478 romanoff glass Recipes

sugar, water, white vinegar, butter, flavoring (lemon, lime, strawberry, or others) (optional), salt

glasses of plain or self raising flour, salt, soda water, sunflower oil (1/2 small cup), vinegar (3 spoonfuls)

head iceberg lettuce, shredded, chopped celery, shredded carrots, frozen peas, thawed, green onions, sliced, green pepper, chopped, mayonnaise, sour cream, bacon strips, cooked and crumbled

chocolate syrup (if chocolates not your thing, just add less), sugar-free vanilla syrup (i use torani sugar free vanilla), ice cubes (like an 8oz glass full of ice, roughly), milk (like an 8oz glass full, basically)

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

approx 60 ripe cherries pitted, powdered sugar, brandy, mascarpone cheese, flaked almonds, sundae glasses (or a glass of similar size)

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 )

wide egg noodles, sour cream, grated parmesan cheese, chopped fresh chives, salt, ground black pepper, crushed garlic, butter, grated parmesan cheese

sugar, thai fish sauce, palm sugar or light brown sugar, cider vinegar, fresh lime juice, minced fresh cilantro stems, minced bird chile or 2 tsp minced serrano chile, garlic clove, minced, uncooked bean threads (cellophane noodles), cooked, peeled, chopped shrimp (about 1/2 lb), cooked chicken breast , cut into 1/4-inch strips, torn romaine lettuce, chopped tomato, sliced onion, sliced celery, chopped, dry-roasted peanuts, minced fresh cilantro stems, minced bird chile or 4 tsp minced serrano chile

eggs, hard boiled, mashed very fine, onions, chopped, unsalted butter, melted, sour cream, red caviar (romanoff), black caviar (romanoff)

flour, salt, eggs, beaten, dark beer (abita beer preferred, but any will do), saffron strands, orange , zest of, butter, melted, olive oil, shallots, peeled and thinly sliced, garlic cloves, peeled and minced, roma tomato , julienned, mushroom , julienned (cepes s preferred), shiitake mushroom , julienned, button mushroom , julienned, brandy (armagnac preferred), thyme, chopped, basil leaves , chiffonaded, chicken stock or 1/4 cup mushroom stock, crabmeat (fresh is best ), green peppercorn, ground, pink peppercorn, ground, salt, black pepper, freshly ground, brie cheese, butter, shallot, peeled and minced, brandy (armagnac preferred), clam juice or 1/2 cup shrimp stock, creme fraiche (use if you cannot find store bought), red caviar (romanoff preferred), black caviar (romanoff preferred), baby leeks (leaves only ) or 1 bunch green onion (leaves only), caviar, for garnish

voodoo love punch, dark rum, orange juice, red wine, serve in tall glass with a slice of orange and a cherry, voodoo love secret, rum, dark rum, cognac, lemon juice, orange juice, serve over ice in a tall glass, voodoo love potion cocktail, vodka, creme de cacao, gin, dark rum, pour over ice with several fresh mint leaves in a tall glass. burn a pink and red candle anointed with mint oil.

poppy seed, soft butter (plus extra for greasing the baking forms or glasses), white sugar, eggs, sour cream or 1/3 cup creme fraiche, lemon , juice and zest of, all-purpose flour, all-purpose flour (plus extra for greasing the baking forms or glasses), baking powder, sugar , for decoration

ripe pawpaw, peeled, sugar, powdered milk or 1 glass fresh milk, glasses water

sugar, water, limes , zested and juiced, plus lime wedges for rimming the glasses and garnish, fresh ginger, kosher salt or sugar, for rimming glasses (optional), sparkling water

silver tequila (use a high-quality, 100 percent agave tequila), a 750-ml bottle) cointreu or triple sec, freshly squeezed lime juice , plus several tbsp extra for rimming the glasses, several tbsp coarse kosher-type salt , for rimming the glasses, ice cubes

framboise, plus more for dipping glasses, vanilla sugar or granulated sugar, for dipping glasses, fresh raspberries, for garnish, good champagne