Tuesday, January 26, 2016

Rat Pack Frank Sammy & Dean

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THE RAT PACK

Frank Sammy & Dean

Picture above : Dean Martin, Sammy Davis Jr. and Frank Sinatra

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Dean Sammy & Frank

as Sammy Davis Jr.s pours Sinatra's favorite Jack Daniels

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Frank & Friens at Jilly's New York

                          L to R : Jilly Rizzo, Nancy Sinatra, Frank Sinatra, Tina Sinatra                                                   and Friends ...

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The RAT PACK

Promo picture for Oceans Eleven

Frank Sinatra, Dean martin, Sammy Davis,

Peter Lawford, and Joey Bishop

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Dino & Sammy clowning around ...

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Come Fly with Me

SINATRA Concept Album

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SUNDAY SAUCE

Learn How to Make Sinatra Sunday Sauce

Italian Gravy

Recipe in SUNDAY SAUCE 

by Daniel Bellino

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The RAT PACK

Frank Sammy Dean with Peter & Joey

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Robin and The Seven Hoods

FRANK SAMMY & DEAN

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Frank Sinatra & Ava Gardner

"Mangia Bene" !!!

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The Last RAT PACK TOUR

Dino Martin   Sammy Davis Jr. & Frank Sinatra

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Learn How to make Sinatra SPAGHETTI SAUCE

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Classic RAT PACK

FRANK SAMMY & DEAN

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FRANK !!!!

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Patsy's Italian Restaurant

West 56th Street, New York, NY

FRANK'S FAVORITE RESTAURANT

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Learn How to Make FRANK'S Favorite DISHES

RECIPES in SUNDAY SAUCE

by Daniel Bellino

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Aunt Hellen's Egg Sandwich

JUST Like Frank liked (recipe in SUNDAY SAUCE)

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Monday, January 4, 2016

Learn How to Make Lemoncello Recipe

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 MAKE YOUR OWN HOMEMADE LEMONCELLO  


  Limoncello RECIPE

  Makes approx 2 litres | Preparation 20 days in storage | Cooking 10 mins

 10 unwaxed Lemons
 1 litre pure alcohol (or strong vodka or grappa)
 2 cups Sugar
 25 ounces water

Wash and peel the lemons, avoiding the white pith. Place the lemon peel in  a jar with a tight fitting lid and cover with the alcohol. If you can't find pure alcohol you can use strong un-flavoured vodka or a dry grappa.

Seal the jar and leave in a dark closet for 10 days. Remember to shake the contents every couple of days.

 Boil the water and add the sugar. Stir until completely dissolved and then set aside to cool completely. Strain the lemon mixture using a fine sieve and add to the water and sugar. Stir well and bottle. The liqueur will be ready to drink within 10 days. Serve ice cold from the freezer.


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Positano on Cover of Cooking Italian
Greatest Hits Cookbook
Available on AMAZON.com






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