A collection of
Drink Recipes
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This collection of Drink recipes is one of many in our cookbook
All happiness depends on a leisurely breakfast. |
| John Gunther |
These Drink Recipes are just a few out of thousands in our on-line Cookbook.
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
- Recipe Cookbook
- Drink Recipes
- Free Receipes for you to enjoy!
If you enjoy these Drink Recipes - you should enjoy the recipe collections you can find on the websites below:
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
These are recipes for Drinks, from the recipe cookbook of Recipes-to-go
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Drink Recipes - tasty recipes for you to add to your collection!
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
If you like these Drink recipes please let us know.
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Herb Tip Using Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley. |
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If you find any errors in these Drink recipes please inform us and we will amend them immediately
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |