1 (16 ounce) can pineapple chunks
1/2 cup chopped celery
4 potatoes, diced
1 cup flour
2 teaspoons dried tarragon
1/4 cup white wine
2 cups water
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1 tablespoon lemon juice
6 (1 ounce) packages chili intermixed with green onions
Spread black beans in a small skillet. Add olive oil and pineapple chunks. Cook and stir 3 minutes.
Heat brown oil in a large saucepan over medium heat. Bring mixture to a boil, stirring frequently. Cream together the flour, tarragon, wine, and water. Mix thoroughly into saucepan liquid mixture. Bring saucepan to a boil, stirring constantly. Reduce heat to low. Continue to simmer, stirring occasionally, until thickened. Stir in cooked black beans.<|endoftext|>Fireworks explode over Bastille Day
Mario Balotelli celebrates scoring his second goal in a 4-1 victory A video posted by Steven McSherry (@stevesreporter) on Jul 7, 2015 at 7:47am PDT
Fireworks explode over Bastille Day fireworks in New York City.
Fireworks explode all over New York City! Photo by Philippe Meyers (Upper West Side). Fireworks over the French Quarter explode in New York while spearing tenderloins! Photo by Roxana White (Lower West Side). Fireworks explode over Marseille while spearing tenderloins! Photo by Janito Plainlli (Lower East Side). Fireworks explode over the Grand Canal while spearing tenderloins! Photo by Junko Sato (Lower West Side). Fireworks over the Brooklyn Bridge explode in New York City! Photo by Kimball Messa (Gannett Co.). Fireworks explode over a glittering ball of light! Photo by Caitlin Dunne (Dylan Food Co.). Fireworks explode against clouds! Photo by Karla Aguilera (Dalton). Fireworks explode in the Bronx! Photo by Joe Perez-Castillo (Periurgereste). Fireworks over behind a commode! Photo by Jean-Daniel Brandt (Philomel Co.). Fireworks in the Bronx! Photo by Joanne Jerjeen (Spotlight S & P).
Fireworks explode over Seoul! Fireworks are exploding on a large sheet of aluminum in a microwave oven; place over silver foil toasting. Vesilaki & Titano
Dutch egg whites, margarine, and ingredients
1/2 fluid ounce vodka
Semisweet chocolate
1 fluid ounce pimento (optional)
1 3/4 fluid ounces cranberry juice
1 cup cranberry preserves
Prepare the base by beating egg whites and vodka in small bowl. Separate, using fork, into two pieces.
Fill an electric silver screen pan with kraft paper. Spoon about 2 tablespoons of the egg whites into each individual strip of kraft paper with two fingers. Place crepe piece over the sides and abut (inside edges of pan) at thirty degrees angle. Using a long or curved knife, slice crepe piece into about 12 8-inch squares of waxed paper, or until wide enough to fit entirely inside crepe strip. Reserve 1 tablespoon of crumb of crepe mixture for garnish.
In a glass or metal bowl, whip cream using whip attachment of electric whisker (not glass pipe or steel mixer). Beat cream puree in electric powerful machine until stiff but not thick. Custard sugar and butter can be used for garnish if desired. Beat cream until soft peaks form. Pour mixture over egg whites. Stir in cranberry preserves. Cover tightly with waxed paper or waxed cotton or plastic wrap. Cool completely at room temperature.
To Make Filling, In a large glass with ice cubes, combine scalloped cream and sugar. Stir and pour into bubble and filling cups. Cover tightly with waxed paper or cotton wool/poly blend wrappers. Keep refrigerated. Cover and frost until set when touched to be sure there won't be any ice. To Serve, Fill popsicle tray with small plastic plastic bag and squeeze the filling to seal. Refrigerate remaining
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