Egg Nog - Cooked - drinking.land

Egg Nog - Cooked

Egg Nog - Cooked
granulated Sugar - drinking.land

granulated Sugar

1 cup
×
granulated Sugar - drinking.land

granulated Sugar

granulated Sugar



Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Water - drinking.land

Water

1/2 cup
×
Water - drinking.land

Water

Water



Water (chemical formula: H2O) is a transparent fluid which forms the world's streams, lakes, oceans and rain, and is the major constituent of the fluids of organisms. As a chemical compound, a water molecule contains one oxygen and two hydrogen atoms that are connected by covalent bonds. Water is a liquid at standard ambient temperature and pressure, but it often co-exists on Earth with its solid state, ice; and gaseous state, steam (water vapor). It also exists as snow, fog, dew and cloud. Water covers 71% of the Earth's surface. It is vital for all known forms of life. On Earth, 96.5% of the planet's crust water is found in seas and oceans, 1.7% in groundwater, 1.7% in glaciers and the ice caps of Antarctica and Greenland, a small fraction in other large water bodies, and 0.001% in the air as vapor, clouds (formed of ice and liquid water suspended in air), and precipitation. Only 2.5% of this water is freshwater, and 98.8% of that water is in ice (excepting ice in clouds) and groundwater. Less than 0.3% of all freshwater is in rivers, lakes, and the atmosphere, and an even smaller amount of the Earth's freshwater (0.003%) is contained within biological bodies and manufactured products. A greater quantity of water is found in the earth's interior.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Lemon juice - drinking.land

Lemon juice

1/2 1 tsp
×
Lemon juice - drinking.land

Lemon juice

Lemon juice



Juice is a liquid (drink) that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages. Juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without fermentation.[1] The Food and Agriculture Organization of the United Nations (FAO) estimated the total world production of citrus fruit juices to be 12,840,318 tonnes in 2012.[2] The biggest fruit juice consumers are German : 39.6 liters consumed annually per person. They are followed by the US, which annually consume 33 liters.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Egg - drinking.land

Egg

6 pcs
×
Egg - drinking.land

Egg

Egg



An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reptile eggs, bird eggs, and monotreme eggs are laid out of water, and are surrounded by a protective shell, either flexible or inflexible. Eggs laid on land or in nests are usually kept within a favorable temperature range (warm) while the embryo grows. When the embryo is adequately developed it hatches, i.e. breaks out of the egg's shell. Some embryos have a temporary egg tooth with which to crack, pip, or break the eggshell or covering. The largest recorded egg is from a whaleshark, and was 30 cm × 14 cm × 9 cm (11.8 in × 5.5 in × 3.5 in) in size; whale shark eggs normally hatch within the mother. At 1.5 kg (3.3 lb) and up to 17.8 cm × 14 cm (7.0 in × 5.5 in), the ostrich egg is the largest egg of any living bird,[2] though the extinct elephant bird and some dinosaurs laid larger eggs. The bee hummingbird produces the smallest known bird egg, which weighs half of a gram (around 0.02 oz). The eggs laid by some reptiles and most fish can be even smaller, and those of insects and other invertebrates can be much smaller still.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Milk - drinking.land

Milk

4 cups
×
Milk - drinking.land

Milk

Milk



Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Hazelnut liqueur - drinking.land

Hazelnut liqueur

2 tblsp
×
Hazelnut liqueur - drinking.land

Hazelnut liqueur

Hazelnut liqueur



Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavors that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Vanilla extract - drinking.land

Vanilla extract

1/2 1 tsp
×
Vanilla extract - drinking.land

Vanilla extract

Vanilla extract



Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contains a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). Double and triple strength (up to 20-fold) vanilla extracts are available. Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties. Bourbon vanilla is named for the period when the island of Réunion was ruled by the Bourbon kings of France; it does not contain Bourbon whiskey. Natural vanilla flavoring is derived from real vanilla beans with little to no alcohol. The maximum amount of alcohol that is usually present is only 2-3%. Imitation vanilla extract contains vanillin, made either from guaiacol or from lignin, a byproduct of the wood pulp industry.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Nutmeg - drinking.land

Nutmeg

1/8 1 tsp
×
Nutmeg - drinking.land

Nutmeg

Nutmeg



Nutmeg (also known as pala in Indonesia) is one of the two spices - the other being mace - derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7-9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Salt - drinking.land

Salt

1/8 1 tsp
×
Salt - drinking.land

Salt

Salt



Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for human life, and saltiness is one of the basic human tastes. The tissues of animals contain larger quantities of salt than do plant tissues. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Heavy cream - drinking.land

Heavy cream

3/4 cup
×
Heavy cream - drinking.land

Heavy cream

Heavy cream



Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries, cream is usually sold partially fermented: sour cream, cr?me fraîche, and so on. Cream has many culinary uses in sweet, bitter, salty and tangy dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Sugar - drinking.land

Sugar

1 tblsp
×
Sugar - drinking.land

Sugar

Sugar



Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.

Ingredients description from page: link

Check out also other drinks with this ingredient: link
Egg Nog - Cooked - drinking.land

Egg Nog - Cooked

Egg Nog - Cooked

Egg Nog - Cooked

(Egg Nog - Cooked)




Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.




Designed by PerfectSoft Copyright © .
YouTube terms of services
Google Privacy Policy
Egg Nog - Cooked

Egg Nog - Cooked

Irish Cream Liqueur #2

Irish Cream Liqueur #2

Syllabub

Syllabub

Chocolate Drink

Chocolate Drink

Gogl-Mogl

Gogl-Mogl

Gin Fix

Gin Fix

Castillian Hot Chocolate

Castillian Hot Chocolate

Russian Tea #1

Russian Tea #1

Brandied Egg Sour

Brandied Egg Sour

Lassi - Sweet

Lassi - Sweet

Strawberry Smoothie

Strawberry Smoothie

Sherry Eggnog

Sherry Eggnog

Egg Nog #2

Egg Nog #2

Egg Nog - Williamsburg

Egg Nog - Williamsburg

Kanaan

Kanaan

Baltimore Eggnog

Baltimore Eggnog

Punch #2

Punch #2

Bourbon Fix

Bourbon Fix

Microwave Hot Cocoa

Microwave Hot Cocoa

Doctor Dawson

Doctor Dawson

Iced Coffee

Iced Coffee

Bourbon Sling

Bourbon Sling

Masala Chai

Masala Chai

Scotch Fix

Scotch Fix

Royalty Fizz

Royalty Fizz

Amaretto Liqueur

Amaretto Liqueur

Whiskey Eggnog

Whiskey Eggnog

Vanilla-Coffee Liqueur

Vanilla-Coffee Liqueur

Egg Nog - Katie's

Egg Nog - Katie's

Aloha Fruit punch

Aloha Fruit punch