You’ll Need:1/4 cup vegetable oil 1/4 cup tequila 1/4 cup red wine vinegar 2 tablespoons Mexican lime juice 1 tablespoon ground red chiles 1/2 teaspoon salt 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 24 large raw shrimp, peeled and de-veined, tails left onDirections : Mix all
You’ll Need:3/4 cup (1 1/2 sticks) butter or margarine, melted 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 eggs 3/4 cup all-purpose flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt Yellow and red food color 1 (16 ounce) can canned vanilla frosting Garnishes: Mini
You’ll Need:# 1 banana, peeled and cut into 1inch (2.5cm) chunks # 1 orange, peeled and cut into half an inch (12mm) slices # 1 eating apple, core removed and quartered # 1 hard pear, cored and quartered # lemon juice # 2oz. (50g) black grapes, washed and seedless #
You’ll Need:1 cup tequila 4 garlic cloves, minced 1/4 cup olive oil 1/4 cup chili sauce Juice of 2 limes 5 pounds large shrimp, with shells onDirections : Combine all marinade ingredients and mix well. Pour over shrimp and marinate, covered, for six hours in the refrigerator. Grill shrimp over
You’ll Need:3/4 cup margarine 60 large marshmallows 3 quarts popped popcorn 1/4 cup peanuts (or other coarsely chopped nuts) 1/4 cup shredded coconut 1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.)Directions : Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts,
You’ll Need:# 12 X 4oz. (92g) pack frozen cod steaks, defrosted # 1lb. cooked shelled mussels # One and a half pounds (675g) medium prawn in shells # 1lb. (450g) cherry tomatoes # 5fl. oz. vegetable oil # 4 medium onions, finely chopped # Three quarters of a pint (425ml)
You’ll Need:4 large swordfish steaks, cut in half 1/4 cup fresh lemon juice 2 teaspoons Dijon mustard 1/3 cup soy sauce 1 teaspoon lemon peel, grated 1 clove garlic, crushed 1/2 cup vegetable oil Lemon wedgesDirections : Prick swordfish all over and place in shallow, glass dish. Combine all remaining
You’ll Need:16 Halloween Oreos, chopped 1 1/2 cups mini pretzels broken in pieces 1/3 cup raisins 1 (12 ounce) package white chocolate chips Candy corn Milk chocolate to drizzleDirections : Melt chips and pour over mixture of cookies, pretzels, raisins and candy corn in a 13 x 9-inch pan lined
