conversations.from: human
conversations.value: Do you know a description for a book titled The Boozy Blender about BRUCE, WEINSTEIN, MARK with the genre: Cookbooks, Food & Wine, Beverages & Wine?
conversations.from: assistant
conversations.value: BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of the bestselling Ultimate Cookbook series (on subjects as diverse as pizza, ham, candy, shrimp, and peanut butter), Goat: Meat, Milk, Cheese, and Grain Mains. They were nominated for a James Beard Award in 2011 for Ham, and are regular contributors to WeightWatchers.com and Eating Well , Cooking Light , and the Washington Post.
conversations.from: human
conversations.value: Do you know the first five paragraphs for this book?
conversations.from: assistant
conversations.value: The Boozy Blender
  Put all the ingredients in a large blender in the order listed. Cover and blend until thick and irresistible, stopping the machine as necessary to shake down the canister, less than 1 minute. Pour into two red wine glasses.
  NIBBLE Make a hit with White Chocolate Potato Chips. Melt chopped white chocolate in a double boiler set over about an inch of slowly simmering water, stirring until smooth. Remove the top half of the double boiler from the hot water and stir in a pinch of ground cinnamon and grated nutmeg. Dip thick-cut, fluted potato chips until half submerged in the melted white chocolate, shake off any excess, and place on a large sheet of wax paper. While warm, sprinkle with chopped pistachios. Cool to room temperature.
  Put all the ingredients in a large blender in the order listed. Cover and blend until rich and smooth, stopping the machine as necessary to shake down the canister, less than 1 minute. Divide between two large brandy snifters and serve with spoons.
  NIBBLE You can't go wrong with Brownie S'mores. Cut purchased or homemade brownies into the shape of graham crackers. Cover the top of the brownies with mini marshmallows and broil on a large baking sheet 4 to 6 inches from the broiler element just until the marshmallows begin to melt, less than 1 minute. Remove from the oven and press graham crackers onto the marshmallows, sealing them to the brownies.
  Put all the ingredients in a large blender in the order listed. Cover and blend until smooth and thick, stopping the machine as necessary to shake down the canister, less than 1 minute. Divide between two large glasses.
conversations.from: human
conversations.value: Do you know three more paragraphs?
conversations.from: assistant
conversations.value: Put all the ingredients in a large blender in the order listed. Cover and blend until luxuriously slushy and very pale green, stopping the machine as necessary to shake down the canister, less than 1 minute. Divide between two large glasses.
  Put all the ingredients in a large blender in the order listed. Cover and blend until vampiric red and wonderfully thick, stopping the machine as necessary to shake down the canister, less than 1 minute. Pour into two ice-cold margarita glasses.
  GARNISH Use the channel knife (that is, the round eye) on a traditional citrus zester to create spirals of lime zest for the rim of each glass.
conversations.from: human
conversations.value: Do you know the last five paragraphs?
conversations.from: assistant
conversations.value: NIBBLE Chow down on some Chorizo-Cheese Skewers. Slice dried, Spanish chorizo links into ½-inch sections and cook in a skillet set over medium-high heat until crisp, turning often, 3 to 4 minutes. Cool a few minutes, then thread the pieces of chorizo onto skewers between cubes of Manchego cheese.
  Put all the ingredients in a large blender in the order listed. Cover and blend until icy and grainy-smooth, stopping the machine as necessary to shake down the canister, less than 1 minute. Divide the drink between two Mason jars.
  Put all the ingredients in a large blender in the order listed. Cover and blend until creamy-icy and pale purple, stopping the machine as necessary to shake down the canister, less than 1 minute. Divide between two short glasses.
  NIBBLE Serve up a batch of Buffalo Shrimp. Mix equal parts bottled hot red sauce (like Frank's RedHot) and melted butter with a generous splash of white vinegar, a little Worcestershire sauce, a pinch of sugar, and a very small pinch of garlic powder. Stir in a saucepan set over medium heat until hot, then use it as a barbecue mop on shell-on, deveined, large shrimp as they grill directly over the heat. Get ready to get messy. For a creamy dip, mix equal parts sour cream, mayonnaise, and crumbled blue cheese with a little lemon juice and buttermilk in a bowl. Season with lots of ground black pepper.
  Put all the ingredients in a large blender in the order listed. Cover and blend until a rosy salmon-colored slush, stopping the machine as necessary to shake down the canister, less than 1 minute. Pour into two large glasses.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: Pour into two large glasses.. Cover and blend until a rosy salmon-colored slush, stopping the machine as necessary to shake down the canister, less than 1 minute.
  Put all the ingredients in a large blender in the order listed. Season with lots of ground black pepper. For a creamy dip, mix equal parts sour cream, mayonnaise, and crumbled blue cheese with a little lemon juice and buttermilk in a bowl. Get ready to get messy. Stir in a saucepan set over medium heat until hot, then use it as a barbecue mop on shell-on, deveined, large shrimp as they grill directly over the heat. Mix equal parts bottled hot red sauce (like Frank's RedHot) and melted butter with a generous splash of white vinegar, a little Worcestershire sauce, a pinch of sugar, and a very small pinch of garlic powder.
  NIBBLE Serve up a batch of Buffalo Shrimp. Divide between two short glasses. Cover and blend until creamy-icy and pale purple, stopping the machine as necessary to shake down the canister, less than 1 minute.
  Put all the ingredients in a large blender in the order listed. Divide the drink between two Mason jars. Cover and blend until icy and grainy-smooth, stopping the machine as necessary to shake down the canister, less than 1 minute.
  Put all the ingredients in a large blender in the order listed. Cool a few minutes, then thread the pieces of chorizo onto skewers between cubes of Manchego cheese. Slice dried, Spanish chorizo links into ½-inch sections and cook in a skillet set over medium-high heat until crisp, turning often, 3 to 4 minutes.NIBBLE Chow down on some Chorizo-Cheese Skewers