Prep the meat and veggies.
Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
Roughly cut the bell pepper. Quarter the onions.
In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
Remove the vegetables and reserve until Step 13.
Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai ...
Note: original recipe specified 3 tablespoons Korean kochujang
Poor any flavor V8 V-Fusion(R) Fruit and Vegetable Juice into popsicle trays.
Put on Tops/Sticks and Freeze for at least 3 hours.
Enjoy!
Place ice in a tall glass.
Add Fusion to ice then pour fizzing beverage on top.
Garnish with a lemon, lime or orange slice and a few frozen raspberries or cranberries.
Enjoy! ;).
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
asta and the tomatoes, this recipe uses a lot of salt
treets in southeast Asia; This recipe uses a commercial brand curry
ny large market. For this recipe you'll only need to
Mix in a shaker with plenty of ice, pour into a martini glass... and enjoy!
**fabulous tip -- take a (nonalcoholic) ingredient in your recipe and turn it into your ice cubes!Pour the nectar into an ice cube tray or one of those fun new frozen swizzle stick molds, and a couple hours later you can pop the colorful ice into your drink. Hint: alcohol doesn't freeze, so you'll want to stick to juices on this one.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
In a large bowl, add rhubarb and sugar; stir to coat evenly.
Cover bowl, and place in the refrigerator overnight.
The next morning, place rhubarb mixture in a large kettle.
Bring mixture to a boil over medium heat.
Lower heat just abit, and gently boil for 15 minutes (stirring constantly).
Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more.
Turn off stove, add dry gelatin; mix well.
Transfer to sterilized glass jars; cover with lids.
Cool to room ...
Place the juice, yogurt and blueberries in a blender. Cover and blend until mixture is smooth. Serve immediately.
Fill a champagne glass 2/3 full with champagne.
Pour 10z X-Rtaed Fusion on top.
Garnish with small, frozen fruits (such as raspberries,etc.) if desired.
Enjoy! ;).
Muddle the fresh lime wedges and green grapes into a highball glass.
Add Finlandia Tangerine Fusion, simple syrup and ice cubes.
Top with ginger ale.
Place everything in a blender and mix.
Enjoy.
Note: For a thicker smoothie, just add more ice.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare