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Taste Of Life Recipes - Yahoo Recipe Search
BettyCrocker.comA refreshing nonalcoholic beverage for everyone to enjoy, a mocktail captures the spirit of celebration—without the spirits! Mocktails are a uniquely delicious spin on traditional cocktails that people of all ages can sip and savor. From backyard barbeques with your friends and family, to leisurely summer days spent lounging in the sun, mocktail drinks are perfect for any occasion.</p> <p>Featuring a vibrant mix of fresh fruits, juices, herbs, and other innovative ingredients, mocktails tantalize the taste buds with their ingenious blend of flavors. With so many fabulously fresh ingredients, mocktails offer a visual wow factor to go along with the flavor. Each glass brims with its own kaleidoscope of colors. And mocktails are as fun to make as they are to drink! Simple enough to prepare, everyone from the novice mixologist to the seasoned pro can craft something extra special.</p> <p>Summer mocktails feature a perfectly balanced blend of fresh ingredients to pack a major punch of flavor. These fun, festive mocktail recipes all use the same lemony simple syrup base that provides a mouth-watering backdrop for three distinctly different nonalcoholic drinks. The Mixed Berry Mocktail is positively bursting with juicy blackberries, raspberries, and blueberries. The Cucumber Mint Mocktail has an herbaceous kick, thanks to plenty of fresh mint. And the Mango-Lime mocktail has a tantalizing tropical taste that feels like a mini-vacation with every sip. With so many different flavor variations starting from one simple recipe, the only hard part will be choosing your favorite! Once you’ve mastered these three simple summer mocktails, feel free to experiment by adding your own ingredients to personalize your mocktail. And make sure to check out our other amazing party-ready <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/parties-and-get-togethers/cocktails-and-mocktails">cocktail and mocktail recipes</a> to add to your repertoire.</p> <p>Beyond their incredible flavor, mocktails are an amazing way to connect with others. They are surefire conversation starters at any social event. Whether you’re sipping mocktails poolside on a balmy afternoon, or clinking your glasses in celebration of life’s major milestones, mocktails are fun and inclusive. When these fruity nonalcoholic drinks are offered, guests of all ages can share in the experience.</p>Food52As you will no doubt notice, I have been going through a Greek phase in my cooking life, culminating with this weeks recipe, my Quick Souvlaki. This is my favourite Greek food out of them all, and it is one of the most delicious tastes you can imagine. This is Quick Souvlaki though, and is built for those of us in a hurry, but it still tastes amazing!Food52I've been a flight attendant for 25 years, and early on in my career I flew ONE time with a crazy Captain on the 727 aircraft who was not only a pilot but a cook who had a love of simple, good food. Through a strange combination of people I ended up buying his cookbook: "Granny Karate's Kitchen" for about $20. This publication is devoted entirely to helping a man cook an impressive array of good-tasting food for the woman he wants to impress. Every recipe is very detailed, with a list of the ingredients, tools/pots/pans needed, and most of them advise the single gentleman to include in his shopping list a dozen red roses. The whole cookbook is a hoot, but for 25 years I have been pretty much only been making the chicken soup. Over the years I have tweaked the recipe to make it more flavorful, but no matter what the prelude to the soup in the notes at the beginning of the book are the best. Captain Carlson and Chef Kral address how to cook for a bachelor's sick lady friend: 'Maybe there is a woman in your life that is not really a woman in YOUR life. She considers you her best friend and confidant. (Don't you just hate that?) She's probably romantically involved with some other guy and has never had those feelings for you. Your 'big brother' status is getting you down but what can you do? If you make a pass at her you might ruin your friendship, something you are not willing to risk. Try this: One day you find that the love of your life has called in sick from work. She has a bad cold. What does every mother make for her kid with a cold? Chicken soup. Go home, whip up 'Granny's Chicken Remedy Soup', then take it over to her house. When she invites you in, DO NOT GO IN. I REPEAT, DO NOT GO IN! This is your chance. Tell her you did not come over to chat. You couldn't concentrate at work because you worried about her. Tell her if anything ever happened to her, you would just die. Tell her you could not imagine your life without her. Tell her your true feelings, masked by the caring about her illness. Then leave. After you are gone, she will still have your words ringing in her ears. You can bet her present boyfriend didn't take the time to make her soup. He should have, for soon, he will be history.' I've added some additional flavor, replaced water with broth, upped the amount of chicken and then threw in some chopped fresh kimchee for extra health benefits. After all, I gotta kick this cold. Enjoy!Food and WineLast summer, I had the good fortune to travel with my partner to Croatia. We spent two weeks traversing the coastline of Croatia, where, in a cinderblock cabin surrounded by olive trees outside the Istrian town of Pula, Croatia, we got a lesson in how to make Croatia’s most prized dish, peka. Peka is the name for both the bell-shaped, domed cooking vessel made of cast iron and the meal that is prepared in it. The process for making peka is ancient and involves placing the pan over a bed of glowing coal embers and scooping more embers on top of the domed lid to create an oven-like environment where meats or seafood and vegetables are slow-roasted inside.Our teacher was Nikola of Eat Istria, and our day began at the market in Pula, where Nikola led me and my partner from stall to stall to collect ingredients. We were asked if we preferred lamb necks or veal chops. Perhaps octopus? We chose lamb, and that meant a stop at the vegetable stand for potatoes, carrots, onions, and garlic to accompany.At the cabin, we prepped the ingredients with minimal fuss, roughly cutting the carrots and onions, leaving the potatoes and garlic cloves whole, and layering them in the base of the dish with the lamb on top so the fat and juices would baste them throughout cooking. We plucked needles from a handful of rosemary sprigs snipped from the yard and doused the whole thing in white wine and a luxurious amount of extra-virgin olive oil that created a heady sauce of sorts in the bottom of the dish.As Nikola built a campfire on the side of a stone wall, he explained that we would wait for the fire to die down and then surround the peka with the residual ashy embers. These small chunks of coal produce just the right amount of heat to slowly cook the meal over the course of an hour or two. Once the embers were ready, we carried the weighty peka from the kitchen to the bed of coals and opened some local wines to while away the afternoon, patiently awaiting our one-pot feast.A waft of scented steam roared from the pot as Nikola lifted the dome to reveal the gloriously browned lamb necks. We peeked in and spied potatoes and carrots that were so dark in spots they were nearly burnt, but in a good way. The olive oil at the bottom was still bubbling and spitting as we gathered around the weathered wood table under a vine-covered pergola.Many of the homes we saw in Croatia had an outdoor fireplace for live-fire cooking—a centerpiece of the home, where meals are still made and families still gather. We spent the next few hours lingering at the table, talking about life in Croatia, politics, food—and most of all, wine. The large peninsula of Istria where our meal took place makes up Croatia’s northern coast; it is known for its gastronomic riches, including some of the best wines in the country. We tasted broody reds made from indigenous grapes like Teran, Refosco, and Borgonja and complex whites made from Malvasia. These regional varieties all matched perfectly with the meal, naturally, and we found the offerings from Piquentum particularly good.That experience inspired me to cook over a fire more often this past year. It makes me feel more connected to the elemental act of preparing food and sharing it with others, and it satisfies the soul the way no modern method can. For convenience, I’ve adapted this recipe to be prepared using a charcoal grill, as well as using your oven. But if you have the time, I encourage you to lean into tradition: build a fire, and settle in for a long, slow roast. It will be an experience neither you nor your guests will soon forget.YummlyOne of the worst recipes I have ever used in my life came out tasting way too strong of onion.AllrecipesGrowing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!Food.comBased on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She refers to this as “GF Mix” in her recipes, so I will, too. She says it’s a “heavy mix and leaves a slightly grainy taste in the baked product, but the mix exchanges cup for cup with wheat flour in adapting recipes. Because of its low protein count, you must add extra protein and/or leavening (egg whites, dry milk powder or a nondairy substitute, gelatin, or Egg Replacer).” This recipe has a long shelf life and may be stored at room temperature. For breads, add ¾ teaspoon xanthan gum per cup of flour; for cakes, add ½ teaspoon xanthan gum per cup of flour; and for cookies, add ¼ to ½ teaspoon xanthan gum per cup of flour.Food.comCanned soups are life savers in all sorts of recipes but sometimes you really want that homemade taste.This creamy soup will fill the bill.This recipe comes from about.com a guide to Southern cuisine.Food52This is our quick interpretation of an elaborate Sweet and savory Moroccan couscous. We have the sweetness of the raisins and the prunes, the savory Moroccan spices and the crunch of the almonds and pomegranate seeds. The story behind it: Have you ever tried Moroccan food? If you haven’t, you don’t know what you’re missing. It is AWESOME. The spices, the complex flavors, the heartiness… YUM!!! A couple of nights ago, I got this huge craving for it . I wanted a steaming bowl of Moroccan couscous so badly I could taste it. But… I was tired and didn’t feel like making anything. I wasn’t gonna give up, so what did I do? I reached out to my sister, of course… And after just a little bit of begging on my part, she offered to make it for me. She didn’t have all the ingredients she needed so she couldn’t exactly make the “authentic” recipe. But there is one thing you should know about my sister: she is the best at making up new stuff. So she came up with her own version. Equally yummy, equally satisfying. Just perfect. I once read a quote that said: “In the cookies of life, sisters are the chocolate chips”. How true…
