Ingredients

Recipes

Restaurants

Utilities

Raspberry Mint Tea Cooler

Ingredients: 1 1/3 Cup(s) Tea concentrate (qv) -concentrate 1 Cup(s) Mint leaves, fresh; packed 1/2 c Half-and-half 2 1/3 Cup(s) Water, sparkling -=OR=- 1/2 Cup(s) Raspberry juice concentrate 1/2 c Whipping cream =OR=- -=OR=- 1/2 Cup(s) Raspberry-Cranberry juice 1/2 c Cool whip (lite) Directions: Combine tea concentrate and mint in a pan and bring to boiling. Cover and chill, at least 1 hour. Pour through fine strainer into a pitcher and add sparkling water. Discard mint. (Maybe you should save some mint to use as a garnish. -- KL) Fill glasses with ice. To make liquid layers, pour raspberry concentrate equally into each glass. Next, gently pour an equal amount of cream into each glass, then gently fill with tea mixture. Stir with drinking straws as you sip. Source: Sunset Magazine: August 1994
Check some related videos Similar recipes: Grilled chicken breasts in raspberry vinegar marinade Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occ Mint syrup Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the ju Chocolate mint ice cream In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg y Raspberry parfait pie In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool on a wire rack. Drain raspberries, reserving syrup. Set aside. Add Designer salad with raspberry dressing Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and place in a salad bowl. To make the dressing, place the vinegar in a bowl and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in the oil. Taste and adjus Raspberry meringues 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add pre Hydrox mint dessert Line a lightly greased 3 qt. casserole with the crushed crumbs. Boil sugar, water and salt until clear. Beat egg whites and slowly add the syrup, beating constantly. Add whipped cream to syrup and flavoring and coloring. Pour into casserole and sprinkle Raspberry-chocolate coffee cake Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasional Chocolate-mint sweetheart pie Filling: beat together sugar and butter at medium speed until light and fluffy. Stir in melted chocolate, vanilla, and peppermint extract. Add eggs, 1 at a time, beating well after each addition. Beat together cream and sugar at medium speed untilso Raspberry-swirl cheesecake Preheat oven to 350F. wrap exterior of a 9 inch springform pan (including base) in a double layer of foil; set aside. Stir together cracker crumbs, melted butter and 2 T sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until s Barbecued octopus with grilled escarole and mint Preheat grill or barbecue. Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes until tender. Remove, rinse and cut into 4 pieces. In a mixing bowl, stir together olive oil, lemon zest and Chocolate raspberry cakes Preheat oven to 325F. Butter six 3/4-cup souffl dishes or custard cups. Arrange dishes on baking sheet. Mix chocolate, butter, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat; cool to lukewarm, stirring often, about 1 Mint julep syrup Combine sugar and soda water in a saucepan and stir until sugar is dissolved. Add lime and lemonade concentrate. Bring to a full boil. Remove from heat and add Creme de Menthe or Creme de Menthe topping. Chill. To serve, combine 3 parts syrup with White chocolate and hazelnut roulade with raspberry compote Roulade: Prepare baking sheet by lining with silicon paper. Beat eggs and sugar together till it becomes like the consistency of thick cream. Stop the machine, remove and fold in the sieved flour and cocoa. Mix gently being careful not to knock out the ai Chocolate raspberry cheesecake * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and Chocolate mint heaven Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of ore Chocolate decadence with raspberry sauce Butter an 8-inch spring form pan. Place an 8-inch round wax paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg and 1 Tbs. sugar in the bowl Lemon raspberry muffins * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring Mint chocolate chip ice cream Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, peppermint, whipping cream, and green food coloring. Cover and refrigerate 30 minutes. Pour into canister and freeze as d Chocolate mint sauce Heat corn syrup in small saucepan to boiling; boil until thick, about 1 to 2 minutes. Remove from heat. Stir in water, stir until smooth. Stir in sugar and butter; return to heat. Bring to boiling; boil 3 minutes, stirring constantly. Remove fr Green lentils with cilantro & mint Put the oil in a pressure cooler and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, put in the asafetida and the red chilies. Stir once. Aleksander torte (raspberry-filled pastry strips) In a large mixing bowl, combine the chilled butter, 3 cups of the flour and the sugar and, with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into Chopped winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabb Chocolate-mint cookie sandwiches 1. To prepare cookies: In a medium bowl, combine flour, baking powder and salt; set aside. In mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture 1/2 cu Raspberry tart coffe cake 1. Grease and flour a 9x2 inch round tart pan with a removable botom. In large bowl, stir together dry ingredients. Using a pastry blender, cut in butter until mixture resembles course crumbs. Make a well in the center of dry ingredients. 2. In a small Raspberry ribbon cookies Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Remove one portion of dough fro Salsa de frambuesas o moras (raspberry or blackberry sauce) Makes about 1 cup ? pint raspberries or blackberries, or a combination 2 tablespoons sugar Fresh orange juice, if needed 1 tablespoon orange, cherry, or raspberry liqueur In a blender or food processor, process the berries and sugar until smooth. Strain t Yogurt chicken with garlic-mint dipping Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a Chocolate mint sauce from lisa Melt the chocolate in the top of double boiler. Mix in the Schnapps and whipping cream. Heat through. Delicious served on your favorite ice cream. Makes 1 1/2 cups. The Inn at Weston Post Office Box 56 Weston, Vermont 05161 (802) 824- Brach's choco-mint ice cream In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve i Mint flavored tofu dip Blend all ingredients with a food processor until smooth. Eat with fresh vegetables such as carrots, cauliflower, cucumber or chips. Devilish raspberry cake To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking powder and baking soda. Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low spee Chocolate mint cookies Melt butter, sugar, water, and choco chips over the stove and pour into mixing bowl. Add eggs, soda, flour and salt. Chill one hour. roll into balls and smoosh before cooking. Cook at 350 for 12 minutes. After cookies have backed put 1/2 or 1 (I like 1 be Flourless chocolate raspberry cakes Position rack in middle of oven and heat to 375 F. Line a muffin tin with paper or foil liners. Heat chocolate and amrgarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and co Cappuccino cooler In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Pour over crushed ice. Garnish with a dollop of whipped cream and serve. Champagne melon cooler Blend champagne melon, juices and sugar until smooth. Refrigerate covered for several hours. Serve topped with sliced strawberries. For the perfect afternoon picnic, simply freeze for 1/2 to 1 hour before packing. "Sunday Mail" Adelaide South Au White chocolate raspberry triangles Melt butter. Add chopped white chocolate squares and set aside. Beat eggs with sugar until thick and lemon coloured. Stir in white chocolate-butter mixture until smooth. Add to egg mixture with vanilla, salt and flour. Mix well. Spread half the batter int Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. *** Recipe Variation - process 1/4 c sugar with 1 c gresh basil Cucumber and mint salsa This goes well with grilled fish. PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. Chilled mint soup Peel cucumbers and halve lengthwise. Scoop out seeds with a spoon and discard. Cut cucumbers into chunks. Place cucumbers, onion, and garlic into a food processor. Process until smooth. Add 1 cup of yogurt and process until smooth. Scrape into a m Ben & jerry's raspberry ice cream Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 h Melange catering's raspberry cheese torte This is a specialty of Linda West's Melange Catering and one of the Chronicle's most requested recipes. The recipe was developed with Hellman's brand mayonnaise. DIRECTIONS: Place grated cheese in a large bowl and let stand at ro Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Raspberry sherbet #2 SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pr Raspberry cream Whirl cottage cheese in a food processor or blender until smooth and creamy. Add brown sugar and ginger; continue whirling until well blended. Whip cream until it forms peaks. Fold cheese mixture into whipped cream. Chill. Just before serving, gen Raspberry rascal Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple. MAKES: 3-4 SERVINGS recipe may be halved for 2 servings SOURCE: _The Non-Drinker's Drink Book_ by Gail Chocolate-raspberry truffle cheesecake Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside. Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until Green pea and mint soup Place the peas, potatoes and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes or until the potatoes are tender. Roughly blend the soup until almost smooth and return to the saucepan over medium heat. Add the c Raspberry margarita mousse (this one for your brian) put 2 tablespoons of cold water in a small sauce pan, and sprinkle the gelatine over it. let set for 5 minutes. heat on low until completely dissolved. set aside. using a double boiler over low heat, mix the egg yokes, 2 tablespoons of sugar, lime juic