Month: May 2010


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This is a recipe to make 1 pitcher (although 1 pitcher probably won’t be enough for a large group.   I usually make at least 2, in which case you would double the following recipe).  You can improvise as you wish, ingredient amounts are not exact and vary depending on tastes.

A big jug of burgundy wine (or about 1-2 bottles per batch)

Bottle of brandy

Bottle of champagne (such as brut)

4 oranges

4 lemons

4 limes

2 apples

2 pears

(you can also add peaches)

To make a large pitcher of Sangria: Squeeze the juice from 2 oranges, 2 lemons, 2 limes, and set the juice aside.  Slice the remaining citrus fruits.  Cut the apple and pear into slices or chunks.  Place sliced oranges, lemons, limes, apple and pear into pitcher.  Add about ½ cup of brandy and the juice from oranges, lemons and limes to pitcher.  Stir.  Then add enough burgundy wine to almost fill pitcher (about ¾ full, leaving room to add champagne later).  Chill pitcher until ready to serve.  Just before serving, top off pitcher with champagne.  Pour into glasses with ice.  You can also top the glasses off with a little champagne too, and garnish with extra fruit slices.


Home Fried Potatoes

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4 large russet potatoes, sliced thinly (about ¼ to ½ inch thick slices)

1 large white onion, sliced

Extra virgin olive oil (enough to cover pan)

Salt and pepper

            Heat oil in pan, add potato and onion slices, sprinkle on as much salt and pepper as you like.  Cook on low heat, turning potatoes and onions occasionally, for about 30 minutes (or to desired crispiness).

Taco Salad

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1-2 cups chopped lettuce or salad mix

1 lb ground turkey (cooked with taco seasonings, such as a taco seasoning packet or with cumin, pepper, and other spices)

1 cup grated cheddar and Monterey Jack cheese

½ of an avocado, diced

A handful of crumbled tortilla chips

2 tablespoons Ranch dressing

1 tablespoon green taco sauce

Assemble first five ingredients in bowl.  Mix ranch dressing and taco sauce together and pour on salad.  Other good stuff to add: sliced black olives, diced green chile peppers, corn, chopped onions, black beans.

Peel and Eat Shrimp Over Saffron Rice

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This is a delicious and easy-to-make meal that my husband and I love.

1 lb frozen, uncooked, peel and eat shrimp

2/3 cup olive oil

4 tablespoons butter

2 tsp chopped garlic

½ tsp red chile flakes

1 tsp ground mustard

½ tsp ground ginger

½ to 1 tsp ground black pepper

One package of saffron rice (*see below)

2 cups broccoli florets

Preheat oven to 350.  Thaw shrimp in cold water.  Place olive oil and butter in a baking dish and place in oven until butter is completely melted.  Remove baking dish from oven and add the following ingredients to it: garlic, red chile flakes, ground mustard, ginger, and ground black pepper.  Mix with a fork.  Add thawed shrimp to this mixture in baking dish, and toss to coat the shrimp with the mixture.  Cook shrimp uncovered in the oven for about 25 to 30 minutes (turning shrimp over about halfway through).

Meanwhile, prepare rice according to package directions (it takes about 20 minutes), or prepare another type of rice of your choice (note, you could also substitute pasta for rice). 

During the last 5 minutes or so, steam broccoli.

Place rice and broccoli in bowls and top with shrimp and accompanying juice.

* The rice I like to use is Mahatma Saffron Yellow Seasonings Long Grain Rice.  It’s inexpensive, available in many grocery stores and makes about 2.5 servings per package.  Plus, it’s really easy to prepare (with water and butter).