World Best Coffee Recipes

Saturday, May 30, 2015

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

1 whisk all ingredients together till smooth.
2 pour or drizzle over baked goods.
3 almond - substitute almond extract for the vanilla.
4 coffee - use 1 tsp coffee extract in place of vanilla, or 2 tbsp fresh brewed strong coffee for half of the milk.
5 lemon - use 1 tsp lemon extract or lemon zest instead of vanilla.
6 orange - substitute 1/4 c freshly squeezed orange juice for the milk, add 1 tsp orange zest in place of vanilla.
7 cider - sub 1/4 c unsweetened apple cider for milk.
8 cider with rum - 1/4 c unsweetened apple cider in place of milk, plus 1 - 2 tbsp light or dark rum to taste, omit vanilla.
9 cherry almond - 1/4 c cherry juice instead of milk, 1 tsp almond extract to replace vanilla.
10 cranberry orange - use 1/4 c cranberry juice for milk, and 1 tsp orange extract or orange zest for vanilla.

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

1 oil 6 deep coffee cups or rice bowls.
2 put slice of tomato in bottom of each
3 heat oil
4 stir fry garlic add green beans right away.
5 add eggplant.
6 add rest of veggies stirring fast
7 add rice add paste.
8 add rice.
9 add sauces.
10 toss to coat
11 pack into bowl press down,go to lip of bowl ,packing tight.
12 invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.

Total Time: 30 mins Preparation Time: 30 mins

1 using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
2 place in a food processor and add the remaining ingredients.
3 process until very smooth.
4 store in the fridge in sterilised jar.
5 note: this mustard improves dramatically over time.
6 its flavors will mellow, becoming rounder and less sharp.

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

1 beat together butter (or margarine) and splenda.
2 add eggs, one at a time, beating well after each addition.
3 add other ingredients (except fruit) and combine thoroughly.
4 spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
5 place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
6 bake at 350°f for 40-45 minutes.
7 let cool in pan on wire rack.
8 frost with powdered sugar icing, if desired.

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

1 to make grits: in a 3-quart saucepan combine the grits, milk and whipping cream.
2 over medium heat, bring to a low boil.
3 reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
4 whisk in the parmesan cheese and salt and pepper to taste.
5 to make the gravy: in a large skillet over high heat, melt the butter.
6 add the ham and brown.
7 add the shitakes, onions, green peppers and fresh thyme.
8 saute until the onions become translucent.
9 add the wine, coffee, tomatoes, and hot sauce.
10 bring to a slight boil.
11 combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
12 stir the cornstarch mixture into the gravy.
13 reduce heat, and cook another couple of minute.
14 to prepare shrimp: in a large skillet over high heat, melt 2-3 tbs of butter.
15 add the shrimp and cook until shrimp are just pink.
16 add the red-eye gravy.
17 finish the sauce with the remaining 1 tbs of butter stirred inches.
18 to serve: divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
19 garnish with freshly grated asiago cheese and chopped parsley.

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

1 soak breadcrumbs in cream 5 minutes,or until very soggy.
2 meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
3 combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
4 add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
5 mix well until combined.
6 cover and chill meat mixture for 30 minutes to firm up.
7 form about thirty 1 1/2" size meatballs (using a meatball scoop).
8 brown meatballs in 1-2 tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
9 combine boiling water,coffee powder and crumbled bouillon cube together until blended.
10 in the hot drippings from the pan, add 2 tbsp butter and stir until melted.
11 whisk in 2 tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
12 whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
13 add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.