leaves

On lemon leaves, arrange a circle of watermelon wedges, pineapple chunks, blueberries and grape clusters. Fill center of circle with scoops of raspberry, pineapple and lime sherbet. Garnish with chopped mint leaves.

1/4 cup butter or margarine 1/4 cup salad oil 1 1/4 lbs small onions 4 lbs beef chuck, cut into 2" cubes 1/4 cup Gold Medal flour 1 tbsp. tomato paste 3 cups red Burgundy 1 tsp. instant beef bouillon 1/2 tsp. thyme leaves 1/2 tsp. marjoram leaves 1/4 tsp. pepper 2 bay leaves 3/4 lb small...

1 medium eggplant (about 1 1/2 lbs) Salt and pepper Oregano 4 slices Bermuda onion, 1/4" thick 4 slices mozzarella cheese 2 tomatoes, halved Rosemary leaves Cut eggplant into 1 1/2" slices; divide among 4 pieces of heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving...

1/2 cup brown sugar (packed) 1/2 cup salad oil 1 tsp. grated lemon peel 1/4 cup lemon juice 3 tbsp. vinegar 1/4 cup snipped mint leaves 1 tsp. tarragon leaves 1 tsp. salt 1 tsp. dry mustard 4 to 5 lb rolled leg of lamb Mint leaves In saucepan, mix sugar, oil, lemon peel and juice, vinegar...

Ingredients: Amaranth Leaves 4 cups packed Onion 1 Green Chiles 2 Red Chilli Flakes 1/2 tsp (optional) Garlic 6 cloves Panch Phoran 1 tbsp Salt to taste Oil 1 tbsp Method of preparation: Separate amaranth leaves from its hard stems. Clean, thoroughly wash and roughly chop amaranth leaves...

5.1 oz. Ginger Ale 1.7 oz. Brandy 1/3 oz. Mint Leaves Build and stir

2 oz. Extra Dry Gin 1 splash Grenadine 1 splash Mint Leaves Shake mint with recipe

0.68 oz. Bacardi Limon Rum 0.68 oz. Peach Schnapps n/a Mint Leaves Use 3-4 mint leaves and a half peach. Blend all ingredients with crushed ice.

2 1/2 oz. Vodka 6 Mint Leaves 1/2 Ice Add crushed or twisted leaves of mint, ice cubes, then frozen vodka. Stir and serve.

1 Plain Yogurt 2 Water 1 tsp. Salt n/a Hing (asafoetida) 4 Curry Leaves Blend (frappe) in blender until frothy. Add torn curry leaves and serve cold.

1 leek 9 radicchio leaves 2 bacon slices, diced 1 tbsp. honey 2 tsp. Dijon-style mustard 1 oz. Balsamic vinegar 1 oz. cottonseed oil salt and pepper, to taste Blanch outer leaves of leek; shock in ice water. Slice into long thin strips; reserve. Split radicchio leaves in half by removing...

1 large jicama 1/4 cup red wine vinaigrette 8 baby romaine leaves 8 red endive leaves Carve jicama into slotted stand in which to insert lettuce leaf " feathers ". Dip romaine leaves in vinaigrette; insert in jicama stand to form fan. Dip endive in vinaigrette; insert directly in front of...

1 cup clarified butter 1 bunch sage leaves, stems tied together with rubber band Heat 1/4-inch clarified butter over a high flame in small saute pan. When butter quivers and is on verge of smoking, holding sage by stems and plunge leaves into pan. The leaves should fan out. Fry sage for 1--2...

1 tablespoon butter 4 tablespoons shallots, minced 1 pound red rice 2 quarts chicken stock 2 bay leaves 2 teaspoons salt Servings: 16 1. In a heavy-bottomed pot, melt the butter and sweat the shallots, without coloring for approximately 10 minutes. Add the rice and stir to coat. 2. Add the...

1 cup sugar 1 cup water 1/4 pound fresh mint (leaves only) Source: Recipe provided Combine water and sugar; bring to a boil. Quickly blanch mint leaves in syrup. Puree all in blender until smooth.

Creme De Menthe 1 1/4 cups fresh mint leaves, slightly packed 3 cups vodka 2 cups granulated sugar 1 cup water 1 Teaspoon glycerine (optional) 8 drops green food coloring (optional) 2 drops blue food coloring (optional) Yield: 1 quart. Wash leaves in cold water several times. Shake or pat...