Gulasz po węgiersku - Przepis. Easy Pitcher Cocktail Recipe: Strawberry Basil Margaritas. Previous image Next image I love throwing parties.
I hate how much work it is to throw a party. So over the years I've picked up a few shortcuts to make the job a little easier. My favorite of which is: pitcher drinks. I've made lots of pitcher drink recipes over the years, but one of the simplest, and one of the best loved, is my strawberry basil margaritas. Strawberry Basil Margaritas Makes 1 pitcher, or about 8 servings 1 can (12 ounces) frozen limeade concentrate 10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.) 8 basil leaves 2 to 2 1/2 cups tequila (gold or silver) Empty the limeade concentrate into a pitcher. Hull the strawberries, slice lengthwise, and add to the pitcher. When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. (Images: Nancy Mitchell)
Budget Bytes. Back to Basics ~ tips and techniques to create a great loaf in 5 minutes a day. Note that there is an updated version of this post, click here to view.
Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect their loaves. First I’d like to say welcome to the site and thank you for trying the bread. As I bake through the basic Master recipe from ABin5 I will try to answer some of the most frequently asked questions and also introduce you to a few new pieces of equipment I’ve recently started to use that make the whole experience just a little easier. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves.
Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. *If you use cake yeast you will need 1.3 ounces. Perfect Iced Coffee. Iced coffee is my life.
When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes.
I start with a big ol’ container. Rip open a pound of ground coffee. Pour in the coffee. Mini Ham & Cheese Quinoa Cups. Mini Ham and Cheese Quinoa Cups are poppable, gluten-free, and packed with protein.
The perfect breakfast or snack! I had this whole spiel ready about how real men do, in fact, eat quiche, as demonstrated by Ben who housed nearly a dozen Mini Ham and Cheese Quinoa Cups that resemble wee baby quiche for dinner, but then I remembered that quiche have crust and Mini Ham and Cheese Quinoa Cups do not, so in reality they’re more like mini frittatas and well, all was tragically lost. Ok, let me explain. First of all, Mini Ham and Cheese Quinoa Cups might be my new favorite thing on the planet. I may or may not have squealed with delight when they came out of the oven. They’re basically mini frittatas containing eggs, egg whites, cooked quinoa, shredded zucchini, cheddar cheese, and diced ham, but I can’t name ’em Mini Ham and Cheese Frittatas because Ben won’t knowingly eat frittatas.