COLD SHOULDER
Make and share this Cold Shoulder recipe from Food.com.
Provided by leeny8
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Put both ingredients in a martini shaker with ice. Shake and pour into cocktail glass.
Nutrition Facts : Calories 40.6, Fat 0.2, Sodium 0.9, Carbohydrate 9.4, Fiber 0.2, Sugar 7.6, Protein 0.6
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- Spiced lamb pilaf. Liven up your Sunday lunch leftovers with our colourful and fragrant one-pot pilaf. The shredded lamb will soak up the flavours of the spices while simmering and fresh herbs provide a finishing burst of freshness.
- Shepherd’s pie pasties. If you’re looking for something a bit more portable than a pie, wrapping your leftovers into a pastry parcel makes a perfect on-the-go meal.
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- Turkish lamb pilau. Sweeten up nutty basmati rice with cinnamon and dried apricots for an exotic one-pot bursting with contrasting textures and flavours.
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- Harissa lamb & hummus flatbreads. We love using slices of lamb in a kebab-style supper: If you can get hold of shawarma seasoning (or make your own, using a blend of paprika, cumin, allspice, turmeric, cinnamon, cayenne, black pepper and garlic), it's great sprinkled on reheated leftover lamb.
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- Chicken Kiev. If you were at a catered event or fancy restaurant during the '80s, you likely would have encountered this delicious gut bomb of a chicken breast, which may or may not actually have Ukranian-Russian origins.
- Seven-Layer Dip. While not exactly extinct, this beloved dip was part of the sudden widespread craze over Tex-Mex cuisine. The first printed version (in a 1981 Family Circle magazine) was even called Tex-Mex dip.
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- Vol au Vent. French cuisine was having a moment: This was the era of Joël Robuchon and Jean-Georges Vongerichten. So what better time to pay homage to yet another fancy one-bite wonder, the vol au vent?
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