Cindyandmojo's profile page
Recipes
Eggnog
By cindyandmojo
How to make the Eggnog Cocktail In a large bowl, beat together the egg yolks and half a cup of sugar until they tu...
- 6 Eggs, separated
- .75 cup Sugar, divided
- 1 qt (32 oz) Whole milk
- 1 pt (16 oz) Heavy cream
- 8 oz Bourbon
- 4 oz Spiced rum
SZECHUAN BEEF STIR-FRY
By cindyandmojo
INSTRUCTIONS FOR SZECHUAN BEEF STIR-FRY Combine vegetables and water in large nonstick skillet; cover and cook ove...
- 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1 package (10 ounces) fresh vegetable stir-fry blend
- 3 tablespoons water
- 1 clove garlic, minced
- 1/2 cup prepared sesame-ginger stir-fry sauce
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked rice or brown rice, prepared without butter or salt
- 1/4 cup dry-roasted peanuts
Rum-Soaked Raisin Biscotti
By cindyandmojo
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs
- 3 cup(s) all-purpose flour (spooned and leveled)
- 1 cup(s) sugar
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) fine salt
- 1 tablespoon(s) pure vanilla extract
- 1 cup(s) raisins
- 1/3 cup(s) dark rum
- 3 large eggs, lightly beaten
- 2 teaspoon(s) finely grated orange zest
Rosemary Garlic Butter Steaks
By cindyandmojo
Directions Mince garlic and rosemary
- 4 rump steaks (1 to 1.5 inches thick) room temp.
- 2 or 3 garlic cloves
- 2 tbs fresh rosemary leaves
- 3 tbs butter
- 1 tbs olive oil
- salt and pepper
- a splash of white or red wine
Gløgg, Glüwein, Mulled Wine
By cindyandmojo
Prepare the garnish: Combine the raisins and Cointreau in a small bowl
- for the garnish:
- 1 cup raisins
- 1/3 cup Cointreau or rum
- 1/2 cup whole almonds
- for the glogg:
- 1 1/2 cups Port wine
- 1 cup freshly squeezed orange juice
- 1/2 cup Cointreau or Gran Marinier
- 1/3 cup brown sugar
- zest of 2 oranges, cut in strips
- 10 cloves
- 2 cinnamon sticks
- 2 bottles dry red wine
- Fresh orange slices
Honey BBQ Steak Salad
By cindyandmojo
Directions 1. In a large bowl, add the lettuce, tomatoes, onion, pine nuts and dressing
- 1/2 cup Hidden Valley® Ranch Honey BBQ Dressing
- 6 cups shredded romaine leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 3 tbsp. pine nuts, lightly toasted
- 16 oz. grilled steak, thinly sliced
- 1/2 cup crumbled feta cheese
Irish Coffee
By cindyandmojo
Fill glass with hot water to heat it up Whisk the heavy crea until it is quite thick, but still has a little flow-b...
- Tullamore Dew Irish Whiskey
- Hot coffee
- Sugar cubes
- Whipping cream
French Onion Beer Burgers
By cindyandmojo
Instructions Place butter in skillet over medium heat until melted
- Horseradish Dijon Mayo:
- 3 tablespoons butter
- 1 pound onions, peeled & thinly sliced
- 1/2 cup beef broth
- 1/4 cup beer
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup mayonnaise
- 3 teaspoons dijon mustard
- 1 1/2 teaspoons prepared horseradish
- Burgers:
- 1 1/3 pounds ground beef
- 2 tablespoons beer
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hamburger rolls, each split in half
- 4 slices Swiss or Gouda cheese
A Day At The Beach
By cindyandmojo
Directions Put the Rum, Amaretto, and Orange Juice, into an ice filled cocktail shaker
- 2 oz Malibu Coconut Rum
- 1 oz Amaretto
- 4 oz Orange Juice
- .5 oz Grenadine
- Pineapple Wedge and/or Cherry to garnish
Spicy Roasted Brussels Sprouts
By cindyandmojo
Directions Preheat the over to 400F
- 1 1/2 lbs brussels sprouts
- 1/2 cup extra-virgin olive oil
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 2 tbls sriracha, or more to taste
- Kosher salt and freshly ground pepper