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Ninetini Recipe

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1 rating

January 18, 2011


Ray Foley

A sweet and sour rum-based cocktail featuring Angostura bitters.



Related Recipes


  • 1 ounce Angostura Reserva Rum
  • ½ ounce orange curaçao
  • 2 ounces sweet and sour mix
  • ½ teaspoon sugar
  • 4 dashes Angostura bitters


Combine all of the ingredients together in a shaker with ice. Shake well and strain into a martini glass.



Safe Essential Oil Recipes was started and is admined by Plant Therapy's Certified Aromatherapists . We started this group because many customers were wanting a safe place to go and share their favorite recipes … Ещё with each other. THAT is the point of this group. We want YOU to share your favorite recipes with us. If for some reason an admin believes a recipe is unsafe, we will gently guide you with our knowledge on why we recommend a certain change in the recipe to make it safer.

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This group is unique! We know of no other group that is as safety oriented and has such a large following of like-minded eo users. You all are amazing and we are blessed to be a part of your community! Thank you for your passion! Thank you for your love of oils! Thank you for being a member of our group and helping us grow in the cause of learning how to safely and most effectively use essential oils.

Becoming a well-rounded culinary professional is about more than great technique.

JWU's multidisciplinary approach to culinary education balances creative artistry with practical know-how, scientific understanding and integrated managerial and leadership skills.

The 1,525 recipes and baking formulas in JWU's Recipe Library take their cue from classical to modernist cuisines, and are developed by our students, faculty, and distinguished visiting chefs.

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JWU's Recipe Library will only grow and refine as our approach to culinary education continues to evolve.


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. While Johnson & Wales University strives to protect students with food allergies, the University does not guarantee that any individual food or piece of equipment is free of any specific allergen.

Original Chex™ Party Mix

Our classic homemade Chex Mix recipe is time-tested and only takes 15 minutes to make. Win your next gathering with the smash hit party snack: Original Chex Party Mix.

  • 3 cups Corn Chex&trade cereal
  • 3 cups Rice Chex&trade cereal
  • 3 cups Wheat Chex&trade cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
  • 6 tablespoons butter or margarine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture stir until evenly coated.
  2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
  • Substitution: The original recipe includes Corn Chex&trade, Rice Chex&trade and Wheat Chex&trade. You can mix and match to suit your taste&mdashjust use a total of 9 cups of cereal.
  • Healthy: To reduce the fat to 2 grams and the calories to 80 per serving, use 3 tablespoons margarine instead of the 6 tablespoons butter, omit mixed nuts and use fat-free bagel chips.
  • Presentation/Garnish: Make enough of this favorite mix to package up as gifts for special friends&mdashit&rsquos so good and always a welcome surprise!
  • Pre-heat oven to 250°. Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Serving Size: Calories 140 (Calories from Fat 60) Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g) Cholesterol 10mg Sodium 280mg Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 2g) Protein 3g

% Daily Value*: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 30%

Exchanges: 0 Other Carbohydrate 0 Vegetable 0 High-Fat Meat 1 Carbohydrate Choice

MyPyramid Servings: 1 tsp Fats & Oils 0 oz-eq Grains 0 oz-eq Meat & Beans

Guide to Kohlrabi

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Have you ever eaten kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter.

The word kohlrabi is German for "cabbage turnip" (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. It's a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below.

Kohlrabi is a rather versatile vegetable when it comes to how to prepare. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip.

You can also steam, boil, bake, grill, or roast them. Just peel away the outside thick skin first. Add them to soups or stews. Grate them and toss with grated carrots or apples.

Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine.

The leaves are also perfectly edible, and can be cooked up like kale.

If you come by some kohlrabi and are wondering what to make with them, we have a kohlrabi ham bake here on Simply Recipes and the following are several enticing ideas from other food blogs:

Recipe Archive Index

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.

These pages have moved from VUW to Carnegie Mellon University, and may move again to a final permanent location in a couple of months. If that happens, redirection will be used to make the move as transparent as possible.

When I asked for space elsewhere, I was overwhelmed by the generous response from people, many of whom I have never even `met'. Here is the honour roll of wonderful people who offered help in the hour of need. Many thanks and positive feelings: [email protected] (Kristina), [email protected] (Stephanie da Silva), [email protected] (Roy T. Fielding), [email protected] (Keith Warren Rickert), [email protected] (Roxy Baer). amyl

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.

Storage provided by Michael Witbrock
NOTE: Michael Witbrock is not responsible for the pages and regrets not having time to maintain them. Please contact Amy Gale instead.

Publishing recipes in newspapers and magazines

Please note all the recipes in this section are copyrighted by their authors. There are very few recipes that The Vegan Society owns itself, but we have been lucky to receive permissions of some authors to share their recipes.

If you're a journalist and would like to use some of the recipes below in your publication, please email media[at]vegansociety[dot]com with links to the recipe(s) you'd like to use, and we'll check that we have permission to share them. If not, we will be able to offer an alternative and provide you with high resolution images.

Potato-Fennel Gratin (half-recipe)

Preheat the oven to 350 degrees. Butter a 9x9x2-inch baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the sautéed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 1 tablespoon of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 hour, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve hot.

Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved

Banana And Chocolate 'molehill Cake'

I am a huge fan of bananas and I love how well they go with chocolate. This cake has the right combination of flavors and I’m sure that all you chocolate lovers will give it your stamp of approval.

Cajun Spiced Salmon Recipe

This spicy Cajun salmon is wonderful when paired with a zippy red wine, such as a California Zinfandel.

Champagne-melon Soup With Lime Sorbet And Minted Raspberries Recipe

This delicious recipe Melon Soup with Lime Sorbet and Minted Raspberries spotlights Champagne! Perfect for Summer company.

Coq Au Vin Recipe

This classic Coq au Vin recipe features chicken marinated in a bold red wine.

Veal Marsala Recipe

This delicious recipe for Veal Marsala spotlights—you guessed it—Italian Marsala wine. You may also substitute chicken for the veal.

Strawberry-zinfandel Sorbet With Fresh Strawberries, Vanilla Ice Cream, And Black Pepper Recipe

This delicious dessert recipes features a fruity strawberry zinfandel with ice cream and black pepper. Sure to be a hit at your next summer gathering!

Orange-chocolate Angel Food Cake Recipe

This lower-fat angel food cake recipe is a perfect dessert to finish a summer meal.

Bittersweet Chocolate Tart With Chocolate Crust Recipe

Try this decadent dessert recipe for a bittersweet chocolate tart. Serve with whipped cream and fresh strawberries.

Triple Layer Chocolate Cake With Rich Chocolate Frosting Recipe

Frost this triple layer, old fashioned chocolate cake with a rich, easy chocolate frosting.

Classic Apple Pie Recipe

This delicious dessert recipe unravels the mystery of making the classic apple pie with a perfect crust.

Fresh Tangerine Granita Recipe

This easy recipe for fresh tangerine granita is the perfect dessert for a hot summer day. Enjoy as a non-dairy treat or pair up with ice cream.

Hawaiian Chocolate Brownies Recipe

These Hawaiian chocolate brownies are a decadent dessert full of coconut and macadamias.

Oatmeal Chocolate Chip Cookies Recipe

These easy-to-make oatmeal chocolate chip cookies add a bit of chewiness to the classic cookie. Take two of these and some vanilla bean ice cream--the perfect ice cream sandwich.

Orange Vanilla Custard Recipe

Pair this delicious dessert recipe for orange-vanilla custard with a light cookie and a sparkling wine.

Vanilla Bean Ice Cream Recipe

This recipe instructs you on how to make homemade vanilla bean ice cream. Pair with a classic apple pie, berries, or your favorite chocolate sauce.

How to Make a Moscow Mule

The Moscow Mule practically crackles from its chill. In the dead of winter, it'll cut into the haze of your groggy, tired mind like the edge of a Siberian glacier. In the last humid dregs of summer, the frosty, copper mug will bite at your fingertips. It is a worthy use of vodka. And for all the pomp and circumstance surrounding it&mdashthe copper mug, the stirring rod&mdashit's about as simple as a cocktail can be: spirit, mixer, and citrus. Vodka for the bitter bite, ginger beer for a sweet snap, and lime to round out the ensemble. Note that ginger ale is not equal to ginger beer, but what the hell, use in case of emergency. Then, drink your Moscow Mule while debating the extent of geopolitical meddling by our Russian comrades, or while ruminating on anything but politics. Na zdarovje.

A Little Background

Wouldn't you know it, the Moscow Mule is not of Russian descent. It's an American cocktail, cooked up in Los Angeles a few years before the Cold War froze up. In fact, it happened to be invented the same year that the Soviet Union and the U.S. became allies, 1941, by two men&mdashone, the bar manager of the Cock 'n' Bull bar in L.A. the other a Smirnoff exec who wanted to sell vodka to Americans. Or perhaps it was the Cock 'n' Bull's bartender, who claimed he made up the recipe to help offload cases of ginger beer that were stacking up his basement. The Moscow Mule's iconic copper mug came from the Cock 'n' Bull's idea factory as well.

It was a hell of a marketing campaign. The Moscow Mule got very popular among the Hollywood elite, and according to drinks historian David Wondrich, helped America get better acquainted with vodka. Unlike the Russian-American affair, America's relationship with vodka has held strong. It should also be noted that in addition to vodka, ginger beer contributes its own global backstory to the Moscow Mule. The British are credited with first brewing it hundreds of years ago, but the ginger they used was in large part harvested from the Caribbean islands they colonized, where it was cultivated by enslaved people. That about wraps up this lesson on world history. Enjoy your drink.

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If You Like This, Try These

Speaking of Caribbean history, the Dark and Stormy is another ginger beer cocktail, but with Caribbean rum instead of vodka. We'll also suggest a Kentucky Mule follow the recipe above, but replace the vodka with bourbon and try a sprig of mint as the garnish. Finally, you can make a highball with ginger ale (not beer) and the whiskey of your choice.

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