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Post by KD7LBR on Sept 9, 2002 15:24:37 GMT -6
HOMEMADE KAHLUA
40 oz. water (5 c.) 32 oz. water (4 c.) 3 lb. sugar 1 oz. vanilla 12 tbsp. freeze dried coffee 1/5th pure grain alcohol
Boil 40 ounces of water and sugar for 20 minutes in one pot. Boil 32 ounces of water and coffee for 10 minutes. Mix together in a large container and cool. When cooled add vanilla and alcohol. Drink.
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Post by KD7LBR on Sept 9, 2002 15:26:16 GMT -6
HOLIDAY WASSIL
1- 16 oz. can frozen apple juice concentrate, thawed 2 c. water 10 whole cloves 2- 2” cinnamon sticks ½ gallon (64 oz) Orange juice 2 C. grapefruit juice lemon slices
In a large deep saucepan combine apple juice concentrate, water & spices. Bring to a boil, then simmer 10 minutes. Strain. Add orange & grapefruit juices. Reheat & serve with a slice of lemon floating on top. Serves 24. Each serving: 38 calories, 0 fat
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Post by KD7LBR on Jul 17, 2003 10:01:01 GMT -6
ORANGE JULIUS SMOOTHIE
1 ½ c. skim milk 6 oz. frozen orange juice concentrate artificial sweetner equal to ¼ c. sugar 1 frozen banana, sliced 1 t. vanilla 2-3 ice cubes
Place in blender & blend until smooth. If to thick add more ice cubes. Serves 2.
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Post by KD7LBR on Jul 17, 2003 10:00:02 GMT -6
Mango Madness
2 frozen bananas 2 mangoes, sliced 1 cup blueberries 1 cup strawberries apple juice to desired smoothness and thickness
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Post by KD7LBR on Jul 17, 2003 9:59:07 GMT -6
Lemon Strawberry Yogurt Smoothie
1 cup nonfat vanilla yogurt 1/2 cup orange juice 1 1/2 cup strawberries 1/2 cup crushed ice 1 T. lemon juice 1/2 tsp. lemon zest
Combine all in blender until smooth. Serves 1 (large)
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Post by KD7LBR on Jul 17, 2003 9:58:35 GMT -6
KIWI LIME SMOOTHIE
2 kiwi fruit 1 banana 1 teaspoon lime juice 1/2 teaspoon grated lime zest 2 ice cubes 1 cup skim milk 1/4 cup part skim millk ricotta cheese
Peel kiwifruits and banana; cut into large chunks. Place fruit, lime juice, lime zest and ice cubes in food processor or blender; process until blended. Add milk and ricotta; process for another 5-10 seconds, scraping down sides of container with rubber spatula. Pour shake into 2 tall glasses and serve. Serve 2.
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Post by KD7LBR on Jul 17, 2003 9:57:35 GMT -6
COLOSSAL CRANEBERRY SMOOTHIE
1 1/2 C Cran-Raspberry Juice 2 C Frozen Mixed Fruit 1 C Nonfat Vanilla Yogurt,Frozen
Put all ingredients into blender and blend until smooth. *Note: My mixed fruit contains raspberries, blueberries, blackberries, and strawberries.
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Post by KD7LBR on Jul 17, 2003 9:56:19 GMT -6
CANTALOUPE SMOOTHIE
1 banana, frozen ¼ ripe cantaloupe ½ c. nonfat vanilla yogurt 2 T. powder milk, dry 1 ½ T. orange juice concentrate 1 t. honey
Place in blender & mix well. Serves 1.
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Post by KD7LBR on Jul 17, 2003 9:54:46 GMT -6
BLUEBERRY SMOOTHIE
6 oz. light (reduced sugar) fat-free blueberry yogurt, frozen (This is one container of Yoplait) 1 cup blueberries, fresh 1 cup non-fat milk 1/2 cup frozen blueberries may be added to make it thicker
Put all ingredients into blender. Blend Serves 2, per serving: Fat: 0 g Calories: about 128
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Post by KD7LBR on Jul 17, 2003 9:53:34 GMT -6
BLACK N' BLUE SMOOTHIE 1/4 cup blueberries, frozen 1/4 cup blackberries, frozen 1 banana 1/2 cup apple juice 1/3 cup raspberry yogurt
Put all ingredients into blender. Serves 2,
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Post by KD7LBR on Jul 17, 2003 9:51:48 GMT -6
APRICOT MANGO SMOOTHIE
6 oz. light (reduced sugar) fat-free Apricot-Mango yogurt 1 cup. Crystal Light lemonade 1/2 banana 5-6 canned apricot halves
Put all ingredients into blender. Blend Serves 2, per serving: Fat: .5 Calories: 180
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Post by KD7LBR on Jul 17, 2003 9:50:50 GMT -6
Southwest Smoothie Yield: 3 servings
1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 T Honey
* Fruit should be of one kind listed and be chopped.
Place all ingredients in food processor work bowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
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Post by KD7LBR on Jul 17, 2003 9:49:28 GMT -6
Mango Melon Colada
1/3 cantaloupe, peeled, seeded and cut in chunks (2 cups) 1 mango, peeled, seeded and cut in chunks (about 1 1/2 cups) 3 tbsp cream of coconut 2 tbsp fresh lime juice 2 tbsp superfine sugar 1/4 c. light rum I use Torani(tm)Rum syrup
process all ingredients and two cups crushed ice in a blender until smooth, about 20 seconds. divide between two glasses and serve immediately. preparation time: 10 minutes
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Post by KD7LBR on Jul 17, 2003 9:47:00 GMT -6
Island Paradise Smoothie
1 1/2 cups orange juice 1/2 cup crushed pineapple in own juice 1 scoop GeniSoy Protein powder 1 tsp. coconut flavoring, if desired 2 ice cubes
Whip all ingredients in blender until frothy. Makes one serving.
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Post by KD7LBR on Nov 7, 2002 11:47:47 GMT -6
HOT CRANBERRY WASSAIL
1 gallon low-calorie cranberry juice thingytail 5 cups apple juice Four 3-inch cinnamon sticks 2 teaspoons whole allspice 1 medium orange 20 whole cloves
1.In a large saucepot over medium heat, combine juice, cinnamon sticks and allspice.
2.Heat to a boil; reduce heat and simmer for 10 minutes.
3.Strain punch to remove spices.
4.Garnish with orange slices studded with cloves.
5. Serve hot.
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Post by KD7LBR on Nov 7, 2002 11:48:28 GMT -6
Mock Champaign
1 bottle (64 oz.) white grape juice 2 liter bottle of Sprite
1. Mix the juice and sprite in equal amounts.
2. Garnish with orange slices, maraschino cherries, or strawberries.
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Post by KD7LBR on Nov 8, 2002 11:42:34 GMT -6
Hot Raspberry-Orange Fruit Punch
This fruity punch provides a warm up for cool days and chilly night.
12 oz. frozen orange juice concentrate; thawed 12 oz. frozen raspberry juice concentrate; thawed 7 cups water 1/2 large lemon; sliced 1 cinnamon stick 2-3 oranges; thinly sliced
Combine juices, water, lemon slices, and cinnamon stick. Cover and cook on LOW 4-5 hours until hot. Remove lemon slices and cinnamon stick. Serve with orange slices floating on top. Makes 18, 1/2 cup servings.
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Post by KD7LBR on Dec 16, 2002 19:24:25 GMT -6
PINA COLADA PUNCH
1- 10-ounce pina colada frozen concentrated fruit mixer, thawed 1 - 5-ounce pineapple juice frozen concentrated, thawed 1-liter ginger ale
Mix together well in punch bowl or pitcher. Add 5 cups crushed ice.
Add pineapple sherbet, if desired.
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Post by KD7LBR on Dec 16, 2002 19:25:34 GMT -6
HOT CRANBERRY WASSAIL
1 gallon low-calorie cranberry juice thingytail 5 cups apple juice Four 3-inch cinnamon sticks 2 teaspoons whole allspice 1 medium orange 20 whole cloves
In a large saucepot over medium heat, combine juice, cinnamon sticks and allspice. Heat to a boil; reduce heat and simmer for 10 minutes. Strain punch to remove spices. Garnish with orange slices studded with cloves.
Serve hot.
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Post by KD7LBR on Dec 16, 2002 19:28:47 GMT -6
CHRISTMAS PUNCH
1 (46 oz.) can red tropical fruit punch 2 c. cherry soda 1/4 c. lemon juice 1 or 2 lemons, cut in thin slices for garnish
Chill the ingredients. Mix the tropical punch, cherry soda and lemon juice together. Add ice and float the thin slices of lemon on top.
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Post by KD7LBR on Dec 16, 2002 19:29:35 GMT -6
CRANBERRY COOLER
1 (6 oz.) can frozen limeade 4 c. cold water 1 (16 oz.) bottle cranberry juice thingytail 1/4 c. Tang orange drink powder Ice cubes Mint to garnish
Prepare limeade with water in a large pitcher. Stir in cranberry juice and instant breakfast drink. Pour over ice cubes in tall mugs, or glasses. Garnish each with a sprig of mint
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Post by KD7LBR on Dec 16, 2002 19:30:22 GMT -6
FROZEN HOT BUTTERED RUM MIX
1 qt. French vanilla ice cream 1 lb. butter 1 lb. powdered sugar 2 tsp. nutmeg 2 tsp. cinnamon
Blend ingredients until smooth. Freeze mixture. To serve, put 3 tablespoons batter in mug. Add a jigger of rum and 6 ounces boiling water. Makes 30.
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Post by KD7LBR on Nov 7, 2002 11:44:48 GMT -6
Colorful Pepper Steak (lowfat) Makes 6 servings
2 cups each 1 1/2pounds beef top round or sirloin steak, 3/4 to 1 inch thick 1 tablespoon vegetable oil 1 cup water 1 medium onion, cut into 1/4-inch 1 clove garlic, finely chopped 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground 2 medium green bell peppers, cut into 3/4-inch-wide strips 1 tablespoon cornstarch 2 teaspoons sugar, if desired 2 tablespoons soy sauce 2 medium tomatoes 6 cups hot cooked rice
Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.) Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown. .Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin
steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender. Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
1 Serving: 360 calories 6 g fat (2 g saturated); 55 mg cholesterol; 390 mg sodium; 52 g carbohydrate (2 g dietary fiber); 26 g protein. Weight Watcher Points- 7 Points
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Post by KD7LBR on Nov 7, 2002 11:46:08 GMT -6
Orange Beef Teriyaki (4 Servings)
2 tablespoons vegetable oil 1 pound beef stir-fry meat, cut in strips 1 can (11 ounces) mandarin oranges, drained with liquid reserved 1/2 cup soy sauce 1/2 cup honey 1 garlic clove, minced 1 1/2 teaspoons ground ginger 1 tablespoon cornstarch
Directions In a large skillet, heat oil over medium-high heat. Brown beef, then add reserved mandarin orange liquid, the soy sauce, honey, garlic and ginger;mix well.
Reduce heat to medium, cover and cook 10 to 15 minutes, or until beef is tender, stirring occasionally.
Remove 2 tablespoons of the liquid from the skillet and combine with the cornstarch in a small bowl; whisk together well.
Add the cornstarch mixture and oranges to the skillet, stirring until the sauce thickens. Serve immediately.
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