Put rhubarb, lemonade concentrate, water and sugar into a large, nonreactive saucepan; heat to simmer over medium-high heat; reduce heat to low; cover, cook until rhubarb is very soft, about 20 minu ...
drain beans setting aside juices for later.place beans, tahini, cumin, lime juice, honey, and serrano peppers into food processorblend with 1/4-1-3 cup reserved liquid from beans until desired consi ...
Heat oven to 325\u00b0F.In dutch oven plce onions, bacon and roast.Cook over med. high heat, stirring occasionally, until bacon and roast are browned (8-10 min).Stir in vegetables.Stir in remaining ...
Melt the margarine in a 3-quart saucepan over medium heat.Add the honey and salt.Heat the honey briefly with the margarine and then add the oatmeal. Stir.Turn the mixture onto an ungreased 9 by 13-i ...
Mix the juices and the sugar together and stir thoroughly until sugar dissolves.Right before serving the punch, add ice and then slowly add gingerale so that it will be fizzy when served. ...
Combine sugar, water and vinegar in a large stainless or enamel saucpan.Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.Bring to a boil and boil ...
In a collins glass, pour lemonade, then St. Germain.Finish with beer and add lemon wheel for garnish. ...
Blend the 2 juices and the sherbet until smooth.Pour into a pitcher and stir in the club soda.Serve in collins glasses. ...
Whip butter, then add chocolate and sugar.Slowly add Kahlua, then beaten eggs until mixed well.Pour mixture into prepared crust.Refrigerate for two hours or until set.Garnish with whipped cream. ...
In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water.Stir in pineapple juice and cold water.Cover and freeze overnight.Remove from the freezer 2 hours before serving. Pl ...