Sweet Tea Vinaigrette Preparation:
Bring tea to a boil in a
Pour ice into a pitcher; add sweetened tea, lemonade, sweet tea-flavored vodka, and lemon and mix well.
Place watermelon and lemon juice in a blender; blend until smooth.
Fill a cocktail shaker with ice; add 1 shot whiskey, 2 shots blended watermelon, and 2 shots sweet tea. Cover and shake; pour into serving glass and garnish glass with lime wedge. Repeat with remaining ingredients to create 4 drinks.
-qt. heavy saucepan; add tea bags. Remove from heat; cover
PREPARE chicken.
STEEP tea bag in water in a
Preheat oven to 425 degrees F.
Spray a large roasting pan with nonstick cooking spray.
Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
Combine garlic, oil, and spices.
Spoon over chicken and sweet potatoes.
Drizzle lemon juice over the chicken.
Bake for 30 minutes turning sweet potatoes at least once.
Transfer chicken to a plate and cover with foil to keep warm.
Turn heat up to 500 degrees F.
Bake sweet potatoes 8 to 10 minutes longer or until they are tender.
ll the ingredients, except the chicken, in a dish or bowl
Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.
In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
Remove and discard tea bags, and lower the heat to simmer.
Add chocolate and butter, stirring until melted.
Remove saucepan from heat; cool for 10 minutes.
Add sugar, salt, nuts, eggs, and mix well.
Pour mixture into unbaked pie shell.
Bake in preheated oven at 375\u00b0 for 45 minutes.
Serve warm or cold, alone or with whipped cream.
Place sweet potatoes in bottom of a med to large slow cooker.
Rinse chicken breasts and pat dry.
Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
Thoroughly coat chicken in flour mixture.
Place chicken on top of sweet potatoes.
Combine soup with remaining ingredients.
Stir well and pour over chicken and sweet potatoes.
Cover and cook on low 8-10 hours or high 4 hours.
Place chicken in a resealable plastic bag.
Wash chicken and pat dry.
Heat oil in large skillet; saute chicken until it is well browned.
Remove chicken from skillet. Add onion and garlic; saute for 3 minutes.
Stir in flour, salt and pepper.
Add bay leaf, broth and tomatoes.
Mix well and add 3/4 cup water.
Return chicken and sweet potatoes to skillet; simmer, covered, about 40 minutes, until chicken and potatoes are tender.
bout 100 grams of ground chicken with a quarter teaspoon of
Mix tea, salt, thyme, lemons
For the chicken, dip strips in flour. I
Remove chicken from fridge 1/2 hour
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.