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Baking GALS (GALS stands for Give A Little Support) is a group of volunteer bakers from around the country who bake and ship homemade goodies to our heroic military men and women who are currently deployed in a war zone.
Tuesday, October 26, 2010
Sunday, October 17, 2010
Holiday Sangria
Recipe from Mpls. St. Paul Mag November 2010 - looks good, want to try :-)
A 750 ml bottle of wine (red zinfandel, pinot noir, or merlot)
1 lemon sliced (into rounds)
1 lime sliced
1 orange sliced
1/2 cup brandy
1/2 cup triple sec/Cointreau (or any orange liquor)
1/4 cup white sugar
Mix all ingredients in a pitcher or other seerving vessel and let sit over night. Yields about five 7-oz servings.
Holiday tip: Add seasonal ingredients to taste, such as whole cloves, a cinnamon stick, sliced lime, etc.
A 750 ml bottle of wine (red zinfandel, pinot noir, or merlot)
1 lemon sliced (into rounds)
1 lime sliced
1 orange sliced
1/2 cup brandy
1/2 cup triple sec/Cointreau (or any orange liquor)
1/4 cup white sugar
Mix all ingredients in a pitcher or other seerving vessel and let sit over night. Yields about five 7-oz servings.
Holiday tip: Add seasonal ingredients to taste, such as whole cloves, a cinnamon stick, sliced lime, etc.
Monday, October 4, 2010
Saturday, October 2, 2010
Spicy Rice Pilaf
1/2 cup chopped onion
2 Tb olive oil
2 Cups Chicken Broth
1/4 cup dried lentils, rinsed
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 jar (2 oz) diced pimentos, drained
1 tsp chili powder
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 - 25 minutes longer or until lentils and rice are tender. Yield: 12 servings
Great to go with Mexican! I doubled and had some left over, but doubling it wasn't too much
2 Tb olive oil
2 Cups Chicken Broth
1/4 cup dried lentils, rinsed
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 jar (2 oz) diced pimentos, drained
1 tsp chili powder
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 - 25 minutes longer or until lentils and rice are tender. Yield: 12 servings
Great to go with Mexican! I doubled and had some left over, but doubling it wasn't too much