- Dish type
A spectacle worth sharing. Remember to blow out the flame before enjoying.
2 people made this
- 1 tablespoon Southern Comfort
- 3 tablespoons peppermint schnapps
MethodPrep:2min ›Ready in:2min
- Pour peppermint schnapps into a small fluted glass. Put a teaspoon just above the schnapps and slowly pour Southern Comfort onto the spoon, letting it run in a separate layer on top of schnapps. Do not mix, it must be layered.
- Hold the glass away from face and light the Southern Comfort with the flame of a match or lighter. Let it burn for 15 seconds. Blow it out and enjoy.
If your local store doesn't stock peppermint schnapps, you can purchase it online.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
- 1 tbsp oil
- 1 lb lean ground beef
- 1 1/2 cups chopped onions
- 2 cloves garlic, finely chopped
- 1 can (14 oz / 398 mL) tomato sauce
- 1 3/4 cups water
- 1/2 cup long grain rice
- 1 tsp chicken or beef bouillon mix
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp nutmeg
- 6 cups coleslaw mix
- Light sour cream
- Heat oil in a large frypan over medium heat. Add beef, onions and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes.
- Drain off excess fat. Stir in next 8 ingredients (tomato sauce through nutmeg). Bring to a boil. Reduce heat and simmer, covered, for 20 - 25 minutes or until rice is tender and liquid is thickened Sprinkle half of coleslaw mix over bottom of a greased 9x13 inch (23x33 cm) baking dish. Spoon half of beef mixture over coleslaw mix and spread evenly. Sprinkle with remaining coleslaw mix.
- Spread remaining beef mixture over top. Bake, covered, at 350ºF for 1 hour or until bubbly and heated through. Serve with sour cream.
707 Calories, 42.8 g fat, 52.3 g protein, 24.4 g carbohydrate, 3.4 g fibre, 834 mg sodium
- 1 pound chicken livers
- 1 egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- salt and pepper to taste
- 1 quart vegetable oil for frying
Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
I love this recepie. I have tried others and none work as well. My Spanish partner acts like its his birthday when I make these naans. The dough lasts well in the fridge for 2 days if you don’t use it all.
This recipe is fantastic! I love that there is no egg in it. I use my standing mixer and mix on the 1st or 2nd setting for about 4-5 minutes. The only change I made was doubling the salt (I find I double salt in almost all baking recipes so I’m assuming it’s just my personal preference) and the second time I made this, I sautéed 4 cloves of minced garlic in a little butter and then added this to the butter I brushed on at the end before topping with cilantro. (I also sprinkled a small amount of salt with the cilantro.) I was thrilled that my cast iron pan cooked these extremely well. It reminds me of making pancakes in how I need to moderate the heat and add oil for cooking each naan.
I have no desire to look for another naan recipe, as this is pretty much perfect, and surprisingly easy!
I make lovely naan using just flour and water and bit of salt.
I have made this twice now and I absolutely love it!! This recipe is very simple and easy to do. The flavor of the naan is fabulous. My partner and I really enjoyed it. I am keeping this recipe forever.
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A literally fiery concoction, the Blue Blazer is a Scotch-based drink that is mellowed by honey. With the sole ingredients of Scotch, honey, and water, the Blue Blazer might strike one as being relatively easy to
prepare—wrong! Invented by legendary bartender “Professor” Jerry Thomas in the 1800s, the drink is as sensational as it is dangerous. Named for the blue flame that emanates when the drink is lit, the Blue Blazer evokes the prudent advice, “Kids, don’t try this at home!”
If you see asbestos gloves at a bar, chances are the bartender has had some practice making this drink. If you insist on making it at home, proceed with great care and begin by practicing outdoors.
Many skilled and daring bartenders who also have pyromaniac tendencies are willing to fire up a Blue Blazer. The mixing of this incendiary drink gives the impression of a flowing stream of flame that is all but lost if served in daylight.
You will need two heavy, deep mugs or silver mugs with insulated handles. Practice pouring hot water from one mug to the other before embarking on any pyrotechnics. Pouring back and forth actually simulates a bellows, resulting in a growing fire. When you get the knack of this, try pouring in a dimly lit room (over a fire-resistant surface).
Note on flambeing
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
Roasted pork hocks are not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! There are two main ways to cook pork hocks: one, Eisbein, is common in southern Germany and the other, in northern Germany.
The southern one, Schweinshaxe, is a roasted pork hock, with a crispy-skinned crackling, that is popular in Bavaria. So good.
- 1 leek, well cleaned, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 onion, diced
- 2 meaty fresh pork hocks (or more)
- salt, peppercorns, cumin (if desired)
- Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot.
- Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender - about 2 - 3 hours. Do not overcook.
- Drain, keeping vegetables and cooking liquid.
- Preheat oven to 425°F.
- To baking dish, add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid. Score the fat layer.
- Bake 30 minutes, occasionally basting only the meat, not the fat layer, with cooking liquid. If the fat layer isn't brown and crispy, turn on the broiler and continue browning. Keep watch that it doesn't burn. This could take 5 - 10 minutes.
- Serve the hocks with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.
- Keep the extra drained liquid from cooking the pork hocks. Use what's needed for the roasting process. Let the rest cool and refrigerate. Skim off the congealed fat and use the broth for soups or stews.
- Serve bread dumplings with this for a real southern German treat.
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Review: Ole Smoky Blue Flame Moonshine
Ole Smoky Blue Flame Moonshine
Not every spirit we receive has a deep back story attached to it, and many readers have requested that we try to cover more products that cross our desk. To do this, we’re trying out a shorter form review. This won’t supplant our long form, analytical reviews for landmark products, but it should enable us to cover more ground and give you more intelligence on more products.
The first of these products is Ole Smoky Blue Flame Moonshine. It has debuted at the Ole Smoky Distillery and is set to roll out nationally in the middle of this year. We’ve covered Ole Smoky pretty extensively, including behind the scenes and a detailed look at their aged product Ole Smoky Charred Moonshine (with a musing on how they keep up with all their sales volumes). Now, Ole Smoky has a product that’s aimed at delivering on the moonshine promise, with solid flavor, combining sugar and corn, and delivered at a high proof.
Ole Smoky Blue Flame Moonshine (64% ABV, 128 proof, $34.95) – this is a sugar wash moonshine where the leftover corn mash from corn whiskey has sugar added to it, then it’s fermented and distilled. Yeasty ground corn on the nose with white pepper, and apple blossom. Fewer edges on the nose than you’d expect for this proof. Soft, round, and sweet entry with vanilla, sugar cane, and yeasty cornbread. Midpalate is a big pepper kick with white and black pepper and a solid dash of heat. There’s a sharp punch at the end of the midpalate, but it’s purposeful and pleasant. The heat and spice drive a dry a finish on a spirit that drinks more like you’d expect a moonshine to taste: sweet and corny with a nice punch. Ole Smoky is initially selling their Blue Flame in their Gatlinburg, TN store “The Holler” with plans of launching in nationally in mid 2015. 83 points.
Ole Smoky Blue Flame Moonshine is a good indicator that the moonshine space will continue to grow and flourish, and that there’s room for innovation, outside the flavored moonshine space.
6 to 7 lb pickling cucumbers (2 1/2 inches)
2 tbsp mixed pickling spice
To prepare pickling liquid, combine water, vinegar and salt in a nonreactive container. Stir to dissolve salt set aside. Wash a 1 gallon (4 L) jar thoroughly with hot soapy water. Rinse jar with a solution of 1 tbsp chlorine bleach per quart of water rinse with boiling water. Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Pierce cucumbers several times with a fork. Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers. Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months. Makes 1 gallon (4 L) jar.
Cook’s Note: This recipe does not require processing as it is a refrigerator pickle.
The amount of pickling liquid needed will vary depending on the size of cucumbers
CUCUMBER HOT DOG RELISH
5 cups finely chopped cucumbers
3 cups finely chopped onions
3 cups finely chopped celery
2 red or green bell peppers, finely chopped
2 hot peppers, seeded and finely chopped
Combine cucumbers, onions, celery and peppers in a large nonreactive container. Dissolve salt in water mix with vegetables. Refrigerate overnight. Rinse and drain thoroughly press out liquid. In a nonreactive Dutch oven, combine vinegar, sugar, celery seed and mustard seed bring to a boil. Add vegetables return mixture to a boil. Reduce heat and boil gently 10 minutes, stirring frequently. Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or a plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath. Makes five pint (500 mL) jars.
10 more drink recipes you can light on fire
THE BLUE FLAME of alcohol can add excitement to a party, particularly if that flame is intentional. The burning of the alcohol condenses and deepens the drink’s flavor, and it typically takes strong alcohol of at least 80 proof to burn.
It’s all about presentation, so turn the lights down low and get your flame on with 10 more drink recipes that you can light on fire.
Note: Use caution when lighting drinks on fire. Use long-handled lighters, make sure all liquor bottles are closed and away from the flame, etc. Put the drink out before you drink it or drink from a straw.
1 oz 151 Rum
1 dash Triple Sec
1 ½ oz Kahlua
Dip the rim of an 8 to 10 ounce glass in lime juice and then in sugar. Add the rum and Triple Sec. With a long match, carefully light the liqueurs, swirling the glass to melt the sugar on the rim. Pour in the Kahlua and then add the coffee. Top with whipped cream and sprinkle with nutmeg. Serve immediately.
Hot Fudge Sundae
¾ oz Irish Cream
¾ oz Butterscotch Schnapps
1 splash Whiskey
Add Irish cream and butterscotch schnapps to a shot glass and top with whiskey. Ignite drink, and extinguish flame after several seconds. Allow glass to cool, then serve.
Sunset Pousse Café
½ oz Grenadine
½ oz Coffee liqueur
½ oz Crème de banana
½ oz Irish cream
½ oz Brandy
Set a spoon in a quarter glass to make a ramp for the liquor. Start with the grenadine, then layer each ingredient in order by pouring it slowly onto the spoon, ending with the brandy. Pouring too fast and the layers will break. The brandy will burn, but it needs to heat up first. Sip slowly this is not a shot.
Watch the video on how to make the drink, courtesy of How To Do Things.
1/3 oz Melon liqueur
1/3 oz Irish Cream
1/3 oz 151 Rum
This drink is great for St. Patrick’s Day. Add ingredients to a shot glass with the 151 Rum on top and ignite. Serve with a straw.
Death From Above
1 oz 151 Vodka (Can swap 151 Rum for vodka)
1 oz Gin
3 oz Cola
In a chilled glass, pour in 151 vodka (or rum) and gin. Light on fire. After a few seconds of burning the drink, pour in the coke, and serve.
1 oz Absolut Peppar
1 oz Everclear, 190 proof
6 drops Tabasco sauce
1 pinch Salt
Put the Tabasco sauce in the bottom of a shot glass, pour equal parts Absolut Peppar and Everclear 190 on top, and then add salt. Set on fire and serve.
Courtesy of The Daily Drink Recipe.
1 oz Green Chartreuse
1 oz 151 Rum
Mix together. Light on fire, no more than 20 seconds. Blow out fire. Swallow quickly.
1 ½ oz Tequila
1 oz Kahlúa
Pour the tequila and Kahlúa into a glass, and (optionally) set on fire with a lighter. If you light it, pop a straw in the glass and drink. Otherwise this can be enjoyed slowly, on its own or as an after dinner liqueur.
½ oz Anisette
½ oz Vermouth
1 splash 151 Rum
Mix into a shot glass, and splash the rum on the very top. Be careful not to mix it into the rest of the drink. Then carefully light the rum on fire with a match. Blow out the flame and drink it fast before the rim gets too hot.
Warm Apple Pie
1/3 oz Cinnamon Schnapps
1/3 oz Southern Comfort
1/3 oz Whiskey
Pour ingredients in a shot glass, ignite, and garnish with cinnamon. Allow to burn for several seconds, extinguish, wait for glass to cool, and serve.
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