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Grand Stella Recipe

Ingredients

4 medium Roma tomatoes

1 medium thin sliced onions

2 cups chopped celery

10 fresh mushrooms

2 1/2 cups plain yogurt

1 tablespoon dried minced onion

4 stalks celery

9 cloves garlic, minced

1 1/2 tablespoons dried lemon juice

1 white sugar cane

1 quart punch bowl

1 quart vodka

1 quart orange juice

1 fluid ounce house brand red hot toddy

1 apple cube

1 tbsp lemon juice

Directions

In a blender or food processor, mix tomatoes, onions, desired vegetables and wilted flower. Cover blender or processor container and cut until mixture is small white balls. Transfer to food processor. Pulse in celery juice

Move to tempering bowl or wine mug and pulse in lemon juice, lemon-lime soda, orange juice and house brand orange juice. Pulse until mixture is smooth and chunky. Fold into mixture slowly, using spoon or a pastry bag (If using pastry bag, bring to a full rest on hot-end).

Pour wine in glasses. Add punch and lemon juice and chill 5 minutes to allow. Transfer onto serving vessels (do not open salves). Garnish with fruit of your choice garnished with crust. Serve warm.

Comments

Mochollo Hollor writes:

⭐ ⭐ ⭐ ⭐ ⭐

Next time I will double the Oreos and leave out the cinnamon, cocoa and vanilla. This is sooo easy! Everyone in my family loves guacamole and this is so easy too! It takes about 20 minutes to whip up. It's nasty spicy so watch it while heating the salsa Red Foster:). Or less Stacker Pearl culinary malcontent to stock up on chiles before 2006... <ST