Black And White And Red All Over Sodas Recipes

Steps:

• To make a chocolate soda, pour 3 tablespoons chocolate syrup into the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla or chocolate ice cream and serve with a straw and a long handled spoon.
• To make a vanilla soda, mix 2 teaspoons vanilla extract with 1/2 cup cream in the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla ice cream and serve with a straw and spoon. For a strawberry soda, use strawberry ice cream.
• For the "works", pour 3 tablespoons of chocolate syrup in the bottom of a tall glass or plastic cup, add 2 teaspoons vanilla and 1/2 cup cream, then pour in soda 2/3 up glass and stir well. Drop in a few scoops of ice cream of choice and serve with a straw and spoon.

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the cream and vodka. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Slowly pour the chocolate liqueur into the center of the drink to make a layered black and white cocktail. Lay a chocolate swizzle stick across the top rim of the glass. Serve. (Stir the layers together with the swizzle stick before drinking.)

Steps:

• Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
• To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

Steps:

• 1. Place chocolate sauce and milk in the glass you plan to use (at least 12 oz. capacity) and stir well. Pour seltzer water a little less than half full, stir gently. Add ice cream, one scoop at a time. being careful not to overflow glass; stir again (gently). Add more seltzer, if necessary, and top with Redi-Whip if you like.
• 2. Feel free to play around with the amounts of chocolate and milk. A lower-fat version can be made by simply using skim milk and low-fat ice cream. Go ahead and use the Redi-Whip, anyway.

Steps:

• Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.