WELLINGTON SLUSH(NON ALCOHOLIC)
Originally served with rum, it's so good without! I believe this was created in the bar at the Wellington Hotel in England, but can't prove it! Adapted from a kiwi site.
Provided by Sharon123
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Add pineapple, orange juice, and sugar to a blender. Blend to mix well.
- Add the ice cubes and blend until smooth.
- Slice kiwifruit into halves and spoon fruit into the existing mixture.
- Pulse until just blended, taking care not to crush the kiwifruit seeds.
- Pour into two serving glasses. Serve and enjoy!
CHERRY SLUSH- NON ALCOHOLIC
A great make ahead slush. Try garnishing individual glasses with orange slices and maraschino cherries. Recipe from Door County Wisconsin.
Provided by Brenda.
Categories Smoothies
Time 5h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine cherry juice blend and sugar in a medium saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat; simmer 3 minutes. Remove from heat.
- In blender or food processor container, combine cherries, orange juice concentrate and lemon juice. Blend 1 minute, or until cherries are pureed. In a 6-cup freezer container, combine cherry mixture and sugar mixture; mix well. Cover tightly; freeze 5 hours or overnight.
- Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve immediately. Freeze remaining slush for later use.
- A shot of your favorite alcohol may be added to individual glasses when adding the lemon-lime soda if desired.
STRAWBERRY LEMONADE SLUSH
A refreshing drink.
Provided by Eve Peterson
Categories Non-Alcoholic Drinks
Number Of Ingredients 5
Steps:
- 1. In a blender, place strawberries, concentrate, water, and ice. Cover and process until smooth. Pour into 2 qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving, transfer strawberry mixture to a large bowl, stir in soda.
THE BEST SALMON WELLINGTON
Recipe from Simply Home Cooked. I made this for Valentine's day, and it was a big hit with my husband and also easy to make.
Provided by Ginger Cook
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper to taste.
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
- Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
- Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
- Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
- Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Nutrition Facts : Calories 1083.2, Fat 68.3, SaturatedFat 21.8, Cholesterol 181, Sodium 716.9, Carbohydrate 57.9, Fiber 2.7, Sugar 2.1, Protein 55.5
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