This Avocado & Romaine Salad With Raspberry-Raspberry Vinaigrette does not really require much cooking. You can easily prepare this Avocado & Romaine Salad With Raspberry-Raspberry Vinaigrette. Cook it up easily if you have got raspberries at home! - 26.6799

Preheat your oven to 350°F.place the duck, breast side up, in a flat pan. Pour over the chicken stock, season liberally with salt and pepper, cover with aluminum foil, and place in the oven for about 45 to 50 minutes, or until the breast meat is just... - 42.4407

In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well. In a salad bowl, toss together the salad greens, raspberries, and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately. - 29.8118

Cut cucumber into bite-size pieces. Cut cantaloupe into cubes or small melon balls. Thinly slice the radishes. In a medium bowl, combine cucumber, cantaloupe and radishes. Toss with vinegar and sprinkle with pepper. Serve chilled on individual plates lined... - 34.2667

1. For the dressing, in a small bowl whisk together the vinegar, oil, lemon juice and salt; set aside. 2. Combine the cantaloupe, honeydew and watermelon in a large bowl, add the dressing and toss gently. Cover the bowl and refrigerate at least 1 hour. 3.... - 35.6808

To make vinaigrette, whisk together olive oil, vinegar, salt, and pepper and blend well. Cut cooked chicken into bite-sized or larger pieces. Toss chicken, apple slices, grapes, and walnuts with vinaigrette. Arrange lettuce leaves on a serving plate and... - 32.0233

To Prepare Salad: Clean lettuces and tear into bite-size pieces. Cut core off Belgian endive, cut large leaves in half, and slice remainder into 1/2-inch slices. Wrap in paper towels, place in plastic bag, and refrigerate. (Greens may be refrigerated... - 41.4777

GETTING READY 1. Clean pears, and slice them. MAKING 2. Take a skillet, add orange juice and poach the pear slices in it for about 5 minutes. 3. Take a bowl, add vinegar, oil and honey with 4 tbsp of the poaching liquid and stir well. FINALIZING 4.... - 41.6656

To prepare the vinaigrette dressing, in a large bowl dissolve the gelatin in the juice and cool until nearly set. Add the lemon juice, raspberry vinegar, parsley, salt, dry mustard and oil, and whip or blend until emulsified. Set aside. Break off individual... - 32.4598

In a large bowl combine the leaf lettuce, radicchio, arugula, and Belgian endive; toss gently to mix. Cover and chill up to 2 hours. For sauce, in a small bowl combine the Dijon mustard, honey, salt, and pepper; set aside. Place chicken on the rack of an... - 45.8904

Combine the raspberry vinegar, oil, salt, and pepper in a small jar. Layer washed lettuce leaves on 4 salad plates. Slice the papaya and divide among the plates. Coarsely grate the carrots and heap some on each plate. Shake the salad dressing in its closed... - 34.2117

This Celery and Fruit Salad with Raspberry Vinaigrette tastes fantastic ! An irresistible sweet medley of fruit and greens smeared with Raspberry jam, eat this with spicy meat dishes or as it is like a dessert ! Just try this Celery and Fruit Salad with... - 34.751

MAKING 1. In a mini food processor or with a hand blender, blend the raspberries into a puree. 2. Empty puree into a bowl. 3. Add and whisk in the balsamic vinegar and oil with a fork 4. Turn the grill to Medium. 5. Slice goat’s cheese into two equal... - 40.1669

MAKING 1. In a large salad bowl, combine all the ingredients (apart from bottled dressing) and toss gently. 2. Add dressing and toss once. SERVING 3. Serve immediately. - 31.5719

MAKING 1. In a small bowl, combine all ingredients except the oil. 2. Use a small wire whisk or large fork to whisk until ingredients are well blended. 3. Pour the oil, in a slow steady steam while whisking constantly with the other hand, until all of it is... - 33.7375

Whisk together orange juice, both oils, vinegar, sugar, salt and pepper in medium bowl. Reserve half of the vinaigrette. Place turkey in a shallow glass dish or large heavy plastic bag. Pour remaining vinaigrette over turkey; cover dish or close bag. Marinate... - 44.2114

GETTING READY 1) In a medium saucepan, place the beets and pour in enough water to cover by 1 inch. 2) In a small bowl, add garlic, mustard, tarragon, vinegar, salt and pepper to combine. Gradually pour in olive oil and whisk well. Place aside. MAKING 3) ... - 49.3096

GETTING READY 1) With a sharp knife, cut the smoked salmon slices into even strips. MAKING 2) In a large bowl, add the salmon strips, potatoes, capers, onion, olives and scallions. 3) With a fork, gently mix the ingredients. 4) To a serving dish, transfer... - 47.0884

GETTING READY 1) Remove the crusts off and slice the bread thinly. 2) Line a deep pudding bowl with the slices, reserve a few for the lid. 3) Try to make the lining as even as possible, trimming where needed, and using some butter if the bread doesn't stay in... - 40.5315

MAKING 1) Combine together the scallions, tomatoes, bell peppers and oil in a 9-inch microwavable pie plate. 2) Stir well to coat the ingredients thoroughly and microwave on HIGH (100%) for 1 ½ minutes, till the contents have softened. 3) Around the edge of... - 45.4284

MAKING 1) In a large saucepan, pour in water and add salt. 2) Place over high heat and bring the water to a boil. 3) Add sugar snap peas to cook until crisp-tender, about 30 seconds. 4) Drain the sugar snap peas and rinse under cold running water. Drain well... - 50.244

MAKING 1. In a mixing bowl combine together buttemik and vinegar. 2.Store in a glass jar. SERVING 3. Use as an excellent salad dressing. - 20.6551

MAKING 1. In a mixing bowl combine together oil and vinegar. 2.Store in a glass jar. SERVING 3. Use as an excellent salad dressing. - 20.2122

MAKING 1) In a bowl, mix together the vinegar and mustard. 2) Add the oil and whisk well. 3) Taste for seasoning and add the salt, sugar and pepper to taste. SERVING 4) Serve or use the vinaigrette as and when preferred. The preparation keeps well in an... - 31.0637

MAKING 1)Mix chickpeas, juice of orange,chopped parsley, salt and pepper in a salad bowl. 2) Chill in refriegerator until ready to serve SERVING ... - 28.6196

MAKING 1. Into a small bowl stir garlic, mustard and with a teaspoon or fork mix oil by beating slowly such that the mixture can blend with the other ingredients well. SERVING 2. Toss with salads after seasoning with salt and pepper as per taste before... - 28.9218

In a small bowl, combine the mustard and vinegar. Slowly whisk in the oil until thoroughly blended. Whisk in the mayonnaise, sugar, and pepper. Set aside until ready to dress the salad. - 27.0489

MAKING 1. In a small, non-metallic bowl or in a jar with screw on lid, combine olive all with seasonings, herbs and garlic. Stir well. 2. Let stand for 10 minutes for flavors to blend. 3. Add the vinegar and stir or shake until well amalgamated. 4. Cover and... - 31.8079

MAKING 1) In a shaker/sealable container, add the oil, vinegar, sugar (if desired), thyme or oregano, paprika, mustard, and pepper. 2) Apply the seal/cap and shake/mix it well. 3) Refrigerate the mixture for up to 2 weeks. SERVING 4) Before serving, ensure... - 37.0764

Put the tripe in a saucepan, add cold water to cover, about 1 teaspoon [5 ml.] of salt and the bay leaf. Bring to a boil, reduce the heat, and simmer until the tripe is tender when pricked with a fork at least one hour. Meanwhile, make the sauce. Blend... - 44.7796

GETTING READY 1) Trim off the roots and remove the coarse outer leaves from the leeks and then cut away the green tops so that 4 inches of the white stem on each leek remains. 2) Slice the leeks and wash in cold running water. MAKING 3) Tie the bundles of... - 42.7696

1. Place each mackerel on a piece of foil. Sprinkle the in-sides of the fish with salt and pepper, then tuck the cucumber inside, reserving a few slices for the garnish. Sprinkle more salt and pepper over the tops of the mackerel, pour over the lemon juice... - 35.3798

MAKING 1. In a medium-size saucepan, tip the beans. Cover them and cook in boiling salted water for 20 minutes, or until soft. 2. Drain the beans. Use a small bowl to keep the liquid for making the sauce. 3. In a medium-size frying pan, heat oil and sauté... - 40.1998

GETTING READY 1. Tear the leaves of aspinach and discard its stalks. Wash the leaves thoroughly with water. 2. Drain the leaves and dry them well. 3. Separate egg yolks from egg whites. 4. Chop the egg whites coarsely and reserve them for later... - 37.5974

MAKING 1)Cut the avocado pears and remove the seed from inside. 2)Fill french dressing in the centre of avocado pears. SERVING 3)Serve this delicious Avocado Vinaigrette with Chicken Pastor Salad. TIPS Serve it immediately to avoid dicolouring. - 26.0433

MAKING 1. Take a bowl and add ingredients, stir well. SERVING 2. Use the vinaigrette dressing as a marinade. - 22.7729

Blend all the ingredients together well. - 18.5398

MAKING 1.In a screwtop jar, add in all the ingredients. 2. Shake to mix well. SERVING 3. - 29.3335

To prepare Basil Vinaigrette, combine balsamic vinegar, red wine vinegar, basil, garlic, tarragon, and chili paste to taste in a blender or food processor. With motor running, slowly add oil. If made ahead, cover and refrigerate for up to 2 days. Rinse salmon... - 44.9376

MAKING 1. In serving dish arrange tomatoes after slicing them thinly. 2. Mix capers, olives and parsley well with French dressing. SERVING 3. Pour over tomatoes and let it marinate for 30 minutes before serving. - 30.6219

MAKING 1) Steam the asparagus until just tender, about 3 minutes. 2) Alternatively, in a large skillet of boiling salted water, cook the asparagus for about 3 minutes. 3) In the mean time, in a small nonreactive saucepan, melt the butter over moderate... - 40.7225

MAKING 1) For Secret Basic Dressing 2) Mix together the vinegar, garlic powder, dry mustard and fructose and stir until the dry ingredients are thoroughly dissolved. 3) Combine the water, pepper and lemon juice and stir to mix well. 4) Slowly stir in the... - 42.4608

MAKING 1. To prepare the salad: 2. In a 9 X 13-inch baking dish, mix together the vinegar, garlic, and bay leaves. 3. Add the shrimp, scallops, and shark and toss to coat it well. 4. Cover and marinate for an hour. 5. Thread the seafood onto skewers and... - 47.7155

MAKING 1)In a small bowl mix low-fat yogurt ,mayonnaise ,vinegar,mustard and red pepper. 2)Chill the mixture thoroughly. SERVING 3)The sauce can be served with artichokes stuffed with shrimp and scallops. - 29.0944

GETTING READY 1) Preheat the oven to 350°. 2) Trim off the root and stem ends of the onions. With a sharp paring knife, score a deep cross-mark on top of each onion by cutting halfway down. 3) In a 6-by-6-inch square of aluminum foil, place each onion by... - 43.0509

GETTING READY 1. Take a saucepan, add beans and pour water and soak them overnight. Or soak them quickly and drain. MAKING 2. Add beans into the saucepan with water and stir in basil leaves, ground thyme, pepper and bouquet garni and cook until the beans... - 41.0571

Mix and chill all ingredients except asparagus or broccoli. Pour sauce over vegetables just before serving. Toss lightly to coat vegetables. Makes about 3/4 cup sauce, or enough for 12 servings - 38.9603

GETTING READY 1) Prepare dressing by mixing all the ingredients together. 2)Under cold running water, wash the artichokes and drain them well. 3) Cut the... - 47.6429

MAKING 1. Cut the asparagus stalks and cook to make basic poached asparagus. 2. Take a shallow glass dish and place the asparagus in it. 3. In a small jar, mix all the remaining ingredients and cover with tight-fitting lid. 4. Shake to mix well. 5. Add... - 42.9856

GETTING READY 1) Place mustard and lemon juice in the blander. 2) Grate the lemon rind. MAKING 3) Process the mustrad and lemon juice at low speed and gradually add the oil. 4) Blend thoroughly until mixed. 5) In a glass jar, transfer the mixtureand add... - 32.5315

MAKING 1) In a container or shaker, add vinegar, snipped tomatoes, oil, water, oregano or tarragon, mustard, and sugar. 2) Seal the container/shaker and shake/mix it well. 3) Keep it stored in the refrigerator for up a week. SERVING 4) Ensure the mixture is... - 37.9335

MAKING 1. In a blender or food processor, mix together all ingredients except pecans. 2. Process the mixture until well blended. 3. Transfer the mixture to a bowl; add pecans and stir to combine. 4. Cover with a plastic wrap and refrigerate until ready to... - 38.3291

GETTING READY 1) Preheat the oven to 500°. 2) In a large bowl, add zucchini, summer squash and red peppers. 3) Pour over 1/4 cup olive oil to toss well. MAKING 4) In a large rimmed baking sheet or jelly-roll pan, spread all vegetables in a single layer. 5)... - 48.8649

MAKING 1. In a small bowl mix the paprika, cayenne, cumin, and garlic. 2. Add the lemon juice to this and stir. 3. Next, add the parsley, coriander, and enough olive oil that it reaches a spreadable consistency. 4. Blend in the tomato juice to this... - 46.802

MAKING 1. In a large pan, place the chicken, garlic and the ginger and cook the ingredients over medium heat. 2. Add cold water to cover the ingredients 3. Bring the water to simmering point and then cover and cook the chicken till the chicken is tender. This... - 42.8958

MAKING 1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside. 2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside. 3) In a small bowl or cup, combine... - 38.2895

MAKING 1) In a saucepan, bring to boil the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin and thyme over high heat. 2) Simmer and let the liquid reduce to about a cup. Let cool. 3) In a blender, blend the liquid and while it is processing,... - 45.0841

MAKING 1) To prepare Vinaigrette Dressing, in a jar with tight-fitting lid add all ingredients. Shake vigorously. 2) Refrigerate the dressing until ready to use. 3) Shake again before using. 4) In a large bowl, mix vinaigrette dressing with chick peas,... - 48.8074

MAKING 1. On a round service platter or plate, arrange the slices of tomatoes and feta cheese, alternately in a concentric pattern, overlapping the slices slightly. Starting with tomatoes as the outer most circle. 2. Cover the platter with cling film and... - 48.6321

1. In a bowl, stir together the refried beans and jalapeno peppers. 2. In another bowl, whisk together the lime juice and mustard. Season with 1/4 teaspoon of the salt and black pepper to taste. Gradually whisk in the corn oil. Mix until incorporated and set... - 40.9574

1. In a bowl, whisk the mustard with the vinegar. Slowly whisk in the olive oil. Add the garlic, 1/4 teaspoon of the salt and the pepper and 1 tablespoon of water; set aside. (The vinaigrette can be prepared 1 day ahead; cover and refrigerate.) Before... - 43.2741

MAKING 1. In a large salad bowl, mix lemon juice, pepper and salt and stir till the salt dissolves; add oil in a thin stream and stir into the dressing; adjust the seasonings 2. In a bowl, crumble the cheese and mash into a paste; combine thoroughly with the... - 30.5128

MAKING 1. In a bowl, mix vinegar or lemon juice, mustard, salt and pepper. 2. Whisk thoroughly for about 20 minutes or until the salt dissolves. 3. Further, add oil in a slow, steady stream. Keep whisking continually. 4. The dressing must emulsify properly... - 31.7636

MAKING 1.Take a medium bowl and add in beans, bell pepper, rice and mix well. 2.In a mixing bowl, beat together the remaining ingredients with a fork or a whisk. 3.Pour this on the rice mixture and toss well to coat. SERVING 4. Can be served immediately. 5.... - 44.733

MAKING 1 Slice the tomatoes. 2 In a serving bowl, place the slices. 3 Sprinkle with 1/4 cup plus 2 tablespoons parsley. 4 In a jar, add the next 6 ingredients. 5 Secure the lid tightly, and shake vigorously. 6 Pour over tomatoes. 7 Place in the... - 42.0928

MAKING 1) Take a bowl and crush seasonings using a wooden spoon. Alternatively use a pestle and mortar. 2) Add in the oil followed by vinegar or lemon juice and mix well. 3) Take small screw-topped glass jars; transfer the dressing to them and... - 35.2531

Place mint, parsley, garlic, oil, vinegar, 2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper into a blender or food processor; process until mixture is smooth and thickened. Adjust sugar and salt to taste. Season lamb with salt and pepper. Oil hot... - 40.5809

MAKING 1) In a bowl, coat chicken with vinegar, oil, seasonings, and rosemary and set aside. 2) Take a skillet, put in the chopped bacon (work in two batches if preparing salad for four). 3) Over medium-high heat, brown chicken and then transfer the bits to a... - 43.2398

Put raspberries in bowl and break apart with fork. Stir in vinegar and refrigerate. Next day stir in half the sugar and return to refrigerator. Third day strain through cheesecloth or very fine sieve. Measure juice and add 2 oz brandy for each cup of... - 28.0599

Combine raspberries and vinegar in a glass bowl or earthenware crock. Cover with a cloth and tie up well to keep out insects. Let stand for 4 days. Drain into a jelly bag and let drip overnight into a glass container. The next day measure the juice. There... - 32.2745

GETTING READY 1) Wash the strawberries and hull. Place in a bowl. 2) Place the bowl inside refrigerator to chill. MAKING 3) In an electric blender, add raspberries, 2 tablespoons each lemon juice and sugar. Blend the ingredients to a smooth mixture. Add more... - 37.2065

1. Hull, rinse and dry raspberries 2. Puree the fruit in an electric blender. 3. Blend in the honey and lemon juice. 4. Sieve the puree to remove the seeds. 5. Beat the cream until it holds firm peaks when the beater is lifted. 6. Add the cold custard slowly,... - 32.1623

MAKING 1. In a large bowl, mix the graham cracker crumbs, 3 tablespoons sugar, and butter to form a crumbly mix. Press this mixture into a buttered 9-inch pie plate and then set aside to chill. 2. In another large mixing bowl, place the softened cream cheese... - 43.2576

To Make Pasta Pinwheels: Fill a wide shallow pan half full of salted water. Bring to a boil and cook noodles until tender. Drain, rinse under cold water, and pat dry. Meanwhile, rinse spinach leaves and while still damp, place in a microwavesafe pie... - 43.8078

Puree the raspberries in a food processor, strain through a sieve (to remove seeds) into a sauce pan. Whisk in the sugar, heat to a boil reduce to simmering. Blend the lemon and cornstarch add to sauce and simmer until thick. - 23.1565

Cook together cornstarch, sugar, and raspberries until thick. Add lemon juice. Chill. Serve nests with a scoop of vanilla ice-cream and raspberry sauce. - 24.5984

Roll out the dough on work surface just under 1/8 inch (1/2 cm) thick and cut out stars about 1 1/2-2 inches (4-5 cm) in diameter. Warm the raspberry jam and use it to attach the stars in pairs; lightly coat the upper surface as well. Mix a thin, transparent... - 25.8515

MAKING 1) Crush the raspberries, sieve and level up the pulp with water to 1 cup. 2) In a saucepan, blend the raspberry pulp, sugar and cornstarch together. 3) Stir continuously and cook, until the sauce is thickened. 4) Stir in lemon juice, allow to cool and... - 32.0813

MAKING 1. Into a tumbler, half fill with broken ice and add Angostura Bitters. 2. Add Raspberry Juice and Pulp, and Plain Syrup; stir well. SERVING 3. Into another tumbler, strain the drink and pour enough soda water to fill it. 4. Garnish with slices of... - 36.6013

Sieve the fruit, ideally by rubbing through a nylon strainer as this removes all seeds and pips. (If you do not mind the pips use an electric blender or simply mash the fruit very thoroughly.) Beat in the sugar gradually. Flavour with liqueur, starting with... - 22.0232

1. Soak raspberries in orange juice and Cointreau overnight. Drain, reserve syrup. Place raspberries in a single layer over the bottom of a 23 cm / 9 in pie dish. 2. Beat egg whites until stiff, gradually add sugar and continue to beat for a further 5... - 31.633

GETTING READY 1. Into the refrigerator place evaporated milk for about 1 hour so that it is thoroughly chilled when needed. MAKING 2. Into a measuring jug drain liquid from can of raspberries and make up with water to 300 ml / 1/2 pint and bring to the... - 37.1669

MAKING 1) Sieve the raspberries make a puree. Measure just enough water required to make the puree up to 1 pint. Ensure that the water and puree are not mixed together. 2) In the water, dissolve the sugar and bring the mixture to boil. Boil for about 10... - 30.6987

MAKING 1. In a large kettle, mix together raspberries, sugar and lemon; over low heat bring the mixture to boiling with frequent shaking, do not stir. 2. Remove kettle from heat, cover and let stand overnight for cooling. 3. Next day, heat the... - 33.655

GETTING READY 1) Preheat oven to 350F (175C). 2) In a bowl, beat egg whites until foamy. Slowly add sugar and continue beating until stiff and glossy. Set aside. MAKING 3) In a saucepan, add raspberry liqueur or extract and jam to heat up. 4) Take cooled... - 43.236

GETTING READY 1) Preheat oven to 375 degrees. MAKING 2) Prepare a pie shell and add sliced almond over the base. 3) Bake about 10 minutes or until lightly golden and cool. 4) In a saucepan, add half the raspberries, half the water, and sugar and boil. 5)... - 48.5906

Puree the berries in a food processor, strain and discard pulp and seeds. In a sauce pan gently simmer the juice down to 2 tbsp (30 ml), cool. Whisk the juice together with the egg yolks. Melt the butter and keep it hot. Place the egg yolks in a double boiler... - 30.3034

MAKING 1) Put in the mint in a clean 1-quart jar and set it aside. 2) Thaw the frozen raspberries and for fresh raspberries, rinse them well in cold water and drain well. 3) In a steel/enamel saucepan, boil the raspberries, vinegar and wine gently, uncovered,... - 40.0097

MAKING 1) In a saucepan over a gentle heat, place the redcurrants; allow to the boil until the juice flows freely from them; strain through a muslin bag or clean cloth, squeeze to get the juice. 2) In a preserving pan, place the raspberries , gently... - 32.5229

MAKING 1) In a cup pour grape juice and sprinkle gelatin over it. 2) Keep aside to dissolve for 5 minutes. 3) In a 2-quart saucepan add raspberries and gently crush with a potato masher. 4) Stir in gelatin and honey. 5) Cook over medium-high heat, stir, and... - 41.2287

In large glass bowl, mix sugar, gelatin and salt. Add milk and eggs; beat until well blended. Cook on MEDIUM (5) for 3 to 5 minutes or until mixture bubbles slightly. Chill until partially set. Add orange liqueur. Fold in coconut, then whipped cream. Pile... - 44.0928

Wash and hull strawberries. Sprinkle with 2 tablespoons Cointreau for each pint of berries and let stand 1 to 2 hours. Thaw raspberries slightly, then whirl on high in blender about 1/2 minute. (Or force through food mill.) Strain through fine sieve to... - 24.9016

For the mousse, fold whipped cream into sour cream, add berries, lemon juice, and sugar. For the crust, in a blender or food processor, chop cookies until fine. Add butter and mix until cookie crumbs absorb butter. Press the cookie "dough" into small sorbet... - 41.0357

Rinse turkey, then pat dry with paper towels. Place on a rack in an unheated broiler pan. Combine lemon juice, water, and soy sauce. Brush turkey with lemon mixture. Broil 5 inches from the heat for 6 minutes. Turn and broil about 6 minutes more or till... - 48.8558

GETTING READY 1. Preheat an oven to 175C (350F). 2. In a small bowl, combine raspberry jam and water and mix well using a whisk. Keep aside MAKING 3. In a medium sized bowl, combine flour, soda, ¼ cup brown sugar, white sugar, ½ cup butter, 2 egg yolks and... - 48.3822

1. Sift flour into a medium bowl, make a well in the center. Combine eggs, butter and milk in a jug, pour into well and slowly mix to a smooth batter. If necessary, blend or process batter to remove any lumps. 2. Pour 2 tablespoons of batter into a heated,... - 36.1996

GETTING READY 1) Preheat oven to 350°F/180°C/Gas 4 before baking. MAKING 2) In a bowl, beat together 2 oz (50 g) caster sugar and two eggs until they become thick and creamy. 3) Sift flour and mix it slowly with the mousse mixture. 4) Take a greased and... - 44.8245

MAKING 1) In a saucepan, put the water and sugar. Gently heat till the sugar has dissolved, stirring all the while. 2) Add the fruit and continue cooking gently for some minutes till the juice begins to run out. 3) Sieve to make a puree and keep aside till it... - 41.8331

Sift flour with salt, 1 teaspoon sugar, and baking powder; blend in butter; add egg yolk and brandy, and mix. Pat into buttered pan (11 x 7 x 2 inches). Spread with jam. Beat eggs until thick and lemon-colored; beat in 1 1/2 cups sugar, vanilla, and melted... - 44.4134

Cook rhubarb according to directions on package, Stir raspberries into rhubarb and add cinnamon and extract. Makes 4 servings. - 23.9376

Dissolve Jello in hot water. Cool. Add iced tea. Refrigerate until jelled. For lemon, use lemon Jello and diet Snapple lemon iced tea. - 26.2926

Place the strawberries, lemonade concentrate and cranberry raspberry concentrate in a blender; cover and process until smooth. Transfer to a punch bowl. Gently stir in ginger ale and club soda. Top with scoops of sherbet. Serve immediately. - 35.6552

MAKING 1) In mixing bowl dissolve raspberry-flavored gelatin in boiling water; sieve raspberries, and stir in. 2) Beat in eggs and then whip in cream, sugar, vanilla, and dry pudding mix. 3) In an ice cream freezer container, pour the mixture and then stir in... - 38.7347

MAKING 1. Pour the required amount of drinking chocolate into a measure and then add boiling water to the pan to make it melt. 2. Pour a little milk in to the measure and add raspberry syrup. Stir well to mix. Pour in the rest of the 1/3 pint with the... - 25.8262

MAKING 1) In a food processor, mix together all the ingredients for 4 to 5 minutes or till they are all thoroughly blended. 2) Put the mixture in a plastic or glass bowl, cover and freeze for about 30 minutes. SERVING 3) Serve the shorbet chilled, as a... - 25.0138

MAKING 1. Line a strainer with cheesecloth and add the yogurt. 2. Allow it to drain over a bowl for 30 minutes and transfer it to a medium bowl. 3. In a food processor puree the raspberries. 4. Fold the raspberry puree into the yogurt. 5. Add the orange rind,... - 35.0624

GETTING READY 1. Into freezer tray pour evaporated milk and freeze till soft ice crystals form around edges. 2. Take out 2 tablespoons of raspberries with syrup for garnish. 3. Drain remaining berries, reserving syrup. MAKING 4. In a pan of boiling water... - 38.4684

MAKING 1) In a measuring jug, add the jelly and level up to 300 ml/ 1 1/4 cups with boiling water. 2) Stir until dissolved, then allow to stand, until just beginning to set. 3) In an electric blender, puree the raspberries then pass through a nylon sieve . 4)... - 37.1

MAKING 1. For custard, in a small bowl soften gelatin in orange juice. 2. In a small bowl beat combining sugar, egg yolks, and salt until well blended. 3. Whisking constantly, into a heavy medium saucepan add egg mixture to scalded milk. 4. Stirring... - 44.5955

GETTING READY 1) Preheat the oven to 250°F°. MAKING 2) Beat the egg whites with rotary or electric beater, until foamy. 3) Beat in the salt and cream of tartar, until slightly stiff and stand in peaks. 4) Gradually beat in the sugar, until very stiff and... - 46.244

MAKING 1) Follow label instructions to toast frozen waffles. 2) Apply 1 tablespoon of jam on each waffle. 3) On serving plates, place the waffles and then cover each with a generous scoop of ice cream, almonds, and a dollop of whipped cream on top. 4) Pour... - 36.8262

MAKING 1.In a bowl, mix together all ingredients. SERVING 2. Serve over pancakes, waffles, or even frozen yogurt. 3. Can be refrigerated for up to a week. - 31.4726

MAKING 1) In a blender or food processor with steel blade, add all the ingredients. 2) Process the items to a smooth paste. 3) Transfer to a bowl and place inside refrigerator to chill. SERVING 4) Serve the sauce over fruits like strawberries, blueberries,... - 33.7024

Puree the raspberries in a food processor, pass through a fine sieve. Pour into a sauce pan, and bring to a boil. Blend the cornstarch with the lemon juice, whisk into the sauce along with the honey. Simmer until thick. Brush the fillets with the oil, then... - 38.2567

GETTING READY 1) Start the broiler and set at medium. 2) Butter a shallow flameproof serving dish and keep aside. MAKING 3) In the prepared dish arrange the peaches with the rounded side up, place under the broiler for 2-3 minutes, turning the dish at... - 40.8292

GETTING READY 1) Preheat oven to 350 degree. MAKING 2) In a bowl, beat egg whites until they form firm peaks. 3) In another bowl, beat egg yolks until fluffy and then stir in salt, cardamom, and cream. 4) Blend the egg yolk mixture with the egg white. 5)... - 37.2709

MAKING 1. In a saucepan, bring the stock to a boil and transfer the stock to a double boiler for adding the rice. 2. Combine the wild rice, oil, and marjoram. 3. Cover and cook over boiling water for about 1 to 1 1/2 hours, or until the liquid has been... - 37.2177

For the Meringue Nests: Beat egg whites until frothy, add cream of tartar and vanilla. Continue beating until doubled. Add sugar 1 Tbsp at a time, and beat until stiff and glossy. Fold in ground nuts. Form individual meringues by dropping 2 Tbsp of mixture... - 46.6176

GETTING READY 1) Reserve 1-3 raspberries per serving to one side. 2) Crush the remaining raspberries a little. MAKING 3) Now place them in a bowl with all the other ingredients, leaving the cream. (If you have no Amontillado, and use dry sherry or dry white... - 40.4997

MAKING 1) In a bowl, combine the raspberry puree and sugar, mix thoroughly. 2) In a saucepan, stir the pectin in water. 3) Bring to a boil over a medium heat, stirring constantly for 1 minute. 4) Remove from heat and immediately stir in the raspberry... - 35.5002

MAKING For the sauce: 1. In a food processor or blender, prepare a puree of raspberries by adding water. 2. Strain to remove seeds. 3. In a pot, add sweetener and lemon juice. Bring it to a boil over a low flame and simmer for 2 minutes. Keep the sauce aside... - 45.1753

MAKING 1) Separate egg yolks and egg whites. Beat the egg yolks with water in top of double boiler. 2) Add gelatin, salt, and half of the frozen raspberries to the mixture. 3) Stir and cook over simmering water till raspberries thaw and gelatin dissolves.... - 39.3034

GETTING READY 1) Take a baking sheet and line it with non-stick baking parchment. 2) Take a 12cm metal cake ring and oil it lightly. Then keep it aside on a flat plate. MAKING 3) Heat a non-stick pan, add in the almonds and sugar into it. Gently heat till... - 41.2382

GETTING READY 1. Soften the gelatin in a bowl of ice cold water. MAKING 2. Into a heavy bottomed saucepan, pour the cream, immerse vanilla pod and stir in vanilla extract and 50g sugar. 3. Bring to the boil, stirring sugar dissolves. 4. Take pan off the heat... - 39.4256

MAKING 1) Rub raspberries through a sieve into a bowl and make a thick puree. 2) Add sugar to sweeten. 3) Add yogurt and lemon juice into it. 4) In a small bowl stir 4 tablespoons of cold water and sprinkle gelatin on it. 5) Let stand for 5 minutes. 6)... - 40.545

MAKING 1) In a shallow pan, put the water and sugar. Slowly bring to a boil, stirring, till all the sugar has dissolved. 2) Peel the pears and leave the wholes with the stalks still on/ 3) To the saucepan, add the pears. Arrange the pears on their so as to... - 35.1639

MAKING 1 Pare apples and core. 2 In a small bowl, cream butter or margarine with brown sugar and cinnamon until smooth and paste like . 3 Spoon into hollows in the apples, dividing evenly. 4 Prepare the piecrust mix, following the label directions, or... - 41.5307

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) Measure the flour. 3) Add the salt and soda. Blend the ingredients together well. 4) Cream together the shortening, eggs and sugars thoroughly. 5) Add the almond extract and water. Mix... - 44.1458

GETTING READY 1) Remove giblets from hens; serve for other use. 2) Wash hens with cold water, and par dry. 3) Slit hens lengthwise, using an electric knife. 4) Coat grill with cooking spray. MAKING 5) In a small saucepan, combine raspberry spread and next 3... - 39.9536

GETTING READY 1) Preheat the oven at 400 degrees. 2) Take the tart pan with removable bottom and line it with the dough. MAKING 3) Read the package directions and prepare the pie crust mix. 4) Put the pie crust mix in the tart pan and bake for 12 minutes at... - 33.3205

GETTING READY 1) Preheat the oven to 120°C/250°F or Gas Mark 1/2. 2) Line 2 baking sheets with non-stick parchment paper and draw 18 circles, 3 inches in diameter. MAKING 3) In a heatproof bowl, add the egg whites and icing sugar and place over a pan of... - 44.4672

GETTING READY 1 Preheat the oven to 375°Fahrenheit. 2 Thoroughly drain the raspberries, and reserve 1 cup of the juice. MAKING 3 In a bowl, mix crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter. 4 Into a 10-inch pie plate, pat the... - 47.2799

GETTING READY 1) Preheat oven to temperature of 300 degrees. 2) Butter 3 large cookie sheets and dust them with flour. Tap off the excess, if any. 3) On each of the cookie sheets, draw 2 circles, 6 ½-inches each, with the help of a salad plate. In case there... - 38.0754

Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with clingfilm and leave to soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve. Spread the bread with the... - 46.7375