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Added by Denise on 19 Nov 2013 01:49
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My Recipe Box

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1 banana, chopped
1 oranges, juice of or 100 ml orange juice
1 teaspoon honey
300 ml lactose-free milk (1/2 pint) or 300 ml soymilk (1/2 pint) or 300 ml full-fat milk (1/2 pint)
8 ice cubes

1 Place the banana, orange juice, honey and milk in a food processor and process until smooth.
2 Pour over ice into 2 tall glasses and sprinkle with cinnamon


2 ounces premium vanilla vodka
1 ounce banana liqueur
1 ounce Baileys Irish Cream


1 Add vodka to a shaker half filled with crushed ice and shake a few times.
2 Add remaining alcohol and swirl.
3 Strain into cold/frozen martini glasses.
1 1/2 fluid ounces premium vodka
1 dash sugar syrup
1 fresh kiwi fruit

1 Muddle a peeled kiwi fruit with the sugar syrup in the bottom of the shaker.
2 Add vodka and ice then shake and strain into a frozen martini glass.
3 Garnish with a slice of kiwi.
1 1/2 cups ice
1 -2 kiwi (or more if you love kiwi)
1 tablespoon sugar
1 -2 banana (used for taste and thickening)

1 Throw this all in a blender and pulse and/or just puree the heck out of it until you have the consistency you like.

2 Hope you enjoy!
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Mixed Drinks

Tequila Vodka Whisky
1 wedge lime
coarse salt
1 (1.5 fluid ounce) jigger tequila
5 fluid ounces lemonade

Wet the rim of an old fashioned glass with lime juice, then dip in salt. Fill glass with ice. Pour in tequila and lemonade. Squeeze and drop in the lime wedge. Stir.
1 Jalapeño pepper slice
2 oz Patrón Silver Tequila
1.5 oz Watermelon-Basil Purée*
.75 oz Fresh lime juice
.75 oz Agave syrup (one part agave nectar, one part water)

In a shaker, muddle the jalapeño slice. Add the remaining ingredients and fill with ice. Shake for 10 seconds and double strain into a rocks glass filled with fresh ice.
8 ounces gin or vodka
1/2 teaspoon dry vermouth
2 tablespoons chilled dill pickle juice
2 pickled okra spears

Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears.
3/4 ounce simple syrup
8 fresh mint leaves, plus 1 sprig, for garnish
3 lemon wedges
2 ounces bourbon

Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.

Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.
1 lemon, thinly sliced, plus more for garnish
1/2 cup Demerara sugar
1 quart water
2 1/2 cups Scotch whiskey
Freshly grated nutmeg

Combine the lemon, sugar, and water in a small, 2 to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce the heat to low and serve warm with lemon slices and freshly grated nutmeg.
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1 pound asparagus, woody stem ends removed
1/2 pound pink salad shrimp, cooked, shelled
1/4 cup extra-virgin olive oil
1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
1 Tbsp lemon juice (more to taste)
1 Tbsp minced fresh parsley
Salt and black pepper to taste
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Asparagus Salad with Shrimp Recipe (cont.)

1 Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.

2 Slice the asparagus spears thinly on the diagonal until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.) Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste.
Olive oil or bacon fat
1/3 cup chopped onions (green, red, or yellow onions) optional
1/4 lb of Mexican chorizo sausage, removed from sausage casing
3 Tbsp raisins - soaked in hot water for 15 minutes and drained
5 to 6 eggs
3 -4 ripe kiwi fruits, peeled, carefully chopped 1/4 cup pomegranate seeds (arils) 1/2 Avocado, peeled and chopped 1 tablespoon green onion, thinly sliced 1 tablespoon chopped jalapeno pepper(fresh or canned) 1 tablespoon chopped fresh cilantro 1 teaspoon olive oil salt and pepper

1 Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.
2 Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.
1/2 cup mayonnaise 1/2 cup sour cream 1 cup cooked crab meat 2 Tbsp minced shallots (or green onions or red onions) 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill 1 teaspoon grated lemon peel
1 teaspoon lemon juice 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine 1/2 teaspoon of Worcestershire sauce Salt and pepper

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.
Toasted whole grain bread
Sliced avocado (see How to Cut and Peel an Avocado)
Lettuce (Boston Bibb or butter lettuce work well)
Sliced fresh tomato
Kosher salt

1 For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado.

2 Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too.

3 Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat. Enjoy!
16-ounces frozen petite peas (do not thaw)
6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
1/2 cup chopped green onions
8 ounces chopped water chestnuts
2/3 cup mayonnaise
2 tsp yellow curry powder
Salt and freshly ground pepper to taste

1 Combine the frozen peas, green onions, almonds, and water chestnuts. Mix together the mayonnaise and curry powder in a separate bowl.

2 Gently fold the mayonnaise mixture into peas. Add salt and freshly ground black pepper to taste.
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Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

1 Preheat the oven to 375°F. Grease an 8-inch pan.
2 Sift together the 2 cups of flour, the baking powder and the salt. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour and fold in. Pour batter into the prepared pan.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness.
5 When the cake has cooled, Serve with whipped cream.
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 (15 ounce) can pineapple chunks with juice
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved

In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

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Posted: 4 years ago at Jul 8 15:34
I hope that you don´t mind that I add your list to:

Posted: 3 years, 3 months ago at Mar 31 11:08
Nice! I will be making some of these, thanks for sharing.


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