Hard Rock Purple Haze Recipes

Steps:

• Pour ingredients in a Sake carafe & heat.
• ** For variation, substitute plum wine for the raspberry liqueur.

Steps:

• Shake with ice and Strain in a Chilled Martini.
• Top with 7-up or Ginger Ale.
• Garnish : Pineapple Wedge.

Steps:

• Combine first 5 ingredients in a cocktail shaker with ice. Shake and strain into a 14-ounce beverage glass. Top with soda and garnish with a lemon wedge. Serve with a tall straw.

Steps:

• Combine first four ingredients with 1 cup water to make the marinade. Marinate the chicken breasts in the refrigerator for at least 4 hours or up to overnight.
• Mix the kosher salt, garlic pepper, white pepper, cayenne pepper and onion powder together in a small bowl to make the cajun seasoning.
• Preheat the grill to medium heat or preheat the broiler.
• Remove the chicken from the marinade and season both sides with the Cajun seasoning. Discard the marinade. Grill the chicken until cooked through and no longer pink in the middle, turning once. When cool enough to handle, cut into 5 or 6 slices.
• In a medium bowl, mix the melted margarine, cream cheese, 1 tablespoon of Parmesan cheese, basil oregano, salt and black pepper until smooth. Pour the cream cheese mixture over the penne pasta in the saucepan you cooked the pasta inches.
• Stir in the spinach and tomatoes and heat thoroughly.
• Transfer the pasta to a serving bowl. Top with chicken slices. Sprinkle remaining 1 tablespoon of Parmesan cheese and chopped fresh parsley.

Steps:

• In a small bowl, combine kosher salt, granulated onion, granulated garlic, coarse black pepper and celery salt. Mix thoroughly, season burgers and place them on the grill. Cook to desired doneness (medium well is 155 degrees). After flipping burgers, add cheese slice(s) if desired, and season other side with seasoning salt.
• In a large cast-iron Dutch oven or pot, heat vegetable oil for deep frying.
• Carefully drop frozen French-fried potatoes. The ice on the potatoes may cause the hot oil to pop and spatter. Cook fries to desired doneness. Drain on paper towels and sprinkle seasoning salt to taste.
• In a saucepan, heat 1 tablespoon butter. Add sliced yellow onion rings and saute until browned. Season with salt and pepper.
• Place hamburger buns on grill to toast. Place your favorite cheese or cheese slices on burgers to melt.
• To assemble the burger, place the burger on the toasted bun. Place sauteed onions over the burger before covering it with the top part of the bun. Arrange hot fries next to the burger. Garnish with lettuce leaves, red-onion slices, tomato slices and bean sprouts. Serve immediately.
• Note time is not accurate because of the need to cook to temp not to time.

Steps:

• Place the avocados in a large bowl and use a large spoon to break them up.
• Add the remaining ingredients except the chips and raw vegetables.
• Using a spoon, stir everything together, taking care to leave it slightly chunky.
• Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
• Ideas for leftover guacamole:.
• Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
• Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
• Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
• Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.

Steps:

• Pour sake and chambord into a shaker filled with ice.
• Shake and then strain into serving glass.
• Don't drink too many or --
• Get a designated driver.