By Kim Haasarud, Alexandra Grablewski
A James Beard commemorated mixologist provides this new addition to the one hundred and one Cocktails sequence, offering over a hundred recipes for blender beverages emphasizing clean culmination and herbs that positioned a brand new twist on vintage recipes.
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Extra info for 101 Blender Drinks
2. Stir in rice, apricots, raisins, prunes and walnuts. 3. In a small bowl, whisk together the yogurth, syrup, oil and egg. 4. Pour over dry ingridients and fold together until just moistened. Do not overmix. 5. Line 18 muffin cups with paper liners. Divide the batter amoung cups. 6. Bake at 350 F until edges and tops begin to brown, about 45 minutes. Armenian Rice Pilaf Yield: 8 Servings 1/4 lb Butter or margarine 1/2 c Vermicelli 2 c Uncooked long-grain rice 4 c Boiling hot chicken broth 1 t MSG (optional) Salt Melt butter in heavy pan or Dutch oven.
40. ^ Daniel A. Sumner; Henrich Brunke (2003). "The economic contributions of the California rice industry"". California Rice Commission. Retrieved on 2007-08-10. 41. ^ "Medium Grain Varieties". California Rice Commission. Retrieved on 2007-08-10. 42. ^ a b c States Department of Agriculture August 2006, Release No. S. RICE STATISTICS 43. ^ a b Wadham, Sir Samuel; Wilson, R. Kent and Wood, Joyce; Land Utilization in Australia, 3rd ed. Published 1957 by Melbourne University Press; p. 246 44. ^ Australian Bureau of Meteorology; Climatic Atlas of Australia: Rainfall; published 2000 by Bureau of Meteorology, Melbourne, Victoria 45.
Serves 6. If you wish, remove the cloves and bay leaves before serving. Arroz Dulce (sweet Rice) Yield: 10 Servings 1 c Rice 1/2 c Raisins 1 1/2 Cinnamon sticks 1 c Sugar 1 T Grated gingerroot 1 c Canned coconut cream 2 c Milk 1/2 t Vanilla 1/4 c Unsalted butter Ground cinnamon Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender.
101 Blender Drinks by Kim Haasarud, Alexandra Grablewski