Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
prouts, sweet soy sauce, lemon juice and water. then pour the
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
heese. Stir in the lemon juice. Add salt and pepper to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Peel all fruits that have skins.
Remove all seeds and cores. Add all fruits in blender (or if you have a juicer, even better). Once mixed, add sugar, cinnamon, vanilla and crushed ice.
Blend on low speed.
Add water, if needed.
Taste; if too sweet, add lemon juice.
You might want more sugar.
Great for breakfast. Pour in glass.
(If you want, put umbrella with cherry on stick.)
Puree the raspberries, sugar and lemon juice in a food processor or blender.
(It should make about 2 cups.)
Push through a fine sieve to remove the seeds.
The puree can be stored, tightly covered, in the refrigerator for 1 or 2 days or frozen for up to 3 months.
ix this with some lime juice instead of lemon. Such a
Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.
Divide alcohol into the bottles and allow mixture to cool; seal and store in a cool dry place.
Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen.
Strain into small pitcher. Refrigerate until needed.
Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Combine sugar and water in medium saucepan.
Cook over medium heat until sugar is dissolved.
Remove from heat and cool 20 minutes.
Add lemon peel and lemon juice to sugar syrup.
Pour into covered jar and chill.
Store base in refrigerator for up to 3 days.
Makes 5 cups of base.
Use to make lemonade, Lemon Sherbet Float, Strawberry-Lemonade Slush and Tropical Lemon Iced Tea.
In a large pitcher combine limeade concentrate and cranberry juice. Chill, just before serving add soda and ice, garnish with lime slices.
utter, sugars, vanilla and lemon juice and mix with mixer until
cup apple butter, apple juice, butter and egg together. Fold
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
Add the sherry and lemon juice and simmer for several minutes
Remove membrane from under side of tails.
Insert skewer lengthwise to prevent curling.
Start with shell side down on grill. Brush meat with melted butter.
Turn and grill other side.
Cooking time will vary from 5-10 minutes per side, depending on size of tails.
Serve with melted butter laced with lemon juice.
Pour the orange juice into a pitcher and stir in a few drops of red food coloring to give it a deep red color. Spoon 2 tbsp of the red juice onto a small plate. Dip the rim of each glass into the juice, then dip the rims in the sugar to coat - the sugar will turn red as it absorbs the juice.
Stir the apple juice and ginger ale into the pitcher and mix well. Pour into the glasses and serve immediately.
o make 1 quart of juice. A bushel of tomatoes-53