Bring water to rolling boil.
Add coffee.
Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
Combine all ingredients in a spice or coffee grinder.
Finely grind the mixture.
Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
br>Prepare the Cowboy Steak Seasoning following the separate recipe posting.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
ilk to use in the recipe. Just add the lemon to
Add 7 tablespoons of ground coffee inside your paper-lined basket
he sugar, stir in the coffee; cool. (The cooler the liquid
sing 2 tablespoons of ground coffee with 3/4 cup water
eat and add in the coffee granules, whisk to dissolve the
asket to fit coffee maker.
Pour cold
mall bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
our in 1/2 cup coffee.
Bring to a boil
minutes.
Add instant coffee and spices and remove from
sket.
Carefully stir the coffee grounds and cinnamon.
Insert
Trim fat from beef. Season beef on all sides with salt and pepper.
In a 5-quart Dutch oven brown beef on all sides in hot oil.
Remove beef from Dutch oven and set aside.
In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
Stir in garlic; cook 1 to 2 minutes or until fragrant.
Place beef on onion mixture.
Add coffee, tomatoes, and mole sauce.
Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.
Fry bacon until crispy.
Add onions, garlic and meat to the pot - brown beef.
Add tomatoes, beer, coffee, paste and broth to pot.
Add spices, chilies, and beans to the pot.
Lower heat to a simmer.
Simmer for 1 hour.
Tastes best refrigerated overnight.
Serve piping hot, topped with shredded cheese and Fritos or a dollop of sour cream.
In a VERY large bowl (13\" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process.
NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.