Since I don't have an ice cream machine, this time I used Donna Hay's method of freezing the ice cream
mixture in a zip - lock bag, and laying it flat on a tray.
Place Sweet Potato
mixture in a zip - top bag, trim one comer and use to pipe into each blossom.
Place avocado
mixture in a zip top plastic bag.
Place
the mixture in a zip lock bag or a shallow dish and add the chicken.
Not exact matches
Pipe
in the cheese
mixture from the
zip lock bag into the incision of the chicken until chicken is fully stuffed.
Add 3 - 4 Tbsp of vinaigrette
mixture to shrimp (place
in a shallow dish or
zip - top bag to marinate).
Divide
mixture evenly
in half, removing one half to a large piping bag or
zip - top bag and the other to a large bowl.
(If you prefer put wings
in a
zip lock bag then add the sauce
mixture and close it.
Pour
mixture into a gallon
zip - top bag, and drop
in lime slices and jalapeño.
Directions: Combine the avocados, hard - boiled egg yolks and salsa
in a
zip - top bag and squeeze the
mixture (over the sink, just
in case) to incorporate everything evenly.
Rub steak with garlic - oil
mixture; place
in a large
zip - top plastic bag.
Pour the
mixture into a large
zip - top bag, add the tofu slices, gently slosh them around so they get coated, squeeze the bag to suck out as much of the air as possible, and place the bag
in the fridge to let the tofu marinate for at least 3 hours but no more than 5 hours.