Bring apple cider to a simmer in a medium saucepan.
Add rye, Campari, and vermouth. Stir until warm.
Divide between 2 heatproof mugs or glass serving glasses. Garnish with orange twist and serve immediately.
Mix meat, apples, beets, pickles, potatoes and onion.
Combine remaining ingredients; pour over salad mixture and marinate overnight.
Serve over lettuce; garnish with mayonnaise, eggs and tomato wedges.
Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
Serve warm or at room temperature.
Preheat the oven to 350\u00b0F. Lightly grease a 1 1/2-quart baking dish. Heat oil in a small skillet on medium heat. Saute onion 2-3 mins.
Place potatoes and winter squash in prepared dish. Sprinkle with onions. Whisk eggs and cream in a medium bowl. Pour over vegetables. Season to taste. Sprinkle with cheese.
Bake 40-45 mins, until center is set.
lemon juice, and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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ven to 350\u00b0F. Grease and line a 10 x 6
Brown meat.
Don't pour off drippings.
Add other ingredients. Stir until well mixed. Cover, simmer 30 minutes until rice is tender.
Serves 4 to 6.
Good fall and winter dish.
Heat oil in a large saucepan over high heat and sweat onion and garlic for 2-3 mins, or until tender. Add ground coriander and cumin, stirring, for 1 min, or until fragrant. Add chopped tomatoes, chickpeas, squash, zucchini and coconut milk. Season. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until tender. Add cherry tomatoes and fresh herbs.
Serve curry with steamed rice and pappadums. Garnish with reserved cilantro and mint leaves.
Mix
all ingredients.
Simmer in crock-pot.
Serve with your favorite chip.
This is great for fall and winter gatherings.
Dissolve jello in hot water.
Add cinnamon, 1 cup mandarin orange juice and enough water to make the one cup.
Add applesauce and nuts.
Refrigerate until set.
Decorate top with orange sections.
e-quarter of the strawberries and set aside. Blend the remaining
In a bowl, mix the mayonnaise, ketchup, horseradish, Tabasco and Worcestershire sauce until smooth. Season with salt. Mix the eggs, shrimp, cucumber and dill with the dressing.
Arrange the lettuce in 4 cocktail glasses and top with the prawn mixture. Garnish with dill and lemon slices.
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink).
Pre-chill large/9 ounce wine glass in freezer.
Add about 4-6 ice cubes into the wine glass.
Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail.
Stir or shake gently and serve.
Preheat oven to 180C.
Place sausages in large bowl.
Add the honey (or maple syrup), hoisin sauce and sesame seeds and move around to evenly coat the sausages.
Place sausages in a roasting tin and roast for about 40 minutes, stirring a couple of times until golden brown and cooked through.
Serve warm with toothpicks as they are quite sticky to handle.
Mix liqueur, rum and lime juice in a champagne flute and top with tonic water. Decorate with cherries and pineapple wedge.
Fill a highball or rocks glass with ice (you want to use a glass that holds about 9 ounces or so).
Add the rum, ginger beer, and lime juice to the glass (see Notes for variations). Add a pair of straws, optional lime slice garnish, and serve.
http://www.kitchenriffs.com/2013/06/the-dark-and-stormy-cocktail.html.
Heat the oil in a large Dutch oven, add the meat and brown for 4-5 mins, stirring. Add the shallots and fry for 2-3 mins then stir in the paprika and season.
Mix the tomato puree into the pan and saute for 1 min then sprinkle over the flour and saute for a further 1-2 mins. Stir in 3 cups water then bring to a boil. Cover and simmer for 45 mins.
Stir the tomatoes and Brussel sprouts into the stew and continue to cook for a further 30 mins. Once ready, divide the stew between 4 bowls then serve with potatoes.
oup pot with cooking spray and heat over medium-high heat
Using a melon baller, scoop out as many melon balls as possible and place in a large bowl. Scoop out any extra melon from the melon shells with a spoon and refrigerate for another use; reserve the shells. Add the shrimp to the melon balls.
In a small bowl, whisk together the shallot, vinegar, dill, honey and capers. Whisk in the oil and season with salt and pepper to taste. Add the vinaigrette to the melon and shrimp and mix gently.
Line the melon shells with the arugula leaves, top with the melon and shrimp mixture and serve.