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One of the easiest ways for you to beat the summer heat without having to go anywhere is to make yourself a frozen margarita at home. Pina coladas are perfect for the summer too, and you can easily find a good pina colada recipe in recipe books or online, but if you want a tequila-based cocktail, then a margarita will surely be the best choice for you. And since you’ll be making this over the summer, a frozen margarita recipe should be ideal. Here are some steps you can follow in making your favorite cocktail colder and more refreshing than usual.

1. Use a blender with crushed ice to make the frozen margarita. Standard formulation calls for 50% tequila, 29% Triple Sec, and 21% lime. 1 cup crushed ice is also needed to make the frozen version of margarita.

2. Do not over blend your margarita. To achieve the right consistency you only need to blend using medium speed, and for not more than 10 seconds.

3. You can make huge batches of frozen margaritas for parties or huge gatherings. Make sure that you have enough cocktail glasses, a freezer ready container, some coarse salt, and enough lime or lemon wedges for garnishes.

4. Fruit-based margaritas are best served frozen. During the summer, watermelons, strawberries, mangoes, and pineapples are more available. You can use these fruits in adding more flavors into your frozen margarita.

5. If you are fond of making frozen cocktails on a regular basis, investing in a frozen drink machine will surely serve you well. You can use this machine in making margaritas and pina coladas or any of your favorite frozen cocktails.

A frozen margarita will surely cool down your summer and with these helpful tips making your very own frozen margarita at home is easy, convenient, and fun.  No need to pay the high prices at a restaurant!

Treasured Hungarian Family Recipes™ 1, 2 and 3 are English language, Hungarian cookbooks  I authored earlier this year.  I am very proud of my Hungarian heritage and wanted to share our history rich culinary world with those who are passionate about cooking and food in general.  

Hungarian cuisine was influenced by many cultures throughout our turbulent past.  Although Hungarians always used a large collection of spices, our most dominant spice and the symbol of Hungary is Hungarian Red Paprika Powder.  You will be surprised to learn that the bright red powder did not originate in my country.  Hungary fell under Turkish rule in 1526, and the occupation lasted for 150 years.  No wonder Turkey’s influence still echoes in our culture and dishes.  They brought with them a variety of exotic spices, and the still treasured coffee, that made Budapest Cafe Houses flourish in later centuries.  In the beginning the paprika plant, brought  to Hungary by the Turks, were mainly used for decoration, but eventually it also started to bring colour and fire into the very inventive kitchens of Hungarian pheasants.  The experimenting of our ancestors created a spice that became the symbol of a nation.  Its pungency ranges from extremely sweet to fiery hot, depending on the  type of pepper the powder was produced of.  By the time we reached the 19th century,  red paprika became the most dominant spice in Hungarian kitchens all over the country.    Today, Hungarian red paprika touches the lives of many people daily.  Such famous dishes as Hungarian Goulash, Hungarian Goulash Soup, Hungarian Fish Soup, Hungarian Cabbage Rolls and of course one of our most famous dishes, Hungarian Chicken Paprikash get their wonderful, bright red colour from the famous powder.  Interestingly enough, Hungarian Cabbage Rolls are not made with tomato paste as in many other cultures.  We use garlic, a little bit of extra virgin olive oil and red paprika to finish this magnificent dish. 

Austria’s influence is also very dominant in Hungary,  because of the Austro-Hungarian Monarchy between 1867-1918.   Such specialities as their snitczels, sausages, wieners, vegetable main dishes are still a staple of  the traditonal Hungarian kitchen even today.   The Hungarian aristocracy always maintained a French style of cooking, so there is tremendous amount of French influence in our gourmet dishes as well.  One of our most famous desserts is the fiery Gundel Crape, speciality of the Gundel Restaurant still found today in Budapest.   Hungarians are very proud of their variety of crape recipes passed down from generation to generation in their families.  It is believed that the most popular dessert in Hungary is the crape which could be filled with jam, sugared cocoa powder, cinnamon sugar, cottage cheese, walnuts, poppy seeds and many more unique but equally tasty creations.   Once filled, it is rolled up and served with a delicate dusting of powdered sugar.  Children demand these tempting  sweet treats at least once a week.   However, there is also a large variety of savoury crapes, that could also be breaded, filled with Foie Gras, pate or cheese. 

Our King Mathias of the 15th century has introduced Italian culinary methods into the traditional Hungarian kitchen.  He married an Italian princess, Beatrice of Naples.  She brought with her exotic cheeses, pastas, and unique spices.  Turkey was also introduced to Hungarians at the same time.  It is even a large part of agriculture today.  My family always had a large turkey farm in the country and our birds were contracted all over Europe.  I have many found memories as a child taking weekend trips from the city. 

As you see the Hungarian culinary world is full of variety, imagination, passion, fire, history and tradition.  Our restaurants, cafe houses and cake shops created such lasting treasures as Dobos Torte, Eszterhazy Torte, Jokai Torte, Sacher Torte and Hungary’s answer to the Walnut Roll, “Beigli” in Hungarian.   I hope that your curiosity was sparked by my article.  If you would like some free recipes, please visit my website.

Have you ever had the Victoria Fillet from Outback Steakhouse? If you have never had this scrumptious Victoria Fillet meal from Outback Steakhouse, then you do not know what you are missing. Outback Steakhouse is now offering coupons, promotional codes and online coupons so there is absolutely no reason for you not to stop by and give this meal a try. It is guaranteed if you stop in for the Victoria Fillet at Outback Steakhouse, you will be back more than once their food is really that good. This particular fish meal is the most tender and juicy thick cut fillet. For maximum flavor, Outback Steakhouse recommends that you try this with a side of Blue Cheese or horseradish crumb crust. Is your taste buds watering for this good food yet? If so, then dig in at a discount with outback steakhouse coupons.

If that does not get your taste buds going maybe the fact that this nine ounce fish meal only has five hundred-seventy calories. Can you believe it? All of Outback steakhouse food is cooked really good and tasty and they have been trying to put some low calorie, healthy food on the menu for a while now but this particular meal for five hundred-seventy calories just blows me away. As usual this is a affordable dish as well as healthy and they always seem to bring you your food within a few minutes. The best part is you get to enjoy their Bushman bread while you wait or any other of the delicious appetizers. Outback is offering online coupons for you to stop by and try out all of their good food for a bargain price. Their food menu is online as well, if you go on there to see all they offer it is guaranteed that you will end up at their restaurant because the temptation is just to much. Get some of their coupons and try it, you will love it.

Have you ever wondered what organic milk today tastes like? There are a lot of people who are afraid to try organic products because they are afraid that they are going to taste too different from the products that we have all been so used to over the years. They fear that this difference in taste might make them not like the original product as much as they used to and therefore are just happy enough to leave the organic products alone. If you are someone who is wondering about organic milk vs regular then make sure to get the answer that you are looking for so that you will know once and for all.

If you are someone who does not like milk then you should try milk that is organic. You will find that it tastes a lot better than regular milk. There are several people who have shunned milk because of it hurting their stomach or for some other reason, but when they tried either organic chocolate milk or milk without chocolate they were very surprised by how great it tasted in comparison with the regular milk that they grew up not liking.

The reason that organic milk tastes better in comparison to regular milk is because of the amount of powdered milk that is used when making regular milk. When you buy USDA certified organic milk you are buying real fluid milk that does not have any added powder or unsavory products added to it. If you start drinking organic raw milk for a while, then you can really taste the difference when you switch back over to drinking regular milk. You will become spoiled on the organic taste and will never want to switch back to drinking regular milk and all of the unwholesome products that it includes ever again.

Entertaining is fun but at times it can be stressful.  If you are like me, you want everything to be just perfect for your guests.  This means perfect decorations, great food and a unique menu that lets them know just how special they are to me.  It is fun to “wow” my guests and show them a really good night.

One way that I really enjoy entertaining is to throw a fondue party.  If you have not yet tried it is great fun. In fact, every time I pull out my fondue set I get excited because I know I am about to have a wonderful and unique evening.

There are three main types of fondue – cheese, meat and dessert.  You can plan on serving all of them or you can serve just one.  I love to make the melting pot cheese fondue recipe, because it is something that just about everyone loves.  It is also quick to make and perfect every time.  If you are short on time, you can even pick up pre-sliced apples and vegetables to save on time.

If you are thinking about serving meat fondue, there are several options.  You can cook in the traditional oil, which tastes great.  The down side is that it is very heavy (and unhealthy!) and the oil will make your home and your guests clothing stink.  Healthier options are to use a bouillon or a wine-based bouillon blend.  Both of these options are much healthier but they do not require that you sacrifice on taste.

As far as the types of meat that you serve, I think it is always best to offer a wide variety of options.  By serving some chicken, beef and seafood, you are sure to please everyone.  I usually offer a separate pot with a vegetable bullion in it so that my vegetarian friends can make mushroom caps and cook other vegetables.

Of course, no fondue party is complete without dessert! It is great fun!