1. Cookie

    Swiss Cheese Oven Omelet

    20 eggs 1 cup sour cream 1/3 cup sherry 1 tsp. salt 5 cups shredded Swiss cheese 1 cup sliced ripe olives 1/2 cup chopped pimiento Heat oven to 350F. Beat eggs on high speed until fluffy, about 7 minutes. Fold in sour cream, sherry and salt on low speed. Fold in cheese, olives and pimiento...
  2. Cookie

    Orange Eggnog

    1 cup milk 1/4 cup frozen orange juice concentrate (thawed) 1 egg 1 tbsp. sugar Blend all ingredients on high speed 5 to 10 seconds. Serve immediately. 1 serving
  3. Cookie

    Apples Alfresco

    For each serving, core 1 tart red apple to within 1/2" of bottom. Score skin 1/8" deep in petal design. Place apple on 8" square of double thickness heavy-duty aluminum foil. Fill cavity with 1 tbsp brown sugar, 2 tsp. red cinnamon candies, 2 tsp. lemon juice and 2 pineapple chunks. Wrap...
  4. E

    Zima shake

    64 oz. Ice Cream 36 oz. Zima Blend in blender on high speed, or in shaker, till smooth.
  5. E

    Sweetie baby

    2.0 oz. Amaretto 5.0 oz. Ice Cream Put all ingredients in a blender and blend at medium speed until smooth. Pour into a goblet. Garnish with crushed almonds.
  6. E

    Sex on the rug

    3.0 oz. Bourbon 3.0 oz. Kahlua 3.0 Cup Ice 2.0 oz. Milk Put all ingredients into blender, and mix on slow speed until smooth. Add straw and Slurp
  7. E

    Pink pitch

    2 cl Vodka 4 cl Licor 43 6 cl Milk 1/2 cl Grenadine Mix on low speed. Serve in chilled glass. Garnish with a cherry.
  8. E

    Peppermint stinger

    1.5 oz. Brandy 1.0 oz. Peppermint Schnapps In a blender add above ingredients to 4 oz. cracked ice. Blend at low speed until smooth and pour into glass.
  9. E

    Il Magnifico

    1 oz. Tuaca 1 oz. Curacao 1 oz. Cream Add ingredients and 3 oz. cracked ice to blender. Blend at low speed for few seconds, until smooth. Pour into a chilled cocktail glass.
  10. E


    1.5 oz. Gin 3/4 oz. White Creme de Cacao 3/4 oz. Sambuca 2-3 tsp. Cream Add ingredients and 3 oz. crushed ice to blender. Blend on medium speed for about 15 seconds, until smooth. Pour into glass.
  11. E

    Souffle with Apricots

    140 g sugar 500 ml water - 200 g abricot puree-ripe - 120 g whites =Cook 1. to 120C, add abricot, cook 2 mns more. Italienne meringue with whites, high speed 1 mn. Fill moules, b & s, 9x4.5cm. 160C ~25mns. Unmold.