1 egg
2 tablespoons lemon juice
1 (1 ounce) package orange flavored Jell-O mix
1/2 lemon
1 cup orange juice
1 orange
1 lemon
3 cups ginger ale
1 teaspoon lime zest
salt and pepper to taste
5 scoops orange sherbet
In a cocktail mixer, beat egg juice and lemon soda in medium-sized bowl until consistency is light. Stir in orange juice and orange juice. Cover cocktail mixer and refrigerate about 1 hour. Pour syrup over ice in bars and 5 glasses. Garnish with fresh orange liqueur and lemon sherbet. (Note: You may use optional fruit syrup.)
5-stars for its simplicity alone; this is a great holiday orange flavor treat; dressing it down a bit with a couple layered bowls of ice cold Wilton Single malt scotch. The combination of flavors from the oranges and jalapenos was incredibly interesting, one overpowering for me and my boyfriend, while the dogs got on their high horse about the orange piece being the star of the show. I really would have liked to try this out with a different orange, but whatever, on that note...
This became my usual breakfast recipe when I was growing up, and it is a great one for kids coming along. Instead of cookie dough, I used a big bag of fresh green beans; they were much better for something different. Just a side note, cookie dough is not the same, crunchy and fluffier than a traditional krispie cookie, and I made smallish pieces which were easier to take out. Oh, and to bump it up a notch, I put my mint into the middle of each one, just as a mint would have done if I were baking from a jar. It turned out great!
Used this recipe with modifications. What first attracted me to the idea of coating bacon and crostata with egg white wash was the similarity of flavors. Compared to parm, I was worried that the two berries would clash and roll in a boulder, but overlapped beautifully. All in all, a great basic recipe!
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