Green Monster And Lychee Tnt Recipes

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ORANGE GELATINE MONSTER



Orange Gelatine Monster image

Provided by Food Network

Categories     dessert

Time 5h

Yield Yield: 4 servings

Number Of Ingredients 7

2 envelopes gelatin
1 quart fresh orange juice, divided into 1/2 cup, 11/2 cups and 2 cups
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup blackberries
3 cups vegetable oil
1 bunch bean thread noodles

Steps:

  • In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
  • Top gelatin with the noodles.

LYCHEE MOJITO



Lychee Mojito image

Provided by Food Network

Categories     beverage

Time 5m

Yield 4 drinks

Number Of Ingredients 8

4 tablespoons good-quality grade A maple syrup
1 bunch fresh mint
2 limes, cut into eighths
8 lychees, canned
Crushed ice
4 tablespoons lychee liqueur
8 tablespoons Cuban gold rum
Club soda

Steps:

  • Into 4 tall Collins glasses, add 1 tablespoon maple syrup, about 10 mint leaves, 3 to 4 lime wedges and 2 lychees. Just before your guests arrive, muddle together to bring out the flavors.
  • When your guests arrive, fill each glass with crushed ice, 1 tablespoon lychee liqueur and 2 tablespoons rum. Then fill the glasses the rest of the way with club soda, garnish with a sprig of mint and serve.

PEANUT BUTTER MONSTER COOKIES



Peanut Butter Monster Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 5 1/2 dozen cookies

Number Of Ingredients 15

1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
or 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
2/3 cup sugar
2/3 cup firmly packed light brown sugar
1 tsp. vanilla extract
1 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
1/4 cup water
1/2 cup Pillsbury BEST® All Purpose Flour
1 cup miniature or regular colorful candy coated chocolate pieces
2 tsps. baking soda
1/2 tsp. salt
4 cups quick rolled oats
1 cup semi-sweet chocolate chips
1 cup flaked coconut (optional)

Steps:

  • HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
  • COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
  • DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
  • VARIATION
  • JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.

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