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- Dish type
- Rum cocktails
A twist on the classic Diamond cocktail. The perfect summer drink to be enjoyed all year around.
1 person made this
- 4 tablespoons white rum
- 1/2 tablespoon dry vermouth
- 1/2 tablespoon banana liqueur
MethodPrep:5min ›Ready in:5min
- Fill a highball glass with ice cubes. Pour rum, dry vermouth and banana liqueur over the ice cubes and stir.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
by Jessi McAllister
I'm not a hard liquor girl at all, but it sounded so good I had to try it! I think it would also go well with club soda. It's a sweet hard drink that I think lots of ppl would like. I only gave it 4 stars cuz it did not convert me to hard liquor.-20 Sep 2009
by Arizona Desert Flower
Ever wondered what a liquid banana runt would taste like? This is it. I would hazard to cut this with soda water, both for the over the top sweetness and to cut the alcohol a bit.-23 Nov 2015
Many ready-made oatmeal mixes are packed with lots of sugar but are low on mix-ins. This DIY instant oatmeal mix flips the equation with ample coconut, mango, and seeds that stud each bite. The chia seeds add texture as well as body since they turn pudding-like once combined with a liquid. Plus, thanks to the protein-packed pair of chia seeds and pepitas, this bowl will help boost energy. Keep this instant oatmeal mix in an airtight container on the kitchen counter to make mornings easier and nourishing. If you love overnight oats, just stir together a serving with ¾ cup of your preferred liquid and refrigerate overnight. P.S. Once you've tried this delightful combination, this would work well with other mix-ins of dried fruit, nuts, and seeds.
Shopping tip: unsweetened toasted flaked coconut is available at some supermarkets if you want to cut a step.
Passion fruit juice adds a kicky punch to this ceviche.
We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 4 cups water
- 1/2 cup uncooked large pearl tapioca
- 1 cup coconut water
- 1 cup granulated sugar
- 1/4 cup well-shaken and stirred unsweetened canned coconut milk
- 1/2 teaspoon coconut extract
- 1/2 teaspoon kosher salt
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 1/2 cup superfine sugar
- 2 teaspoons pink peppercorns, crushed
- 4 cups mango sorbet
- 3/4 cup finely diced mango
- 3/4 cup finely diced pineapple
- 1/2 cup passion fruit pulp (from 8 passion fruit)
- 2 tablespoons fresh lemon balm leaves or mint leaves, for garnish
Stir together 4 cups water and tapioca in a bowl. Cover and chill 8 hours or overnight.
Drain soaked tapioca, and transfer to a medium saucepan. Add coconut water, and cook over low, stirring often, until heated through, about 5 minutes. Add granulated sugar, coconut milk, coconut extract, and salt, and cook, stirring often, until mixture has thickened and tapioca pearls are tender, about 25 minutes. Transfer to a medium bowl, and cool completely, about 2 hours.
While the coconut tapioca cools, preheat oven to 200°F. Place egg whites in bowl of a heavy-duty stand mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 1 minute. Add cream of tartar and salt, and beat until soft peaks form, 1 to 2 minutes. With mixer running, gradually add superfine sugar, 1 tablespoon at a time, beating until completely incorporated. Increase speed to high, and beat until stiff, glossy peaks form, 2 to 3 minutes.
Using an offset spatula, spread meringue in a 1/4-inch-thick rectangle on a parchment paper&ndashlined baking sheet. Sprinkle with crushed pink peppercorns. Bake in preheated oven until firm and dry to the touch, 2 to 4 hours. Turn oven off, and leave meringue inside oven until completely dry, about 2 hours. Remove from oven, and let cool completely, about 30 minutes. Break meringue into small pieces.
To serve, place 1/4 cup sorbet in each of 8 (8-ounce) serving glasses. Top each with 1/4 cup coconut tapioca, 1 1/2 tablespoons diced mango, 1 1/2 tablespoons diced pineapple, and 1 tablespoon passion fruit pulp. Top each with 1/4 cup sorbet, and garnish with meringue shards and lemon balm. Serve immediately.
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- 1 pound turkey tenderloins
- 3 tablespoons soy sauce
- 1 tablespoon Dijon-style prepared mustard
- 2 teaspoons dried rosemary, crushed
Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 cup granulated sugar
- 1 large egg
- ½ cup mango puree (from 1/2 ripe mango)
- ⅓ cup coconut milk
- ½ teaspoon coconut extract
- 1 cup butter, softened
- ¼ teaspoon salt
- ¼ teaspoon coconut extract
- 3 cups powdered sugar
- 1 to 3 tablespoons heavy cream
- Blue food coloring
- Light brown sugar
- Candy seashells
- Candy sharks
- Paper umbrellas
To make the cupcakes, preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a medium bowl, whisk together melted butter, sugar, egg, mango puree, coconut milk, and coconut extract. Pour wet ingredients into dry, mixing just until combined.
Pour batter evenly into muffin cups, filling cups 2/3 tbsp full. Bake 20 to 22 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans 5 minutes remove to wire racks to cool completely, about 30 minutes.
To make the frosting, beat butter and salt with an electric mixer at medium speed until creamy. Beat in coconut extract. Gradually beat in powdered sugar until smooth. Beat in cream, 1 tablespoon at a time, until frosting reaches desired spreading consistency.
Place 1/2 tbsp of frosting in a medium bowl tint with blue food coloring and stir to swirl (do not mix completely). Spread 6 cupcakes with swirled blue frosting. Spread remaining 6 cupcakes with white frosting sprinkle white frosted cupcakes with brown sugar. Top with candy shells, candy sharks, and paper umbrellas.
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Kefir breakfast smoothie
Kick-start your morning with this probiotic-rich kefir breakfast smoothie. With mango, orange juice, ginger and turmeric, you'll be ready for the day ahead
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- 2 1/2 cups whole milk
- 2 teaspoons unflavored gelatin
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 3/4 cup sliced peeled kiwi
- 3/4 cup diced fresh pineapple
- 1/4 cup sweetened condensed milk
Heat milk in a medium saucepan over moderate heat to 140°F, about 5 minutes. Sprinkle gelatin over milk and whisk until gelatin is dissolved. Add heavy cream and sugar cook, stirring occasionally, until sugar dissolves and temperature reaches 160°F, about 5 minutes.
Divide the panna cotta mixture evenly among 4 (12-ounce) heatproof glasses. Press plastic wrap directly on surface of each panna cotta. Cool to room temperature, and then refrigerate 8 hours or overnight.
To serve, remove and discard plastic wrap. Top each panna cotta with kiwi and pineapple drizzle with sweetened condensed milk.
Tropical Trail Mix
When you live in Colorado it’s sort of an unspoken requirement that you like being outdoors. Hey I don’t make the rules people, but I sure do follow them. During the winter we’ve got some of the most amazing skiing in the country and you’re sure to find half the state at any one of the many ski slopes between the months of December-May.
If skiing isn’t your thing you can do winter hiking in the form of snow shoeing. I’ve only been once, but it’s my goal this winter to get a pair of snow shoes and try it out again.
During the summer months it’s all about hiking for me and my husband. Since we live less than an hour from the mountains we have easy access to endless trails. We of course have our favorites, but we like to venture out and try new ones whenever we have the opportunity.
A couple weekends ago we went on a beautiful hike about 45 minutes from our house. The trail was part meadow and part forest, with a fairly steep incline for a good 1/2 mile. Let’s just say that after that uphill climb I was having quite the snack attack.
My usual “food” for refueling is energy gel, it’s a little difficult to grab things out of a bag and chew during a long run. However, when I go hiking I feel like I’m getting a real treat by snacking on real food. One of my favorite snacks to bring is trail mix and one of my current favorite flavors is this Tropical Trail Mix!
I like a good balance of salty and sweet along with carbs and protein in my trail mix. When Blue Diamond Almonds sent me a can of their Roasted Salted Almonds and Lightly Salted Almonds I knew they would be the perfect salty protein to add to this tropical trail mix. I chose to use a mix of both kind of almonds to get a nice balance of salt, but depending on your tastes, one or the other will work.
For the carbs and sweetness I added all sorts of tropical dried fruit. Pineapple, mango, banana chips, raisins, and unsweetened coconut flakes. Then, because who doesn’t love a little chocolate in their trail mix, I added some dark chocolate chips.
This tropical trail mix has it all! Sweet, salty, crunchy, chewy, my mouth was in heaven! It was just the snack I needed to get me through another outdoor hiking adventure!
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground coriander
- One 2-inch cinnamon stick
- Pinch of ground cloves
- 1 small bay leaf
- 1 1/2 cups finely diced pineapple ( 1/2 inch)
- 1 1/2 cups finely diced mango ( 1/2 inch)
- 1 cup finely diced papaya ( 1/2 inch)
- 1 small garlic clove, minced
- 1/2 teaspoon finely grated fresh ginger
- 1/2 small Scotch bonnet or habanero chile, minced
- Salt and freshly ground white pepper
In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled.