Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda.
For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool.
For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
ecipezaar.com/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
immer. Lower heat and add red pepper flakes. Cover saucepan and
Preheat oven to 350\u00b0F.
Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
Time and bake cakes according to the cake mix directions.
Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
Enjoy!
Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
Saute onion, bell pepper, garlic and ham in the olive oil until onions are clear.
Add seasoning and stir.
Add beans.
Stir constantly and bring to gentle boil.
Reduce to low heat and cook for 1 hour, stirring occasionally.
Serve over rice.
The red beans freeze well.
br>Add the onion, green, red and yellow peppers, tomatoes, oregano
Mix cake mix by directions.
Add food coloring to tint red. Bake as per directions on box.
When cake is cool, mix confectioners sugar and cream cheese and spread on cake. Delicious; tastes like store bought.
Mix cake mix according to directions on back, except use buttermilk instead of water.
In a separate bowl, mix the package of cocoa and red food coloring.
Add to batter and beat for 2 minutes.
Add soda to vinegar, then fold this into batter (do not beat).
Bake according to box directions.
Test with toothpick.
Mix cake mix and milk together.
Add eggs; beat 2 minutes. Take chocolate mix and add red food coloring.
Add to cake batter. Mix soda and vinegar together; fold into batter.
Bake for 30 to 40 minutes in a 350\u00b0 oven.
Brown sausage, add red beans, cream of mushroom soup and 1 can water. Cook until thoroughly heated, about 20 minutes.
Preheat
oven
to
350\u00b0.
Place
1
large
size
(14
x 20-inch) Reynolds
oven
cooking bag in a 13 x 9-inch pan; add flour to bag,
twist
end
and
shake bag to coat.
Add next 7 ingredients; squeeze bag to blend.
Add red beans and sausage; turn bag to blend ingredients.
Arrange ingredients in an even layer.
Close
bag
with
nylon tie; cut six 1/2-inch slits in top of bag.
Bake for 50 to 60 minutes until rice is done.
Prepare your rice as directed while meal is simmering.
Olive oil in dutch oven or large skillet, medium-low heat.
Add minced garlic and cook 1-2 minutes.
Add chopped onion, bell pepper, and celery, saute for 6-8 minutes.
Add spices and broth, stirring well.
Add sausage and washed red kidney beans and fold in until well mixed.
Simmer for 15-20 minutes - cooking out most liquid
Taste test - This is the time to add a little more cajun spice.
Remove bay leaves.
Spoon mixture over 3/4 - 1 cup cooked rice.
Boil red lentils and water for one hour.
Chop celery, carrots and garlic.
Add stock and water to pot of lentils.
Add celery, carrots and garlic to pot of lentils.
Bring to boil.
Add tomato paste, cayenne pepper and salt.
Cover and simmer for 45 minutes.
Serve the thick, rich soup and enjoy!
Add more or less stock and/or water depending on how thick/thin you like your soup.
about 10 minutes.
Stir red bean paste into the thickened