Cook beets to make the juice. Use only the juice the beets were cooked in. Add Sure-Jell and bring to a boil. Then add the sugar and boil for 25-30 minutes. Remove from heat. Add the Jell-O or Kool-Aid. Stir well. Pour into jars and seal.
Boil beet juice, Jell-Well and lemon juice for 1 minute.
Add sugar and jello.
Boil for 5 to 6 minutes.
Pour into jars and seal.
and dough has risen (see How to Make Cronuts, Part I), continue on
Preheat oven to 350 degrees F (175
e making to use on
br>Let it cool.
How to make the sandwich.
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tiff and sticky to mix.\n Watch
Preheat oven to 400 degrees F (200 degrees
Preheat the oven to 450\u00b0F.
Cook bacon
Pour the olive oil into a 12 inch skillet and heat on low heat. Add the diced onion and saute' until the onions are slightly golden. In the meantime, crush the canned tomatoes with your hands until smooth and then add them to the skillet. Cook 10 to 15 minutes. Salt and pepper to taste. Then chop the basil leaves and add them to the sauce. Add crushed pepper flakes if you want to make it more spicy, or eggplant or zucchini. I like to add about 4 cloves minced garlic in with the onion at the beginning for added flavor.
Layer one of the fruits and some of the punch (1\" at a time) in a ring mold.
Freeze each layer before adding the next layer.
Layer with as many fruits as you want in your mold.
When the ring mold is frozen solid, and ready to put in the punch bowl, sit mold in hot water for 1 minute. This will help to make it come out of the mold easily.
he lemon juice, beet juice, salt, and sugar until well blended to make the sour
UR OVEN TO: 425*F
ntil almost smooth. Transfer mixture to a bowl. Add herbs, garlic
ith 3 Tbsp warm water to make into a rich syrup. Pour
irected, rinse in cold water to stop them from growing, and
First peel 6 to 8 beets and cook until tender with enough water to cover to make 6 cups of juice.
When beets are done, strain through cloth, to have clear juice.
n the different flavors according to what kind of icing you
he oil.
Add the beet tops and mix well.
Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.