399 hangover glass Recipes

prepared lemon curd or 1 can of lemon pie filling, cool whip or 2 cups freshly whipped heavy cream, prepared angelfood cake or 1/2 vanilla or butter lb cake. you can make a plain white or yellow cake and use half of that as well., toppings: crushed lemon-flavored hard candies , chopped lemon cookies or the fresh zest of 1 ripe lemon, four martini glasses or tall and wide wine glasses with stems

glasses of self rising flour, sugar, orange juice, glasses of extra virgin olive oil, teaspoonful of cinnamon and ground cloves, teaspoonful of soda, brandy, spoonfuls of baking powder, orange zest, syrup, glasses of sugar, glasses of honey, glasses of water, orange peel, glasses of pounded walnuts, cinnamon, spoonful sesame seeds

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

heads of garlic, separated into cloves, unpeeled, browned vegetable stock (i use ultimate ultimate ) or 6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock, dried sage, dried leaf thyme, parsley, pepper , to taste, tomato juice (i only use low sodium v8) or 2 cups v 8 vegetable juice (i only use low sodium v8), uncooked orzo pasta or 3/4 cup alphabet pasta or 3/4 cup other small shell pasta, egg yolks, garlic bread , croutes (i use croutes croutes), sharp cheddar cheese (or a combination of cheddar & monterey) or 4 -6 oz monterey jack cheese, shredded (or a combination of cheddar & monterey), minced fresh parsley or cilantro, for garnish, ripe avocado, pitted, peeled and sliced, for garnish (optional)

hoisin sauce, honey, prepared horseradish, habanero sauce, worcestershire sauce, egg, grapefruit juice, strong coffee

water, chicken carcass (or a few chicken backs), onion, peeled and halved, stalk celery, roughly cut, green bell pepper, in chunks, peppercorns, bay leaf, nutmeg, coarse sea salt, whole garlic cloves, peeled (smash em up if you want), head green cabbage, chopped into 2 inch pieces (or however you want, really), cooked romano cheese or 1 1/2 cups cranberry beans, spaghetti, enough to cover 1 . 5 inches in diameter, broken in half, dried basil

lean ground beef, onion, instant minced garlic, carrots, cabbage leaves, diced tomatoes, tomato sauce, parsley, beef bouillon, elbow macaroni, frozen peas, frozen corn, water

thick slices of homemade white bread toasted, butter, salt and pepper, hot milk, just to the scalding point, not boiled/whole milk, no skim

butter, white sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, milk, fruit flavored hard candies

onion, chopped (about 1 cup), olive oil, garlic cloves, minced (about 1 tbsp), chili powder, dried oregano (preferably mexican ), water (or beef or chicken stock), beef bouillon cube (omit if using stock), chickpeas, drained, tomato paste, tomatoes (optional), uncooked white rice , cooked as per directions (optional)

potatoes, leftover mashed, panko breadcrumbs, egg, beaten with 1 tbsp water, canola oil, salt, pepper, turkey, diced, green beans, chopped, white onion, diced, red bell pepper, diced, canola oil, salt, pepper, eggs, canola oil, salt, pepper, parsley, finely chopped, sage, finely chopped, thyme, finely chopped

egg, very fresh, tabasco sauce , to taste, worcestershire sauce , to taste, low-sodium tomato juice , cocktail to taste

frozen tater tots, cheddar cheese, mozzarella cheese, chili sauce

garlic cloves, peeled (about 1 large head ), fresh sage leaves, bay leaves, fresh thyme sprigs, water (or 3 cups and 3 cups chicken or vegetable broth), kosher salt , plus more as needed, egg yolks, parmesan cheese, finely grated (about 3 oz), black pepper, freshly ground, extra virgin olive oil , for serving

boneless chicken, thighs cut in 8-10 pieces per thigh, hominy, onion, chopped, poblano chiles or 1 bell pepper, chopped, carrot, chopped, garlic cloves, el pato salsa de fresco, green can, good quality chili powder or 1 1/2 tbsp guajillo chilies, paste i made my self, cumin, mexican oregano, season salt or 1 tsp adobo seasoning, to taste, masa harina flour or 2 tbsp cornmeal, to thicken, chicken broth or 3 cups water

oranges , juice only, frozen berries (blueberries or cranberries), ripe banana, high fat yogurt, honey, salt, fresh blueberries (to garnish ) (optional)

v-8 juice, favorite beer, jalepeno peppers split in half (you can substitute habaneros), onion chopped, stalks celery chopped, salt, garlic, chopped, shrimp, peeled and deveined