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/.
Drain fruit cocktail in colander, then smash fruit with a fork to completely drain juice.
Mix fruit cocktail, pudding (dry mix) and orange juice into slightly softened cream cheese. Place on wax paper.
Crush almonds and roll ball-shaped cheese mixture into the nuts.
(Can chill cheese mixture before rolling in the nuts.) Makes 1 large ball or 2 smaller.
Freezes well. Serve with Ritz or Town House crackers.
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a medium bowl, blend 1/2 the fruit cocktail and the whipped cream. Drain any remaining fluid from the rice and mix 1/2 into the bowl. Continue mixing in the remaining fruit cocktail and rice until the desired consistency has been attained.
yrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
Combine mini ravioli, fruit cocktail, 2 tablespoons fruit syrup, chili sauce, vinegar and Worcestershire sauce in a fondue pot or saucepan.
Simmer over medium heat for 5 minutes.
Serves six.
Mix together sour cream, drained pineapple tidbits, drained fruit cocktail and drained mandarin oranges.
Add as many miniature marshmallows as you like.
Cover and chill.
Sprinkle dry Jell-O into Cool Whip and mix.
Add cottage cheese, drained fruit cocktail and nuts.
With mixer, mix sour cream, Cool Whip and cream cheese.
Stir in fruit cocktail, pineapple and strawberry jello.
Mix well. Ready when mixed or can be chilled.
Make lemon pudding according to directions on package.
Add fruit cocktail.
Chill 1 hour.
Serves 4 to 6.
Combine milk, fruit cocktail juice, vanilla pudding mix, ginger and rice in a saucepan. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat, add drained fruit and let stand for 15 minutes before serving.
Caramel: Heat sugar and water over medium heat until brown and sugar has caramelized. Distribute in 8 individual molds (1/2 cup capacity). Set aside.
Flan: Combine first 4 ingredients. Beat well. Strain mixture into prepared molds until half-full. Spread 2 tablespoons of Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve upside down.
Line bottom of 13 x 9 x 2-inch baking dish with vanilla wafers.
Combine fruit cocktail, pineapple, sweetened condensed milk and whipped topping, mixing until combined.
Pour into cookie lined pan; top with remaining cookies.
Refrigerate.
Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly.
Soften gelatin in lemon juice.
Dissolve over low heat until clear.
Blend mayonnaise into softened cream cheese.
Add to gelatin mix.
Stir in gelatin with fruit cocktail.
Add sugar gradually to cream.
Fold in fruit mixture.
Chill.
Serves 8 to 10.
Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).