he glaze can set. This recipe makes extra glaze, so feel
Pour the creme de cacao and amaretto into a shot glass. Float enough bailey's on top to cover the shot, and then drop a few drops of grenadine into it. It looks just like a jellyfish!
To prep jellyfish:
Rinse very well in
Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.
Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
Stir so that all the jellyfish strips are coated with the sauce mixture.
Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
Serve chilled.
Rinse and drain jellyfish; place into a bowl.
Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
Soak jellyfish in cold water for 3
Cream butter; add sugar gradually and cream until fluffy.
Add vanilla, flour, soda and oats.
Mix thoroughly.
Chill dough in refrigerator 1/2 hour.
Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot.
Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices.
Bake at 325\u00b0 for 25 to 30 minutes.
Yield:
3 dozen.
Cream butter, add sugar gradually and cream until fluffy.
Add vanilla, flour sifted with soda and rolled oats.
Mix thoroughly. Chill dough in refrigerator for about one-half hour.
Shape into rolls 1 1/2 inches in diameter.
Coat each roll of dough with chocolate shot.
Slice about 3/8-inch thick and place on ungreased baking sheet.
Bake in a slow oven (325\u00b0) for 25 to 30 minutes.
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
Pour half shot Chambord first, then slowly pour half shot Midori over the back of a spoon into glass.
10-1-06.
Okay, I just made this drink. It is a bit to strong for my taste. I think it must be the Midori, as I love Chambord. So if you don't like your drinks strong (like me) you might want to try another recipe.
aryn's 7 Minute Frosting recipe, you will need at least
Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty.
cut in to strips.
put in boiling water for 5 sec and rinse with cold water immediately.
drain and blot dry.
arrange cucumber on seving plate place jelly fish on cucumber.
in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.
Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along-side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.
Dilute to taste with soda water.
Old family recipe.
o pour it into the shot cups.
First boil the
um, substitute another 1/2 shot of triple sec (to make