brazilian lemonade (limeade from toucanos) Thanks RACHELLE!

Brazilian Lemonade (limeade from Tucanos)

~1 large lime, with smooth skin (the smoother the skin, the juicier the lime)
~1/2 c. sugar
~2 to 3 tblsp. sweetened condensed milk
~3 c. water
~ice

Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into eight pieces. Place lime pieces in a blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) five times on high speed. Strain the lemonade to remove lime rinds. Pour lemonade over ice. Raspberries, strawberries, pineapples, or coconut also can be added to the lime mixture before blending.

ham glaze (thanks rachelle!)

Recipes

Ham Glaze

1 lb can whole berry Ocean Spray cranberry sauce

1 cup brown sugar

1/4 cup orange juice

1/2 tsp ground cloves

1/4 tsp cinnamon

1/4 tsp allspice

Combine everything in a medium saucepan.  Melt slowly until smooth.  30 minutes before ham is finished, slice outer edges of hame into the grooved shapes.  Pour half the glaze over the top of the ham.  Return to the oven to finish baking.  Use the other half of glaze on the side.

hash brown, broccoli, chicken, fried onion and cheese casserole

hash brown, broccoli, chicken, fried onion and cheese casserole

4-5 frozen hash brown patties About 4 c. left over turkey or chicken 1 (10 oz.) pkg. frozen chopped broccoli, thawed (fresh can be used, cooked) 1 can French fried onions 1 (10 3/4 oz.) cream of celery soup 1/3 c. milk 1 c. shredded Cheddar cheese 1/4 tsp. garlic powder 1/8 tsp. black pepper Place hash browns on bottom of 11 x 7 pan. Bake, uncovered at 400 for 10 minutes. Place left over meat, broccoli and 1/2 can French fried onions over potatoes. Combine soup, milk, 1/2 cup cheese, seasonings and pour over previous mixture. Bake covered at 400 for 30 minutes. Top with remaining cheese and onions. Bake 5 minutes longer. Makes 6-8 servings.

Lemonade by the pitcher and Lemonade syrup base

Lemonade by the pitcher Recipe

Quick Recipe Facts

Best with Sunkist®Lemons

 Serves:  

• Browse Lemon Recipes

Ingredients:

• 2 2/3 cups Lemonade Syrup Base (see recipe below)
• 5 cups cold water
• Ice cubes
• thin cartwheel slices of Sunkist® lemon for garnish

Instructions: (Makes 8 servings)

• In a large pitcher, combine all the ingredients and stir well

• Lemonade Syrup Base Recipe 

  

  Quick Recipe Facts

  

  Best with Sunkist®Lemons

   Prep Time - 15 Minutes

   Serves:  

  
  

   Lemon Recipes

  Ingredients:

  • 1 ½ cups sugar
  • ½ cup boiling water
  • 1 Sunkist_® lemon, grated peel
  • 1 ½ cups freshly squeezed Sunkist_® lemon juice

  Instructions: (Makes 8 servings)

  • Add sugar to boiling water; stir to dissolve the sugar. Simmer 5 minutes. Cool. Add the lemon peel and lemon juice. Store in a covered container in the refrigerator.

Ina Garten Strawberry jam

Ingredients

• 3 pints fresh strawberries
• 3 cups superfine sugar
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)--I'm using OJ concentrate or the zest and juice of 1 orange
• 1/2 Granny Smith apple, peeled, cored and small-diced (DONT OMIT THIS--it releases the pectin for the jam)
• 1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

P. F. Chang's Mongolian Beef

By Tish on July 04, 2003

Photo by Caroline Cooks

436 Reviews

• 
• Prep Time: 10 mins
• Total Time: 30 mins
• Servings: 2

About This Recipe

"This copycat recipe is as good as the original!"

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying ( about 1 cup)
• 1 lb flank steaks
• 1/4 cup cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

Directions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.

cheese filled bacon burgers

time

prep:

25 min

total:

25 min

servings

total:

4 servings

what you need

1

lb.  ground beef

1/4

cup  A.1. Original Steak Sauce, divided

4

 KRAFT Singles

4

 hamburger buns

4

 lettuce leaves

8

slices  cooked OSCAR MAYER Bacon, broken in half

make it

HEAT grill to medium-high heat.

MIX meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each Singles into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal.

GRILL 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min.

FILL buns with lettuce, burgers, remaining steak sauce and bacon.

kraft kitchens tips

SPECIAL EXTRA

Cut 1 red pepper into 1/2-inch-wide strips; grill with patties 5 min. on each side or until crisp-tender and lightly charred. Add to sandwiches with bacon.

SERVING SUGGESTION

Serve with fresh fruit and baked chips to round out the meal.

servings

total:
4 servings