Ingredients:

• 1 cup (250 g) crushed ice
• 4 oz (120 g) Daily’s Strawberry Mix
• 1 oz |(30 ml) white rum

Cooking Method:

1. In a blender,combine all ingredients.
2. Blend until smooth.
3. Strain rum mixture into cocktail glass.
4. Garnish with a fresh strawberry and serve. More cocktail recipes>>>

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper

Ingredients:

• 2 medium zucchinis,cut lengthwise
• 1 tablespoon grated mozzarella cheese
• 1 medium tomato,peeled and grated
• handful of fresh parsley,finely chopped
• handful of fresh peppermint,finely chopped
• handful of fresh dill,finely chopped
• 1 teaspoon red pepper powder
• freshly ground black pepper
• ground nutmeg

Ingredients:

• 2/3 oz (20 g) unsalted butter,melted
• 3 tablespoons runny honey
• 1 tablespoon Dijon mustard
• zest of half lemon
• salt and freshly ground black pepper
• 1/2 pound (240 g) fresh asparagus,trimmed
• 4 salmon fillets
• lemon wedges

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 1 pound (480 g) young carrots,sliced into 1/2-inch (1.25 cm) thick
• 5 cups (1.25 L) chicken stock
• 3 cloves garlic,peeled and crushed
• 2/3 cup (160 g) cream
• salt and freshly ground black pepper
• fresh chopped parsley

Ingredients:

• 2 tablespoons brown sugar
• 3 garlic cloves,peeled and crushed
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 4 pork steaks

Cooking Method:;

1. In a mixing bowl,combine all ingredients,except meat.
2. Mix well to form a paste.
3. Dip pork steaks into the mixture.Set aside for overnight.
4. Preheat halogen oven to 500 F (250 C).
5. Place marinated steaks on the grill rack of turbo oven.Grill on both sides until done.
6. Serve balsamic steaks with baked potatoes.