This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
A lively simmer of garlic, thyme, tomatoes, olives, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot linguini. Hint: discard any clams that do not open after they simmer.
A fun kids' treat for a campout or picnic, each foil packet contains a little sponge cake filled with pineapple and topped with brown sugar and maraschino cherries. They're baked right in the campfire.
Besides curry, this dazzling salad has yummy sunflower seeds and dried cherries. It tastes great and looks super when presented on a big, beautiful platter. Marinate overnight so that the flavors of the curry/mayonnaise dressing has time to work.
Swimming Pool - 4 Cl (1.18 Oz) Vodka 2 Cl (0.59 Oz) Cream 2 Cl (0.59 Oz) Cream Of Coconut 2 Cl (0.59 Oz) Blue Curaao 10 Cl (2.96 Oz) Pineapple Juice - Pour Pineapple Juice, Vodka, Cream And Cream Of Coconut With Ice Into A Blender, Blend It And Strain Into A Hurricane Glass With Ice Cubes. Float The Blue Curacao On Top And Serve ?