Date Shake Recipe Recipe For Eggplant Recipe For Meatloaf

BOOZY DATE SHAKE

Steps:

• Add the milk, vanilla ice cream, vanilla paste, dates, banana and 4 ounces bourbon to a blender. Blend on high until well mixed and smooth.
• Divide evenly among 4 chilled glasses, adding about 1/2 ounce bourbon "float" atop each shake.
• Finish with the whipped cream and serve immediately with a milkshake or bubble tea straw.

DATE SHAKES

Steps:

• For each date shake, place 1/4 cup coarsely chopped pitted dates, a handful, in a blender. Add 1 cup cold skim milk and 2 big scoops of French vanilla ice cream. Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth.

DATE SHAKE

Steps:

• In a microwave-safe dish, combine dates and water; microwave, covered, on high for 30-45 seconds or until dates are softened. Cool completely., Place date mixture in a blender; cover and pulse until pureed. Add ice cream and milk; cover and process until blended. Serve immediately.

DATE LOAF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes. Allow to cool.

DATE SHAKE

Steps:

• In a blender, combine dates and milk at low speed until dates are completely broken up.
• Add remaining ingredients and process at high speed until the mixture is smooth, with bits of the dates visible. Pour into iced glasses.

DATE SHAKE

Steps:

• Put all the ingredients in a blender and puree until smooth. Pour into a glass or glasses and serve.

STEAMED EGGPLANT SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.
• Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.
• Chill for at least 30 minutes. Serve cold.

DATE SHAKES

Steps:

• For each date shake, place 1/4 cup coarsely chopped pitted dates in a blender. Add 1 cup cold milk and 1 cup(about 2 large scoops) French vanilla ice cream.
• Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth. Enjoy!

DATE SHAKE

Steps:

• Place all ingredients in the jar of a blender; blend until thick and well combined. Serve immediately.

EGGPLANT SHAKE 'N BAKE PARMESAN

Steps:

• Heat oil in pan for frying (about 350-400 degrees F). Peel eggplant and slice thin (about 2-3/16th inch thick. Scramble egg in small bowl and add milk or water. Pour Shake 'N Bake package contents into another small bowl.
• Dip each slice of eggplant in egg mixture, and then dip each side of the egg coated eggplant into the Shake 'N Bake.
• Place eggplant in heated oil. Cook until dark golden brown, flip, and cook on remaining side. When second side is golden brown, remove from oil. Serve with sliced tomatoes on top of each slice.

DATE-STUFFED BABY EGGPLANTS

Steps:

• Make the bell pepper and eggplant relish: Preheat oven to 350 degrees. Brush eggplant all over with 2 tablespoons oil and season with a pinch of salt. Place cut-sides down on one half of a rimmed baking sheet. Place garlic cloves and onion in the center of a 12-inch piece of parchment-lined foil. Drizzle with remaining 2 tablespoons oil and season with salt and black pepper. Toss to combine. Wrap to enclose and place on the other side of the baking sheet. Bake until eggplant is very tender, about 20 minutes. Set aside to cool. Add cooled eggplant and roasted garlic and onion mixture, along with 2 teaspoons salt, 1/4 teaspoon black pepper, and remaining ingredients, to a food processor; process until smooth.
• Make the stuffed eggplants: Preheat oven to 350 degrees. In a large bowl, toss eggplants with 1/4 cup oil, then transfer to a rimmed baking sheet. Bake, tossing every 5 minutes, until very tender, 20 to 25 minutes. Set aside to cool.
• Heat remaining 1 tablespoon oil in a small skillet over medium. Add scallions and garlic and cook until softened. Set aside to cool.
• Meanwhile, place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
• In a medium bowl, combine cooled scallion and garlic mixture, freekeh, date paste, tomato paste, spices, parsley, and mint. Season with 3/4 teaspoon salt and a pinch of black pepper. Stir in lamb.
• Once eggplants are cool enough to handle, use a paring knife to cut a slit in each eggplant from top to bottom, taking care not to cut all the way through. Carefully open each eggplant and fill with about 1 tablespoon lamb mixture.
• Place stuffed eggplants in a baking dish large enough to hold eggplants in a single layer and bake until filling is thoroughly cooked, 15 to 20 minutes.
• Meanwhile, combine drained rice, 2 cups water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil and cook until rice is just tender, about 5 minutes. Drain rice in a colander.
• Whisk together tahini and lemon juice until smooth in a small bowl. Thin with 1 to 2 tablespoons water, if necessary, and season with salt.
• Transfer rice to a serving platter and top with eggplants. Serve with tahini sauce and bell pepper and eggplant relish.