dd your 2 cups of Pinot Grigio and Garlic.
Take your
er side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened ...
Stir Pinot Grigio, 1 chopped peach, peach schnapps, basil, and agave nectar together in a pitcher; add ice. Pour into glasses and garnish with peach slices.
aucepan. Stir onion, tomato, and Pinot Grigio with the prosciutto; cook over
Combine Pinot Grigio, brandy, and ginger ale in a large pitcher. Stir in lemon and orange slices. Refrigerate for at least one hour.
To serve, pour sangria into ice-filled glasses. If desired, top with club soda. Garnish each glass with an orange slice.
In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
Let set overnight.
The next day put pot on a medium flame and bring to a mild boil.
Add the sugar and bring back to a boil.
Continue to boil for about an hour or until the jelly-stage is reached.
If desired, use a potato masher to break-up the larger pineapple pieces.
Ladle into jars, seal and water bath process for 10-mins.
When processed, invert the jars to cool for an hour, then upright them. This prevents ...
Combine vanilla vodka, sugar, apple cider and pumpkin pie spice in a gallon pitcher and stir until sugar is dissolved. Chop apples, pears and orange into small pieces and add to vodka mixture. Refrigerate mixture and let sit for 2-4 hours. When ready to serve, add chilled pinot grigio and stir to combine.
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
he milk mixture.
orange drink mix.
remaining milk mixture
he cranberry sauce, brown sugar, Pinot Noir and mustard.
Simmer
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
inutes.
Add cranberries and Pinot Noir to the pan.
ish and top with the Pinot Noir sauce.
o room temperature.
Pink Drink:
Brew Acai tea with
Pour 1/4 cup of orange drink into each glass.
Next put half of the sherbet into each glass.
Finally add half of the ginger ale to each glass.
Drink up! Makes 2 drinks.
Combine all ingredients in a container with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Bring water and cinnamon candies to a boil over medium-high heat in medium saucepan, stirring until candies melt.
Add milk; whisk in drink mix.
Bring to a simmer over medium-high heat. Pour into mugs.
Serve warm.
Mix equal parts of Dr. Pepper (or other soft drink) and milk. Pour mixture into an 8 or 9-ounce cup.
Freeze for 1 hour.
Serve with a spoon.