he milk mixture.
orange drink mix.
remaining milk mixture
This is sort of 3 recipes in 1, but it's
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Place pork in large Ziploc plastic bag.
Add barbecue sauce and Recaito Criello.
Marinate for several hours (overnight is best). Season with salt and pepper.
Place in large pan and add melta and bake in 350\u00b0 oven for 2 1/2 hours.
Wonderful served with black beans and rice.
nother great (and much simpler) spanish drink check out my recipe for
o room temperature.
Pink Drink:
Brew Acai tea with
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
Spanish Rice (can be made in
nd continue(Sofrito is a Spanish tomato and onion sauce which
Heat saucepan and cut spanish chorizo
This is called \"guarnicion\".
SPANISH VERSION: GAZPACHO. 6 tomates maduros
Heat water for the noodles and let come to a boil in a separate pot.
Add noodles to boiling water when you add the mushrooms and black olives to the Spanish chicken mixture in the large skillet. Begin by sauteed chicken strips in a large/deep skillet on medium-low heat with the olive oil, turning occasionally.
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.
Prepare Spanish rice as directed on package.
Brown ground meat with chopped onion and pepper.
Add to cooked Spanish rice and simmer about 10 minutes more.
Delicious!
Combine Spanish rice and tuna in a saucepan.
Sprinkle with Parmesan cheese.
Heat until piping hot.
Stir often.
Serves 4. If you need more, add either another can of tuna or another can of Spanish rice.
preheated earthenware dish (a Spanish cazuela), add the squid to
nd refrigerated.
For the Spanish spice rub:.
Whisk together
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.