Place 1 cup of the ice cream in a shaker cup.
Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring. Apply seal and shake well.
Repeat and serve in 12-ounce glasses.
ith plastic wrap and gently shake to remove seeds and excess
ngredients except lamb and Herb Mint Sauce. Blend and pour combined
Place 1 cup of ice cream in a Tupperware Quick Shake container. Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring.
Apply seal and cap, shake until well combined.
Pour into a 12 ounce tumbler.
Repeat, using the same amounts of ice cream, milk, vanilla and mint flavoring, to fill tumbler.
With remaining ice cream, milk, vanilla and mint flavoring, prepare a second shake, following the same two-step procedure used to make first shake.
5 minutes.
Bruise 6 mint leaves to release the oil
/2 minutes with mixer. Shake the chopped Andes Mints in
Put one sprig or generous shake of rosemary down the middle of each fish.
Chop all the other herbs and seasonings and mash them into the soft butter.
Use this to coat the fish generously on each side.
Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
Baste frequently with the butter that runs off.
Serve at once with fresh peasant bread and a salad or a simple green vegetable.
To make the Mint Simple Syrup, bring the sugar
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
n this recipe.
Garnish with chopped cilantro or mint. Serve
tew (no liquid). Stir in mint.
Cut the stem ends
Mix all three ingredients except mint leaves together in a blender and blend until drink has the consistency of a good milk shake.
Garnish with mint leaves.
Enjoy!
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Muddle the lychees, lime and mint in a cocktail shaker.
Add the rum, lychee liqueur, pineapple juice, simple syrup and ice cubes and shake to combine.
Serve in a tall glass, decorated with a sprig of mint.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
ith lid ready. Rinse the mint, and shake or pat dry, but
heet with foil.
Cook mint leaves in a pot of
Mix in a cocktail shaker filled with ice, and shake.) Garnish each with mint.
Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin 8 hours to 4 days. Strain; store indefinitely in the refrigerator. Easily multiplied.
.
Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
Place all ingredients into shaker with ice, shake and strain into a martini glass.
Garnish with crushed pepper- mint crisp chocolate and add fresh mint.