Accumulating some keepers.

Margaritas

This recipe provides 2-4 drinks.

2 Shots Cuervo Tequila
3/4 Shot Cointreau
3/4 Shot Grand Marnier
6 Shots Sweet & Sour Mix
Splash Rose's Lime

Thanks to KO.

	Number of Servings
	3	6	9	12
Ingredients	Number of Shots
Cuervo Gold Tequila	2	4	6	8
Cointreau	0.75	1.5	2.25	3
Grand Marnier	0.75	1.5	2.25	3
Sweet & Sour Mix	6	12	18	24
Rose's Lime	1 Splash	2 Splashes	3 Splashes	4 Splashes

California Cole Slaw

Via AllRecipes.com

Ingredients:

• 1 small head cabbage, shredded
• 1 small white onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small carrot, shredded
• 1/2 cup cider vinegar
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil

Directions

1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Linguini with Broccoli and Red Peppers

Via AllRecipes.com

Ingredients:

• 1 pound linguini pasta
• 1 pound fresh broccoli, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 pinch garlic salt
• 1/4 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
3. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
4. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
5. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Muesli

http://en.wikipedia.org/wiki/Muesli

Gin and Tonic

• Food Network
  • 4 to 5 tonic water Ice Cubes (recommended: Schweppes)
  • 3 ounces gin (recommended: Plymouth Gin)
  • 4 ounces tonic water (recommended: Schweppes)
  • 1 tablespoon freshly squeezed lime juice
  • Lime wedge for garnish
  • Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge.

• Drink Street
  • 2 ounces Gin
  • 3 ounces Tonic Water
  • Pour the gin and the tonic water into a lowball glass almost filled with ice cubes. Stir well. Garnish with a lime wedge.

• Allrecipes
  • 4 cubes ice
  • 2 fluid ounces gin
  • 4 fluid ounces tonic water
  • 1 tablespoon fresh lime juice
  • 1 lime wedge

Health Nut Blueberry Muffins

AllRecipes.com

Original recipe yield: 1 dozen

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS

• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1-1/2 cups white sugar
• 1/2 cup oat bran
• 1/2 cup quick cooking oats
• 1/2 cup wheat germ
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups blueberries
• 1 cup chopped walnuts
• 2 banana, mashed
• 2 cups buttermilk
• 2 egg
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Spices

Asafoetida - Phoenix Earth Food Co-op

Rib-Eye Steak Rub

http://www.foodnetwork.com/recipes/food-network-challenge/rib-eye-steak-rub-recipe/index.html

Recipe courtesy The Taste of South Texas Bar-B-Que Team, Van Vleck, Texas

Ingredients

• 1/2 cup steak rub [?] [elsewhere: "store bought Grill Mates Steak Rub"]
• 4 tablespoons paprika
• 2 tablespoons course black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon cayenne pepper
• 4 tablespoons rib rub
• 5 tablespoons minced garlic
• 1/2 cup brown sugar
• 6 tablespoons balsamic vinegar
• 1 tablespoon sea salt
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh thyme
• Olive oil, as needed
• 15 steaks

Directions

Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

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