Quick Cocktail Recipes

quick cocktail recipes, looking for these recipes? check this for 6 best quick cocktail recipes: Dill Quickles (Quick Pickles) , Quick Cocoa and Fruit Bubbles , Quick tiramisů ? , Quick Pickled Vegetables , fast and easy kolochies , 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. 😉
  • Quick Pickled Vegetables

    Ingredients

    8 servings

  • 1 cucumber
  • 8 cup assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small pods of okra
  • 1 red onion, halved and thinly sliced
  • 1 large clove garlic, cut into slivers
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp white peppercorns
  • 1 sprig dill or dill flowers
  • 4 birds-eye peppers or 1/2 teaspoon crushed red pepper
  • 6 cup distilled white vinegar
  • 2 cup sugar
  • 3/4 cup kosher salt
  • Steps

  • Remove alternating strips of peel from cucumbers. Cut into 1/4 inch slices, set aside.
  • Bring a large pot of salted water to a rolling boil over high heat. Make an ice water bath by filling a large bowl halfway with ice and water. Set aside. Place 8 cups assoeted vegetables in boiling water, let cook until they are vibrant in color but still firm, 1-2 minutes. Drain vegetables well in a colander, and then set colander with vegetables in the ice water bath (to set the color and stop the cooking process), making sure the vegetables are submerged. Drain well. Set aside.
  • Place half of red onion, garlic, mustard seeds, coriander seeds, and peppercorns in the bottom of a large sealable bowl or jar. Transfer blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining half of onion, cucumber, dill and peppers.
  • In a large saucepan, combine vinegar, sugar and salt over medium high heat. Cook until mixture comes to just under a boil. Pour mixture directly over vegetables and spices. (Depending on size of container and size of vegetables, you may not use all of vinegar mixture.) Let cool to room temperature. Cover or seal, and store in the refrigerator, stirring occasionally, for at least 48 hours and up to 1 month.
  • Quick Cocoa and Fruit Bubbles

    image credit: sonarburn cookpad.com

    Ingredients

    4 servings

  • 1 can Store Brand Dinner Rolls
  • 1 tbsp cocoa powder
  • 4 tbsp butter or margarine
  • 4 tsp brown sugar
  • 1/2 cup dark chocolate chips
  • 1/4 cup dried cranberry
  • 4 tsp rum
  • Steps

    5 mins

  • Set up your work station. Recipe is for 4 deserts while I’m only making 2 in these images. We were using the other half of the biscuits in a dumpling recipe we found on cook pad. Preheat oven to 350°F. Change
  • Open your biscuit can and set out on a plate or surface. Cut each biscuit into four pieces. Again images show I am making a half recipe for just two people. Change
  • Use the tablespoon of cocoa to powder the biscuit pieces fully. Coat them until they look like little truffles. Change
  • Melt your butter or margarine in a separate small bowl and stir after heating in 10 seconds intervals. Then take about a teaspoon and wash around the small cooking containers you will use to bake. Change
  • Next layer some if the cocoa powdered biscuits then the dark chocolate chips and the dried cranberries in the baking container. Add other kinds of fruit as well if you like but be aware you may need to back longer when using fresh fruits. Change
  • Now cover the layers with brown sugar and the remaining biscuit pieces. Try not to make the mound of layers go over the top off your cooking container. Change
  • Then spoon the rest of the melted butter over the top until it’s all moistened. Add a cap of brandy or rum over the desert if you want to make it an adult desert. Still rates great without the alcohol. Change
  • Place your deserts on a pie pan or other cookware that will catch any butter that bubbles over the sides. Bake at 350 for 18-20 mins. The to biscuit should be crisp on the outside but soft and fully baked inside. If you are using fresh fruit you may need to bake longer because the bottom biscuit later will get wet from the extra water from the fruits. Change
  • Let them cool while you eat a quick meal. Enjoy your desert with a friend or a date. Change
  • 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.
  • Quick tiramisů ?

    image credit: BBOY cookpad.com

    Ingredients

    4 servings

  • 1 cup mascarpone cheese
  • 1 egg separated
  • 2 tbsp plain yogurt
  • 2 tbsp quick dissolve sugar
  • 2 tbsp dark rum
  • 2 tbsp cold strong coffee
  • 8 ginger snaps
  • Steps

  • Put the mascarpone cheese, egg yolk, and yogurt in a large bowl, and beat together until smooth.
  • Whisk the egg white in a separate, spotlessly clean, grease -free bowl until stiff but not dry, then whisk in the sugar and gently fold into the cheese mixture.
  • Divide half the mixture between 4 sundae glasses.
  • Mix the Rum and coffee together in a shallow dish. Dip the Ginger Snaps into the rum mixture, then break them in half, or into smaller pieces if necessary, and divide between the glasses.
  • Stir any remaining coffee mixture into the remaining cheese mixture and divide between the glasses.
  • Dill Quickles (Quick Pickles)

    image credit: Shinae cookpad.com

    Ingredients

  • 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
  • 1-1.25 teaspoon salt
  • 3 Tablespoons distilled white vinegar
  • 2 Tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon dry dill
  • 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • Steps

  • In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir. Change
  • In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch! Change
  • Add the vinegar, water, sugar, and dill and mix thoroughly. Change
  • Let them sit for about 10 minutes in that brine – ideally in a shallow bowl or container so the minimal brine is enough to cover – and they should be ready to enjoy. 🙂 Change
  • You may also like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *