Okay, this is the most recent Recipe Thread - Page 5

BigV · 07-07-2006, 04:54 PM

sounds too simple. not edible. equal parts cocoa powder and flour? Gah. Where's the sugar? I like my brownies sweet-er than that. And what would that yield? About a cup and a half of brownie mix? What do you make it in, a single serving rammekin?

footfootfoot · 07-09-2006, 01:49 PM

Possibly hot cocoa mix?

Not a rammekin, an easybake oven! Your sister can hook you up

Shawnee123 · 07-10-2006, 02:11 PM

When do you add the ganja?

07-10-2006, 03:12 PM

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
Stir together first 5 ingredients in a medium bowl. Set aside.

Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin.

Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.

Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.

Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels.

Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.

Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside.

Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Kids Love It! Winner: Stacy Lamons, Houston, TX

INGREDIENTS
1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix
1 teaspoon MORTON Iodized Salt
1 pound JIMMY DEAN Hot Pork Sausage
1 (15-ounce) can BUSH’S Black Beans, rinsed and drained
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
2 cups (8 ounces) shredded Monterey Jack cheese
1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce
Garnish: fresh cilantro sprigs

INSTRUCTIONS
Cook rice according to package directions, using 1 teaspoon salt. Cool completely.

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.

Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.

Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Yield: Makes 28 egg rolls
Prep: 40 min., Fry: 3 min. per batch

Creamy Cilantro Dipping Sauce

INGREDIENTS
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1 cup sour cream
3 garlic cloves, minced
2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
Garnish: finely chopped fresh cilantro

INSTRUCTIONS
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

Yield: Makes 3 cups
Prep: 10 min.

footfootfoot · 07-11-2006, 09:28 PM

Balsamic vinegar:
this is what I'm talkin about

It's a party in your mouth, and everyone's ... invited!

skysidhe · 07-27-2006, 02:30 AM

Help. I need a good zucchini recipie. One that's tried and true!
I have a huge zucchini from my sisters garden that is just dying to be made into bread.

Dagney · 07-27-2006, 09:46 AM

I make 'faux crab cakes' out of my zucchinis....

Let me know if you want the recipe - I'll dig it out

Dags

skysidhe · 07-27-2006, 01:08 PM

eww, no dosn't sound good but thank for the offer?

crab is scary enough fresh let alone eating a faux tasting crab cake made out of zucchini. yuk..... seems too strange. You could post it and let me see the ingredients to satisfy my curiosity.?? .....I am a lot bit sceptical here.

Dagney · 07-27-2006, 02:28 PM

hehehe

it's really not as bad as you're imagining, but you need to like the taste of old bay.

1 shredded zucchini - smallish
1 egg
salt, pepper, old bay to taste
bread crumbs

Mash it all together - like you're making salmon or crab cakes.

Brush with melted butter, broil for 4 minutes.

skysidhe · 07-27-2006, 06:36 PM

thanks , it has promise. I am not sure I'd like the mushy bread crumbs. I googled and came up with something using cheese.

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

I think I am getting close but I am thinking something with cheddar cheese instead of mozzarella or a bread would be best.

skysidhe · 07-27-2006, 06:40 PM

I've actually tried chocolate zucchini cake and it's divine.

When I first encountered Clotilde Dusoulier's fabulous Chocolate and Zucchini website, I thought to myself, "How wonderful, the ingredients of my favorite cake!" My grandmother taught me how to bake when I was very young, and later when I was in high school she sent us a recipe pulled from Sunset Magazine for Chocolate and Zucchini Cake. Being adventurous, and knowing how good zucchini bread tastes, I tried it and it quickly became my favorite - the standard against which all future chocolate cakes were measured. The main distinction of this particular cake is its moistness. The zucchini absorbes the cocoa delivering the full flavor of chocoate, but without the heaviness of some other chocolate cakes. Today mom pulled the recipe out of some forgotten folder, still intact from the September 1974 issue of Sunset. I haven't made the cake in over twenty years, but it is still as delicious as I remember it. Here's to you Clotilde! Happy belated Birthday and thank you for the inspiration of Chocolate and Zucchini.
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350°F.
1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
http://www.elise.com/recipes/archive...chini_cake.php

footfootfoot · 07-29-2006, 10:34 PM

That's about 2/7ths zucchini by volume. You could probably sneak that much wet sawdust in and noone would be the wiser if you used maple or sweet birch.

daniwong · 07-30-2006, 11:34 AM

Maybe not a recipie per se - but I had this drink the other day at a Greek restaurant and it was soooo nice and refreshing on a 110 degree day.

Regular lemonade - if you are lazy like I am - I used minute maid.
2-3 basil leaves - chopped into small strips
1-2 slices lemon
1-2 slices lime

Mix the basil, lemon & lime in the bottom of a chilled pint glass - mulch it like you would a lime & mint for a mojito. Then put in ice and pour lemonade over the mixture & ice. Basil lemonade - add some vodka and its even better. Regardless - extremely refreshing on a hot day.

skysidhe · 07-30-2006, 01:14 PM

Quote:

Originally Posted by footfootfoot

That's about 2/7ths zucchini by volume. You could probably sneak that much wet sawdust in and noone would be the wiser if you used maple or sweet birch.

haha funny! ok so do YOU have a good zucchini recipie??
( That would be zucchini bread if you please )

footfootfoot · 07-30-2006, 01:39 PM

Quote:

Originally Posted by skysidhe

haha funny! ok so do YOU have a good zucchini recipie??
( That would be zucchini bread if you please )

you could dip it in batter and deep fry it...

I like zucchini, but you really ought to compost them if they get much bigger than a banana.

julienne cut them and saute in a little butter, dress with some celtic sea salt and balsamic vinegar. Simple.

07-07-2006, 04:54 PM	#1
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	sounds too simple. not edible. equal parts cocoa powder and flour? Gah. Where's the sugar? I like my brownies sweet-er than that. And what would that yield? About a cup and a half of brownie mix? What do you make it in, a single serving rammekin? __________________ Be Just and Fear Not.

07-09-2006, 01:49 PM	#2
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Possibly hot cocoa mix? Not a rammekin, an easybake oven! Your sister can hook you up __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-10-2006, 02:11 PM	#3
Shawnee123 Why, you're a regular Alfred E Einstein, ain't ya? Join Date: Jun 2006 Posts: 21,206	When do you add the ganja? __________________ A word to the wise ain't necessary - it's the stupid ones who need the advice. --Bill Cosby

07-11-2006, 09:28 PM	#5
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Balsamic vinegar: this is what I'm talkin about It's a party in your mouth, and everyone's ... invited! __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-27-2006, 02:30 AM	#6
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	Zucchini Recipe Help. I need a good zucchini recipie. One that's tried and true! I have a huge zucchini from my sisters garden that is just dying to be made into bread.

07-10-2006, 03:12 PM	#4
rkzenrage Guest Posts: n/a	Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy Grand-Prize Winner: Susan Rotter, Nolensville, TN INGREDIENTS 4 ounces PHILADELPHIA Cream Cheese, softened 1 cup dry chicken-flavored stuffing mix ½ cup (2 ounces) finely shredded Romano cheese ½ cup chopped Vidalia onion ¼ cup minced fresh basil 4 large boned chicken breast halves with skin 4 OSCAR MAYER Ready to Serve Bacon slices 1 large egg 1 cup milk 1 cup BISQUICK Original All-Purpose Baking Mix 2 teaspoons Creole seasoning 1 teaspoon black pepper Canola oil Roasted Red Pepper-and-Vidalia Onion Gravy INSTRUCTIONS Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin. Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy. Yield: Makes 4 servings Prep: 25 min., Cook: 12 min. per batch Roasted Red Pepper-and-Vidalia Onion Gravy INGREDIENTS 1 large Vidalia onion, halved vertically 1 large sweet red bell pepper, halved and seeded 1 tablespoon olive oil ¼ teaspoon MORTON Kosher Salt 3 tablespoons butter REYNOLDS WRAP Release Non-Stick Foil 3 tablespoons all-purpose flour 2 cups chicken broth 2 teaspoons Creole seasoning 2 tablespoons minced fresh basil Black pepper to taste INSTRUCTIONS Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper. Yield: Makes 3 cups Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min. Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce Kids Love It! Winner: Stacy Lamons, Houston, TX INGREDIENTS 1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix 1 teaspoon MORTON Iodized Salt 1 pound JIMMY DEAN Hot Pork Sausage 1 (15-ounce) can BUSH’S Black Beans, rinsed and drained 6 green onions, finely chopped 1 (1.25-ounce) package taco seasoning 2 cups (8 ounces) shredded Monterey Jack cheese 1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained 28 egg roll wrappers 1 large egg, lightly beaten 4 cups peanut oil Creamy Cilantro Dipping Sauce Garnish: fresh cilantro sprigs INSTRUCTIONS Cook rice according to package directions, using 1 teaspoon salt. Cool completely. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal. Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired. Yield: Makes 28 egg rolls Prep: 40 min., Fry: 3 min. per batch Creamy Cilantro Dipping Sauce INGREDIENTS 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 1 cup sour cream 3 garlic cloves, minced 2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes 2 cups loosely packed fresh cilantro leaves (about 1 bunch) Garnish: finely chopped fresh cilantro INSTRUCTIONS Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce. Yield: Makes 3 cups Prep: 10 min.

07-27-2006, 09:46 AM	#7
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	I make 'faux crab cakes' out of my zucchinis.... Let me know if you want the recipe - I'll dig it out Dags __________________ The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.

07-27-2006, 01:08 PM	#8
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	eww, no dosn't sound good but thank for the offer? crab is scary enough fresh let alone eating a faux tasting crab cake made out of zucchini. yuk..... seems too strange. You could post it and let me see the ingredients to satisfy my curiosity.?? .....I am a lot bit sceptical here.

07-27-2006, 02:28 PM	#9
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	hehehe it's really not as bad as you're imagining, but you need to like the taste of old bay. 1 shredded zucchini - smallish 1 egg salt, pepper, old bay to taste bread crumbs Mash it all together - like you're making salmon or crab cakes. Brush with melted butter, broil for 4 minutes. __________________ The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.

07-27-2006, 06:36 PM	#10
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	thanks , it has promise. I am not sure I'd like the mushy bread crumbs. I googled and came up with something using cheese. 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil I think I am getting close but I am thinking something with cheddar cheese instead of mozzarella or a bread would be best. Last edited by skysidhe; 07-27-2006 at 06:41 PM.

07-27-2006, 06:40 PM	#11
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	chocolate zucchini cake I've actually tried chocolate zucchini cake and it's divine. When I first encountered Clotilde Dusoulier's fabulous Chocolate and Zucchini website, I thought to myself, "How wonderful, the ingredients of my favorite cake!" My grandmother taught me how to bake when I was very young, and later when I was in high school she sent us a recipe pulled from Sunset Magazine for Chocolate and Zucchini Cake. Being adventurous, and knowing how good zucchini bread tastes, I tried it and it quickly became my favorite - the standard against which all future chocolate cakes were measured. The main distinction of this particular cake is its moistness. The zucchini absorbes the cocoa delivering the full flavor of chocoate, but without the heaviness of some other chocolate cakes. Today mom pulled the recipe out of some forgotten folder, still intact from the September 1974 issue of Sunset. I haven't made the cake in over twenty years, but it is still as delicious as I remember it. Here's to you Clotilde! Happy belated Birthday and thank you for the inspiration of Chocolate and Zucchini. 2 1/2 cups regular all-purpose flour, unsifted 1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped walnuts or pecans Glaze (directions follow) Preheat the oven to 350°F. 1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside. 2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. 3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. 4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. 5 Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Cut in thin slices to serve. Makes 10-12 servings. http://www.elise.com/recipes/archive...chini_cake.php

07-29-2006, 10:34 PM	#12
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	That's about 2/7ths zucchini by volume. You could probably sneak that much wet sawdust in and noone would be the wiser if you used maple or sweet birch. __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-30-2006, 11:34 AM	#13
daniwong Vice-President of Resentment Join Date: Sep 2003 Posts: 196	Maybe not a recipie per se - but I had this drink the other day at a Greek restaurant and it was soooo nice and refreshing on a 110 degree day. Regular lemonade - if you are lazy like I am - I used minute maid. 2-3 basil leaves - chopped into small strips 1-2 slices lemon 1-2 slices lime Mix the basil, lemon & lime in the bottom of a chilled pint glass - mulch it like you would a lime & mint for a mojito. Then put in ice and pour lemonade over the mixture & ice. Basil lemonade - add some vodka and its even better. Regardless - extremely refreshing on a hot day. __________________ Mistress of all that is claim related.

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