For the batter:
Sieve all
For each cocktail combine 2 oz of the above Planter's Punch Mix in a tall glass with ingredients listed above for one cocktail.
Makes 1/2 gallon punch base.
Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Garnish with a lime wedge.
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
For the cocktail sauce, whisk together ingredients in a small bowl and season to taste.
Arrange lettuce leaves, mango slices and avocado slices in serving dishes. Top with shrimp and chill until required. Drizzle with cocktail sauce or serve sauce on the side, if preferred.
Mix all ingredients together.
Bake at 350\u00b0 for 30 minutes. Top with whipped cream or ice cream and serve.
Double recipe for a 10 x 13 x 3-inch cake.
Sift dry ingredients; add fruit cocktail and egg.
Beat well. Pour into greased loaf pan.
Bake at 350\u00b0 approximately 1 hour. (Toothpick in center will come out dry when done.)
Double recipe for large flat pan.
to 4 servings.
For the cocktail sauce, combine all ingredients
Note:
Double this recipe for full size cake pan.
For the sugar rim, wet the rim of the glass with lemon juice and press into a plate of sugar.
For the cocktail, mix together the calvados, simple syrup and pear juice and pour into the prepared glass. Decorate with a slice of lime and serve.
Arrange lettuce, shrimp, avocado and lemon wedges onto serving plates.
For the cocktail sauce, combine all ingredients in a bowl and season to taste. Drizzle on shrimp to serve.
ll the ingredients for the cocktail sauce, and cover and refrigerate
Mix ingredients for your brine, be sure that
b>cocktail shaker (reserve remaining sugar syrup for another cocktail -- can keep in pantry for
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
o med-high.
Cook for 2 minutes or until sugar
br>Cover again and cook for 2 minutes, or til the
On a salad plate, place a nest of shredded lettuce; top with diced celery, then crab meat.
Leave space in the center for the cocktail sauce.
Either serve the sauce in miniature au gratin dishes or put directly on the lettuce.
For the dry mix: Combine all