0 mins.
For the ruby grapefruit curd, whisk egg yolks
ins.
Meanwhile, for the ruby grapefruit salsa, combine grapefruit, remaining
If you would like to garnish the glass, wet the rim of a martini glass with a little of the ruby red grapefruit juice and then dip the rim into the brown sugar.
In a shaker over ice, combine the Ruby Red Vodka, Triple Sec, and juice. Shake to mix and chill.
Strain into the martini glass.
Slowly add the creme de cassis or raspberry liqueur so that it settles on the bottom of the glass.
Serve!
Fill a glass full with ice, pour desired amount of Absolut Ruby Red Vodka, add Fresca, leave some space for cranberry juice.
In a tall glass of ice add ruby red vodka and seven up.
Stir and enjoy.
Pour all liquid ingredients into a mixer and shake over ice a few times. You can add more or less fruit juice to suit your personal tastes.
Strain into a margarita glass, highball glass, or other fancy stemware; over ice if desired.
Squeeze a bit of juice from the orange into the glass and garnish (optional).
Start relaxing!
Mix together in microwave-safe bowl.
Heat on high in 1 minute intervals, stirring in between. Continue until heated through.
Serve with tortilla chips.
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.
Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with Sour cream or Monterey Jack Cheese.
In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
Bake ...
Preheat oven to 425*.
Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
While fish is baking, warm alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo ...
Mix all dry ingredients in a bowl.
Rub 2/3 of the mixture onto front and back of ribs.
Lightly brush on barbecue sauce.
Grill.
Sprinkle remaining Rub onto top of ribs after grilling.
Preheat the oven to 325\u00b0F.
Place the wonton wrappers on a work surface and brush lightly with the oil.
Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.
Cool on a wire rack.
Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes.
Cool the chicken slightly, then finely chop and ...
Cut the loaf of bread into bite size cubes.
deep fry for about 1 -2 minutes. They should not come out solid but semi soft.
As the croutons come out of the deep fryer,sprinkle with garlic salt.
Enjoy with your favorite salad or soup!
Mix ingredients over low heat just to boil, then reduce heat to simmer.
Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar is dissolved.
Add remaining ingredients and stir.
Store the salad in a sealed container in your refrigerator for 3 to 4 hours.
Serve cold.
Put sauce into sauce pan and add shredded cheese.
Stir until all the cheese is melted.
Add shrimp and stir until warm.
Add pico de gallo just before serving.
The shrimp and pico de gallo really add a lot of moisture, but if it is too thick, add a little milk, half & half or heavy cream.
If you don't have pico de gallo, finely diced tomatoes and onions can be used instead.
Preheat oven to 400 degrees F.
Peel outer papery skin from garlic head.
Cut off top 1/3\" to expose garlic cloves.
Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 Tablespoons oil over garlic head.
Wrap ramekin in double thickness of foil.
Place in oven; roast garlic for 30 minutes.
Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
Remove from oven and cool.
Cut out mushroom stems; chop stems finely.
Melt butter with 1 teaspoon oil in heavy medium skillet ...
Mix together well.
Serve in tall glass over ice.
Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
Grill marinated chicken until done in a lightly oiled pan.
Cut into 3/4\" pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over medium heat.
On one half of tortilla, add cheese, 1 Tbls.
tomatoes, peppers, and Cajun seasoning (in that order).
Make sure to spread to the edge of the half.
Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that ...
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.