St. Patrick's Day: Irish Black Russian

1 (1.5 fluid ounce) jigger coffee flavored liqueur2 (1.5 fluid ounce) jiggers vodka1 (12 fluid ounce) can or bottle Irish stout beer1 (12 fluid ounce) can or bottle cola-flavored carbonated beverageHalf-fill a highball glass with ice cubes. Measure in the coffee liqueur and vodka. Pour cola to within 1/2 inch of the top. finish with enough Irish stout to form a 'head' on the top. Stir and serve. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Cake Recipes: Grandma Gudgel's Black Bottom Cupcakes | Submitted By: NANCYSTANFIELD

1 (8 ounce) package cream cheese1 egg1/3 cup white sugar1/8 teaspoon salt1 cup semisweet chocolate chips1 1/2 cups all-purpose flour1 cup white sugar1/4 cup cocoa1 teaspoon baking soda1/2 teaspoon salt1 cup water1/3 cup vegetable oil1 tablespoon distilled white vinegar1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture. Bake for 30 to 35 minutes. Amount Per Serving  Calories: 172 | Total Fat: 8.7g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Grandma Gudgel's Black Bottom Cupcakes

Servings Per Recipe: 24

Amount Per Serving

Calories: 172

Total Fat: 8.7gCholesterol: 19mgSodium: 144mgTotal Carbs: 22.4g    Dietary Fiber: 1gProtein: 2.5g VIEW DETAILED NUTRITION
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Ramadan: Black Glutinous Rice Porridge | Submitted By: Farida

1 2/3 cups water1 pandan leaf3/4 cup black glutinous rice1/2 cup brown sugar1/4 cup white sugar2 cups coconut milkIn a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat. Amount Per Serving  Calories: 250 | Total Fat: 12.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.4gCholesterol: 0mgSodium: 15mgTotal Carbs: 34.7g    Dietary Fiber: 0.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Cake Recipes: Black Forest Cake II | Submitted By: Valinda

1 2/3 cups all-purpose flour2/3 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt1/2 cup shortening1 1/2 cups white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups buttermilk1/2 cup kirschwasser1/2 cup butter3 1/2 cups confectioners' sugar1 pinch salt1 teaspoon strong brewed coffee2 (14 ounce) cans pitted Bing cherries, drained2 cups heavy whipping cream1/2 teaspoon vanilla extract1 tablespoon kirschwasser1 (1 ounce) square semisweet chocolatePreheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Amount Per Serving  Calories: 693 | Total Fat: 33.6g | Cholesterol: 112mg

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Healthy Side Dish Recipes: Quinoa and Black Beans | Submitted By: 3LIONCUBS

1 teaspoon vegetable oil1 onion, chopped3 cloves garlic, peeled and chopped3/4 cup uncooked quinoa1 1/2 cups vegetable broth1 teaspoon ground cumin1/4 teaspoon cayenne peppersalt and pepper to taste1 cup frozen corn kernels2 (15 ounce) cans black beans, rinsed and drained1/2 cup chopped fresh cilantroHeat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Amount Per Serving  Calories: 142 | Total Fat: 1.7g | Cholesterol: 0mg

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Simple, healthy, adaptable, yay! This was a little bland for our tastes, so I'll be kicking up the spices a notch but I'll definitely make it again. I doubled the recipe except for the black beans and added a bell pepper, and it would have served at least 6 as a main dish. (We wanted the leftovers for lunches.) It was ok cold too. Btw the bulk grains section of our groceries here are starting to carry quinoa for $1.99/lb. Ask your grocer to carry it, I was told it was up to $8.99 at health food stores. Was this review helpful? [ YES ]
67 users found this review helpful Simple, healthy, adaptable, yay! This was a little bland for our tastes, so I'll be kicking up...

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