Michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. It is served in a chilled, salt-rimmed glass.There are numerous variations of this beverage throughout Mexico and Latin America.

Some people in Mexico believe Micheladas are a good remedy for hangovers. There are different variations of Micheladas; for example in Mexico City, the most common form of a Michelada is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients such as Maggi, Worcestershire sauce, Chamoy powder, serrano peppers, Clamato, or slices of orange.

PREPARATION

Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher.

Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.

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In a blender, combine frozen sliced peaches, tequila, triple sec, fresh lime juice, sugar, and ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.

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STEP 1
Make the soup: In a medium pot, melt butter over medium-high. Add onion and saute until translucent, 8 minutes. Add garlic and cook until fragrant, 1 minute. Add 1 cup water and simmer until onions are soft, 8 to 10 minutes. Add peas and cook until bright green, 4 minutes; season with salt and pepper. Transfer mixture to a blender and add buttermilk. Blend until smooth, then pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Refrigerate until cold, 1 hour, then season with salt and pepper.

STEP 2
Make the egg salad: Remove yolks from 3 eggs and discard. Coarsely chop eggs and mix with mayonnaise, mustard, and celery; season with salt and pepper. Make sandwiches with bread, egg salad, and arugula. Serve with chilled soup.

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In a blender, puree cucumbers and water.
Pour through a fine-mesh sieve set over a large bowl, pressing on solids (you should have about 2 cups juice; refrigerate overnight, if desired).
In a pitcher, mash fresh mint leaves with back of a wooden spoon until bruised.
Add cucumber juice, lime, club soda, and agave nectar or honey; stir to combine.Fill four glasses with ice, top with drink, and serve with thinly sliced cucumber.

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1. Preheat oven to 300°F.

2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.

3. In a medium saucepan, bring the milk to a simmer over medium-low heat.

4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.

5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.

6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.

7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.

9. Let the custard cool in the water bath for about 2 hours before serving.

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1. To make the paste, put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed.
2. Heat the oil in a heavy-based saucepan or karahi over a medium heat. 
3. Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2-3 minutes until fragrant. 
4. Add the water, bring to the boil then add the cod. Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up). 
5. Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.

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Filling
Position rack in bottom third of oven and preheat to 450°F.
Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11x7x2-inch glass baking dish.

Biscuits
Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.

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Cut the aubergines in half length-ways. Place them on the board, cut side down, slice in half length-ways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.
Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

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Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 – 10 minutes. Don’t over-bake. Cool on racks.

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Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

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