Arnoldpalmercompanycasserole Recipes

Steps:

• Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

Steps:

• Bown beef and mushrooms and 1/2 chopped onions.
• Add tomato sause salt, pepper, and garlic salt and simmer for 1/2 hour.
• Cook noodles.
• Combine cottage cheese, sour cream, remaining chopped onions and green peppers.
• Buttered casserole
• Layer meat, noodles and cheese mixture, ending with meat on top.
• Bake at 300 degrees for 45 minutes
• First 1/2 of cooking time with lid on casserole, remaining with lid off.

Steps:

• Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.
• Lemonade: To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the "lemonade" into the glass.
• Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

Steps:

• Prepare a grill or large grill pan for high heat.
• Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep for 5 minutes. Discard the bags, pour the hot tea into a liquid measuring cup and let cool for 10 minutes at room temperature, stirring occasionally. Let the tea chill in the refrigerator while you grill the lemons.
• Slice one of the lemon halves into 4 thin rounds. Place the remaining halves flesh-side down on the grill pan, and cook until the flesh is deeply charred, about 5 minutes, rotating the lemons as needed so they char evenly. Place the sliced rounds on the grill, and char on both sides, about 3 minutes total. Transfer the lemon halves to a plate, and let cool for at least 10 minutes. (You will be squeezing them, so they should be cool enough to handle.) Reserve the charred rounds for garnish.
• Squeeze the cooled lemon halves into a medium bowl or a liquid measuring cup (you should have about 1 cup of juice). Whisk in the honey and 1 cup cold water.
• To serve, fill 4 tall glasses with ice. Divide the lemonade mixture equally among them. Stir 1/2 to 1 ounce bourbon into each glass. Slowly pour 1/4 of the chilled tea into each glass-it should float on top of the lemonade, making a two-layer drink. Garnish each glass with a charred lemon slice, and serve immediately.

Steps:

• For the crust:.
• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a bowl. Cream together until smooth. Add the flour and salt then stir together until a dough forms.
• Press the dough into a 9 x 9-inch square baking pan so you get an even layer covering the whole base.
• Bake for 20-25 minutes until just starting to turn brown around the edges.
• For the top layer:.
• Heat the unsweetened tea in a small pot over a medium heat. Let simmer until reduced down to 1/4 cup.
• In a medium bowl, combine the flour, sugar, eggs, lemon juice and zest, stirring until smooth. Mix in the tea.
• Pour this over the baked crust.
• Reduce the oven to 300 degrees F and bake for another 20-25 minutes until the top is set.
• Let cool then cut into 16 squares and dust with powdered sugar.

Steps:

• Bring a kettle of water to just before the boiling point. Place the tea bags in a teapot and pour 2 cups of the hot water over them. Allow the tea to steep until it is lukewarm; remove the tea bags. Fill 5 glasses halfway with the ice, then top off with the lemonade and yerba mate. Garnish each glass with a lemon wedge.

Steps:

• Put the sugar into a pan with 4 cups of water and make it into simple syrup (simmer it). Turn off the heat and add teabags and cover.
• Juice the lemons into serving pitcher.
• Add ice to the lemon juice. Add 1/3 of the simple syrup tea. Taste it. Keep adding tea syrup to taste.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.