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Beverages |
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Team Louish
Recipes: 3
Member Since: Jun, 06
Members Favorites: 0
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- 2 cups raspberries, divided
- 3 1/2 cups water, divided
- 3/4 cup granulated sugar, or to taste
- 1 cup fresh lime juice
- Mint sprigs for garnish
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In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar and the lime juice and stir the mixture until the sugar is dissolved.
Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.
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Dessert |
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Team Louish
Recipes: 3
Member Since: Jun, 06
Members Favorites: 0
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- waffles
- 2 eggs
- 1 1/2 cups half & half
- 1/4 cup melted unsalted butter
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 cup flour
- 4 T sugar
- 3 T cocoa powder
- 10 oz. frozen raspberries, thawed
- cookies 'n cream ice cream or frozen yogurt
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To make the waffles
Whisk together eggs, half and half and melted butter. Set aside. In a large bowl, combine dry ingredients. Add egg mixture to dry ingredients and stir until thoroughly blended. Pour batter into pre-heated waffle iron. Bake waffles following appliance directions.
Raspberries
Set aside 2-3 whole raspberries per serving for garnish. Place remaining berries and their juice in a blender or food processor and pureé until smooth.
Assembly
Place a waffle on each plate. Top with a scoop of ice cream or frozen yogurt. Top ice cream or yogurt with raspberry sauce. Garnish with whole berries
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Main Dish |
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Team Louish
Recipes: 3
Member Since: Jun, 06
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- 1 can (16 ounces) Old El Paso® refried beans
- 1/2 cup Old El Paso® salsa (any variety)
- 1/2 teaspoon chili powder
- 8 Old El Paso® flour tortillas (8 inches in diameter)
- 1 cup shredded lettuce
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
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1 . Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2 . Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.
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