Ingredients
2 cups lemon juice
2 cups orange juice
2 cups white sugar
2 cups brandy
4 cups red wine
4 cups club soda
ice cubes, for serving
Directions
Combine the lemon juice, orange juice, and sugar in a pitcher. Stir until sugar has dissolved completely. Add the brandy, red wine, and club soda. Serve in glasses with ice.
Ingredients
1 1/2 pounds pork roast, cut into 1 inch cubes
1 cup dry white wine
2 teaspoons paprika
1 bay leaf
2 whole cloves
salt and pepper to taste
2 cloves garlic, chopped
4 tablespoons margarine, divided
2 onions, sliced
4 tomatoes, chopped
5 cloves garlic, crushed
2 pounds clams in shell, scrubbed
4 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh parsley
1 lemon, quartered
Directions
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.
Ingredients
2 tablespoons softened butter
2 1/2 pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
3/4 cup white wine
1/3 cup water
3/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish with the softened butter.
Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
Ingredients
3 tablespoons light soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
3 tablespoons Chinese rice wine
1 medium green onion, diced
2 skinless, boneless chicken breast halves – cut into bite-size pieces
3 cloves garlic, chopped
1 yellow onion, thinly sliced
2 green bell peppers, thinly sliced
1 (12 ounce) package firm tofu, drained and cubed
1/2 cup water
2 tablespoons oyster sauce
1 1/2 tablespoons chili paste with garlic
Directions
In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
