Follow with a layer of wild berry Jell-O. Top with a
br>If you are using Wild Berries, in a bowl toss
blender, combine the berries, lemonade concentrate and syrup. Blend until
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
ith a spoonful of the wild berry sauce.
To prepare the
In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days.
Serve over ice with watermelon wedges and strawberries.
Makes 12 servings.
Make-Ahead.
Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.
Mix wine, berries, vodka, and lemonade concentrate in a large pitcher; chill for flavors to blend, at least 4 hours.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
elow}.
Uncle Bens Brown & Wild Rice Mushroom Directions:
Using
nto large mixing bowl, dump lemonade, about 3/4s of the
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
Preheat oven to 350\u00b0.
Lightly spray 9x12 pan with butter cooking spray(regular is fine).
In true \"dump cake \" fashion, layer ingredients as follows:
1st--Berries.
2nd--cake mix.
3rd--nuts, (if using).
last--Diet mixed Berry 7up Plus.
DO NOT MIX!
Bake for about 35 minutes, or until top is golden brown.
Serve hot or cold.
Bake and cool pie shells according to directions on the pie shell packaging.
Bring soda and cornstarch to a boil, stirring constantly.
Remove from heat.
Add Jello and stir to dissolve.
Add berries to mixture and stir until all the berries are coated.
Fill pie shell and pour remaining juice over pie.
Refrigerate until pie is set, about 2 - 1/2 hours.
Top with conservative amount of Cool Whip if you like.
Combine concentrated lemonade and water.
Add raspberries, 7-Up and champagne.
Serve in punch cups.
Garnish with sherbet or fresh mint, if desired.
Makes 3 quarts or 24 servings.
Recipe can be doubled.
lossy layer coating pan and wild mushrooms. Remove from heat and
small package of mixed wild mushrooms that include porcinis). To
Empty drink mix into blender container.
Add remaining ingredients.
Cover and blend on high speed 10 second.
Turn off blender and stir with spoon.
Cover and blend an additional 5 seconds or until smooth, using pulsing action.
Serve immediately. Store leftover slush in the freezer.
heaping tablespoon of the Berry Pie Filling in the center