In a blender, combine key lime juice with the egg white.
Add simple syrup, pisco, and ice and blend at high speed until frothy.
Pour into a sour glass, top with a few drops of bitters and serve.
For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.
Blend pisco with sugar, lemon juice and Angostrua Bitter.
Add ice and finally the egg whites.
Blend a few minutes.
Pour into small glasses and top with few drops of Angostura Bitter.
Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
Place sugar syrup, lemon juice. pisco, egg whites, and ice in a blender, and mix until very frothy.
Serve in small tumblers, with a dash of bitters in the middle of the foam.
In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
Vigorously shake until sugar dissolves.
Taste, and adjust sugar to your liking.
Serve in chilled cocktail glass.
Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Pour pisco, lemon juice, sugar and egg white in a shaker with ice.
Shake and strain in an old-fashioned glass filled with ice.
Pour dashes of angostura bitters on the creamy drink.
Beat the egg white and sugar in a blender.
Add the Pisco, lime juice, ice and angostura bitters.
Mix well and pour into whiskey sour glasses.
In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.
Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
he oven to 300\u00b0F. For the fish, whisk oil, cornstarch
ak them in warm water for about 20 minutes.
Cut
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
ime.
Add remaining flour, sour cream,
baking
powder
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
Mix all ingredients very well, except for the sour cream and the cinnamon-sugar mix.
Fold in sour cream and mix very well. Grease and flour Bundt pan or funnel pan.
Pour in half of batter. Sprinkle cinnamon-sugar mix over this half.
Pour remaining batter over and sprinkle the top of it.
Bake at 350\u00b0 for 40 to 45 minutes or until done.
nto meatballs using your favorite recipe for meatballs, and shape into about
Cut meat in serving pieces.
Salt,
pepper and flour meat. Brown in butter.
Remove meat; saute onion and mushrooms in butter.
Add sour cream and stir well.
Place meat pieces in casserole.
Pour sour cream mixture over meat.
Cover and cook at 350\u00b0 for about 1 hour. This is a good recipe for deer steaks.
It cuts the wild taste.
n vanilla, then cream and sour cream. (Meanwhile, bring tea kettle
For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
Toss raspberries, blueberries and strawberries.
Toss or serve with Sour Cream-Honey Dressing.