20 eggs
1 cup sour cream
1/3 cup sherry
1 tsp. salt
5 cups shredded Swiss cheese
1 cup sliced ripe olives
1/2 cup chopped pimiento
Heat oven to 350F. Beat eggs on high speed until fluffy, about 7 minutes. Fold in sour cream, sherry and salt on low speed. Fold in cheese, olives and pimiento...
1 cup milk
1/4 cup frozen orange juice concentrate (thawed)
1 egg
1 tbsp. sugar
Blend all ingredients on high speed 5 to 10 seconds. Serve immediately.
1 serving
For each serving, core 1 tart red apple to within 1/2" of bottom. Score skin 1/8" deep in petal design. Place apple on 8" square of double thickness heavy-duty aluminum foil. Fill cavity with 1 tbsp brown sugar, 2 tsp. red cinnamon candies, 2 tsp. lemon juice and 2 pineapple chunks. Wrap...
2.0 oz. Amaretto
5.0 oz. Ice Cream
Put all ingredients in a blender and blend at medium speed until
smooth. Pour into a goblet. Garnish with crushed almonds.
1.5 oz. Brandy
1.0 oz. Peppermint Schnapps
In a blender add above ingredients to 4 oz. cracked ice. Blend at
low speed until smooth and pour into glass.
1 oz. Tuaca
1 oz. Curacao
1 oz. Cream
Add ingredients and 3 oz. cracked ice to blender. Blend at low
speed for few seconds, until smooth. Pour into a chilled cocktail
glass.
1.5 oz. Gin
3/4 oz. White Creme de Cacao
3/4 oz. Sambuca
2-3 tsp. Cream
Add ingredients and 3 oz. crushed ice to blender. Blend on
medium speed for about 15 seconds, until smooth. Pour into
glass.
140 g sugar
500 ml water
-
200 g abricot puree-ripe
-
120 g whites
=Cook 1. to 120C, add abricot, cook 2 mns more. Italienne meringue with whites, high speed 1 mn. Fill moules, b & s, 9x4.5cm.
160C ~25mns. Unmold.