Ironsoupspinachandlentilwithapunch Recipes
POISON APPLE PUNCH
Provided by Food Network Kitchen
Categories beverage
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
- Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.
LUAU PUNCH
This slushy fruit punch has been used for years by my family at birthday parties, summer gatherings and now my children ask for it at breakfast...it is our favorite punch. We make it in an empty gallon milk jug.
Provided by CINDYRN
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.
- Let the punch start to thaw 2 hours before serving. Serve slushy.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 45.3 g, Fat 0.2 g, Fiber 0.4 g, Protein 1 g, Sodium 24.3 mg, Sugar 21.5 g
FRUIT PUNCH
Cool and easy recipe. Everyone always loves it, especially my niece.
Provided by Jo Ann Young
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 60
Number Of Ingredients 4
Steps:
- In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 16.4 mg, Sugar 9.5 g
IRON SOUP (SPINACH AND LENTIL WITH A PUNCH)
As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)
Provided by DenaP
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
- Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
- Add the stock/liquid and and lentils to the pan.
- Bring to the boil. Reduce heat.
- Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
- Add spinach. Cook until spinach wilts.
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