Quick And Easy Cocktail Recipes

quick and easy cocktail recipes, looking for these recipes? check this for 6 best quick and easy cocktail recipes: Apple Compote In the Microwave , Easy Apple Compote in the Microwave , fast and easy kolochies , Fluffy Marshmallow Cocoa Just Heat in the Microwave! , Microwave Egg Nog , Quick & Easy Mexican Style Pickled Jalapeños

Quick & Easy Mexican Style Pickled Jalapeños

image credit: Shinae cookpad.com

Ingredients

  • 1/3 pound jalapeño peppers (about 5 or 6 large) sliced into 1/8-inch thick pieces
  • 1 medium carrot, peeled and sliced in the diagonal into 1/8-inch thick pieces
  • 1/2 a medium onion, sliced into 1/4-inch thick slices, vertically
  • 1-2 garlic cloves, peeled and cut into 2 or 3 slices
  • optional habanero or scotch bonnet pepper cut into 3 or 4 even slices for added heat
  • 1 + 1/3 cups distilled white vinegar
  • 1 Tablespoon + 1 teaspoon kosher salt
  • 1 Tablespoon + 1 teaspoon sugar
  • 2 Tablespoons vegetable oil
  • 1/2 Tablespoon Mexican oregano
  • 1 bay leaf
  • Steps

  • Prepare a minimum 24 ounce jar or tight-lidded plastic container by washing with soap, rinsing with hot water, and drying thoroughly.
  • Pack your vegetables into the jar or container, placing the peppers, onions, carrots, and garlic in alternating layers.
  • Make the brine in a medium bowl by mixing the vinegar, salt, and sugar, and stirring or whisking until the salt and sugar are completely dissolved.
  • Pour the brine over the vegetables.
  • Bloom the oregano and bay leaf by heating the oil to medium hot and then stirring in the herbs – just a quick stir or two should do it. The oil should be hot enough for the herbs to gently sizzle when they go in, but you don’t want the oil to smoke.
  • Pour the herbed oil into the pickle. If you’re using a jar, screw the lid on tight and give it a few gentle shakes to distribute the oil throughout. If a snap-on lidded container, give the vegetables a few gentle presses with a spoon to distribute the oil. Either way, the oil will float back up to the top, but its flavor will be imparted to the brine.
  • Refrigerate the pickles. They’ll be ready to eat in 45 minutes, and they’ll keep at least a month refrigerated, if they last that long. 😉
  • fast and easy kolochies

    image credit: MiMi9511 cookpad.com

    Ingredients

    8 servings

  • 1 packages cocktail sausages
  • 8 packages biscuits
  • 2 slice cheese
  • Steps

    20 mins

  • preheat oven to 350°F
  • roll out biscuits and flaten them.
  • slice cheese cut into fourths.
  • put a fourth of the slice of cheese on the biscuits
  • put the 2 cocktail sausages on top of the cheese.
  • tuck and roll biscuit under cheese and sausage (like a taco)
  • put them on a cookie sheet
  • bake in oven for fifteen minutes.
  • Apple Compote In the Microwave

    image credit: cookpad.japan cookpad.com

    Ingredients

    1 serving

  • 1 ○Apple
  • 10 grams ○Butter
  • 10 grams ○Sugar
  • 10 grams ○Soft light brown sugar
  • 1 dash ○Lemon juice
  • 1 ☆Cinnamon
  • 1 tbsp ☆Rum
  • Steps

  • Peel the skin the take out the core of the apple. Cut into any size. Add the ○ ingredients to a heat-resistant bowl, loosely cover with plastic wrap, and microwave for 3 minutes.
  • Take it out once and stir it, then wrap again and microwave for another 3 minutes. (If you want to let the alcohol from the rum evaporate off, add it at this point.) Change
  • When the apples become tender, they’re OK. Add the ☆ ingredients and let cool. Change
  • Easy Apple Compote in the Microwave

    image credit: cookpad.japan cookpad.com

    Ingredients

    5 servings

  • 5 medium Apples (Orin apples this time)
  • 5 tbsp Granulated sugar (or white sugar)
  • 1 tbsp Lemon juice
  • 1 tbsp Rum
  • 1 Cinnamon stick
  • Steps

  • Peel the apples, remove their cores, and cut into 8 wedges.
  • Place the apples in a heatproof dish, and sprinkle with the lemon juice. Change
  • Evenly sprinkle the granulated sugar over the apples. Change
  • Sprinkle with the rum. Change
  • Place the cinnamon stick on top at the end. Change
  • Cover with a lid (or plastic wrap), and microwave for 8 minutes at 600 W. Change
  • Remove from the microwave, and flip them around. Microwave again for another 5 minutes at 600 W. Change
  • Arrange the apples in the syrup to cover them evenly. Cover with the lid, and chill. Change
  • You can keep them in the fridge for a while if you prefer them chilled. Please use them in making wonderful desserts. Change
  • Microwave Egg Nog

    Ingredients

    1 serving

  • 1 T sugar or to taste
  • 1 t vanilla
  • 1 egg
  • 3/4 milk
  • 1 oz Rum or other liquor (optional)
  • Steps

    1.5 – 2.5 min

  • Mix ingredients well in a microwave safe mug
  • Microwave on 1 minute, then stir.
  • Microwave for 30 seconds, then stir.
  • Continue to microwave, stirring whenever it thickens and rises up, about every 10-15 sec
  • Fluffy Marshmallow Cocoa Just Heat in the Microwave!

    image credit: cookpad.japan cookpad.com

    Ingredients

    1 serving

  • 150 ml Milk
  • 5 Marshmallows
  • 1 tbsp Pure cocoa powder
  • 1 Cinnamon powder, kinako, marmalade, rum, etc.
  • Steps

  • Pour the milk into the cup, top with marshmallows, and add the cocoa powder.
  • Microwave at 500 W for about 1:30 minutes (or use the milk heating setting). Stir around and around, and enjoy!
  • If you mix it all up, it becomes like a cappuccino!! My sister likes to mix it until just the marshmallows are nearly melted. Change
  • I used white marshmallows (100 yen at Jusco)! I suggest using ‘normal’ marshmallows, not fruit flavored ones etc. Change
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