Saute garlic and shallot in olive oil.
Add wine, lemon juice, capers and fresh basil, stirring constantly, 5 minutes. Add yellow tail and diced tomatoes.
Cook until fish flakes easily with fork.
Marinade filets longer than 1 hour if possible. Bake or grill this dish. Top the snapper with pineapple, then bananas. Bake at 325\u00b0 for 25 minutes; fish should flake with a fork. Grill 10 to 15 minutes each side. Turn once. Do not overcook the bananas.
Preheat oven to 450\u00b0.
Wash filet and pat dry.
Season with salt and pepper.
Dredge in flour.
Place in buttered baking dish. Peel and slice banana lengthwise.
Arrange on top of fish.
Mix butter and vermouth.
Pour over fish.
Bake, basting often, for 20 to 25 minutes or until flaky.
Prepare fish by washing and patting dry with paper towels. Add small amount of oil in 9 x 12-inch baking pan.
Put in fish. Season with salt, lemon and pepper salt and dill weed.
Bake at 350\u00b0 for 20 minutes.
Prepare the onion and mushroom sauce while baking fish.
Serves 4.
nd one light orange (using yellow and orange); leave one bowl
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
urchase 2 large flat round yellow spongy tart shells from your
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.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
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.
alt, and pepper. Add the yellow squash and saute until almost
add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons
erve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as
Place ox tail, onions and water in a kettle; bring to boil.
Cover and simmer for 2 hours.
Add potatoes, carrots, tomatoes and salt.
Cover and simmer for 1 more hour.
Serve hot.
he bottom.
YIELD: This recipe serves 5 people with about
ogether the pineapple juice and sangria. When the sugar has begun
els to dye icing red, yellow, black, and light blue.