Cherrytomatolollipops Recipes

Steps:

• Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.

Steps:

• Butter 2 large baking sheets.
• Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart.
• Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissoved.
• Slowly bring to a boil, stirring frequently.
• Continue cooking until candy thermometer registers 275 degrees F.
• Stir in gelatin until smooth.
• Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick.
• Cool completely.
• Wrap each lollipop in plastic wrap and store in an airtight container.

Steps:

• With a serrated knife, cut 1/4 to 1/2 inch off the top of each cherry tomato.
• With a melon baller, or 1/4 tsp, scoop out the seeds, leaving the shell in tact.
• In a small bowl, mash together avocado, lime juice and salt until blended.
• Spoon about 1/2 tsp avocado mixture into each tomato and top with a piece of cheese.
• Skewer each tomato to make a lollipop, and place skewers in a glass to hold upright.

Steps:

• Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
• Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
• Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
• Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!