513 glow mold Recipes

ice cubes, vodka, melon liqueur, lemon-lime flavored carbonated beverage

cake flour (8 oz = 225 g), sugar (10.5 oz = 300 g), baking powder (10 g), salt (3.5 g), liquid cup safflower oil (3.75 oz = 108 g), eggs, separated + 3 additional whites (yolks: 1/2 liquid cup = 4.5 oz = 130 g; whites: 1 1/4 liquid cups = 10.5 oz = 300 grams ), liquid cup orange juice, freshly squeezed (6.25 oz = 182 g), grated orange zest (12 g), vanilla (4 g), cream of tartar (4 g)

baking soda, vinegar, drops lemon essential oils, drops orange essential oils

cream cheese, apricot preserves, dry mustard, prepared horseradish, crushed hot pepper flakes or 1/8-1/4 tsp hot sauce, chopped salted peanuts

pillsbury create n bake refrigerated sugar cookie dough, all-purpose flour, pumpkin pie spice, butterscotch candies , disk decorative candies, crushed, hard cinnamon candies , disk decorative candies, crushed

ice cube, vodka, melon liqueur, carbonated lemon-lime beverage

whole allspice, cinnamon stick, broken, apple juice or 2 quarts cider, cranberry juice cocktail, seedless oranges, sliced into rounds, dark rum (optional)

egg white, parsley flakes, drops lavender oil, oats, plain yogurt, yeast (optional), baking soda, multi vitamins, zinc , tablet, assorted herbs , capsules (i used dandelion, burdock, and red clover)

cake flour, baking powder, salt, white sugar, shortening (i use butter flavor), milk, eggs, vanilla

cake flour, sugar, baking powder, salt, safflower oil, egg yolks, egg whites, orange juice, orange zest, grated, vanilla, cream of tartar

mint , sprigs, apple juice, apple juice, cold, hawaiian fruit punch, lemon juice, sprite

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

cornstarch, white fondant, dogwood blossom cutter, blossom mold, green and gold luster dust, leaf mold, leaf cutter

black tea bags, strings removed, cold water, apple cider, apricot nectar, frozen lemonade concentrate, thawed, cherry flavor lemon-lime carbonated beverage, chilled, orange, sliced into rounds, maraschino cherries

cream cheese, softened, apricot preserves, dry mustard, horseradish, dried red pepper, crushed , you can use tabasco too, peanuts, chopped (optional)

apricot nectar, apple juice, fresh orange juice, fresh lime juice, chilled tonic water, grenadine, orange wedge