Author: Chef Cloud Wine

Ingredients

2 1/2 cups vegetable oil
2 1/2 cups red wine
water
12 cups all-purpose flour
1 quart vegetable oil for frying
1 cup honey, warmed slightly

Directions

Warm the wine and oil over medium heat. Remove from heat and add 12 cups of flour. Stir in water, 1/2 cup at a time, until the dough comes together in a soft ball. Knead well.

Roll the dough into a snake and cut into two inch pieces. Run each piece over a basket or use a fork to get ridges in the dough.

Heat oil for frying in a large pot. Deep fry cookies until medium brown. Drain on paper towels.

Warm honey in a frying pan until very liquid. Roll the cookies in the honey, and then place in a dish. Allow the honey to cool and serve.

Ingredients

1 pound red potatoes, cut into small wedges
1 1/2 cups water
1 large onion, thinly sliced, separated into rings
4 cups coleslaw mix
8 ounces thinly sliced deli corned beef, cut into 1/4-inch strips
1 tablespoon vegetable oil
1/3 cup red wine vinegar or cider vinegar
4 teaspoons spicy brown or horseradish mustard
1 teaspoon sugar
1 teaspoon caraway seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 6-8 minutes. Add the onion; cover and cook for 4 minutes. Stir in the coleslaw mix. Cover and cook for 3-4 minutes or until potatoes are tender; drain.

In a large skillet, saute the corned beef in oil for 3-4 minutes; stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 2-3 minutes or until heated through. Serve immediately.

Ingredients

4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup chopped green onion
2 cloves garlic, crushed
2 cups chopped, peeled tomatoes
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
salt and pepper to taste
2 pounds large uncooked shrimp, peeled
4 ounces crumbled feta cheese

Directions

Heat oil in a skillet over medium heat. Saute onion in oil until transparent. Stir in green onions and garlic; cook, stirring frequently, for 2 more minutes. Stir in tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste. Cover, and simmer gently for 30 minutes.

Preheat oven to 500 degrees F (260 degrees C).

Spread half the sauce on the bottom of a large oven dish. Arrange shrimp evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese.

Cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned. Sprinkle with remaining parsley, and serve immediately.

Ingredients

1 mango – peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 avocado – peeled, pitted, and diced
1 teaspoon salt

Directions

Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.