The Yellow Card Recipe

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1 rating

June 12, 2014


Jess Novak

Gearing up for watching the World Cup? Try this recipe out to get you in the spirit!




Calories Per Serving

Related Recipes


  • 1 ½ Ounce Voli Original vodka
  • 1 Ounce mango juice
  • ¾ Ounce fresh squeezed lemon juice
  • ½ Ounce honey


Shake and strain into rocks glass, garnish with lemon and lime peels.

Nutritional Facts


Calories Per Serving160




Vitamin A10µg1%

Vitamin C13mg21%

Vitamin K0.2µg0.3%



Folate (food)7µgN/A

Folate equivalent (total)7µg2%






Sugars, added15gN/A

Have a question about the nutrition data? Let us know.


13 Creative Swiss Chard Recipes

Swiss chard doesn't get as much love as its cooler cousins, kale and spinach, but it's every bit as versatile. Let these recipes prove it.

Classic TGI Friday’s Cocktail Recipe

This recipe is one of the most demanding drinks on this special TGI Friday. The fizzing and flavorful combination of vodka and other fruit juice made this cocktail the best among the TGI Friday cocktails menu. So let’s start the recipe:


  • ½ shots of vodka (any choice)
  • 1 shot of Midori
  • 1 shot of Raspberry liqueur (any choice)
  • 1 cups of Cranberry juice
  • ½ cups of pineapple juice
  • Crushed ice
  • Lemon wedges to garnish

Methods of Preparing Step by Step:

In a Collins glass, take the Midori shots and add in a raspberry liqueur of any choice to make sweet and aromatic syrup for the cocktail.

Then add in the vodka shots in the glass to bring a fizzing taste to the TGIF drink and mix the ingredients properly.

Pour in some crushed ice in the glass and with a spoon, stir the mixture to get a freezing taste. Then add in pineapple juice on top to bring a fruit flavor to the drink.

After that, pour in the Cranberry shot to enhance the overall taste of the cocktail and stir all the ingredients thoroughly for a couple of minutes.

Finally, add some more crushed ice on top and garnish the edge of the glass rim with a lemon garnish. Then the refreshing TGI Friday’s Cocktail is ready to be served.

Kale and spinach aren't the only greens we should have on our plates. Less well known but equally as worthy, Swiss Chard is delicious, healthy, versatile, and a great substitute for other greens in your favorite recipes. This leafy vegetable has earthy flavors and a mild bitterness, which adds perspective to dishes without overwhelming the other ingredients. While the leaves are bright green, the stems and ribs come in a range of colors&mdashlook for rainbow or red chard varieties, the latter of which is used in the Chard Oshitashi that's pictured here. Either option will lend a beautiful pop of color and vibrancy to any dish.

And those colorful stems are important. Whatever you do, don't toss them&mdashthey are every bit as delicious as the greens and so easy to cook. Start a rich, flavorful broth for soup by adding the stems to the mirepoix. You can also dice the stems and use them in the filling for quiche, which makes for an eye-catching presentation and extra bite. When in doubt, sauté the stems in a skillet with oil and garlic before adding the greens to wilt, just as we do in so many recipes in this collection.

In terms of versatility, Swiss chard is unmatched: There's no question that this green works well in a range of preparations. Start by using Swiss chard in place of lettuce or heartier greens in salads, like our cabbage and chard salad, where it's marinates in a tangy vinaigrette made with sherry vinegar and mustard. It pairs so well with pasta, so mix it in to bulk up your main dish or side. Speaking of sides, you can use Swiss chard in a variety of quick side dishes, such as our Creamy Swiss Chard with Coconut. And it doesn't have to be prepared fast, either&mdashSwiss chard holds up to longer cook times without falling apart, so it's also great in fillings (as evidenced by our Swiss Chard and Ricotta Galette) or baked into frittatas.

Curious to learn more about enjoying this healthy and flavorful green? Read on for our favorite ways to cook with Swiss chard.

Recipe Summary

  • ½ cup butter
  • ½ cup granular sucralose sweetener (such as Splenda®)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup almond flour
  • 4 teaspoons coconut flour
  • ¼ cup heavy cream

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch cake pan.

Combine butter and sucralose in a mixing bowl beat with an electric mixer until creamy. Add egg yolks and vanilla extract and mix well. Add in baking powder and salt.

Mix almond flour and coconut flour into the creamed butter mixture. Pour in heavy cream and mix until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

What You Will Need For the Best 9×13 Yellow Cake Recipe

  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine kosher salt
  • 1/8 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup unsweetened baking cocoa, sifted
  • 3 cups powdered sugar, plus additional as needed
  • 1/4 cup heavy cream, plus additional as needed
  • 4 ounces dark chocolate, melted and cooled
  • 1/4 teaspoon salt
  • 9×13 inch cake pan
  • Parchment paper
  • Cooking spray
  • Electric mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Whisk
  • Microwave safe bowl
  • Wire rack
  • Offset spatula


Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan cook until brown, about 5 minutes. Stir in peppers and onions cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.

Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about
1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.

Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

The crust of rice that forms on the bottom of the pot is a delicacy referred to in Puerto Rico as pegao. Once the rice is served, the pegao is scraped out and distributed as a treat. To achieve the perfect crust – caramelized and crunchy, but not burnt –once the water has evaporated, scrape the bottom of pan with the wooden spoon, making sure to dislodge any stuck bits [Step 2]. This will prevent the rice from burning. Then, allow the rice to cook over medium-low heat, and refrain from shaking the pot or lifting the lid. This will ensure an even distribution of heat on the bottom of the pot, which, in turn, allows the perfect pegao to form.

Classic Birthday Cake

Birthdays: A time for singing, balloons, and (of course) cake. Some of us have a dedicated favorite, but perhaps no cake is more universally topped with candles than the classic yellow cake with chocolate frosting.

Despite its ubiquity in bakeries nationwide (and in mix form on grocery store shelves), great homemade versions of this chocolate-on-vanilla duo are somewhat elusive. But after months of testing, we think we've nailed it. Join us in celebrating this classic American cake and the birthdays it commemorates crowned our 2019 Recipe of the Year.


  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 4 large eggs, at room temperature
  • 2 cups (397g) granulated sugar
  • 1 tablespoon (14g) vanilla extract
  • 1/8 teaspoon almond extract, optional, for enhanced flavor
  • 1 cup (227g) milk (whole milk preferred)
  • 4 tablespoons (57g) butter, cut into pats
  • 1/3 cup (67g) vegetable oil
  • 1 1/4 cups (106g) natural cocoa*
  • 4 cups (454g) confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1/3 cup (74g) hot water
  • 1 tablespoon (14g) vanilla extract
  • 16 tablespoons (227g) butter, softened

*Substitute Dutch-process cocoa if you like the frosting will have a more robust, bittersweet chocolate flavor.


To make the cake: Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut 8” or 9” rounds), and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle.

Add the dry ingredients to the mixture in the bowl and mix — by hand or on low speed of a mixer — just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour or sticky bits.

In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted.

Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed of a mixer until everything is well combined. Scrape the bowl and mix briefly, just until smooth.

Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each.

Bake the cakes until the edges are pulling away from the sides of the pan, a toothpick inserted into the center comes out clean, and the top feels set. This should take 26 to 30 minutes for two 9” pans, or 38 to 42 minutes for two 8” pans a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature.

To make the frosting: In a large mixing bowl or the bowl of your stand mixer, stir together — by hand or mixer — the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt. Stir in the water and vanilla, scraping the bowl if necessary.

Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula does it seem nicely spreadable? If it's too stiff, beat in water (1 teaspoon at a time) until it's the consistency you want.

To assemble the cake: Place one of the cake layers on a serving plate tuck pieces of waxed or parchment paper underneath the edge of the cake to keep the plate clean. Spread the bottom layer with about 1 cup of frosting, enough to make a 1/4” to 1/2”-thick layer. Center the second layer bottom-side up (for a flat top) over the frosted layer and press gently to set it in place.

If your schedule permits, place the cake in the refrigerator or freezer, uncovered, for at least 30 minutes (or up to 2 hours) to firm it up. This will make the layers less likely to slide around as you work, and the cake won’t shed crumbs as you frost. If you’re pressed for time, you can skip this step.

To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top this is called a crumb coat. You should be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set. Again, skip this step if time is a factor.

Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly our cake styling guide offers six pro-style options for "styling" your cake. If you have any leftover frosting, you can use it to pipe decorations on the top and/or around the base.

Store the cake, covered, at room temperature, or in the refrigerator if your kitchen is hot. Let it come to room temperature before serving. For tips on slicing, see The best way to cut cake.

Storage information: The cake will keep at room temperature, covered with a cake cover, for up to three days in the refrigerator, covered, for up to one week, or in the freezer, well wrapped, for up to one month.

Tips from our Bakers

Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate some of the techniques from this recipe: How to Assemble and Decorate Layer Cake

Make ahead tips: Cake layers and frosting can be made up to three days ahead, refrigerated, and the cake assembled the day you wish to serve it. For storing, wrap the layers in plastic and transfer the frosting to an airtight container, or tightly cover the bowl in which you made it. When you're ready to assemble the cake, remove the frosting from the fridge and warm at room temperature until soft enough to spread easily. The whole cake (assembled and decorated) can be stored in the freezer for up to a month.

To make a 9" x 13" sheet cake: Prepare the batter as directed. Pour it into a lightly greased 9" x 13" pan, and bake in a preheated 325°F oven for about 45 to 48 minutes, until the cake tests done. You'll have excess frosting if you make the entire frosting recipe if you don't want to end up with leftover frosting, consider making a half recipe (which will frost the cake minimally), or a three-quarter recipe (which will frost it more generously).

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Classic Birthday Cake.

Yellow Sushi recipe card

This Yellow Sushi Recipe Card features several pieces of colorful sushi on a yellow background.

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This recipe card is available in four versions. The free versions are lined: ready to print and write on, with your choice of 3x5" and 4x6" dimensions. The free versions are in .PDF format.

The $7 versions are unlined: you can use these to type recipes or paste them in from your favorite recipe web sites. (Example) These are available in Microsoft Word (.DOC) format, again in your choice of 3x5" or 4x6".

You can print as many recipe cards as you need, with just one download.

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Bird Flower Yellow Gingham recipe card

This Bird Flower Yellow Gingham Recipe Card features a little blue bird on a flower and a yellow chick with an egg on a yellow gingham check background.

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Subscribe to the Free Printable newsletter. (No spam, ever!)

This recipe card is available in four versions. The free versions are lined: ready to print and write on, with your choice of 3x5" and 4x6" dimensions. The free versions are in .PDF format.

The $7 versions are unlined: you can use these to type recipes or paste them in from your favorite recipe web sites. (Example) These are available in Microsoft Word (.DOC) format, again in your choice of 3x5" or 4x6".

You can print as many recipe cards as you need, with just one download.

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Free Printable Recipe Cards

One of my most favorite free printable recipe cards is this set by Julianna Smith. It’s kind of hard to believe that she is offering them for free, but they are. The link will take directly to the PDF for these beautifully illustrated recipe cards — but you might want to explore her beautiful blog too.

I love the design of these cute recipe cards! You can download this free printable recipe card at Paper Squid.

Aren’t these nice? I love these free Pastel Chevron Recipe Cards by Prepared Housewives.

Lindsay at Artsy Fartsy Mama is offering free printable recipe cards in 4 colors: red, yellow, purple and green. What I specifically like is that she has downloads for both 3࡫″ and 4࡬″.

The “I Heart Kitchens” Recipe Card from vol 25 has illustrations that I simply adore! The card is free on Jessica’s blog, but if you like this design, you’ll be happy to know she has kitchen art prints done in the same style in her Etsy shop.

This “Report Card Recipe Card” is part of a set of DIY templates that are great for use at parties. There is a report card recipe card, report card envelopes and even milk carton favor boxes — all which can be download and printed for free.

This Anchor Recipe Cards by Little Yellow Couch is perfect for summer, or when you might need a recipe card with a more masculine look. While your downloading this free recipe card, be sure to check out the yummy fish taco recipe on the page.

While these cards were originally inspired by cookie swaps, I think they are great for all types of recipes. These Fun Lettered Recipe Cards come with 4 different cards sporting different typepaces and colors.

What does a creative person do when they are inspired by their sweet tooth? They make cute printable recipe cards for all of us to enjoy! This Chocolate Chip Cookie Recipe Card comes in 4࡬″ or 3࡫″.

This bright and cheerful Bunting Recipe Card has me thinking of summer!

When designer, Melissa Esplin, made recipe cards for a family member for Christmas, she put up a printable PDF of them so the rest of us could download and use for free: Lemon Recipe Cards.

Creative Mamma has these two cute kokeshi doll recipe card designs for free:

One of the best times to give recipe cards is at Christmas time — and if you give a homemade food gift, it’s even nicer when you attach the recipe with it. This Rustic Wood Type Holiday Recipe Card will be perfect for that!

Isn’t this pretty? This Vintage Modern Recipe Card matches a fabric design by Moda Fabrics of the same name. There is even a free gift tag you can print too.

Designer, Jayna at Behind the Studio, has given her readers a free download of this 4࡬ recipe card with a charming fork illustration.

These free printable recipe cards caught my eye because I’m quite the fan of trees…particularly trees in the fall. The Tree Recipe Cards come with not just trees for fall, but for winter too and there is also place cards included, which I thought was very helpful.

It’s less common to find printable recipe cards in 5࡬″ size, but at the lovesome blog, you can get these pretty recipe cards in both 4࡬″ and the larger 5࡬″, if you prefer.

This next set is amazing! It’s a full Holiday Recipe Card Collection that includes 14 recipe cards, cover pages, card box and gift tags — all printable and all free….and beautiful too!

If you love old recipe cards with a vintage look, you’re gonna love these! These Vintage Recipe Cards from Amy Teets come in a traditional 3࡫″ size.

This sweet Valentine Recipe Card is full of love!

I love owls, so I was very excited when I found these Owl Recipe Cards.

And, of course, sometimes the best designs are simple and modern, like the “I Love My Food” recipe cards.

I love red and Celebrations at Home has these great recipe cards with red striped borders and cooking icon of a stand mixer and whisks.

These Printable Recipe Cards by Sassaby would be nice to share for Spring.

Have a favorite Halloween recipes? These recipe cards are a must for saving your family-favorite treats: Halloween Monster Recipe Cards by Home Cooking Memories.

I hope you enjoy this collection of free printable recipe cards! I’ll be keeping my eye out for future free recipe cards and will be sure to share them with you when I find them. Also, check out all the other cool recipe keeping stuff I have to share.