ROSE TOP RECIPES
9 INSANELY REFRESHING ROSé COCKTAIL RECIPES - BRIT + CO
Rosé gets a cocktail makeover.
Provided by Kelli Acciardo
Prep Time 5 minutes
Yield 4
Number Of Ingredients 1
Steps:
ROSé SANGRIA RECIPE | BBC GOOD FOOD
This refreshing fruity drink is perfect for warmer weather, with nectarines, strawberries and orange liqueur - easily doubled for parties
Provided by Lizzie Harris
Categories Cocktails, Drink
Total Time 10 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.
Nutrition Facts : Calories 255 calories, CarbohydrateContent 25 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein
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SEAFOOD COCKTAIL | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
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From jamieoliver.com
Total Time 15 minutes
Calories 191 calories per serving
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Total Time 15 minutes
Calories 191 calories per serving
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- Divide the shredded radicchio between 4 small bowls or glass tumblers. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them. Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve.
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To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
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RASPBERRY ROSE-FILLED DONUTS RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 4 hours 15 minutes
Category dessert
Reviews 5
Total Time 4 hours 15 minutes
Category dessert
- For the glaze: Whisk together the powdered sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thicker glue; if it's too thick, add a little more milk, and if it's too thin, add a little more powdered sugar. Dip the cooled donuts into the glaze and let any excess drip off (if the glaze has a hard time sticking to the donuts, that means it's too thick and that you should add more milk). Stick the squeeze bottle straight down into the center of each donut, wiggle it around to make space and fill up with jam. Top with a sprinkle of pistachios and rose petals and enjoy!
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