maller ones make good hors d'oeuvres).
Carefully place the
To rim the glasses, pour the Blue Curacao into a shallow bowl and the sugar into a separate shallow bowl. Dip the edge of each glass into the curacao and then the sugar.
In a cocktail shaker, combine the peach juice, cream, cassis, brandy, and ice and shake vigorously for about 20 seconds. Strain into the prepared glasses.
To finish, use a straw to collect some Blue Curacao and drip it down the inside of the glasses. Repeat several times and serve garnished with mint.
rain. Serve with the beurre rouge and the potatoes.
salt, and 1 tbsp. piment d'Espelette; keep warm.
he lid, add the Confit d'Oignon and stir well. Keep
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
/2 cups of puree'd tomatoes.
Soften onions by
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
ptional.
2. Combine sachet d'espices ingredients in cheese cloth
ittle.
Add the Aroy-D sweet chilli Sauce.
Cut
ectar cans and add Sunny D to fill one can. Add
Cook (A) Set aside.
(B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
our liking.
8. Enjoy! :D.
il, balsamic vinegar, mustard, herbs d' provence, and salt and pepper
Mix pudding as directed (minus 1/4 cup of milk).
Mix D-Zerta whipped topping as directed.
Pour pudding into pie crust.
Top with D-Zerta and chill overnight.
Serves 6.