o taste.
For the Galliano vanilla grapes, place honey in
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
tir in bloomed gelatin and Galliano Ristretto. Stir in white chocolate
Fill a glass with ice. Pour Galliano, gin, Chartreuse and lemon juice over top. Top up with soda water and stir to combine. Garnish with an orange slice and lemon peel.
Slice carrots into thin slices.
In heavy saucepan, melt butter and stir in the Galliano and spices.
Stir in the carrot slices and sprinkle with 1 teaspoon water.
Cover and simmer over low heat 5 minutes.
Turn the heat on high.
Remove the lid and continue to cook carrots 15 minutes, until liquid is absorbed. Serves 8.
Place the ice cubes into a small cocktail glass. Pour in the Galliano, sour mix, and soda water; stir to combine.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix water and Tang together.
Mix all ingredients together in a large bowl at low speed until moist, then beat another 4 minutes with electric beater at medium speed.
Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350\u00b0.
When done, turn upside-down on plate lined with wax paper.
Then turn over and sprinkle with powdered sugar and serve.
Be sure cake is cooled before adding powdered sugar.
Sauce:.
Combine all sauce ingredients together. Chill 4 hours.
Shrimp:
Preheat oven to 250 degrees to hold fried shrimp.
Heat 3 to 4 inches of vegetable oil into a large saucepan.
Blend together first 4 ingredients. Add next 2 ingredients.
Just before frying shrimp, fold egg whites into batter.
Coat shrimp with batter.
When oil reaches 350 degrees on deep-fat thermometer, add shrimp, be sure not to overcrowd. When shrimp are golden brown, remove from oil.
Drain on paper towel then transfer to warm oven. Continue ...
Pour 1 ounce Galliano Liqueur in cordial glass.
Pour one ounce coffee machine dripped espresso slowly so as not to mix Galliano and espresso.
Any coffee can be used, espresso is suggested which should be resting on top of the Galliano.
Top off with a squirt of whipped cream then shoot it down in one gulp.
ggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4
ut cake mix, oil, eggs, Galliano, Vodka, pudding mix, and orange
Pound chicken breasts thin.
Flour chicken breasts.
Spread Boursin cheese on breasts.
Top with Prosciutto.
Roll up; secure with toothpick.
Brown in 1/4 cup butter.
Add 1/2 cup Galliano liqueur and chicken bouillon, simmer 30 to 40 minutes.
While chicken is cooking, make rice.
Saute mushrooms with remaining butter and Galliano.
Serve on platter with chicken breast on rice.
Cover with mushrooms and sauce.
ggs, oil, 4 oz.
Galliano, 1 oz.
vodka, and
minutes.
Stir in Galliano, brandy or Ameretto and vanilla
Add the gin and Galliano to a ice-filled highball glass; stir.
Add in 7-UP until glass is about 3/4 full.
Pour the blue curacao in gently and let it sink to the bottom of the glass.
Give the glass a little shake.
Serve with a straw.