BOAT DRINK RECIPE | ALLRECIPES
I had something similar at a local Mexican restaurant and recreated it to the best of my knowledge at home. I figured if I had to recreate it, I could name it whatever I want, that's how I got the name!
Provided by witchywoman
Categories World Cuisine Latin American Mexican
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cocktail
Number Of Ingredients 9
Steps:
- Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange.
Nutrition Facts : Calories 340.7 calories, CarbohydrateContent 46.1 g, FatContent 0.3 g, FiberContent 0.5 g, ProteinContent 0.5 g, SodiumContent 18.1 mg, SugarContent 30.3 g
BREAKFAST BOATS RECIPE | ALLRECIPES
Easy use of leftover baguette for a quick and unique breakfast egg boat treat. I used a day-old baguette end which was just the right size. If you have more, you can make 4 servings.
Provided by Hoolihan
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Scoop out the bread from the center of the baguette pieces, or make a depression by pushing the centers down with your fingers. Place bread boats on the prepared baking sheet.
- Whisk eggs in a medium bowl until blended. Add Cheddar cheese, onion, bell pepper, and 1/2 of the bacon; mix to combine. Pour egg mixture into the bread boats.
- Bake in the preheated oven until until the egg mixture is fully set, 20 to 25 minutes. Broil for a few minutes if egg is not fully set; watch carefully to make sure edges of the bread don't burn.
- Sprinkle with remaining bacon and serve.
Nutrition Facts : Calories 469.8 calories, CarbohydrateContent 32.9 g, CholesterolContent 328.4 mg, FatContent 24.9 g, FiberContent 2.3 g, ProteinContent 28.7 g, SaturatedFatContent 11.5 g, SodiumContent 910.6 mg, SugarContent 4.2 g
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- Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.
ZUCCHINI BOATS WITH CHICKEN | ALLRECIPES
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