Sparkling Raspberry Lemonade
- 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
- 3 cups water
- 3/4 teaspoon lime juice
- 1 (12 fluid ounce) can Sprite
- 1 cup crushed ice
- 1 cup fresh raspberries, garnish
|1.||Melt the butter in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the coconut milk and yogurt. Season to taste with salt.|
|2.||Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Shred chicken and serve.|
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
If you don't have a good sloppy joe recipe, this is a good one to have. The Montreal Steak seasoning adds a nice smoky flavor.