3296 think pink that redhot flair Recipes

white candy coating, coarsely chopped, crushed peppermint candies (about 7 candies), peppermint extract

pink grapefruit, brown sugar, sugar, divided, butter, melted, seedless red and green grape clusters

butter, softened, divided, sugar, egg, peppermint extract, king arthur unbleached all-purpose flour, divided, baking soda, cream of tartar, salt, chocolate syrup

chopped fresh or frozen rhubarb, water, sugar, strawberry gelatin powder, boiling water, pineapple juice, lemon juice, ginger ale, chilled

pink grapefruit, fresh spinach , torn, chopped green onion, cider vinegar, olive oil, honey, prepared mustard

pink grapefruit, fresh spinach , torn, sliced celery, dried cherries, olive oil, red wine vinegar, sugar, salt, pepper

white grape juice, chilled, cranberry juice, chilled, frozen lemonade concentrate, thawed, club soda, chilled, lemon sherbet

pink and/or white marshmallows, sugar, white baking chips, shortening, double-stuffed oreo cookies, popsicle sticks or craft sticks, semisweet chocolate chips (about 1 tbsp), m & s brand ini chocolate candies (about 2 tbsp)

unsweetened pineapple juice, chilled, tropical fruit punch, chilled, cranberry juice, chilled, ginger ale, chilled, strawberry ice cream, softened

pink grapefruit, peeled and sectioned, navel orange, peeled and sectioned, sugar, sweet red pepper , julienned, red onion, sliced and separated into rings, honey, cider vinegar, poppy seeds, grated onion, lemon juice, salt, ground mustard, grated lemon peel, torn salad greens, sliced fresh mushrooms

ginger ale, strawberry or cherry gelatin, fruit cocktail, drained, cooked rice, chilled, red fruit by the foot fruit rolls, sliced fresh strawberries, silk flowers , optional

pink grapefruit sections, orange sections, lemon, peeled and cut into sections, minced fresh cilantro, lime juice, honey, grated lime peel, cayenne pepper, ground cumin, chili powder, salt, onion powder, garlic powder, dried oregano, boneless skinless chicken breast halves (4 oz each)

torn leaf lettuce, pink grapefruit, peeled and sectioned, ripe avocado, peeled and sliced, red onion, thinly sliced, orange juice, olive oil, lemon juice, ground cumin, garlic clove, minced, hot pepper sauce, chopped pecans, toasted

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

strawberry gelatin, boiling water, vanilla ice cream, chopped fresh strawberries, chopped pecans

evaporated milk, graham cracker crumbs (about 32 squares), butter, melted, strawberry gelatin, boiling water, lemon juice, sugar, grated lemon peel

pink grapefruit, unflavored gelatin, cold water, sugar, salt, white balsamic vinegar, chopped seeded peeled cucumber, leaf lettuce leaves , optional

dried corn husks, lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), baking powder, blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), water, chicken stock, preferably homemade, salt, poblano chilies, seeded and cut into a small dice, fresh or frozen corn (thawed if frozen ), monterey jack cheese , cut into a small dice