ICE CREAM,
DRINKS,
COCKTAILS
AND
SMOOTHIES
TEMI SALAMI
CONTENTS
SMOOTHIES
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Vodka smoothie
Chocopeanut banana smoothie
Groove smoothie
California smoothie
Cinnapear smoothie
Choconananut smoothie
Island smoothie
Super smoothie
Bananaerberry smoothie
Oranginger smoothie
Hailey's smoothie
Cremesicle smoothie
Avocado smoothie
Strawberry-pineapple smoothie
Lemonberry smoothie
Protein mango smoothie
Pineapple and banana smoothie
Avocado strawberry smoothie
Citrus healthy smoothie
Coconut banango smoothie
Watermelon smoothie cooler
World's easiest refreshing smoothie
Kiwi banana apple smoothie
Tasty strawberry smoothie
Breakfast power smoothie
Pineapple carrot smoothie
Banana orange and ginger smoothie
Mango pinacolada smoothie
Easy paradise smoothie
Banana cherry smoothie
Banana pinacolada smoothie
Easy mango banana smoothie
Super-girl summer smoothie
Chocolate-covered strawberry smoothie
Energetic strawberry smoothie
PUNCHES
36.
Sparkling punch
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Wassail punch
Easy punch
Luau punch
Christmas punch
Nonalco punch
Tea punch
Margarita punch
Non alcoholic margarita punch
Cranberry punch
Banana punch
Creamsicle punch
Vanilla punch
Snow punch
Cucumber punch
Celebration punch
Luscious slush punch
Green punch
Champagne punch
Strawberry champagne punch
Orange dream punch
Banana slush punch
Red slush punch
Floating island punch
Caribbean rum punch
Tart and bubbly wedding punch
Golden wedding punch
Mint tea punch
Kool Ade punch
Sweet tart punch
Lime sherbet punch
Pawpaw and mango punch
Two minutes party punch
Tropical orange quava punch
Pink lady punch
Juicy fruit punch with champagne
Ponche De Fruita
7up cherry pomegranate punch
7up winter mint sherbet punch
7up holiday apple pie punch
Lemonade
Limeade
Chapman
Zobo
Soy milk
ICE-CREAM MAKING
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How to make whipped cream
How to make ice cream cones
Vanilla ice-cream
Strawberry ice-cream
Peanut butter ice-cream
Coconut ice-cream
Peaches ice-cream
Cinnamon ice-cream
Very chocolate ice-cream
Six three ice-cream
Five ingredients ice-cream
Fruited ice-cream
Honey vanilla ice-cream
Super lemon ice-cream
Banana split ice-cream
Easy eggnog ice-cream
Irish cream ice-cream
Key lime ice-cream
Banana ice-cream
Orange-pineapple ice-cream
Watermelon mint ice-cream
Coffee ice-cream
Creamy lemon grass ice-cream
Blueberry Ice Cream Recipe
Mango ice cream Recipe
Cream Cheese Ice Cream Recipe
Milky Way Ice Cream Recipe
Rocky Road Ice Cream Recipe
Ice Cream Sandwiches Recipe
Mint Chocolate Chip Ice Cream
Pumpkin Ice Cream Recipe
Lemon Meringue Ice Cream Pie Recipe
Ice Cream Pudding Recipe
Cranberry Ice Cream Recipe
BARBECUE AND GRILLS Barbecue
sauce and marinades
115. Italian style marinade
116.
117.
118.
119.
120.
Chinese style marinade
Multipurpose marinade
Best barbecue sauce
Barbecue chicken
Carribean Grilled chicken
DRINKS AND COCKTAILS
SMOOTHIES
1.
VODKA SMOOTHIE INGREDIENTS
o 6 fluid ounces vodka
o 18 fluid ounces orange juice
o 1 cup frozen strawberries
o 4 scoops orange sherbet
o 1 cup crushed ice
MAKING
o In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice.
Blend until smooth.
2.
CHOCOPEANUTBANANA
SMOOTHIE INGREDIENTS
o 1 banana, sliced
o 1/2 cup skim milk
o 2 tablespoons peanut butter
o 2 tablespoons chocolate syrup
MAKING
o Blend the banana, skim milk, peanut butter, and chocolate syrup in a blender
until smooth. Pour into a glass to serve.
3.
GROOVIE SMOOTHIE INGREDIENTS
o 2 small bananas, broken into chunks
o 1 cup frozen unsweetened strawberries
o 1 (8 ounce) container vanilla low-fat yogurt
o 3/4 cup milk
MAKING
o In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until
smooth. Pour into glasses and serve.
4.
CALIFORNIA SMOOTHIE INGREDIENTS
o 7 large strawberries
o 1 (8 ounce) container lemon yogurt
o 1/3 cup orange juice
MAKING
o Place strawberries in a plastic container and freeze for about an hour.
o In a blender, combine frozen strawberries, yogurt and orange juice. Blend until
smooth. Pour into a tall glass and serve.
5.
CINNAPEAR SMOOTHIE INGREDIENTS
o 2 pears, quartered and cores removed
o 1 banana, cut in chunks
o 1 cup milk
o 1/2 cup vanilla yogurt
o 1/2 teaspoon ground cinnamon
o 1 pinch ground nutmeg
MAKING
o Place the pears, banana, milk, yogurt, cinnamon, and nutmeg into a blender.
Cover, and puree until smooth. Pour into glasses to serve.
6.
CHOCONANANUT SMOOTHIE INGREDIENTS
o 2 cups ice
o 2 cups chocolate soy milk
o 1 large banana
o 2 tablespoons creamy peanut butter, or more to taste
MAKING
o Blend ice, soy milk, banana, and peanut butter together in a blender until smooth.
7.
o
o
o
o
ISLAND SMOOTHIE INGREDIENTS
1 cup ice 2 cups pineapple juice
1/2 cup ginger ale
3 tablespoons coconut milk
1 tablespoon white sugar
8.
SUPER SMOOTHIE INGREDIENTS
o 1 cup frozen blueberries
o 1/2 cup sliced banana
o 1/2 cup sliced peeled cucumber
o 1/2 cup water
o 1/2 cup vanilla yogurt
o 1/2 cup crushed ice, or as needed
MAKING
o Blend blueberries, banana, cucumber, water, and yogurt together in a blender
until smooth. Add crushed ice and blend until smooth.
9.
BANANERBERRY SMOOTHIE INGREDIENTS
o 1 cup fresh strawberries
o 1 banana, sliced
o 1 cup fresh peaches
o 1 cup apples
o 1 1/2 cups vanilla ice cream
o 1 1/2 cups ice cubes
o 1/2 cup milk
MAKING
o In a blender combine
strawberries, banana,
peaches, apples, and
ice cream. Blend until
smooth. Add ice, pour
in milk and blend again
until smooth. Serve
immediately.
10. ORANGINGER SMOOTHIE INGREDIENTS
o 1 orange, peeled
o 2 carrots, peeled and cut into chunks
o 1/2 cup red grapes
o 1/2 cup ice cubes
o 1/4 cup water
o 1 (1 inch) piece peeled fresh ginger
MAKING
o Blend orange, carrots, grapes, ice cubes, water, and ginger in a blender until
smooth.
11. HAILEY'S SMOOTHIE INGREDIENTS
o 3 kiwis, peeled and chopped
o 2 frozen bananas, peeled and chopped
o 1 cup blueberries
o 1 cup plain yogurt
o 1 1/2 cups crushed ice
o 3 tablespoons honey
o 1/4 teaspoon almond extract
MAKING
o In a blender, combine the kiwis, frozen bananas, blueberries, yogurt, crushed ice,
honey and almond extract. Blend until smooth.
12. CREMESICLE SMOOTHIE INGREDIENTS
o 1 cup orange juice
o 1 cup milk 1 cup crushed ice
o 1 teaspoon white sugar, or more to taste (optional)
MAKING
o Blend orange juice, milk, ice, and sugar together in a blender until no large chunks
of ice remain.
13. AVOCADO SMOOTHIE INGREDIENTS
o 1 ripe avocado, halved and pitted
o 1 cup milk
o 1/2 cup vanilla yogurt
o 3 tablespoons honey
o 8 ice cubes
MAKING
o Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until
smooth.
14. STRAWBERRY-PINEAPPLE SMOOTHIE INGREDIENTS
o 1 cup frozen strawberries
o 3/4 cup milk
o 3/4 cup pineapple juice
o 1/2 cup vanilla yogurt
o 2 tablespoons white sugar
o 6 ice cubes
MAKING
o Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat
germ in a blender until smooth. You may need to scrape down the sides of the
blender a couple of times. Pour into glasses and serve immediately.
15.
o 1
o 1
o 1
o 1
o 1
o 1
LEMON BERRY SMOOTHIE INGREDIENTS
(8 ounce) container blueberry nonfat yogurt
1/2 cups milk
cup ice cubes
cup fresh blueberries
cup fresh strawberries
teaspoon powdered lemonade mix
MAKING
o Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a
blender. Pulse until smooth and creamy.
16. PROTEIN MANGO SMOOTHIE INGREDIENTS
o 1/2 mango, chopped, or more to taste
o 1/2 cup low-fat vanilla yogurt
o 1/2 cup almond milk
o 1/2 cup ice 1 scoop vanilla whey protein powder 1 teaspoon honey, or to taste
(optional)
MAKING
o Blend mango, yogurt, almond milk, ice, protein powder, and honey together in a
blender until smooth.
17. PINEAPPLE AND BANANA SMOOTHIE INGREDIENTS
o 4 ice cubes
o 1/4 fresh pineapple - peeled, cored and cubed
o 1 large banana, cut into chunks
o 1 cup pineapple or apple juice
MAKING
o Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a
blender. Puree on high until smooth.
18. AVOCADO STRAWBERRY SMOOTHIE INGREDIENTS
o 1 avocado, peeled and pitted
o 1 cup orange juice
o 1/2 cup vanilla yogurt
o 5 ice cubes
o 4 frozen whole strawberries
o 1 teaspoon honey
o 1 teaspoon flax seed meal (optional)
MAKING
o Blend avocado, orange juice, vanilla yogurt, ice cubes, strawberries, honey, and
flax seed meal together in a blender until smooth, at least 45 seconds.
Note:
If after you've blended and it looks too thick to pour, add a little more orange juice.
19. CITRUS HEALTHY SMOOTHIE INGREDIENTS
o 2 frozen bananas, cut into small chunks
o 2 cups frozen pineapple chunks
o 1 cup fresh orange juice
o 1 cup coconut milk
o 1 lime, juiced
o 2 teaspoons ground turmeric
o 1 (1/2 inch) piece fresh ginger, peeled and chopped
o 1/2 teaspoon ground nutmeg ice cubes as desired
MAKING
o Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric,
ginger, nutmeg, and ice cubes together in a blender until smooth.
20. COCONUT BANANGO SMOOTHIE INGREDIENTS
o 1 mango - peeled, seeded, and chopped
o 1 1/2 frozen bananas, sliced
o 1/2 cup coconut milk
o 1/2 cup cold water
o 4 cubes ice, or as needed
o 1 tablespoon white sugar
o 1 teaspoon coconut extract
o 1/2 teaspoon lime zest
MAKING
o Blend mango, bananas, coconut milk, water, ice, sugar, coconut extract, and lime
zest in a blender until smooth.
21. WATER MELON SMOOTHIE COOLER INGREDIENTS
o 2 cups ice cubes
o 1/2 cup white sugar, or to taste
o 1 watermelon, cut into cubes and seeded
o 2 spearmint leaves, or more to taste
MAKING
o Blend ice and sugar together in a blender until slushy, 1 to 2 minutes. Add
watermelon and blend until smooth; pour into glasses and garnish with spearmint
leaves.
Note:
Please remove the seeds or else it will give you a bitter taste.
If you want your cooler a bit sour, you can add a few drops of lemon juice, depending
on your taste
22. WORLD'S EASIEST REFRESHING SMOOTHIE INGREDIENTS
o 1/2 (16 ounce) can pineapple chunks, undrained
o 5 frozen strawberries
MAKING
o Blend pineapple, reserved pineapple juice, and strawberries together in a blender
until smooth.
23. KIWI BANANA APPLE SMOOTHIE INGREDIENTS
o 1 apple, roughly chopped
o 1 banana, broken into chunks
o 2 kiwifruit, peeled
o 1 1/4 cups milk
o 1/4 cup ice, or as desired , one lime ,
o 3 spoons of honey
MAKING
o Blend apple, banana, kiwifruit, milk, ice, Lime and Honey together in a blender
until smooth.
24. TASTY STRAWBERRY SMOOTHIE INGREDIENTS
o 1 (6 ounce) container low-fat strawberry yogurt
o 3/4 cup low-fat milk
o 1/2 cup frozen strawberries
o 1/4 cup ground oats
o 1 teaspoon flax seed meal
o 1/2 teaspoon vanilla extract
MAKING
o Blend yogurt, milk, strawberries, oats, flax, and vanilla extract in a blender until
smooth, about 30 seconds.
25. BREAKFAST POWER SMOOTHIE INGREDIENTS
o 1 cup Unsweetened Coconut Milk
o 1 1/2 cups frozen strawberries
o 2 bananas, peeled and chopped
o 1 packet vanilla-flavored
MAKING
o Combine all ingredients into a blender, and blend until smooth. Enjoy!
26. PINEAPPLE CARROT SMOOTHIE INGREDIENTS
o 1 frozen banana, broken into chunks
o 1 cup frozen pineapple chunks
o 1 carrot, cut into chunks
o 1 tablespoon hemp seeds
o 1/2 teaspoon finely grated ginger
o 1/4 teaspoon finely grated orange zest
o 1 pinch ground cinnamon
o 1/2 cup coconut milk
o 1/2 cup water
MAKING
o Place banana, pineapple, carrot, hemp seeds, ginger, orange zest, cinnamon,
coconut milk, and water in a blender in the order listed; blend on high until
creamy and smooth.
27. BANANA, ORANGE AND GINGER SMOOTHIE INGREDIENTS
o 1 orange, peeled
o 1/2 banana
o 3 ice cubes
o 2 teaspoons honey
o 1/2 teaspoon grated fresh ginger root, or to taste
o 1/2 cup plain yogurt
MAKING
o Layer orange, banana, ice cubes, honey, and ginger in the blender; top with
yogurt. Blend until smooth.
28. MANGO PINA COLADA SMOOTHIE INGREDIENTS
o 1 mango - peeled, seeded and cubed
o 1 1/4 cups ice cubes
o 2 tablespoons white sugar
o 1 1/4 cups pineapple juice
o 1/2 cup heavy cream
o 1 (14 ounce) can coconut milk
MAKING
o Place the mango cubes, ice, sugar, pineapple juice, cream, and coconut milk into
a blender. Puree until smooth, pour into glasses and serve.
29. EASY PARADISE SMOOTHIE INGREDIENTS
o 1 (16 ounce) can pineapple in juice, chilled
o 1 (16 ounce) package frozen strawberries
o 1 (15 ounce) can cream of coconut
o 1/2 teaspoon vanilla extract (optional)
MAKING
o Blend pineapple, strawberries, cream of coconut, and vanilla extract together in a
blender until smooth.
30. BANANA CHERRY SMOOTHIE INGREDIENTS
o 1 banana, cut into chunks
o 1/2 cup yogurt
o 1/2 cup milk
o 1/3 cup frozen pitted cherries
o 1 teaspoon honey, or to taste
MAKING
o Blend banana, yogurt, milk, cherries, and honey together in a blender until
smooth.
31. BANANA PINA COLADA SMOOTHIE INGREDIENTS
o 1 large banana
o 1 cup coconut juice blend, or more to taste
o 2 pineapple spears
o 3 cubes ice
o 1 tablespoon agave nectar
MAKING
o Blend banana, coconut juice blend, pineapple, ice, and agave nectar together in a
blender until smooth.
32. EASY MANGO BANANA SMOOTHIE INGREDIENTS
o 2 mangos - peeled, seeded, and sliced
o 2 bananas
o 2 cups vanilla yogurt
o 2 cups milk
MAKING
o Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth.
33. SUPER-GIRL SUMMER SMOOTHIE INGREDIENTS
o 2 bananas, broken into chunks
o 1 cup cubed papaya (optional)
o 1 cup cubed fresh pineapple
o 1 cup cubed honeydew
o 1 cup seedless grapes (optional)
o 3 cubes ice cubes (optional)
o 2 (6 ounce) containers fruit flavored yogurt
o 1/2 cup orange juice, or as needed
MAKING
o Place bananas, papaya, pineapple, honeydew, grapes, ice cubes, and yogurt into
the bowl of a blender. Pour in orange juice. Cover and puree until smooth, adding
additional orange juice if needed to achieve desired consistency.
34. CHOCOLATE-COVERED STRAWBERRY SMOOTHIE INGREDIENTS
o 1 cup milk
o 1 cup frozen strawberries
o 1/2 cup plain yogurt
o 6 tablespoons powdered chocolate-flavored malt drink mix
o 1 teaspoon vanilla extract
MAKING
o Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla
extract together in a blender until smooth.
35. ENERGETIC STRAWBERRY SMOOTHIE INGREDIENTS
o 1 (8.3 ounce) can citrus flavored energy drink (e.g. Red Bull)
o 2 cups frozen strawberries
MAKING
o In the container of a blender, combine the energy drink and frozen strawberries.
Blend until smooth and creamy, about 1 minute. Add some water if blending is
difficult. Pour into 2 big glasses.
PUNCHES
SPARKLING PUNCH INGREDIENTS
o 2 lemons
o 3 large oranges
o 1 (6 ounce) can frozen lemonade concentrate
o 1 liter club soda
o 2 (750 milliliter) bottles sparkling apple cider
o 1 tablespoon white sugar
o 2 trays ice cubes
MAKING
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the
thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add
sugar to taste. Add ice.
WASSAIL PUNCH INGREDIENTS
o 2 quarts apple cider
o 2 cups orange juice
o 1/2 cup lemon juice
o 12 whole cloves
o 4 cinnamon sticks
o 1 pinch ground ginger
o 1 pinch ground nutmeg
MAKING
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and
lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a
slow cooker, allow to simmer all day. Serve hot.
EASY PUNCH INGREDIENTS
o 4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
o 2 (46 fluid ounce) cans pineapple juice
o 3 cups white sugar
o 4 quarts water 2 liters ginger ale
MAKING
In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir
until dissolved. Stir in the ginger ale
LUAU PUNCH INGREDIENTS
o 1 (46 fluid ounce) can pineapple juice
o 1 (6 ounce) can frozen orange juice concentrate, thawed
o 2 liters lemon-lime flavored
carbonated beverage Mountain Dew
Soda
MAKING
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice
concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the
fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.
Let the punch start to thaw 2 hours before serving. Serve slushy.
CHRISTMAS PUNCH INGREDIENTS
o 1/2 cup white sugar
o 2 cups orange juice
o 2/3 cup lemon juice
o 1 (4 ounce) jar maraschino cherries, with juice
o 1 fluid ounce triple sec liqueur
o 1 (750 milliliter) bottle light rum
o 1 orange, sliced into rounds
o 1 lemon, sliced into rounds
o 1 (8 ounce) can pineapple chunks
o 1 liter carbonated water ice
MAKING
In a punch bowl, combine sugar, orange juice, and lemon juice. Stir until sugar
dissolves. Add cherries, triple sec, light rum, orange slices, lemon slices, and pineapple
chunks. Refrigerate for 1 to 2 hours to allow flavors to blend.
Pour in carbonated water, and add ice just before serving.
NONALCO PUNCH INGREDIENTS
o 4 cups cranberry juice
o 4 cups pineapple juice
o 1 1/2 cups white sugar
o 1 teaspoon almond extract
o 1 liter ginger ale soda
MAKING
In a large punch bowl, combine cranberry juice, pineapple juice and sugar. Stir until
sugar is dissolved. Add almond extract and pour in the ginger ale.
TEA
o 1
o 1
o 4
o 4
o 4
PUNCH INGREDIENTS
cup white sugar
cup strong brewed black tea
cups orange juice
cups pineapple juice
cups prepared lemonade
MAKING
In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange
juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger
ale.
MARGARITA PUNCH INGREDIENTS
o 3 cups crushed ice
o 1 (6 ounce) can frozen lemonade concentrate
o 1 (6 ounce) can frozen limeade concentrate
o 1/4 cup confectioners' sugar
o 2 cups chilled club soda
MAKING
Pour ice, lemonade concentrate, limeade concentrate, and confectioners' sugar in a
blender; blend until slushy. Gently stir club soda into lemonade mixture to serve.
NON ALCOHOLIC MARGARITA PUNCH INGREDIENTS
o 1 (12 fluid ounce) can frozen lemonade concentrate
o 1 (12 fluid ounce) can frozen limeade concentrate
o 1 cup confectioners' sugar
o 4 egg whites
o 6 cups crushed ice
o 1 liter carbonated water
o 1 lime, sliced coarse salt
MAKING
In a 4 quart container, combine lemonade concentrate, limeade concentrate,
powdered sugar, egg whites, and crushed ice; mix well. Cover and freeze at least 30
minutes before serving.
Spoon 2 cups slush mixture into blender. Add 1 cup of carbonated water. Blend until
frothy. To serve rub rim of glass with lime slice, dip in salt, and fill glass. Garnish
with lime slices.
CRANBERRY PUNCH INGREDIENTS
o 1 1/2 liters cranberry-apple juice
o 1 liter ginger ale
o 2 limes, thinly sliced
o 6 sprigs fresh mint
o 6 cups ice
MAKING
Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice.
Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint
sprigs
BANANA PUNCH INGREDIENTS
o 6 cups water
o 4 cups white sugar
o 5 bananas
o 1 (46 fluid ounce) can pineapple juice
o 4 (6 ounce) cans frozen orange juice concentrate
o 2 (6 ounce) cans frozen lemonade concentrate
o 2 1/2 (2 liter) bottles lemon-lime flavored carbonated beverage (such as 7-Up®)
o 2 oranges, sliced for garnish
MAKING
Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar
dissolves, about 3 minutes. Cool in the refrigerator.
Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat
until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup.
Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the
mixture into smaller containers and freeze until mostly solid.
Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir
lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.
CREAMSICLE PUNCH INGREDIENTS
o 2 cups ginger ale, chilled
o 2 cups orange soda, chilled
o 1/2 cup milk
o 4 scoops orange sherbet
o 4 scoops vanilla ice cream
MAKING
Stir ginger ale, orange soda, and milk together in a pitcher.
Divide orange sherbet and vanilla ice cream equally between 4 glasses. Pour ginger ale
mixture over ice cream into each glass.
VANILLA PUNCH INGREDIENTS
o 5 cups white sugar
o 2 cups water
o 2 tablespoons clear imitation vanilla extract
o 2 tablespoons almond extract
MAKING
In a saucepan over medium heat, combine sugar and water. Cook, stirring
frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and
refrigerate.
To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemonlime soda.
Note
Syrup can be refrigerated for several months. If you store it in a bottle or jug, it will
be easier to measure.
BUNKO PUNCH INGREDIENTS
o 1 cup brewed tea
o 7 cups water
o 4 cups vodka
o 1 (6 ounce) can frozen orange juice concentrate, thawed
o 1 (6 ounce) can frozen pink lemonade concentrate, thawed
o 1 (2 liter) bottle grapefruit flavored soda, chilled
MAKING
Mix together the tea, water, vodka, orange juice concentrate, and pink lemonade
concentrate in a large freezer- proof bowl, such as glass or stainless steel, and freeze
overnight or several days ahead. With a fork, scrape the frozen mixture into a slush;
pour the grapefruit soda into the slushy mixture, and stir. Keep cold in an ice chest.
SNOW PUNCH INGREDIENTS
o 6 bananas
o 2 cups half-and-half cream
o 1 cup lemon juice
o 1 cup white sugar
o 2 liters lemon-lime flavored carbonated beverage
o 1 pint lemon sherbet
MAKING
In a blender combine bananas, half-and-half, lemon juice and sugar. Bend until
smooth.
Pour the banana mixture into a large punch bowl. Gently stir in the carbonated
beverage. Scoop out sherbet and float on top. Serve immediately.
CUCUMBER PUNCH INGREDIENTS
o 3 quarts water 3 quarts ice cubes
o 1 (.14 ounce) package sugar free instant lemonade powder
o 1 (12 fluid ounce) can white grape juice concentrate
o 1 lemon, sliced
o 1/2 medium cucumber, thinly sliced
MAKING
In a punch bowl, stir together the water, ice, lemonade powder and grape juice
concentrate. Float slices of lemon and cucumber on top.
CELEBRATION PUNCH INGREDIENTS
o 5 cups double strength brewed tea
o 3/4 cup white sugar
o 2 1/2 cups orange juice
o 1 1/2 cups grapefruit juice
o 2/3 cup lemon juice
o 1/4 cup lime juice
o 6 cups ginger ale, chilled
MAKING
Brew tea for 3 minutes. Stir in sugar; set aside to cool.
When tea is cool, stir in orange juice, grapefruit juice, lemon juice and lime juice.
Just before serving, stir in chilled ginger ale.
LUSCIOUS SLUSH PUNCH INGREDIENTS
o 2 1/2 cups white sugar
o 6 cups water
o 2 (3 ounce) packages strawberry flavored Jell-O® mix
o 1 (46 fluid ounce) can pineapple juice
o 2/3 cup lemon juice
o 1 quart orange juice
o 2 (2 liter) bottles lemon-lime flavored carbonated beverage
MAKING
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan;
boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide
mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored
carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining
portions as needed.
GREEN PUNCH INGREDIENTS
o 2 (3 ounce) packages lime flavored Jell-O® mix
o 1 quart hot water
o 1 (46 fluid ounce) can pineapple juice
o 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
o 2 cups white sugar
o 4 1/2 cups cold water
o 2 liters ginger ale
MAKING
In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
When gelatin is cool, pour into a large punch bowl, stir in pineapple juice, orange
juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before
serving.
CHAMPAGNE PUNCH INGREDIENTS
o 1 (12 fluid ounce) can frozen cranberry juice concentrate
o 1 (12 fluid ounce) can frozen pink lemonade concentrate
o 1 (6 ounce) can frozen limeade concentrate
o 1 (750 milliliter) bottle white wine, chilled
o 1 liter carbonated water, chilled
o 2 (750 milliliter) bottles champagne, chilled
o 1 lemon - sliced, for garnish
o 1/2 cup fresh mint, garnish
MAKING
In large punch bowl, combine the cranberry juice concentrate, pink lemonade
concentrate, limeade concentrate, white wine, club soda and champagne. Garnish
with lemon slices and fresh mint leaves.
STRAWBERRY CHAMPAGNE PUNCH INGREDIENTS
o 1 (750 milliliter) bottle champagne
o 1 (2 liter) bottle ginger ale, chilled
o 2 (10 ounce) packages frozen strawberries, partially thawed
MAKING
In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir
and serve.
CARDINAL PUNCH INGREDIENTS
o 2 fluid ounces cranberry juice
o 2 fluid ounces ginger ale
o 1/2 fluid ounce lemon juice
o 1 fluid ounce orange juice
o 1 teaspoon honey
MAKING
In a glass, blend the cranberry juice, ginger ale, lemon juice, orange juice, and
honey. Serve with ice.
ORANGE DREAM PUNCH INGREDIENTS
o 1/2 gallon orange sherbet
o 1 (6 ounce) can frozen orange juice concentrate
o 1 (2 liter) bottle ginger ale
MAKING
Lace sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for
10 to 15 minutes. Stir in ginger ale.
BANANA SLUSH PUNCH INGREDIENTS
o 4 ripe bananas
o 2 cups white sugar
o 3 cups water
o 1 (46 fluid ounce) can pineapple juice
o 2 (12 fluid ounce) cans frozen orange juice concentrate
o 1 (12 fluid ounce) can frozen lemonade concentrate
o 3 cups water
o 3 liters ginger ale
MAKING
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into
a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade
concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place
slush in a punch bowl and pour in 1 liter of ginger ale for each.
RED SLUSH PUNCH INGREDIENTS
o 3 (3 ounce) packages strawberry flavored Jell-O® mix
o 9 cups boiling water
o 4 cups sugar
o 9 cups water
o 2 (46 fluid ounce) cans pineapple juice
o 2 cups lemon juice
o ,4 (2 liter) bottles ginger ale
MAKING
In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water.
Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the
sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the
pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size re-sealable
freezer bags, or pretty Bundt pans to freeze.
To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle
of ginger ale over.
FLOATING ISLAND PUNCH INGREDIENTS
o 1 (12 fluid ounce) can frozen lemonade concentrate
o 1 (12 fluid ounce) can frozen orange juice concentrate
o 1 pint orange sherbet
o 1 liter ginger ale
o 1 liter carbonated water
o 1 (4 ounce) jar maraschino cherries
o 1 orange, sliced in rounds
o 4 cups ice
MAKING
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water.
Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and
cherry juice and float orange slices on top.
CARIBBEAN RUM PUNCH INGREDIENTS
o 1 cup fresh lime juice
o 2 cups simple syrup
o 3 cups amber rum
o 4 cups orange juice
o 4 dashes bitters freshly grated nutmeg
MAKING
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few
dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
TART AND BUBBLY WEDDING PUNCH INGREDIENTS
o 2 (6 ounce) cans frozen pink lemonade concentrate
o 1 (6 ounce) can frozen pineapple juice concentrate
o 1 gallon cranberry juice
o 2 liters cranberry ginger ale
o 4 cups crushed ice
MAKING
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and
cranberry juice. Add ice and slowly pour in the ginger ale.
GOLDEN WEDDING PUNCH INGREDIENTS
o 1 (12 fluid ounce) can frozen orange juice concentrate
o 1 (46 fluid ounce) can sweetened pineapple juice
o 1 3/4 cups lemon juice
o 2 cups white sugar
o 1 gallon water
MAKING
In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon
juice and sugar. Stir in water.
MINT TEA PUNCHING INGREDIENTS
o 3 cups boiling water
o 12 sprigs fresh mint
o 4 tea bags
o 1 cup white sugar
o 1 cup orange juice
o 1/4 cup lemon juice
o 5 cups cold water
o 3 orange slices for garnish (optional)
o 3 lemon slices for garnish (optional)
MAKING
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them,
and allow to steam for about 8 minutes. Remove and discard the tea bags and mint
leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange
juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with
orange or lemon slices.
KOOL ADE PUNCH INGREDIENTS
o 1 (4.6 ounce) package cherry flavored sweetened soft drink mix
o 1 (46 fluid ounce) can unsweetened pineapple juice
o 1 liter lemon-lime flavored carbonated beverage
o 1 (6 ounce) can frozen orange juice concentrate, thawed
o 1 (6 ounce) can frozen lemonade concentrate, thawed
MAKING
In a punch bowl prepare drink mix according to package instructions. Stir in
pineapple juice and lemon-lime soda. Mix in the concentrated orange juice and
lemonade. Refrigerate until ready to serve
SWEET TART PUNCH INGREDIENTS
o 2 (46 fluid ounce) cans unsweetened pineapple juice
o 2 (2 liter) bottles ginger ale
o 1 gallon lime sherbet 2 trays ice cubes
MAKING
In a large punch bowl, combine pineapple juice, ginger ale, lime sherbet, and ice
cubes. Mix well and serve immediately.
LIME SHERBET PUNCH INGREDIENTS
o 2 quarts lime sherbet
o 2 (2 liter) bottles ginger ale
o 1 (46 fluid ounce) can pineapple juice
o 1 (4 ounce) jar maraschino cherries, drained
o 1 lemon, sliced
o 1 lime, sliced
MAKING
Scoop lime sherbet into a punch bowl; pour in ginger ale and
pineapple juice. Stir well. Stir in maraschino cherries and float
lemon and lime slices in the punch.
PAWPAW AND MANGO PUNCH INGREDIENTS
o 1 cup sliced mango
o 1 cup diced, peeled papaya
o 1 cup orange juice
o 1/4 cup lime juice
o 1/4 cup white sugar, or to taste
o 1 teaspoon grated orange zest 4 cups water
MAKING
Place the mango and papaya into a blender. Cover, and puree until smooth; add the
orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over
crushed ice.
TWO MINUTES PARTY PUNCH INGREDIENTS
o 2 (2 liter) bottles ginger ale
o 2 (2 liter) bottles strawberry flavored soda
o 2 cups lemon sherbet
o 1/2 (16 ounce) package sliced frozen strawberries
MAKING
Pour the ginger ale and strawberry soda into a punch bowl. Scoop the lemon sherbet
into the punch bowl, and stir in the sliced strawberries.
TROPICAL ORANGE GUAVA PUNCH INGREDIENTS
o 1 gallon orange sherbet
o 2 cups no-pulp orange juice
o 1 (12 fluid ounce) can or bottle guava nectar 6 liters lemon-lime soda
MAKING
Scoop sherbet into a large punch bowl. Add orange juice and guava nectar. Allow
sherbet to soften for about 15 minutes, then stir to blend. Stir in lemon-lime soda
just before serving.
PINK LADY PUNCH INGREDIENTS
o 1 quart ginger ale, chilled
o 4 cups cranberry juice cocktail, chilled
o 4 cups pineapple juice, chilled
MAKING
Mix ginger ale, cranberry juice, and pineapple juice together in a punch bowl; stir in
sugar until dissolved.
JUICY FRUIT PUNCH WITH CHAMPAGNE INGREDIENTS
o 4 fluid ounces fresh orange juice
o 4 fluid ounces cranberry juice
o 2 fluid ounces apple juice
o 2 tablespoons pineapple juice
o 2 fluid ounces lemon-lime flavored carbonated beverage
o 2 fluid ounces champagne
o 1/4 cup sliced frozen strawberries
MAKING
In a bowl or pitcher, combine the orange, cranberry, apple and pineapple juices.
Pour in the lemon-lime flavored carbonated beverage, champagne, and frozen
strawberries. Wait a minute or two for the strawberries to moisten up, then pour into
glasses and serve.
PONCHE DE FRUITA INGREDIENTS
o 3 oranges, juiced
o 3 lemons, juiced
o 1/2 pound seedless green grapes, halved
o 1/2 pound plums, pitted and chopped into small bite-size pieces
o 1 fresh pineapple - peeled, cored and chopped into small bite-size pieces
o 1 cup white sugar
o 4 cups strong brewed black tea, chilled
o 4 cups crushed ice
MAKING
In a large punch bowl, combine orange juice, lemon juice, grapes, plums and
pineapple. Stir in sugar. Pour in tea and crushed ice.
7UP CHERRY POMEGRANATE PUNCH INGREDIENTS
o 1 quart pineapple sherbet
o 1 (2 liter) bottle 7UP® Cherry
o 6 ounces Rose's Cocktail Infusions® Pomegranate
o 1 cup white rum (optional) Add all ingredients to list
MAKING
Combine all in one bowl
7UP WINTER MINT SHERBET PUNCH INGREDIENTS
o 1 quart lime sherbet
o 1 (2 liter) bottle 7UP®
o 6 ounces Rose's® Mojito
o 1 cup white rum (optional)
MAKING
Add the ingredients to 1 gallon punch bowl.
Garnish the punch bowl with mint leaves and slices of lemon and lime.
7UP HOLIDAY APPLE PIE PUNCH INGREDIENTS
o 1 quart lime sherbet
o 1 (2 liter) bottle 7UP®
o 6 ounces Rose's Cocktail Infusions® Sour Apple
o 1 cup vodka (optional)
MAKING
Add the ingredients to 1 gallon punch bowl.
Garnish the punch bowl with slices of green apples, lemons and limes.
LEMONADE INGREDIENTS
o 4 lemons, juiced
o 1 quart water
o 1/2 cup white sugar
MAKING
In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is
dissolved. Chill in refrigerator.
LIMEADE INGREDIENTS
o 3 limes
o 2/3 cup white sugar
o 2 quarts cold water
MAKING
Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir
until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.
ZOBO DRINK
Ingredients
o 4 milk tins of dry Zobo leaves
o 1 glove of garlic
o 1 big piece of ginger
o 1 big very ripe pineapple
o Enough water
To garnish:
Fill free to add any sliced citrus fruits of your choice: orange, lemon, lime.
Before you make the Zobo drink
o Wash the dry Zobo leaves repeatedly in cold water. Zobo leaves are usually
very dusty so make sure you wash off all the dust. It will seem like all the
flavours/colour of the zobo are being washed off but don't worry, you will see
that the dry zobo leaves still have a lot of the colour intact when you start
boiling it.
o Wash, peel and cut the pineapple into thin slices. Some people add the peel of
the pineapple when making the zobo drink but I don't do this simple because I
always think that dirt is stuck in the peels of pineapples :)
o Peel and cut the ginger and garlic into tiny pieces.
Directions for making the Zobo drink
o Put the washed zobo leaves into a deep pot.
o Add the pineapples and pour enough water to cover the contents of the pot and
then some.
o Start cooking at medium to high heat and let it boil for 5 minutes.
o Add the ginger and the garlic, add more water and keep boiling for at least 30
minutes. This is the time it will take for the zobo leaves to be completely soft and
the pineapples tender.
o Turn off the heat and set aside to cool down completely.
o When cool, wringe out the juice from the pineapples and zobo leaves, leaving only
the zobo juice in the pot.
o Pour the juice through a sieve to take out the remaining large particles then
pour it through a chiffon cloth to remove the tiniest particles.
o Add any artificial flavours of your choice at this time and stir.
o Pour into bottles and refrigerate
SOY MILK DRINK
Ingredients
o 1 cup Soya beans
o Water - As desired
o Sugar/ Honey - As desired
o Flavor essence - Optional
Directions
o Soak the Soya bean seeds in water Overnight or for 6 hours
o Drain and rinse the seeds with clean water. Rub the seeds between your hands to
de-haul it till the skin removes (Just the same way beans is de-hauled for moi
moi). This process is very important as the skin is more of fiber and insoluble.
Sieve out the chaff and rinse with clean water several times. Pour the washed
seeds into a blender, add some water and blend till smooth.
o Place the Sieve with handle on the pot and place the pap sieve cloth within.
Gently pour the blended soya bean slurry into the pap sieve. Squeeze the Liquid
filtrate into the pot. The chaff can be reused by placing in the blender again with
water, blending and squeezing till all the milk is extracted.
o Place the pot with the filtered soya milk on fire and cook on low heat for about
15-20mins till it starts to boil. While it cooks, keep stirring because it has the
tendency to curdle if you don't. Sieve once more (Hot filtration) to remove the
insoluble soy pulp fiber (Okara) and leave to cool.
o Add your sugar and flavor essence and mix. Serve warm or Refrigerate and Serve
Cold
Note:
Soya needs to be given heat treatment before use. This is done to destroy the soya
bean trypsin inhibitors that has unfavourable effect on growth and utilization of soya
as well as sterilize the milk. If not given heat treatment before use, it could retard
growth and lead to death due to toxicity. Heat treatment could be done by boiling or
toasting to ensure the heat penetrates into the seed. It’s only after heat treatment that
you can now dry, grind or process into any edible form of administration. By giving
heat treatment, your main aim would be to destroy the inhibitor but not denature the
protein therefore you have to work at an optimal temperature between 120-150°C or
probably boil for about 15-20 mins
ICE CREAM
To make ice cream, heavy cream is used, but whipped cream can be
used to replace heavy cream
HOW TO MAKE WHIPPED CREAM
INGREDIENTS
o 1 cup heavy cream
o 1 teaspoon vanilla extract
o 1 tablespoon confectioners' sugar
MAKING
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and
sugar until peaks form. Make sure not to over-beat, cream will then become lumpy
and butter-like.
HOW TO MAKE ICE CREAM
CONES INGREDIENTS
o 2 eggs
o 1/2 cup white sugar
o 1/4 cup butter, melted and cooled
o 3 tablespoons milk
o 1/2 teaspoon vanilla extract
o 1/3 cup all-purpose flour
o 1/8 teaspoon salt
o 3 tablespoons vegetable oil, or as needed
MAKING STEP 1:
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter,
milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should
be thin; you can stir in more milk if needed.
STEP 2:
Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour
about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin
circle. When the underside is golden brown, flip over and cook until golden on the
other side. Remove from the pan and form into a cone while it's hot, squeezing the
end to seal. Place on a wire rack to cool and harden completely. Repeat with the
remaining batter.
VANILLA ICE CREAM INGREDIENTS
o 1 cup white sugar
o 1 cup milk
o 2 eggs 2 cups heavy cream
o 1 1/2 teaspoons vanilla extract
o 1 tablespoon fresh lemon juice
MAKING STEP 1:
In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring
continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to
20 minutes. Remove from heat and let cool. STEP 2:
In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla
and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into
cooled custard. Chill in refrigerator 8 hours or overnight.
STRAWBERRY ICE CREAM INGREDIENTS
o 1 quart fresh strawberries, hulled
o 1 1/2 cups heavy cream, divided
o 3/4 cup white sugar
o 3 egg yolks
o 3 tablespoons light corn syrup
MAKING STEP 1:
Place the berries into the container of a blender or food processor, and puree until
smooth. Pour into a large bowl, and set aside.
STEP 2:
Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble
at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining
1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk
mixture, whisking constantly. Return the mixture to the saucepan, and heat until the
mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not
allow the mixture to boil. Strain custard into the berry puree through a sieve, mix,
and refrigerate until chilled.
PEANUT BUTTER ICE CREAM INGREDIENTS
o 4 cups half-and-half cream
o 3 cups non-fat dry milk
o 3 cups milk
o 1 1/2 cups sugar
o 1 1/2 cups peanut butter
o 4 teaspoons vanilla extract
MAKING STEP 1:
Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook
until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until
smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool
mixture, and refrigerate.
STEP 2:
Stir the mixture, or blend in a blender before pouring into an ice cream maker.
Freeze according to the manufacturer's instructions.
COCONUT ICE CREAM INGREDIENTS
o 1 cup milk
o 1 (14 ounce) can cream of coconut
o 1 1/2 cups heavy cream
o 1 1/2 cups sweetened flaked coconut (optional)
MAKING STEP 1:
Combine the milk and cream of coconut in the container of a food processor or
blender, and mix thoroughly. Stir in cream and flaked coconut.
STEP 2:
Pour into the container of an ice cream maker, and freeze according to the
manufacturer's instructions.
Note:
Do not confuse sweetened cream of coconut-used in this recipe-with unsweetened
coconut milk or cream. The sweetness in this recipe comes from the cream of
coconut.
PEACHES ICE CREAM INGREDIENTS
o 6 eggs, beaten
o 3 1/2 cups white sugar
o 10 fresh peaches, pitted and chopped
o 4 cups heavy cream
o 2 cups half-and-half cream
o 2 teaspoons vanilla extract
o 3/4 teaspoon salt
MAKING STEP 1:
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender
or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-andhalf, vanilla and salt and mix well.
STEP 2:
Pour mixture into freezer canister of ice cream maker and freeze according to
manufacturer's instructions.
CINNAMON ICE CREAM INGREDIENTS
o 1 cup white sugar
o 1 1/2 cups half-and-half cream
o 2 eggs, beaten
o 1 cup heavy cream
o 1 teaspoon vanilla extract
o 2 teaspoons ground cinnamon
MAKING STEP 1:
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When
the mixture begins to simmer, remove from heat, and whisk half of the mixture into
the eggs. Whisk quickly so that the eggs do not scramble.
STEP 2:
Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue
cooking over medium-low heat, stirring constantly, until the mixture is thick enough
to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and
cinnamon. Set aside to cool.
STEP 3:
Pour cooled mixture into an ice cream maker, and freeze according to the
manufacturer's instructions.
VERY CHOCOLATE ICE CREAM INGREDIENTS
o 3/4 cup sugar
o 1 cup milk
o 1/4 teaspoon salt
o 2 tablespoons unsweetened cocoa powder
o 3 egg yolk, lightly beaten
o 2 ounces semisweet chocolate, chopped
o 2 cups heavy cream
o 1 teaspoon vanilla extract
MAKING
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring
constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in
about 1/2 cup of the hot liquid, and return to the saucepan. Heat until thickened, but
do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate
is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold,
stirring occasionally.
When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour
into an ice cream maker, and freeze according to manufacturer's directions.
SIX THREE ICE CREAM INGREDIENTS
o 3 cups sugar
o 3 cups cream
o 3 cups milk
o 3 bananas, mashed
o 3 oranges, juiced
o 3 lemons, juiced
MAKING
In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the
milk, mashed bananas, and fruit juices.
Pour mixture into ice cream maker. Freeze according to manufacturer's directions,
about 45 minutes.
THREE INGREDIENTS ICE CREAM INGREDIENTS
o 1/2 cup cold milk
o 1 tablespoon vanilla extract
o 1 (14 ounce) can sweetened condensed milk
o 1/8 teaspoon salt
o 1 pint heavy cream
MAKING
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set
aside.
In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold
milk mixture into whipped cream.
Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2
hours or when edges start to harden. Serve or store in an airtight container up to 10
days.
FIVE INGREDIENTS ICE CREAM INGREDIENTS
o 1/2 cup cold milk
o 1 tablespoon vanilla extract
o 1 (14 ounce) can sweetened condensed milk
o 1/8 teaspoon salt
o 1 pint heavy cream
MAKING
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set
aside.
In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold
milk mixture into whipped cream.
Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2
hours or when edges start to harden. Serve or store in an airtight container up to 10
days
FRUITED ICE CREAM INGREDIENTS
o 2 (14 ounce) cans sweetened condensed milk
o 5 cups milk
o 2 cups heavy cream
o 2 tablespoons vanilla extract
o 1/2 teaspoon salt
o 3 cups chopped strawberries
MAKING
Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice
cream maker. Freeze according to manufacturer's directions.
HONEY VANILLA ICE CREAM INGREDIENTS
o 2 cups milk
o 1 (7 inch) vanilla bean, split lengthwise
o 6 egg yolks
o 1 cup packed brown sugar
o 3 tablespoons honey
o 1/4 teaspoon salt
o 2 cups heavy cream
MAKING
In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing
bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored
and frothy. While whisking constantly, slowly combine the hot milk with the egg
mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until
mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy
thermometer, or becomes thick enough to coat the back of a metal spoon. Remove
from heat.
Remove the vanilla bean from the mixture and reserve. Strain custard into a large
bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be
used again.) Stir the heavy cream into the custard. Cover the surface of the custard
with plastic wrap and refrigerate for 4 hours.
When cold, freeze in an ice cream maker according to the manufacturer's directions.
Note:
You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean
in your pantry. Add the vanilla extract to the custard mixture with the heavy cream.
SUPER LEMON ICE CREAM INGREDIENTS
o 2 cups heavy whipping cream
o 1 cup half-and-half cream
o 1 1/8 cups white sugar
o 3 tablespoons grated lemon zest
o 5 egg yolks
o 3/4 cup fresh lemon juice
MAKING
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a
simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove
from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl.
Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at
a time. This will help to bring the eggs up to temperature without scrambling them.
Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over
low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer
to a large bowl; cover. Refrigerate overnight.
Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream
maker according to manufacturer's directions. Transfer ice cream to a lidded freezer
container, and freeze for 4 hours to ripen flavors before serving.
BANANA SPLIT ICE CREAM INGREDIENTS
o 2 cups white sugar
o 3 tablespoons all-purpose flour
o 1/2 teaspoon salt
o 1 quart milk
o 1 (12 fluid ounce) can evaporated milk
o 6 eggs, beaten
o 1 tablespoon vanilla extract
o 1 quart chocolate milk
o 2 (10 ounce) packages frozen strawberries, thawed
o 3 bananas, diced
o 1 (15 ounce) can crushed pineapple, with juice
MAKING
In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and
evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly
thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine.
Then remove milk mixture from heat and stir the eggs into the milk until fully
incorporated.
Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour
into the freezer canister of an ice cream maker, adding milk as needed to bring to fill
line. Chill in refrigerator until quite cold, then freeze according to manufacturer's
instructions
EASY EGGNOG ICE CREAM INGREDIENTS
o 2 cups eggnog
o 1 cup heavy whipping cream
o 1 cup milk
MAKING
Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture
into the freezer container of an ice cream maker. Freeze according to manufacturer's
directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
IRISH CREAM ICE CREAM INGREDIENTS
o 2 cups half-and-half
o 1/2 cup white sugar
o 1/2 cup brown sugar
o 2 cups heavy whipping cream
o 1 tablespoon vanilla extract
o 1/2 cup Irish cream liqueur
MAKING
Beat together half-and-half, white sugar, and brown sugar in a large bowl with an
electric mixer on medium speed until the sugars have dissolved.
Stir heavy cream and vanilla extract into the mixture until smooth.
Pour the mixture into an ice cream maker and freeze according to manufacturer's
instructions.
About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice
cream maker; allow the machine to finish freezing the ice cream.
Transfer ice cream into a freezer-proof container with a tight lid and place in freezer
until ice cream is hardened, at least 4 hours.
KEY LIME ICE CREAM INGREDIENTS
o 2 large eggs
o 1 1/4 cups white sugar
o 4 egg yolks
o 1 tablespoon lemon zest
o 2 1/4 cups half-and-half cream
o 3/4 cup lime juice
MAKING
Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan
over medium heat until well-blended. Continuously stir the egg mixture with a wooden
spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the
back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain
the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in
the refrigerator, stirring occasionally, until cool, about 1 hour.
Pour the chilled mixture into an ice cream maker and freeze according to
manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream
to a one- or two-quart lidded plastic container; cover surface with plastic wrap and
seal. For best results, ice cream should ripen in the freezer for at least 2 hours or
overnight
BANANA ICE CREAM INGREDIENTS
o 2 peeled and chopped bananas, frozen
o 1/2 cup skim milk
MAKING
Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds.
Add remaining 1/4 cup milk and blend on high speed until smooth, about 30
seconds more.
Note:
No need for sugar, but if you like it sweet add 1 teaspoon white sugar and blend for
another 30 seconds.
ORANGE-PINEAPPLE ICE CREAM INGREDIENTS
o 1 (14 ounce) can sweetened condensed milk
o 1 (8 ounce) can crushed pineapple
o 1 gallon orange soda
MAKING
Combine condensed milk, pineapple and orange soda in freezer canister of ice cream
maker.
WATERMELON MINT ICE CREAM INGREDIENTS
o 8 cups watermelon chunks
o 1 cup heavy cream
o 1 cup white sugar
o 2 cups lightly packed fresh mint leaves
o 4 egg yolks
o 1 cup heavy cream
MAKING
Puree the watermelon chunks in a blender or food processor until smooth; strain the
juices from any remaining solids and set aside, discarding the solids.
Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until
warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove
from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a
bowl; discard the mint leaves.
Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream
into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture
back into the saucepan and place over medium heat. Stir constantly, scraping the
bottom while cooking, until the mixture thickens and coats the spatula; pour the
mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the
watermelon juice into the cream mixture
COFFEE ICE CREAM INGREDIENTS
o 2 cups heavy whipping cream
o 2 cups half-and-half
o 1 (14 ounce) can sweetened condensed milk
o 1 tablespoon almond extract
o 1 tablespoon vanilla extract
o 2 tablespoons instant coffee granules
MAKING
Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and
vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate
until chilled, at least 1 hour.
Pour mixture into an ice cream maker and freeze according to manufacturer's
directions until softly frozen. Transfer ice cream to a lidded container; cover surface
with plastic wrap and seal. For best results, ice cream should ripen in the freezer for
at least 2 hours to overnight.
CREAMY LEMONE GRASS ICE CREAM INGREDIENTS
o 2 cups light cream
o 1 1/2 cups fat free sweetened condensed milk
o 3 stalks chopped lemon grass
o 2 egg yolks
MAKING
Heat cream, condensed milk, lemon grass in a saucepan over medium heat until
mixture steams. Remove from heat before the mixture boils and allow to steep for at
least 30 minutes, up to 1 hour and 30 minutes.
Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks
in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture
in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture
into the cream mixture. Continue to cook and stir until the mixture is able to coat the
back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass.
Refrigerate until cold.
Pour the chilled mixture into an ice cream maker and freeze according to
manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice
cream to a one- or two-quart lidded plastic container; cover surface with plastic
wrap and seal. For best results, ice cream should ripen in the freezer for at least 2
hours or overnight
BARBECUING AND GRILLING
TYPES OF BARBECUING AND GRILLING MACHINES
o Electric barbecue and grilling machine
o Gas barbecue and grilling machine
o Charcoal barbecue and grilling machine
Barbecue sauce and marinades
Barbecue sauce are usually brushed on steaks, chicken wings during the last
15 to 20 minutes of barbecuing time, to add zest and spiciness. They can also
be served as a dip with barbecued meat.
ITALIAN STYLE MARINADE
For beef and
sausages
Ingredients
o Olive oil - 1/2 cup
o Dry red wine or red vinegar - 1/4 cup
o Dry oregano - 1 teaspoon
o Dry basil - 1 teaspoon
o Clove garlic, finely chopped - 1
o Bay leaf - 1
Preparation
o In a small bowl, mix all ingredients together.
CHINESE STYLE MARINADE
For fish, boneless chicken breasts and
pork tenderloin Ingredients
o Soy sauce - 2 talespoons
o Clove garlic, finely chopped - 1
o Finely chopped ginger - 1 teaspoon
o Vegetable oil - 1/4 cup
o Sesame oil - 1 teaspoon
o Lemon juice - 1 tablespoon
PREPARATION
o In a small bowl, whisk together all the ingredients.
MULTI-PURPOSE MARINADE
Ingredients
o Vegetable oil - 3/4 cup
o Wine vinegar or lemon juice - 1/4 cup
o Clove garlic, finely chopped - 2
o Dried freshly ground pepper - 1 tablespoon
Preparation
o In a small bowl, whisk all ingredients together and refrigerate.
BEST BARBECUE SAUCE
Ingredients
o Pureed tomatoes - 2 cups
o Small onions, finely chopped - 1
o Clove garlic, finely chopped - 4
o Cider vinegar - 1/4 cup
o Dry red wine - 1/4 cup
o Worcestershire sauce - 2 tablespoon
o Brown sugar - 1/4 cup
o Chilli pepper - 2 tablespoons
o Ground cumin - 1 teaspoon
o Ground coriander - 1 teaspoon
o Dry mustard - 2 teaspoons
o Dry whole chilli - 1
PREPARATION
o In a large pot, bring all the ingredients to boil, simmer for 30 minutes, or until
thickened.
BARBECUED CHICKEN
Ingredients
o broiling chickens, halved for broiling - 2
o Vegetable oil
o Bottle tomato ketchup - 1
o Chili powder - 1/2 teaspoon or more
o Vegetable oil - 1/4 cup
o Ground cumin - 1/2 teaspoon
o Lemon juice - 1
o Unpeeled lemon slices - 3
o Worecestershire sauce - 1 tablespoon or more
o Tabasco sauce to taste
o Garlic clove, flattened - 1
o Chicken stock - 1 cup
o Salt and coarsely cracked pepper to taste
Preparation
o Rub all surfaces of the chicken with oil
o Combine the remaining ingredients and simmer briefly
o Place chicken, bony side down, on a grill over charcoal fire. Using pastry brush,
baste chicken with the sauce during broiling, turning several times. To achieve a
slight crust, place grill closer to coal towards end of cooking time.
o When chicken are thoroughly cooked, remove them to heatproof platter and
spoon any remaining sauce over them.
Note: chicken maybe kept in hot in a 200 degree F for 1 hour
CARIBBEAN GRILLED CHICKEN
Ingredient:
o Dark rum - 2 tablespoons
o Soy sauce - 1 tablespoon
o Clove garlic, finely chopped - 2
o Brown sugar - 1 teaspoon
o Vegetable oil - 1/4 cup
o cayenne peper - 1/4 teaspoon
o Salt and freshly ground pepper to taste
o Chicken legs, thighs attached
PREPARATION
o In a bowl, combine the rum, soy sauce, garlic, lime rind and juice, sugar, oil,
cayenne, salt, and pepper.
o Place the chicken legs in a large dish and pour over the marinade. Marinate
for 2 hours, turning occasionally.
o Grill the chick for 10 minutes on a medium heat, 10 minutes for each sides of
the chicken, basting occasionally with the marinade until the juice run clear.