Ingredients
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon all-purpose flour
2/3 cup raisins
1/2 cup red wine vinegar
3 1/4 cups water
Directions
In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.
Ingredients
5 quarts water
1 (16 ounce) package rotini pasta
1 1/4 cups tomato juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup whole corn kernels, cooked
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 tablespoons red bell pepper, diced
2 tablespoons diced green bell pepper
1 boneless chicken breast half, cooked and diced
Directions
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
Ingredients
2 pears – peeled, cored and sliced
1 cup port wine
2 shallots, thinly sliced
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
6 cups assorted salad greens
1 cup crumbled Gorgonzola cheese
1 cup chopped walnuts, toasted
Directions
Preheat the oven’s broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.
Ingredients
1 lemon, sliced
1 orange, sliced
3 tablespoons brown sugar
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger cointreau or triple sec
1 (1.5 fluid ounce) jigger gin
1/4 cup orange soda
1/4 cup lemon-lime soda
3/4 cup pineapple juice
3/4 cup orange juice
1 cup ice cubes
1 (750 milliliter) bottle dry red wine
Directions
Place the lemon, orange, and brown sugar in a large pitcher. Pour in vodka, cointreau, gin, orange soda, lemon-lime soda, pineapple juice, and orange juice. Add ice cubes and pour in red wine; stir well until the sugar has dissolved.
