p to 6) at a time. Warning: For this recipe, do not
Place everything in a blender and mix.
Enjoy.
Note: For a thicker smoothie, just add more ice.
Blend first six ingredients in a blender. Add ice cubes 1 or 2 at a time while blending. Serve immediately.
Note: For a creamier smoothie, add vanilla yogurt. For an extra nutritional boost, add protein powder (skip the water and yogurt, though, as it will make the consistency too foamy).
Reserve 4 strawberries for garnish and cut out hull or \"cap\" from remaining strawberries.
Place strawberries, milk, yogurt and nuts in blender.
Cover and blend on high speed (30 seconds). Pour mixture into 4 glasses.
Garnish each glass with a strawberry.
Sprinkle a little cinnamon in froth.
Makes 4 servings.
Place evaporated milk, strawberries, & yogurt in blender.
Cover & blend until smooth.
I like to chill mine in the fridge for a few minutes to make it cold.
he juice simmering, and cook for about 8 minutes, until the
For the cake:.
Grease two
Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).
Mix strawberry Jell-O, hot water, frozen strawberries with strawberry juice and crushed pineapple.
Set aside to cool for a short time.
In a bowl, whisk together the
(205 degrees C). Line a pie pan with bottom crust
ornstarch, and flour into a bowl; stir until the flour
roll out half into a circle on a floured work surface, and
220 degrees C). Line a 9-inch pie dish with
ookies (with cream fillings) in a food processor and blend until
.) Lay one crust into a 9 inch pie pan, making
carrot, salt and pepper in a dutch oven, cover with water
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.
In a large dutch oven, heat the