carne asada sandwich

Ingredients

• Servings: 4
• chipotle mayonnaise:
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced green onions
• 1 1/2 tablespoons ground chipotle chile powder
• 1 tablespoon lime juice
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• 1 teaspoon ground cumin
• salt and freshly ground black pepper
• filling:
• 2 pounds beef tri-tip steak, thinly sliced
• 2 anaheim chile peppers, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground chipotle chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon mexican oregano
• 1 cup chopped fresh cilantro
• 2 jalapeno peppers, sliced (optional)
• assembly:
• 4 italian-style hoagie buns, split lengthwise
• 1/2 pound sliced asiago cheese, divided
• 1 avocado, sliced - divided
• 1 cup halved cherry tomatoes, divided
• 1/2 cup chopped fresh cilantro, divided

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 6 hrs


• combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. stir until combined. cover and refrigerate chipotle mayonnaise for at least 1 hour.
• combine beef tri-tip, anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and mexican oregano in a large bowl; season with salt and black pepper and toss to combine. cover and refrigerate beef mixture for at least 4 hours.
• preheat oven to 500 degrees f (260 degrees c).
• heat a large pot or dutch oven over medium-high heat. add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. stir in 1 cup chopped cilantro and jalapeno peppers.
• spread each hoagie bun with 2 tablespoons chipotle mayonnaise. spoon beef mixture into buns and top each sandwich with 2 ounces asiago cheese.
• place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

Yankee

Ingredients

• Servings: 1
• 6 fresh mint leaves, or more to taste
• 1 fluid ounce kentucky bourbon
• 2 teaspoons maple syrup
• ice, or as needed
• 4 fluid ounces lemonade, or to taste
• 1 sprig fresh mint
• 1 lemon wedge

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• crush mint leaves with a wooden spoon in the bottom of a glass. add bourbon and maple syrup. fill the glass with ice, pour lemonade over the top to fill the glass, and stir. garnish with mint sprig and lemon wedge.

Cherry Vanilla Smoothie

Ingredients

• Servings: 1
• 1 cup soy milk
• 1 banana
• 3 ice cubes, or as desired
• 3 tablespoons tart cherry juice
• 1 tablespoon agave nectar
• 1 tablespoon flax seed meal
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend soy milk, banana, ice cubes, cherry juice, agave nectar, flax seed meal, and vanilla extract together in a blender until smooth.

viryta (lithuanian honey liqueur)

Ingredients

• Servings: 2
• 1 lemon
• 1 orange
• 1 pound honey
• 3 1/2 cups bottled water
• 3 cups white sugar
• 3 tablespoons caraway seeds
• 25 whole cloves
• 1 tablespoon vanilla extract
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg

giardino grinder

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 eggplants, peeled and sliced into rings
• 2 zucchini, peeled and sliced
• 1 cup sliced mushrooms
• salt
• 2 tablespoons
• 3 ciabatta sandwich rolls, sliced horizontally
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup garlic roasted tomato spread (see footnote for recipe link)
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1 pound shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 500 degrees f (260 degrees c).
• heat olive oil in a large pot or dutch oven over medium heat. cook and stir onion until it begins to soften and turn translucent, about 5 minutes. add eggplant and cook until they have absorbed some of the oil, about 1 minute. stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
• pour into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. cook until has reduced slightly, 2 to 3 minutes.
• spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. top with 1/4 pound mozzarella cheese. evenly distribute the eggplant mixture among the 4 sandwiches.
• place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

spicy ice cream-citrus punch

Ingredients

• Servings: 20
• 6 eggs
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 quart vanilla ice cream, softened
• 1/4 cup fresh lemon juice
• 1 1/2 quarts orange juice
• 3 (12 fluid ounce) cans or bottles soda

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• beat the eggs in a mixing bowl until light and frothy. mix in the sugar, cinnamon, and cloves until the sugar dissolves. beat in the vanilla ice cream, lemon juice, and orange juice on low speed. cover and refrigerate at least 2 hours. just before serving, stir in the ginger .

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

gladiator

Ingredients

• Servings: 1
• 1 fluid ounce amaretto liqueur
• 1 fluid ounce peach-flavored bourbon liqueur (such as southern comfort ®)
• 1 fluid ounce orange juice
• 1 fluid ounce lemon-lime soda (such as sprite®)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir amaretto liqueur, bourbon liqueur, orange juice, and lemon-lime soda together in a glass.

zena's cranberry apple punch

Ingredients

• Servings: 1
• ice cubes
• 1 1/2 fluid ounces spiced
• 1 fluid ounce apple
• 1/2 fluid ounce cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice. pour spiced , apple , and cranberry juice over ice and stir.

big star cactus cooler drink

Ingredients

• Servings: 1
• 1 cup ice cubes
• 3 fluid ounces cactus juice schnapps
• 1 fluid ounce light
• 3 fluid ounces pineapple juice
• 1 fluid ounce cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a tumbler glass with ice cubes. pour in the schnapps, , and pineapple juice. add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.

Railroad-style Chai

Ingredients

• Servings: 1
• 2 cups water
• 1 tablespoon fennel seed
• 4 whole cloves, or more to taste
• 1 1/2 teaspoons cardamom seeds
• 2 cups whole milk
• 4 black tea bags, or more to taste
• 1 tablespoon white sugar, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• bring water to a boil in a saucepan; add fennel, cloves, and cardamom. continue boiling water for 3 minutes.
• stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
• strain tea into 4 tea mugs; sweeten with sugar to individual tastes.

Afternoon Delight Cocktail

Ingredients

• Servings: 1
• 2 fluid ounces
• 3/4 fluid ounce lemon juice
• 3/4 fluid ounce orange juice
• 3/4 fluid ounce simple syrup
• 1/2 fluid ounce
• 2 fluid ounces club soda, or to taste
• ice
• 1 orange slice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour , lemon juice, orange juice, simple syrup, and into a shaker. fill the shaker with ice, cover, and shake until chilled. strain cocktail into a collins glassed filled with ice. top with club soda and garnish with orange slice.

May

Ingredients

• Servings: 3
• 1 (750 milliliter) bottle dry white
• 1 teaspoon lemon juice
• 1/2 cup strawberries, halved
• 1 tablespoon recently dried woodruff leaves

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• pour the into a pitcher or carafe. add strawberries and woodruff leaves; let stand for at least 1 hour. strain out the berries and leaves, then stir in lemon juice. serve chilled and garnish with strawberry halves.

Mango Tahini Smoothie

Ingredients

• Servings: 2
• 2 cups frozen mango chunks, slightly thawed
• 1 cup water
• 2 tablespoons tahini
• 2 tablespoons lime juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend mango, water, tahini, and lime juice together in a blender until smooth.

rhubourb

Ingredients

• Servings: 1
• 3/4 cup crushed ice
• 2 fluid ounces bourbon
• 4 fluid ounces rhubarb soda

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with crushed ice. pour in bourbon and rhubarb soda; stir and serve.

ruth's grandma's pie crust

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 1 3/4 cups shortening
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 egg
• 1/2 cup water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. blend together with a pastry cutter until crumbly.
• in a small bowl, mix egg with water. blend into flour mixture. chill in refrigerator until ready to use.

barbequed peaches

Ingredients

• Servings: 4
• 2 firm, ripe freestone peaches, halved and pitted
• 4 tablespoons barbeque sauce

Recipe

Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins


• preheat grill for medium heat and lightly oil the grate.
• slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction.
• drizzle flesh-side of each peach half with barbeque sauce; brush sauce for an even coat.
• place peaches, flesh-side up, on the grill. cook until barbeque sauce slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.

campfire breakfast sandwich

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice cheddar cheese

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 7 mins


• place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
• butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
• close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

riverbank margaritas

Ingredients

• Servings: 8
• 1 (12 fluid ounce) can frozen limeade concentrate
• 12 fluid ounces tequila
• 1 (12 fluid ounce) can or bottle lemon-lime soda (such as sprite®)
• 1 (12 fluid ounce) can or bottle mexican

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix limeade, tequila, lemon-lime soda, and together in a pitcher.

ginger berry smoothie

Ingredients

• Servings: 1
• 1 cup water, or more as needed
• 1/4 cup frozen blueberries
• 4 frozen strawberries, or more to taste
• 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
• 1 tablespoon agave nectar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend water, blueberries, strawberries, ginger, and agave nectar together in a blender until thick and smooth.

Coffee And Cream Cocktail

Ingredients

• Servings: 1
• 4 ice cubes, or as desired
• 1 1/2 fluid ounces coffee-flavored liqueur
• 1 1/2 fluid ounces irish cream liqueur

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a small glass with ice cubes; pour in coffee-flavored liqueur and irish cream liqueur. stir well.

marge's margaritas

Ingredients

• Servings: 8
• 1 (12 ounce) can frozen lemonade concentrate
• 12 fluid ounces tequila
• 1 cup ice cubes, or as needed
• 6 fluid ounces triple sec
• 2 teaspoons lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend lemonade, tequila, ice cubes, triple sec, and lemon juice together in a blender until desired consistency is reached.

lekman cocktail

Ingredients

• Servings: 1
• 5 fluid ounces lingonberry juice
• 1 1/2 fluid ounces (such as absolut®)
• 1/2 fluid ounce blue curacao liqueur
• 1 cup ice, or as needed
• 1 sour key candy

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour lingonberry juice, , and blue curacao into a cocktail shaker. add ice; shake. pour into a lowball glass. garnish with sour key candy.

Gooey Toasted Pb And J's

Ingredients

• Servings: 2
• 3 tablespoons peanut butter
• 2 tablespoons strawberry jelly
• 2 tablespoons marshmallow creme
• 4 slices bread
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• stir together peanut butter, strawberry jelly, and marshmallow creme until just combined. spread the peanut butter mixture on 2 slices of bread, and top with the remaining 2 bread slices.
• melt the butter in a skillet over medium-high heat, and fry sandwiches, turning once, until golden brown on both sides, about 3 minutes per side. remove from heat, cut in half, and serve.

Candy

Ingredients

• Servings: 1
• 1 cup ice cubes, or as needed
• 3 (1.5 fluid ounce) jiggers cranberry juice
• 1 (1.5 fluid ounce) jigger berry-flavored (such as new amsterdam® red berry)
• 1 (1.5 fluid ounce) jigger peach schnapps
• 1/2 (1.5 fluid ounce) jigger triple sec

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a cocktail shaker 1/2-full with ice. pour cranberry juice, , peach schnapps, and triple sec over ice. cover shaker and shake vigorously; strain into a glass.

citrus amaretto

Ingredients

• Servings: 1
• 1 fluid ounce amaretto liqueur
• 1 fluid ounce citron
• 1/2 fluid ounce sweet and sour mix
• 3 fluid ounces
• 5 ice cubes
• 1 lemon wedge

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the amaretto, , sour mix, and into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into an ice filled rocks glass, and garnish with a lemon wedge to serve.

eyes of ox (ojos de buey)

Ingredients

• Servings: 24
• 24 pitted prunes
• 12 bacon strips, cut in half
• 8 bamboo skewers, soaked in water for 20 minutes

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat an oven to 350 degrees f (175 degrees c).
• wrap each prune with one of the pieces of bacon. thread three of the wrapped prunes each skewer. arrange the skewers on a baking sheet.
• bake in the preheated oven until the bacon is crisp, about 12 minutes. allow to cool before serving.

® Punch

Ingredients

• Servings: 4
• 2 cups ginger , chilled
• 2 cups orange soda, chilled
• 1/2 cup milk
• 4 scoops orange sherbet
• 4 scoops vanilla ice cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir ginger , orange soda, and milk together in a pitcher.
• divide orange sherbet and vanilla ice cream equally between 4 glasses. pour mixture over ice cream into each glass.

mimi's punch

Ingredients

• Servings: 9
• 1 1/2 cups (such as jameson®)
• 1 1/2 cups (such as tanqueray®)
• 6 cups lemonade (such as newman's own®)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir whiskey and together in a large pitcher; add lemonade and stir.

Skinny

Ingredients

• Servings: 1
• 1 (1-inch x 1/2-inch) strip lime zest
• 1 packet sweet'n low granulated sugar substitute
• 3/4 ounce fresh lime juice
• 1 1/2 ounces light
• 1 slice lime, for garnish

Recipe

• in a cocktail shaker, muddle the lime zest with the sweetn low. add the lime juice and . fill halfway with cracked ice and shake vigorously. strain into a chilled stemmed glass. garnish with the lime slice.

swample punch

Ingredients

• Servings: 16
• 32 fluid ounces blue-colored sports drink (such as ®)
• 3 cups sparkling water (such as perrier®)
• 1/2 (750 milliliter) bottle rose
• 12 fluid ounces peach-flavored fruit drink (such as snapple®)
• 1 (8.3 ounce) can citrus-flavored energy drink (such as red bull™)
• 1 (2.17 ounce) package fruit-flavored candies (such as skittles®)
• 2 cups

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix blue sports drink, sparkling water, , peach-flavored drink, energy drink, fruit candies, and together in a punch bowl.

Spicy Pimento Cheese Sandwiches With Avocado And Bacon

Ingredients

• Servings: 2
• 4 slices bacon
• 1 (3 ounce) package cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1/8 teaspoon garlic powder
• 3 tablespoons pimentos, chopped
• 1 teaspoon grated onion
• jalapeno pepper, seeded and chopped
• 1/4 teaspoon cayenne pepper
• 4 slices bread (your choice)
• 1 avocado - peeled, pitted and sliced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place bacon into a skillet over medium heat, and cook until crisp. remove, and drain on paper towels.
• place the cream cheese in a bowl, and beat until light and fluffy. stir in the cheddar cheese, monterey jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
• spread two bread slices with the cream cheese mixture. top each slice with avocado and bacon, divided evenly. top with two remaining bread slices to make a sandwich. cut each sandwich in half to serve.

Honeydew Juice

Ingredients

• Servings: 4
• 1 honeydew melon - halved, seeded, and peeled
• 1 tablespoon honey
• 1/4 teaspoon white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend honeydew, honey, and sugar in a blender on low speed until smooth, about 1 1/2 minutes.

half and half cocktail

Ingredients

• Servings: 1
• 8 fluid ounces
• 8 fluid ounces

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• fill 1/2 a pint glass with pale . slowly fill the remainder of the glass with , pouring it slowly over the back side of a spoon to layer it on top.

creolo cocktail

Ingredients

• Servings: 1
• 1 lemon, cut into 4 wedges
• 5 leaves fresh mint
• 1/4 fluid ounce agave nectar
• 1 cup crushed ice
• 1 1/2 fluid ounces spiced
• 1 fluid ounce club soda, or as needed
• 1 sprig fresh mint

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. add crushed ice and ; top with club soda. pour mixture back forth into a mixing glass or cocktail shaker until blended.
• serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.

reunion punch

Ingredients

• Servings: 10
• 1 cup water
• 1 chai tea bag
• 3 tablespoons brown sugar
• 8 cups pineapple juice
• 2 cups , or as needed
• 1 cup dry (such as ®)
• 3 tablespoons vanilla-flavored syrup

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 25 mins


• bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. remove tea bag and mix brown sugar into the hot tea until dissolved. allow tea to cool for about 10 minutes.
• mix tea, pineapple juice, , , and vanilla-flavored syrup together in a large punch bowl; stir well. chill for at least 2 hours before serving.

chicken with brie and caramelized onions

Ingredients

• Servings: 2
• 1/2 cup unsalted butter
• 1 large sweet onion, thinly sliced
• 2 tablespoons white sugar
• 1/2 cup all-purpose flour
• salt and freshly ground black pepper to taste
• 1 egg
• 1 tablespoon water
• 4 small skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
• 1/4 cup olive oil
• 4 ounces triple cream brie - thinly sliced and rind removed
• 2 tablespoons butter
• 1/2 cup
• 1 tablespoon dried thyme
• 2 tablespoons arrowroot

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. stir in the sugar and cook until the sugar completely melts, about 5 minutes. remove from heat and set aside to cool completely.
• mix together the flour, salt, and pepper in a shallow dish. whisk together the egg and water in a small bowl. dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
• heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
• place 2 of the chicken breast halves in the bottom of a baking dish. top each with about half the brie and half the caramelized onions. lie the remaining chicken breast halves atop the brie and onions.
• bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
• while the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. allow the butter to brown slightly before adding the ; bring to a simmer and allow to cook until the liquid reduces by about half. season with the thyme, salt, and pepper. stir the arrowroot into the mixture to thicken. serve the sauce over the chicken.

gourmet gelly shots: berry berry good

Ingredients

• Servings: 12
• 1 cup boiling water
• 1 (6 ounce) package mixed berry-flavored jell-o® mix
• 1 cup raspberry-flavored (such as smirnoff®)

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• arrange 12 2-ounce plastic cups on a baking sheet.
• slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming raspberry-flavored into the gelatin mixture. pour mixture into plastic cups.
• refrigerate until set, 8 hours to overnight.

Watermelon And Basil

Ingredients

• Servings: 2
• 2 slices peeled and thinly-sliced cucumber
• 2 leaves fresh basil
• 1 tablespoon white sugar
• 4 fluid ounces watermelon
• 1 cup crushed ice
• 1 teaspoon fresh lime juice
• 1 teaspoon simple syrup (equal parts water and sugar)
• 2 slices peeled and thinly-sliced cucumber

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon to loosen the mixture. place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon , lime juice, and simple syrup. shake and strain into 2 chilled glasses; garnish each cocktail with 1 slice of peeled cucumber. best enjoyed wearing flip-flops.

Southern Ireland

Ingredients

• Servings: 1
• 1 1/2 fluid ounces irish cream liqueur (such as baileys®)
• 1 1/2 fluid ounces peach-flavored bourbon liqueur (such as southern comfort ®)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix irish cream liqueur with bourbon liqueur in a small glass.

skinny with truvia® natural sweetener

Ingredients

• Servings: 1
• 1 1/2 ounces tequila
• 3/4 ounce lime juice
• 1/4 ounce orange juice
• 3/4 ounce truvia® simple syrup**
• sea salt and lime for garnish

Recipe

• in a cocktail shaker add all the ingredients together and fill halfway with ice. shake vigorously.
• double strain into glass filled with ice and garnish.

Strawberry Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Recipe

• arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
• in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.

Cocktail

Ingredients

• Servings: 1
• 1 1/2 fluid ounces
• 1/2 fluid ounce white creme de menthe
• 1 cup ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine and creme de menthe in a cocktail shaker. add ice; cover and shake until chilled. strain into a chilled cocktail glass.

Frozen Peach Slushy

Ingredients

• Servings: 6
• 1 (12 ounce) package frozen peach slices
• 1 (6 ounce) can frozen lemonade concentrate
• 1 (6 ounce) can frozen orange juice concentrate
• 1 cup lemon-lime soda (such as sprite®)
• 1 lemon, sliced into wedges (optional)
• 1 orange, sliced into wedges (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend peaches, lemonade concentrate, orange juice concentrate, and lemon-lime soda in a blender. pour into glasses; garnish with lemon and orange slices.

ruth's grandma's pie crust

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 1 3/4 cups shortening
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 egg
• 1/2 cup water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. blend together with a pastry cutter until crumbly.
• in a small bowl, mix egg with water. blend into flour mixture. chill in refrigerator until ready to use.

7up pom spritzer

Ingredients

• Servings: 1
• 2 1/2 ounces rose's cocktail infusions® pomegranate
• 2 1/2 ounces 7up®
• 1 fluid ounce

Recipe

• serve over 1 cup ice.

beveritas311

Ingredients

• Servings: 4
• 2 cups ice cubes
• 1/3 cup triple sec
• 1/3 cup tequila (such as jose cuervo®)
• 1/3 cup freshly squeezed lime juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill 4 glasses each with 1/2 cup ice.
• blend triple sec, tequila, and lime juice together in a blender; pour into the prepared glasses.

bullfrogs

Ingredients

• Servings: 12
• 3 (12 ounce) cans frozen limeade concentrate, thawed
• 12 fluid ounces
• 1 drop green food coloring, or as desired (optional)
• 1 (2 liter) bottle lemon-lime soda (such as 7-up®), divided

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix limeade concentrate with , green food coloring, and 1 1/2 liters of lemon-lime soda in a large plastic container with a lid. cover the container and freeze the mixture for 1 to 3 days. scoop the frozen slush into glasses and add a splash of the remaining lemon-lime soda to each glass.

Coffeehouse Refresher

Ingredients

• Servings: 1
• 4 green tea bags
• 1 cup boiling water
• ice cubes
• 6 fluid ounces club soda
• 3 fluid ounces pomegranate-grape juice cocktail

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• steep tea bags in boiling water for 2 minutes. remove and discard tea bags. set tea concentrate aside to cool.
• fill a tall glass with ice cubes. pour club soda, juice cocktail, and 3 ounces of the tea concentrate over the ice cubes; stir.

Lemon Blueberry Yogurt Parfait

Ingredients

• Servings: 1
• 1 cup lemon yogurt, divided
• 2 honey graham crackers, crushed and divided
• 1/2 cup fresh blueberries, divided

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spoon about half of the lemon yogurt into the bottom of a glass. layer half the crushed graham crackers atop the yogurt. pile about half the blueberries atop the graham cracker layer. repeat layering.

tomato and zucchini melange

Ingredients

• Servings: 2
• 2 plum tomatoes, halved and cut into 1/4 inch slices
• 1 large zucchini, sliced
• 3 tablespoons salsa
• 3 tablespoons water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. mix in bell peppers if desired. bring to a boil over medium heat, then reduce to a simmer. simmer 3 to 4 minutes, stirring frequently.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

sloe cocktail

Ingredients

• Servings: 1
• 2 ice cubes
• 2 fluid ounces
• 1 fluid ounce lemon juice
• 1 teaspoon simple syrup
• 1 cup ice
• 4 fluid ounces club soda
• 1 slice lemon

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place 2 ice cubes in a glass. set aside in the freezer.
• combine sloe , lemon juice, and simple syrup in a cocktail shaker. add ice; cover and shake until chilled. strain into the prepared glass. stir in club soda. garnish with a slice of lemon.

Macadamia Nut Milk

Ingredients

• Servings: 7
• 3 cups water
• 1/3 cup macadamia nuts
• 4 dried apricots
• 1/2 teaspoon vanilla powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend water, macadamia nuts, apricots, and vanilla powder in a blender until smooth.

gingered acorn squash

Ingredients

• Servings: 4
• 2 medium acorn squash, halved and seeded
• 4 tablespoons fresh orange juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• preheat the oven to 375 degrees f (190 degrees c).
• arrange squash halves cut side up in a shallow baking dish. place one tablespoon of orange juice into each cavity. sprinkle each one with ginger and nutmeg. cover the dish with aluminum foil.
• bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. baking time will depend on the size of the squash. remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

skinny with truvia® natural sweetener

Ingredients

• Servings: 1
• 1 1/2 ounces
• 6 mint leaves
• 1/2 ounce truvia® simple syrup**
• soda water
• mint leaves and lime for garnish

Recipe

• in a cocktail shaker add all the ingredients together except soda water and fill halfway with ice. shake vigorously.
• double strain into glass filled with ice, add splash of soda water and garnish.

Lemon Fizz

Ingredients

• Servings: 2
• 3 cups vanilla ice cream, softened
• 1 1/2 cups lemon sherbet, softened
• 3 cups chilled lemon-lime soda

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice cream and sherbet together in a blender until smooth; pour into 2 large chilled glasses. pour 1 1/2 cups soda into each glass and stir gently.

Super

Ingredients

• Servings: 7
• 1 (750 milliliter) bottle spanish red
• 1/2 cup
• 1/2 cup triple sec
• 1/2 cup peach schnapps
• 1/4 cup frozen lemonade concentrate, thawed
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1 (5 ounce) jar maraschino cherries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine , , triple sec, peach schnapps, lemonade concentrate, lemon slices, lime slices, orange slices, and maraschino cherries in a pitcher; chill at least 24 hours before serving.

7 and 7 and 7

Ingredients

• Servings: 1
• 3 ounces 7up®
• 3 fluid ounces hawaiian punch® fruit juicy red or lemon lime splash
• 1 fluid ounce whiskey

Recipe

• serve over 1 cup ice.

Matcha Madness

Ingredients

• Servings: 1
• 1 cup low-fat soy milk
• 1/2 cup low-fat vanilla greek-style yogurt
• 3/4 teaspoon green tea powder (matcha)
• 3 cubes ice, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend soy milk, yogurt, green tea powder, and ice in a blender on high until ice is entirely crushed, about 1 minute.

Strawberry Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Recipe

• arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
• in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.

tuscan-style sausage sandwiches

Ingredients

• Servings: 4
• 1 pound hot italian sausage links or sweet italian sausage links, sliced
• 1 small onion, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (24 ounce) jar ragu® sauce
• 1 (16-inch) loaf italian bread or french bread, cut into 4 pieces

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in large nonstick skillet, brown sausage over medium-high heat. stir in onion, spinach and mushrooms. cook, stirring occasionally, 5 minutes or until sausage is done. stir in sauce; heat through.
• for each sandwich, split open each bread piece, and evenly spoon in sausage mixture. sprinkle, if desired, with crushed red pepper flakes.

The Cocktail

Ingredients

• Servings: 1
• 1/2 fluid ounce lime juice
• 1 1/2 fluid ounces
• 1 cup ice
• 4 fluid ounces club soda
• 1 lime wedge

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour lime juice and into ice-filled glass and fill with club soda. stir. add a wedge of lime.

On The Light Side

Ingredients

• Servings: 20
• juice of 1 orange
• juice of 1 lemon
• 1/4 cup lime juice
• 1 (1.5 liter) bottle burgundy or other red
• 1/2 teaspoon sweet'n low granulated sugar substitute
• 3 1/2 cups seltzer
• 1 orange, chilled and cut into wedges
• 1 lemon, chilled and sliced
• 1/2 cup fresh strawberry slices

Recipe

• in large pitcher or punch bowl, stir together juices, , and sweet 'n low until sweet 'n low dissolves; refrigerate until well chilled. just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.

gourmet gelly shots: grape and jack

Ingredients

• Servings: 12
• 1 cup boiling water
• 2 (6 ounce) boxes grape-flavored jell-o® mix
• 1 cup (such as jack daniels ®)

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• arrange 12 2-ounce plastic cups on a baking sheet.
• slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming whiskey into the gelatin mixture. pour mixture into plastic cups.
• refrigerate until set, 8 hours to overnight.

bree's chicken salad

Ingredients

• Servings: 8
• 2 (12 ounce) cans chicken breast chunks, drained
• 4 stalks celery, chopped
• 1/2 onion, chopped
• 1 1/2 cups red seedless grapes, halved
• 2 tablespoons chopped fresh dill
• salt and pepper to taste
• 3/4 cup mayonnaise
• 1/4 cup white sugar
• 2 tablespoons distilled white vinegar
• 8 croissants, split

Recipe

Preparation Time: 25 mins Ready Time: 55 mins


• break the chicken breast chunks into small pieces in a large bowl. mix in the celery, onion, and grapes. season with dill and salt and pepper.
• whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. pour the dressing over the chicken mixture, and mix until combined. cover and refrigerate for 30 minutes before spreading the salad the croissants to make sandwiches.

campfire breakfast sandwich

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice cheddar cheese

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 7 mins


• place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
• butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
• close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Whiskey Spritzer

Ingredients

• Servings: 1
• 2 fluid ounces whiskey
• 1 fluid ounce amaro liqueur (such as averno®)
• 1 teaspoon lemon juice, or to taste
• 2 fluid ounces lemon-lime flavored soda

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. cover shaker and shake vigorously. strain drink into a low boy cocktail glass. top with lemon-lime soda.

Skinny

Ingredients

• Servings: 1
• 2 (1-inch x 1/2-inch) strips lemon zest
• 2 (1-inch x 1/2-inch) strips orange zest
• 1 packet sweet'n low granulated sugar substitute
• 1/2 ounce unsweetened pomegranate juice
• 1 1/2 ounces
• 1 slice lime, for garnish

Recipe

• in a cocktail shaker, muddle the lemon and orange zest with the sweet'n low. add the pomegranate juice and . fill the shaker halfway with cracked ice and shake vigorously. strain into a chilled stemmed glass. garnish with the lime slice.

ruth's grandma's pie crust

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 1 3/4 cups shortening
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 egg
• 1/2 cup water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. blend together with a pastry cutter until crumbly.
• in a small bowl, mix egg with water. blend into flour mixture. chill in refrigerator until ready to use.

salted pecan-maple ice cream

Ingredients

• Servings: 1
• 1/2 cup coarsely chopped pecans
• 2 tablespoons white sugar
• 1/2 teaspoon sea salt, or to taste
• 3/4 cup white sugar
• 1/4 cup real maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 drop maple-flavored extract, or to taste
• 3 cups half-and-half
• 1 pinch coarse sea salt, or to taste

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 1 hr 50 mins


• place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
• sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
• turn hot pecans out a piece of parchment paper and cool thoroughly; break apart any large clumps. set candied pecans aside.
• whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. slowly whisk in half-and-half.
• pour mixture into an ice cream maker and freeze according to manufacturer's instructions. mix the candied pecans into the softly-frozen ice cream. sprinkle servings with a pinch of coarsely ground sea salt.

Curried Sweet Potato Latkes

Ingredients

• Servings: 24
• 1/2 cup all-purpose flour
• 1 tablespoon curry powder
• 2 teaspoons white sugar
• 1 teaspoon brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 eggs, lightly beaten
• 1/2 cup milk
• 4 cups peeled, shredded sweet potato
• 2 cups oil for frying, or as needed

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
• whisk together eggs and milk in a separate bowl. pour into flour mixture and stir until well blended and batter has no lumps. stir in sweet potatoes until fully combined.
• heat enough oil to cover the bottom of a heavy skillet over medium heat. drop batter by tablespoonfuls into hot oil, using spatula to flatten. fry until well browned, about 3 to 5 minutes per side.
• drain on paper towels and serve hot.

simplified cassoulet

Ingredients

• Servings: 15
• 3 pounds boneless lamb shoulder roast, cut into 11/2-inch cubes (or a combination of lamb and boneless lamb shoulder roast)
• 3 tablespoons olive oil
• salt and freshly ground black pepper
• 1 pound mild italian sausages
• 1 cup water for sausages
• 1/2 pound kielbasa, cut into 6 pieces
• 1 1/2 pounds boneless duck breast halves
• 1 (14.5 ounce) can chicken broth
• 2 cups water
• 1 cup full-bodied dry red
• reserved duck fat
• 2 large onions, cut into medium dice
• 6 garlic cloves, minced
• 2 ounces thinly sliced prosciutto, minced
• 2 teaspoons dried thyme
• 1 (14.5 ounce) can diced tomatoes
• 6 (16 ounce) cans white beans, drained
• 3 cups fresh bread crumbs (process sliced bread in a food processor or blender)
• 3 tablespoons butter, melted
• 1/3 cup minced fresh parsley

Recipe

• adjust oven rack to lower-middle position and heat oven to 450 degrees.
• place lamb cubes in a bowl. drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper, turning to coat.
• place italian sausages, 1 cup water, and remaining 1 tablespoon oil in a large heavy roasting pan set over two burners. cover with heavy-duty foil and turn heat to medium-high. cook until sausages lose their raw color, about 5 minutes. remove foil (reserve it) and continue to cook until water evaporates. add smoked sausages and cook, turning frequently, until all sausages are browned, 5 to 8 minutes longer. transfer to a plate. when cool enough to handle, cut italian sausages into bite-size chunks. halve smoked sausages lengthwise. set aside.
• generously sprinkle duck breasts with salt and pepper. reduce heat under roasting pan and add duck breasts, skin side down. cook until fat has rendered and skin is mahogany brown, 10 to 12 minutes.
• turn duck breasts over and continue to cook until cooked through, about 5 minutes longer.
• remove duck from pan. drain fat from pan and reserve. slice each breast crosswise into 4 pieces.
• return roasting pan to medium-high heat. add lamb cubes and cook, turning once, until a brown crust forms on two sides, 8 to 10 minutes. transfer lamb to a large ovenproof pot; set roasting pan aside. add broth mixture and to lamb and cover with reserved foil, pressing down so that it almost touches meat, then sealing foil around top of pot, leaving a small opening for steam to escape. bring to a simmer and simmer for a few minutes to burn off alcohol. seal foil completely, then cover pot with lid. bake, without checking pot, for 1 hour and 15 minutes; meat will be very tender.
• meanwhile, reheat roasting pan over medium-high heat. add enough reserved duck fat or olive oil to pan to equal 2 tablespoons. add onions and garlic and saute until tender, about 5 minutes. add prosciutto and thyme and saute to blend flavors, 1 to 2 minutes longer. add tomatoes and beans and simmer to blend flavors, about 10 minutes. remove from heat.
• transfer cooked lamb and broth to roasting pan. add duck, sausages, and enough water to make a soupy, moist casserole. you can let the cassoulet mixture stand at room temperature for up to 2 hours.
• an hour before serving, adjust oven rack to lower-middle position and heat oven to 350 degrees. bring cassoulet to a simmer.
• mix bread crumbs, melted butter, and parsley and sprinkle over cassoulet. bake until crumbs are golden and stew is bubbly, about 45 minutes. let stand for 5 minutes, and serve.

tequini

Ingredients

• Servings: 1
• 2 (1.5 fluid ounce) jiggers tequila
• 1/2 fluid ounce dry
• 1/2 fluid ounce orange bitters
• 1 twist lemon zest, garnish

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• in a cocktail shaker full of ice, combine tequila, and orange bitters. shake well and strain into a cocktail glass. garnish with a twist of lime.

Pomegranate

Ingredients

• Servings: 1
• 1 cup ice
• 1 (1.5 fluid ounce) jigger vanilla flavored
• 1 (1.5 fluid ounce) jigger peach schnapps
• 1 (1.5 fluid ounce) jigger pomegranate juice
• 1 tablespoon simple syrup
• 1 teaspoon lemon juice
• lemon-lime soda
• 1 slice fresh lime

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine ice, , schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. shake vigorously to chill. pour into glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.

Amy's Best Ever Onion Rings

Ingredients

• Servings: 4
• 2 cups oil for frying, or as needed
• 1 large red onion, sliced and separated into rings
• 1/4 cup seasoned salt
• 1 1/2 cups all-purpose flour
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat the oil in a deep-fryer or heavy skillet to 365 degrees f (185 degrees c).
• place the onion rings in a bag or bowl. mix together the seasoned salt and flour, and pour in with the onion. fry in the hot oil until lightly golden brown. you may need to gently stir the rings as the fry to brown them evenly. drain on paper towels, and season with salt to taste.

spicy salmon salad sandwiches

Ingredients

• Servings: 2
• 1 (8 ounce) can salmon, undrained
• 1/4 cucumber, chopped
• 1 tablespoon capers, drained with liquid reserved and chopped
• 2 tablespoons light mayonnaise
• 1 tablespoon red vinegar
• 1 teaspoon red chile paste
• 1/4 teaspoon sriracha hot sauce, or more to taste
• 4 slices whole wheat bread, toasted

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• put salmon into a bowl and use a fork to flake and mix with the liquid from the can. mix cucumber and capers with the salmon.
• stir mayonnaise, red vinegar, chile paste, and reserved liquid from the capers together in a bowl; add sriracha hot sauce and adjust to taste. pour mayonnaise mixture over the salmon mixture and stir to coat. spoon toasted bread to make sandwiches.

apricot slush

Ingredients

• Servings: 1
• 1 1/2 quarts pineapple juice
• 1 quart apricot nectar
• 13 fluid ounces
• 13 fluid ounces apricot
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (2 liter) bottle lemon-lime soda (such as 7-up®), or to taste

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• mix pineapple juice, apricot nectar, , apricot , orange juice concentrate, and lemonade concentrate in a large pitcher or bowl.
• store in freezer, stirring periodically, until a slushy consistency is achieved, 4 to 6 hours.
• ladle slush into large glasses; top with lemon-lime soda to serve.

Camp

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger campari
• 1/2 fluid ounce grapefruit juice
• 1/2 fluid ounce grenadine syrup
• 1 1/2 fluid ounces pineapple juice
• 3 fluid ounces prepared lemonade

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a mixing glass combine the campari, grapefruit juice, grenadine and pineapple juice. stir or shake to mix and pour into an ice filled glass. top with lemonade.

Hayley's Homemade Lemon Cordial

Ingredients

• Servings: 20
• 2 cups white sugar
• 2 cups water
• 1 teaspoon lemon extract
• 1 1/2 teaspoons cream of tartar

Recipe

Preparation Time: 2 mins Cook Time: 5 mins Ready Time: 10 mins


• in a saucepan combine sugar, water and cream of tartar. heat until sugar is dissolved but don't boil. remove from heat. add lemon essence and let mixture cool.

bacon and venison burgers

Ingredients

• Servings: 5
• 1 pound peppercorn bacon, diced
• 5 pounds ground venison
• 2 cups bread crumbs
• 1/2 cup worcestershire sauce
• 1/4 cup evaporated milk
• 5 cloves garlic, minced
• 1 teaspoon ground cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place bacon in a stainless steel bowl; add venison, bread crumbs, worcestershire sauce, milk, garlic, and cayenne pepper. mix venison mixture using your hands and form into 5-ounce balls. press balls with the back of a side dish to form patties.
• grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Savory Curry Dip

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1/2 cup milk
• 1 tablespoon dried minced onion
• 2 teaspoons prepared horseradish
• 1 teaspoon curry powder
• 1 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix mayonnaise, milk, minced onion, horseradish, curry powder, and salt together in a bowl until smooth.

Baked Pita Triangles

Ingredients

• Servings: 48
• 6 pitas (6-inch rounds), split, then quartered

Recipe

• adjust oven rack to upper-middle position and heat oven to 325 degrees.
• place pita triangles directly on rack. bake until golden brown and completely crisp, about 10 minutes.

lamb grinder

Ingredients

• Servings: 4
• roast lamb:
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup italian seasoning
• 2 tablespoons dried rosemary
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon lemon pepper
• 1 (4 pound) boneless leg of lamb
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon red
• 1 tablespoon worcestershire sauce
• 2 cups dry white
• 2 cups chicken stock
• 4 cloves garlic, crushed
• 3 bay leaves
• 2 tablespoons capers
• 2 anchovy fillets, diced (optional)
• horseradish cream:
• 1 cup sour cream
• 1/4 cup prepared horseradish
• 2 tablespoons sweet hot mustard
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• filling:
• 2 tablespoons olive oil
• 2 onions, sliced
• 1/4 cup
• 1 cup sliced mushrooms
• 1/2 cup kalamata olives, pitted and sliced in half
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons red pepper flakes
• assembly:
• 4 italian-style hoagie buns, split lengthwise
• 1 head romaine lettuce, chopped - divided
• 2 cups halved cherry tomatoes, divided
• 1 cup shredded asiago cheese, divided
• 1 cup crumbled feta cheese, divided

Recipe

Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine kosher salt, black pepper, italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
• place lamb in a large roasting pan. rub with lemon juice, 1 tablespoon olive oil, red , and worcestershire sauce on all sides and between any crevices. sprinkle with kosher salt mixture and rub over all sides. pour white , chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
• cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center of the meat should read 130 degrees f (54 degrees c).
• remove lamb to a cutting board and allow to cool slightly before slicing. transfer meat to a large bowl and toss with some of the pan juices to keep it moist. reserve remaining pan juices.
• increase oven temperature to 500 degrees f (260 degrees c).
• mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. cover and refrigerate.
• heat 2 tablespoons olive oil in a large pot or dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. pour in and cook until reduced, about 5 minutes.
• stir mushrooms, kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. add lamb slices and reserved pan juices. cook, stirring to combine, until heated through, about 10 minutes.
• spread each hoagie bun with horseradish sauce. spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, asiago cheese, and feta cheese. serve with remaining pan juices for dipping.

strawberry gelato

Ingredients

• Servings: 4
• 2 cups whole milk
• 1/2 cup white sugar
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1 cup chopped fresh strawberries

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• beat milk, sugar, egg yolks, and vanilla with a wire whisk in a saucepan; cook and stir over medium heat until beginning to thicken, about 5 minutes.
• fold the strawberries into the thickening mixture. whisk until the strawberries soften enough to nearly dissolve into the liquid. continue cooking until nearing a boil and thick enough for a thin layer to cling to a spoon dipped into it, about 5 minutes.
• chill in refrigerator until completely cool.
• freeze in canister of ice cream maker according to manufacturer instructions.

Creamy Chili Sauce

Ingredients

• Servings: 2.5
• 2 cups mayonnaise
• 2 cups sour cream
• 1/2 cup tomato-based chili sauce
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a mixing bowl, combine the mayonnaise, sour cream, tomato-based chili sauce and cayenne pepper. mix the ingredients well. serve and enjoy.

basic syrup for sunset cooler

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup water
• 2 pandan leaves

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place sugar, water and pandan leaves in a deep saucepan. bring to a boil, lower heat and simmer until sugar is dissolved.
• remove pandan leaves and strain the syrup. allow to cool for use as a basic syrup. store the syrup in a bottle in the refrigerator.

tangy classic daiquiris

Ingredients

• Servings: 8
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 12 1/2 fluid ounces
• 3 cups crushed ice

Recipe

• place juice concentrate, , and ice in blender. pour into pitcher 1/2 filled with ice cubes.

Strawberry Tarts

Ingredients

• Servings: 12
• 12 (4 inch) prepared tart shells, baked
• 2/3 cup white sugar
• 2 1/2 tablespoons cornstarch
• 1 pinch salt
• 1 cup apple juice
• 3 cups fresh strawberries

Recipe

• to make glaze: blend the sugar, cornstarch, and salt; stir into apple juice. cook over a medium heat, stirring constantly until smooth and thick. allow to cool for 10 minutes.
• spread a small quantity of the glaze over the bottoms of the shells. arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. spoon remaining glaze carefully over the berries, covering them well. chill for 2 to 4 hours. serve garnished with whipped cream if desired.

ciabatta sandwich

Ingredients

• Servings: 4
• 1 pound cipollini onions, peeled and sliced in half
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 goat horn peppers, sliced
• 1/2 pound thinly sliced coppa ham
• 1/2 pound thinly sliced soppressata salami
• 1/2 pound sliced deli roast lamb loin
• 1/2 pound sliced mortadella
• 4 ciabatta sandwich rolls, sliced horizontally
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup garlic roasted tomato spread (see footnote for recipe link)
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1 pound shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. set aside for 1 hour.
• heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. remove onion mixture to a plate. cook and stir coppa ham, soppressata, lamb loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
• spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. top with 1/4 pound mozzarella cheese. evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
• arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

the raji

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger lemon-flavored , or to taste
• 1 splash lime juice
• 1 pinch white sugar
• 1 cup lemon-lime soda (such as sprite®), or as needed
• 1 slice lime

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir , lime juice, and sugar together in a glass tumbler to dissolve the sugar. fill glass with lemon-lime soda. garnish with lime slice.

chilean cocktail

Ingredients

• Servings: 4
• 3 cups ice cubes
• 1 cup
• 1 cup orange juice
• 1/2 cup sweetened condensed milk
• 1/4 cup sweet
• 4 lemon twists for garnish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place ice, , orange juice, milk, and in the bowl of a blender. blend for a minute until smooth, then pour into serving glasses and garnish with a lemon twist.

Red

Ingredients

• Servings: 1
• 1 cup ice cubes
• 1 (1.5 fluid ounce) jigger lychee liqueur
• 1 (1.5 fluid ounce) jigger
• 1 (1.5 fluid ounce) jigger cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a collins glass with ice. pour in lychee liqueur, , and cranberry juice. stir with a straw and enjoy.

Strawberry Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Recipe

• arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
• in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.

Yummy Grilled Asparagus

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• 1/3 cup italian-style dressing (such as bernstein's restaurant recipe®)
• 3/4 teaspoon lemon pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat grill for medium heat and lightly oil the grate.
• lay asparagus flat in a 9x9-inch pan. add italian dressing, lemon pepper, salt, and black pepper; toss to coat. transfer asparagus using tongs to the grill.
• grill asparagus on preheated grill until tender, 3 to 5 minutes per side. return asparagus to pan and toss with remaining dressing mixture.