Rate & Review
These Nectar Mimosas are elegant enough to serve at your next brunch or holiday gathering.
Ingredients:
1 bottle (750 ml.) champagne or sparkling wine*, chilled
2 cans (11.5 fl. oz. each) mango nectar, chilled
Directions:
DIVIDE champagne among glasses; top with nectar.
Estimated Times:
Prep Time:
5
Cooking Time:
0
Cooling Time:
0
Servings:8
Review This Recipe
-
WOW! Try peach necter also!
lindsay from
San Diego, CA
Both were excellent! I served them @ New Years party everone loved them, including me.
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
8
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Grilled Swordfish Kabobs with Avocado Butter features a soy based citrus and mustard marinade that results in a delicious main dish. Try substituting tuna in this great grilling recipe.
Ingredients:
AVOCADO BUTTER
1/2 avocado, peeled and mashed until smooth
1 to 2 tablespoons butter
1 tablespoon fresh lemon juice
1/2 teaspoon MAGGI Seasoning Sauce
1/8 teaspoon garlic powder
1/4 cup thinly sliced green onions, tops included
SWORDFISH KABOBS
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup canola or olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 clove garlic, crushed
2 teaspoons Dijon mustard
4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
4 skewers
Directions:
FOR AVOCADO BUTTER:
COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
FOR SWORDFISH KABOBS:
COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
THREAD fish onto skewers. Discard marinade.
PREHEAT grill or broiler.
GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
NOTE: If you are using wooden skewers, soak in water for 30 minutes before threading.
Estimated Times:
Prep Time:
20
Cooking Time:
4
Cooling Time:
60
Servings:4
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
This Roasted Asparagus recipe is easy and makes a beautiful side dish. Drizzle with soy sauce and sesame oil, roast and finish by sprinkling some grated lemon peel over the top. Great for entertaining and everyday meals.
Ingredients:
1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
2 teaspoons olive or canola oil
2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon sesame oil
Grated peel from 1 lemon (about 2 teaspoons), divided
Directions:
PREHEAT oven to 425° F.
PLACE asparagus on a rimmed baking sheet.
DRIZZLE with oil, soy sauce and sesame oil. Sprinkle with half of lemon peel.
BAKE for 10 minutes or until asparagus just begin to brown and are easily pierced with a fork. Transfer to platter and sprinkle with remaining lemon peel.
Estimated Times:
Prep Time:
10
Cooking Time:
10
Cooling Time:
0
Servings:4
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Mosaic Lime Gelatin is colorful, tasty and easy to make. The lime flavors make it a refreshing addition to a party or special event.
Ingredients:
1 package (3 ounces) lime-flavored gelatin
3 envelopes (7 grams each) unflavored gelatin
1 cup hot water
1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
1 can (12 fluid ounces) evaporated lowfat 2% milk
1/4 cup fresh lime juice
Directions:
PREPARE lime gelatin according to package directions. Pour into 13 x 9-inch baking pan; refrigerate for at least 40 minutes or until set. Cut into small pieces.
SPRINKLE unflavored gelatin over hot water in large bowl; whisk immediately until dissolved.
PLACE unflavored gelatin mixture, sweetened condensed milk, evaporated milk and lime juice in blender; cover. Blend until smooth.
POUR mixture into large loaf pan; gently mix lime gelatin pieces into mixture and refrigerate for at least 4 hours or until set.
TO SERVE, dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
280
Servings:10
Nutrition Facts
Serving Size:
Servings Per Recipe:
10
- Calories: 220
- Calories from Fat: 5
- Total Fat: 0.5g (1% of DV)
- Saturated Fat: 0.5g (3% of DV)
- Cholesterol: 5mg (2% of DV)
- Sodium: 135mg (6% of DV)
- Carbohydrates: 45g (15% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 44g
- Protein: 9g
- Vitamin A: 2% of DV
- Vitamin C: 4% of DV
- Calcium: 25% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.