Combine ingredients in a highball glass over crushed ice. Stir well, and serve.
Place the bay leaves and the cold water
Freeze Calypso Breeze cartons and chill ginger ale.
Set frozen cartons out about two hours before serving.
When ready to serve; just pour ginger ale over the Calypso Breeze in punch bowl and stir until slushy.
Makes about 2 gallons.
Saute the onions, garlic and bay leaf until the onions are
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Melt butter in a large stockpot. Add onion and saute over medium heat for 10 minutes. Add celery, carrot, and potato and cook for 5 minutes more.
Stir in Almond Breeze almondmilk, broth, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let mixture cool slightly, then carefully transfer to a blender and puree until smooth.
Return to pot and add Italian seasoning, salt, and pepper; simmer for 10 minutes more. Slowly stir in cheese and cook until melted.
Preheat oven to 350 degrees.
In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
Pour filling into premade pie shell.
Bake for 50 to 55 minutes or until filling is set.
lour.
Put the garlic, bay leaves in the pot, also
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
combine the beans, water and bay leaf. Bring to a boil
Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.
Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.
Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and
till warm with the cold bay leaf sauce.
NOTE: You
Add garlic, creole seasoning, old bay, black pepper, cayenne and white
inegar and add coriander, mustard, bay, salt and sugar. Do not
Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.
b>Bay(tm) Seasoning, fresh basil and 2 tablespoons of water. (Recipe can
In a food processor or blender, mix frozen banana chunks, Almond Breeze Almondmilk Vanilla, peanut butter, and chocolate chips.
Blend until smooth.
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries.
Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter.
Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.