This recipe makes a drink that is usually chosen over real Kahlua
in blind taste tests. Being able to make a gallon for around fifteen dollars in nice as well. We seem to
got through about ten to twelve gallons a year between three houses at Ocean Beach.
> 8 cups sugar.
> 4 oz instant coffee (regular or decaf).
> 4 cups hot water.
> 52 oz vodka (cheap is fine).
> 3 TBSP vanilla extract.
> Mix the sugar and instant coffee thoroughly in a pan.
> Add the hot water.
> Heat gently to just starting to boil, stirring frequently.
> Turn off heat at the first start of boiling and let mixture cool until you can put your finger in it.
> Pour into a gallon glass jug.
> Add the vodka and vanilla extract.
> Cover and shake well.
> Store in a cool dry place for at least three weeks.
> Shake the bottle once in a while if you think of it.
Try a Sombrero, White or Black Russian, put some in baked beans or watch for
the Danger Kitchen Kahlua Chili recipe (coming soon).
Try them you'll like them
A Great Appetizer For Special Events
I discovered these at a Super Bowl party hosted by Ruth Sadankas (Sunset Sail On Barnegat Bay, A Late Afternoon Sail On Barnegat Bay) and Deb Acker (Rotel Dip). Ruth's Mom gets the Master Of The Obvious Award for these simple yet elegant appetizers.
> Chicken livers (as many as you want).
> Sliced Bacon strips cut in half.
> Water chestnuts, drained.
> Wrap the bacon strip around a liver and a water chestnut together.
> Fasten with a tooth pick.
> Broil until the bacon begins to brown slightly.
> Serve with Mustard or horseradish.
> Make a lot.
As good as Durgin Park in Quincy Market in Boston.
(Way better than out of a can)
Baked beans are a good comfort food. By themselves or with bar-b-que type foods, it's hard to hate good ones. This is an easy to do crock-pot recipe that should yield results as good as the baked bean recipe from Durgin Park, a restaurant in Boston's Quincy market that's been there since the 1800s and is famous for their surly waitresses, prime rib and baked beans..
> 1 pound of dried navy or great northern beans.
> 1/4 to 1/3 pound salt pork.
> 1 large onion finely chopped.
> 2 tablespoons mustard. Preferably strong grainy mustard.
> 1/2 cup dark brown sugar.
> 3/4 cup dark molasses.
> fresh ground black pepper.
> Soak the beans over night in water.
> Rinse the beans in hot water and put in the crock pot.
> Add six cups boiling water and cook on hight for three hours.
> Drain the beans, save the liquid, and return the beans to the pot.
> Add the molasses, brown sugar, cubed salt pork, mustard and black pepper (quite a bit of black pepper).
> Mix thoroughly.
> Add enough extra bean liquid to bring the liquid level up to just below the top of the beans.
> Check every 2 hours and add liguid as necessary.
> Cook on low for 10 to 12 hours.
> Add red wine instead of bean liquid.
> Add chopped raw bacon, or crumbled crisp bacon.
> Add chopped garlic.
> Add Kahlua instead of bean liquid.
For a complete meal
> Add smoked or browned pork chops or pork tenderloin during the last 2 hours.
> Add chicken or turkey thighs for the last two hours.
Note: If you add meat for a complete meal, turn the crock pot on high.
Soon to be featured in a Danger Kitchen Great Cooks Special
(a bread machine recipe)
This bread is excellent sliced thin with butter or cream cheese. Make croutons or bread crumbs out of it if it gets stale. It's a staple at the Conference Center.
> 2 cups flour.
> 1 tablespoon Nonfat dry milk.
> 1 teaspoon salt.
> 2 tablespoon butter, melted.
> 7/8 cup warm water.
> 1 1/2teaspoons active dry yeast.
> 1 teaspoon sugar.
> 2 tablespoons dried parsley (or 1/2 cup finely minced fresh).
> 1 tablespoon caraway seeds.
> 1 tablespoon dill.
> Put the sugar and yeast into the warm water until it begins to foam (Proofing).
> Put the remaining ingredients in the bread machine pan.
> Add the water/yeast mixture when it has at least an 1/8 inch of foam on top.
> Pick a middle-of-the-road kind of setting (like medium).
> Let 'er rip.
And Beef Broth... And Black pepper... Ooh Baby!!!
The original recipe is called: Janet Simon's Barley and Kidney Beans
> 1 pound red kidney beans.
> 2 or 3 Beef (or game) marrrow bones, 3 to 4 inches long (Nice big ones).
> 1 pound barley.
> 1/4 cup good bourbon (I like Jim Beam).
> 4 cups beef broth.
> Fresh ground black pepper.
> 4 onions chopped.
> 5 stalks celery, sliced thin.
> 1 head of garlic, cloves seperated, peeled and minced or riced or pressed.
> 1/2 pound salt pork.
> 1/2 cup (at least) chopped (fresh) parsley.
> Soak the kidney beans in water over night in a crock pot (off).
> Change the water with fresh hot the next morning and cook on high for 5 hours .
> Drain Kidney beans, leaving only enough thickened bean liquid to almost cover them.
> Put the bboiling) stock(broth), onion, celery and garlic into crock pot
> Cook on high 2 hours.
> Add beans (with only enough liquid to barely cover) bones, salt pork and bourbon.
> Grind in a lot of black pepper .
> Cook on high for 4 more hours.
> Stir in fresh parsley, cover for 20 minutes.
> Eat in moderation (it's very rich... meaning bad for you... meaning GOOD).
> Add 1 tsp Thyme or 1 tsp Sage to the pot in step 7.
> Eliminate the bourbon (Not that you'd want to).
> Mix in cooked root vegetables (rutabaga, turnip, carrots) an hour or so before serving.
> Add 1/2 pound peeled pearl onions in step 7 (grind in black pepper).
Adirondack Style Outdoor Furniture.
For None of your furniture needs ... yet.