Blend everything together in a juicer.
(Alternatively, peel and core,and blend in a blender with some water or applejuice.).
Pour and enjoy!
he butter and shallots into a pan and leave whilst the
eave.
Measure the tomato juice into a measuring cup - it should
Chop the frozen strawberries then place in a blender.
In a bowl whisk the sugar into the cream; with the blender going, slowly add in the cream/sugar mixture through the opening in the lid, stopping to stir the mixture 3-4 times.
Blend until smooth but still with small bits of strawberries. in the mixture (the cream will thicken slightly).
Transfer to a shallow pan and freeze until firm (about 2-3 hours).
75 degrees.
Lightly spray a 2 1/2 quart caserole
In a blender or food processor, blend the water, sugar and bananas until smooth.
Pour into a large container.
Add pineapple juice, orange juice and lemon juice; mix well.
Freeze, stirring occasionally, until slushy.
Add ginger ale when ready to serve. Yield:
About 24 servings.
Drain the peaches reserving about 1/4 of the juice.
In a blender or food processor puree the peaches and reserved 1/4 cup juice and sugar until smooth.
Using on/off turns add in the yogurt.
Divide the the mixture between popsicle molds or cups.
Freeze for about 1 hour or until partially set.
Insert one stick in the center of each pop.
Pour and divide the cranberry juice on top of each pop.
Cover the mold lightly with plastic wrap and freeze until completely firm (about 6 hours).
garlic and ginger together in a medium-sized bowl until the
Rim glasses with brown sugar.
Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
Serve over ice.
Soak the beans overnight in plenty of water. Next day, drain and rinse them. Cook them for about 45 minutes in plenty of boiling water. (Do not salt your water -- makes beans tough). Take care not to overcook the beans, they should be cooked but not mushy. Adjust the cooking time accordingly.
In a food processor (or a blender), puree the beans about 3-4 cups at a time, emptying each batch into a large mixing bowl as you go.
Stir in the olive oil, lemon juice, garlic and spices.
Garnish with capers and/or olives if you like.
Mix strawberries, pineapple and frozen lemonade in a blender. Mix in Kool-Aid; add pineapple juice and water.
Combine all ingredients in a large punch bowl and add ginger ale.
Place all the ingredients in a blender, including the lime wheels.
Blend for 3-5 seconds.
Make sure that the ingredients do not completely blend.
Pour into a chilled hurricane glass.
Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
In a large serving bowl, pour the blended mixture and add the remaining ingredients.
Stir well and refrigerate for one hour before serving to allow flavors to meld.
SERVE COLD.
Blend pineapple, apples, mint leaves, and lime juice together in a blender until smooth. Add water, if desired, or strain to reach desired consistency.
Combine everthing in a blender except the preserves and sugar and blend until smooth.
Spread preserves on one plate and sprinkle some sugar an another.
dip the rim of the glass you plan to serve this treat in onto the plate with preserves on it to coat the rim of the glass -- Or spread the preserves on the glass with a knife or VERY clean digits until the rim is coated.
Then dip the raspberry covered rim in sugar and then fill with the smoothie and enjoy.
Place apple juice concentrate in a blender. Use the empty juice can to add 2 cans water to the blender. Add pumpkin puree, apricot preserves, vanilla extract, and cinnamon. Blend on high until smooth, about 10 seconds. Pour into serving mugs and top with whipped cream.
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
carrot, salt and pepper in a dutch oven, cover with water
n four cups of water for about half an hour. Peel