he jelly beans in the bowl.
When gelatin is cool
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.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Add all ingredients in a large bowl or pitcher. Stir and serve in glasses over more ice.
ruit-flavored gelatin in a bowl.
Bring grape juice to
Follow directions on box to make Jell-O.
Refrigerate partially.
When Jell-O is partially chilled, pour it into a clear bowl and blend gummi fish into the Jell-O mixture.
Mix the fish to look like they are swimming.
Wash the fish parts in cool water, removing
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise.
Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce.
Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
Bring to boil 6 quarts water; add shrimp boil seasoning and fish.
Bring back to a boil and let cook 5 minutes.
Drain fish well; place in bowl.
Add cocktail sauce and mix lightly so fish stays in pieces about 1-inch square.
Serve on Ritz crackers. Tastes like the greatest shrimp cocktail you ever had.
uice together in a bowl.
Add the fish and toss to
ep-fryer to completely immerse fish in; INSERT the deep-fryer
ll the ingredients for the cocktail sauce, and cover and refrigerate
et out the ol' mixing bowl---put in the following:
he Remoulade Sauce: In small bowl mix all ingredients together. Chill
and eggs in a small bowl, stirring well with a whisk
Cut the fish into chunks, put in your
Cajun Cocktail Sauce:
In a large
Clean
and
fillet
fish;
cut strips into small pieces about the size of scallops.
Mix flour, corn meal and salt and pepper in bowl.
Measure
milk
into
a bowl.
First dip fish into
milk, then eggs, then cornmeal/flour mixture.
Drop into hot grease
and deep fry until done.
Drain fish.\tServe with cocktail sauce and munch out!
se your hand to clean fish. Next, put them into basket
Mix together and pour salt, vinegar, tomato cocktail and brown sugar over fish in jars.
Seal.
Process in pressure cooker at 10 pounds for 90 minutes.
This resembles canned salmon and is very good for fish loaf.