0b0F.
For the fruit and nut seasoning, heat
b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
e garlic, ginger root, and spices and continue to saute, stirring constantly
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
Combine mango, jicama, pineapple, and cucumber on a large plate or in a shallow bowl.
Scatter bean sprouts over the top.
Cover and refrigerate until needed.
Combine lime juice, soy sauce sauce and cayenne pepper.
Mix and set aside.
Just before serving, pour the dressing evenly over the fruit and vegetables.
Scatter the peanuts and then the sesame seeds over the top.
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
Preheat the oven to 350\u00b0F. Grease a foil-lined 8 x 4-inch loaf pan.
Mix sugar, yogurt, buttermilk, eggs and oil in a large bowl. Sift flour, baking powder and baking soda into a medium bowl. Fold into batter with the ground hazelnuts, dried fruit and honey. Spoon into prepared pan, smoothing top with a spatula.
Bake for 50-60 mins or until golden and a toothpick inserted into the center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
Preheat oven to 350 degrees Fahrenheit.
Combine brown sugar, sugar and vegetable oil thoroughly.
Add egg and vanilla and beat well.
Blend in banana, walnuts, coconut and raisins.
Sift together flour, baking soda and salt.
Add to first mixture along with oats.
Blend until well combined.
Shape dough into 1\" balls; place on parchment paper lined baking sheet and press down with a fork which has been dipped in warm water.
Bake for 12 to 14 minutes.
Soak the prunes and raisins in lukewarm water for
in saucepan, combine rice, broth, seasonings, and butter. Bring to boil. stir once or twice and lower heat and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat add remaining ingredients. Toss lightly, cover and let stand 5 minutes.
x raisins, dried cranberries, currants and brandy in a large bowl.
Pour the milk and coconut milk into a pan
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
Place all ingredients except fruit and nuts in bread machine according
quare cake pan. Line base and sides with parchment paper.
Preheat oven to 400 degrees.
Combine bran flakes, milk, egg whites and oil; soak for 5 minutes.
Add to wet mixture the rest of the ingredients; stir by hand until well blended.
Spray muffin tins with cooking spray or use paper liners and fill tins 2/3 full of batter.
Bake in preheated oven for approximately 20 minutes or until done.
Makes 24 muffins.
br>Add the boiling stock and mix thoroughly - place a clean
move from the heat and add the garlic and Essence. Let sit