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.
br>Mix pineapple juice and sangria. When the sugar has begun
This makes a large amount of Sangria, make sure you have a container large enough to accomodate the ingredients.
Mix all the ingredients and let chill in the refrigerator for a few hours.
Add fruit if you'd like.
Use your imagination and ENJOY!
Slice of up all fruit and add to pitcher or punch bowl.
Add the remaining ingredients and stir.
Drink up!
*Note: If providing for a party, you can freeze fruit + fruit juice (berries + pineapple juice) in a bunt cake dish (or other dish with hole in the middle) and add to bowl to keep sangria cool.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
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.
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
ogether the pineapple juice and sangria. When the sugar has begun
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick.
Fill the base of each margarita glass with sangria. Top with margarita mixture.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Make Uris' Easy Biscuit recipe.
Roll out to a 1/4-inch thick rectangle.
Spread with margarine.
Sprinkle with sugar and cinnamon.
Add chopped nuts.
Roll up and pinch ends closed.
Slice into 1-inch pieces.
Bake at 375\u00b0 on cookie sheet for 10 to 12 minutes or until light brown.
ven though my very old recipe states 35 minutes.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
large Ziploc bag for easy grab-and-go lunch.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Beat egg whites until stiff, but not dry, and set aside.
Beat the applesauce with the sugar until light and creamy.
Sift the flour with the baking powder and salt.
Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.