http://www.aquavalue.com/rss.aspx?t=t&q=10010&p=45Lounging Around the Pool this summer?Browse our Recipes, Pool Party Games, Ideas for Backyard Entertainment, Health and Fitness in your pool, spa and sauna, and more! - Posted in Around the Poolhttp://www.aquavalue.com//aroundthepool-q10511-Around_the_Pool.aspxhttp://www.aquavalue.com//aroundthepool-q10511-Around_the_Pool.aspxTue, 20 Jul 2010 00:00:00 GMTSubmitted by:Dallas & Greg Boyer, A&M Corson's AquaValue, Arizonawww.aquavalue.com/amcorsons"The best appetizer recipe I have ever found and the one that gets the most compliments, just happens to be the easiest recipe ever!"Combine equal amounts of: Freshly grated Parmesan Cheese Chopped Artichoke hearts (water packed) Mayonnaise Put in an oven proof container and bake at 350° for 30 minutes or until bubbly and slightly browned. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10073-Artichoke_Parmesan_Dip.aspxhttp://www.aquavalue.com//aroundthepool-q10073-Artichoke_Parmesan_Dip.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Guy Fieri (Heidi Gutman/ABC)Servings: 4Difficulty: ModerateCook Time: 60-120 min Ingredients 4 ears of corn, in husk 3 tablespoons unsalted butter, at room temperature 1 teaspoon lime zest 1 teaspoon chili powder ¼ teaspoon garlic, granulated ½ teaspoon salt ½ teaspoon black pepper, freshly cracked   Cooking Directions In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10074-Guy_Fieris_Chili_Lime_Corn_on_the_Cob.aspxhttp://www.aquavalue.com//aroundthepool-q10074-Guy_Fieris_Chili_Lime_Corn_on_the_Cob.aspxSun, 06 Dec 2009 00:00:00 GMT Chef's Table: Waverly Inn RecipeFrom the kitchen of John DeLucieServings: 2Difficulty: ModerateCook Time: 30-60 min  Ingredients  For the Crab Cakes: 1 teaspoon unsalted butter 1/2 small onion, chopped 1 red bell pepper, chopped 1 small carrot, chopped 1 rib of celery, chopped 1 teaspoon coars kosher salt 1/2 cup helmans mayo 1 pound lump crab meat 1 1/2 teaspoon old bay seasoning 1/2 teaspoon ground black pepper 6 tablespoons panko bread crumbs Cooking DirectionsAssembly: Pick over the crab meat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10075-John_DeLucies_Sumptuous_Crab_Cakes_.aspxhttp://www.aquavalue.com//aroundthepool-q10075-John_DeLucies_Sumptuous_Crab_Cakes_.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Sara MoultonDifficulty: EasyCook Time: 1-30 min   Ingredients 1 1/2 cups all-purpose flour 1 cup beer 1 cup mayonnaise 1/2 cup Kalamata olives, pitted 1 tablespoon fresh lemon juice 2 medium zucchini Vegetable oil, for deep frying Kosher salt and freshly ground black pepper, to taste   Cooking Directions Whisk 1 cup of the flour with the beer in a large bowl until smooth. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10114-Crispy_Zucchini_Sticks_with_Olive_Dip_.aspxhttp://www.aquavalue.com//aroundthepool-q10114-Crispy_Zucchini_Sticks_with_Olive_Dip_.aspxSun, 06 Dec 2009 00:00:00 GMT Feasty Boys' Grilled Chicken NachosFrom the kitchen of The Feasty BoysServings: 6Difficulty: EasyCook Time: 1-30 min The Feasty Boys create Michigan-worthy treatsfor your tailgate party.  Ingredients Chicken 1 to 2 lbs. boneless chicken breasts 1 bottle Italian salad dressing 1/2 cup Parmesan cheese (shredded) Nacho Cheese Sauce 1/2 cup Corona Beer 1 tsp ground cumin 1/2 tsp chili powder 1 tsp garlic, chopped 1/4 tsp cayenne pepper 1 tomato, chopped 1 green onion, chopped 16 oz. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10115-Go_Blue_Grilled_Chicken_Nachos.aspxhttp://www.aquavalue.com//aroundthepool-q10115-Go_Blue_Grilled_Chicken_Nachos.aspxSun, 06 Dec 2009 00:00:00 GMT Chef David Walzog's Easy Summer SideFrom the kitchen of David WalzogServings: 8Difficulty: EasyCook Time: 1-30 minIf you want to add some zip to your Labor Day barbecue, Chef David Walzog has some spicy ideas before you fire up the grill. Walzog, executive chef of The Steakhouse at Monkey Bar in New York joined Good Morning America for a Labor Day barbecue. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10116-Grill_Roasted_Sweet_Corn_on_the_Cob_with_Sundried_Tomato_Butter.aspxhttp://www.aquavalue.com//aroundthepool-q10116-Grill_Roasted_Sweet_Corn_on_the_Cob_with_Sundried_Tomato_Butter.aspxSun, 06 Dec 2009 00:00:00 GMT A Summer Picnic Recipe from Sara MoultonFrom the kitchen of Sara MoultonServings: 6Difficulty: EasyCook Time: 1-30 min  Pack your picnic basket with Sara Moulton's amazing picnic dishes. Check out the recipe for the Grilled Potato and Corn Salad with Chipotle Mayonnaisethat Moulton showed off on Good Morning America. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10117-Grilled_Potato_and_Corn_Salad_with_Chipotle_Mayonnaise_.aspxhttp://www.aquavalue.com//aroundthepool-q10117-Grilled_Potato_and_Corn_Salad_with_Chipotle_Mayonnaise_.aspxSun, 06 Dec 2009 00:00:00 GMT Indulge In A Guiltless Snack By the Author of the "Beauty Diet."From the kitchen of Lisa Drayer, M.A., R.D.Servings: 2-4Difficulty: EasyCook Time: 1-30 min A typical restaurant-sized portion of potato skins can be pretty caloric. Three wedges will add up to about 250 calories. If you make sweet potato fries instead, however, you can double the portion for more than 100 fewer calories. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10118-Dietician_Lisa_Drayers_Grilled_Sweet_Potato_Fries.aspxhttp://www.aquavalue.com//aroundthepool-q10118-Dietician_Lisa_Drayers_Grilled_Sweet_Potato_Fries.aspxSun, 06 Dec 2009 00:00:00 GMT The Iron Chef Presents a Way to Get Your Daily Veggies, Italian Style.From the kitchen of Mario BataliServings: 6Difficulty: EasyCook Time: 1-30 min Mario Batali joined "Good Morning America" to celebrate his sixth cookbook, "Italian Grill." Get Batali's recipes for his signature Grilled Vegetable Salad, Capri Style. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10119-Mario_Batalis_Grilled_Vegetable_Salad.aspxhttp://www.aquavalue.com//aroundthepool-q10119-Mario_Batalis_Grilled_Vegetable_Salad.aspxSun, 06 Dec 2009 00:00:00 GMT Bam! Cajun Fajita Fixin'sFrom the kitchen of Emeril LagasseServings: 8Difficulty: EasyCook Time: 1-30 min Ingredients 1 1/2 cups cooked black beans, drained if canned 3/4 cup fresh tomatoes, peeled, seeded and chopped 1/2 cup green onions, finely chopped 1/2 cup yellow bell pepper, finely chopped 1/4 cup fresh cilantro, finely chopped 2 tablespoons fresh lime juice 2 tablespoons olive oil 2 tablespoons chipotle chili in adobo sauce, or less to taste, chopped 1 1/2 teaspoons garlic, minced 1/4 teaspoon salt Pinch cayenne Cooking Directions In a mixing bowl, combine all of the ingredients. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10120-Kicked_Up_Black_Bean_Salsa_.aspxhttp://www.aquavalue.com//aroundthepool-q10120-Kicked_Up_Black_Bean_Salsa_.aspxSun, 06 Dec 2009 00:00:00 GMT Rocco DiSpirito Fires Up the GrillFrom the kitchen of Rocco DiSpiritoServings: 6Difficulty: EasyCook Time: 30-60 min Ready to fire up the grill for the Memorial Day holiday?Veggie lovers will want to try the Marinated Grilled Vegetables. Ingredients 1-inch piece fresh ginger, peeled and smashed 2 cloves garlic, minced 1 tablespoon parsley, chopped 1/3 cup red wine vinegar 1 1/2 cups olive oil Salt and freshly ground pepper, to taste 2 red bell peppers, halved and seeded 2 yellow bell peppers, halved and seeded 3 zucchini, halved length-wise 3 yellow squash, halved length-wise 3 red onions, cut into 1-inch rings crosswise 2 bunches scallions, roots trimmed and greens trimmed one inch Cooking Directions In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10121-Marinated_Grilled_Vegetables_.aspxhttp://www.aquavalue.com//aroundthepool-q10121-Marinated_Grilled_Vegetables_.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Anne ByrnServings: 6Difficulty: EasyCook Time: 1-30 minOn Good Morning America, author Anne Byrn shared her book for cooks on the go. "The Dinner Doctor" is chock full of ingenious recipes that show you how to turn supermarket convenience foods into savory dishes for your entire family. Ingredients 6 sticks string cheese (1 ounce) 1 package refrigerated bread-stick dough (11 ounces) 1 cup jarred marinara sauce (or pizza sauce)  Cooking Directions Preheat the oven to 400°F Unwrap the string cheese sticks and cut them in half crosswise. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10122-Mini_Cheese_Calzones.aspxhttp://www.aquavalue.com//aroundthepool-q10122-Mini_Cheese_Calzones.aspxSun, 06 Dec 2009 00:00:00 GMT A Stunning Appetizer Made in Ten Minutes!From the kitchen of Sandra LeeServings: 4-6Difficulty: EasyCook Time: 1-30 min Ingredients 1 pound thin asparagus, ends trimmed 3 ounce prosciutto (like 1 package of Columbus ®) 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice (ReaLemon ®) Salt and pepper Cooking Directions Preheat oven to 400 degrees F. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10123-Sandra_Lees_Prosciutto_Tied_Asparagus.aspxhttp://www.aquavalue.com//aroundthepool-q10123-Sandra_Lees_Prosciutto_Tied_Asparagus.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Emeril LagasseServings: 8Difficulty: ModerateCook Time: 30-60 minReady for a springtime party? Ingredients 2 Italian breads (12 to 13 inches in length and 3 to 4 inches wide) 2 packages fresh spinach (10-ounce), well rinsed and stems trimmed 4 tablespoons unsalted butter 1 cup yellow onions, chopped 1 tablespoon garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne 6 tablespoons all-purpose flour 1 cup milk 1 cup heavy cream 2 teaspoons fresh lemon juice 1 cup rindless Brie cheese (1/2-inch cubes) 1 cup grated Monterey Jack cheese 1/2 cup Parmesan cheese, freshly grated 1 jar marinated artichoke hearts (6 1/2-ounces), drained and chopped 4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces 8 ounces fresh lump crabmeat, picked over for shells and cartilage Cooking Directions Preheat the oven to 350° F. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10124-Spinach_Artichoke_and_Crabmeat_Dip_Served_in_Italian_Bread_.aspxhttp://www.aquavalue.com//aroundthepool-q10124-Spinach_Artichoke_and_Crabmeat_Dip_Served_in_Italian_Bread_.aspxSun, 06 Dec 2009 00:00:00 GMT The "Real Housewives Star" Dishes Out Her Guilty Free Recipes From the kitchen of Bethenny FrankelServings: 1Difficulty: ModerateCook Time: 1-30 min Bethenny Frankel may have made her name on the hit television show "The Real Housewives of New York City," but she has stayed in the limelight for her gifts as a natural food chef. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10125-Bethenny_Frankels_Naturally_Thin_Easy_Impressive_Frittata.aspxhttp://www.aquavalue.com//aroundthepool-q10125-Bethenny_Frankels_Naturally_Thin_Easy_Impressive_Frittata.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Hungry GirlServings: 2-4Difficulty: ModerateCook Time: 30-60 min Ingredients 1 medium butternut squash (about 2lbs. large enough to yield 20oz uncooked flesh) 1/8 teaspoon kosher salt Cooking Directions Preheat oven to 425 degrees. Use a sharp knife to remove the ends of the squash. - Posted in Around the Pool / Appetizers and Side Disheshttp://www.aquavalue.com//aroundthepool-q10172-Hungry_Girls_Bake_tastic_Butternut_Squash_Fries.aspxhttp://www.aquavalue.com//aroundthepool-q10172-Hungry_Girls_Bake_tastic_Butternut_Squash_Fries.aspxSun, 06 Dec 2009 00:00:00 GMT Food Network's Hot Chef Dave Lieberman with Cool Summer RecipesFrom the kitchen of Dave LiebermanServings: 2-4Difficulty: ModerateCook Time: Over 120 minLieberman is the host of the Food Network show, "Good Deal with Dave Lieberman," and author of "Young & Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10127-Baby_Back_Ribs_and_Beer_BBQ_Sauce.aspxhttp://www.aquavalue.com//aroundthepool-q10127-Baby_Back_Ribs_and_Beer_BBQ_Sauce.aspxSun, 06 Dec 2009 00:00:00 GMT Add a Little Flavor To Your Pork RibsTasty Tomatoes: Balsamic Pork Ribs With Chutney From the kitchen of Scott ConantServings: 6Difficulty: ModerateCook Time: Over 120 minScott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10128-Scott_Conants_Balsamic_Pork_Ribs.aspxhttp://www.aquavalue.com//aroundthepool-q10128-Scott_Conants_Balsamic_Pork_Ribs.aspxSun, 06 Dec 2009 00:00:00 GMT From "Cooking the Cowboy Way" by Grady Spears with June Naylor/Andrews McMeel Publishing Cowboy chef Grady Spears grills up his Red, White and Blue cheeseburgers.(Ida Mae Astute/ABC News)From the kitchen of Grady Spears Servings: 4Difficulty: ModerateCook Time: 1-30 minNothing beats the flavor combination of blue cheese, bacon, and chipotle. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10129-Grady_Spears_Blue_Cheese_And_Bacon_Burger_With_Chipotle_Mayo.aspxhttp://www.aquavalue.com//aroundthepool-q10129-Grady_Spears_Blue_Cheese_And_Bacon_Burger_With_Chipotle_Mayo.aspxSun, 06 Dec 2009 00:00:00 GMT (Ida Mae Astute/ABC)From the kitchen of Sandra Lee Servings: 4Difficulty: ModerateCook Time: 60-120 minSemi-homemade chef Sandra Lee cooks up delicious summer grilling recipes.IngredientsFor Red Onion Compote: •  2 red onions, sliced •  1/2 cup brown sugar  •  12 ounces beer •  Salt and pepper to taste For Burgers: •  3 pounds ground beef •  3 tablespoons grill seasoning•  1/2 cup shredded cheddar cheese  •  1/2 cup beer •  4 hamburger rolls, toasted •  Romaine lettuce Cooking DirectionsFor Red Onion Compote: 1. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10130-Sandra_Lees_Cheddar_Burgers_with_Red_Onion_Compote_.aspxhttp://www.aquavalue.com//aroundthepool-q10130-Sandra_Lees_Cheddar_Burgers_with_Red_Onion_Compote_.aspxSun, 06 Dec 2009 00:00:00 GMT Make Winning 'Desperate Housewives, Desperate for Dinner' DishFrom the kitchen of Ellie Fullerton Servings: 6Difficulty: EasyCook Time: Over 120 minIngredients•  4 to 5 lb. rump roast •  Olive oil (enough to brown roast) •  2 bay leaves •  8 fresh carrots peeled, whole •  1 onion, quartered •  6 oz. tomato juice •  14 oz. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10131-Desperately_Comforting_Roast_Beef.aspxhttp://www.aquavalue.com//aroundthepool-q10131-Desperately_Comforting_Roast_Beef.aspxSun, 06 Dec 2009 00:00:00 GMT From Syracuse, N.Y.Enjoy the taste of Dinosaur's Bar-B-Que-Style Ribs at home with their recipes for their famous meat and sauces.(ABC)From the kitchen of Dinosaur's Bar-B-Que in Syracuse, N.Y.Servings: 2-4Difficulty: ModerateCook Time: Over 120 minAccording to the restaurant's cookbook "Dinosaur Bar-B-Que: An American Roadhouse": "This is our reason for being. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10132-Dinosaurs_Bar_B_Que_Style_Ribs.aspxhttp://www.aquavalue.com//aroundthepool-q10132-Dinosaurs_Bar_B_Que_Style_Ribs.aspxSun, 06 Dec 2009 00:00:00 GMT The Deen Brothers Grill Up Some RibsGMA ribs(Keysha McGrady/ABC)From the kitchen of Jamie & Bobby DeenServings: 6Difficulty: EasyCook Time: 30-60 minIngredients•  1 tablespoon paprika •  1 1/2 teaspoon dark brown sugar, packed •  1 1/2 teaspoon orange zest, finely grated •  1 1/2 teaspoon salt •  3/4 teaspoon ground cumin •  1/2 teaspoon ground black pepper •  1/4 teaspoon cayenne pepper (or to taste) •  4 pounds baby back ribs, cut into 2-rib portions •  1 cup white vinegar Cooking Directions1. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10133-Dry_Rub_Baby_Back_Ribs.aspxhttp://www.aquavalue.com//aroundthepool-q10133-Dry_Rub_Baby_Back_Ribs.aspxSun, 06 Dec 2009 00:00:00 GMT (Courtesy The Food Network)From the kitchen of Sunny AndersonServings: 6Difficulty: EasyCook Time: 30-60 minIngredientsFor the chimichurri marinade: •  1 bunch fresh parsley, leaves only •  1 bunch fresh cilantro, leaves only •  5 cloves garlic •  1/2 red onion, roughly chopped •  2 teaspoons hot paprika •  2 tablespoons sherry vinegar •  1/2 cup olive oil •  1 tablespoon salt •  1 teaspoon freshly ground black pepper •  2 pounds flank steak •  12 flour tortillas (8-inch) Cooking DirectionsTo make the chimichurri: In a food processor, add parsley, cilantro, onion, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10134-Sunny_Andersons_Flank_Steak_Fajitas.aspxhttp://www.aquavalue.com//aroundthepool-q10134-Sunny_Andersons_Flank_Steak_Fajitas.aspxSun, 06 Dec 2009 00:00:00 GMT Recipe Courtesy of Jacques Pepin (ABC News)From the kitchen of Jacques PepinDifficulty: ModerateCook Time: 1-30 minEasy to make, hard to resist. Julia Child and Jacques Pepin share this recipe from the companion book to their 22-part PBS series. It requires special equipment, including a ridged stovetop grill, one half of a large potato, cut crosswise, and a baking dish or ovenproof platter for resting the chops, or a metal bowl to cover chops on the grill. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10135-Jacques_Pepins_Grilled_Pork_Chops.aspxhttp://www.aquavalue.com//aroundthepool-q10135-Jacques_Pepins_Grilled_Pork_Chops.aspxSun, 06 Dec 2009 00:00:00 GMT Perfect for a Kicked Up Father's Day BarbecueFrom the kitchen of Emeril LagasseServings: 2Difficulty: EasyCook Time: 1-30 minWe asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America." Carolyn Martin of Brewster, N.Y., wrote: "I would like to see Emeril do a kicked up Father's Day barbecue. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10136-Grilled_Steak_Burgers_and_Caramelized_Onions.aspxhttp://www.aquavalue.com//aroundthepool-q10136-Grilled_Steak_Burgers_and_Caramelized_Onions.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Gourmet MagazineServings: 6Difficulty: ModerateCook Time: 60-120 minIngredients•  1 3/4 lbs. beef tenderloin roast, trimmed •  2 tablespoons soy sauce •  2 tablespoons fresh lime juice •  2 teaspoons kosher salt •  1 teaspoon ground cumin •  6 rounds of red onion (1/4-inch-thick cut from 1 large) •  2 teaspoons olive oil •  3 medium zucchini (1 lb. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10137-Marinated_Beef_Kebabs_with_Grilled_Onion_and_Zucchini.aspxhttp://www.aquavalue.com//aroundthepool-q10137-Marinated_Beef_Kebabs_with_Grilled_Onion_and_Zucchini.aspxSun, 06 Dec 2009 00:00:00 GMT Sara Moulton's Time Saving DinnersFrom the kitchen of Sara MoultonServings: 6Difficulty: EasyCook Time: 1-30 minSara Moulton, host of "Sara's Secrets" on the Food Network and executive chef for Gourmet, has a new cookbook out called "Sara's Secrets for Weeknight Meals." She demonstrated on "Good Morning America" how to prepare recipes from her latest collection. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10138-Meatloaf_Burger.aspxhttp://www.aquavalue.com//aroundthepool-q10138-Meatloaf_Burger.aspxSun, 06 Dec 2009 00:00:00 GMT No-Nonsense Labor Day Barbecue FavoriteFrom the kitchen of Steven RaichlenServings: 6Difficulty: EasyCook Time: Over 120 minThis recipe for Memphis-Style Ribs from Steven Raichlen's "The Barbecue Bible" is an easy way to please at your next cook out. IngredientsRibs and the Rub •  6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) •  1 1/2 tablespoons paprika •  1 1/2 tablespoon freshly ground black pepper •  1 1/2 tablespoon brown sugar, firmly packed •  1 1/2 tablespoon salt Mop sauce (optional) •  2 cups cider vinegar •  1/2 cup yellow mustard (Ball-park) •  2 teaspoons salt Cooking Directions1. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10139-Memphis_Style_Ribs.aspxhttp://www.aquavalue.com//aroundthepool-q10139-Memphis_Style_Ribs.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Sam ChampionServings: 4-6Difficulty: EasyCook Time: 60-120 minIngredients•  1 large egg •  10 3/4-ounce can Campbell's Tomato Soup (only use 3/4 of the can) •  1 cup Ritz Crackers, finely ground into crumbs in a food processor •  1 3/4 teaspoon salt •  1 teaspoon pepper •  11/2 cups onion, finely diced •  2 pounds ground beef •  1 pound ground pork Cooking Directions1. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10140-Sam_Champions_Meatloaf.aspxhttp://www.aquavalue.com//aroundthepool-q10140-Sam_Champions_Meatloaf.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Tim LoveServings: 4Difficulty: ModerateCook Time: 30-60 minChef Tim Love of Lonesome Dove Western Bistro in Fort Worth, Texas, and the new Lonesome Dove NYC showed "Good Morning America" how to make the perfect steak.IngredientsSteak •  4 beef ribeyes (12 oz. each), fat cap off •  2 tsp olive oil •  2 tsp salt •  2 tsp cracked black pepper Compound butters •  1 lb. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10141-Seared_Ribeye_With_Serrano_Lime_Butter_.aspxhttp://www.aquavalue.com//aroundthepool-q10141-Seared_Ribeye_With_Serrano_Lime_Butter_.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Mario BataliServings: 4Difficulty: EasyCook Time: 1-30 minFood Network star and restaurateur Mario Batali has a new book, "Mario Tailgates NASCAR Style," which specializes in Southern-style grill favorites. Anyone who loves to tailgate will be sure to find something they like in this cookbook. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10142-Mario_Batalis_Skirt_Steak_Asada_Tacos_.aspxhttp://www.aquavalue.com//aroundthepool-q10142-Mario_Batalis_Skirt_Steak_Asada_Tacos_.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Good HousekeepingServings: 8Difficulty: EasyCook Time: Over 120 minTry this Beef Stew Recipe in the All Clad Slow Cooker. (If capacity of slow cooker is more or less than 5 1/2 to 6 1/2 quarts, scale recipe accordingly.) Ingredients•  190 grams celery stalks (about 3 stalks), cut into 1/2-inch-long slices •  1 medium onion cut into 16 wedges •  1 bag (16 ounces) peeled baby carrots •  3 pounds choice boneless beef chuck for stew, cut into 1 1/2 -inch pieces •  1 can (14 1/2 ounces) stewed tomatoes •  1 cup water •  1 teaspoon salt •  1/4 teaspoon coarsely ground black pepper •  1/4 teaspoon dried thyme Cooking DirectionsCombine all ingredients in slow cooker. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10143-Slow_Cooked_Beef_Stew.aspxhttp://www.aquavalue.com//aroundthepool-q10143-Slow_Cooked_Beef_Stew.aspxSun, 06 Dec 2009 00:00:00 GMT South of the Border Summer Recipes  (ABC)From the kitchen of Emeril LagasseServings: Over 8Difficulty: ModerateCook Time: 30-60 minWhen the heat makes you and your friends feel like you are south of the border, you might as well act and eat like you are, and no summer fiesta is complete without tacos. "Good Morning America" and Emeril Lagasse have teamed up to help you satisfy all of your amigos — with a full-out taco bar. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10144-Emerils_Summer_Taco_Bar_.aspxhttp://www.aquavalue.com//aroundthepool-q10144-Emerils_Summer_Taco_Bar_.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of the Texas Beef CouncilServings: 6Difficulty: DifficultCook Time: Over 120 minIngredients•  1 whole brisket (it helps to have a meat thermometer for this recipe) Rub •  1/2 cup chili powder •  1/2 cup salt •  1/4 cup granulated garlic •  1/4 cup granulated onion •  1/4 cup black pepper •  1/4 cup sugar •  2 tablespoons dry mustard •  2 bay leaves Sauce •  1 cup strong black coffee •  1 cup Worcestershire sauce •  1 cup ketchup •  1/2 cup cider vinegar •  1/2 cup brown sugar •  3 tablespoons chili powder •  2 teaspoons salt •  2 cups onions, chopped •  1/4 cup fresh jalapenos, minced •  6 cloves garlic, minced Cooking DirectionsCombine seasoning ingredients in a food processor until evenly distributed. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10145-Texas_Oven_BBQ_Brisket.aspxhttp://www.aquavalue.com//aroundthepool-q10145-Texas_Oven_BBQ_Brisket.aspxSun, 06 Dec 2009 00:00:00 GMT  (Steve Fenn/ABC)From the kitchen of Michael SchlowServings: 4Difficulty: EasyCook Time: Over 120 minMichael Schlow, chef/owner of Alta Strada, joins us at the grill with a recipe for flank steak. It is a recipe that Schlow grew up with. So, fire up the grill and judge for yourself. Ingredients•  1 large flank steak (1/2 to 2 pounds) •  Salt and pepper, for seasoning the steak before grilling For the Marinade •  1/2 cup extra-virgin olive oil •  1/4 cup sherry vinegar •  2 tablespoons balsamic vinegar •  1/4 cup water •  1 tablespoon ketchup •  1/2 teaspoon Worcestershire sauce •  1 teaspoon honey •  1 teaspoon sugar •  1/2 red onion, very finely diced •  1 pinch cayenne pepper •  1 teaspoon chopped fresh rosemary •  1/2 teaspoon fresh thyme leaves, chopped •  1/2 teaspoon pepper  Cooking DirectionsNote: A prolonged stint in the marinade helps develop the rich flavor of this steak, so let it marinate a full 24 hours; 36 is even better. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10146-The_Best_Flank_Steak.aspxhttp://www.aquavalue.com//aroundthepool-q10146-The_Best_Flank_Steak.aspxSun, 06 Dec 2009 00:00:00 GMT Excerpt From 'Semi-Homemade Grilling 2' From the kitchen of Sandra LeeServings: 4Difficulty: ModerateCook Time: 30-60 minIngredients•  Oil •  Cast-iron skillet •  4 tablespoons butter •  2 red onions, thinly sliced •  1 yellow onion, thinly sliced •  1 bottle beer (12-ounce Miller Genuine Draft) •  8 cheddar bratwurst links (Johnsonville) •  4 sourdough sandwich rolls, toasted •  1 cup sharp cheddar cheese (Sargento) •  stone-ground mustard Cooking DirectionsSet up grill for direct cooking over high heat. - Posted in Around the Pool / Beef and Porkhttp://www.aquavalue.com//aroundthepool-q10147-Sandra_Lees_Wisconsin_Beef__Cheddar_Brats_With_Beer_Braised_Onions.aspxhttp://www.aquavalue.com//aroundthepool-q10147-Sandra_Lees_Wisconsin_Beef__Cheddar_Brats_With_Beer_Braised_Onions.aspxSun, 06 Dec 2009 00:00:00 GMT (ABCNEWS.com)From the kitchen of Elizabeth KarmelDifficulty: ModerateCook Time: 60-120 minIngredientsFor the Go-To Rub: •  1/4 dark brown sugar •  1 tablespoon sweet paprika •  1 tablespoon smoked spanish paprika •  1 tablespoon ground white pepper •  1 1/2 tablespoon kosher salt •  2 teaspoons garlic powder •  2 teaspoons onion powder •  1/2 teaspoon cayenne pepper For the Beer-Can Chicken •  1 whole organic roasting chicken •  1 tablespoon olive oil •  1 tablespoon ground white pepper •  3 tablespoons dry spice rub •  1 beer (12 ounces) Cooking DirectionsFor the Go-To Rub: Toss all ingredients in a bowl and mix well. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10148-Elizabeth_Karmels_Beer_Can_Chicken_.aspxhttp://www.aquavalue.com//aroundthepool-q10148-Elizabeth_Karmels_Beer_Can_Chicken_.aspxSun, 06 Dec 2009 00:00:00 GMT 'Hungry Girl' Lisa Lillien's 200 Calorie or Less H-O-T Hot Boneless Buffalo WingsFrom the Book 'Hungry Girl: 200 Under 200'(Ida Mae Astute/ABC)From the kitchen of "Hungry Girl"Servings: 2Difficulty: ModerateCook Time: 30-60 minIngredients•  8 ounces raw boneless skinless lean chicken breast, cut into 10 nuggets •  1/4 cup Fiber One bran cereal (original) •  1 ounce Pringles Light Fat Free Barbeque Potato Crisps (or another fat-free BBQ-flavored potato chip), about 14 crisps •  3 tablespoons Frank's RedHot Original Cayenne Pepper Sauce •  Dash onion powder •  Dash garlic powder •  Dash cayenne pepper •  Dash black pepper •  Dash salt Cooking DirectionsPreheat oven to 375 degrees. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10149-Less_H_O_T_Hot_Boneless_Buffalo_Wings.aspxhttp://www.aquavalue.com//aroundthepool-q10149-Less_H_O_T_Hot_Boneless_Buffalo_Wings.aspxSun, 06 Dec 2009 00:00:00 GMT Tasty Chicken Recipes From Real People: Michael Schlow shares some delicious recipes.From the kitchen of Taste of HomeDifficulty: EasyCook Time: 30-60 minReal recipes by real people — that's the whole idea behind Taste of Home, the world's No. 1 cooking magazine where readers send in their original homespun recipes. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10150-Bruschetta_Chicken.aspxhttp://www.aquavalue.com//aroundthepool-q10150-Bruschetta_Chicken.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Sara MoultonServings: 4Difficulty: ModerateCook Time: 1-30 minTry the Buffalo Chicken Wings that chef Sara Moulton shared on Good Morning America. You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill. Ingredients•  1/2 cup mayonnaise •  1/4 cup plain yogurt •  2 ounces blue cheese (about 1/2 cup), crumbled •  4 celery ribs •  3 pounds chicken wings (12 to 14) •  2 tablespoons vegetable oil (if grilling) •  6 cups vegetable oil (if deep-frying) •  1/2 stick unsalted butter (1/4 cup) •  3 to 4 tablespoons hot sauce (such as Frank's or Goya) •  1 1/2 tablespoons cider vinegar Cooking DirectionsDressing In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10151-Sara_Moultons_Buffalo_Chicken_Wings.aspxhttp://www.aquavalue.com//aroundthepool-q10151-Sara_Moultons_Buffalo_Chicken_Wings.aspxSun, 06 Dec 2009 00:00:00 GMT Recipe Courtesy of Rocco DiSpirito (Ida Mae Astute/ABC News)From the kitchen of Rocco DiSpiritoServings: 4Difficulty: ModerateCook Time: 1-30 minChicken cutlets with lime and avocado salsa is a perfect summer dish: light, refreshing and tasty!Ingredients•  4 chicken cutlets (or two boneless, skinless breasts, halved) •  3 tablespoons extra virgin olive oil •  3 large avocados, halved, pitted, peeled and chopped •  1 large tomato, chopped •  1 medium red onion, cut in thin strips •  1 jalapeno pepper, seeded and sliced •  3 tablespoons lime juice •  1/4 cup packed fresh cilantro leaves •  Lime wedges Cooking Directions  Preheat grill pan over high heat. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10152-Rocco_DiSpiritos_Chicken_With_Lime_and_Avocado_Salsa.aspxhttp://www.aquavalue.com//aroundthepool-q10152-Rocco_DiSpiritos_Chicken_With_Lime_and_Avocado_Salsa.aspxSun, 06 Dec 2009 00:00:00 GMT From 'Emeril at the Grill'Servings: 4Difficulty: ModerateCook Time: 30-60 minIngredients•  1 1/4 cups cider vinegar, plus 1 tablespoon •  1/2 cup soy sauce, plus 1 tablespoon •  1/4 cup minced garlic •  2 bay leaves •  8 bone-in, skin-on chicken thighs •  1/4 cup honey •  Olive oil, for brushing •  1 teaspoon salt •  1/2 teaspoon black pepper, freshly ground Cooking DirectionsCombine 1/4 cup of the vinegar, 3 tablespoons of the soy sauce, garlic and bay leaves in a resealable plastic bag. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10153-Emerils_Easy_5_Ingredient_Grilled_Chicken.aspxhttp://www.aquavalue.com//aroundthepool-q10153-Emerils_Easy_5_Ingredient_Grilled_Chicken.aspxSun, 06 Dec 2009 00:00:00 GMT An Affordable Dish from Alicia Ross' book 'Cheap, Fast, Good' From the kitchen of Alicia RossServings: 8Difficulty: EasyCook Time: 1-30 minIngredients•  1/4 cup vegetable oil •  2 teaspoons garlic powder •  2 teaspoons onion powder •  1 teaspoon salt •  1/2 teaspoon black pepper •  2 2/3 pounds boneless skinless chicken breast halves (1/3 pound per person) •  16 to 24 bamboo skewers (10-inches each), soaked Cooking DirectionsIn a small bowl mix together the oil, garlic powder, onion powder, salt and black pepper. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10154-Great_Grilled_Chicken_Kebabs.aspxhttp://www.aquavalue.com//aroundthepool-q10154-Great_Grilled_Chicken_Kebabs.aspxSun, 06 Dec 2009 00:00:00 GMT Chef David Walzog's Easy Grilled ChickenFrom the kitchen of David WalzogServings: 4-6Difficulty: EasyCook Time: 1-30 minHere is his recipe for Grilled Spice Rubbed Chicken Breast. Ingredients•  3 boneless chicken breast, split in half, skin on •  Corn oil, as needed •  1 Tbsp. ground coriander •  1 Tbsp. ground cumin •  1 Tbsp. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10155-Grilled_Spice_Rubbed_Chicken_Breast_.aspxhttp://www.aquavalue.com//aroundthepool-q10155-Grilled_Spice_Rubbed_Chicken_Breast_.aspxSun, 06 Dec 2009 00:00:00 GMT Chef's Table: Waverly Inn RecipeFrom the kitchen of John DeLucieServings: 4Difficulty: ModerateCook Time: 60-120 minIngredientsFor the Chicken Pot Pie: •  3 chicken breasts, cut up •  6 chicken thighs, cut up •  1 medium onion, diced •  2 stalk celery, sliced •  3 whole carrots, chopped •  Dash of Salt •  Dash of Pepper •  1 cup baby carrots, chopped, blanched, and shocked in ice water •  1 cup frozen green peas, blanched and shocked in ice water •  1 cup crimini mushrooms, quartered, sautéed in butter, and cooled •  1/2 cup pearl onions (fresh or frozen), peeled, blanched, and shocked in ice water •  1 sheet frozen puff pastry •  1 egg, beaten For the Chicken Sauce: •  3 tablespoon butter •  3 tablespoon all-purpose flour •  1/4 cup chicken broth (from leftover stock) •  1/2 cup heavy cream •  1/2 teaspoon Tabasco •  1/2 teaspoon Worcestershire sauce •  Dash of Salt •  Dash of Pepper Cooking DirectionsFor the Chicken Stock: Preheat oven to 425 degrees F. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10156-John_DeLucies_Chicken_Pot_Pie.aspxhttp://www.aquavalue.com//aroundthepool-q10156-John_DeLucies_Chicken_Pot_Pie.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Liz LanzoneServings: 4Difficulty: EasyCook Time: 30-60 minBusy mom Ann McGeary was relying on fast food for about half of the family meals — until she went through a fast food makeover, and discovered there are simple, healthy recipes that don't take up much time. The Allentown, Pa., mom, who first appeared in February on Good Morning America is now swapping these simple recipes with her neighbors and has started her family on a healthier diet. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10157-Lemon_Basil_Chicken.aspxhttp://www.aquavalue.com//aroundthepool-q10157-Lemon_Basil_Chicken.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Jamie and Bobby DeenServings: 6Difficulty: EasyCook Time: 1-30 minIngredients•  Chicken Wings •  1 1/2 limes •  1/2 cup fresh cilantro leaves •  1/4 cup vegetable oil •  2 tablespoons honey •  1 to 2 jalapeno peppers, trimmed and sliced •  2 teaspoons tomato paste •  4 cloves garlic, chopped •  Pinch salt •  3 Pounds chicken wings, rinsed and patted dry •  Salt and freshly ground black pepper Avocado Dip •  1 avocado •  3 teaspoons fresh cilantro leaves, chopped •  1 1/2 teaspoons lime juice •  1 clove garlic, minced •  1/4 teaspoon salt •  Freshly ground black pepper, to taste. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10158-Lime_Marinated_Chicken_Wings_With_Avocado_Dip.aspxhttp://www.aquavalue.com//aroundthepool-q10158-Lime_Marinated_Chicken_Wings_With_Avocado_Dip.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Robin RobertsServings: 4Difficulty: EasyCook Time: 30-60 minIngredients•  4 chicken cutlets (6- to 8-ounce), (or chicken breasts or chicken thighs with bones, if desired) •  6 ounces potato chips •  1 clove garlic, minced •  4 tablespoons of butter •  1/4 tsp. ground black pepper Cooking DirectionsPreheat oven to 450 degrees F. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10159-GMA_Anchor_Food_Flashback_Robin_Roberts_Potato_Chip_Chicken.aspxhttp://www.aquavalue.com//aroundthepool-q10159-GMA_Anchor_Food_Flashback_Robin_Roberts_Potato_Chip_Chicken.aspxSun, 06 Dec 2009 00:00:00 GMTApplebee's Copycat Recipe Courtesy of Ron Douglas(ABC News)From the kitchen of Ron DouglasServings: 4Difficulty: ModerateCook Time: Over 120 minIngredients•  For the chicken: •  1 cup water •  1/3 cup teriyaki sauce •  ½ cup lime juice •  3 cloves of garlic, minced •  1 teaspoon tequila •  1 teaspoon liquid smoke •  ½ teaspoon salt •  ¼ teaspoon ginger, ground •  1 pound chicken breasts, boneless and skinless •  For the dressing: •  ¼ cup mayonnaise •  ¼ cup sour cream •  2 tablespoons salsa, spicy and chunky •  1 tablespoon milk •  1 teaspoon Cajun blackening spice •  ¼ teaspoon parsley flakes •  ¼ teaspoon Tabasco sauce •  1/8 teaspoon will weed, dried •  1/8 teaspoon cumin, ground •  1 cup Colby Jack cheese, shredded •  2 cups corn chips, crumbled •  Cooking DirectionsTo prepare the chicken: Whisk together the water, teriyaki, lime juice, garlic, tequila, liquid smoke, salt and ginger. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10160-Ron_Douglas_Fiesta_Lime_Chicken.aspxhttp://www.aquavalue.com//aroundthepool-q10160-Ron_Douglas_Fiesta_Lime_Chicken.aspxSun, 06 Dec 2009 11:55:27 GMT (ABC)Servings: Over 8Difficulty: EasyCook Time: Over 120 minIngredients•  1 cup chopped onion •  1 cup chopped celery •  1/4 cup oil •  1 tbsp salt •  1 tbsp sage •  1 tsp poultry seasoning •  2 cups white bread (day old) •  8 cups corn bread •  2 cans cream of chicken soup •  2 cans chicken broth (from 3 breasts) •  3 eggs •  1 tbsp vinegar •  3 chicken breasts Cooking DirectionsStew chicken breasts until done; cook the onion and celery until tender in the oil. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10161-Slow_Cooked_Chicken_Dressing.aspxhttp://www.aquavalue.com//aroundthepool-q10161-Slow_Cooked_Chicken_Dressing.aspxSun, 06 Dec 2009 00:00:00 GMTPerfect for End-of-Summer Grilling and Fall TailgatingGMA chicken wings(ABC News)From the kitchen of Martha Hall FooseServings: 4-6Difficulty: EasyCook Time: 30-60 minFrom "Screen Doors and Sweet Tea": Ain't No Thing, Chicken Wing -- Itta Bena, home of the Fighting Delta Devils Retired Mississippi Valley State University head football coach Archie "The Gunslinger" Cooley said on more than one occasion while wearing a 10-gallon hat and at times a pistol slung on his hip, "Jerry could catch a BB in the dark of night. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10170-Martha_Hall_Fooses_Aint_No_Thing_Chicken_Wing.aspxhttp://www.aquavalue.com//aroundthepool-q10170-Martha_Hall_Fooses_Aint_No_Thing_Chicken_Wing.aspxSun, 06 Dec 2009 11:55:27 GMT Kristin Abbott Wants Everything to Taste Like Buffalo Wings.Correspondent Taryn Winter Brill tests out some new recipes.From the kitchen of Kristen AbbottServings: 1Difficulty: EasyCook Time: 1-30 minTaryn Winter Brill is on the search for sandwiches across America. This one comes to "Good Morning America" from Kristen Abbott of Havertown, Pa. - Posted in Around the Pool / Chicken http://www.aquavalue.com//aroundthepool-q10171-Kristen_Abbotts_Buffalo_Wing_Sandwich.aspxhttp://www.aquavalue.com//aroundthepool-q10171-Kristen_Abbotts_Buffalo_Wing_Sandwich.aspxSun, 06 Dec 2009 00:00:00 GMT A Gooey Dessert Worthy of a RestaurantFrom the kitchen of Todd WilburServings: 8Difficulty: EasyCook Time: 30-60 minDare to indulge at home? Do it right with a warm, white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts, dripping in sizzling maple butter sauce. For Applebee's regulars, this is a hands-down favorite. - Posted in Around the Pool / Dessertshttp://www.aquavalue.com//aroundthepool-q10163-Applebees_White_Chocolate_and_Walnut_Blondie.aspxhttp://www.aquavalue.com//aroundthepool-q10163-Applebees_White_Chocolate_and_Walnut_Blondie.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of GourmetServings: Over 8Difficulty: ModerateCook Time: 60-120 minBesides good cheer and presents beneath the tree, people share food during the holidays -- especially sweets. Cookies often are a favorite snack, especially considering that St. Nick is a cookie fanatic. Gourmet's Sara Moulton came to "GMA" to share some of the magazine's favorite cookie recipes. - Posted in Around the Pool / Dessertshttp://www.aquavalue.com//aroundthepool-q10165-Blueberry_Lemon_Crumbles.aspxhttp://www.aquavalue.com//aroundthepool-q10165-Blueberry_Lemon_Crumbles.aspxSun, 06 Dec 2009 00:00:00 GMT From 'the Cake Boss'  (Courtesy Buddy Valastro)From the kitchen of Buddy Valastro aka "The Cake Boss"Servings: Over 8Difficulty: EasyCook Time: 30-60 minIngredients•  2 cups all purpose flour •  1 1/2 cups sugar •  3 teaspoons baking powder •  1/2 teaspoon salt •  4 egg whites from large eggs •  1/2 cup shortening •  1 cup whole milk •  2 large eggs (add egg whites for a white cake; yolks, for a yellow cake) •  1 1/2 teaspoon vanilla •  Buttercream: •  1/2 cup solid vegetable shortening •  1/2 cup butter or margarine (1 stick) softened •  1 teaspoon clear vanilla extract •  4 cups confectioners' sugar, sifted (approximately 1 lb. - Posted in Around the Pool / Dessertshttp://www.aquavalue.com//aroundthepool-q10166-Buddys_Beach_Cupcakes.aspxhttp://www.aquavalue.com//aroundthepool-q10166-Buddys_Beach_Cupcakes.aspxSun, 06 Dec 2009 11:55:27 GMT From the kitchen of Joy BauerServings: 4Difficulty: EasyCook Time: 1-30 minIt should be served with salad with a low-fat dressing, steamed spinach, steamed zucchini and 1/2 a grapefruit Ingredients•  4 salmon steaks (6-ounce) •  1/2 cup soy sauce, low sodium •  1/4 cup orange juice •  2 tablespoons garlic, chopped •  2 teaspoons mustard •  2 teaspoons tomato sauce (or marinara sauce) •  1/2 lemon, juice  Cooking DirectionsPlace salmon steaks in a Ziploc bag and set aside. - Posted in Around the Pool / Fish and Seafoodhttp://www.aquavalue.com//aroundthepool-q10167-Asian_Citrus_Salmon_Steak.aspxhttp://www.aquavalue.com//aroundthepool-q10167-Asian_Citrus_Salmon_Steak.aspxSun, 06 Dec 2009 00:00:00 GMT (ABCNEWS.com)From the kitchen of Scott ConantServings: 4Difficulty: ModerateCook Time: 60-120 minIngredients•  12 whole baby fennel, trimmed or 2 regular size fennel bulbs, trimmed and cut into sixths •  Kosher salt to taste •  1/4 cup extra virgin olive oil •  8 halves Concentrated Tomatoes (see recipe that follows) •  Four 6-ounce pieces of skinless black cod fillet •  1 small sprig of rosemary •  2 tablespoons chopped fresh parsley •  Sea salt •  For concentrated tomatoes : •  3 pounds ripe plum tomatoes, halved and gently seeded •  1/4 cup extra virgin olive oil, more if needed •  1 teaspoon chopped fresh oregano •  1 1/2 teaspoons chopped fresh rosemary •  1 teaspoon sugar •  Kosher salt and freshly ground black pepper •  Cooking DirectionsFor concentrated tomatoes: At least five hours ahead and up to five days ahead before, heat the oven to 300° F. - Posted in Around the Pool / Fish and Seafoodhttp://www.aquavalue.com//aroundthepool-q10168-Scarpettas_Black_Cod_with_Caramelized_Fennel_and_Concentrated_Tomatoes.aspxhttp://www.aquavalue.com//aroundthepool-q10168-Scarpettas_Black_Cod_with_Caramelized_Fennel_and_Concentrated_Tomatoes.aspxSun, 06 Dec 2009 11:55:27 GMT A British FavoriteFrom the kitchen of Emeril LagasseServings: 4Difficulty: ModerateCook Time: 30-60 minEmeril Lagasse's version of a classic British dish — Fish & Chips. Ingredients•  2 Pounds Idaho potatoes, peeled and cut crosswise into 3/4-inch thick chips •  4 cod or haddock fillets (about 6 ounces each), cut in half lengthwise •  1 1/2 cups bleached all-purpose flour, sifted •  1 tablespoon sugar •  1/4 cup dark beer •  2 large egg yolks, beaten •  6 tablespoons milk •  6 tablespoons water •  salt and freshly ground black pepper, to taste •  2 large eggs whites, beaten to stiff peaks •  Vegetable oil, for deep frying •  Malt vinegar •  6 tablespoons fresh lemon juice Cooking DirectionsSoak the potatoes in cold water to cover for 30 minutes before frying. - Posted in Around the Pool / Fish and Seafoodhttp://www.aquavalue.com//aroundthepool-q10169-Emerils_Fish_and_Chips.aspxhttp://www.aquavalue.com//aroundthepool-q10169-Emerils_Fish_and_Chips.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Lisa Mazzaferro Servings: 8Difficulty: ModerateCook Time: 30-60 minIngredients•  1 lb. Cavatappi pasta cooked •  8 T. butter, divided •  1 lb. medium shrimp cut in thirds •  1 tsp. cajun seasoning, divided •  1 T. onion, grated •  3 T. flour •  3 cups milk •  1/2 lb. Swiss cheese (grated) •  1/2 lb. - Posted in Around the Pool / Pasta http://www.aquavalue.com//aroundthepool-q10173-Cajun_Macaroni_and_Cheese_with_Shrimp.aspxhttp://www.aquavalue.com//aroundthepool-q10173-Cajun_Macaroni_and_Cheese_with_Shrimp.aspxSun, 06 Dec 2009 00:00:00 GMT Scalini's Restaurant Serves a Powerful Eggplant ParmigianaFrom the kitchen of John BoginoServings: 6Difficulty: EasyCook Time: 60-120 minIngredients•  3 medium sized eggplants •  1 cup flour •  6 eggs, beaten •  4 cups fine Italian bread crumbs (seasoned) •  Olive oil, for sautéing •  8 cups marinara sauce (recipe below) •  1/2 cup Romano cheese (grated) •  1/2 cup Parmesan cheese (grated) •  1 1/2 pounds mozzarella cheese (shredded) •  2 cups ricotta cheese Scalini's Marinara Sauce •  2 Tablespoons garlic, chopped •  3 Tablespoons olive oil •  8 cups tomatoes (fresh or canned), chopped •  1 cup onions, chopped •  1/2 cup fresh parsley, chopped •  1 teaspoon oregano •  1 teaspoon crushed red pepper •  1/8 cup fresh sweet basil, chopped •  Pinch thyme •  Pinch rosemary •  1 teaspoon salt •  1 teaspoon black pepper Cooking DirectionsAfter you wash the eggplant, slice them into 1/4 inch thick slices. - Posted in Around the Pool / Pasta http://www.aquavalue.com//aroundthepool-q10174-Eggplant_Parmigiana.aspxhttp://www.aquavalue.com//aroundthepool-q10174-Eggplant_Parmigiana.aspxSun, 06 Dec 2009 00:00:00 GMTFrom the kitchen of Fabio VivianiServings: 2Difficulty: EasyCook Time: 30-60 minIngredients•  8 oz. fresh fettuccine •  1/2 stick butter •  1/4 lb. pancetta, diced •  1 small red onion, diced •  1 tsp. red chili flakes •  2 garlic cloves, minced •  1 cup dry white wine •  2 cups tomato sauce •  Salt & pepper •  1/2 cup fresh parsley, chopped •  1/2 cup Parmesan Cheese (or Romano cheese), grated Cooking DirectionsPrepare a large pot of boiling, salted water for pasta and cook according to instructions. - Posted in Around the Pool / Pasta http://www.aquavalue.com//aroundthepool-q10175-Fabio_Vivianis_Fettuccini_Amatriciana.aspxhttp://www.aquavalue.com//aroundthepool-q10175-Fabio_Vivianis_Fettuccini_Amatriciana.aspxSun, 06 Dec 2009 00:00:00 GMT A Saucey Dish for Summer BarbecuesFrom the kitchen of Sara MoultonServings: 4-6Difficulty: EasyCook Time: 1-30 min"Good Morning America" food editor Sara Moulton shares some unique recipes for pizza cooked on the barbecue grill. IngredientsPizza •  Food processor pizza dough, divided and formed into 4 balls (recipe below, or 1 lb. - Posted in Around the Pool / Pizza http://www.aquavalue.com//aroundthepool-q10176-Saras_BBQ_Chicken_Grilled_Pizza.aspxhttp://www.aquavalue.com//aroundthepool-q10176-Saras_BBQ_Chicken_Grilled_Pizza.aspxSun, 06 Dec 2009 00:00:00 GMTBatali's Recipes Pizza MARGHERITA(Getty Images)From the kitchen of Mario BataliServings: 4Difficulty: EasyCook Time: 30-60 minSometimes after a long day you just want to kick back, settle in and taste the sweet taste of a late-night Italian dish. Luckily, expert chef Mario Batali has come to the rescue with several delicious Italy-inspired dishes to deal with your late-night cravings. - Posted in Around the Pool / Pizza http://www.aquavalue.com//aroundthepool-q10177-Pizza_Margherita.aspxhttp://www.aquavalue.com//aroundthepool-q10177-Pizza_Margherita.aspxSun, 06 Dec 2009 11:55:27 GMT Batali's RecipesFrom the kitchen of Mario BataliServings: 4Difficulty: EasyCook Time: 30-60 minSometimes after a long day you just want to kick back, settle in and taste the sweet taste of a late-night Italian dish. Luckily, expert chef Mario Batali has come to the rescue with several delicious Italy-inspired dishes to deal with your late-night cravings. - Posted in Around the Pool / Pizza http://www.aquavalue.com//aroundthepool-q10178-Pizza_With_Meatballs_Jalapenos_and_Fontina.aspxhttp://www.aquavalue.com//aroundthepool-q10178-Pizza_With_Meatballs_Jalapenos_and_Fontina.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Sunny AndersonServings: 4-6Difficulty: EasyCook Time: 1-30 minIngredients•  4 strips bacon •  1/2 teaspoon ground cumin •  3 tablespoons lime juice •  3 tablespoons canola oil •  1 teaspoon hot sauce (recommended: Frank's Red Hot) •  2-inch piece ginger, grated •  2 cans black-eyed peas (15 ounces each), drained •  1 stalk celery, chopped •  1/4 cup cilantro, leaves only •  1/2 cup chopped red onion •  2 roasted red peppers, finely chopped •  Salt and freshly ground black pepper Cooking DirectionsFirst chop, then fry bacon in a medium pan and set aside on a paper towel to absorb oil. - Posted in Around the Pool / Salad http://www.aquavalue.com//aroundthepool-q10179-Sunnys_Money_Salad.aspxhttp://www.aquavalue.com//aroundthepool-q10179-Sunnys_Money_Salad.aspxSun, 06 Dec 2009 00:00:00 GMTA Fresh, Dressed-Up Salad Rocco DiSpirito's Avocado Salad with Red Onion(Ida Mae Astute/ABC)From the kitchen of Rocco DiSpirito| 1 CommentServings: 4Difficulty: EasyCook Time: 1-30 minIngredients•  4 lemons zest from all and 8 tablespoons of juice •  6 tablespoons extra virgin olive oil •  Salt and pepper to taste •  4 ripe avocados, sliced •  1 large red onion, cut crosswise into very thin slices (should be about 1 1/2 cups) •  1/3 cup chopped cilantro Cooking DirectionsTo make dressing, combine lemon juice, lemon zest and extra virgin olive oil in a bowl; season with salt and pepper and toss half of it with the red onions. - Posted in Around the Pool / Salad http://www.aquavalue.com//aroundthepool-q10180-Rocco_DiSpiritos_Avocado_Salad_with_Red_Onion_.aspxhttp://www.aquavalue.com//aroundthepool-q10180-Rocco_DiSpiritos_Avocado_Salad_with_Red_Onion_.aspxSun, 06 Dec 2009 11:55:27 GMTA Tasty Summer Side Dish Creamy Potato Salad(Steve Fenn/ABC) From the kitchen of Michael SchlowServings: Over 8Difficulty: EasyCook Time: 30-60 minMichael Schlow, chef/owner of Alta Strada, shares a recipe for creamy potato salad. It can be served warm or cold, but for for your summer bbq, serve it well-chilled. - Posted in Around the Pool / Salad http://www.aquavalue.com//aroundthepool-q10181-Creamy_Potato_Salad.aspxhttp://www.aquavalue.com//aroundthepool-q10181-Creamy_Potato_Salad.aspxSun, 06 Dec 2009 11:55:27 GMT 'The Most Decadent Diet'From the kitchen of Devin AlexanderServings: 1Difficulty: EasyCook Time: 1-30 minIngredients•  4 ounces 96 percent lean ground beef •  Pinch of salt •  1 1/2 slices center-cut bacon •  1 hamburger bun (reduced-calorie) •  1/2 ounce light Swiss cheese slivers •  1 to 2 tablespoons red onion slivers •  2 teaspoons barbecue sauce Cooking DirectionsPack the beef tightly together with your hands, and then shape it into a 4-inch-diameter patty on a sheet of wax paper. - Posted in Around the Pool / Sandwicheshttp://www.aquavalue.com//aroundthepool-q10182-BBQ_Bacon_Cheeseburger.aspxhttp://www.aquavalue.com//aroundthepool-q10182-BBQ_Bacon_Cheeseburger.aspxSun, 06 Dec 2009 00:00:00 GMT Recipe Courtesy Ivy Larson, Adapted From 'The Whole Foods Diet Cookbook' From the kitchen of Ivy LarsonServings: 4Difficulty: ModerateCook Time: 60-120 minIngredients•  1 tablespoon extra-virgin olive oil (or avocado oil) •  1/4 cup red onion, finely chopped •  1/2 Granny Smith apple, peeled and diced •  1 pound extra-lean organic free-range turkey •  3 tablespoons green olives (look for large Greek olives marinated in extra virgin olive oil; these are available from a supermarket olive bar), minced •  2 tablespoons cilantro, finely chopped •  1 teaspoon Dijon mustard •  3 tablespoons sun-dried tomatoes packed in extra virgin olive oil, minced •  1/2 teaspoon unrefined sea salt (plus more to taste) •  2 Hass avocados, large •  3 cloves garlic, crushed •  1 tablespoon lime juice •  Pinch cayenne pepper •  4 sprouted whole-grain buns, toasted •  Thick tomato slices Cooking DirectionsHeat oil in a small skillet over medium-high heat; add the onion and saute 2–3 minutes. - Posted in Around the Pool / Sandwicheshttp://www.aquavalue.com//aroundthepool-q10183-Ivy_Larsons_California_Turkey_Burgers.aspxhttp://www.aquavalue.com//aroundthepool-q10183-Ivy_Larsons_California_Turkey_Burgers.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Men's Health MagazineServings: 4Difficulty: EasyCook Time: 1-30 minIngredients•  1 pound extra-lean ground beef •  1/2 cup saltine crackers, crushed •  1 large onion, diced •  1 clove garlic, minced •  1 jar tomato sauce (16-ounce) •  1 loaf French bread •  1/2 cup reduced-fat mozzarella cheese (shredded) Cooking DirectionsMix the beef, crackers, onion and garlic in a large bowl. - Posted in Around the Pool / Sandwicheshttp://www.aquavalue.com//aroundthepool-q10184-Classic_Italian_Meatball_Sub.aspxhttp://www.aquavalue.com//aroundthepool-q10184-Classic_Italian_Meatball_Sub.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Elizabeth KarmelServings: 4-6Difficulty: EasyCook Time: 30-60 minMy students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. - Posted in Around the Pool / Sauces and Marinadeshttp://www.aquavalue.com//aroundthepool-q10185-Elizabeth_Karmels_Dr_Pepper_Barbecue_Sauce.aspxhttp://www.aquavalue.com//aroundthepool-q10185-Elizabeth_Karmels_Dr_Pepper_Barbecue_Sauce.aspxSun, 06 Dec 2009 00:00:00 GMT From the kitchen of Emeril Lagasse Servings: 8Difficulty: EasyCook Time: 1-30 minTry Emeril's recipe for homemade ranch dressing for salad, wings, or to cool off any spicy dish. This recipe makes about 1 1/4 cups. Ingredients•  2 teaspoons garlic, minced •  1 1/4 teaspoons salt •  3/4 cup mayonnaise •  1/2 cup buttermilk •  1 tablespoon plus 1 teaspoon celery leaves, finely chopped •  1 tablespoon plus 1 teaspoon green onions, finely chopped •  1 tablespoon plus 1 teaspoon fresh parsley, finely chopped •  2 teaspoons fresh lemon juice •  1 teaspoon Emeril's Original Essence Cooking DirectionsMash together the garlic and 1/4 teaspoon salt in a medium bowl. - Posted in Around the Pool / Sauces and Marinadeshttp://www.aquavalue.com//aroundthepool-q10186-Homemade_Ranch_Dressing.aspxhttp://www.aquavalue.com//aroundthepool-q10186-Homemade_Ranch_Dressing.aspxSun, 06 Dec 2009 00:00:00 GMT Get Your Grilling On From the kitchen of Spicesforhealth.com Servings: 4-6Difficulty: EasyCook Time: 1-30 minWith just a tablespoon of this Super Spice Grill Blend and a few simple ingredients, you're just minutes away from "Super Grilling" with six differently delicious marinades, each bursting with flavor and antioxidants. - Posted in Around the Pool / Sauces and Marinadeshttp://www.aquavalue.com//aroundthepool-q10187-Super_Spice_Grill_Blend.aspxhttp://www.aquavalue.com//aroundthepool-q10187-Super_Spice_Grill_Blend.aspxSun, 06 Dec 2009 00:00:00 GMT Ingredients:8 cups chopped seedless watermelon (about 3 ¼ pounds)1 cup fresh lime juice (about 6 limes)½ cup sugar½ cup waterDash of salt Preparation:Place half of watermelon in blender; process until smooth. Strain watermelon through a sieve into a pitcher; discard solids. Repeat procedure with the remiaing watermelon. - Posted in Around the Pool / Non-Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10188-Watermelon_Cooler.aspxhttp://www.aquavalue.com//aroundthepool-q10188-Watermelon_Cooler.aspxSun, 06 Dec 2009 00:00:00 GMT A Day at the Beach1 oz coconut rum1/2 oz amaretto almond liqueur4 oz orange juice1/2 oz grenadine syrup Shake rum, amaretto, and orange juice in a shaker filled with ice. Strain into a highball glass over ice. Add grenadine and garnish with a pineapple wedge and a strawberry.  Alcoholic Sherbert Delight  2 oz Absolut® Mandarin vodka2 oz spiced rum1 oz gin5 oz orange juice2 dashes grenadine syrup Combine the ingredients, starting with the orange juice, in a highball glass. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10308-A.aspxhttp://www.aquavalue.com//aroundthepool-q10308-A.aspxWed, 23 Dec 2009 00:00:00 GMT Bahia Breeze1 1/2 oz Jose Cuervo® Especial gold tequila4 oz pineapple juice1 1/2 oz cranberry juice Build, in order, in a highball glass over ice. Garnish with a wedge of lime, and serve.Bermuda Rum Swizzle 8 oz Gosling's® Black Seal rum6 dashes Angostura® bittersjuice of 2 lemonscrushed ice5 oz pineapple juice5 oz orange juice2 oz grenadine syrup Stir or shake vigorously until a frothing head appears. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10196-B.aspxhttp://www.aquavalue.com//aroundthepool-q10196-B.aspxSun, 06 Dec 2009 00:00:00 GMT Cactus Bowl 9 oz pineapple juice6 oz lime juice3 oz light rum1 1/2 oz spiced rum1 1/2 oz amaretto almond liqueur Blend all ingredients with ice. Serve in margarita glass on rocks. *Can substitute Jose Cuervo's Margarita Mix in place of the Lime JuiceCalifornian Hurricane 2 cups dark rum2 cups light rum1 cup triple sec46 oz pineapple juice32 oz orange juice6 oz grenadine syrup Mix all ingredients (alcohol first) together in a punch bowl or pitcher, and add only enough grenadine to turn it red. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10309-C.aspxhttp://www.aquavalue.com//aroundthepool-q10309-C.aspxWed, 23 Dec 2009 00:00:00 GMT Daredevil 1 oz Bacardi® 151 rumfill with 1/2 orange juicefill with 1/4 cranberry juicefill with 1/4 pineapple juice1/2 oz Myer's® dark rum1 splash 7-Up® soda Pour ingredients as listed into a Collins glass filled with ice. Dark Fuzzy Navel 1/2 oz vodka1 oz peach schnappsfill with orange juicetop with blackberry brandy Pour ingredients as listed above into a Collins glass filled with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10310-D.aspxhttp://www.aquavalue.com//aroundthepool-q10310-D.aspxWed, 23 Dec 2009 00:00:00 GMT Easy Money 1 oz white rum1/2 oz dark rum1/2 oz coconut rum1 oz orange juice1/4 oz lime juice2 tbsp mango sherbet1 tsp grenadine syrup Blend all ingredients (except grenadine) briefly with half a glassful of crushed ice. Sprinkle grenadine on top, garnish with fruit, and serve.Electric Watermelon 1 part Tanqueray® Sterling vodka1 part Bacardi® light rum1 part Midori® melon liqueur2 splashes triple secfill with sweet and sour mix1 splash grenadine syrup1 splash 7-Up® soda Add equal parts vodka, rum, and melon liqueur in a tall cocktail glass with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10311-E.aspxhttp://www.aquavalue.com//aroundthepool-q10311-E.aspxWed, 23 Dec 2009 00:00:00 GMTFat Hooker 1 oz vodka 1/2 oz peach schnapps 1/2 oz Malibu® coconut rum fill with orange juice Pour first three ingredients in a highball glass filled with ice. Fill with orange or pineapple juice, stir well, and serve. Florida Rum Runner 1 1/2 oz rum 1 oz blackberry brandy 1 oz banana liqueur 1 1/5 oz lime juice 1/2 oz grenadine syrup crushed ice Mix in blender until ice is crushed into slushy form. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10312-F.aspxhttp://www.aquavalue.com//aroundthepool-q10312-F.aspxWed, 23 Dec 2009 00:00:00 GMT Georgian Sunrise 3/4 oz 1800® Tequila1/4 oz peach schnapps1/2 oz strawberry liqueur3 oz sweet and sour mix Combine and blend all four ingredients and serve in a highball glass with a lime garnishGiraffe 1 oz Midori® melon liqueur1 oz vodkafill with pineapple juicefloat with cranberry juice Pour midori melon liqueur into a hurricane glass over ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10313-G.aspxhttp://www.aquavalue.com//aroundthepool-q10313-G.aspxWed, 23 Dec 2009 00:00:00 GMT Haitian Gold 1 oz white rum1/2 oz Mandarine Napoleon® orange liqueur1/2 oz gold tequila1/2 oz creme de bananes2 oz guava nectar1 oz orange juice1 oz pineapple juice1 tsp strawberry syrup Blend briefly with a glassful of crushed ice. Garnish with fruit, add straws, and serve.Half-Man Half-Wit 1 1/2 oz white rum1/2 oz peach schnapps1/4 oz Scotch whisky2 oz passion-fruit juice2 oz orange juice1/4 oz grenadine syrup Shake and strain into a collins glass filled with broken ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10314-H.aspxhttp://www.aquavalue.com//aroundthepool-q10314-H.aspxWed, 23 Dec 2009 00:00:00 GMTIdeal Cocktail 1 oz dry vermouth1 oz gin1/4 tsp maraschino liqueur1/2 tsp grapefruit juice1 cherry Shake all ingredients (except cherry) with ice and strain into a cocktail glass. Add the cherry on top and serve. Indycar 1 oz apricot brandy1 oz dry vermouth1/2 oz triple sec1 oz passion-fruit juice3 oz 7-Up® soda Pour into an ice-filled highball glass, and serve. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10315-I.aspxhttp://www.aquavalue.com//aroundthepool-q10315-I.aspxWed, 23 Dec 2009 00:00:00 GMTJamaica Sunday 2 oz Jamaican dark rum1 tsp honey1/2 oz lime juice2 oz lemonade Dissolve honey in rum, and pour into an old-fashioned glass half-filled with broken ice. Juicy Fruit 1 oz vodka1/2 oz peach schnapps1/2 oz Midori® melon liqueurfill with pineapple juice Pour the above ingredients in the order listed into a rocks glass filled with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10316-J.aspxhttp://www.aquavalue.com//aroundthepool-q10316-J.aspxWed, 23 Dec 2009 00:00:00 GMTKentucky Kernel 1 1/2 oz bourbon whiskey1/2 oz apricot brandy1 oz grapefruit juice1 tsp grenadine syrup Shake with a glassful of broken ice, and pour unstrained into an old-fashioned glass. Serve.Killer Kool-Aid (Rhode Island) 1 part Absolut® vodka1 part amaretto almond liqueur1 part Malibu® coconut rum1 part sloe gin1 part Midori® melon liqueur1 part cranberry juice Pour equal parts into a mug/glass. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10317-K.aspxhttp://www.aquavalue.com//aroundthepool-q10317-K.aspxWed, 23 Dec 2009 00:00:00 GMT La Bamba 1 1/4 oz gold tequila3/4 oz Cointreau® orange liqueur1 1/2 oz pineapple juice1 1/2 oz orange juice2 dashes grenadine syrup Shake all ingredients (except grenadine) with ice 3 times. Pour into sugar rimmed cocktail glass. Add grenadine and garnish with a lime wheel. Lifesaver 1 oz Midori® melon liqueur1 oz light rum3 oz pineapple juice Place liquors and juice into a shaker and mix well. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10318-L.aspxhttp://www.aquavalue.com//aroundthepool-q10318-L.aspxWed, 23 Dec 2009 00:00:00 GMTMargaritaSubmitted by: Bart Mitchell, Litchfield Park Pool Service & Supplywww.aquavalue.com/litchfieldpark "After 40 years of tequila abstinence due to an unfortunate border town incident that resulted in 24 hours of freedom restriction by the local policia and payment of a hefty fine (back then to a college student, $200. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10319-M.aspxhttp://www.aquavalue.com//aroundthepool-q10319-M.aspxWed, 23 Dec 2009 00:00:00 GMTNaked Twister 1 oz Midori® melon liqueur1/2 oz vodka1/2 oz Tuaca® citrus liqueurpineapple juice1 splash 7-Up® soda Pour midori, vodka and tuaca into a pint glass. Almost-fill with pineapple juice, and top with 7-up. Garnish with a cherry, and serve. Net Surfer 1 oz cognac1 oz bourbon whiskey1 oz vodka1 oz peach liqueur1 oz orange juice1/2 oz lemon juice1 dash strawberry syrup Shake well and pour into a cocktail glass frosted with strawberry. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10320-N.aspxhttp://www.aquavalue.com//aroundthepool-q10320-N.aspxWed, 23 Dec 2009 00:00:00 GMTOC Margarita 1 1/2 oz Sauza® Conmemorativo tequila3/4 oz orange cognac liqueur1/2 oz triple sec1/2 oz sweet and sour mix Pour the tequila, orange cognac and triple sec on the rocks in a tall salt-rimmed margarita glass. Add sour mix to taste. Serve.Ocean's Spray 1 1/2 oz Captain Morgan® Parrot Bay mango rum1 1/2 oz cranberry juice3/4 oz Mountain Dew® citrus soda Shake ingredients in a cocktail shaker with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10321-O.aspxhttp://www.aquavalue.com//aroundthepool-q10321-O.aspxWed, 23 Dec 2009 00:00:00 GMTPain Killer 1 1/2 oz Midori® melon liqueurcranberry juiceorange juicepineapple juice1/2 oz Bacardi® 151 rum Pour midori melon liqueur in an ice-filled collins glass. Almost-fill, with equal parts; cranberry, orange, and pineapple juice. Add rum, garnish with a cherry, and serve.Pajama Jammy Jam 1/2 oz Absolut® Citron vodka1 1/2 oz Goldschlager® cinnamon schnapps1 oz raspberry liqueur1/2 oz grenadine syrup3 splashes orange juice Shake goldschlager, grenadine and raspberry liqueur in a cocktail shaker with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10322-P.aspxhttp://www.aquavalue.com//aroundthepool-q10322-P.aspxWed, 23 Dec 2009 00:00:00 GMT Queen of Hearts 2 oz amaretto almond liqueur2 oz Midori® melon liqueur4 oz Blue Curacao liqueur4 oz cranberry juice Add the melon liqueur and the amaretto to a highball glass first. Then add the blue curacao and cranberry juiceQueen's Park Swizzle 2 oz dark rum2 dashes Angostura® bitters1/2 oz sugar syrupjuice of 1/2 limes4 mint leaves2 oz soda water Squeeze lime juice into a highball glass. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10323-Q.aspxhttp://www.aquavalue.com//aroundthepool-q10323-Q.aspxWed, 23 Dec 2009 00:00:00 GMTRadioactive Long Island Iced Tea1 oz vodka1 oz 1800® Tequila1 oz gin1 oz triple sec1 oz Chambord® raspberry liqueur1 oz Midori® melon liqueur1 oz Malibu® coconut rum Pour all ingredients over ice in a very tall glass.Rainbow Road 1/2 oz vodka1/2 oz lemon liqueur5 oz lemon-lime mix1 splash Blue Curacao liqueur1 splash melon liqueur1 splash grenadine syrup Shake the first three ingredients and pour into a lowball glass filled with cracked ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10324-R.aspxhttp://www.aquavalue.com//aroundthepool-q10324-R.aspxWed, 23 Dec 2009 00:00:00 GMTSailor Jerry Butter Rum 1/2 oz Sailor Jerry® spiced navy rum1/2 oz DeKuyper® Buttershots liqueur1/2 oz Smirnoff® Vanilla Twist vodka5 1/2 oz Jones® cream soda Pour the Sailor Jerry spiced rum, DeKuyper Buttershots liqueur, Smirnoff vanilla vodka and Jones cream soda into a collins glass almost filled with ice cubes. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10325-S.aspxhttp://www.aquavalue.com//aroundthepool-q10325-S.aspxWed, 23 Dec 2009 00:00:00 GMTTahiti Club 1 oz light rum1 oz dark rum1 oz pineapple juice1/2 oz lime juice1/2 oz lemon juice1 tsp maraschino liqueur Pour rums, juices and maraschino liqueur into a cocktail shaker half-filled with ice cubes. Shake well, strain into an old-fashioned glass almost filled with ice cubes, and serve.Tahitian Sunset 1/2 oz vodka1/2 oz Malibu® coconut rum1/2 oz Midori® melon liqueur1/2 oz Cointreau® orange liqueur1 - 2 oz Schweppes® lemonade1 - 2 oz pineapple juice1 dash raspberry cordial Crush your ice and place in glass. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10326-T.aspxhttp://www.aquavalue.com//aroundthepool-q10326-T.aspxWed, 23 Dec 2009 00:00:00 GMTUgly Buddy 2 oz Smirnoff® vodka1 oz blackberry brandyorange juice1 orange slice1 maraschino cherry Fill cocktail shaker with orange juice, brandy and vodka and crushed ice. Now shake it, pour into a cocktail glass, garnish with orange slice twist and cherry. Ultimate Bloody Mary 1 1/2 oz Absolut® vodka7 oz V8® vegetable juice1 tsp Worcestershire sauce1 lemon wedge1/4 tsp Tabasco® sauce1/8 tsp salt1/8 tsp black peppersolivesbanana peppercelerypickled okra1/8 tsp Tony Chachere's® Creole Seasoning Pour vodka, V-8, Worcestershire sauce, Tabasco, salt, black pepper, and squeeze lemon wedge into glass; shake. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10327-U.aspxhttp://www.aquavalue.com//aroundthepool-q10327-U.aspxWed, 23 Dec 2009 00:00:00 GMT Vanilla Creamsicle 1 shot vanilla schnapps1 shot triple sec1 shot creme de cacaomilk Pour liquors into a hurricane glass. Add cold milk, stir, and serve immediately.Volcano 3/4 oz raspberry liqueur3/4 oz Blue Curacao liqueurChampagne Pour liquors into a champagne flute, and fill with ice-cold champagne. Add a twist of orange peel, and serve. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10328-V.aspxhttp://www.aquavalue.com//aroundthepool-q10328-V.aspxWed, 23 Dec 2009 00:00:00 GMTWaikiki Beach 1 1/2 oz white rum1/2 oz amaretto almond liqueur1/2 oz coconut cream2 oz pineapple juice1 oz whipping cream1 oz passion-fruit juice Rim a wine goblet with egg white and sweet grated coconut. Shake ingredients, strain into the glass, and serve.Washington Apple Cocktail2 oz Crown Royal® Canadian whisky2 oz DeKuyper® Sour Apple Pucker schnapps2 oz cranberry juice Pour DeKuyper sour apple pucker and Crown Royal canadian whisky into a highball glass filled with ice. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10329-W.aspxhttp://www.aquavalue.com//aroundthepool-q10329-W.aspxWed, 23 Dec 2009 00:00:00 GMT X 3/4 oz amaretto almond liqueur3/4 oz wildberry schnapps1 splash sweet and sour mix1 splash Coca-Cola® Mix all ingredients in mixing glass and shake with ice. Strain into glass and shoot. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10330-X.aspxhttp://www.aquavalue.com//aroundthepool-q10330-X.aspxWed, 23 Dec 2009 00:00:00 GMT Yapple Dapple 1.5 oz Bacardi® Big Apple rum3 oz Red Bull® energy drink Fill a shotglass with Bacardi Big Apple. Pour 3 to 4 ounces of Red Bull in a Collins glass. Either drop the shot into or pour it into the Collins Glass and drink as a shot.Yellow Parakeet 1 oz Midori® melon liqueur1/2 oz bananas1/2 oz Bacardi® light rum2 counts orange juice1 count pineapple juice1 splash sweet and sour mix Fill glass with ice and build drink top with splash of sour. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10331-Y.aspxhttp://www.aquavalue.com//aroundthepool-q10331-Y.aspxWed, 23 Dec 2009 00:00:00 GMT Zero Gravity 3 oz triple sec2 oz Malibu® coconut rum1 squirt fresh lime juice Adjust to taste. Stir them all together and enjoy! Zipperhead 1 shot Chambord® raspberry liqueur1 shot vodkafill with soda water Fill glass with rocks, add straw before putting in liquor. Then add the ingredients in order, trying to keep layered as much as possible (i. - Posted in Around the Pool / Alcoholic Drinkshttp://www.aquavalue.com//aroundthepool-q10332-Z.aspxhttp://www.aquavalue.com//aroundthepool-q10332-Z.aspxWed, 23 Dec 2009 00:00:00 GMT