HONEY I LOVE YOU-VANILLA LEMONADE - RACHAEL RAY
This is from Rachael Ray's Food Network Specials, Episode: Rachael Ray's Block Party. I have tweaked it just a little bit! You may easily half the recipe (or double it). Enjoy!
Provided by Sharon123
Categories Beverages
Time 15m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, and using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod.
- Bring the mixture to a boil and cook for 4-5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
- Put the lemon juice into a gallon jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
- Add water or club soda to equal 1 gallon and stir well.
- Serve over ice with lemon wheels or wedges.
Nutrition Facts : Calories 2215.8, Sodium 22.4, Carbohydrate 592.2, Fiber 2.8, Sugar 553.5, Protein 2.8
VANILLA ICE CREAM WITH HONEY
Provided by Ted Allen
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
- Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
- Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
- Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.
STRAWBERRY LEMONADE
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the berries and mint to a glass pitcher and muddle with a wooden spoon.
- In a large pot add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.
- Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.
LEMON CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams
CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON
Provided by Rachael Ray : Food Network
Time 37m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
- Preheat a large nonstick skillet over medium heat.
- In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
- While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
- Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
- Pass syrup and topping at the table.
SOUTHERN-STYLE VANILLA LEMONADE
This lemon yellow lemonade is what I remember lemonade should taste like. Never watered down with a real lemon kick! Serve over ice or frozen lemonade cubes.
Provided by Nessie-Anne
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 32.7 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.9 g, Sodium 9.3 mg, Sugar 25 g
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