Monthly Archives: April 2013

Strawberry Punch

Strawberry Punch -Perfect for Summertime!

It's the drink you will never forget~Strawberry Punch............  so refreshing 1 can (46 ounces) pineapple juice, chilled2-1/4 cups water3/4 cup thawed pink lemonade concentrate3/4 cup sugar1 quart strawberry ice cream2-1/2 quarts ginger ale, chilledDirectionsIn a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.Nutritional Facts1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.
1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled

Directions

In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.

Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.
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Grilled Steak with Spicy Chimichurri Sauce

Grilled Steak with Spicy Chimichurri Sauce
Provided By : Edwin L.
Date: 04/29/2013
Course Type : Entree
Time Required : 1 hour
Serving/Yield : 4 servings
Ingredients :
2 boneless ribeye steaks, about 1″ thick
1 tbs good balsamic vinegar
olive oil, to coat
salt and pepper, to season

For the Chimichurri:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 shallot, chopped
1 jalapeño, chopped
6 roasted garlic cloves
1/2 cup olive oil
1/3 cup red wine vinegar
3/4 tsp crushed red pepper
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

Directions :
1. In advance, make the chimichurri: Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. Set aside.

2. Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the balsamic vinegar and just enough olive oil to coat.

3. Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri

View a printable version of this recipe :Print this recipe
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