187 alice dragon Recipes

dragon fruit (pitaya), tangerines, peeled and segmented, lime, juiced, leaves fresh basil, brown sugar, sparkling mineral water, chilled, crushed ice

fine white sugar, peanuts, corn syrup, glutinous rice flour (you are using it to coat the silk to prevent them from sticking to each other)

skinless, boneless chicken breast halves, worcestershire sauce, bacon, butter, fresh mushrooms, sliced, monterey jack cheese, shredded, honey mustard salad dressing

skinless, boneless chicken breasts, sour cream, grated parmesan cheese, white wine, chicken broth, salt, lemon pepper

chicken breasts, bone or boneless, shredded monterey jack cheese, cream of chicken soup or 1 (10 1/2 oz) can cream of mushroom soup, undiluted, pepperidge farm herb stuffing, melted butter or 1 cup margarine

southern comfort, amaretto, grand marnier, lime juice (optional)

sugar, margarine, eggs, flour, hershey chocolate syrup, milk, margarine, sugar, chocolate chips, vanilla

chicken breasts, marbled cheddar and swiss cheese, mushroom, bacon, honey mustard dressing, for dipping

dragon fruit, finely chopped, lychee, finely chopped, jam setting sugar, butter

dragon fruit, peeled & cubed (about 1-1/2-2 df), sugar, pectin, fresh mint leaves , slightly muddled, fresh lemon juice, water, red food coloring (if using white dragonfruit )

dragon fruit, cubed, sugar, lemon, quartered (squeeze out the juice), water

ground beef, onion, chopped (optional), garlic clove, chopped fine, olive oil, tomatoes, chopped (recommended to make 1 can rotel brand), chili powder, beans, rinsed and drained (choose your favorite alice uses 1 can cannelini beans and 1 of kidney beans)

boneless chicken breast, diced in 1 inch cubes, baby shrimp (defrosted if frozen), dragon fruit, kiwi fruit, skinned and cut into pieces, strawberries , cut into pieces, hoisin sauce, sugar, mint, chopped (optional), chicken broth, lime juice, cornstarch

dragon fruit, finely diced, chopped chives, lemon juice, scallops, olive oil, salt and pepper, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

eggs, heavy cream, sugar, pure vanilla extract, freshly squeezed orange juice, freshly squeezed lemon juice, ground cinnamon, brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices, butter, for the pan, heavy cream, apricot brandy tea leaves (see resources), egg yolks, half of 1 large beaten egg, sugar, pure vanilla extract, pure maple syrup, fruit coulis, sugar, fresh fruit

dozen prunes (pitted , extra-large variety), good red port, sugar, vanilla bean, cream, macaroons, candied violets

distilled white vinegar, borax, very hot distilled or purified water, castile soap or 1/8 cup liquid dish soap, drops essential oils