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How to Make a DQ Mocha Moolatte

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One of my favorite treats in the summer is a DQ moolatte. This after dinner treat is pure bliss. Nothing beats the rich combined flavors of coffee, ice cream, chocolate, and whatever additional flavors whether caramel, hazelnut, vanilla or cappuccino. I am a big fan of the mocha flavor as nothing compares to the combination of chocolate and coffee. The early evening trip to DQ for a moolatte is certain to put a smile on my face, but can also prove to be a dent in the wallet, especially when ordering for others in the group. I have my own recipe that I came up with for making a homemade moolatte that tastes as good as the real thing and is much cheaper considering our local DQ charges about $3.50 per serving. Preparing a moolatte does not take a huge amount of effort. There is no need for any major ice cream shop appliances such as soft serve machines, etc. All you need is a good hearty blender and some other common ingredients that aren’t too costly. The recipe typically calls for a cu...
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How to Prepare Czech Roast Duck

One of my treasured czech meals is bohemian style roasted duck. I usually get this meal onc a year if I am lucky. I typically have to order it at a czech restaurant or prepare it for myself while the rest of the family enjoy roast chicken or pork. Their disdain for eating duck is primarily attributed to their appreciation of these little fussy waddlers observed at the petting zoo or at the local parks swimming happily down the river. Somehow and someway, my view of duck has pushed me past the cute fuzzy image more in favor of the tasty Sunday roast that is served with homemade dumplings, sauce, and a braised cabbage dish. Just about every grocery store will carry duck in the frozen poultry section; if you can get one fresh, all the better! The bird usually weighs no more than five pounds and offers up between three to four servings. I have seen the price range for a five pound duck range anywhere between eleven to twenty bucks for a roaster; a fresh one most likely costing a bit more. ...
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Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som...
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