cocktail

  1. 6 ounces mustard...

  2. Serve as a dip for boiled shrimp, crab fingers or other seafood.

    1 cup mayonnaise...1 cup chili sauce...1 teaspoon anchovy paste...10 drops Tabasco® sauce...

  3. 1 cup catsup...1 cup chili sauce...1/2 cup prepared horseradish...Juice of 1/2 lemon, or to taste...Dash of hot pepper sauce...

  4. Yields 40 appetizers.

    1/2 pound cooked shrimp, diced...6 ounces cream cheese, softened ...3 tablespoons cocktail sauce ...40 wonton wrappers...Water...

  5. 1 (12 to 16 ounce) package cocktail wieners...1 package bacon...

  6. 3 large mangoes...1/2 pound canned lychees, seeds removed...2 tablespoons confectioners' sugar...4 tablespoons lemon juice...

  7. 1 (12 ounce) bottle chili sauce...1 (10 ounce) jar grape jelly...

  8. 3 pounds lean ground chuck...2 slightly beaten eggs...1/2 cup grated onion...1 green bell pepper, finely chopped...1/4 teaspoon seasoned pepper...1 teaspoon sage

    Combine ingredients, and mix with hands, but don't be heavy-handed. Using the palm of the hand, shape into balls the size of walnuts and flatten out. Broil on both sides.

    Sauce...2 teaspoons nutmeg...

  9. Source: From Cheri - House of Blues, West Hollywood, California

    Note: This great cocktail recipe was given to us by the fine folks at The Porch restaurant at the House of Blues in West Hollywood, California. They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance.

    1 1/2 ounces Midori Melon Liqueur...1/2 ounce coconut rum...

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