QUEEN OF HEARTS COCKTAIL
Steps:
- Mix cranberry juice, orange juice, vodka, and Campari in a cocktail shaker with ice. Squeeze in lemon juice and strain into 4 glasses filled with ice.
QUEEN KORINA'S SALAD
Steps:
- For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
- When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
- Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
- For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
- For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.
QUEEN OF HEARTS CHAMPAGNE COCKTAIL
Get in the mood for romance with this classic Champagne and vodka cocktail, made with fresh strawberry purée.
Provided by English_Rose
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Spoon the strawberry purée into a Champagne flute. Add the vodka, then top up the glass with Champagne. Stir well, then garnish with the slice of star fruit.
Nutrition Facts : Calories 70, Fat 0.1, Sodium 0.5, Carbohydrate 1.4, Fiber 0.4, Sugar 0.8, Protein 0.1
QUEEN OF HEARTS COCKTAIL
Make and share this Queen of Hearts Cocktail recipe from Food.com.
Provided by Mareesme
Categories Beverages
Time 2m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine juices, vodka and campari into cocktail shaker with ice.
- Squeeze in lemon juice.
- Shake for 15 seconds and serve in martini glasses garnished with a lemon twist.
- Enjoy!
Nutrition Facts : Calories 152.9, Fat 0.2, Sodium 2.9, Carbohydrate 16.9, Fiber 0.9, Sugar 12.9, Protein 0.5
QUEEN OF HEARTS CAKE
Swirls of vanilla frosting decorate this beautiful 3-layer cake, perfect for any celebration. A slice reveals a dramatic red layer inside -- sure to impress all.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
- Make cake batter as directed on boxes (both boxes can be made at one time).
- Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food color to desired color. Pour batter into third pan.
- Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
- Place small amount of frosting in center of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
- Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe center of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
- Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 810, Carbohydrate 116 g, Cholesterol 70 mg, Fat 7 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 89 g, TransFat 0 g
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