Hard Rock Cafe Orange Freeze

Here's a quick recipe for the dessert drink served at Hard Rock Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day. And it's easy to double or quadruple to serve more.

Recipe Ingredient
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint


1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine.

2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.

Serves 1 as a dessert or beverage.

Chili's Calypso Cooler

Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe.

1 1/4 ounces Captain Morgan spiced rum

1/2 ounce peach schnapps

4 ounces (1/2 cup) orange juice splash Rose's lime juice

1/2 ounce grenadine

Garnish

orange

wedgemaraschino cherry

1. Fill a 16-ounce glass with ice.2

. Pour all ingredients over ice in the order listed. Don't stir.

3. Garnish with an orange wedge and a cherry on a toothpick.

Serve with a straw.

Makes 1 drink.

Boston Chicken Cranberry Sauce

Boston Chicken Cranberry Sauce


Categories: Sauces, Fruits
Yield: 3 cups

Recipe's ingredients:
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.