Tennesseelemonade Recipes

LYNCHBURG LEMONADE

Lynchburg Lemonade image

Provided by Guy Fieri

Time 10m

Yield 1 drink

Number Of Ingredients 5

Ingredients

41/2 ounces Jack Daniels
11/2 ounces triple sec
3/4 ounce freshly squeezed orange juice
6 ounces sour mix
3 orange and/or lemon slices

Steps:

Combine the Jack Daniels, triple sec, orange juice and sour mix in a cocktail shaker with ice; shake well. Strain into a large fishbowl glass filled with ice and add the orange and/or lemon slices. Serve with straws for sharing.
Photography by: James Baigrie

TENNESSEE LEMONADE

Tennessee Lemonade image

Make and share this Tennessee Lemonade recipe from Food.com.

Provided by MARIA MAC

Categories Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces simple syrup (2 ounces sugar and 2 ounces water)
2 slices fresh lemon, plus extra
fresh lemon, for garnish
1 1/2 ounces gentleman jack Bourbon
ice
1 ounce triple sec or 1 ounce Cointreau liqueur
splash club soda

Steps:

In a small sauce pan over high heat, combine sugar and water and bring to a boil. Turn off heat and cool. In a mixing glass, muddle lemon, add bourbon, simple syrup, ice, and triple sec. Shake and pour into a Collins glass, finished with a splash of soda on top. Squeeze a lemon slice on top.

Nutrition Facts : Calories 123, Sodium 0.4

TENNESSEE EGGS

Tennessee Eggs image

An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish.

Provided by DARLINGGIRL

Categories Breakfast and Brunch Eggs

Time 1h10m

Yield 5

Number Of Ingredients 7

Ingredients

6 eggs
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream
salt and pepper to taste
ground cayenne pepper to taste
¼ cup dry bread crumbs, divided

Steps:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
Peel cold eggs.
Separate yolks and egg whites. Chop them separately; set aside.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 1 1/2 quart baking dish.
Melt butter over low heat and gently stir in flour.
Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
Mix egg whites with cream sauce and pour into prepared baking dish.
Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
Bake in preheated oven until bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 8.2 g, Cholesterol 359.7 mg, Fat 43.8 g, Fiber 0.3 g, Protein 10.4 g, SaturatedFat 25.3 g, Sodium 176.1 mg, Sugar 0.9 g

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