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tray of liquor bottles and cocktails against red bkgd

2 ounces Pama pomegranate liqueur
1 ounce vodka
Splash of cranberry juice
Splash of fresh-squeezed lime juice
3-4 frozen blueberries

Pour Pama pomegranate liqueur into shaker over ice. Add vodka and cranberry and lime juices. Shake mixture. Serve in a martini glass. Garnish with frozen blueberries.

2 ounces gin
Juice of one lemon
1 teaspoon sugar
3 ounces club soda
1 maraschino cherry
1 orange slice

In a shaker half-filled with ice, combine gin, lemon juice and sugar. Shake well. Strain into a double old-fashioned glass, partially filled with ice. Add club soda. Stir and garnish with cherry and orange slice.

2 ounces Hpnotiq
Splash of lemon-lime soda
1 lemon

Fill a large glass halfway with ice. Add Hpnotiq, soda and a splash of fresh-squeezed lemon juice. Stir and garnish with a curled piece of lemon peel. To create, cut a four-inch sliver of peel from the lemon. Remove pith. Wind peel around a skewer to curl.

closeup of green dip in teacup and plate of crisps

1 14-ounce package wonton wrappers
Sea salt to taste
1/2 cup green pepper, cut into large cubes
1 cup green onions, sliced
1/2 cup plain yogurt
1/4 cup plum sauce
1 tablespoon lemon juice
1 teaspoon soya sauce
Pepper to taste
2 tablespoons fresh parsley, minced

Heat up some cooking oil in a frying pan, wok or deep fryer (375 F), as per fryer instructions. Once the oil has reached temperature, fry wrappers until golden, approximately one to two minutes. Remove onto a plate covered with paper towel to absorb excess oil. Sprinkle wrappers with sea salt and set aside.

For the dip, mix green pepper and green onions together in a blender. Add all remaining ingredients except parsley. Blend until smooth. Pour into a bowl (or teacup), sprinkle with parsley and serve with chopped veggies and wonton crisps.

6 rice paper wrappers
1 cup fresh bean sprouts
1 carrot, shredded
1 cup napa cabbage, shredded
1/2 red pepper, julienned
1/3 cup fresh coriander, roughly chopped
3 tablespoons VH Orange Ginger sauce
VH Thai dipping sauce, as needed

In a large mixing bowl, combine sprouts, carrots, cabbage, red pepper, coriander and VH Orange Ginger sauce to make filling.

Dip one rice paper wrapper into warm water to soften. Lay out on a damp towel, and pat dry. Place two to three heaping spoonfuls of filling on the lower part of the rice paper wrapper. Fold right and left sides over filling and roll up tightly. Repeat. Place rolls seam side down on serving platter, and refrigerate. Serve with VH Thai dipping sauce.

1 1/2 pounds red-skinned potatoes, cut into large chunks
1 medium onion, chopped
4 medium carrots, chopped
2 stalks celery, chopped
Salt and pepper
2 pounds chicken thighs and/or drumsticks, bone in, skin removed
1 bottle VH Asian 5-Spice sauce or VH Orange Ginger sauce

Place vegetables in the bottom of the slow cooker. Season with salt and pepper. Arrange chicken over top. Pour sauce over chicken. Cover and cook on low for eight hours.