WAFFLES RECETA RECIPES

Name: Frappe Mocha
Prep time: 5 min
Total time: 5 min
Yield: 2 servings.
Ingredients: 1 teaspoon instant coffee granules; 1/4 cup boiling water; 1 cup fat-free milk; 4-1/2 teaspoons chocolate syrup; 1/2 cup crushed ice; Whipped topping and additional chocolate syrup, optional

FRAPPE MOCHA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Frappe Mocha Recipe: How to Make It - Taste of Home image

Coffee ice cubes power up this refreshing drink. Have it morning, noon or—if you dare—night! —Beverly Coyde, Gasport, New York

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 teaspoon instant coffee granules
1/4 cup boiling water
1 cup fat-free milk
4-1/2 teaspoons chocolate syrup
1/2 cup crushed ice
Whipped topping and additional chocolate syrup, optional

Steps:

In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 15g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

HAGGIS RECIPE | ALTON BROWN - FOOD NETWORK

Haggis Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 5 hours 42 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield Depends on how much you throw

Number Of Ingredients 10

Ingredients

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Steps:

Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.

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