meatball.
Ladle the red berry sauce over the top of
he fruits. Gently warm the red currant jelly and trickle it
ups boiling water to dry berry blue gelatin mix in medium
bout 1 hour.
Sieve berry mixture.
In a saucepan
igh heat. Add the Thai red curry paste. Stir-fry until
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
add the raspberries, strawberries and red currants and allow to cool
Divide each berry portion in half. In a
o a boil. Pour over red jello, mix well for 2
owels. Serve with sauce.
BERRY SAUCE: Heat jam and juice
To make the berry filling: In a large saucepan
f you just want the berry juice and no fiber.
ocoa will yield a less red cake.
uch as soy beans and red onion, don't forget to
inutes. Add the chili and red currants (or raspberries) and cook
oasted coconut and serve with berry coulis.
Prepare Jello according to package instructions. Chill for at least an hour until set. Roughly chop. Chill again until required.
Divide half the cookies evenly among 6 individual glass cups or dishes, or layer in a 6 1/2 cup glass serving bowl. Drizzle with half the sherry.
Combine strawberries and raspberries in a bowl. Spoon half the berries over the cookie layers, then top with half the Jello and half the pudding. Repeat with the remaining cookies, berries, Jello and pudding. Top with grated chocolate to serve.
Prepare berry blue jello according to directions
he cranberries into the wheat berry mixture.
Whisk the reserved
he cooled cake. Sprinkle with red currants and refrigerate for an