys-100ml

White rum-20ml

Liqueur Kalua-20 ml

Vanilla ice cream-50 g

Whipped cream-50 g

Ice

Instructions:

Combine all ingredients in mixer(except whipped cream).

Mix well.

Decorate milk cocktail with Irish cream liqueur Baileys with whipped cream on top.

Looking for more homemade cocktail recipes?Here is much,much more

Ingredients for Cognac-Base Cream Liqueur:

1½ cups cognac

2 teaspoons instant coffee

1 teaspoon pure vanilla extract

1 teaspoon chocolate syrup

1/2 cup sweetened condensed milk

1/2 cup evaporated milk

3 eggs

Instructions:

Ingredients:


3 cups canned Italian plum tomatoes
1/4 cup olive oil
1 teaspoon finely chopped garlic
1/4 cup fresh fish broth,or bottled clamp juice
1 teaspoon crushed oregano
1 teaspoon hot red pepper flakes
2 tablespoons capers,drained
salt and freshly ground black pepper to taste
3 tablespoons butter
1 pound shrimp,shelled and deveined
1/4 pound feta cheese
1/4 cup ouzo(a Greek anise-flavored liqueur(optional)

Cooking Method:
 To make baked shrimp preheat oven to 350°F(175°C). Place the tomatoes in a saucepan and cook until reduced to about 2 cups.Stir often to prevent burning and sticking.heat the olive oil,using another saucepan or deep nonstick skillet and add the garlic,stirring.

Add the tomatoes,using a rubber spatula to scrape them out.Add the fish broth,oregano,red pepper flakes,capers and salt and pepper.Heat the butter in a  heavy saucepan or nonstick skillet and add the shrimp.Cook briefly,less than 1 minute,stirring and turning the shrimp until they turn pink.

Spoon equal portions of half of the sauce in four individual baking dishes and arrange six cooked shrimp plus equal amounts of the butter in which they cooked in each dish.Spoon remaining sauce over cooked shrimp.Crumble the cheese and scatter it over all.Place the dishes in the oven and bake for 10-15 minutes,or until bubbling hot.

Remove the dishes from the oven and sprinkle each dish with 1 tablespoon ouzo,if desired,and ignite it.Serve baked shrimp with feta cheese immediately.

Very easy oyster stew recipe.15 Minutes and delicious oysters are ready!
Ingredients:


3/4 cup(175 ml) unsalted butter
1 cup(250 ml) finely chopped celery
1 cup(250 ml) finely sliced leeks
1 cup(250 ml) finely grated carrots
1 onion finely chopped
1/2 cup(125 ml) whole wheat flour
2 cups(500ml) light cream
2 cups(500ml) milk
1 cup(250ml) minced clams with liquor(about 5 large clams)
freshly ground black pepper to taste
2 cups(500ml) shucked oysters with liquor(about 30 oysters)
fresh coriander or parsley sprigs

Cooking Method
In large saucepan,heat 1/2 cup of the butter;stir in celery,leeks,carrots and onion.Cover tightly and cook over low heat for 30 minutes,stirring occasionally.Meanwhile,in separate saucepan,heat remaining butter over medium heat;whisk in flour and cook for 2-3 minutes.Do not brown.Remove form the heat and gradually whisk in cream and milk.Return to heat and cook until smooth and thickened whisking constantly.Stir sauce into vegetables.
In another saucepan,combine clams and oysters;cook,uncovered,over low heat for v10 minutes or until oysters just start to curl.Add to vegetables mixture and heat through.Season with pepper to taste;garnish each serving with coriander or parsley.Serve oyster stew recipe with whole wheat rolls and sweet butter.
 

 

Breaded Chicken Breasts Mascarade

Eight Garnishes for Chicken Breasts Mascarade:

Julienned Carrots,Turnips and Zucchini with Watercress

Fruit Medley

Cucumber and Pepper

Mushroom,Egg,and Tomatoes

Green Garnish

Tuna,Bacon,and Chives

THE BEST RECIPES

We like to use fresh tomato spaghetti with this dish,making it a symphony of reds and pinks.Ordinary spaghetti is fine,however,and tastes just as good.This is another of those easy pasta recipe requiring no grated cheese;just pass the peppermill. A beautiful and sophisticated pasta dish,perfect as the first course of an important dinner.
Ingredients:


2 tablespoons best-quality olive oil
1/2 cup finely chopped yellow onion
1 can Italian plum tomatoes
2 teaspoons dried tarragon
salt and freshly ground black pepper,to taste
1 cup heavy cream
2 tablespoons salt
1 pound(450g) spaghetti
pinch of cayenne pepper
1/2 pound(220 g)lobster meat or more,about 1½ cups,the equivalent of  a 3-to 4-pound lobster
parsley,fresh basil or fresh tarragon sprigs(for garnish)

Cooking Method:
Heat the olive oil in a saucepan.Add the onion,reduce heat and cook,covered,until tender,about 25 minutes.Chop and drain tomatoes and add them to the onions.Add the tarragon,season to taste with salt and pepper,and bring to a boil.Reduce heat,cover and simmer,stirring occasionally,for 30 minutes.
Remove the resulting mixture from the heat and let it cool slightly.Purée it in the bowl of a food processor fitted with steel blade,or use a food mill fitted with a medium disc.Return purée to the saucepan,stir in heavy cream,and set over medium heat.Simmer the mixture,stirring often,for 15 minutes,or until slightly reduced.taste the sauce,correct seasoning,and stir in cayenne and lobster meat.Simmer further,3 to 5 minutes,or just until lobster is heated through.
Meanwhile,ina large pot,bring 4 quarts water to a boil.add the salt,stir in the pasta,and cook until tender but still firm.Drain immediately and arrange on warmed serving plates.Spoon sauce evenly over pasta and garnish with a sprig of parsley,basil and tarragon.Serve this easy pasta recipe immediately.