Limeade

Ingredients:
3 limes
2/3 cup white sugar
2 quarts cold water


DIRECTIONS
Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

http://allrecipes.com/Recipe/Limeade/Detail.aspx

Cherry Limeade

Ingredients:
2 (12 fluid ounce) cans frozen limeade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1 lime


DIRECTIONS
Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.

http://allrecipes.com/Recipe/Cherry-Limeade-I/Detail.aspx

Pineapple Lemonade Spritzer

SYRUP:
3 cups pineapple juice
3 lemons, juiced
1 cup white sugar
1/2 cup honey

6 slices lemon
1 (2 liter) bottle carbonated water



DIRECTIONS
To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

FOOTNOTE
The syrup can be stored in the refrigerator for up to 2 weeks.

http://allrecipes.com/Recipe/Pineapple-Lemonade-Spritzers/Detail.aspx

Raspberry Lemonade

Ingredients:
1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
18 Mint leaves, for garnish (optional)

DIRECTIONS
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

http://allrecipes.com/Recipe/Easy-Raspberry-Lemonade/Detail.aspx

Simple Lemonade

Ingredients:
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Serves 6.

Sauteed Spinach with Toasted Sesame Oil

Ingredients:
2 teaspoon(s) toasted sesame oil
1 tablespoon(s) sesame seeds
2 clove(s) garlic, minced
2 teaspoon(s) minced ginger
1 bunch(es) fresh spinach, tough stems removed
2 teaspoon(s) rice vinegar
1 teaspoon(s) reduced-sodium soy sauce


Directions

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.

http://www.delish.com/recipefinder/sauteed-spinach-toasted-sesame-oil-recipe-5257?click=recipe_sr

Country Chicken Cobbler

Ingredients:
1 bag(s) (16-ounce) frozen mixed vegetables (carrots, cauliflower and broccoli)
1 can(s) (10 3/4-ounce) condensed cream of potato soup
3/4 cup(s) whole milk
1/8 teaspoon(s) ground black pepper
2 cup(s) (1/2-inch pieces) rotisserie chicken meat
1 package(s) (10- to 12-ounce) refrigerated buttermilk biscuits, each cut into quarters

Directions

Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.

Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole or 13" by 9" ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.

http://www.delish.com/recipefinder/country-chicken-cobbler-1627