Slushie

Ingredients

• 2 cups water boil
• 1 cup sugar
• 9 cups water
• 4 regular tea bags
• 1 12 oz frozen lemonade
• 1 12 frozen orange juice
• 2 cups bourbon

Instructions

1. Boil 2 cups of water. Put in r regular tea bags Let cool.
2. In a separate pot boil together 1 cup sugar and 9 cups water
3. take off stove and let cool
4. combine tea into the sugar water
5. Add 1 -12 oz can frozen lemonade
6. Add 1 - 12 oz can frozen orange juice
7. Add 2 cups bourbon into tea-sugar mix
8. add red or green food coloring
9. Mix and freeze!

Slushie

Ingredients

• 2 cups water boil
• 1 cup sugar
• 9 cups water
• 4 regular tea bags
• 1 12 oz frozen lemonade
• 1 12 frozen orange juice
• 2 cups bourbon

Instructions

1. Boil 2 cups of water. Put in r regular tea bags Let cool.
2. In a separate pot boil together 1 cup sugar and 9 cups water
3. take off stove and let cool
4. combine tea into the sugar water
5. Add 1 -12 oz can frozen lemonade
6. Add 1 - 12 oz can frozen orange juice
7. Add 2 cups bourbon into tea-sugar mix
8. add red or green food coloring
9. Mix and freeze!

Slushie

Ingredients

• 2 cups water boil
• 1 cup sugar
• 9 cups water
• 4 regular tea bags
• 1 12 oz frozen lemonade
• 1 12 frozen orange juice
• 2 cups bourbon

Instructions

1. Boil 2 cups of water. Put in r regular tea bags Let cool.
2. In a separate pot boil together 1 cup sugar and 9 cups water
3. take off stove and let cool
4. combine tea into the sugar water
5. Add 1 -12 oz can frozen lemonade
6. Add 1 - 12 oz can frozen orange juice
7. Add 2 cups bourbon into tea-sugar mix
8. add red or green food coloring
9. Mix and freeze!

Slushie

Ingredients

• 2 cups water boil
• 1 cup sugar
• 9 cups water
• 4 regular tea bags
• 1 12 oz frozen lemonade
• 1 12 frozen orange juice
• 2 cups bourbon

Instructions

1. Boil 2 cups of water. Put in r regular tea bags Let cool.
2. In a separate pot boil together 1 cup sugar and 9 cups water
3. take off stove and let cool
4. combine tea into the sugar water
5. Add 1 -12 oz can frozen lemonade
6. Add 1 - 12 oz can frozen orange juice
7. Add 2 cups bourbon into tea-sugar mix
8. add red or green food coloring
9. Mix and freeze!

Tropical Fruit Slush

Ingredients

• 3 cups Water
• 1 1/2 cups Sugar
• 6 medium Ripe bananas diced
• 2 11 oz cans each Mandarin oranges
• 1 20 oz can Crushed pineapple un-drained
• 1 12 oz can Frozen orange juice concentrate thawed
• 1 10 oz jar Maraschino cherries drained and halved
• 1/3 cup Lemon juice

Instructions

1. In a saucepan. bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat and cool completely. In a 4 qt freezer container. combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours. stirring once or twice. Remove from the freezer 20 minutes before serving.

Tropical Fruit Slush

Ingredients

• 3 cups Water
• 1 1/2 cups Sugar
• 6 medium Ripe bananas diced
• 2 11 oz cans each Mandarin oranges
• 1 20 oz can Crushed pineapple un-drained
• 1 12 oz can Frozen orange juice concentrate thawed
• 1 10 oz jar Maraschino cherries drained and halved
• 1/3 cup Lemon juice

Instructions

1. In a saucepan. bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat and cool completely. In a 4 qt freezer container. combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours. stirring once or twice. Remove from the freezer 20 minutes before serving.

Tropical Fruit Slush

Ingredients

• 3 cups Water
• 1 1/2 cups Sugar
• 6 medium Ripe bananas diced
• 2 11 oz cans each Mandarin oranges
• 1 20 oz can Crushed pineapple un-drained
• 1 12 oz can Frozen orange juice concentrate thawed
• 1 10 oz jar Maraschino cherries drained and halved
• 1/3 cup Lemon juice

Instructions

1. In a saucepan. bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat and cool completely. In a 4 qt freezer container. combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours. stirring once or twice. Remove from the freezer 20 minutes before serving.

Tropical Fruit Slush

Ingredients

• 3 cups Water
• 1 1/2 cups Sugar
• 6 medium Ripe bananas diced
• 2 11 oz cans each Mandarin oranges
• 1 20 oz can Crushed pineapple un-drained
• 1 12 oz can Frozen orange juice concentrate thawed
• 1 10 oz jar Maraschino cherries drained and halved
• 1/3 cup Lemon juice

Instructions

1. In a saucepan. bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat and cool completely. In a 4 qt freezer container. combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours. stirring once or twice. Remove from the freezer 20 minutes before serving.

Brandy Slush

Ingredients

• 9 cups Water
• 2 cups Granulated sugar
• 4 bags Green tea
• 1 12- ounce Frozen orange juice thawed
• 1 12- ounce Frozen lemonade thawed
• 2 cups Brandy
• 1/2 glass Frozen Slush Mixture
• 1/2 glass 7-up or 50/50

Instructions

1. A: Boil 7 cups of water and 2 cups of sugar.
2. B: Boil 2 cups of water and 4 green tea bags. Steep until dark about 20 minutes.
3. ** Mix A & B and cool.
4. C: Mix 12 ounce frozen orange juice. 12 ounce frozen lemonade. and 2 cups of brandy.
5. ** Add C to A/B mixture and freeze in a 5 quart container.
6. To Make Drink:
7. Combine 1/2 and 1/2: the frozen slush mixture and 7-up or 50/50.
8. Stir well. enjoy!
9. Keep in freezer for several months.

Brandy Slush

Ingredients

• 9 cups Water
• 2 cups Granulated sugar
• 4 bags Green tea
• 1 12- ounce Frozen orange juice thawed
• 1 12- ounce Frozen lemonade thawed
• 2 cups Brandy
• 1/2 glass Frozen Slush Mixture
• 1/2 glass 7-up or 50/50

Instructions

1. A: Boil 7 cups of water and 2 cups of sugar.
2. B: Boil 2 cups of water and 4 green tea bags. Steep until dark about 20 minutes.
3. ** Mix A & B and cool.
4. C: Mix 12 ounce frozen orange juice. 12 ounce frozen lemonade. and 2 cups of brandy.
5. ** Add C to A/B mixture and freeze in a 5 quart container.
6. To Make Drink:
7. Combine 1/2 and 1/2: the frozen slush mixture and 7-up or 50/50.
8. Stir well. enjoy!
9. Keep in freezer for several months.

Brandy Slush

Ingredients

• 9 cups Water
• 2 cups Granulated sugar
• 4 bags Green tea
• 1 12- ounce Frozen orange juice thawed
• 1 12- ounce Frozen lemonade thawed
• 2 cups Brandy
• 1/2 glass Frozen Slush Mixture
• 1/2 glass 7-up or 50/50

Instructions

1. A: Boil 7 cups of water and 2 cups of sugar.
2. B: Boil 2 cups of water and 4 green tea bags. Steep until dark about 20 minutes.
3. ** Mix A & B and cool.
4. C: Mix 12 ounce frozen orange juice. 12 ounce frozen lemonade. and 2 cups of brandy.
5. ** Add C to A/B mixture and freeze in a 5 quart container.
6. To Make Drink:
7. Combine 1/2 and 1/2: the frozen slush mixture and 7-up or 50/50.
8. Stir well. enjoy!
9. Keep in freezer for several months.

Brandy Slush

Ingredients

• 9 cups Water
• 2 cups Granulated sugar
• 4 bags Green tea
• 1 12- ounce Frozen orange juice thawed
• 1 12- ounce Frozen lemonade thawed
• 2 cups Brandy
• 1/2 glass Frozen Slush Mixture
• 1/2 glass 7-up or 50/50

Instructions

1. A: Boil 7 cups of water and 2 cups of sugar.
2. B: Boil 2 cups of water and 4 green tea bags. Steep until dark about 20 minutes.
3. ** Mix A & B and cool.
4. C: Mix 12 ounce frozen orange juice. 12 ounce frozen lemonade. and 2 cups of brandy.
5. ** Add C to A/B mixture and freeze in a 5 quart container.
6. To Make Drink:
7. Combine 1/2 and 1/2: the frozen slush mixture and 7-up or 50/50.
8. Stir well. enjoy!
9. Keep in freezer for several months.

Saucy Mini-Loaves

Ingredients

• 3/4 ts Salt
• 1/2 c Cracker Crumbs
• 1/4 c Onion; Chopped. 1 Sm
• 1/8 ts Pepper
• 1/3 c Tomato; Chopped
• 1 lb Lean ground beef
• 1/8 ts Nutmeg
• 3 tb milk
• 1/2 c Sour Cream
• 1 Egg; Lg
• 1/4 c milk
• 1/2 c Cucumber; Chopped. Unpared
• 10 3/4 oz Cream Of Mushroom Soup; 1 cn

Instructions

1. Heat the oven to 350 degrees F. Mix the meat. cracker crumbs. 1.2 cup of the soup 1/4 cup of the milk. the egg. onion. and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime. in a small saucepan. heat the remaining soup the cucumber and 3 tb of milk to boiling. stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling. stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.

Saucy Mini-Loaves

Ingredients

• 3/4 ts Salt
• 1/2 c Cracker Crumbs
• 1/4 c Onion; Chopped. 1 Sm
• 1/8 ts Pepper
• 1/3 c Tomato; Chopped
• 1 lb Lean ground beef
• 1/8 ts Nutmeg
• 3 tb milk
• 1/2 c Sour Cream
• 1 Egg; Lg
• 1/4 c milk
• 1/2 c Cucumber; Chopped. Unpared
• 10 3/4 oz Cream Of Mushroom Soup; 1 cn

Instructions

1. Heat the oven to 350 degrees F. Mix the meat. cracker crumbs. 1.2 cup of the soup 1/4 cup of the milk. the egg. onion. and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime. in a small saucepan. heat the remaining soup the cucumber and 3 tb of milk to boiling. stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling. stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.

Saucy Mini-Loaves

Ingredients

• 3/4 ts Salt
• 1/2 c Cracker Crumbs
• 1/4 c Onion; Chopped. 1 Sm
• 1/8 ts Pepper
• 1/3 c Tomato; Chopped
• 1 lb Lean ground beef
• 1/8 ts Nutmeg
• 3 tb milk
• 1/2 c Sour Cream
• 1 Egg; Lg
• 1/4 c milk
• 1/2 c Cucumber; Chopped. Unpared
• 10 3/4 oz Cream Of Mushroom Soup; 1 cn

Instructions

1. Heat the oven to 350 degrees F. Mix the meat. cracker crumbs. 1.2 cup of the soup 1/4 cup of the milk. the egg. onion. and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime. in a small saucepan. heat the remaining soup the cucumber and 3 tb of milk to boiling. stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling. stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.

Saucy Mini-Loaves

Ingredients

• 3/4 ts Salt
• 1/2 c Cracker Crumbs
• 1/4 c Onion; Chopped. 1 Sm
• 1/8 ts Pepper
• 1/3 c Tomato; Chopped
• 1 lb Lean ground beef
• 1/8 ts Nutmeg
• 3 tb milk
• 1/2 c Sour Cream
• 1 Egg; Lg
• 1/4 c milk
• 1/2 c Cucumber; Chopped. Unpared
• 10 3/4 oz Cream Of Mushroom Soup; 1 cn

Instructions

1. Heat the oven to 350 degrees F. Mix the meat. cracker crumbs. 1.2 cup of the soup 1/4 cup of the milk. the egg. onion. and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime. in a small saucepan. heat the remaining soup the cucumber and 3 tb of milk to boiling. stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling. stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.

Salmon Burgers. Soy Sauce Mayo & Simple Sesame Cole Slaw

Ingredients

• 2 3/4 lbs salmon fillets. skinned. pin bones removed
• 1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
• 1/2 cup minced scallion
• 1/4 cup finely chopped fresh cilantro leaves
• 2 teaspoons minced fresh ginger
• 1 egg. slightly beaten
• 1 teaspoon sambal oelek chili paste optional
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 1/2 teaspoons soy sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 3 cups shaved purple cabbage
• 3 cups shaved green cabbage
• 1/2 cup shaved red onion
• 1/4 cup vegetable oil or 1/4 cup peanut oil
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon toasted sesame seeds
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt
• 6 sesame seed rolls or 6 other soft hamburger buns. for serving

Instructions

1. SALMON BURGERS:.
2. Using a sharp knife. cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.Take care not to over process or salmon will become a paste.
3. Transfer to a mixing bowl and add the panko. 1/4 cup of the scallions. 2 tablespoons of the cilantro. minced ginger. egg. sambal oelek if using. garlic. 1/2 teaspoon salt. and 1-1/2 teaspoons of the soy sauce.
4. Using a rubber spatula. mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
5. SOY MAYONNAISE:.
6. In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup. 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
7. When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon. grilled tuna. or pork to name a few..
8. SESAME SEED SLAW:.
9. Combine the purple and green cabbages. remaining 1/4 cup of scallions. red onion. 1/4 cup vegetable oil. rice wine vinegar. remaining 2 tablespoons cilantro. sesame oil. remaining 1/2 teaspoon salt. and crushed red pepper. and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
10. COOK BURGERS AND ASSEMBLY:.
11. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot. season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook. turning once. until golden brown on both sides and salmon is just cooked through. about 3-1/2 minutes per side.
12. Serve the salmon on warm buns. buttered with soy mayonnaise on the bottom side of bun. garnish top with smidgen of soy mayonnaise and the sesame slaw.
13. Enjoy!

Salmon Burgers. Soy Sauce Mayo & Simple Sesame Cole Slaw

Ingredients

• 2 3/4 lbs salmon fillets. skinned. pin bones removed
• 1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
• 1/2 cup minced scallion
• 1/4 cup finely chopped fresh cilantro leaves
• 2 teaspoons minced fresh ginger
• 1 egg. slightly beaten
• 1 teaspoon sambal oelek chili paste optional
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 1/2 teaspoons soy sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 3 cups shaved purple cabbage
• 3 cups shaved green cabbage
• 1/2 cup shaved red onion
• 1/4 cup vegetable oil or 1/4 cup peanut oil
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon toasted sesame seeds
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt
• 6 sesame seed rolls or 6 other soft hamburger buns. for serving

Instructions

1. SALMON BURGERS:.
2. Using a sharp knife. cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.Take care not to over process or salmon will become a paste.
3. Transfer to a mixing bowl and add the panko. 1/4 cup of the scallions. 2 tablespoons of the cilantro. minced ginger. egg. sambal oelek if using. garlic. 1/2 teaspoon salt. and 1-1/2 teaspoons of the soy sauce.
4. Using a rubber spatula. mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
5. SOY MAYONNAISE:.
6. In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup. 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
7. When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon. grilled tuna. or pork to name a few..
8. SESAME SEED SLAW:.
9. Combine the purple and green cabbages. remaining 1/4 cup of scallions. red onion. 1/4 cup vegetable oil. rice wine vinegar. remaining 2 tablespoons cilantro. sesame oil. remaining 1/2 teaspoon salt. and crushed red pepper. and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
10. COOK BURGERS AND ASSEMBLY:.
11. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot. season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook. turning once. until golden brown on both sides and salmon is just cooked through. about 3-1/2 minutes per side.
12. Serve the salmon on warm buns. buttered with soy mayonnaise on the bottom side of bun. garnish top with smidgen of soy mayonnaise and the sesame slaw.
13. Enjoy!

Salmon Burgers. Soy Sauce Mayo & Simple Sesame Cole Slaw

Ingredients

• 2 3/4 lbs salmon fillets. skinned. pin bones removed
• 1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
• 1/2 cup minced scallion
• 1/4 cup finely chopped fresh cilantro leaves
• 2 teaspoons minced fresh ginger
• 1 egg. slightly beaten
• 1 teaspoon sambal oelek chili paste optional
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 1/2 teaspoons soy sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 3 cups shaved purple cabbage
• 3 cups shaved green cabbage
• 1/2 cup shaved red onion
• 1/4 cup vegetable oil or 1/4 cup peanut oil
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon toasted sesame seeds
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt
• 6 sesame seed rolls or 6 other soft hamburger buns. for serving

Instructions

1. SALMON BURGERS:.
2. Using a sharp knife. cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.Take care not to over process or salmon will become a paste.
3. Transfer to a mixing bowl and add the panko. 1/4 cup of the scallions. 2 tablespoons of the cilantro. minced ginger. egg. sambal oelek if using. garlic. 1/2 teaspoon salt. and 1-1/2 teaspoons of the soy sauce.
4. Using a rubber spatula. mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
5. SOY MAYONNAISE:.
6. In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup. 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
7. When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon. grilled tuna. or pork to name a few..
8. SESAME SEED SLAW:.
9. Combine the purple and green cabbages. remaining 1/4 cup of scallions. red onion. 1/4 cup vegetable oil. rice wine vinegar. remaining 2 tablespoons cilantro. sesame oil. remaining 1/2 teaspoon salt. and crushed red pepper. and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
10. COOK BURGERS AND ASSEMBLY:.
11. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot. season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook. turning once. until golden brown on both sides and salmon is just cooked through. about 3-1/2 minutes per side.
12. Serve the salmon on warm buns. buttered with soy mayonnaise on the bottom side of bun. garnish top with smidgen of soy mayonnaise and the sesame slaw.
13. Enjoy!

Salmon Burgers. Soy Sauce Mayo & Simple Sesame Cole Slaw

Ingredients

• 2 3/4 lbs salmon fillets. skinned. pin bones removed
• 1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
• 1/2 cup minced scallion
• 1/4 cup finely chopped fresh cilantro leaves
• 2 teaspoons minced fresh ginger
• 1 egg. slightly beaten
• 1 teaspoon sambal oelek chili paste optional
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 1/2 teaspoons soy sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 3 cups shaved purple cabbage
• 3 cups shaved green cabbage
• 1/2 cup shaved red onion
• 1/4 cup vegetable oil or 1/4 cup peanut oil
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon toasted sesame seeds
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt
• 6 sesame seed rolls or 6 other soft hamburger buns. for serving

Instructions

1. SALMON BURGERS:.
2. Using a sharp knife. cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.Take care not to over process or salmon will become a paste.
3. Transfer to a mixing bowl and add the panko. 1/4 cup of the scallions. 2 tablespoons of the cilantro. minced ginger. egg. sambal oelek if using. garlic. 1/2 teaspoon salt. and 1-1/2 teaspoons of the soy sauce.
4. Using a rubber spatula. mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
5. SOY MAYONNAISE:.
6. In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup. 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
7. When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon. grilled tuna. or pork to name a few..
8. SESAME SEED SLAW:.
9. Combine the purple and green cabbages. remaining 1/4 cup of scallions. red onion. 1/4 cup vegetable oil. rice wine vinegar. remaining 2 tablespoons cilantro. sesame oil. remaining 1/2 teaspoon salt. and crushed red pepper. and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
10. COOK BURGERS AND ASSEMBLY:.
11. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot. season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook. turning once. until golden brown on both sides and salmon is just cooked through. about 3-1/2 minutes per side.
12. Serve the salmon on warm buns. buttered with soy mayonnaise on the bottom side of bun. garnish top with smidgen of soy mayonnaise and the sesame slaw.
13. Enjoy!

Cold Brew Martini For One Recipe by Tasty

Ingredients

• ¾ cup coarsely ground coffee beans
• 3 cups filtered water
• 1 cup ice
• 3 tablespoons vodka
• 3 tablespoons coffee-flavored liqueur
• 2 tablespoons cold brew coffee. concentrate

Instructions

1. Make the cold brew concentrate: In a large glass jar. mix the ground coffee with the water. Cover and refrigerate for 12 hours.
2. Strain the cold brew through a fine-mesh sieve into a clean jar. The concentrate will keep in the refrigerator for up to 1 week.
3. In a cocktail shaker. combine the ice. vodka. coffee-flavored liqueur. and cold brew concentrate. Shake for 15–20 seconds. until very cold. Strain into a martini glass.
4. Enjoy!

Cold Brew Martini For One Recipe by Tasty

Ingredients

• ¾ cup coarsely ground coffee beans
• 3 cups filtered water
• 1 cup ice
• 3 tablespoons vodka
• 3 tablespoons coffee-flavored liqueur
• 2 tablespoons cold brew coffee. concentrate

Instructions

1. Make the cold brew concentrate: In a large glass jar. mix the ground coffee with the water. Cover and refrigerate for 12 hours.
2. Strain the cold brew through a fine-mesh sieve into a clean jar. The concentrate will keep in the refrigerator for up to 1 week.
3. In a cocktail shaker. combine the ice. vodka. coffee-flavored liqueur. and cold brew concentrate. Shake for 15–20 seconds. until very cold. Strain into a martini glass.
4. Enjoy!

Cold Brew Martini For One Recipe by Tasty

Ingredients

• ¾ cup coarsely ground coffee beans
• 3 cups filtered water
• 1 cup ice
• 3 tablespoons vodka
• 3 tablespoons coffee-flavored liqueur
• 2 tablespoons cold brew coffee. concentrate

Instructions

1. Make the cold brew concentrate: In a large glass jar. mix the ground coffee with the water. Cover and refrigerate for 12 hours.
2. Strain the cold brew through a fine-mesh sieve into a clean jar. The concentrate will keep in the refrigerator for up to 1 week.
3. In a cocktail shaker. combine the ice. vodka. coffee-flavored liqueur. and cold brew concentrate. Shake for 15–20 seconds. until very cold. Strain into a martini glass.
4. Enjoy!

Cold Brew Martini For One Recipe by Tasty

Ingredients

• ¾ cup coarsely ground coffee beans
• 3 cups filtered water
• 1 cup ice
• 3 tablespoons vodka
• 3 tablespoons coffee-flavored liqueur
• 2 tablespoons cold brew coffee. concentrate

Instructions

1. Make the cold brew concentrate: In a large glass jar. mix the ground coffee with the water. Cover and refrigerate for 12 hours.
2. Strain the cold brew through a fine-mesh sieve into a clean jar. The concentrate will keep in the refrigerator for up to 1 week.
3. In a cocktail shaker. combine the ice. vodka. coffee-flavored liqueur. and cold brew concentrate. Shake for 15–20 seconds. until very cold. Strain into a martini glass.
4. Enjoy!

Jamaican Meat Patties

Ingredients

• 2 cups Unbleached all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Turmeric
• 1 large Egg
• 3 tablespoons Unsalted butter - at room temperature
• 2/3 cup Water
• 4 tablespoons Unsalted butter
• 2 medium White onions about 2 cups
• 1 tablespoon Garlic - minced
• 1/2 medium Scotch bonnet pepper
• 1 pound Ground beef preferably round or sirloin
• 1 tablespoon Curry powder preferably Madras hot style
• 1 tablespoon Fresh thyme - chopped or 1 teaspoon dried
• 1/2 teaspoon Salt
• 1 teaspoon Black pepper - fresh ground
• 1 teaspoon Sugar
• 2/3 cup Beef broth homemade or store bought
• 1/2 cup Dried bread crumbs

Instructions

1. Dough:
2. Make the dough by hand or in a food processor. If using a food processor. place the flour. sugar. salt. baking powder. and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.
3. In a mixing cup. whisk together the egg and 2/3 cup water. With the motor on. gradually add the mixture through the feed tube. Process until the dough forms a soft ball. about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky. about 5 seconds. If the dough feels sticky. add about 1 tbl flour and pulse until it is no longer sticky. Place the dough onto a lightly floured work surface. knead briefly. and shape it into a ball. Refrigerate for at least one hour before use.
4. Filling:
5. Chop onions fine. Wearing gloves. seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions. garlic. and Scotch bonnet and cook. stirring with a wooden spoon. until the onions are soft and translucent. about 2 minutes. Add the meat. curry. thyme. salt. pepper. and sugar. and cook. breaking up the meat lumps with the back of the spoon. until the meat is browned. about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender. about 8 minutes. Add the bread crumbs. stir well to combined. and continue to simmer until all the liquid is absorbed. about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
6. Assemble:
7. Divide the dough into 12 pieces. Work with one piece of dough at a time. keeping the remainder covered in the refrigerator. On a lightly floured work surface. roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough. leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling. forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
8. Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes. until light golden.
9. Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.
10. Yield: 12 patties. enough for 12 first course or 6 light supper servings.
11. Notes:
12. If using canned broth. use the low sodium. fat free kind. Madras curry is the hot curry powder. Turmeric gives the dough its characteristic yellow color. You may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet if you like the patties to be really hot. Use of a low fat beef keeps the patties from becoming greasy. The bread crumbs soak up any remaining meat juices.
13. Original recipe calls for rolling dough into rectangles 5 x7 inches and folding over to make square packets. Rolling the dough into circles is easier. Original recipe calls for adding an egg glaze to the patties and deep frying them in two to three inches of vegetable oil for three to four minutes. Baking as noted above is listed as an alternative option. Patties may be wrapped individually in plastic wrap and frozen uncooked for up to one month. Note - we wrapped the baked patties individually and froze them. They were thawed and reheated in a toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant. and these are every bit as good. Patties are flavorful with a nice after-bite that lingers.
14. Adapted from: Cooking Under Wraps by Nicole Routhier

Jamaican Meat Patties

Ingredients

• 2 cups Unbleached all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Turmeric
• 1 large Egg
• 3 tablespoons Unsalted butter - at room temperature
• 2/3 cup Water
• 4 tablespoons Unsalted butter
• 2 medium White onions about 2 cups
• 1 tablespoon Garlic - minced
• 1/2 medium Scotch bonnet pepper
• 1 pound Ground beef preferably round or sirloin
• 1 tablespoon Curry powder preferably Madras hot style
• 1 tablespoon Fresh thyme - chopped or 1 teaspoon dried
• 1/2 teaspoon Salt
• 1 teaspoon Black pepper - fresh ground
• 1 teaspoon Sugar
• 2/3 cup Beef broth homemade or store bought
• 1/2 cup Dried bread crumbs

Instructions

1. Dough:
2. Make the dough by hand or in a food processor. If using a food processor. place the flour. sugar. salt. baking powder. and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.
3. In a mixing cup. whisk together the egg and 2/3 cup water. With the motor on. gradually add the mixture through the feed tube. Process until the dough forms a soft ball. about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky. about 5 seconds. If the dough feels sticky. add about 1 tbl flour and pulse until it is no longer sticky. Place the dough onto a lightly floured work surface. knead briefly. and shape it into a ball. Refrigerate for at least one hour before use.
4. Filling:
5. Chop onions fine. Wearing gloves. seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions. garlic. and Scotch bonnet and cook. stirring with a wooden spoon. until the onions are soft and translucent. about 2 minutes. Add the meat. curry. thyme. salt. pepper. and sugar. and cook. breaking up the meat lumps with the back of the spoon. until the meat is browned. about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender. about 8 minutes. Add the bread crumbs. stir well to combined. and continue to simmer until all the liquid is absorbed. about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
6. Assemble:
7. Divide the dough into 12 pieces. Work with one piece of dough at a time. keeping the remainder covered in the refrigerator. On a lightly floured work surface. roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough. leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling. forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
8. Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes. until light golden.
9. Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.
10. Yield: 12 patties. enough for 12 first course or 6 light supper servings.
11. Notes:
12. If using canned broth. use the low sodium. fat free kind. Madras curry is the hot curry powder. Turmeric gives the dough its characteristic yellow color. You may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet if you like the patties to be really hot. Use of a low fat beef keeps the patties from becoming greasy. The bread crumbs soak up any remaining meat juices.
13. Original recipe calls for rolling dough into rectangles 5 x7 inches and folding over to make square packets. Rolling the dough into circles is easier. Original recipe calls for adding an egg glaze to the patties and deep frying them in two to three inches of vegetable oil for three to four minutes. Baking as noted above is listed as an alternative option. Patties may be wrapped individually in plastic wrap and frozen uncooked for up to one month. Note - we wrapped the baked patties individually and froze them. They were thawed and reheated in a toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant. and these are every bit as good. Patties are flavorful with a nice after-bite that lingers.
14. Adapted from: Cooking Under Wraps by Nicole Routhier

Jamaican Meat Patties

Ingredients

• 2 cups Unbleached all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Turmeric
• 1 large Egg
• 3 tablespoons Unsalted butter - at room temperature
• 2/3 cup Water
• 4 tablespoons Unsalted butter
• 2 medium White onions about 2 cups
• 1 tablespoon Garlic - minced
• 1/2 medium Scotch bonnet pepper
• 1 pound Ground beef preferably round or sirloin
• 1 tablespoon Curry powder preferably Madras hot style
• 1 tablespoon Fresh thyme - chopped or 1 teaspoon dried
• 1/2 teaspoon Salt
• 1 teaspoon Black pepper - fresh ground
• 1 teaspoon Sugar
• 2/3 cup Beef broth homemade or store bought
• 1/2 cup Dried bread crumbs

Instructions

1. Dough:
2. Make the dough by hand or in a food processor. If using a food processor. place the flour. sugar. salt. baking powder. and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.
3. In a mixing cup. whisk together the egg and 2/3 cup water. With the motor on. gradually add the mixture through the feed tube. Process until the dough forms a soft ball. about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky. about 5 seconds. If the dough feels sticky. add about 1 tbl flour and pulse until it is no longer sticky. Place the dough onto a lightly floured work surface. knead briefly. and shape it into a ball. Refrigerate for at least one hour before use.
4. Filling:
5. Chop onions fine. Wearing gloves. seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions. garlic. and Scotch bonnet and cook. stirring with a wooden spoon. until the onions are soft and translucent. about 2 minutes. Add the meat. curry. thyme. salt. pepper. and sugar. and cook. breaking up the meat lumps with the back of the spoon. until the meat is browned. about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender. about 8 minutes. Add the bread crumbs. stir well to combined. and continue to simmer until all the liquid is absorbed. about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
6. Assemble:
7. Divide the dough into 12 pieces. Work with one piece of dough at a time. keeping the remainder covered in the refrigerator. On a lightly floured work surface. roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough. leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling. forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
8. Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes. until light golden.
9. Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.
10. Yield: 12 patties. enough for 12 first course or 6 light supper servings.
11. Notes:
12. If using canned broth. use the low sodium. fat free kind. Madras curry is the hot curry powder. Turmeric gives the dough its characteristic yellow color. You may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet if you like the patties to be really hot. Use of a low fat beef keeps the patties from becoming greasy. The bread crumbs soak up any remaining meat juices.
13. Original recipe calls for rolling dough into rectangles 5 x7 inches and folding over to make square packets. Rolling the dough into circles is easier. Original recipe calls for adding an egg glaze to the patties and deep frying them in two to three inches of vegetable oil for three to four minutes. Baking as noted above is listed as an alternative option. Patties may be wrapped individually in plastic wrap and frozen uncooked for up to one month. Note - we wrapped the baked patties individually and froze them. They were thawed and reheated in a toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant. and these are every bit as good. Patties are flavorful with a nice after-bite that lingers.
14. Adapted from: Cooking Under Wraps by Nicole Routhier

Jamaican Meat Patties

Ingredients

• 2 cups Unbleached all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Turmeric
• 1 large Egg
• 3 tablespoons Unsalted butter - at room temperature
• 2/3 cup Water
• 4 tablespoons Unsalted butter
• 2 medium White onions about 2 cups
• 1 tablespoon Garlic - minced
• 1/2 medium Scotch bonnet pepper
• 1 pound Ground beef preferably round or sirloin
• 1 tablespoon Curry powder preferably Madras hot style
• 1 tablespoon Fresh thyme - chopped or 1 teaspoon dried
• 1/2 teaspoon Salt
• 1 teaspoon Black pepper - fresh ground
• 1 teaspoon Sugar
• 2/3 cup Beef broth homemade or store bought
• 1/2 cup Dried bread crumbs

Instructions

1. Dough:
2. Make the dough by hand or in a food processor. If using a food processor. place the flour. sugar. salt. baking powder. and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.
3. In a mixing cup. whisk together the egg and 2/3 cup water. With the motor on. gradually add the mixture through the feed tube. Process until the dough forms a soft ball. about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky. about 5 seconds. If the dough feels sticky. add about 1 tbl flour and pulse until it is no longer sticky. Place the dough onto a lightly floured work surface. knead briefly. and shape it into a ball. Refrigerate for at least one hour before use.
4. Filling:
5. Chop onions fine. Wearing gloves. seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions. garlic. and Scotch bonnet and cook. stirring with a wooden spoon. until the onions are soft and translucent. about 2 minutes. Add the meat. curry. thyme. salt. pepper. and sugar. and cook. breaking up the meat lumps with the back of the spoon. until the meat is browned. about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender. about 8 minutes. Add the bread crumbs. stir well to combined. and continue to simmer until all the liquid is absorbed. about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
6. Assemble:
7. Divide the dough into 12 pieces. Work with one piece of dough at a time. keeping the remainder covered in the refrigerator. On a lightly floured work surface. roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough. leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling. forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
8. Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes. until light golden.
9. Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.
10. Yield: 12 patties. enough for 12 first course or 6 light supper servings.
11. Notes:
12. If using canned broth. use the low sodium. fat free kind. Madras curry is the hot curry powder. Turmeric gives the dough its characteristic yellow color. You may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet if you like the patties to be really hot. Use of a low fat beef keeps the patties from becoming greasy. The bread crumbs soak up any remaining meat juices.
13. Original recipe calls for rolling dough into rectangles 5 x7 inches and folding over to make square packets. Rolling the dough into circles is easier. Original recipe calls for adding an egg glaze to the patties and deep frying them in two to three inches of vegetable oil for three to four minutes. Baking as noted above is listed as an alternative option. Patties may be wrapped individually in plastic wrap and frozen uncooked for up to one month. Note - we wrapped the baked patties individually and froze them. They were thawed and reheated in a toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant. and these are every bit as good. Patties are flavorful with a nice after-bite that lingers.
14. Adapted from: Cooking Under Wraps by Nicole Routhier

Frozen Slush Punch

Ingredients

• 12 ounces jello any flavor
• 8 cups boiling water
• 6 cups sugar
• 6 cups cold water
• 2 pineapple juice large can
• 2 cups lemon juice
• 4 teaspoons almond extract
• 2 gingerale. 2 liter size

Instructions

1. 1. Mix sugar. jello. and boiling water in a large bowl.
2. 2. Add cold water. pineapple juice. lemon juice. and almond extract.
3. 3. Divide evenly in 2 large ziploc bags.
4. 4. Freeze.
5. 5. To serve chop punch until slushy.
6. 6. Add one bottle of gingerale to each bag of slush.

Frozen Slush Punch

Ingredients

• 12 ounces jello any flavor
• 8 cups boiling water
• 6 cups sugar
• 6 cups cold water
• 2 pineapple juice large can
• 2 cups lemon juice
• 4 teaspoons almond extract
• 2 gingerale. 2 liter size

Instructions

1. 1. Mix sugar. jello. and boiling water in a large bowl.
2. 2. Add cold water. pineapple juice. lemon juice. and almond extract.
3. 3. Divide evenly in 2 large ziploc bags.
4. 4. Freeze.
5. 5. To serve chop punch until slushy.
6. 6. Add one bottle of gingerale to each bag of slush.

Frozen Slush Punch

Ingredients

• 12 ounces jello any flavor
• 8 cups boiling water
• 6 cups sugar
• 6 cups cold water
• 2 pineapple juice large can
• 2 cups lemon juice
• 4 teaspoons almond extract
• 2 gingerale. 2 liter size

Instructions

1. 1. Mix sugar. jello. and boiling water in a large bowl.
2. 2. Add cold water. pineapple juice. lemon juice. and almond extract.
3. 3. Divide evenly in 2 large ziploc bags.
4. 4. Freeze.
5. 5. To serve chop punch until slushy.
6. 6. Add one bottle of gingerale to each bag of slush.

Frozen Slush Punch

Ingredients

• 12 ounces jello any flavor
• 8 cups boiling water
• 6 cups sugar
• 6 cups cold water
• 2 pineapple juice large can
• 2 cups lemon juice
• 4 teaspoons almond extract
• 2 gingerale. 2 liter size

Instructions

1. 1. Mix sugar. jello. and boiling water in a large bowl.
2. 2. Add cold water. pineapple juice. lemon juice. and almond extract.
3. 3. Divide evenly in 2 large ziploc bags.
4. 4. Freeze.
5. 5. To serve chop punch until slushy.
6. 6. Add one bottle of gingerale to each bag of slush.

Sour Cream Coffee Cake. Light

Ingredients

• 3/4 cup old fashioned oats. divided about 2.5 ounces
• cooking spray
• 4 1/2 ounces all-purpose flour about 1 cup
• 1 ounce whole wheat flour about 1/4 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar. divided
• 1/3 cup butter. softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 8 ounce carton light sour cream such as Daisy
• 2 tablespoons finely chopped walnuts. toasted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chilled butter. cut into small pieces

Instructions

1. Preheat oven to 350°.
2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats. flours. baking powder. baking soda. and salt; stir with a whisk.
5. Place granulated sugar. 1/4 cup brown sugar. and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs. 1 at a time. beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream. beginning and ending with flour mixture. Batter will be slightly lumpy because of oats. Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 cup oats. remaining 1/4 cup brown sugar. nuts. and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. top is golden. and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Sour Cream Coffee Cake. Light

Ingredients

• 3/4 cup old fashioned oats. divided about 2.5 ounces
• cooking spray
• 4 1/2 ounces all-purpose flour about 1 cup
• 1 ounce whole wheat flour about 1/4 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar. divided
• 1/3 cup butter. softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 8 ounce carton light sour cream such as Daisy
• 2 tablespoons finely chopped walnuts. toasted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chilled butter. cut into small pieces

Instructions

1. Preheat oven to 350°.
2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats. flours. baking powder. baking soda. and salt; stir with a whisk.
5. Place granulated sugar. 1/4 cup brown sugar. and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs. 1 at a time. beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream. beginning and ending with flour mixture. Batter will be slightly lumpy because of oats. Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 cup oats. remaining 1/4 cup brown sugar. nuts. and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. top is golden. and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Sour Cream Coffee Cake. Light

Ingredients

• 3/4 cup old fashioned oats. divided about 2.5 ounces
• cooking spray
• 4 1/2 ounces all-purpose flour about 1 cup
• 1 ounce whole wheat flour about 1/4 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar. divided
• 1/3 cup butter. softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 8 ounce carton light sour cream such as Daisy
• 2 tablespoons finely chopped walnuts. toasted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chilled butter. cut into small pieces

Instructions

1. Preheat oven to 350°.
2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats. flours. baking powder. baking soda. and salt; stir with a whisk.
5. Place granulated sugar. 1/4 cup brown sugar. and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs. 1 at a time. beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream. beginning and ending with flour mixture. Batter will be slightly lumpy because of oats. Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 cup oats. remaining 1/4 cup brown sugar. nuts. and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. top is golden. and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Sour Cream Coffee Cake. Light

Ingredients

• 3/4 cup old fashioned oats. divided about 2.5 ounces
• cooking spray
• 4 1/2 ounces all-purpose flour about 1 cup
• 1 ounce whole wheat flour about 1/4 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar. divided
• 1/3 cup butter. softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 8 ounce carton light sour cream such as Daisy
• 2 tablespoons finely chopped walnuts. toasted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chilled butter. cut into small pieces

Instructions

1. Preheat oven to 350°.
2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats. flours. baking powder. baking soda. and salt; stir with a whisk.
5. Place granulated sugar. 1/4 cup brown sugar. and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs. 1 at a time. beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream. beginning and ending with flour mixture. Batter will be slightly lumpy because of oats. Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 cup oats. remaining 1/4 cup brown sugar. nuts. and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. top is golden. and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Citrus Berry Slush

Ingredients

• 1/2 c Fresh Lemon Juice
• 1/2 c Fresh orange juice
• 1 pt FRESH STRAWBERRIES
• 1/2 c Sugar
• 1 ea GRATED PEEL OF 1 LEMON
• 1 c CRUSHED ICE
• 2 c Vanilla ice cream
• 1 ea LEMON PEEL FOR GARNISH

Instructions

1. RESERVE 4 STRAWBERRIES FOR GARNISH. HULL. SLICE AND PUREE REMAINING BERRIES IN BLENDER TO YIELD 1 CUP. IN THE BLENDER. COMBINE 1 CUP STRAWBERRY PUREE AND REMAINING INGREDIENTS EXCEPT LEMON AND STRAWBERRY GARNISH. BLEND UNTIL SMOOTH. MAKES 4 CUPS. GARNISH WITH LEMON PEEL AND WHOLE STRAWBERRY. USE A SHARP KNIFE OR ZESTER TO CUT A 10" STRIP OF LEMON PEEL FOR GARNISH. Posted to MM-Recipes Digest V4 #12 by valerie@nbnet.nb.ca valerie on Apr 07. 1999

Citrus Berry Slush

Ingredients

• 1/2 c Fresh Lemon Juice
• 1/2 c Fresh orange juice
• 1 pt FRESH STRAWBERRIES
• 1/2 c Sugar
• 1 ea GRATED PEEL OF 1 LEMON
• 1 c CRUSHED ICE
• 2 c Vanilla ice cream
• 1 ea LEMON PEEL FOR GARNISH

Instructions

1. RESERVE 4 STRAWBERRIES FOR GARNISH. HULL. SLICE AND PUREE REMAINING BERRIES IN BLENDER TO YIELD 1 CUP. IN THE BLENDER. COMBINE 1 CUP STRAWBERRY PUREE AND REMAINING INGREDIENTS EXCEPT LEMON AND STRAWBERRY GARNISH. BLEND UNTIL SMOOTH. MAKES 4 CUPS. GARNISH WITH LEMON PEEL AND WHOLE STRAWBERRY. USE A SHARP KNIFE OR ZESTER TO CUT A 10" STRIP OF LEMON PEEL FOR GARNISH. Posted to MM-Recipes Digest V4 #12 by valerie@nbnet.nb.ca valerie on Apr 07. 1999

Citrus Berry Slush

Ingredients

• 1/2 c Fresh Lemon Juice
• 1/2 c Fresh orange juice
• 1 pt FRESH STRAWBERRIES
• 1/2 c Sugar
• 1 ea GRATED PEEL OF 1 LEMON
• 1 c CRUSHED ICE
• 2 c Vanilla ice cream
• 1 ea LEMON PEEL FOR GARNISH

Instructions

1. RESERVE 4 STRAWBERRIES FOR GARNISH. HULL. SLICE AND PUREE REMAINING BERRIES IN BLENDER TO YIELD 1 CUP. IN THE BLENDER. COMBINE 1 CUP STRAWBERRY PUREE AND REMAINING INGREDIENTS EXCEPT LEMON AND STRAWBERRY GARNISH. BLEND UNTIL SMOOTH. MAKES 4 CUPS. GARNISH WITH LEMON PEEL AND WHOLE STRAWBERRY. USE A SHARP KNIFE OR ZESTER TO CUT A 10" STRIP OF LEMON PEEL FOR GARNISH. Posted to MM-Recipes Digest V4 #12 by valerie@nbnet.nb.ca valerie on Apr 07. 1999

Citrus Berry Slush

Ingredients

• 1/2 c Fresh Lemon Juice
• 1/2 c Fresh orange juice
• 1 pt FRESH STRAWBERRIES
• 1/2 c Sugar
• 1 ea GRATED PEEL OF 1 LEMON
• 1 c CRUSHED ICE
• 2 c Vanilla ice cream
• 1 ea LEMON PEEL FOR GARNISH

Instructions

1. RESERVE 4 STRAWBERRIES FOR GARNISH. HULL. SLICE AND PUREE REMAINING BERRIES IN BLENDER TO YIELD 1 CUP. IN THE BLENDER. COMBINE 1 CUP STRAWBERRY PUREE AND REMAINING INGREDIENTS EXCEPT LEMON AND STRAWBERRY GARNISH. BLEND UNTIL SMOOTH. MAKES 4 CUPS. GARNISH WITH LEMON PEEL AND WHOLE STRAWBERRY. USE A SHARP KNIFE OR ZESTER TO CUT A 10" STRIP OF LEMON PEEL FOR GARNISH. Posted to MM-Recipes Digest V4 #12 by valerie@nbnet.nb.ca valerie on Apr 07. 1999

Banana Granola Bread Machine - Large Loaf

Ingredients

• 3 ts Yeast. active dry
• 2 c White bread flour
• 2 tb Butter
• 2 tb Dry milk
• 1 c Water
• 1/3 c Banana chips dried
• 1 c Wheat bread flour
• 1/2 c Bananas mashed
• 1/4 c Molasses
• 3/4 c Granola
• 1/3 c Walnuts. chopped
• 1 1/2 ts Salt
• 2 ts Yeast fast rise or machine

Instructions

1. Source: Electric Bread This is a fairly heavy. moist bread thats not as sweet as the ingredients might suggest. The fruit and granola combine to make a slightly nutty taste with a hint of banana. This bread makes terrific toast with a hearty breakfast of bacon and eggs. Success Hints ------------- Mash bananas well or use a food processor; measure after mashing. Use the regular or rapid bake cycle. =C4=C4=C4=C4 Cheshire Cat BBS - over 23.000 recipes online! 916-587-6947 =C4=C4=C4=C4 Posted by Dan Klepach to the Fidonet COOKING echo Posted to MM-Recipes Digest by "Rfm" on Sep 07. 98

Banana Granola Bread Machine - Large Loaf

Ingredients

• 3 ts Yeast. active dry
• 2 c White bread flour
• 2 tb Butter
• 2 tb Dry milk
• 1 c Water
• 1/3 c Banana chips dried
• 1 c Wheat bread flour
• 1/2 c Bananas mashed
• 1/4 c Molasses
• 3/4 c Granola
• 1/3 c Walnuts. chopped
• 1 1/2 ts Salt
• 2 ts Yeast fast rise or machine

Instructions

1. Source: Electric Bread This is a fairly heavy. moist bread thats not as sweet as the ingredients might suggest. The fruit and granola combine to make a slightly nutty taste with a hint of banana. This bread makes terrific toast with a hearty breakfast of bacon and eggs. Success Hints ------------- Mash bananas well or use a food processor; measure after mashing. Use the regular or rapid bake cycle. =C4=C4=C4=C4 Cheshire Cat BBS - over 23.000 recipes online! 916-587-6947 =C4=C4=C4=C4 Posted by Dan Klepach to the Fidonet COOKING echo Posted to MM-Recipes Digest by "Rfm" on Sep 07. 98

Banana Granola Bread Machine - Large Loaf

Ingredients

• 3 ts Yeast. active dry
• 2 c White bread flour
• 2 tb Butter
• 2 tb Dry milk
• 1 c Water
• 1/3 c Banana chips dried
• 1 c Wheat bread flour
• 1/2 c Bananas mashed
• 1/4 c Molasses
• 3/4 c Granola
• 1/3 c Walnuts. chopped
• 1 1/2 ts Salt
• 2 ts Yeast fast rise or machine

Instructions

1. Source: Electric Bread This is a fairly heavy. moist bread thats not as sweet as the ingredients might suggest. The fruit and granola combine to make a slightly nutty taste with a hint of banana. This bread makes terrific toast with a hearty breakfast of bacon and eggs. Success Hints ------------- Mash bananas well or use a food processor; measure after mashing. Use the regular or rapid bake cycle. =C4=C4=C4=C4 Cheshire Cat BBS - over 23.000 recipes online! 916-587-6947 =C4=C4=C4=C4 Posted by Dan Klepach to the Fidonet COOKING echo Posted to MM-Recipes Digest by "Rfm" on Sep 07. 98

Banana Granola Bread Machine - Large Loaf

Ingredients

• 3 ts Yeast. active dry
• 2 c White bread flour
• 2 tb Butter
• 2 tb Dry milk
• 1 c Water
• 1/3 c Banana chips dried
• 1 c Wheat bread flour
• 1/2 c Bananas mashed
• 1/4 c Molasses
• 3/4 c Granola
• 1/3 c Walnuts. chopped
• 1 1/2 ts Salt
• 2 ts Yeast fast rise or machine

Instructions

1. Source: Electric Bread This is a fairly heavy. moist bread thats not as sweet as the ingredients might suggest. The fruit and granola combine to make a slightly nutty taste with a hint of banana. This bread makes terrific toast with a hearty breakfast of bacon and eggs. Success Hints ------------- Mash bananas well or use a food processor; measure after mashing. Use the regular or rapid bake cycle. =C4=C4=C4=C4 Cheshire Cat BBS - over 23.000 recipes online! 916-587-6947 =C4=C4=C4=C4 Posted by Dan Klepach to the Fidonet COOKING echo Posted to MM-Recipes Digest by "Rfm" on Sep 07. 98

Brandy slush

Ingredients

• 9 cups water
• 4 green tea bags
• 12 oz frozen orange juice
• 2 cups sugar
• 12 oz frozen lemonade
• 2 cups brandy

Instructions

1. In large saucepan heat 7 cups water. Stir in sugar. Set aside to cool. Heat remaining 2 cups to boil. Steep tea bags in 2 cups.
2. Stir tea and sugar water together. Add lemonade ok and brandy. Stir to mix. Sotre in freezer. Serve with lemon lime soda

Brandy slush

Ingredients

• 9 cups water
• 4 green tea bags
• 12 oz frozen orange juice
• 2 cups sugar
• 12 oz frozen lemonade
• 2 cups brandy

Instructions

1. In large saucepan heat 7 cups water. Stir in sugar. Set aside to cool. Heat remaining 2 cups to boil. Steep tea bags in 2 cups.
2. Stir tea and sugar water together. Add lemonade ok and brandy. Stir to mix. Sotre in freezer. Serve with lemon lime soda

Brandy slush

Ingredients

• 9 cups water
• 4 green tea bags
• 12 oz frozen orange juice
• 2 cups sugar
• 12 oz frozen lemonade
• 2 cups brandy

Instructions

1. In large saucepan heat 7 cups water. Stir in sugar. Set aside to cool. Heat remaining 2 cups to boil. Steep tea bags in 2 cups.
2. Stir tea and sugar water together. Add lemonade ok and brandy. Stir to mix. Sotre in freezer. Serve with lemon lime soda

Brandy slush

Ingredients

• 9 cups water
• 4 green tea bags
• 12 oz frozen orange juice
• 2 cups sugar
• 12 oz frozen lemonade
• 2 cups brandy

Instructions

1. In large saucepan heat 7 cups water. Stir in sugar. Set aside to cool. Heat remaining 2 cups to boil. Steep tea bags in 2 cups.
2. Stir tea and sugar water together. Add lemonade ok and brandy. Stir to mix. Sotre in freezer. Serve with lemon lime soda

Mojito Slushie

Ingredients

• /2 cup each sugar and water
• 10 cups crushed ice
• 1/3 cup lemon juice from 3 lemons
• 1/3 cup lime juice from about 5 limes.
• 1 cup white rum
• 1 cup fresh mint leaves

Instructions

1. In blender. combine sugar and water. Blend until sugar dissolves. about 1 minute.
2. Fill with crushed ice. Add lemon juice and 1/3 cup lime juice. rum. and fresh mint leaves. Blend until smooth

Mojito Slushie

Ingredients

• /2 cup each sugar and water
• 10 cups crushed ice
• 1/3 cup lemon juice from 3 lemons
• 1/3 cup lime juice from about 5 limes.
• 1 cup white rum
• 1 cup fresh mint leaves

Instructions

1. In blender. combine sugar and water. Blend until sugar dissolves. about 1 minute.
2. Fill with crushed ice. Add lemon juice and 1/3 cup lime juice. rum. and fresh mint leaves. Blend until smooth

Mojito Slushie

Ingredients

• /2 cup each sugar and water
• 10 cups crushed ice
• 1/3 cup lemon juice from 3 lemons
• 1/3 cup lime juice from about 5 limes.
• 1 cup white rum
• 1 cup fresh mint leaves

Instructions

1. In blender. combine sugar and water. Blend until sugar dissolves. about 1 minute.
2. Fill with crushed ice. Add lemon juice and 1/3 cup lime juice. rum. and fresh mint leaves. Blend until smooth

Mojito Slushie

Ingredients

• /2 cup each sugar and water
• 10 cups crushed ice
• 1/3 cup lemon juice from 3 lemons
• 1/3 cup lime juice from about 5 limes.
• 1 cup white rum
• 1 cup fresh mint leaves

Instructions

1. In blender. combine sugar and water. Blend until sugar dissolves. about 1 minute.
2. Fill with crushed ice. Add lemon juice and 1/3 cup lime juice. rum. and fresh mint leaves. Blend until smooth

Slush with a Punch

Ingredients

• 12 oz Can frozen orange juice
• Carbonated beverage.
• 12 oz Can frozen lemonade
• Concentrate. thawed &
• Concentrate. thawed &
• Concentrate. thawed &
• 7 c Water
• Undiluted
• 6 oz Can frozen pineapple juice
• 5 To 6 cups lemon-lime
• Undiluted
• Undiluted
• 3/4 c Sugar
• 1 To 1/2 cup coconut liqueur
• Chilled

Instructions

1. Combine sugar & water in a saucepan; bring to boil. stirring until sugar dissolves. Cool. Add concentrates & liqueur. stirring well. Pour mix into large freezer-safe container. & freeze. To serve. spoon about 1 cup slush mixture into a glass & add 1/2 cup lemon-lime beverage. stirring until slushy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Slush with a Punch

Ingredients

• 12 oz Can frozen orange juice
• Carbonated beverage.
• 12 oz Can frozen lemonade
• Concentrate. thawed &
• Concentrate. thawed &
• Concentrate. thawed &
• 7 c Water
• Undiluted
• 6 oz Can frozen pineapple juice
• 5 To 6 cups lemon-lime
• Undiluted
• Undiluted
• 3/4 c Sugar
• 1 To 1/2 cup coconut liqueur
• Chilled

Instructions

1. Combine sugar & water in a saucepan; bring to boil. stirring until sugar dissolves. Cool. Add concentrates & liqueur. stirring well. Pour mix into large freezer-safe container. & freeze. To serve. spoon about 1 cup slush mixture into a glass & add 1/2 cup lemon-lime beverage. stirring until slushy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Slush with a Punch

Ingredients

• 12 oz Can frozen orange juice
• Carbonated beverage.
• 12 oz Can frozen lemonade
• Concentrate. thawed &
• Concentrate. thawed &
• Concentrate. thawed &
• 7 c Water
• Undiluted
• 6 oz Can frozen pineapple juice
• 5 To 6 cups lemon-lime
• Undiluted
• Undiluted
• 3/4 c Sugar
• 1 To 1/2 cup coconut liqueur
• Chilled

Instructions

1. Combine sugar & water in a saucepan; bring to boil. stirring until sugar dissolves. Cool. Add concentrates & liqueur. stirring well. Pour mix into large freezer-safe container. & freeze. To serve. spoon about 1 cup slush mixture into a glass & add 1/2 cup lemon-lime beverage. stirring until slushy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Slush with a Punch

Ingredients

• 12 oz Can frozen orange juice
• Carbonated beverage.
• 12 oz Can frozen lemonade
• Concentrate. thawed &
• Concentrate. thawed &
• Concentrate. thawed &
• 7 c Water
• Undiluted
• 6 oz Can frozen pineapple juice
• 5 To 6 cups lemon-lime
• Undiluted
• Undiluted
• 3/4 c Sugar
• 1 To 1/2 cup coconut liqueur
• Chilled

Instructions

1. Combine sugar & water in a saucepan; bring to boil. stirring until sugar dissolves. Cool. Add concentrates & liqueur. stirring well. Pour mix into large freezer-safe container. & freeze. To serve. spoon about 1 cup slush mixture into a glass & add 1/2 cup lemon-lime beverage. stirring until slushy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Chilled Watermelon Ramen Recipe

Ingredients

• 1 medium watermelon. halved lengthwise; cut 4 cups of 1/2-inch cubes from this half. reserve the second half and any remaining watermelon from the first half for broth. reserve rinds
• 2 10-ounce bottles teriyaki sauce. preferably Kikkoman
• 3 cups olive oil
• 1 cup apple cider vinegar
• 2 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano
• 4 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2/3 cup freshly squeezed lemon juice. more as needed
• 3 medium scallions. julienned
• 3 cups bean sprouts
• 4 individual packages ramen noodles. fresh. frozen. or dry
• 1 Persian cucumber. thinly sliced crosswise. dressed with a squeeze of lemon and salt to taste
• 1 cup coarsely chopped watercress
• 1 tablespoon sesame seeds

Instructions

1. Gather the ingredients.
2. Combine cubed watermelon and teriyaki sauce in a large bowl. Gently toss to coat. Cover and refrigerate.
3. Whisk together the olive oil. vinegar. onion and garlic powders. oregano. basil. crushed red pepper. salt. pepper. and 2/3 cup lemon in a large bowl. Reserve 1 cup of dressing for the rind slaw.
4. Peel the green skin from the rind. Cut the rind into small. manageable pieces. Using a julienne peeler. scrape the sides of the rind to yield 4 cups of slaw. Add the rind to another large bowl.
5. To the bowl of julienned rinds. add the scallions. bean sprouts. and the reserved 1 cup of dressing. Mix well. cover. and refrigerate.
6. With a large spoon. scoop the flesh of the remaining half of the watermelon almost to the rind see FAMILY STYLE note below. Add to a food processor or a blender. Working in batches. purée the watermelon.
7. Strain through a fine-meshed sieve into a large pourable container.
8. To the watermelon juice add the remaining 3 cups of dressing. Mix well. cover. and refrigerate.
9. Bring a large pot of unsalted water to boil. Cook the ramen according to package directions. Drain. run under cold water until cool.
10. Divide the noodles between 4 bowls. To serve. divide the watermelon poke. watermelon rind slaw. cucumbers. and watercress. Lightly shake or stir the watermelon broth mixture. Divide the broth between the bowls. slowly pouring it low to the bowls so that it will not disturb the toppings. Garnish with the sesame seeds and serve chilled.

Chilled Watermelon Ramen Recipe

Ingredients

• 1 medium watermelon. halved lengthwise; cut 4 cups of 1/2-inch cubes from this half. reserve the second half and any remaining watermelon from the first half for broth. reserve rinds
• 2 10-ounce bottles teriyaki sauce. preferably Kikkoman
• 3 cups olive oil
• 1 cup apple cider vinegar
• 2 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano
• 4 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2/3 cup freshly squeezed lemon juice. more as needed
• 3 medium scallions. julienned
• 3 cups bean sprouts
• 4 individual packages ramen noodles. fresh. frozen. or dry
• 1 Persian cucumber. thinly sliced crosswise. dressed with a squeeze of lemon and salt to taste
• 1 cup coarsely chopped watercress
• 1 tablespoon sesame seeds

Instructions

1. Gather the ingredients.
2. Combine cubed watermelon and teriyaki sauce in a large bowl. Gently toss to coat. Cover and refrigerate.
3. Whisk together the olive oil. vinegar. onion and garlic powders. oregano. basil. crushed red pepper. salt. pepper. and 2/3 cup lemon in a large bowl. Reserve 1 cup of dressing for the rind slaw.
4. Peel the green skin from the rind. Cut the rind into small. manageable pieces. Using a julienne peeler. scrape the sides of the rind to yield 4 cups of slaw. Add the rind to another large bowl.
5. To the bowl of julienned rinds. add the scallions. bean sprouts. and the reserved 1 cup of dressing. Mix well. cover. and refrigerate.
6. With a large spoon. scoop the flesh of the remaining half of the watermelon almost to the rind see FAMILY STYLE note below. Add to a food processor or a blender. Working in batches. purée the watermelon.
7. Strain through a fine-meshed sieve into a large pourable container.
8. To the watermelon juice add the remaining 3 cups of dressing. Mix well. cover. and refrigerate.
9. Bring a large pot of unsalted water to boil. Cook the ramen according to package directions. Drain. run under cold water until cool.
10. Divide the noodles between 4 bowls. To serve. divide the watermelon poke. watermelon rind slaw. cucumbers. and watercress. Lightly shake or stir the watermelon broth mixture. Divide the broth between the bowls. slowly pouring it low to the bowls so that it will not disturb the toppings. Garnish with the sesame seeds and serve chilled.

Chilled Watermelon Ramen Recipe

Ingredients

• 1 medium watermelon. halved lengthwise; cut 4 cups of 1/2-inch cubes from this half. reserve the second half and any remaining watermelon from the first half for broth. reserve rinds
• 2 10-ounce bottles teriyaki sauce. preferably Kikkoman
• 3 cups olive oil
• 1 cup apple cider vinegar
• 2 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano
• 4 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2/3 cup freshly squeezed lemon juice. more as needed
• 3 medium scallions. julienned
• 3 cups bean sprouts
• 4 individual packages ramen noodles. fresh. frozen. or dry
• 1 Persian cucumber. thinly sliced crosswise. dressed with a squeeze of lemon and salt to taste
• 1 cup coarsely chopped watercress
• 1 tablespoon sesame seeds

Instructions

1. Gather the ingredients.
2. Combine cubed watermelon and teriyaki sauce in a large bowl. Gently toss to coat. Cover and refrigerate.
3. Whisk together the olive oil. vinegar. onion and garlic powders. oregano. basil. crushed red pepper. salt. pepper. and 2/3 cup lemon in a large bowl. Reserve 1 cup of dressing for the rind slaw.
4. Peel the green skin from the rind. Cut the rind into small. manageable pieces. Using a julienne peeler. scrape the sides of the rind to yield 4 cups of slaw. Add the rind to another large bowl.
5. To the bowl of julienned rinds. add the scallions. bean sprouts. and the reserved 1 cup of dressing. Mix well. cover. and refrigerate.
6. With a large spoon. scoop the flesh of the remaining half of the watermelon almost to the rind see FAMILY STYLE note below. Add to a food processor or a blender. Working in batches. purée the watermelon.
7. Strain through a fine-meshed sieve into a large pourable container.
8. To the watermelon juice add the remaining 3 cups of dressing. Mix well. cover. and refrigerate.
9. Bring a large pot of unsalted water to boil. Cook the ramen according to package directions. Drain. run under cold water until cool.
10. Divide the noodles between 4 bowls. To serve. divide the watermelon poke. watermelon rind slaw. cucumbers. and watercress. Lightly shake or stir the watermelon broth mixture. Divide the broth between the bowls. slowly pouring it low to the bowls so that it will not disturb the toppings. Garnish with the sesame seeds and serve chilled.

Chilled Watermelon Ramen Recipe

Ingredients

• 1 medium watermelon. halved lengthwise; cut 4 cups of 1/2-inch cubes from this half. reserve the second half and any remaining watermelon from the first half for broth. reserve rinds
• 2 10-ounce bottles teriyaki sauce. preferably Kikkoman
• 3 cups olive oil
• 1 cup apple cider vinegar
• 2 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano
• 4 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2/3 cup freshly squeezed lemon juice. more as needed
• 3 medium scallions. julienned
• 3 cups bean sprouts
• 4 individual packages ramen noodles. fresh. frozen. or dry
• 1 Persian cucumber. thinly sliced crosswise. dressed with a squeeze of lemon and salt to taste
• 1 cup coarsely chopped watercress
• 1 tablespoon sesame seeds

Instructions

1. Gather the ingredients.
2. Combine cubed watermelon and teriyaki sauce in a large bowl. Gently toss to coat. Cover and refrigerate.
3. Whisk together the olive oil. vinegar. onion and garlic powders. oregano. basil. crushed red pepper. salt. pepper. and 2/3 cup lemon in a large bowl. Reserve 1 cup of dressing for the rind slaw.
4. Peel the green skin from the rind. Cut the rind into small. manageable pieces. Using a julienne peeler. scrape the sides of the rind to yield 4 cups of slaw. Add the rind to another large bowl.
5. To the bowl of julienned rinds. add the scallions. bean sprouts. and the reserved 1 cup of dressing. Mix well. cover. and refrigerate.
6. With a large spoon. scoop the flesh of the remaining half of the watermelon almost to the rind see FAMILY STYLE note below. Add to a food processor or a blender. Working in batches. purée the watermelon.
7. Strain through a fine-meshed sieve into a large pourable container.
8. To the watermelon juice add the remaining 3 cups of dressing. Mix well. cover. and refrigerate.
9. Bring a large pot of unsalted water to boil. Cook the ramen according to package directions. Drain. run under cold water until cool.
10. Divide the noodles between 4 bowls. To serve. divide the watermelon poke. watermelon rind slaw. cucumbers. and watercress. Lightly shake or stir the watermelon broth mixture. Divide the broth between the bowls. slowly pouring it low to the bowls so that it will not disturb the toppings. Garnish with the sesame seeds and serve chilled.

Slush Punch

Ingredients

• 2 small packages lemon jello
• 1 small package lime jello
• 4 cup sugar
• 4 cup water
• 1 16 oz bottle lemon juice
• 2 48oz cans pineapple juice
• 2 32 oz bottle soda 7up. sprite. or ginger ale
• 9 cup water 3 cup for each jello package

Instructions

1. 1. Mix jello with 9 cup water. heat to boiling and add sugar.
2. 2. Remove from heat and add other 4 cups water.
3. 3. Add juices and freeze.
4. 3-4 hours before serving. take out of freezer. Add ginger ale and stir to make a slush.
5. Different jello can be used for different color schemes and flavors.

Slush Punch

Ingredients

• 2 small packages lemon jello
• 1 small package lime jello
• 4 cup sugar
• 4 cup water
• 1 16 oz bottle lemon juice
• 2 48oz cans pineapple juice
• 2 32 oz bottle soda 7up. sprite. or ginger ale
• 9 cup water 3 cup for each jello package

Instructions

1. 1. Mix jello with 9 cup water. heat to boiling and add sugar.
2. 2. Remove from heat and add other 4 cups water.
3. 3. Add juices and freeze.
4. 3-4 hours before serving. take out of freezer. Add ginger ale and stir to make a slush.
5. Different jello can be used for different color schemes and flavors.

Slush Punch

Ingredients

• 2 small packages lemon jello
• 1 small package lime jello
• 4 cup sugar
• 4 cup water
• 1 16 oz bottle lemon juice
• 2 48oz cans pineapple juice
• 2 32 oz bottle soda 7up. sprite. or ginger ale
• 9 cup water 3 cup for each jello package

Instructions

1. 1. Mix jello with 9 cup water. heat to boiling and add sugar.
2. 2. Remove from heat and add other 4 cups water.
3. 3. Add juices and freeze.
4. 3-4 hours before serving. take out of freezer. Add ginger ale and stir to make a slush.
5. Different jello can be used for different color schemes and flavors.

Slush Punch

Ingredients

• 2 small packages lemon jello
• 1 small package lime jello
• 4 cup sugar
• 4 cup water
• 1 16 oz bottle lemon juice
• 2 48oz cans pineapple juice
• 2 32 oz bottle soda 7up. sprite. or ginger ale
• 9 cup water 3 cup for each jello package

Instructions

1. 1. Mix jello with 9 cup water. heat to boiling and add sugar.
2. 2. Remove from heat and add other 4 cups water.
3. 3. Add juices and freeze.
4. 3-4 hours before serving. take out of freezer. Add ginger ale and stir to make a slush.
5. Different jello can be used for different color schemes and flavors.

Margarator Rum Slush

Ingredients

• 1.5 cups light rum
• 1 12-oz can frozen lime juice One 12-ounce can thawed
• 1 12-oz can frozen lemon juice One 12-ounce can thawed
• 2 12-oz cans citrus soda Two 12-ounce cans of your choice

Instructions

1. Add about three pounds of ice to the Margarator machine. though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in. close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.

Margarator Rum Slush

Ingredients

• 1.5 cups light rum
• 1 12-oz can frozen lime juice One 12-ounce can thawed
• 1 12-oz can frozen lemon juice One 12-ounce can thawed
• 2 12-oz cans citrus soda Two 12-ounce cans of your choice

Instructions

1. Add about three pounds of ice to the Margarator machine. though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in. close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.

Margarator Rum Slush

Ingredients

• 1.5 cups light rum
• 1 12-oz can frozen lime juice One 12-ounce can thawed
• 1 12-oz can frozen lemon juice One 12-ounce can thawed
• 2 12-oz cans citrus soda Two 12-ounce cans of your choice

Instructions

1. Add about three pounds of ice to the Margarator machine. though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in. close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.

Margarator Rum Slush

Ingredients

• 1.5 cups light rum
• 1 12-oz can frozen lime juice One 12-ounce can thawed
• 1 12-oz can frozen lemon juice One 12-ounce can thawed
• 2 12-oz cans citrus soda Two 12-ounce cans of your choice

Instructions

1. Add about three pounds of ice to the Margarator machine. though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in. close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.

Cosmo Slush

Ingredients

• 1/2 12-oz. can limeade concentrate. thawed
• 3 Tablespoons powdered sugar
• 2 cups citrus-flavored vodka
• 1 cup orange liqueur or orange juice
• 4 cups 100% cranberry juice blend

Instructions

1. In a blender. place limeade concentrate and powdered sugar. Cover; blend on high speed until well mixed. Add vodka and orange liqueur or OJ. Cover; blend until well mixed.
2. Stir limeade mixture and cranberry juice in a 13x9 glass pan until well mixed. Cover and freeze at least 8 hours or until slushy.
3. To serve. stir mixture. Place a ? cup scoop into each glass

Cosmo Slush

Ingredients

• 1/2 12-oz. can limeade concentrate. thawed
• 3 Tablespoons powdered sugar
• 2 cups citrus-flavored vodka
• 1 cup orange liqueur or orange juice
• 4 cups 100% cranberry juice blend

Instructions

1. In a blender. place limeade concentrate and powdered sugar. Cover; blend on high speed until well mixed. Add vodka and orange liqueur or OJ. Cover; blend until well mixed.
2. Stir limeade mixture and cranberry juice in a 13x9 glass pan until well mixed. Cover and freeze at least 8 hours or until slushy.
3. To serve. stir mixture. Place a ? cup scoop into each glass

Cosmo Slush

Ingredients

• 1/2 12-oz. can limeade concentrate. thawed
• 3 Tablespoons powdered sugar
• 2 cups citrus-flavored vodka
• 1 cup orange liqueur or orange juice
• 4 cups 100% cranberry juice blend

Instructions

1. In a blender. place limeade concentrate and powdered sugar. Cover; blend on high speed until well mixed. Add vodka and orange liqueur or OJ. Cover; blend until well mixed.
2. Stir limeade mixture and cranberry juice in a 13x9 glass pan until well mixed. Cover and freeze at least 8 hours or until slushy.
3. To serve. stir mixture. Place a ? cup scoop into each glass

Cosmo Slush

Ingredients

• 1/2 12-oz. can limeade concentrate. thawed
• 3 Tablespoons powdered sugar
• 2 cups citrus-flavored vodka
• 1 cup orange liqueur or orange juice
• 4 cups 100% cranberry juice blend

Instructions

1. In a blender. place limeade concentrate and powdered sugar. Cover; blend on high speed until well mixed. Add vodka and orange liqueur or OJ. Cover; blend until well mixed.
2. Stir limeade mixture and cranberry juice in a 13x9 glass pan until well mixed. Cover and freeze at least 8 hours or until slushy.
3. To serve. stir mixture. Place a ? cup scoop into each glass

Cranberry Slush

Ingredients

• 3 ounces raspberry jello
• 1 cup water boiling
• 3 cups water cold
• 2 cups cranberry juice
• 12 ounces frozen concentrate lemonade
• 12 ounces frozen concentrate orange juice
• 2 cups vodka

Instructions

1. Mix jello with boiling water and dissolve. Add everything else and freeze for at least 48 hours. Serve with sweet or sour soda.

Cranberry Slush

Ingredients

• 3 ounces raspberry jello
• 1 cup water boiling
• 3 cups water cold
• 2 cups cranberry juice
• 12 ounces frozen concentrate lemonade
• 12 ounces frozen concentrate orange juice
• 2 cups vodka

Instructions

1. Mix jello with boiling water and dissolve. Add everything else and freeze for at least 48 hours. Serve with sweet or sour soda.

Cranberry Slush

Ingredients

• 3 ounces raspberry jello
• 1 cup water boiling
• 3 cups water cold
• 2 cups cranberry juice
• 12 ounces frozen concentrate lemonade
• 12 ounces frozen concentrate orange juice
• 2 cups vodka

Instructions

1. Mix jello with boiling water and dissolve. Add everything else and freeze for at least 48 hours. Serve with sweet or sour soda.

Cranberry Slush

Ingredients

• 3 ounces raspberry jello
• 1 cup water boiling
• 3 cups water cold
• 2 cups cranberry juice
• 12 ounces frozen concentrate lemonade
• 12 ounces frozen concentrate orange juice
• 2 cups vodka

Instructions

1. Mix jello with boiling water and dissolve. Add everything else and freeze for at least 48 hours. Serve with sweet or sour soda.

Uncle Walter's Chili

Ingredients

• 1 tablespoon olive oil
• 2 large onions - coarsely chopped about 2 cups
• 5 cloves garlic - minced
• 2 tablespoons Chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground Mexican oregano
• 1 teaspoon ground thyme
• 1 teaspoon ground coriander
• 1/2 teaspoon chipotle chili powder or. substitute cayenne
• 1 tablespoon chipotle chiles in adobo sauce - chopped
• 3 pounds ground chuck*
• 1 can 6 oz Tomato paste
• 2 28-oz cans crushed tomatoes
• 1 1/2 cups beef broth or stock preferably homemade. or low-sodium
• 1 12-oz bottle beer your choice. my uncle used a lager
• 2 tablespoons brown sugar
• 2 15-oz cans kidney beans - drained and rinsed
• Salt to taste

Instructions

1. Heat oil in a large Dutch over medium heat. Add onions and garlic and saute. stirring occasionally. until translucent. about 5 minutes. Add chili powder. cumin. oregano. thyme. coriander. chipotle chili powder and chipotle chiles in adobo. Cook for another few minutes. until spices are fragrant. Increase heat to medium-high. add half the ground beef and season lightly with salt. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown. about 4 to 5 minutes. Add remainder of ground beef and again. season lightly with salt. break up meat with spatula. and saute until no longer pink. another 4 to 5 minutes. Stir in tomato paste and cook for a few more minutes. Add crushed tomatoes. beef broth or stock. beer. brown sugar and kidney beans. Bring chili to a boil. stirring occasionally. Reduce heat to low and simmer. partially uncovered. stirring often. until chili has thickened. about 1 1/2 to 2 hours. Taste for seasoning and adjust salt as needed. Ladle chili into bowls. Serve with homemade tortilla chips. sour cream. chopped green onions. grated extra-sharp cheddar cheese and vinegar or lime juice to add a splash of tang. if desired.
2. Makes 8 to 10 servings.
3. * For the best results. pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
4. Make Ahead Note: You can make the chile a day ahead if you like. Cool slightly. Refrigerate uncovered until cold. then cover and keep refrigerated for up to 3 days or freeze for up to 1 month. Rewarm over medium-low heat.

Uncle Walter's Chili

Ingredients

• 1 tablespoon olive oil
• 2 large onions - coarsely chopped about 2 cups
• 5 cloves garlic - minced
• 2 tablespoons Chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground Mexican oregano
• 1 teaspoon ground thyme
• 1 teaspoon ground coriander
• 1/2 teaspoon chipotle chili powder or. substitute cayenne
• 1 tablespoon chipotle chiles in adobo sauce - chopped
• 3 pounds ground chuck*
• 1 can 6 oz Tomato paste
• 2 28-oz cans crushed tomatoes
• 1 1/2 cups beef broth or stock preferably homemade. or low-sodium
• 1 12-oz bottle beer your choice. my uncle used a lager
• 2 tablespoons brown sugar
• 2 15-oz cans kidney beans - drained and rinsed
• Salt to taste

Instructions

1. Heat oil in a large Dutch over medium heat. Add onions and garlic and saute. stirring occasionally. until translucent. about 5 minutes. Add chili powder. cumin. oregano. thyme. coriander. chipotle chili powder and chipotle chiles in adobo. Cook for another few minutes. until spices are fragrant. Increase heat to medium-high. add half the ground beef and season lightly with salt. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown. about 4 to 5 minutes. Add remainder of ground beef and again. season lightly with salt. break up meat with spatula. and saute until no longer pink. another 4 to 5 minutes. Stir in tomato paste and cook for a few more minutes. Add crushed tomatoes. beef broth or stock. beer. brown sugar and kidney beans. Bring chili to a boil. stirring occasionally. Reduce heat to low and simmer. partially uncovered. stirring often. until chili has thickened. about 1 1/2 to 2 hours. Taste for seasoning and adjust salt as needed. Ladle chili into bowls. Serve with homemade tortilla chips. sour cream. chopped green onions. grated extra-sharp cheddar cheese and vinegar or lime juice to add a splash of tang. if desired.
2. Makes 8 to 10 servings.
3. * For the best results. pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
4. Make Ahead Note: You can make the chile a day ahead if you like. Cool slightly. Refrigerate uncovered until cold. then cover and keep refrigerated for up to 3 days or freeze for up to 1 month. Rewarm over medium-low heat.

Uncle Walter's Chili

Ingredients

• 1 tablespoon olive oil
• 2 large onions - coarsely chopped about 2 cups
• 5 cloves garlic - minced
• 2 tablespoons Chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground Mexican oregano
• 1 teaspoon ground thyme
• 1 teaspoon ground coriander
• 1/2 teaspoon chipotle chili powder or. substitute cayenne
• 1 tablespoon chipotle chiles in adobo sauce - chopped
• 3 pounds ground chuck*
• 1 can 6 oz Tomato paste
• 2 28-oz cans crushed tomatoes
• 1 1/2 cups beef broth or stock preferably homemade. or low-sodium
• 1 12-oz bottle beer your choice. my uncle used a lager
• 2 tablespoons brown sugar
• 2 15-oz cans kidney beans - drained and rinsed
• Salt to taste

Instructions

1. Heat oil in a large Dutch over medium heat. Add onions and garlic and saute. stirring occasionally. until translucent. about 5 minutes. Add chili powder. cumin. oregano. thyme. coriander. chipotle chili powder and chipotle chiles in adobo. Cook for another few minutes. until spices are fragrant. Increase heat to medium-high. add half the ground beef and season lightly with salt. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown. about 4 to 5 minutes. Add remainder of ground beef and again. season lightly with salt. break up meat with spatula. and saute until no longer pink. another 4 to 5 minutes. Stir in tomato paste and cook for a few more minutes. Add crushed tomatoes. beef broth or stock. beer. brown sugar and kidney beans. Bring chili to a boil. stirring occasionally. Reduce heat to low and simmer. partially uncovered. stirring often. until chili has thickened. about 1 1/2 to 2 hours. Taste for seasoning and adjust salt as needed. Ladle chili into bowls. Serve with homemade tortilla chips. sour cream. chopped green onions. grated extra-sharp cheddar cheese and vinegar or lime juice to add a splash of tang. if desired.
2. Makes 8 to 10 servings.
3. * For the best results. pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
4. Make Ahead Note: You can make the chile a day ahead if you like. Cool slightly. Refrigerate uncovered until cold. then cover and keep refrigerated for up to 3 days or freeze for up to 1 month. Rewarm over medium-low heat.

Uncle Walter's Chili

Ingredients

• 1 tablespoon olive oil
• 2 large onions - coarsely chopped about 2 cups
• 5 cloves garlic - minced
• 2 tablespoons Chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground Mexican oregano
• 1 teaspoon ground thyme
• 1 teaspoon ground coriander
• 1/2 teaspoon chipotle chili powder or. substitute cayenne
• 1 tablespoon chipotle chiles in adobo sauce - chopped
• 3 pounds ground chuck*
• 1 can 6 oz Tomato paste
• 2 28-oz cans crushed tomatoes
• 1 1/2 cups beef broth or stock preferably homemade. or low-sodium
• 1 12-oz bottle beer your choice. my uncle used a lager
• 2 tablespoons brown sugar
• 2 15-oz cans kidney beans - drained and rinsed
• Salt to taste

Instructions

1. Heat oil in a large Dutch over medium heat. Add onions and garlic and saute. stirring occasionally. until translucent. about 5 minutes. Add chili powder. cumin. oregano. thyme. coriander. chipotle chili powder and chipotle chiles in adobo. Cook for another few minutes. until spices are fragrant. Increase heat to medium-high. add half the ground beef and season lightly with salt. Use a wooden spatula to break up meat and saute until no longer pink and starting to brown. about 4 to 5 minutes. Add remainder of ground beef and again. season lightly with salt. break up meat with spatula. and saute until no longer pink. another 4 to 5 minutes. Stir in tomato paste and cook for a few more minutes. Add crushed tomatoes. beef broth or stock. beer. brown sugar and kidney beans. Bring chili to a boil. stirring occasionally. Reduce heat to low and simmer. partially uncovered. stirring often. until chili has thickened. about 1 1/2 to 2 hours. Taste for seasoning and adjust salt as needed. Ladle chili into bowls. Serve with homemade tortilla chips. sour cream. chopped green onions. grated extra-sharp cheddar cheese and vinegar or lime juice to add a splash of tang. if desired.
2. Makes 8 to 10 servings.
3. * For the best results. pick out a three-pound boneless chuck roast and grind it yourself or have your butcher grind it for you.
4. Make Ahead Note: You can make the chile a day ahead if you like. Cool slightly. Refrigerate uncovered until cold. then cover and keep refrigerated for up to 3 days or freeze for up to 1 month. Rewarm over medium-low heat.

Banana Slush Punch

Ingredients

• 2 cups Granulated sugar
• 4 cups Water
• 2 quarts Pineapple juice
• 12 ounces Orange juice concentrate
• 12 ounces Frozen pink lemonade
• 5 large Bananas pureed
• 2 quarts Ginger Ale

Instructions

1. Combine sugar and water; heat until sugar dissolves. Cool. Add juices and bananas. Freeze. Take out of freezer 1 hour before serving. Mix with ginger ale to serve.

Banana Slush Punch

Ingredients

• 2 cups Granulated sugar
• 4 cups Water
• 2 quarts Pineapple juice
• 12 ounces Orange juice concentrate
• 12 ounces Frozen pink lemonade
• 5 large Bananas pureed
• 2 quarts Ginger Ale

Instructions

1. Combine sugar and water; heat until sugar dissolves. Cool. Add juices and bananas. Freeze. Take out of freezer 1 hour before serving. Mix with ginger ale to serve.

Banana Slush Punch

Ingredients

• 2 cups Granulated sugar
• 4 cups Water
• 2 quarts Pineapple juice
• 12 ounces Orange juice concentrate
• 12 ounces Frozen pink lemonade
• 5 large Bananas pureed
• 2 quarts Ginger Ale

Instructions

1. Combine sugar and water; heat until sugar dissolves. Cool. Add juices and bananas. Freeze. Take out of freezer 1 hour before serving. Mix with ginger ale to serve.

Banana Slush Punch

Ingredients

• 2 cups Granulated sugar
• 4 cups Water
• 2 quarts Pineapple juice
• 12 ounces Orange juice concentrate
• 12 ounces Frozen pink lemonade
• 5 large Bananas pureed
• 2 quarts Ginger Ale

Instructions

1. Combine sugar and water; heat until sugar dissolves. Cool. Add juices and bananas. Freeze. Take out of freezer 1 hour before serving. Mix with ginger ale to serve.

Overnight slaw

Ingredients

• 2 bags cole slaw public chopped
• 1 each red onion thinly sliced n chopped
• 1/2 cup Yellow pepper chopped
• 1/2 cup sweet red pepper chopped
• 1/2 cup Pimiento-stuffed olives sliced
• 1/2 cup White wine vinegar
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 2 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Celery seed
• 1 teaspoon Mustard seed

Instructions

1. 1. In a large bowl.combine the slaw mix.onion.peppers and olives. In alarmed saucepan.combine the remaining ingredients . Bring to a boil. Cook and stir for on minute. Pour over vegetables and stir. Cover and refrigerate overnight

Overnight slaw

Ingredients

• 2 bags cole slaw public chopped
• 1 each red onion thinly sliced n chopped
• 1/2 cup Yellow pepper chopped
• 1/2 cup sweet red pepper chopped
• 1/2 cup Pimiento-stuffed olives sliced
• 1/2 cup White wine vinegar
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 2 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Celery seed
• 1 teaspoon Mustard seed

Instructions

1. 1. In a large bowl.combine the slaw mix.onion.peppers and olives. In alarmed saucepan.combine the remaining ingredients . Bring to a boil. Cook and stir for on minute. Pour over vegetables and stir. Cover and refrigerate overnight

Overnight slaw

Ingredients

• 2 bags cole slaw public chopped
• 1 each red onion thinly sliced n chopped
• 1/2 cup Yellow pepper chopped
• 1/2 cup sweet red pepper chopped
• 1/2 cup Pimiento-stuffed olives sliced
• 1/2 cup White wine vinegar
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 2 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Celery seed
• 1 teaspoon Mustard seed

Instructions

1. 1. In a large bowl.combine the slaw mix.onion.peppers and olives. In alarmed saucepan.combine the remaining ingredients . Bring to a boil. Cook and stir for on minute. Pour over vegetables and stir. Cover and refrigerate overnight

Overnight slaw

Ingredients

• 2 bags cole slaw public chopped
• 1 each red onion thinly sliced n chopped
• 1/2 cup Yellow pepper chopped
• 1/2 cup sweet red pepper chopped
• 1/2 cup Pimiento-stuffed olives sliced
• 1/2 cup White wine vinegar
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 2 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Celery seed
• 1 teaspoon Mustard seed

Instructions

1. 1. In a large bowl.combine the slaw mix.onion.peppers and olives. In alarmed saucepan.combine the remaining ingredients . Bring to a boil. Cook and stir for on minute. Pour over vegetables and stir. Cover and refrigerate overnight

Strawberry-Rhubarb Tartlets

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon table salt
• ¼ teaspoon baking powder
• 1 cup cold butter. cut into small pieces
• 2 large egg yolks
• ½ cup ice-cold water
• 3 tablespoons butter
• ½ cup sliced fresh or frozen rhubarb
• 1 cup sliced fresh strawberries
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh lemon juice. divided
• Parchment paper
• 1 large egg
• 2 ½ tablespoons milk. divided
• 1 ½ cups powdered sugar

Instructions

1. Pulse first 4 ingredients in a food processor until blended. Add cold butter. and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running. pour yolk mixture through food chute. and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
2. Meanwhile. melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb. and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook. stirring constantly and crushing fruit with spoon. 5 minutes.
3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook. stirring often. 2 minutes or until thick. Remove from heat. and transfer mixture to a small bowl. Cover and chill 30 minutes.
4. Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles. using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water. and top with remaining dough rectangles. pressing edges to seal.
5. Stir together egg and 2 Tbsp. milk. and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.

Strawberry-Rhubarb Tartlets

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon table salt
• ¼ teaspoon baking powder
• 1 cup cold butter. cut into small pieces
• 2 large egg yolks
• ½ cup ice-cold water
• 3 tablespoons butter
• ½ cup sliced fresh or frozen rhubarb
• 1 cup sliced fresh strawberries
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh lemon juice. divided
• Parchment paper
• 1 large egg
• 2 ½ tablespoons milk. divided
• 1 ½ cups powdered sugar

Instructions

1. Pulse first 4 ingredients in a food processor until blended. Add cold butter. and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running. pour yolk mixture through food chute. and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
2. Meanwhile. melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb. and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook. stirring constantly and crushing fruit with spoon. 5 minutes.
3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook. stirring often. 2 minutes or until thick. Remove from heat. and transfer mixture to a small bowl. Cover and chill 30 minutes.
4. Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles. using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water. and top with remaining dough rectangles. pressing edges to seal.
5. Stir together egg and 2 Tbsp. milk. and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.

Strawberry-Rhubarb Tartlets

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon table salt
• ¼ teaspoon baking powder
• 1 cup cold butter. cut into small pieces
• 2 large egg yolks
• ½ cup ice-cold water
• 3 tablespoons butter
• ½ cup sliced fresh or frozen rhubarb
• 1 cup sliced fresh strawberries
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh lemon juice. divided
• Parchment paper
• 1 large egg
• 2 ½ tablespoons milk. divided
• 1 ½ cups powdered sugar

Instructions

1. Pulse first 4 ingredients in a food processor until blended. Add cold butter. and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running. pour yolk mixture through food chute. and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
2. Meanwhile. melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb. and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook. stirring constantly and crushing fruit with spoon. 5 minutes.
3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook. stirring often. 2 minutes or until thick. Remove from heat. and transfer mixture to a small bowl. Cover and chill 30 minutes.
4. Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles. using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water. and top with remaining dough rectangles. pressing edges to seal.
5. Stir together egg and 2 Tbsp. milk. and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.

Strawberry-Rhubarb Tartlets

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon table salt
• ¼ teaspoon baking powder
• 1 cup cold butter. cut into small pieces
• 2 large egg yolks
• ½ cup ice-cold water
• 3 tablespoons butter
• ½ cup sliced fresh or frozen rhubarb
• 1 cup sliced fresh strawberries
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh lemon juice. divided
• Parchment paper
• 1 large egg
• 2 ½ tablespoons milk. divided
• 1 ½ cups powdered sugar

Instructions

1. Pulse first 4 ingredients in a food processor until blended. Add cold butter. and pulse 5 or 6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold water. With processor running. pour yolk mixture through food chute. and process just until mixture forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap; chill 1 hour.
2. Meanwhile. melt 3 Tbsp. butter in a 1-qt. saucepan over medium heat. Add rhubarb. and sauté 3 minutes. Stir in strawberries and 2/3 cup granulated sugar; cook. stirring constantly and crushing fruit with spoon. 5 minutes.
3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into rhubarb mixture; bring to a boil. Cook. stirring often. 2 minutes or until thick. Remove from heat. and transfer mixture to a small bowl. Cover and chill 30 minutes.
4. Preheat oven to 350°. Unwrap dough; roll to 1/8-inch thickness on a floured surface. Cut dough into 48 rectangles. using a 2 1/2- x 3-inch cutter and rerolling scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of dough with water. and top with remaining dough rectangles. pressing edges to seal.
5. Stir together egg and 2 Tbsp. milk. and brush over tops of tarts. Cut a small "X" in top of each tartlet for steam to escape.
6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice and 1 1/2 tsp. milk; drizzle over tartlets.

Lime Vodka Slushie

Ingredients

• 7 cups water
• 2 cups Sugar
• 1 Boil Set Aside To Cool.
• 2 cups water
• 4 Green Tea Bags
• 1 Boil Set aside to cool
• 12 oz Orange Juice Frozen
• 12 oz Lemon-Aide or Lime-Aide Frozen
• 2 cups Vodka Lime Flavored. up to 4
• 1 Combine all liquids in Ice Cream bucket and freez
• 1 Spoon out in glass and add 7-Up or Sprint and enj

Instructions

1. Boil water and sugar in one pot set aside to cool then boil water and tea bags set aside to cool.

Lime Vodka Slushie

Ingredients

• 7 cups water
• 2 cups Sugar
• 1 Boil Set Aside To Cool.
• 2 cups water
• 4 Green Tea Bags
• 1 Boil Set aside to cool
• 12 oz Orange Juice Frozen
• 12 oz Lemon-Aide or Lime-Aide Frozen
• 2 cups Vodka Lime Flavored. up to 4
• 1 Combine all liquids in Ice Cream bucket and freez
• 1 Spoon out in glass and add 7-Up or Sprint and enj

Instructions

1. Boil water and sugar in one pot set aside to cool then boil water and tea bags set aside to cool.

Lime Vodka Slushie

Ingredients

• 7 cups water
• 2 cups Sugar
• 1 Boil Set Aside To Cool.
• 2 cups water
• 4 Green Tea Bags
• 1 Boil Set aside to cool
• 12 oz Orange Juice Frozen
• 12 oz Lemon-Aide or Lime-Aide Frozen
• 2 cups Vodka Lime Flavored. up to 4
• 1 Combine all liquids in Ice Cream bucket and freez
• 1 Spoon out in glass and add 7-Up or Sprint and enj

Instructions

1. Boil water and sugar in one pot set aside to cool then boil water and tea bags set aside to cool.

Lime Vodka Slushie

Ingredients

• 7 cups water
• 2 cups Sugar
• 1 Boil Set Aside To Cool.
• 2 cups water
• 4 Green Tea Bags
• 1 Boil Set aside to cool
• 12 oz Orange Juice Frozen
• 12 oz Lemon-Aide or Lime-Aide Frozen
• 2 cups Vodka Lime Flavored. up to 4
• 1 Combine all liquids in Ice Cream bucket and freez
• 1 Spoon out in glass and add 7-Up or Sprint and enj

Instructions

1. Boil water and sugar in one pot set aside to cool then boil water and tea bags set aside to cool.

Strawberry Lemonade Slush

Ingredients

• 2 16 ounce containers fresh strawberries
• 1 1/2 cups sugar
• 2 cups water
• 1 1/2 cups fresh lemon juice about 6 to 8 lemons
• 4 cups ice cubes

Instructions

1. Stir strawberries and sugar together and let stand 30 minutes.
2. Process half of strawberries. 1 cup water. 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
3. Serve immediately.

Strawberry Lemonade Slush

Ingredients

• 2 16 ounce containers fresh strawberries
• 1 1/2 cups sugar
• 2 cups water
• 1 1/2 cups fresh lemon juice about 6 to 8 lemons
• 4 cups ice cubes

Instructions

1. Stir strawberries and sugar together and let stand 30 minutes.
2. Process half of strawberries. 1 cup water. 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
3. Serve immediately.

Strawberry Lemonade Slush

Ingredients

• 2 16 ounce containers fresh strawberries
• 1 1/2 cups sugar
• 2 cups water
• 1 1/2 cups fresh lemon juice about 6 to 8 lemons
• 4 cups ice cubes

Instructions

1. Stir strawberries and sugar together and let stand 30 minutes.
2. Process half of strawberries. 1 cup water. 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
3. Serve immediately.

Strawberry Lemonade Slush

Ingredients

• 2 16 ounce containers fresh strawberries
• 1 1/2 cups sugar
• 2 cups water
• 1 1/2 cups fresh lemon juice about 6 to 8 lemons
• 4 cups ice cubes

Instructions

1. Stir strawberries and sugar together and let stand 30 minutes.
2. Process half of strawberries. 1 cup water. 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
3. Serve immediately.

Rum Slush

Ingredients

• 1 12 ounce can frozen limeade concentrate
• 1 12 ounce can frozen lemonade
• 2 cups rum
• 1 12 ounce can water

Instructions

1. Mix all ingredients; place in freezer; stir occasionally.
2. Serve in fancy glass with a straw.

Rum Slush

Ingredients

• 1 12 ounce can frozen limeade concentrate
• 1 12 ounce can frozen lemonade
• 2 cups rum
• 1 12 ounce can water

Instructions

1. Mix all ingredients; place in freezer; stir occasionally.
2. Serve in fancy glass with a straw.

Rum Slush

Ingredients

• 1 12 ounce can frozen limeade concentrate
• 1 12 ounce can frozen lemonade
• 2 cups rum
• 1 12 ounce can water

Instructions

1. Mix all ingredients; place in freezer; stir occasionally.
2. Serve in fancy glass with a straw.

Rum Slush

Ingredients

• 1 12 ounce can frozen limeade concentrate
• 1 12 ounce can frozen lemonade
• 2 cups rum
• 1 12 ounce can water

Instructions

1. Mix all ingredients; place in freezer; stir occasionally.
2. Serve in fancy glass with a straw.

Beef: Paradise beef curry

Ingredients

• 3 tablespoons Vegetable oil
• 1 Star anise
• 2.5 centimeter Cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek
• 1/2 teaspoon mustard seeds
• 2 Bay leaves
• 2 Onions thinly sliced
• 2 tablespoons caribbean curry powder
• 1/2 teaspoon Ground allspice
• 1/2 Ground allspice
• 1 teaspoons cracked black peppercorns
• 1 tablespoon ginger garlic paste
• 800 grams beef fillet
• 500 grams carrots peeled and sliced
• 500 grams sweet potatoes peeled and cut into chunks
• 3 tomatoes finely chopped
• 600 ml beef stock
• 800 ml coconut milk
• 2 tablespoons Coriander sprigs finely chopped
• Salt

Instructions

1. heat the oil and fry the whole spices with the bay leaf for a minute or until they begin to crackle. Add the onions and sautee until translucent. Add the curry powder. ground spices pepper and ginger garlic paste and sautee for 2-3 minutes stirring frequently. Add beef. carrots and sweet potatoes and mix well. season with salt and pepper. Add toms and fry for 2-3 minutes pour in the stock and coconut milk. Simmer for 30-35 mins or until cooked.

Beef: Paradise beef curry

Ingredients

• 3 tablespoons Vegetable oil
• 1 Star anise
• 2.5 centimeter Cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek
• 1/2 teaspoon mustard seeds
• 2 Bay leaves
• 2 Onions thinly sliced
• 2 tablespoons caribbean curry powder
• 1/2 teaspoon Ground allspice
• 1/2 Ground allspice
• 1 teaspoons cracked black peppercorns
• 1 tablespoon ginger garlic paste
• 800 grams beef fillet
• 500 grams carrots peeled and sliced
• 500 grams sweet potatoes peeled and cut into chunks
• 3 tomatoes finely chopped
• 600 ml beef stock
• 800 ml coconut milk
• 2 tablespoons Coriander sprigs finely chopped
• Salt

Instructions

1. heat the oil and fry the whole spices with the bay leaf for a minute or until they begin to crackle. Add the onions and sautee until translucent. Add the curry powder. ground spices pepper and ginger garlic paste and sautee for 2-3 minutes stirring frequently. Add beef. carrots and sweet potatoes and mix well. season with salt and pepper. Add toms and fry for 2-3 minutes pour in the stock and coconut milk. Simmer for 30-35 mins or until cooked.

Beef: Paradise beef curry

Ingredients

• 3 tablespoons Vegetable oil
• 1 Star anise
• 2.5 centimeter Cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek
• 1/2 teaspoon mustard seeds
• 2 Bay leaves
• 2 Onions thinly sliced
• 2 tablespoons caribbean curry powder
• 1/2 teaspoon Ground allspice
• 1/2 Ground allspice
• 1 teaspoons cracked black peppercorns
• 1 tablespoon ginger garlic paste
• 800 grams beef fillet
• 500 grams carrots peeled and sliced
• 500 grams sweet potatoes peeled and cut into chunks
• 3 tomatoes finely chopped
• 600 ml beef stock
• 800 ml coconut milk
• 2 tablespoons Coriander sprigs finely chopped
• Salt

Instructions

1. heat the oil and fry the whole spices with the bay leaf for a minute or until they begin to crackle. Add the onions and sautee until translucent. Add the curry powder. ground spices pepper and ginger garlic paste and sautee for 2-3 minutes stirring frequently. Add beef. carrots and sweet potatoes and mix well. season with salt and pepper. Add toms and fry for 2-3 minutes pour in the stock and coconut milk. Simmer for 30-35 mins or until cooked.

Beef: Paradise beef curry

Ingredients

• 3 tablespoons Vegetable oil
• 1 Star anise
• 2.5 centimeter Cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek
• 1/2 teaspoon mustard seeds
• 2 Bay leaves
• 2 Onions thinly sliced
• 2 tablespoons caribbean curry powder
• 1/2 teaspoon Ground allspice
• 1/2 Ground allspice
• 1 teaspoons cracked black peppercorns
• 1 tablespoon ginger garlic paste
• 800 grams beef fillet
• 500 grams carrots peeled and sliced
• 500 grams sweet potatoes peeled and cut into chunks
• 3 tomatoes finely chopped
• 600 ml beef stock
• 800 ml coconut milk
• 2 tablespoons Coriander sprigs finely chopped
• Salt

Instructions

1. heat the oil and fry the whole spices with the bay leaf for a minute or until they begin to crackle. Add the onions and sautee until translucent. Add the curry powder. ground spices pepper and ginger garlic paste and sautee for 2-3 minutes stirring frequently. Add beef. carrots and sweet potatoes and mix well. season with salt and pepper. Add toms and fry for 2-3 minutes pour in the stock and coconut milk. Simmer for 30-35 mins or until cooked.

Beef Stew For A Spoon

Ingredients

• 1/4 cup Flour
• 1 tablespoon Powdered sugar
• 2 tablespoons Kosher salt
• 2 1/2 lbs Boneless beef chuck cut into 1/2 inch dice
• 1/4 cup olive oil
• 1 Onion cut in 1/2 dice
• 1 1/2 cups Dry red wine or substitute with 1 1/2 cups grape juice and a dash of wine vin
• 2 cups Beef stock
• 1 cup Canned tomatoes
• 2 Bay Leaves
• 8 cloves Garlic smashed and peeled
• 1 1/2 teaspoons Dried thyme
• 1/4 teaspoon Dried Oregano
• 1/2 lb Mushrooms. stemmed. wiped clean. and quartered
• 2 tablespoons Brandy or substitute with grape juice
• 1 lb Potatoes peeled and cut into 1/2 inch dice
• 1/2 lb Carrots peeled. quartered lengthwise. and cut across into 1-inch lengths
• 10 ounce Frozen petite peas. defrosted in a sieve under warm running water and drained
• Black pepper to taste

Instructions

1. Combine the flour. sugar. and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.
2. Heat 2 tablespoons oil in a large wide pot over hight heat. Working in batches. brown the meat. setting each batch aside in a bowl as it is finished.
3. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil. scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat. ? cup tomatoes. the bay leaves. and garlic. Bring to a boil. Lower the heat and simmer. partially covered. for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes.
4. While meat is simmering. in a medium frying pan. heat the remaining olive oil over high heat. Stir in the white mushrooms and cook. stirring and cook until all the liquid has been absorbed. Pour grape juice in and remove from heat.
5. Bring 8 cups of water to a boil in a medium saucepan. Add the potatoes and simmer for 2 minutes. Add the carrots and simmer for 4 minutes. or until the potatoes and carrots are tender. Drain and reserve.
6. Stir in the remaining tomatoes into the stew. Cook for 6 minutes. Add peas. carrots. potatoes. and mushrooms and warm through.
7. Add the remaining salt and pepper to taste. and serve.

Beef Stew For A Spoon

Ingredients

• 1/4 cup Flour
• 1 tablespoon Powdered sugar
• 2 tablespoons Kosher salt
• 2 1/2 lbs Boneless beef chuck cut into 1/2 inch dice
• 1/4 cup olive oil
• 1 Onion cut in 1/2 dice
• 1 1/2 cups Dry red wine or substitute with 1 1/2 cups grape juice and a dash of wine vin
• 2 cups Beef stock
• 1 cup Canned tomatoes
• 2 Bay Leaves
• 8 cloves Garlic smashed and peeled
• 1 1/2 teaspoons Dried thyme
• 1/4 teaspoon Dried Oregano
• 1/2 lb Mushrooms. stemmed. wiped clean. and quartered
• 2 tablespoons Brandy or substitute with grape juice
• 1 lb Potatoes peeled and cut into 1/2 inch dice
• 1/2 lb Carrots peeled. quartered lengthwise. and cut across into 1-inch lengths
• 10 ounce Frozen petite peas. defrosted in a sieve under warm running water and drained
• Black pepper to taste

Instructions

1. Combine the flour. sugar. and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.
2. Heat 2 tablespoons oil in a large wide pot over hight heat. Working in batches. brown the meat. setting each batch aside in a bowl as it is finished.
3. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil. scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat. ? cup tomatoes. the bay leaves. and garlic. Bring to a boil. Lower the heat and simmer. partially covered. for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes.
4. While meat is simmering. in a medium frying pan. heat the remaining olive oil over high heat. Stir in the white mushrooms and cook. stirring and cook until all the liquid has been absorbed. Pour grape juice in and remove from heat.
5. Bring 8 cups of water to a boil in a medium saucepan. Add the potatoes and simmer for 2 minutes. Add the carrots and simmer for 4 minutes. or until the potatoes and carrots are tender. Drain and reserve.
6. Stir in the remaining tomatoes into the stew. Cook for 6 minutes. Add peas. carrots. potatoes. and mushrooms and warm through.
7. Add the remaining salt and pepper to taste. and serve.

Beef Stew For A Spoon

Ingredients

• 1/4 cup Flour
• 1 tablespoon Powdered sugar
• 2 tablespoons Kosher salt
• 2 1/2 lbs Boneless beef chuck cut into 1/2 inch dice
• 1/4 cup olive oil
• 1 Onion cut in 1/2 dice
• 1 1/2 cups Dry red wine or substitute with 1 1/2 cups grape juice and a dash of wine vin
• 2 cups Beef stock
• 1 cup Canned tomatoes
• 2 Bay Leaves
• 8 cloves Garlic smashed and peeled
• 1 1/2 teaspoons Dried thyme
• 1/4 teaspoon Dried Oregano
• 1/2 lb Mushrooms. stemmed. wiped clean. and quartered
• 2 tablespoons Brandy or substitute with grape juice
• 1 lb Potatoes peeled and cut into 1/2 inch dice
• 1/2 lb Carrots peeled. quartered lengthwise. and cut across into 1-inch lengths
• 10 ounce Frozen petite peas. defrosted in a sieve under warm running water and drained
• Black pepper to taste

Instructions

1. Combine the flour. sugar. and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.
2. Heat 2 tablespoons oil in a large wide pot over hight heat. Working in batches. brown the meat. setting each batch aside in a bowl as it is finished.
3. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil. scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat. ? cup tomatoes. the bay leaves. and garlic. Bring to a boil. Lower the heat and simmer. partially covered. for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes.
4. While meat is simmering. in a medium frying pan. heat the remaining olive oil over high heat. Stir in the white mushrooms and cook. stirring and cook until all the liquid has been absorbed. Pour grape juice in and remove from heat.
5. Bring 8 cups of water to a boil in a medium saucepan. Add the potatoes and simmer for 2 minutes. Add the carrots and simmer for 4 minutes. or until the potatoes and carrots are tender. Drain and reserve.
6. Stir in the remaining tomatoes into the stew. Cook for 6 minutes. Add peas. carrots. potatoes. and mushrooms and warm through.
7. Add the remaining salt and pepper to taste. and serve.

Beef Stew For A Spoon

Ingredients

• 1/4 cup Flour
• 1 tablespoon Powdered sugar
• 2 tablespoons Kosher salt
• 2 1/2 lbs Boneless beef chuck cut into 1/2 inch dice
• 1/4 cup olive oil
• 1 Onion cut in 1/2 dice
• 1 1/2 cups Dry red wine or substitute with 1 1/2 cups grape juice and a dash of wine vin
• 2 cups Beef stock
• 1 cup Canned tomatoes
• 2 Bay Leaves
• 8 cloves Garlic smashed and peeled
• 1 1/2 teaspoons Dried thyme
• 1/4 teaspoon Dried Oregano
• 1/2 lb Mushrooms. stemmed. wiped clean. and quartered
• 2 tablespoons Brandy or substitute with grape juice
• 1 lb Potatoes peeled and cut into 1/2 inch dice
• 1/2 lb Carrots peeled. quartered lengthwise. and cut across into 1-inch lengths
• 10 ounce Frozen petite peas. defrosted in a sieve under warm running water and drained
• Black pepper to taste

Instructions

1. Combine the flour. sugar. and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.
2. Heat 2 tablespoons oil in a large wide pot over hight heat. Working in batches. brown the meat. setting each batch aside in a bowl as it is finished.
3. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil. scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat. ? cup tomatoes. the bay leaves. and garlic. Bring to a boil. Lower the heat and simmer. partially covered. for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes.
4. While meat is simmering. in a medium frying pan. heat the remaining olive oil over high heat. Stir in the white mushrooms and cook. stirring and cook until all the liquid has been absorbed. Pour grape juice in and remove from heat.
5. Bring 8 cups of water to a boil in a medium saucepan. Add the potatoes and simmer for 2 minutes. Add the carrots and simmer for 4 minutes. or until the potatoes and carrots are tender. Drain and reserve.
6. Stir in the remaining tomatoes into the stew. Cook for 6 minutes. Add peas. carrots. potatoes. and mushrooms and warm through.
7. Add the remaining salt and pepper to taste. and serve.

Strawberry Lime Slush

Ingredients

• 8 cups strawberries. fresh
• 3 cups ice. crushed
• 1/2 cup powdered sugar
• 1/4 cup lime juice

Instructions

1. Remove and discard caps from strawberries.
2. Place ice and half of strawberries in blender or food processor.
3. Cover and blend on high speed about 30 seconds. stopping blender occasionally to scrap sides. until almost smooth.
4. Pour into 2 quart pitcher.
5. Place remaining stgrawberries. powdered sugar. and lime juice in blender or food processor.
6. Cover and blend on high speed about 30 seconds or until almost smooth.
7. Pour mixture into pitcher; stir.
8. Pour into glasses.
9. Serve immediately.

Strawberry Lime Slush

Ingredients

• 8 cups strawberries. fresh
• 3 cups ice. crushed
• 1/2 cup powdered sugar
• 1/4 cup lime juice

Instructions

1. Remove and discard caps from strawberries.
2. Place ice and half of strawberries in blender or food processor.
3. Cover and blend on high speed about 30 seconds. stopping blender occasionally to scrap sides. until almost smooth.
4. Pour into 2 quart pitcher.
5. Place remaining stgrawberries. powdered sugar. and lime juice in blender or food processor.
6. Cover and blend on high speed about 30 seconds or until almost smooth.
7. Pour mixture into pitcher; stir.
8. Pour into glasses.
9. Serve immediately.

Strawberry Lime Slush

Ingredients

• 8 cups strawberries. fresh
• 3 cups ice. crushed
• 1/2 cup powdered sugar
• 1/4 cup lime juice

Instructions

1. Remove and discard caps from strawberries.
2. Place ice and half of strawberries in blender or food processor.
3. Cover and blend on high speed about 30 seconds. stopping blender occasionally to scrap sides. until almost smooth.
4. Pour into 2 quart pitcher.
5. Place remaining stgrawberries. powdered sugar. and lime juice in blender or food processor.
6. Cover and blend on high speed about 30 seconds or until almost smooth.
7. Pour mixture into pitcher; stir.
8. Pour into glasses.
9. Serve immediately.

Strawberry Lime Slush

Ingredients

• 8 cups strawberries. fresh
• 3 cups ice. crushed
• 1/2 cup powdered sugar
• 1/4 cup lime juice

Instructions

1. Remove and discard caps from strawberries.
2. Place ice and half of strawberries in blender or food processor.
3. Cover and blend on high speed about 30 seconds. stopping blender occasionally to scrap sides. until almost smooth.
4. Pour into 2 quart pitcher.
5. Place remaining stgrawberries. powdered sugar. and lime juice in blender or food processor.
6. Cover and blend on high speed about 30 seconds or until almost smooth.
7. Pour mixture into pitcher; stir.
8. Pour into glasses.
9. Serve immediately.

Duck Soup With Brown Rice and Yams

Ingredients

• 4 lbs duck. cut up or 6 lbs duck. breast removed.reseve for another recipe.cut up
• 2 14 ounce cans beef broth
• 2 14 ounce cans chicken broth
• 4 cups water
• 1 large onion. roughly chopped
• 2 stalks celery. roughly chopped
• 2 carrots. roughly chopped
• 1 dried bay leaf
• 8 large fresh sage leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon powdered ginger
• 1 teaspoon dried thyme
• 3/4 cup long grain brown rice long cooking style
• 12 ounces yams. peeled and diced
• 1 cup frozen tiny peas
• 1 tablespoon chopped fresh sage

Instructions

1. Place duck pieces in a soup pot and brown over medium heat.
2. Add broth and water. bring to a boil and skim away any scum that forms.
3. Add onion. celery. carrots. bay and sage leaves. cumin. ginger and thyme.
4. Bring back to a boil. reduce heat and simmer 45 minutes.
5. Remove duck pieces and let cool.
6. Strain and degrease stock.
7. Return stock to pan. add rice. bring to a boil. reduce heat and simmer 25 minutes.
8. In the meantime. remove duck meat from bones and dice.
9. Add duck meat and yam to the pot. bring back to a boil. reduce heat and simmer 20 minutes.
10. Add peas and simmer 5 minutes or until tender.
11. Add chopped sage and ladle into soup bowls.

Duck Soup With Brown Rice and Yams

Ingredients

• 4 lbs duck. cut up or 6 lbs duck. breast removed.reseve for another recipe.cut up
• 2 14 ounce cans beef broth
• 2 14 ounce cans chicken broth
• 4 cups water
• 1 large onion. roughly chopped
• 2 stalks celery. roughly chopped
• 2 carrots. roughly chopped
• 1 dried bay leaf
• 8 large fresh sage leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon powdered ginger
• 1 teaspoon dried thyme
• 3/4 cup long grain brown rice long cooking style
• 12 ounces yams. peeled and diced
• 1 cup frozen tiny peas
• 1 tablespoon chopped fresh sage

Instructions

1. Place duck pieces in a soup pot and brown over medium heat.
2. Add broth and water. bring to a boil and skim away any scum that forms.
3. Add onion. celery. carrots. bay and sage leaves. cumin. ginger and thyme.
4. Bring back to a boil. reduce heat and simmer 45 minutes.
5. Remove duck pieces and let cool.
6. Strain and degrease stock.
7. Return stock to pan. add rice. bring to a boil. reduce heat and simmer 25 minutes.
8. In the meantime. remove duck meat from bones and dice.
9. Add duck meat and yam to the pot. bring back to a boil. reduce heat and simmer 20 minutes.
10. Add peas and simmer 5 minutes or until tender.
11. Add chopped sage and ladle into soup bowls.

Duck Soup With Brown Rice and Yams

Ingredients

• 4 lbs duck. cut up or 6 lbs duck. breast removed.reseve for another recipe.cut up
• 2 14 ounce cans beef broth
• 2 14 ounce cans chicken broth
• 4 cups water
• 1 large onion. roughly chopped
• 2 stalks celery. roughly chopped
• 2 carrots. roughly chopped
• 1 dried bay leaf
• 8 large fresh sage leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon powdered ginger
• 1 teaspoon dried thyme
• 3/4 cup long grain brown rice long cooking style
• 12 ounces yams. peeled and diced
• 1 cup frozen tiny peas
• 1 tablespoon chopped fresh sage

Instructions

1. Place duck pieces in a soup pot and brown over medium heat.
2. Add broth and water. bring to a boil and skim away any scum that forms.
3. Add onion. celery. carrots. bay and sage leaves. cumin. ginger and thyme.
4. Bring back to a boil. reduce heat and simmer 45 minutes.
5. Remove duck pieces and let cool.
6. Strain and degrease stock.
7. Return stock to pan. add rice. bring to a boil. reduce heat and simmer 25 minutes.
8. In the meantime. remove duck meat from bones and dice.
9. Add duck meat and yam to the pot. bring back to a boil. reduce heat and simmer 20 minutes.
10. Add peas and simmer 5 minutes or until tender.
11. Add chopped sage and ladle into soup bowls.

Duck Soup With Brown Rice and Yams

Ingredients

• 4 lbs duck. cut up or 6 lbs duck. breast removed.reseve for another recipe.cut up
• 2 14 ounce cans beef broth
• 2 14 ounce cans chicken broth
• 4 cups water
• 1 large onion. roughly chopped
• 2 stalks celery. roughly chopped
• 2 carrots. roughly chopped
• 1 dried bay leaf
• 8 large fresh sage leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon powdered ginger
• 1 teaspoon dried thyme
• 3/4 cup long grain brown rice long cooking style
• 12 ounces yams. peeled and diced
• 1 cup frozen tiny peas
• 1 tablespoon chopped fresh sage

Instructions

1. Place duck pieces in a soup pot and brown over medium heat.
2. Add broth and water. bring to a boil and skim away any scum that forms.
3. Add onion. celery. carrots. bay and sage leaves. cumin. ginger and thyme.
4. Bring back to a boil. reduce heat and simmer 45 minutes.
5. Remove duck pieces and let cool.
6. Strain and degrease stock.
7. Return stock to pan. add rice. bring to a boil. reduce heat and simmer 25 minutes.
8. In the meantime. remove duck meat from bones and dice.
9. Add duck meat and yam to the pot. bring back to a boil. reduce heat and simmer 20 minutes.
10. Add peas and simmer 5 minutes or until tender.
11. Add chopped sage and ladle into soup bowls.

Coffee Cake - Behnfeldt recipe

Ingredients

• 1 cup mashed potatoes
• 1 cup sugar
• 2/3 cup shortening
• 1 cup water lukewarm
• 1 cup milk hot
• 2 packages yeast
• 1 tablespoon salt
• 2 eggs beaten
• 8 cups flour
• melted butter
• cinnamon and sugar

Instructions

1. 1. Mix mashed potatoes and sugar together.
2. 2. Add shortening. water and milk. Let cool.
3. 3. Sprinkle 2 packages of yeast on top.
4. 4. Add salt. eggs and flour and knead for 10 minutes.
5. 5. Put in refrigerator for 12 hours.
6. 6. Put in pans and stick with a fork. Cover with a towel. keep warm and let rise for approximately 1 hour.
7. 7. Melt butter and put it on dough lightly.
8. 8. Sprinkle with cinnamon and sugar.
9. 9. Bake at 400 degrees for 12 minutes.
10. 10. When remove. add more melted butter and cinnamon and sugar.

Coffee Cake - Behnfeldt recipe

Ingredients

• 1 cup mashed potatoes
• 1 cup sugar
• 2/3 cup shortening
• 1 cup water lukewarm
• 1 cup milk hot
• 2 packages yeast
• 1 tablespoon salt
• 2 eggs beaten
• 8 cups flour
• melted butter
• cinnamon and sugar

Instructions

1. 1. Mix mashed potatoes and sugar together.
2. 2. Add shortening. water and milk. Let cool.
3. 3. Sprinkle 2 packages of yeast on top.
4. 4. Add salt. eggs and flour and knead for 10 minutes.
5. 5. Put in refrigerator for 12 hours.
6. 6. Put in pans and stick with a fork. Cover with a towel. keep warm and let rise for approximately 1 hour.
7. 7. Melt butter and put it on dough lightly.
8. 8. Sprinkle with cinnamon and sugar.
9. 9. Bake at 400 degrees for 12 minutes.
10. 10. When remove. add more melted butter and cinnamon and sugar.

Coffee Cake - Behnfeldt recipe

Ingredients

• 1 cup mashed potatoes
• 1 cup sugar
• 2/3 cup shortening
• 1 cup water lukewarm
• 1 cup milk hot
• 2 packages yeast
• 1 tablespoon salt
• 2 eggs beaten
• 8 cups flour
• melted butter
• cinnamon and sugar

Instructions

1. 1. Mix mashed potatoes and sugar together.
2. 2. Add shortening. water and milk. Let cool.
3. 3. Sprinkle 2 packages of yeast on top.
4. 4. Add salt. eggs and flour and knead for 10 minutes.
5. 5. Put in refrigerator for 12 hours.
6. 6. Put in pans and stick with a fork. Cover with a towel. keep warm and let rise for approximately 1 hour.
7. 7. Melt butter and put it on dough lightly.
8. 8. Sprinkle with cinnamon and sugar.
9. 9. Bake at 400 degrees for 12 minutes.
10. 10. When remove. add more melted butter and cinnamon and sugar.

Coffee Cake - Behnfeldt recipe

Ingredients

• 1 cup mashed potatoes
• 1 cup sugar
• 2/3 cup shortening
• 1 cup water lukewarm
• 1 cup milk hot
• 2 packages yeast
• 1 tablespoon salt
• 2 eggs beaten
• 8 cups flour
• melted butter
• cinnamon and sugar

Instructions

1. 1. Mix mashed potatoes and sugar together.
2. 2. Add shortening. water and milk. Let cool.
3. 3. Sprinkle 2 packages of yeast on top.
4. 4. Add salt. eggs and flour and knead for 10 minutes.
5. 5. Put in refrigerator for 12 hours.
6. 6. Put in pans and stick with a fork. Cover with a towel. keep warm and let rise for approximately 1 hour.
7. 7. Melt butter and put it on dough lightly.
8. 8. Sprinkle with cinnamon and sugar.
9. 9. Bake at 400 degrees for 12 minutes.
10. 10. When remove. add more melted butter and cinnamon and sugar.

Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves. bone in
• 2 Chicken thighs. bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled. chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

Instructions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; saute 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery. carrot. shallots. and juniper berries to pan; saute 5 minutes or until vegetables are tender. stirring occasionally. Add mushrooms. Place thyme. parsley. and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan. nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover. reduce heat. and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium-heat; stir in yogurt. Cook 1 minute or until thoroughly heated do not boil as the yogurt may curdle. Remove from heat; stir in vinegar. Taste and adjust seasoning. if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves. bone in
• 2 Chicken thighs. bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled. chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

Instructions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; saute 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery. carrot. shallots. and juniper berries to pan; saute 5 minutes or until vegetables are tender. stirring occasionally. Add mushrooms. Place thyme. parsley. and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan. nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover. reduce heat. and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium-heat; stir in yogurt. Cook 1 minute or until thoroughly heated do not boil as the yogurt may curdle. Remove from heat; stir in vinegar. Taste and adjust seasoning. if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves. bone in
• 2 Chicken thighs. bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled. chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

Instructions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; saute 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery. carrot. shallots. and juniper berries to pan; saute 5 minutes or until vegetables are tender. stirring occasionally. Add mushrooms. Place thyme. parsley. and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan. nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover. reduce heat. and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium-heat; stir in yogurt. Cook 1 minute or until thoroughly heated do not boil as the yogurt may curdle. Remove from heat; stir in vinegar. Taste and adjust seasoning. if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves. bone in
• 2 Chicken thighs. bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled. chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

Instructions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; saute 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery. carrot. shallots. and juniper berries to pan; saute 5 minutes or until vegetables are tender. stirring occasionally. Add mushrooms. Place thyme. parsley. and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan. nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover. reduce heat. and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium-heat; stir in yogurt. Cook 1 minute or until thoroughly heated do not boil as the yogurt may curdle. Remove from heat; stir in vinegar. Taste and adjust seasoning. if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Summer Rum Slush Recipe

Ingredients

• 1 750 ml bottle white rum
• 3 liters 7 up soda
• 2 small cans limeade do not add water

Instructions

1. Pour all of the above ingredients in a large container.
2. Put in freezer. stir occasionally over 24 hour period.
3. Will partially freeze.
4. Bring out 1/2 hour before serving.
5. Serve in goblets

Summer Rum Slush Recipe

Ingredients

• 1 750 ml bottle white rum
• 3 liters 7 up soda
• 2 small cans limeade do not add water

Instructions

1. Pour all of the above ingredients in a large container.
2. Put in freezer. stir occasionally over 24 hour period.
3. Will partially freeze.
4. Bring out 1/2 hour before serving.
5. Serve in goblets

Summer Rum Slush Recipe

Ingredients

• 1 750 ml bottle white rum
• 3 liters 7 up soda
• 2 small cans limeade do not add water

Instructions

1. Pour all of the above ingredients in a large container.
2. Put in freezer. stir occasionally over 24 hour period.
3. Will partially freeze.
4. Bring out 1/2 hour before serving.
5. Serve in goblets

Summer Rum Slush Recipe

Ingredients

• 1 750 ml bottle white rum
• 3 liters 7 up soda
• 2 small cans limeade do not add water

Instructions

1. Pour all of the above ingredients in a large container.
2. Put in freezer. stir occasionally over 24 hour period.
3. Will partially freeze.
4. Bring out 1/2 hour before serving.
5. Serve in goblets

Boti Kebab Recipe: How to make Boti Kebab Recipe at Home | Homemade Boti Kebab Recipe - Times Food

Ingredients

• 1 kilograms chopped into cubes mutton
• 2 tablespoon ginger paste
• 1/4 teaspoon red chilli powder
• salt as required
• onion rings as required
• 3 tablespoon papaya paste
• 1 teaspoon crushed to paste green chilli
• 1 teaspoon garam masala powder
• 1/2 cup melted butter
• green chutney as required

Instructions

1. To prepare this delicious kebab recipe. marinate the mutton cubes with garlic paste. papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the mutton cubes and mix well. Put this aside for half an hour and let the mutton pieces marinate.
2. Add one cup of water to the pressure cooker and put it up on the high flame. Bring the water to a boil and add these marinated mutton cubes into the boiling water. cook until the water evaporates and the mutton pieces are tender and dry.
3. Grill the cooked mutton cubes in a preheated grill. Keep greasing the mutton cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!

Boti Kebab Recipe: How to make Boti Kebab Recipe at Home | Homemade Boti Kebab Recipe - Times Food

Ingredients

• 1 kilograms chopped into cubes mutton
• 2 tablespoon ginger paste
• 1/4 teaspoon red chilli powder
• salt as required
• onion rings as required
• 3 tablespoon papaya paste
• 1 teaspoon crushed to paste green chilli
• 1 teaspoon garam masala powder
• 1/2 cup melted butter
• green chutney as required

Instructions

1. To prepare this delicious kebab recipe. marinate the mutton cubes with garlic paste. papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the mutton cubes and mix well. Put this aside for half an hour and let the mutton pieces marinate.
2. Add one cup of water to the pressure cooker and put it up on the high flame. Bring the water to a boil and add these marinated mutton cubes into the boiling water. cook until the water evaporates and the mutton pieces are tender and dry.
3. Grill the cooked mutton cubes in a preheated grill. Keep greasing the mutton cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!

Boti Kebab Recipe: How to make Boti Kebab Recipe at Home | Homemade Boti Kebab Recipe - Times Food

Ingredients

• 1 kilograms chopped into cubes mutton
• 2 tablespoon ginger paste
• 1/4 teaspoon red chilli powder
• salt as required
• onion rings as required
• 3 tablespoon papaya paste
• 1 teaspoon crushed to paste green chilli
• 1 teaspoon garam masala powder
• 1/2 cup melted butter
• green chutney as required

Instructions

1. To prepare this delicious kebab recipe. marinate the mutton cubes with garlic paste. papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the mutton cubes and mix well. Put this aside for half an hour and let the mutton pieces marinate.
2. Add one cup of water to the pressure cooker and put it up on the high flame. Bring the water to a boil and add these marinated mutton cubes into the boiling water. cook until the water evaporates and the mutton pieces are tender and dry.
3. Grill the cooked mutton cubes in a preheated grill. Keep greasing the mutton cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!

Boti Kebab Recipe: How to make Boti Kebab Recipe at Home | Homemade Boti Kebab Recipe - Times Food

Ingredients

• 1 kilograms chopped into cubes mutton
• 2 tablespoon ginger paste
• 1/4 teaspoon red chilli powder
• salt as required
• onion rings as required
• 3 tablespoon papaya paste
• 1 teaspoon crushed to paste green chilli
• 1 teaspoon garam masala powder
• 1/2 cup melted butter
• green chutney as required

Instructions

1. To prepare this delicious kebab recipe. marinate the mutton cubes with garlic paste. papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the mutton cubes and mix well. Put this aside for half an hour and let the mutton pieces marinate.
2. Add one cup of water to the pressure cooker and put it up on the high flame. Bring the water to a boil and add these marinated mutton cubes into the boiling water. cook until the water evaporates and the mutton pieces are tender and dry.
3. Grill the cooked mutton cubes in a preheated grill. Keep greasing the mutton cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!

Mango Mint Rum Slush

Ingredients

• 3 cups coarsely chopped peeled mangoes
• 1 cup ice cube
• 1 cup mango nectar
• 3/4 cup white rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon chopped of fresh mint

Instructions

1. Place mango in freezer for 1 hour.
2. Combine mango. ice cubes. and remaining ingredients in a blender; process until smooth. Serve immediately.

Mango Mint Rum Slush

Ingredients

• 3 cups coarsely chopped peeled mangoes
• 1 cup ice cube
• 1 cup mango nectar
• 3/4 cup white rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon chopped of fresh mint

Instructions

1. Place mango in freezer for 1 hour.
2. Combine mango. ice cubes. and remaining ingredients in a blender; process until smooth. Serve immediately.

Mango Mint Rum Slush

Ingredients

• 3 cups coarsely chopped peeled mangoes
• 1 cup ice cube
• 1 cup mango nectar
• 3/4 cup white rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon chopped of fresh mint

Instructions

1. Place mango in freezer for 1 hour.
2. Combine mango. ice cubes. and remaining ingredients in a blender; process until smooth. Serve immediately.

Mango Mint Rum Slush

Ingredients

• 3 cups coarsely chopped peeled mangoes
• 1 cup ice cube
• 1 cup mango nectar
• 3/4 cup white rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon chopped of fresh mint

Instructions

1. Place mango in freezer for 1 hour.
2. Combine mango. ice cubes. and remaining ingredients in a blender; process until smooth. Serve immediately.

Green Bean Slaw

Ingredients

• 1 1/4 pounds haricots verts thin green beans
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1/4 cup plus 1 tablespoon cider vinegar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon celery seeds
• 1 medium carrot cut into fine julienne
• 1 medium parsnip cut into fine julienne
• 1 red bell pepper cut into fine julienne
• 1/2 small red onion thinly sliced
• Worcestershire sauce
• Hot sauce
• Salt and freshly ground black pepper
• 1 hard-cooked egg chopped. for garnish optional

Instructions

1. In a large pot of boiling salted water. cook the beans until crisp-tender. about 2 minutes. Drain. rinse and pat dry.
2. In a large skillet. heat the olive oil. Add the garlic and cook over moderate heat until fragrant. about 30 seconds. Stir in the vinegar. water. mustard. honey and celery seeds. Add the carrot. parsnip. red pepper and onion and toss until warmed through. about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
3. MAKE AHEAD The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.

Green Bean Slaw

Ingredients

• 1 1/4 pounds haricots verts thin green beans
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1/4 cup plus 1 tablespoon cider vinegar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon celery seeds
• 1 medium carrot cut into fine julienne
• 1 medium parsnip cut into fine julienne
• 1 red bell pepper cut into fine julienne
• 1/2 small red onion thinly sliced
• Worcestershire sauce
• Hot sauce
• Salt and freshly ground black pepper
• 1 hard-cooked egg chopped. for garnish optional

Instructions

1. In a large pot of boiling salted water. cook the beans until crisp-tender. about 2 minutes. Drain. rinse and pat dry.
2. In a large skillet. heat the olive oil. Add the garlic and cook over moderate heat until fragrant. about 30 seconds. Stir in the vinegar. water. mustard. honey and celery seeds. Add the carrot. parsnip. red pepper and onion and toss until warmed through. about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
3. MAKE AHEAD The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.

Green Bean Slaw

Ingredients

• 1 1/4 pounds haricots verts thin green beans
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1/4 cup plus 1 tablespoon cider vinegar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon celery seeds
• 1 medium carrot cut into fine julienne
• 1 medium parsnip cut into fine julienne
• 1 red bell pepper cut into fine julienne
• 1/2 small red onion thinly sliced
• Worcestershire sauce
• Hot sauce
• Salt and freshly ground black pepper
• 1 hard-cooked egg chopped. for garnish optional

Instructions

1. In a large pot of boiling salted water. cook the beans until crisp-tender. about 2 minutes. Drain. rinse and pat dry.
2. In a large skillet. heat the olive oil. Add the garlic and cook over moderate heat until fragrant. about 30 seconds. Stir in the vinegar. water. mustard. honey and celery seeds. Add the carrot. parsnip. red pepper and onion and toss until warmed through. about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
3. MAKE AHEAD The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.

Green Bean Slaw

Ingredients

• 1 1/4 pounds haricots verts thin green beans
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1/4 cup plus 1 tablespoon cider vinegar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon celery seeds
• 1 medium carrot cut into fine julienne
• 1 medium parsnip cut into fine julienne
• 1 red bell pepper cut into fine julienne
• 1/2 small red onion thinly sliced
• Worcestershire sauce
• Hot sauce
• Salt and freshly ground black pepper
• 1 hard-cooked egg chopped. for garnish optional

Instructions

1. In a large pot of boiling salted water. cook the beans until crisp-tender. about 2 minutes. Drain. rinse and pat dry.
2. In a large skillet. heat the olive oil. Add the garlic and cook over moderate heat until fragrant. about 30 seconds. Stir in the vinegar. water. mustard. honey and celery seeds. Add the carrot. parsnip. red pepper and onion and toss until warmed through. about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
3. MAKE AHEAD The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.

Icing on the Cake Martini

Ingredients

• 1 shot spiced rum recommended: Captain Morgan's
• 1/2 shot butterscotch schnapps
• 1/2 shot vanilla schnapps
• 1 shot half-and-half
• Ice
• Candy confetti for garnish

Instructions

1. Add all ingredients. except candy confetti. to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti.

Icing on the Cake Martini

Ingredients

• 1 shot spiced rum recommended: Captain Morgan's
• 1/2 shot butterscotch schnapps
• 1/2 shot vanilla schnapps
• 1 shot half-and-half
• Ice
• Candy confetti for garnish

Instructions

1. Add all ingredients. except candy confetti. to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti.

Icing on the Cake Martini

Ingredients

• 1 shot spiced rum recommended: Captain Morgan's
• 1/2 shot butterscotch schnapps
• 1/2 shot vanilla schnapps
• 1 shot half-and-half
• Ice
• Candy confetti for garnish

Instructions

1. Add all ingredients. except candy confetti. to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti.

Icing on the Cake Martini

Ingredients

• 1 shot spiced rum recommended: Captain Morgan's
• 1/2 shot butterscotch schnapps
• 1/2 shot vanilla schnapps
• 1 shot half-and-half
• Ice
• Candy confetti for garnish

Instructions

1. Add all ingredients. except candy confetti. to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti.

Savory Breakfast Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons butter
• 4 tablespoons ice water
• 1/4 lb gruyere cheese
• 1 tablespoon olive oil
• 1 large yellow onion
• 1/4 cup bacon bits
• 2 egg yolks
• 1 egg
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1 large red onion
• 1 garlic clove
• 1/2 cup Granny Smith apples
• 28 ounces crushed tomatoes
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Crust:.
2. Preheat oven to 400 degrees fahrenheit.
3. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
4. Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
5. Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil. and fill with baking beads or rice.
6. Bake for 15 minutes. remove parchment and baking beads. then bake for an additional 5 minutes.
7. Set aside to cool.
8. Filling:.
9. Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
10. Line bottom of tart crust with grated Gruyere cheese.
11. Layer bacon bits on top.
12. Once cooled. gently lay sauteed onions on top of bacon layer.
13. Whisk together egg yolks. egg. salt. pepper. and heavy cream.
14. Pour egg mixture into tart crust until filling approaches top edge of tart crust.
15. Sprinkle grated parmesan on top.
16. Cook tart in oven for 20-25 minutes.
17. Allow to cool before serving.
18. Tomato Balsamic Jam:.
19. Dice onions and garlic. Use box grater to coarsley grate apple.
20. Saute onions and garlic in large sauce pan until onions are translucent about 5 minutes.
21. Add in apple. vinegar. salt. pepper. and tomatoes.
22. Keep on low simmer stirring occasionally. for about 45 minutes until jam has paste consistency.
23. Remove from heat. Once jam has cooled. spread a thin layer in a ring on top of tart. Garnish with arugala optional.

Savory Breakfast Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons butter
• 4 tablespoons ice water
• 1/4 lb gruyere cheese
• 1 tablespoon olive oil
• 1 large yellow onion
• 1/4 cup bacon bits
• 2 egg yolks
• 1 egg
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1 large red onion
• 1 garlic clove
• 1/2 cup Granny Smith apples
• 28 ounces crushed tomatoes
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Crust:.
2. Preheat oven to 400 degrees fahrenheit.
3. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
4. Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
5. Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil. and fill with baking beads or rice.
6. Bake for 15 minutes. remove parchment and baking beads. then bake for an additional 5 minutes.
7. Set aside to cool.
8. Filling:.
9. Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
10. Line bottom of tart crust with grated Gruyere cheese.
11. Layer bacon bits on top.
12. Once cooled. gently lay sauteed onions on top of bacon layer.
13. Whisk together egg yolks. egg. salt. pepper. and heavy cream.
14. Pour egg mixture into tart crust until filling approaches top edge of tart crust.
15. Sprinkle grated parmesan on top.
16. Cook tart in oven for 20-25 minutes.
17. Allow to cool before serving.
18. Tomato Balsamic Jam:.
19. Dice onions and garlic. Use box grater to coarsley grate apple.
20. Saute onions and garlic in large sauce pan until onions are translucent about 5 minutes.
21. Add in apple. vinegar. salt. pepper. and tomatoes.
22. Keep on low simmer stirring occasionally. for about 45 minutes until jam has paste consistency.
23. Remove from heat. Once jam has cooled. spread a thin layer in a ring on top of tart. Garnish with arugala optional.

Savory Breakfast Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons butter
• 4 tablespoons ice water
• 1/4 lb gruyere cheese
• 1 tablespoon olive oil
• 1 large yellow onion
• 1/4 cup bacon bits
• 2 egg yolks
• 1 egg
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1 large red onion
• 1 garlic clove
• 1/2 cup Granny Smith apples
• 28 ounces crushed tomatoes
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Crust:.
2. Preheat oven to 400 degrees fahrenheit.
3. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
4. Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
5. Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil. and fill with baking beads or rice.
6. Bake for 15 minutes. remove parchment and baking beads. then bake for an additional 5 minutes.
7. Set aside to cool.
8. Filling:.
9. Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
10. Line bottom of tart crust with grated Gruyere cheese.
11. Layer bacon bits on top.
12. Once cooled. gently lay sauteed onions on top of bacon layer.
13. Whisk together egg yolks. egg. salt. pepper. and heavy cream.
14. Pour egg mixture into tart crust until filling approaches top edge of tart crust.
15. Sprinkle grated parmesan on top.
16. Cook tart in oven for 20-25 minutes.
17. Allow to cool before serving.
18. Tomato Balsamic Jam:.
19. Dice onions and garlic. Use box grater to coarsley grate apple.
20. Saute onions and garlic in large sauce pan until onions are translucent about 5 minutes.
21. Add in apple. vinegar. salt. pepper. and tomatoes.
22. Keep on low simmer stirring occasionally. for about 45 minutes until jam has paste consistency.
23. Remove from heat. Once jam has cooled. spread a thin layer in a ring on top of tart. Garnish with arugala optional.

Savory Breakfast Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons butter
• 4 tablespoons ice water
• 1/4 lb gruyere cheese
• 1 tablespoon olive oil
• 1 large yellow onion
• 1/4 cup bacon bits
• 2 egg yolks
• 1 egg
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1 large red onion
• 1 garlic clove
• 1/2 cup Granny Smith apples
• 28 ounces crushed tomatoes
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Crust:.
2. Preheat oven to 400 degrees fahrenheit.
3. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
4. Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
5. Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil. and fill with baking beads or rice.
6. Bake for 15 minutes. remove parchment and baking beads. then bake for an additional 5 minutes.
7. Set aside to cool.
8. Filling:.
9. Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
10. Line bottom of tart crust with grated Gruyere cheese.
11. Layer bacon bits on top.
12. Once cooled. gently lay sauteed onions on top of bacon layer.
13. Whisk together egg yolks. egg. salt. pepper. and heavy cream.
14. Pour egg mixture into tart crust until filling approaches top edge of tart crust.
15. Sprinkle grated parmesan on top.
16. Cook tart in oven for 20-25 minutes.
17. Allow to cool before serving.
18. Tomato Balsamic Jam:.
19. Dice onions and garlic. Use box grater to coarsley grate apple.
20. Saute onions and garlic in large sauce pan until onions are translucent about 5 minutes.
21. Add in apple. vinegar. salt. pepper. and tomatoes.
22. Keep on low simmer stirring occasionally. for about 45 minutes until jam has paste consistency.
23. Remove from heat. Once jam has cooled. spread a thin layer in a ring on top of tart. Garnish with arugala optional.

French Dip

Ingredients

• 2 lbs chuck roast
• S&p
• Lipton Beefy Onion recipe soup n dip mix 1/2 packe
• Small bag baby carrots
• Half sliced onion
• Little potatos
• Add rest of soup mix
• 1-2 cans beef broth
• Swiss Cheese
• Low carb buns
• Bake until toasty

Instructions

1. Slow cooker high 6-8 hours
2. Add A1
3. Add cheese

French Dip

Ingredients

• 2 lbs chuck roast
• S&p
• Lipton Beefy Onion recipe soup n dip mix 1/2 packe
• Small bag baby carrots
• Half sliced onion
• Little potatos
• Add rest of soup mix
• 1-2 cans beef broth
• Swiss Cheese
• Low carb buns
• Bake until toasty

Instructions

1. Slow cooker high 6-8 hours
2. Add A1
3. Add cheese

French Dip

Ingredients

• 2 lbs chuck roast
• S&p
• Lipton Beefy Onion recipe soup n dip mix 1/2 packe
• Small bag baby carrots
• Half sliced onion
• Little potatos
• Add rest of soup mix
• 1-2 cans beef broth
• Swiss Cheese
• Low carb buns
• Bake until toasty

Instructions

1. Slow cooker high 6-8 hours
2. Add A1
3. Add cheese

French Dip

Ingredients

• 2 lbs chuck roast
• S&p
• Lipton Beefy Onion recipe soup n dip mix 1/2 packe
• Small bag baby carrots
• Half sliced onion
• Little potatos
• Add rest of soup mix
• 1-2 cans beef broth
• Swiss Cheese
• Low carb buns
• Bake until toasty

Instructions

1. Slow cooker high 6-8 hours
2. Add A1
3. Add cheese

Mulligan Stew

Ingredients

• 4 pounds Chuck-eye roast pulled apart and cut up into 1-1/2 pieces
• Salt and pepper
• 3 tablespoons Vegetable oil
• 4 Carrots Peeled and cut into 1-1/2 inch pieces
• 1 Large onion chopped
• 1/2 teaspoon Allspice
• 1 can 14.5 ounce diced tomatoes
• 5-1/2 cups Water
• 12 ounce Smoked ham hock
• 1/2 cup Pearl barley
• 2 teaspoons Fresh thyme minced
• 1 Pound Yukon Gold potatoes Unpeeled. cut into 1-inch pieces
• 1 8-ounce Turnip Unpeeled. cut into 1-inch pieces
• 8 ounces fresh green beans Trimmed and cut into 1-inch pieces
• 1-1/2 cups Green cabbage Coarsely chopped

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of the beef and cook until well browned on all sides. about 8 minutes. reducing heat if pot bottom becomes too dark. Transfer meat to plate. Repeat with one tablespoon oil and remaining beef.
2. Add remaining 1 tablespoon oil. carrots. onion. and allspice to pot. Cook over medium heat. scraping up any browned bits. until onion is just softened. about 2 minutes. Add tomatoes and cook until nearly dry. about 8 minutes. Add water. ham hock. barley. thyme. beef and any accumulated juices. and 1 teaspoon salt. Increase heat to high and bring to a simmer. Cover. transfer to oven. and cook for 1-3/4 hours.
3. Remove pot from oven; stir in potatoes. turnip. and green beans. Cover and return to oven. and cook until potatoes and turnips and potatoes are nearly tender. about 45 minutes. Remove pot from oven. then remove ham hock from stew and let cool for 5 minutes. Using 2 forks. shred meat from ham hock. discarding skin and bones.
4. Stir cabbage and ham hock meat into stew. Return to oven. and cook until all vegetables are tender. about 15 minutes longer. Season with salt and pepper to taste.

Mulligan Stew

Ingredients

• 4 pounds Chuck-eye roast pulled apart and cut up into 1-1/2 pieces
• Salt and pepper
• 3 tablespoons Vegetable oil
• 4 Carrots Peeled and cut into 1-1/2 inch pieces
• 1 Large onion chopped
• 1/2 teaspoon Allspice
• 1 can 14.5 ounce diced tomatoes
• 5-1/2 cups Water
• 12 ounce Smoked ham hock
• 1/2 cup Pearl barley
• 2 teaspoons Fresh thyme minced
• 1 Pound Yukon Gold potatoes Unpeeled. cut into 1-inch pieces
• 1 8-ounce Turnip Unpeeled. cut into 1-inch pieces
• 8 ounces fresh green beans Trimmed and cut into 1-inch pieces
• 1-1/2 cups Green cabbage Coarsely chopped

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of the beef and cook until well browned on all sides. about 8 minutes. reducing heat if pot bottom becomes too dark. Transfer meat to plate. Repeat with one tablespoon oil and remaining beef.
2. Add remaining 1 tablespoon oil. carrots. onion. and allspice to pot. Cook over medium heat. scraping up any browned bits. until onion is just softened. about 2 minutes. Add tomatoes and cook until nearly dry. about 8 minutes. Add water. ham hock. barley. thyme. beef and any accumulated juices. and 1 teaspoon salt. Increase heat to high and bring to a simmer. Cover. transfer to oven. and cook for 1-3/4 hours.
3. Remove pot from oven; stir in potatoes. turnip. and green beans. Cover and return to oven. and cook until potatoes and turnips and potatoes are nearly tender. about 45 minutes. Remove pot from oven. then remove ham hock from stew and let cool for 5 minutes. Using 2 forks. shred meat from ham hock. discarding skin and bones.
4. Stir cabbage and ham hock meat into stew. Return to oven. and cook until all vegetables are tender. about 15 minutes longer. Season with salt and pepper to taste.

Mulligan Stew

Ingredients

• 4 pounds Chuck-eye roast pulled apart and cut up into 1-1/2 pieces
• Salt and pepper
• 3 tablespoons Vegetable oil
• 4 Carrots Peeled and cut into 1-1/2 inch pieces
• 1 Large onion chopped
• 1/2 teaspoon Allspice
• 1 can 14.5 ounce diced tomatoes
• 5-1/2 cups Water
• 12 ounce Smoked ham hock
• 1/2 cup Pearl barley
• 2 teaspoons Fresh thyme minced
• 1 Pound Yukon Gold potatoes Unpeeled. cut into 1-inch pieces
• 1 8-ounce Turnip Unpeeled. cut into 1-inch pieces
• 8 ounces fresh green beans Trimmed and cut into 1-inch pieces
• 1-1/2 cups Green cabbage Coarsely chopped

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of the beef and cook until well browned on all sides. about 8 minutes. reducing heat if pot bottom becomes too dark. Transfer meat to plate. Repeat with one tablespoon oil and remaining beef.
2. Add remaining 1 tablespoon oil. carrots. onion. and allspice to pot. Cook over medium heat. scraping up any browned bits. until onion is just softened. about 2 minutes. Add tomatoes and cook until nearly dry. about 8 minutes. Add water. ham hock. barley. thyme. beef and any accumulated juices. and 1 teaspoon salt. Increase heat to high and bring to a simmer. Cover. transfer to oven. and cook for 1-3/4 hours.
3. Remove pot from oven; stir in potatoes. turnip. and green beans. Cover and return to oven. and cook until potatoes and turnips and potatoes are nearly tender. about 45 minutes. Remove pot from oven. then remove ham hock from stew and let cool for 5 minutes. Using 2 forks. shred meat from ham hock. discarding skin and bones.
4. Stir cabbage and ham hock meat into stew. Return to oven. and cook until all vegetables are tender. about 15 minutes longer. Season with salt and pepper to taste.

Mulligan Stew

Ingredients

• 4 pounds Chuck-eye roast pulled apart and cut up into 1-1/2 pieces
• Salt and pepper
• 3 tablespoons Vegetable oil
• 4 Carrots Peeled and cut into 1-1/2 inch pieces
• 1 Large onion chopped
• 1/2 teaspoon Allspice
• 1 can 14.5 ounce diced tomatoes
• 5-1/2 cups Water
• 12 ounce Smoked ham hock
• 1/2 cup Pearl barley
• 2 teaspoons Fresh thyme minced
• 1 Pound Yukon Gold potatoes Unpeeled. cut into 1-inch pieces
• 1 8-ounce Turnip Unpeeled. cut into 1-inch pieces
• 8 ounces fresh green beans Trimmed and cut into 1-inch pieces
• 1-1/2 cups Green cabbage Coarsely chopped

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of the beef and cook until well browned on all sides. about 8 minutes. reducing heat if pot bottom becomes too dark. Transfer meat to plate. Repeat with one tablespoon oil and remaining beef.
2. Add remaining 1 tablespoon oil. carrots. onion. and allspice to pot. Cook over medium heat. scraping up any browned bits. until onion is just softened. about 2 minutes. Add tomatoes and cook until nearly dry. about 8 minutes. Add water. ham hock. barley. thyme. beef and any accumulated juices. and 1 teaspoon salt. Increase heat to high and bring to a simmer. Cover. transfer to oven. and cook for 1-3/4 hours.
3. Remove pot from oven; stir in potatoes. turnip. and green beans. Cover and return to oven. and cook until potatoes and turnips and potatoes are nearly tender. about 45 minutes. Remove pot from oven. then remove ham hock from stew and let cool for 5 minutes. Using 2 forks. shred meat from ham hock. discarding skin and bones.
4. Stir cabbage and ham hock meat into stew. Return to oven. and cook until all vegetables are tender. about 15 minutes longer. Season with salt and pepper to taste.

Slaw With Asian Mayo Dressing

Ingredients

• 2 16 ounce bags coleslaw mix with carrots and red cabbage
• 1 bunch scallion. trimmed. sliced thinly
• 1 small red onion. halved. sliced thin
• 1/4 cup soy sauce
• 1 lemon. juice of
• 1/2 cup mayonnaise
• 2 tablespoons grated fresh ginger
• 2 tablespoons cider vinegar or white or rice vinegar
• 2 tablespoons dark brown sugar
• 1 teaspoon dark sesame oil
• 2 teaspoons sesame seeds optional
• fresh ground black pepper recipe calls for 20 grinds!

Instructions

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve. bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw. toss well. and serve within 1 hour or it will get wilted.

Slaw With Asian Mayo Dressing

Ingredients

• 2 16 ounce bags coleslaw mix with carrots and red cabbage
• 1 bunch scallion. trimmed. sliced thinly
• 1 small red onion. halved. sliced thin
• 1/4 cup soy sauce
• 1 lemon. juice of
• 1/2 cup mayonnaise
• 2 tablespoons grated fresh ginger
• 2 tablespoons cider vinegar or white or rice vinegar
• 2 tablespoons dark brown sugar
• 1 teaspoon dark sesame oil
• 2 teaspoons sesame seeds optional
• fresh ground black pepper recipe calls for 20 grinds!

Instructions

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve. bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw. toss well. and serve within 1 hour or it will get wilted.

Slaw With Asian Mayo Dressing

Ingredients

• 2 16 ounce bags coleslaw mix with carrots and red cabbage
• 1 bunch scallion. trimmed. sliced thinly
• 1 small red onion. halved. sliced thin
• 1/4 cup soy sauce
• 1 lemon. juice of
• 1/2 cup mayonnaise
• 2 tablespoons grated fresh ginger
• 2 tablespoons cider vinegar or white or rice vinegar
• 2 tablespoons dark brown sugar
• 1 teaspoon dark sesame oil
• 2 teaspoons sesame seeds optional
• fresh ground black pepper recipe calls for 20 grinds!

Instructions

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve. bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw. toss well. and serve within 1 hour or it will get wilted.

Slaw With Asian Mayo Dressing

Ingredients

• 2 16 ounce bags coleslaw mix with carrots and red cabbage
• 1 bunch scallion. trimmed. sliced thinly
• 1 small red onion. halved. sliced thin
• 1/4 cup soy sauce
• 1 lemon. juice of
• 1/2 cup mayonnaise
• 2 tablespoons grated fresh ginger
• 2 tablespoons cider vinegar or white or rice vinegar
• 2 tablespoons dark brown sugar
• 1 teaspoon dark sesame oil
• 2 teaspoons sesame seeds optional
• fresh ground black pepper recipe calls for 20 grinds!

Instructions

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve. bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw. toss well. and serve within 1 hour or it will get wilted.

Apricot Slushees

Ingredients

• 9 cups water
• 1 1/2 cups sugar
• 12 oz can frozen OJ
• 12 oz can frozen lemonade
• 2 cups apricot brandy

Instructions

1. Mix 2 c. hot water w/ sugar then add remaining ingredients
2. Freeze. stirring occasionally. Top with ginger ale or club soda

Apricot Slushees

Ingredients

• 9 cups water
• 1 1/2 cups sugar
• 12 oz can frozen OJ
• 12 oz can frozen lemonade
• 2 cups apricot brandy

Instructions

1. Mix 2 c. hot water w/ sugar then add remaining ingredients
2. Freeze. stirring occasionally. Top with ginger ale or club soda

Apricot Slushees

Ingredients

• 9 cups water
• 1 1/2 cups sugar
• 12 oz can frozen OJ
• 12 oz can frozen lemonade
• 2 cups apricot brandy

Instructions

1. Mix 2 c. hot water w/ sugar then add remaining ingredients
2. Freeze. stirring occasionally. Top with ginger ale or club soda

Apricot Slushees

Ingredients

• 9 cups water
• 1 1/2 cups sugar
• 12 oz can frozen OJ
• 12 oz can frozen lemonade
• 2 cups apricot brandy

Instructions

1. Mix 2 c. hot water w/ sugar then add remaining ingredients
2. Freeze. stirring occasionally. Top with ginger ale or club soda

Tangerine Stir-Fried Beef With Onions and Snow Peas

Ingredients

• 4 tablespoons soy sauce
• 1 tablespoon light brown sugar. plus 1 additional teaspoon
• 12 ounces flank steaks. cut into 2-inch wide strips with grain. then sliced across grain into 1/8-inch-thick slices
• 3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerine
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 3 medium garlic cloves. minced about 2 tablespoons
• 1 tablespoon minced fresh ginger
• 1 tablespoon black bean sauce
• 1/4-1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 large onion. halved and cut into 1/2-inch wedges
• 10 ounces snow peas. ends trimmed and strings removed about 4 cups
• 2 tablespoons water

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef. toss well. and marinate for at least 10 minutes or up to 1 hour. stirring once.
2. Sauce: Meanwhile. whisk remaining 2 tablespoons soy sauce. remaining tablespoon sugar. tangerine juice. sesame oil. and cornstarch in medium bowl.
3. Zest-Garlic Mixture: Combine tangerine zest. garlic. ginger. black bean sauce. pepper flakes and 1 teaspoon vegetable oil in small bowl.
4. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer. breaking up clumps. Cook.without stirring. for 1 minute. then stir and cook until browned.1 to 2 minutes.
5. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
6. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
7. Add onion and cook. stirring frequently. until beginning to brown. 3 to 5 minutes. Add snow peas and continue to cook until spotty brown. about 2 minutes longer. Add water and cook until vegetables are crisp-tender. about 1 minute.
8. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook. mashing with spatula. until fragrant. 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
9. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine. then add to skillet; cook. stirring constantly. until thickened. about 30 seconds. Serve.

Tangerine Stir-Fried Beef With Onions and Snow Peas

Ingredients

• 4 tablespoons soy sauce
• 1 tablespoon light brown sugar. plus 1 additional teaspoon
• 12 ounces flank steaks. cut into 2-inch wide strips with grain. then sliced across grain into 1/8-inch-thick slices
• 3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerine
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 3 medium garlic cloves. minced about 2 tablespoons
• 1 tablespoon minced fresh ginger
• 1 tablespoon black bean sauce
• 1/4-1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 large onion. halved and cut into 1/2-inch wedges
• 10 ounces snow peas. ends trimmed and strings removed about 4 cups
• 2 tablespoons water

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef. toss well. and marinate for at least 10 minutes or up to 1 hour. stirring once.
2. Sauce: Meanwhile. whisk remaining 2 tablespoons soy sauce. remaining tablespoon sugar. tangerine juice. sesame oil. and cornstarch in medium bowl.
3. Zest-Garlic Mixture: Combine tangerine zest. garlic. ginger. black bean sauce. pepper flakes and 1 teaspoon vegetable oil in small bowl.
4. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer. breaking up clumps. Cook.without stirring. for 1 minute. then stir and cook until browned.1 to 2 minutes.
5. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
6. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
7. Add onion and cook. stirring frequently. until beginning to brown. 3 to 5 minutes. Add snow peas and continue to cook until spotty brown. about 2 minutes longer. Add water and cook until vegetables are crisp-tender. about 1 minute.
8. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook. mashing with spatula. until fragrant. 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
9. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine. then add to skillet; cook. stirring constantly. until thickened. about 30 seconds. Serve.

Tangerine Stir-Fried Beef With Onions and Snow Peas

Ingredients

• 4 tablespoons soy sauce
• 1 tablespoon light brown sugar. plus 1 additional teaspoon
• 12 ounces flank steaks. cut into 2-inch wide strips with grain. then sliced across grain into 1/8-inch-thick slices
• 3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerine
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 3 medium garlic cloves. minced about 2 tablespoons
• 1 tablespoon minced fresh ginger
• 1 tablespoon black bean sauce
• 1/4-1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 large onion. halved and cut into 1/2-inch wedges
• 10 ounces snow peas. ends trimmed and strings removed about 4 cups
• 2 tablespoons water

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef. toss well. and marinate for at least 10 minutes or up to 1 hour. stirring once.
2. Sauce: Meanwhile. whisk remaining 2 tablespoons soy sauce. remaining tablespoon sugar. tangerine juice. sesame oil. and cornstarch in medium bowl.
3. Zest-Garlic Mixture: Combine tangerine zest. garlic. ginger. black bean sauce. pepper flakes and 1 teaspoon vegetable oil in small bowl.
4. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer. breaking up clumps. Cook.without stirring. for 1 minute. then stir and cook until browned.1 to 2 minutes.
5. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
6. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
7. Add onion and cook. stirring frequently. until beginning to brown. 3 to 5 minutes. Add snow peas and continue to cook until spotty brown. about 2 minutes longer. Add water and cook until vegetables are crisp-tender. about 1 minute.
8. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook. mashing with spatula. until fragrant. 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
9. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine. then add to skillet; cook. stirring constantly. until thickened. about 30 seconds. Serve.

Tangerine Stir-Fried Beef With Onions and Snow Peas

Ingredients

• 4 tablespoons soy sauce
• 1 tablespoon light brown sugar. plus 1 additional teaspoon
• 12 ounces flank steaks. cut into 2-inch wide strips with grain. then sliced across grain into 1/8-inch-thick slices
• 3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerine
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 3 medium garlic cloves. minced about 2 tablespoons
• 1 tablespoon minced fresh ginger
• 1 tablespoon black bean sauce
• 1/4-1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 large onion. halved and cut into 1/2-inch wedges
• 10 ounces snow peas. ends trimmed and strings removed about 4 cups
• 2 tablespoons water

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef. toss well. and marinate for at least 10 minutes or up to 1 hour. stirring once.
2. Sauce: Meanwhile. whisk remaining 2 tablespoons soy sauce. remaining tablespoon sugar. tangerine juice. sesame oil. and cornstarch in medium bowl.
3. Zest-Garlic Mixture: Combine tangerine zest. garlic. ginger. black bean sauce. pepper flakes and 1 teaspoon vegetable oil in small bowl.
4. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer. breaking up clumps. Cook.without stirring. for 1 minute. then stir and cook until browned.1 to 2 minutes.
5. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
6. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
7. Add onion and cook. stirring frequently. until beginning to brown. 3 to 5 minutes. Add snow peas and continue to cook until spotty brown. about 2 minutes longer. Add water and cook until vegetables are crisp-tender. about 1 minute.
8. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook. mashing with spatula. until fragrant. 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
9. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine. then add to skillet; cook. stirring constantly. until thickened. about 30 seconds. Serve.

Fresh Salmon And Ginger Spring Rolls with Coriander Dipping

Ingredients

• 2 Shallots; peeled and minced
• ; sliced
• 12 Spring roll wrappers
• Peanut oil for frying
• 1 20 grams piece fresh ginger;
• 4 Spring onions; finely
• 1 Egg beaten
• 3 Baby bok choy; quartered and
• 1 tb Peanut oil
• 2 tb Soy sauce
• ; diced
• 1 ts Toasted sesame oil
• 350 g Fresh salmon; skin off.
• 1/2 bn Coriander; chopped
• 150 ml Sweet chilli sauce
• 1 sm Fresh red chilli; seeded and
• 2 tb Rice wine
• 1 Red capsicum; finely
• 1 Garlic minced
• 100 g Snow peas; sliced
• 4 Shiitake mushrooms; finely
• 1/4 c Coriander leaves; finely
• 1 Carrot; finely julienned

Instructions

1. Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic. shallots. chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high. Add the julienned spring onions. carrot. capsicum. sliced bok choy. sliced snow peas and mushrooms and stir fry for one minute. tossing well to coat with the liquid. Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool. tipping the pan to allow excess liquid to drain away from the vegetables. Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time. place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers. When ready to cook. heat the oil to 180?c. and deep fry the spring rolls until golden brown all over. Drain well before serving. To serve. mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce. Per serving: 431 Calories kcal; 19g Total Fat; 40% calories from fat; 16g Protein; 46g Carbohydrate; 187mg Cholesterol; 2175mg Sodium Food Exchanges: 1/2 GrainStarch; 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Fresh Salmon And Ginger Spring Rolls with Coriander Dipping

Ingredients

• 2 Shallots; peeled and minced
• ; sliced
• 12 Spring roll wrappers
• Peanut oil for frying
• 1 20 grams piece fresh ginger;
• 4 Spring onions; finely
• 1 Egg beaten
• 3 Baby bok choy; quartered and
• 1 tb Peanut oil
• 2 tb Soy sauce
• ; diced
• 1 ts Toasted sesame oil
• 350 g Fresh salmon; skin off.
• 1/2 bn Coriander; chopped
• 150 ml Sweet chilli sauce
• 1 sm Fresh red chilli; seeded and
• 2 tb Rice wine
• 1 Red capsicum; finely
• 1 Garlic minced
• 100 g Snow peas; sliced
• 4 Shiitake mushrooms; finely
• 1/4 c Coriander leaves; finely
• 1 Carrot; finely julienned

Instructions

1. Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic. shallots. chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high. Add the julienned spring onions. carrot. capsicum. sliced bok choy. sliced snow peas and mushrooms and stir fry for one minute. tossing well to coat with the liquid. Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool. tipping the pan to allow excess liquid to drain away from the vegetables. Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time. place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers. When ready to cook. heat the oil to 180?c. and deep fry the spring rolls until golden brown all over. Drain well before serving. To serve. mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce. Per serving: 431 Calories kcal; 19g Total Fat; 40% calories from fat; 16g Protein; 46g Carbohydrate; 187mg Cholesterol; 2175mg Sodium Food Exchanges: 1/2 GrainStarch; 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Fresh Salmon And Ginger Spring Rolls with Coriander Dipping

Ingredients

• 2 Shallots; peeled and minced
• ; sliced
• 12 Spring roll wrappers
• Peanut oil for frying
• 1 20 grams piece fresh ginger;
• 4 Spring onions; finely
• 1 Egg beaten
• 3 Baby bok choy; quartered and
• 1 tb Peanut oil
• 2 tb Soy sauce
• ; diced
• 1 ts Toasted sesame oil
• 350 g Fresh salmon; skin off.
• 1/2 bn Coriander; chopped
• 150 ml Sweet chilli sauce
• 1 sm Fresh red chilli; seeded and
• 2 tb Rice wine
• 1 Red capsicum; finely
• 1 Garlic minced
• 100 g Snow peas; sliced
• 4 Shiitake mushrooms; finely
• 1/4 c Coriander leaves; finely
• 1 Carrot; finely julienned

Instructions

1. Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic. shallots. chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high. Add the julienned spring onions. carrot. capsicum. sliced bok choy. sliced snow peas and mushrooms and stir fry for one minute. tossing well to coat with the liquid. Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool. tipping the pan to allow excess liquid to drain away from the vegetables. Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time. place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers. When ready to cook. heat the oil to 180?c. and deep fry the spring rolls until golden brown all over. Drain well before serving. To serve. mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce. Per serving: 431 Calories kcal; 19g Total Fat; 40% calories from fat; 16g Protein; 46g Carbohydrate; 187mg Cholesterol; 2175mg Sodium Food Exchanges: 1/2 GrainStarch; 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Fresh Salmon And Ginger Spring Rolls with Coriander Dipping

Ingredients

• 2 Shallots; peeled and minced
• ; sliced
• 12 Spring roll wrappers
• Peanut oil for frying
• 1 20 grams piece fresh ginger;
• 4 Spring onions; finely
• 1 Egg beaten
• 3 Baby bok choy; quartered and
• 1 tb Peanut oil
• 2 tb Soy sauce
• ; diced
• 1 ts Toasted sesame oil
• 350 g Fresh salmon; skin off.
• 1/2 bn Coriander; chopped
• 150 ml Sweet chilli sauce
• 1 sm Fresh red chilli; seeded and
• 2 tb Rice wine
• 1 Red capsicum; finely
• 1 Garlic minced
• 100 g Snow peas; sliced
• 4 Shiitake mushrooms; finely
• 1/4 c Coriander leaves; finely
• 1 Carrot; finely julienned

Instructions

1. Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic. shallots. chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high. Add the julienned spring onions. carrot. capsicum. sliced bok choy. sliced snow peas and mushrooms and stir fry for one minute. tossing well to coat with the liquid. Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool. tipping the pan to allow excess liquid to drain away from the vegetables. Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time. place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers. When ready to cook. heat the oil to 180?c. and deep fry the spring rolls until golden brown all over. Drain well before serving. To serve. mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce. Per serving: 431 Calories kcal; 19g Total Fat; 40% calories from fat; 16g Protein; 46g Carbohydrate; 187mg Cholesterol; 2175mg Sodium Food Exchanges: 1/2 GrainStarch; 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe

Ingredients

• 2 cups homemade or store-bought low-sodium chicken stock
• 1 packets 1/4 ounce unflavored gelatin only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion. finely diced about 1/2 cup
• 1 cup short-grain Asian rice see note
• 1/2 cup dry white wine
• 1 pinch saffron
• Kosher salt and freshly ground black pepper
• 1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter. divided
• 1 tablespoon all-purpose flour
• 2 tablespoons milk
• 1 large egg. beaten
• 1/2 pound low-moisture mozzarella. diced
• 3/4 cup panko bread crumbs
• 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. If using store-bought chicken broth or homemade broth that remains watery when chilled. place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.
2. If Making Rice in a Pressure Cooker: Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 1/2 cups broth and the saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. Close pressure cooker and bring up to low pressure 10 psi on most units. Cook at low pressure for 6 minutes. then depressurize cooker either by running it under cold water if it is not electric. or using the steam-release valve if it is electric. Return to heat and stir rice until it forms the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
3. If Making Rice on Stovetop: Heat oil in large saucier pan or Dutch oven over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 cup stock and saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated. stir in 1/2 more cup stock and cook. stirring frequently. until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
4. Meanwhile. in a small saucier or saucepan. melt 1 tablespoon chilled butter over medium-high heat until foaming. Stir in flour to form a paste. lower heat to medium. and cook. stirring constantly. until raw-flour smell is gone but flour has not browned. 1 to 2 minutes. Whisk in milk and remaining 1/2 cup stock until smooth. Bring to a simmer. and continue to cook. stirring. until bechamel sauce is thick enough to coat the back of a spoon. about 3 minutes. Season with salt and pepper. Let cool slightly. then whisk in egg.
5. Scrape rice into large mixing bowl along with bechamel sauce and stir until thoroughly incorporated. Fold in mozzarella cheese. Scrape risotto mixture into baking dish. cover with plastic and refrigerate until ready to re-heat.
6. Meanwhile. in a mixing bowl. toss panko with remaining 4 tablespoons melted butter and Parmesan cheese. Season with salt and pepper and set aside.
7. About 1 hour before ready to serve. preheat oven to 350°F. Remove plastic from rice and spread bread crumbs in an even layer on top. Bake until bread crumbs are golden and rice is thoroughly heated through. about 30 minutes. Serve right away.

Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe

Ingredients

• 2 cups homemade or store-bought low-sodium chicken stock
• 1 packets 1/4 ounce unflavored gelatin only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion. finely diced about 1/2 cup
• 1 cup short-grain Asian rice see note
• 1/2 cup dry white wine
• 1 pinch saffron
• Kosher salt and freshly ground black pepper
• 1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter. divided
• 1 tablespoon all-purpose flour
• 2 tablespoons milk
• 1 large egg. beaten
• 1/2 pound low-moisture mozzarella. diced
• 3/4 cup panko bread crumbs
• 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. If using store-bought chicken broth or homemade broth that remains watery when chilled. place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.
2. If Making Rice in a Pressure Cooker: Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 1/2 cups broth and the saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. Close pressure cooker and bring up to low pressure 10 psi on most units. Cook at low pressure for 6 minutes. then depressurize cooker either by running it under cold water if it is not electric. or using the steam-release valve if it is electric. Return to heat and stir rice until it forms the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
3. If Making Rice on Stovetop: Heat oil in large saucier pan or Dutch oven over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 cup stock and saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated. stir in 1/2 more cup stock and cook. stirring frequently. until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
4. Meanwhile. in a small saucier or saucepan. melt 1 tablespoon chilled butter over medium-high heat until foaming. Stir in flour to form a paste. lower heat to medium. and cook. stirring constantly. until raw-flour smell is gone but flour has not browned. 1 to 2 minutes. Whisk in milk and remaining 1/2 cup stock until smooth. Bring to a simmer. and continue to cook. stirring. until bechamel sauce is thick enough to coat the back of a spoon. about 3 minutes. Season with salt and pepper. Let cool slightly. then whisk in egg.
5. Scrape rice into large mixing bowl along with bechamel sauce and stir until thoroughly incorporated. Fold in mozzarella cheese. Scrape risotto mixture into baking dish. cover with plastic and refrigerate until ready to re-heat.
6. Meanwhile. in a mixing bowl. toss panko with remaining 4 tablespoons melted butter and Parmesan cheese. Season with salt and pepper and set aside.
7. About 1 hour before ready to serve. preheat oven to 350°F. Remove plastic from rice and spread bread crumbs in an even layer on top. Bake until bread crumbs are golden and rice is thoroughly heated through. about 30 minutes. Serve right away.

Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe

Ingredients

• 2 cups homemade or store-bought low-sodium chicken stock
• 1 packets 1/4 ounce unflavored gelatin only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion. finely diced about 1/2 cup
• 1 cup short-grain Asian rice see note
• 1/2 cup dry white wine
• 1 pinch saffron
• Kosher salt and freshly ground black pepper
• 1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter. divided
• 1 tablespoon all-purpose flour
• 2 tablespoons milk
• 1 large egg. beaten
• 1/2 pound low-moisture mozzarella. diced
• 3/4 cup panko bread crumbs
• 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. If using store-bought chicken broth or homemade broth that remains watery when chilled. place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.
2. If Making Rice in a Pressure Cooker: Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 1/2 cups broth and the saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. Close pressure cooker and bring up to low pressure 10 psi on most units. Cook at low pressure for 6 minutes. then depressurize cooker either by running it under cold water if it is not electric. or using the steam-release valve if it is electric. Return to heat and stir rice until it forms the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
3. If Making Rice on Stovetop: Heat oil in large saucier pan or Dutch oven over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 cup stock and saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated. stir in 1/2 more cup stock and cook. stirring frequently. until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
4. Meanwhile. in a small saucier or saucepan. melt 1 tablespoon chilled butter over medium-high heat until foaming. Stir in flour to form a paste. lower heat to medium. and cook. stirring constantly. until raw-flour smell is gone but flour has not browned. 1 to 2 minutes. Whisk in milk and remaining 1/2 cup stock until smooth. Bring to a simmer. and continue to cook. stirring. until bechamel sauce is thick enough to coat the back of a spoon. about 3 minutes. Season with salt and pepper. Let cool slightly. then whisk in egg.
5. Scrape rice into large mixing bowl along with bechamel sauce and stir until thoroughly incorporated. Fold in mozzarella cheese. Scrape risotto mixture into baking dish. cover with plastic and refrigerate until ready to re-heat.
6. Meanwhile. in a mixing bowl. toss panko with remaining 4 tablespoons melted butter and Parmesan cheese. Season with salt and pepper and set aside.
7. About 1 hour before ready to serve. preheat oven to 350°F. Remove plastic from rice and spread bread crumbs in an even layer on top. Bake until bread crumbs are golden and rice is thoroughly heated through. about 30 minutes. Serve right away.

Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe

Ingredients

• 2 cups homemade or store-bought low-sodium chicken stock
• 1 packets 1/4 ounce unflavored gelatin only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion. finely diced about 1/2 cup
• 1 cup short-grain Asian rice see note
• 1/2 cup dry white wine
• 1 pinch saffron
• Kosher salt and freshly ground black pepper
• 1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter. divided
• 1 tablespoon all-purpose flour
• 2 tablespoons milk
• 1 large egg. beaten
• 1/2 pound low-moisture mozzarella. diced
• 3/4 cup panko bread crumbs
• 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. If using store-bought chicken broth or homemade broth that remains watery when chilled. place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.
2. If Making Rice in a Pressure Cooker: Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 1/2 cups broth and the saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. Close pressure cooker and bring up to low pressure 10 psi on most units. Cook at low pressure for 6 minutes. then depressurize cooker either by running it under cold water if it is not electric. or using the steam-release valve if it is electric. Return to heat and stir rice until it forms the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
3. If Making Rice on Stovetop: Heat oil in large saucier pan or Dutch oven over medium-high heat until shimmering. Add onion and cook. stirring occasionally. until onion is softened and translucent. about 3 minutes. Add rice and cook. stirring. until rice is evenly coated in oil and toasted but not browned. 3 minutes rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center. Add wine and cook. stirring. until raw alcohol smell has cooked off and wine is almost fully evaporated. about 1 minute. Stir in 1 cup stock and saffron. scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated. stir in 1/2 more cup stock and cook. stirring frequently. until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
4. Meanwhile. in a small saucier or saucepan. melt 1 tablespoon chilled butter over medium-high heat until foaming. Stir in flour to form a paste. lower heat to medium. and cook. stirring constantly. until raw-flour smell is gone but flour has not browned. 1 to 2 minutes. Whisk in milk and remaining 1/2 cup stock until smooth. Bring to a simmer. and continue to cook. stirring. until bechamel sauce is thick enough to coat the back of a spoon. about 3 minutes. Season with salt and pepper. Let cool slightly. then whisk in egg.
5. Scrape rice into large mixing bowl along with bechamel sauce and stir until thoroughly incorporated. Fold in mozzarella cheese. Scrape risotto mixture into baking dish. cover with plastic and refrigerate until ready to re-heat.
6. Meanwhile. in a mixing bowl. toss panko with remaining 4 tablespoons melted butter and Parmesan cheese. Season with salt and pepper and set aside.
7. About 1 hour before ready to serve. preheat oven to 350°F. Remove plastic from rice and spread bread crumbs in an even layer on top. Bake until bread crumbs are golden and rice is thoroughly heated through. about 30 minutes. Serve right away.

Mojito Slushies

Ingredients

• 1/2 c. fresh lime juice about 4 to 6 limes
• 1/4 c. agave
• 1/3 c. fresh mint leaves
• Zest of 2 limes
• 1/2 c. light rum
• ice
• Mint sprigs. for garnish
• Lime wedges. for garnish

Instructions

1. Add the lime juice. agave. mint leaves. lime zest. and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
2. Pour into glasses. garnishing each with a sprig of mint and a lime slice.

Mojito Slushies

Ingredients

• 1/2 c. fresh lime juice about 4 to 6 limes
• 1/4 c. agave
• 1/3 c. fresh mint leaves
• Zest of 2 limes
• 1/2 c. light rum
• ice
• Mint sprigs. for garnish
• Lime wedges. for garnish

Instructions

1. Add the lime juice. agave. mint leaves. lime zest. and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
2. Pour into glasses. garnishing each with a sprig of mint and a lime slice.

Mojito Slushies

Ingredients

• 1/2 c. fresh lime juice about 4 to 6 limes
• 1/4 c. agave
• 1/3 c. fresh mint leaves
• Zest of 2 limes
• 1/2 c. light rum
• ice
• Mint sprigs. for garnish
• Lime wedges. for garnish

Instructions

1. Add the lime juice. agave. mint leaves. lime zest. and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
2. Pour into glasses. garnishing each with a sprig of mint and a lime slice.

Mojito Slushies

Ingredients

• 1/2 c. fresh lime juice about 4 to 6 limes
• 1/4 c. agave
• 1/3 c. fresh mint leaves
• Zest of 2 limes
• 1/2 c. light rum
• ice
• Mint sprigs. for garnish
• Lime wedges. for garnish

Instructions

1. Add the lime juice. agave. mint leaves. lime zest. and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
2. Pour into glasses. garnishing each with a sprig of mint and a lime slice.

Beef Gravy W/homemade Beef Gravy Mix

Ingredients

• 1/2 c Beef gravy mix
• 1 c Cold water

Instructions

1. Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 c . Posted to EAT-L Digest - 19 Jun 96 Date: Thu. 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield Recipe By : _Make-A-Mix_ by Eliason. Harward & Westover

Beef Gravy W/homemade Beef Gravy Mix

Ingredients

• 1/2 c Beef gravy mix
• 1 c Cold water

Instructions

1. Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 c . Posted to EAT-L Digest - 19 Jun 96 Date: Thu. 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield Recipe By : _Make-A-Mix_ by Eliason. Harward & Westover

Beef Gravy W/homemade Beef Gravy Mix

Ingredients

• 1/2 c Beef gravy mix
• 1 c Cold water

Instructions

1. Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 c . Posted to EAT-L Digest - 19 Jun 96 Date: Thu. 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield Recipe By : _Make-A-Mix_ by Eliason. Harward & Westover

Beef Gravy W/homemade Beef Gravy Mix

Ingredients

• 1/2 c Beef gravy mix
• 1 c Cold water

Instructions

1. Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 c . Posted to EAT-L Digest - 19 Jun 96 Date: Thu. 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield Recipe By : _Make-A-Mix_ by Eliason. Harward & Westover

Warm Cinnamon-Dusted Apple Slices - Turbo Fire Breakfast

Ingredients

• 4 small Apples any kind
• 3 tablespoons water
• 4 tablespoons ground walnuts or almonds
• ground cinnamon to taste
• 1 cup cottage cheese 1% or 2%
• nonstick cooking spray

Instructions

1. Cut each apple into eighths. discarding the core. Coat a pan with nonstick cooking spray and saute the apples in water until soft yet still crisp. top with cinnamon and nuts and serve with 1/2 cup of cottage cheese.
2. Calories 262 / Protein 17 g / Carbs 39 g / total Fat 7 g / Fiber 6 g

Warm Cinnamon-Dusted Apple Slices - Turbo Fire Breakfast

Ingredients

• 4 small Apples any kind
• 3 tablespoons water
• 4 tablespoons ground walnuts or almonds
• ground cinnamon to taste
• 1 cup cottage cheese 1% or 2%
• nonstick cooking spray

Instructions

1. Cut each apple into eighths. discarding the core. Coat a pan with nonstick cooking spray and saute the apples in water until soft yet still crisp. top with cinnamon and nuts and serve with 1/2 cup of cottage cheese.
2. Calories 262 / Protein 17 g / Carbs 39 g / total Fat 7 g / Fiber 6 g

Warm Cinnamon-Dusted Apple Slices - Turbo Fire Breakfast

Ingredients

• 4 small Apples any kind
• 3 tablespoons water
• 4 tablespoons ground walnuts or almonds
• ground cinnamon to taste
• 1 cup cottage cheese 1% or 2%
• nonstick cooking spray

Instructions

1. Cut each apple into eighths. discarding the core. Coat a pan with nonstick cooking spray and saute the apples in water until soft yet still crisp. top with cinnamon and nuts and serve with 1/2 cup of cottage cheese.
2. Calories 262 / Protein 17 g / Carbs 39 g / total Fat 7 g / Fiber 6 g

Warm Cinnamon-Dusted Apple Slices - Turbo Fire Breakfast

Ingredients

• 4 small Apples any kind
• 3 tablespoons water
• 4 tablespoons ground walnuts or almonds
• ground cinnamon to taste
• 1 cup cottage cheese 1% or 2%
• nonstick cooking spray

Instructions

1. Cut each apple into eighths. discarding the core. Coat a pan with nonstick cooking spray and saute the apples in water until soft yet still crisp. top with cinnamon and nuts and serve with 1/2 cup of cottage cheese.
2. Calories 262 / Protein 17 g / Carbs 39 g / total Fat 7 g / Fiber 6 g

Baked Scallops With Mushrooms

Ingredients

• 1/4 cup butter
• 1 medium green pepper. seeded and diced
• 1 cup finely chopped onion
• 1/2 lb fresh button mushroom
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper
• 2 1/2 cups half-and-half cream
• 3 tablespoons grated parmesan cheese Parmigiano Reggiano cheese preferred
• 1/4 teaspoon paprika. Hungarian paprika preferred
• 1/8 teaspoon ground nutmeg
• 1 lb fresh scallops. rinsed
• 2/3 cup dry white wine
• 1/2 cup fine dry breadcrumb
• 1/2 teaspoon italian seasoning mix
• 2 tablespoons butter. melted

Instructions

1. Preheat oven to 450°.
2. In a large heavy bottom frying pan. melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
3. Add sliced mushrooms and cook for 3 minutes.
4. Add 2 tablespoons butter to pan and sprinkle in flour. salt and lemon pepper; mix well and cook on low heat for 3 more minutes. stirring constantly.
5. Remove from heat. add half and half cream. cheese. paprika and nutmeg and stir to mix.
6. Return to heat and on medium-high heat return to boiling. stirring constantly.
7. Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
8. Remove from heat. stir in scallops and wine.
9. Spoon mixture into buttered scallop shells or buttered baking dishes. about 1 cup size.
10. In a small bowl. mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
11. Sprinkle bread crumb mixture over scallop mixture in each dish.
12. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
13. Serve immediately.
14. If scallops are large. cut into smaller chunks before adding to mixture.

Baked Scallops With Mushrooms

Ingredients

• 1/4 cup butter
• 1 medium green pepper. seeded and diced
• 1 cup finely chopped onion
• 1/2 lb fresh button mushroom
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper
• 2 1/2 cups half-and-half cream
• 3 tablespoons grated parmesan cheese Parmigiano Reggiano cheese preferred
• 1/4 teaspoon paprika. Hungarian paprika preferred
• 1/8 teaspoon ground nutmeg
• 1 lb fresh scallops. rinsed
• 2/3 cup dry white wine
• 1/2 cup fine dry breadcrumb
• 1/2 teaspoon italian seasoning mix
• 2 tablespoons butter. melted

Instructions

1. Preheat oven to 450°.
2. In a large heavy bottom frying pan. melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
3. Add sliced mushrooms and cook for 3 minutes.
4. Add 2 tablespoons butter to pan and sprinkle in flour. salt and lemon pepper; mix well and cook on low heat for 3 more minutes. stirring constantly.
5. Remove from heat. add half and half cream. cheese. paprika and nutmeg and stir to mix.
6. Return to heat and on medium-high heat return to boiling. stirring constantly.
7. Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
8. Remove from heat. stir in scallops and wine.
9. Spoon mixture into buttered scallop shells or buttered baking dishes. about 1 cup size.
10. In a small bowl. mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
11. Sprinkle bread crumb mixture over scallop mixture in each dish.
12. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
13. Serve immediately.
14. If scallops are large. cut into smaller chunks before adding to mixture.

Baked Scallops With Mushrooms

Ingredients

• 1/4 cup butter
• 1 medium green pepper. seeded and diced
• 1 cup finely chopped onion
• 1/2 lb fresh button mushroom
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper
• 2 1/2 cups half-and-half cream
• 3 tablespoons grated parmesan cheese Parmigiano Reggiano cheese preferred
• 1/4 teaspoon paprika. Hungarian paprika preferred
• 1/8 teaspoon ground nutmeg
• 1 lb fresh scallops. rinsed
• 2/3 cup dry white wine
• 1/2 cup fine dry breadcrumb
• 1/2 teaspoon italian seasoning mix
• 2 tablespoons butter. melted

Instructions

1. Preheat oven to 450°.
2. In a large heavy bottom frying pan. melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
3. Add sliced mushrooms and cook for 3 minutes.
4. Add 2 tablespoons butter to pan and sprinkle in flour. salt and lemon pepper; mix well and cook on low heat for 3 more minutes. stirring constantly.
5. Remove from heat. add half and half cream. cheese. paprika and nutmeg and stir to mix.
6. Return to heat and on medium-high heat return to boiling. stirring constantly.
7. Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
8. Remove from heat. stir in scallops and wine.
9. Spoon mixture into buttered scallop shells or buttered baking dishes. about 1 cup size.
10. In a small bowl. mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
11. Sprinkle bread crumb mixture over scallop mixture in each dish.
12. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
13. Serve immediately.
14. If scallops are large. cut into smaller chunks before adding to mixture.

Baked Scallops With Mushrooms

Ingredients

• 1/4 cup butter
• 1 medium green pepper. seeded and diced
• 1 cup finely chopped onion
• 1/2 lb fresh button mushroom
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper
• 2 1/2 cups half-and-half cream
• 3 tablespoons grated parmesan cheese Parmigiano Reggiano cheese preferred
• 1/4 teaspoon paprika. Hungarian paprika preferred
• 1/8 teaspoon ground nutmeg
• 1 lb fresh scallops. rinsed
• 2/3 cup dry white wine
• 1/2 cup fine dry breadcrumb
• 1/2 teaspoon italian seasoning mix
• 2 tablespoons butter. melted

Instructions

1. Preheat oven to 450°.
2. In a large heavy bottom frying pan. melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
3. Add sliced mushrooms and cook for 3 minutes.
4. Add 2 tablespoons butter to pan and sprinkle in flour. salt and lemon pepper; mix well and cook on low heat for 3 more minutes. stirring constantly.
5. Remove from heat. add half and half cream. cheese. paprika and nutmeg and stir to mix.
6. Return to heat and on medium-high heat return to boiling. stirring constantly.
7. Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
8. Remove from heat. stir in scallops and wine.
9. Spoon mixture into buttered scallop shells or buttered baking dishes. about 1 cup size.
10. In a small bowl. mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
11. Sprinkle bread crumb mixture over scallop mixture in each dish.
12. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
13. Serve immediately.
14. If scallops are large. cut into smaller chunks before adding to mixture.

Sweet And Sour Slaw Brigtsens

Ingredients

• 1/4 c Red onion; julienned
• 1/4 c Red bell pepper; julienned
• 1/8 ts Tabasco sauce
• 1 ts Granulated white sugar
• 1/3 c Roasted unsalted peanuts
• 1 tb Sesame oil
• 2 c Napa cabbage; very thinly
• OR green cabbage
• 1/3 c Chives; thinly sliced
• 1/4 c Unseasoned rice vinegar
• OR green onions
• 1/4 c Yellow bell pepper;
• 1 ts Soy sauce
• 2 c Red cabbage; very thinly
• 1/4 c Granny smith apple; peeled.
• 1/3 c Carrot; peeled. grated
• 1/4 ts Salt

Instructions

1. In a mixing bowl. add the vinegar. apple. sugar. soy sauce. salt and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream. whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for one hour. stirring occasionally. before serving. Source: http://gambit-no.com/WRG/chefs/Brigtsen.html#slaw Restaurant: Brigtsens. Chef Frank Brigtsen. Chef/Owner. New Orleans.Louisiana. Recipe by: Brigtsens. Chef Frank Brigtsen. New Orleans

Sweet And Sour Slaw Brigtsens

Ingredients

• 1/4 c Red onion; julienned
• 1/4 c Red bell pepper; julienned
• 1/8 ts Tabasco sauce
• 1 ts Granulated white sugar
• 1/3 c Roasted unsalted peanuts
• 1 tb Sesame oil
• 2 c Napa cabbage; very thinly
• OR green cabbage
• 1/3 c Chives; thinly sliced
• 1/4 c Unseasoned rice vinegar
• OR green onions
• 1/4 c Yellow bell pepper;
• 1 ts Soy sauce
• 2 c Red cabbage; very thinly
• 1/4 c Granny smith apple; peeled.
• 1/3 c Carrot; peeled. grated
• 1/4 ts Salt

Instructions

1. In a mixing bowl. add the vinegar. apple. sugar. soy sauce. salt and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream. whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for one hour. stirring occasionally. before serving. Source: http://gambit-no.com/WRG/chefs/Brigtsen.html#slaw Restaurant: Brigtsens. Chef Frank Brigtsen. Chef/Owner. New Orleans.Louisiana. Recipe by: Brigtsens. Chef Frank Brigtsen. New Orleans

Sweet And Sour Slaw Brigtsens

Ingredients

• 1/4 c Red onion; julienned
• 1/4 c Red bell pepper; julienned
• 1/8 ts Tabasco sauce
• 1 ts Granulated white sugar
• 1/3 c Roasted unsalted peanuts
• 1 tb Sesame oil
• 2 c Napa cabbage; very thinly
• OR green cabbage
• 1/3 c Chives; thinly sliced
• 1/4 c Unseasoned rice vinegar
• OR green onions
• 1/4 c Yellow bell pepper;
• 1 ts Soy sauce
• 2 c Red cabbage; very thinly
• 1/4 c Granny smith apple; peeled.
• 1/3 c Carrot; peeled. grated
• 1/4 ts Salt

Instructions

1. In a mixing bowl. add the vinegar. apple. sugar. soy sauce. salt and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream. whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for one hour. stirring occasionally. before serving. Source: http://gambit-no.com/WRG/chefs/Brigtsen.html#slaw Restaurant: Brigtsens. Chef Frank Brigtsen. Chef/Owner. New Orleans.Louisiana. Recipe by: Brigtsens. Chef Frank Brigtsen. New Orleans

Sweet And Sour Slaw Brigtsens

Ingredients

• 1/4 c Red onion; julienned
• 1/4 c Red bell pepper; julienned
• 1/8 ts Tabasco sauce
• 1 ts Granulated white sugar
• 1/3 c Roasted unsalted peanuts
• 1 tb Sesame oil
• 2 c Napa cabbage; very thinly
• OR green cabbage
• 1/3 c Chives; thinly sliced
• 1/4 c Unseasoned rice vinegar
• OR green onions
• 1/4 c Yellow bell pepper;
• 1 ts Soy sauce
• 2 c Red cabbage; very thinly
• 1/4 c Granny smith apple; peeled.
• 1/3 c Carrot; peeled. grated
• 1/4 ts Salt

Instructions

1. In a mixing bowl. add the vinegar. apple. sugar. soy sauce. salt and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream. whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for one hour. stirring occasionally. before serving. Source: http://gambit-no.com/WRG/chefs/Brigtsen.html#slaw Restaurant: Brigtsens. Chef Frank Brigtsen. Chef/Owner. New Orleans.Louisiana. Recipe by: Brigtsens. Chef Frank Brigtsen. New Orleans

Beef. Black Bean & Rice albondigas

Ingredients

• 1 pound 80/20 gound beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 tablespoon dried onions
• 1/2 cup jasmine rice
• 1/2 cup black beans drained and rinsed
• 1 egg
• 2 tablespoons olive oil
• 1 medium white onion diced
• 1 serrano pepper minced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 2 roma tomatoes diced
• 1/3 cup cilantro chopped
• 2 bay leaves
• 6 cups low sodium beef broth
• 2 cups crushed tomatoes
• 1 tablespoon chili ancho powder
• 1/2 tablespoon tomato bouillon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• salt to taste
• 1 1/2 tablespoons worcestershire sauce
• 1 cup black beans drained and rinsed

Instructions

1. 1. Start by combining all of the ingredients for the albóndigas. in the order listed. Using your hands. form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. 2. Preheat 2 tablespoons of olive oil to medium heat in a large. heavy pot for 2 to 3 minutes. Add the onions. serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic. cilantro. and Roma tomatoes. Cook for another minute.
3. 3. Add the remaining ingredients for the soup base. minus the black beans. Stir well to combine. taste for salt. Bring to a boil. reduce heat just slightly. Carefully add the albóndigas to the soup. stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time. add in the remaining black beans. Cook for just another few minutes. Serve right away. garnish with fried tortilla strips. guacamole. and lime wedges. Yields up to 6 hearty servings or 8 as a starter.

Beef. Black Bean & Rice albondigas

Ingredients

• 1 pound 80/20 gound beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 tablespoon dried onions
• 1/2 cup jasmine rice
• 1/2 cup black beans drained and rinsed
• 1 egg
• 2 tablespoons olive oil
• 1 medium white onion diced
• 1 serrano pepper minced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 2 roma tomatoes diced
• 1/3 cup cilantro chopped
• 2 bay leaves
• 6 cups low sodium beef broth
• 2 cups crushed tomatoes
• 1 tablespoon chili ancho powder
• 1/2 tablespoon tomato bouillon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• salt to taste
• 1 1/2 tablespoons worcestershire sauce
• 1 cup black beans drained and rinsed

Instructions

1. 1. Start by combining all of the ingredients for the albóndigas. in the order listed. Using your hands. form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. 2. Preheat 2 tablespoons of olive oil to medium heat in a large. heavy pot for 2 to 3 minutes. Add the onions. serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic. cilantro. and Roma tomatoes. Cook for another minute.
3. 3. Add the remaining ingredients for the soup base. minus the black beans. Stir well to combine. taste for salt. Bring to a boil. reduce heat just slightly. Carefully add the albóndigas to the soup. stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time. add in the remaining black beans. Cook for just another few minutes. Serve right away. garnish with fried tortilla strips. guacamole. and lime wedges. Yields up to 6 hearty servings or 8 as a starter.

Beef. Black Bean & Rice albondigas

Ingredients

• 1 pound 80/20 gound beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 tablespoon dried onions
• 1/2 cup jasmine rice
• 1/2 cup black beans drained and rinsed
• 1 egg
• 2 tablespoons olive oil
• 1 medium white onion diced
• 1 serrano pepper minced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 2 roma tomatoes diced
• 1/3 cup cilantro chopped
• 2 bay leaves
• 6 cups low sodium beef broth
• 2 cups crushed tomatoes
• 1 tablespoon chili ancho powder
• 1/2 tablespoon tomato bouillon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• salt to taste
• 1 1/2 tablespoons worcestershire sauce
• 1 cup black beans drained and rinsed

Instructions

1. 1. Start by combining all of the ingredients for the albóndigas. in the order listed. Using your hands. form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. 2. Preheat 2 tablespoons of olive oil to medium heat in a large. heavy pot for 2 to 3 minutes. Add the onions. serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic. cilantro. and Roma tomatoes. Cook for another minute.
3. 3. Add the remaining ingredients for the soup base. minus the black beans. Stir well to combine. taste for salt. Bring to a boil. reduce heat just slightly. Carefully add the albóndigas to the soup. stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time. add in the remaining black beans. Cook for just another few minutes. Serve right away. garnish with fried tortilla strips. guacamole. and lime wedges. Yields up to 6 hearty servings or 8 as a starter.

Beef. Black Bean & Rice albondigas

Ingredients

• 1 pound 80/20 gound beef
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1 tablespoon dried onions
• 1/2 cup jasmine rice
• 1/2 cup black beans drained and rinsed
• 1 egg
• 2 tablespoons olive oil
• 1 medium white onion diced
• 1 serrano pepper minced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 2 roma tomatoes diced
• 1/3 cup cilantro chopped
• 2 bay leaves
• 6 cups low sodium beef broth
• 2 cups crushed tomatoes
• 1 tablespoon chili ancho powder
• 1/2 tablespoon tomato bouillon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• salt to taste
• 1 1/2 tablespoons worcestershire sauce
• 1 cup black beans drained and rinsed

Instructions

1. 1. Start by combining all of the ingredients for the albóndigas. in the order listed. Using your hands. form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. 2. Preheat 2 tablespoons of olive oil to medium heat in a large. heavy pot for 2 to 3 minutes. Add the onions. serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic. cilantro. and Roma tomatoes. Cook for another minute.
3. 3. Add the remaining ingredients for the soup base. minus the black beans. Stir well to combine. taste for salt. Bring to a boil. reduce heat just slightly. Carefully add the albóndigas to the soup. stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time. add in the remaining black beans. Cook for just another few minutes. Serve right away. garnish with fried tortilla strips. guacamole. and lime wedges. Yields up to 6 hearty servings or 8 as a starter.

Crispy Pancit Canton

Ingredients

• 1 tablespoon garlic minced
• 1 piece onion sliced
• 1/2 piece medium red bell pepper seeded and cut into thin strips
• 1/2 piece medium green bell pepper seeded and cut into thin strips
• 100 grams chicken breast fillet cooked and chopped
• 100 grams pork chopped
• 1 tablespoon calamansi juice
• 100 grams shrimps peeled and deveined
• 1 cup cabbage shredded and blanched
• 1/2 cup sitsaro tips removed. cut into 1-inch strips and blanched
• 1/2 cup carrots cut into thin strips and blanched
• 1/2 cup cauliflower cut into smaller flowerettes and blanched
• 1/2 cup broccoli cut into smaller flowerettes and blanched
• 1/2 cup Baguio beans cut into strips and blanched
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch diluted in 2 tablespoons cold water
• 1/2 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 cups water
• 1 tablespoon achuete seeds soaked in 1/4 cup canola oil
• 2 cups mung beans soaked in water
• 1 pack pancit canton
• 3 stalks spring onion chopped
• 10 pieces quail eggs hard-boiled & halved

Instructions

1. 1. Heat 2 tablespoons canola oil and saute garlic. onion. red and green bell pepper. Add the chicken and pork.
2. 2. In a bowl. pour calamansi over the shrimp. When the pork is tender. add the shrimp to pan. Stir in the blanched vegetables and mix thoroughly.
3. 3. Add oyster sauce and cornstarch. Stir to coat vegetables and set aside.
4. 4. In another pan. heat 1 tablespoon canola oil and saute ginger. Combine soy sauce. water. and achuete oil. Bring to a boil.
5. 5. Add mung beans and mix to coat with the sauce. Set aside.
6. 6. Heat water to a boil to blanch pancit canton. Quickly blanch pancit canton noodles in it using a strainer. Remove quickly. then form a nest using a large ladle or strainer.
7. 7. Heat canola oil in a deep pan. Deep-fry pancit canton noodles until golden brown.
8. 8. Arrange noodles on a platter. then top with sotanghon base and vegetables over noodles. or garnish with spring onions and quail eggs.

Crispy Pancit Canton

Ingredients

• 1 tablespoon garlic minced
• 1 piece onion sliced
• 1/2 piece medium red bell pepper seeded and cut into thin strips
• 1/2 piece medium green bell pepper seeded and cut into thin strips
• 100 grams chicken breast fillet cooked and chopped
• 100 grams pork chopped
• 1 tablespoon calamansi juice
• 100 grams shrimps peeled and deveined
• 1 cup cabbage shredded and blanched
• 1/2 cup sitsaro tips removed. cut into 1-inch strips and blanched
• 1/2 cup carrots cut into thin strips and blanched
• 1/2 cup cauliflower cut into smaller flowerettes and blanched
• 1/2 cup broccoli cut into smaller flowerettes and blanched
• 1/2 cup Baguio beans cut into strips and blanched
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch diluted in 2 tablespoons cold water
• 1/2 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 cups water
• 1 tablespoon achuete seeds soaked in 1/4 cup canola oil
• 2 cups mung beans soaked in water
• 1 pack pancit canton
• 3 stalks spring onion chopped
• 10 pieces quail eggs hard-boiled & halved

Instructions

1. 1. Heat 2 tablespoons canola oil and saute garlic. onion. red and green bell pepper. Add the chicken and pork.
2. 2. In a bowl. pour calamansi over the shrimp. When the pork is tender. add the shrimp to pan. Stir in the blanched vegetables and mix thoroughly.
3. 3. Add oyster sauce and cornstarch. Stir to coat vegetables and set aside.
4. 4. In another pan. heat 1 tablespoon canola oil and saute ginger. Combine soy sauce. water. and achuete oil. Bring to a boil.
5. 5. Add mung beans and mix to coat with the sauce. Set aside.
6. 6. Heat water to a boil to blanch pancit canton. Quickly blanch pancit canton noodles in it using a strainer. Remove quickly. then form a nest using a large ladle or strainer.
7. 7. Heat canola oil in a deep pan. Deep-fry pancit canton noodles until golden brown.
8. 8. Arrange noodles on a platter. then top with sotanghon base and vegetables over noodles. or garnish with spring onions and quail eggs.

Crispy Pancit Canton

Ingredients

• 1 tablespoon garlic minced
• 1 piece onion sliced
• 1/2 piece medium red bell pepper seeded and cut into thin strips
• 1/2 piece medium green bell pepper seeded and cut into thin strips
• 100 grams chicken breast fillet cooked and chopped
• 100 grams pork chopped
• 1 tablespoon calamansi juice
• 100 grams shrimps peeled and deveined
• 1 cup cabbage shredded and blanched
• 1/2 cup sitsaro tips removed. cut into 1-inch strips and blanched
• 1/2 cup carrots cut into thin strips and blanched
• 1/2 cup cauliflower cut into smaller flowerettes and blanched
• 1/2 cup broccoli cut into smaller flowerettes and blanched
• 1/2 cup Baguio beans cut into strips and blanched
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch diluted in 2 tablespoons cold water
• 1/2 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 cups water
• 1 tablespoon achuete seeds soaked in 1/4 cup canola oil
• 2 cups mung beans soaked in water
• 1 pack pancit canton
• 3 stalks spring onion chopped
• 10 pieces quail eggs hard-boiled & halved

Instructions

1. 1. Heat 2 tablespoons canola oil and saute garlic. onion. red and green bell pepper. Add the chicken and pork.
2. 2. In a bowl. pour calamansi over the shrimp. When the pork is tender. add the shrimp to pan. Stir in the blanched vegetables and mix thoroughly.
3. 3. Add oyster sauce and cornstarch. Stir to coat vegetables and set aside.
4. 4. In another pan. heat 1 tablespoon canola oil and saute ginger. Combine soy sauce. water. and achuete oil. Bring to a boil.
5. 5. Add mung beans and mix to coat with the sauce. Set aside.
6. 6. Heat water to a boil to blanch pancit canton. Quickly blanch pancit canton noodles in it using a strainer. Remove quickly. then form a nest using a large ladle or strainer.
7. 7. Heat canola oil in a deep pan. Deep-fry pancit canton noodles until golden brown.
8. 8. Arrange noodles on a platter. then top with sotanghon base and vegetables over noodles. or garnish with spring onions and quail eggs.

Crispy Pancit Canton

Ingredients

• 1 tablespoon garlic minced
• 1 piece onion sliced
• 1/2 piece medium red bell pepper seeded and cut into thin strips
• 1/2 piece medium green bell pepper seeded and cut into thin strips
• 100 grams chicken breast fillet cooked and chopped
• 100 grams pork chopped
• 1 tablespoon calamansi juice
• 100 grams shrimps peeled and deveined
• 1 cup cabbage shredded and blanched
• 1/2 cup sitsaro tips removed. cut into 1-inch strips and blanched
• 1/2 cup carrots cut into thin strips and blanched
• 1/2 cup cauliflower cut into smaller flowerettes and blanched
• 1/2 cup broccoli cut into smaller flowerettes and blanched
• 1/2 cup Baguio beans cut into strips and blanched
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch diluted in 2 tablespoons cold water
• 1/2 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 cups water
• 1 tablespoon achuete seeds soaked in 1/4 cup canola oil
• 2 cups mung beans soaked in water
• 1 pack pancit canton
• 3 stalks spring onion chopped
• 10 pieces quail eggs hard-boiled & halved

Instructions

1. 1. Heat 2 tablespoons canola oil and saute garlic. onion. red and green bell pepper. Add the chicken and pork.
2. 2. In a bowl. pour calamansi over the shrimp. When the pork is tender. add the shrimp to pan. Stir in the blanched vegetables and mix thoroughly.
3. 3. Add oyster sauce and cornstarch. Stir to coat vegetables and set aside.
4. 4. In another pan. heat 1 tablespoon canola oil and saute ginger. Combine soy sauce. water. and achuete oil. Bring to a boil.
5. 5. Add mung beans and mix to coat with the sauce. Set aside.
6. 6. Heat water to a boil to blanch pancit canton. Quickly blanch pancit canton noodles in it using a strainer. Remove quickly. then form a nest using a large ladle or strainer.
7. 7. Heat canola oil in a deep pan. Deep-fry pancit canton noodles until golden brown.
8. 8. Arrange noodles on a platter. then top with sotanghon base and vegetables over noodles. or garnish with spring onions and quail eggs.

Sloppy Joes

Ingredients

• 1 pound Ground beef
• 1/2 cup Onion chopped
• 1/4 cup Celery chopped
• 2 cloves Garlic minced
• 1 can 8 oz Tomato sauce
• 1 can 6 oz Tomato paste
• 1 tablespoon Vinegar
• 2 teaspoons Sugar
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Salt
• 3 English muffins split and toasted

Instructions

1. Combine ground beef. onion. celery. and garlic in 2 quart baking dish. Cover and microwave at HIGH for 5 to 6 minutes or until meat is no longer pink. stirring every 2 minutes. Drain and pat dry with paper towels. Wipe pan drippings from dish with a paper towel.
2. Return meat to baking dish; stir in tomato sauce and next 5 ingredients. Cover and microwave at HIGH for 3 to 4 minutes or until thoroughly heated. stirring once. To serve. place 1/2 cup meat mixture over each English muffin half.
3. YIELD 6 servings 277 calories per serving

Sloppy Joes

Ingredients

• 1 pound Ground beef
• 1/2 cup Onion chopped
• 1/4 cup Celery chopped
• 2 cloves Garlic minced
• 1 can 8 oz Tomato sauce
• 1 can 6 oz Tomato paste
• 1 tablespoon Vinegar
• 2 teaspoons Sugar
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Salt
• 3 English muffins split and toasted

Instructions

1. Combine ground beef. onion. celery. and garlic in 2 quart baking dish. Cover and microwave at HIGH for 5 to 6 minutes or until meat is no longer pink. stirring every 2 minutes. Drain and pat dry with paper towels. Wipe pan drippings from dish with a paper towel.
2. Return meat to baking dish; stir in tomato sauce and next 5 ingredients. Cover and microwave at HIGH for 3 to 4 minutes or until thoroughly heated. stirring once. To serve. place 1/2 cup meat mixture over each English muffin half.
3. YIELD 6 servings 277 calories per serving

Sloppy Joes

Ingredients

• 1 pound Ground beef
• 1/2 cup Onion chopped
• 1/4 cup Celery chopped
• 2 cloves Garlic minced
• 1 can 8 oz Tomato sauce
• 1 can 6 oz Tomato paste
• 1 tablespoon Vinegar
• 2 teaspoons Sugar
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Salt
• 3 English muffins split and toasted

Instructions

1. Combine ground beef. onion. celery. and garlic in 2 quart baking dish. Cover and microwave at HIGH for 5 to 6 minutes or until meat is no longer pink. stirring every 2 minutes. Drain and pat dry with paper towels. Wipe pan drippings from dish with a paper towel.
2. Return meat to baking dish; stir in tomato sauce and next 5 ingredients. Cover and microwave at HIGH for 3 to 4 minutes or until thoroughly heated. stirring once. To serve. place 1/2 cup meat mixture over each English muffin half.
3. YIELD 6 servings 277 calories per serving

Sloppy Joes

Ingredients

• 1 pound Ground beef
• 1/2 cup Onion chopped
• 1/4 cup Celery chopped
• 2 cloves Garlic minced
• 1 can 8 oz Tomato sauce
• 1 can 6 oz Tomato paste
• 1 tablespoon Vinegar
• 2 teaspoons Sugar
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Salt
• 3 English muffins split and toasted