Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- 3 cups finely cut rhubarb
- 3 cups crushed blueberries (fresh or thawed frozen)
- 7 cups sugar
- 1 (3 ounce) packet liquid fruit pectin
Recipe
- 1 add rhubarb and berries to a large saucepan, add sugar, mix.
- 2 bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. remove from heat, stir in pectin, skim.
- 3 pour into hot sterilized jars 1/8" from top. wipe top of jar clean. adjust lids, seal.
- 4 process in boiling water bath for 5 minutes.
- 5 makes about 9 half pints.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 4 large bananas
- 60 ml dark rum (4 tablespoons)
- 50 g demerara sugar (2 oz)
- 1 large orange, juice and zest of (grated)
- 2 1/2 ml ground cinnamon (1/2 teaspoon)
- 25 g butter (1 oz) or 25 g margarine (1 oz)
- orange slice, to decorate
- whipped cream or ice cream, for serving
Recipe
- 1 cut 4 large rectangles of baking foil, peel the bananas (keeping them whole) and lay one on each piece of foil. stab them carefully in several places with a small toothpick.
- 2 mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of the butter on top of the banana in each parcel.
- 3 carefully join up the long sides of the foil over the banana and fold over several times to seal, then fold up the short ends of the foil so that the liquid can not escape during cooking.
- 4 place the parcels on the bbq and grill for 15 minutes, turning them over once after 7 minutes.
- 5 open the parcels carefully and transfer to serving dishes, pour over liquid that is left in the foil, decorate with orange slices and serve with whipped cream or icecream.
Total Time: 5 mins
Preparation Time: 3 mins
Cook Time: 2 mins
Ingredients
- Servings: 2
- 1 cup apple juice
- 1/2 cup vanilla yogurt
- 1/4 teaspoon cinnamon
Recipe
- 1 put ingrediants in blender.
- 2 mix them.
- 3 take out.
- 4 drink.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1/4 cup kosher salt, like diamond crystal (or 3 tbsp morton's kosher salt or 2 tbsp table salt)
- 2 tablespoons sugar
- 1 quart water
Recipe
- 1 mix cold water, salt and sugar and stir to dissolve.
- 2 in a non-reactive container, immerse food in brine, seal and refrigerate.
- 3 use 1 quart of brine per pound of meat, not to exceed 2 gallons.
- 4 brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
- 5 will not work if meat is frozen.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 4
- 2 cups grape juice
- 1/4 cup lime sherbet
- 2 cups carbonated lemon-lime beverage
- 1/4 cup lemon sherbet
Recipe
- 1 pour the grape juice into mixing bowl.
- 2 add sherbets to the bowl.
- 3 add the lemon-lime soda to the bowl.
- 4 stir.
- 5 serve immediately.
Total Time: 21 mins
Preparation Time: 15 mins
Cook Time: 6 mins
Ingredients
- 3 cups fresh rhubarb, finely chopped
- 3 cups fresh blueberries, crushed
- 7 cups sugar
- 1 (8 ounce) bottle certo
Recipe
- 1 combine fruits in large heavy saucepan.
- 2 add sugar and mix well.
- 3 place over high heat in a large heavy pan. bring to a full boil and boil hard for 1 minute, stirring constantly.
- 4 remove from heat.
- 5 add pectin. stir and skim for 6-7 minutes.
- 6 freeze or can in hot sterile jars.
- 7 makes 8-9 half pints.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 6
- 1 tablespoon jamaican dark rum
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 2 large mangoes, peeled and cut into 3/4-inch pieces
- 1 cup fresh blueberries
Recipe
- 1 in medium bowl, combine rum, lime juice, and sugar.
- 2 add mangoes and blueberries; toss to coat.
- 3 cover and refrigerate if not serving right away.
