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Recipes Drink

Mango Mambo

1 BLEND yoghurt and ice cubes until smooth. 2 ADD DEL MONTE Mango Delight and sugar. Blend for 2 seconds.
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Holiday Bubbly

1 COMBINE juices. 2 ADD Sprite just before serving.
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Paradise Punch

1 COMBINE all ingredients. 2 SERVE over ice.
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Tropical Zing

1 BOIL ginger in water for 3 minutes. Strain. 2 COMBINE ginger stock with all DEL MONTE Juice Drinks. Chill thoroughly.
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Shrimp Tempura

To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes. Meanwhile, heat 1 1/2 inches of oil in a wok. Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water unt
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Banana-Pineapple Yogurt Smoothie

Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days. Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.
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Banana Split Shake

Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled glasses. Serve immediately.
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Brandy Milk Punch

In a blender put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg. Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg. Serve the drink at once.
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Caribbean Castaway Punch

Stir first 7 ingredients in large punch bowl. Refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Add block of ice or ice cubes to bowl with punch. Ladle punch into glasses.
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Caribbean Fruit Shake

Peel banana and break into pieces. Place in blender or food processor. Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy.
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Champagne Peach Punch

Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
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Champagne Punch

Combine cognac, sugar and wine. Place in refrigerator overnight. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight. To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the ch
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Cherry Bomb

Pour Tequila into a large glass followed by the 7 Up or Sprite. Top off with Crown Royal and then squeeze two cherries into the glass before dropping them in.
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Coconut Pineapple Punch

Combine coconut cream, vodka, pineapple juice, icing sugar in a large bowl, mix well. Refrigerate before serving.
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TAG: pineapple, coconut, ,

Avocado Aperitif

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.
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Fruit Juice and Vodka Punch

Combine first 6 ingredients in large bowl. Stir until blended. Cover and refrigerate until well chilled, at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Mix in ginger ale and serve.
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Frozen Yogurt Melon Shake

In a blender pur�e the melon with the lemon juice and a pinch of salt. Add the frozen yogurt and blend the shake until it is smooth.
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Havana Banana

Combine rum and banana liqueur. Add pineapple-coconut drink and stir to blend. Pour over ice cubes in large or small brandy snifter. Garnish with maraschino cherry and orange slice.
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Hot Chocolate and Cream

Place the milk in a large pan with the cinnamon and heat gently. Break the chocolate into the pan and gently bring to a boil, stirring occasionally, until melted. Scoop out the cardamom pods and discard. Pour the hot chocolate into four mugs and top each with a spoonful of extra thick cream
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Hot Pineapple Punch

In large saucepan, combine pineapple juice, sugar, lime juice, and nutmeg; bring to boiling, stirring till sugar dissolves. Reduce heat; stir in wine. Heat through but do not boil. Pour into heat-proof glasses or mugs. Garnish each serving with cinnamon stick stirer and pineapple wedge.
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Cappuccino Nog

Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg
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Cappuccino Shake

In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave
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Champagne Cocktail Recipe

Mix all ingredients and serve while it is still ice cold. Enjoy!
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Kiwi-Peach Refresher

Place ice in blender add milk, yogurt, kiwi, and peaches, in that order. Cover and blend on high for 15 secs. Switch off. Now pulse switch at the highest level your blender has, if it has an ice crush setting use that one, for another 15 secs or til the drink is the consistancy you want it to be
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Margaritas

Rub the rims of 2 chilled stemmed cocktail glasses with the cut sides of the lime quarters. Sprinkle the salt onto a small plate and coat the rim of the glasses with the salt. In a cocktail shaker, combine the cracked ice with the Tequila, Triple Sec, and lime juice. Shake briskly and
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Mango Milk Shake

Put half of the mango pulp, 3 cups of milk, 1 1/2Tbsp of sugar, and 6 ice cubes into the blender. Blend until smooth. Serve. Repeat step 1, quickly, as people will already be asking for more.
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Mangoade

Combine all ingredients except orange rind in a blender and blend on high speed for about 30 seconds. Strain and pour into a pitcher. Sprinkle with orange rind and serve in 8-ounce tumblers or goblets with 2 or 3 ice cubes in each.
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Mango-Orange Drink

Heat the water with the sugar and the orange peel over low heat until the sugar is dissolved. Cool down to room temperature. Add the mango flesh and the orange and lemon juices and mix well. Serve cold.
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Creamy Eggnog

Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and 1 or 2 drops food color into custard. Pour custard mixture into small pun
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Exotic Fruit Drink

Put the orange juice, cranberry juice and lemon juice in 3 separate cups. Without mixing the juices, pour them into ice cube trays and freeze. When frozen, place one of each juice cube into a tall glass and fill the glass with carbonated water.
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Fresh Cherryade

Place to cherries, sugar and tarragon in a small pan with 1 1/2 cups of water. Gently bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft. Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree
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Papaya-Banana Smoothie

Combine papaya, banana, guava, pineapple and lemon juices, and sugar in blender. Blend 2 minutes until thoroughly mixed. Pour in tall glass over crushed ice.
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Papaya Shake

Combine papaya and sugar in blender. Add milk. Whirl for 15 seconds. Add ice cubes. Whirl 20 seconds longer. Sprinkle with nutmeg.
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Papita Lassi

Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold. If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead
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Peaches and Cream Liqueur

Combine all in a blender until smooth. Pour into bottles and refrigerate overnight. Shake well. Store up to 1 month.
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Peach and Mango Daiquiri

Combine mango-peach juice concentrate, rum, orange juice, and sugar in blender. Add half of frozen peaches and puree. Add remaining peaches a few at a time, blending until mixture is smooth and thick, stopping to stir as needed. Pour into chilled daiquiri glasses or wineglasses. Garnish with min
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Hot Rum Punch

Heat the cider, sugar, and spices in a nonreactive pan over low heat for 5 minutes. Strain through a sieve. Add the lemon juice and rum. Place a lemon slice in each serving cup before pouring in the hot punch.
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Iced Caffe Latte Cups

Stir the sugar into the coffee until dissolved. Mix in the evaporated milk and cream. Pour into six coffee cups and scatter four or five coffee beans on top of each. Freeze for several hours until frozen solid. About an hour before serving, transfer to the refrigerator, then serve with
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Kiwifruit Frappe

Combine all ingredients in a food processor or blender and process until smooth. Pour into juice glasses and serve chilled for breakfast or a snack.
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Peanut Butter Punch

Combine all ingredients except the nutmeg in the container of a blender. Blend for about 10 seconds. Garnish with grated nutmeg.
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