On 1 Aug 2005 at 16:33, Dezarhea wrote:
> My Husband has fallen in love with olive gardens peach sangria....and
> all I can find are the recipies for their berry or red......can you
> please help me find a recipie for their peach sangria.
Sorry, the Olive Garden recipe is not available. However, below are three others.
White Wine And Peach Sangria
1 (750-ml) bottle dry white wine
3/4 cup peach brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup sugar
1/2 (16-ounce) package frozen unsweetened sliced peaches
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved
Stir first 4 ingredients in large pitcher until sugar dissolves. Add peaches and all grapes.
Refrigerate sangriaa until well chilled, about 2 hours. Serve over ice.
Makes 6 cups.
4 cups Chianti wine
1/2 cup peach puree
1/4 cup fresh lemon juice
2 tablespoons superfine sugar
4 super-ripe peaches, pitted and quartered
1 cup club soda
Combine all ingredients in a large pitcher with ice. Note: you can make the sangria the
day before, without adding the club soda. Stir in the soda just before serving.
Serve chilled in wine glasses.
1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
Mix together the wine, sugar, brandy and lemonade until well mixed. Add in
the peaches, and refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
Found this on a message board:
Guide for Adapting Recipes
In most cases, all ingredients can go into your Crock Pot in the
beginning and cook all day. Many preparatory steps are unnecessary
when using the crock pot. A few hints:
1. Allow sufficient cooking time
2. Cook with cover on
3. Remember liquids don't "boil away" as in conventional cooking.
Usually you'll have more liquid at the end of cooking instead of less.
4. It's "one step" cooking: many steps in the recipe may be deleted.
Simply add ingredients to the crock pot at one time and cook 8 to 12 hours
(add any liquid last)
5. Vegetables do not over-cook as they do when boiled in your oven or in
your range. Therefore, everything can go into your crock pot at one time.
Exception: milk, sour cream or cream should be added during the last hour.
If recipe says:
15 to 30 minutes: 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW*
35 to 45 minutes: 3 to 4 hours on HIGH, or 6 to 10 hours on LOW*
50 minutes to 3 hours: 4 to 6 hours on HIGH, or 8 to 18 hours on LOW*
*Most uncooked meat and vegetable combinations will require at least
8 hours on low.
Use less in slow cooking -- usually about half the recommended amount.
One cup liquid is enough for any recipes unless it contains rice or pasta.
Herbs and Spices:
Leaf or whole herbs and spices are preferred, but their flavour power may
increase -- use half recommended amount. If you use ground herbs and
spices, add during the last hour of cooking.
Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water
and bring to a boil. boil 10 minutes. Discard water after boiling.
Beans must be softened completely before combining with sugar and/or acid
Note: sugar and acid have a hardening affect on beans and will prevent softening.
After boiling beans 10 min., reduce heat, cover and allow to simmer 1 1/2 hours
or until beans are tender. Soaking in water, if desired, should be completed
before boiling. discard water after soaking or boiling.
Generally not necessary. Stir in chopped or sliced vegetables with other
ingredients. Only exception: egg plant should be par-boiled or sautéed,
due to strong flavour. Since vegetables develop their full flavour potential
with slow cooking, expect delicious results even when you reduce quantities.
Because vegetables take longer to cook than meat, slice or chop them when
Pasta and rice:
If recipes calls for cooking noodles, macaroni, etc. cook before adding to
crock pot. Don't overcook - just till slightly tender. If cooked rice is
called for, stir in with other ingredients. Add 1/4 cup extra liquid per
1/4 cup of raw rice. Use long grain converted rice for best cooking results
in all-day cooking.
Milk, cream and sour cream tend to break sown during extended cooking.
When possible add during last hour of cooking. Condensed soups may be
substituted for milk etc and can cook for extended times.
Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients
to crock pot then add water only to cover. If thinner soup is desired,
add more liquid at serving time. If Milk-based recipes have no other
liquid for initial cooking, add 1 to 2 cups water. Then during last hour
of cooking, stir in milk or cream as called for.
On 2 Aug 2005 at 6:35, Hilda wrote:
> I am looking for a recipe for home made canned pears that My family
> made when I was a child in Delaware. All I can remember is that they
> used pears and coconut and called it Pear Honey The pears were cut
> into quarters or halves and cooked with the coconut, it may have had
> other ingredients but not sure. when in the jar it had a slight pink
> color I hope you can help me.
> Thank you
See below for several versions of this recipe.
7 lb. pears
5 lb. sugar
1 (20 oz.) can crushed pineapple
1 lemon, sliced
1 (7 oz.) pkg. coconut, optional
Grind pears. For each cup of pears add 1 cup sugar. Add
pineapple, lemon and coconut. Cook slowly in a large heavy pot
until thickened. Put in pint jars and seal.
6 c. pears, grind fine
1 c. crushed pineapple, drained
2 c. coconut
8 c. sugar
Cook slowly until thick, about 2 hours.
7 lb. pears (after peeled)
3 1/2 to 4 lb. sugar
1/2 c. cold water
1 big can crushed pineapple
2 cans Bakers angel flake coconut
Cut up pears and cook until tender. Mash up with potato masher,
add other ingredients, cook slow in thick cooker until thick. Jar
up and seal.
9 c. ground pears
12 c. sugar
1 lg. can crushed pineapple
4 oranges, peel and grind
1 can angel flake coconut
Cook pears and sugar for 10 minutes. Mix all together and cook
40 minutes. Seal in hot jars.
On 31 Jul 2005 at 16:04, angeliae wrote:
> I am looking for a recipe for a cheese penny. Have you ever heard of
Is this what you mean?
1/2 lb. sharp Cheddar cheese, grated
1/2 lb. butter (real), at room temperature
2 c. plain flour
1/2 tsp. salt
2 c. Rice Krispies
Cayenne pepper to taste (depending on how hot desired)
Mix cheese and butter until well blended. Add flour, salt, Rice
Krispies and pepper. Mix well. Roll into balls the size of large
marbles and bake on ungreased cookie sheet about 15 minutes in
preheated 375 degree oven until lightly browned. Remove to wire
rack as soon as cool enough to handle. Can be made ahead and
frozen; allow to thaw thoroughly before serving, do NOT reheat. Will
keep well several days in airtight container not frozen.
1/3 c. margarine or butter
1/2 lb. Cheddar cheese, shredded
1 c. flour
3 tbsp. onion soup mix
Combine margarine and cheese. Add flour and soup mix. Blend
until dough forms a ball. Divide in half and shape into 2 long
rolls. Wrap in wax paper. Chill 1 hour. Then bake at 400 degrees
for 8-10 minutes on an ungreased cookie sheet.
1 lb. cheese (sharp)
1 lb. or 4 c. flour (plain)
1 lb. butter
1/4 tsp. red pepper
1/4 tsp. salt
Grate cheese and mix with soft butter. (Mix with hands gradually
sifting in flour, salt and pepper.) Chill overnight. The next day
shape dough into small balls. Place on cookie sheet and flatten
with fork. Pecans may be added on top. Bake 350 degrees until
golden, 5-7 minutes.
2 c. Cracker Barrel cheese
1/2 lb. butter
1/4 tsp. cayenne pepper or 6 drops pepper sauce
1/2 tsp. salt
2 c. butter
Shred cheese; warm to blend with butter, salt and pepper to fine,
granulated consistency. Add flour; use hands. Divide into 3-4
parts. Mold into cylinders between Saran Wrap until 1-inch
diameter. Chill. Cut 1/8 slices. Bake on lightly greased baking
sheet until light brown, about 8-10 minutes.
i found this for rice bread hope this helps
On 2 Feb 2005 at 0:27, Kathy
Rice Flour Bread
2 tsp Sugar
1/2 cup Warm Water (110 degrees)
1 Tb Yeast, Active Dry
1-1/4 cup Water
1/4 cup Vegetable Shortening
1 cup Brown Rice Flour
2 cups White Rice Flour
1/4 cup Sugar
3-1/2 tsp Xanthan Gum
2/3 cup Milk Powder (Non-Fat Dry)
1-1/2 tsp Sea Salt
2 large Eggs
Place in a small mixing bowl:
2 tsp sugar
1/2 cup luke warm water
Sprinkle over above mixture: 1 Tb dry active yeast. Set aside for 10 minutes
Combine in saucepan:
1-1/4 cup water
1/4 cup shortening
Heat until shortening melts. Cool to lukewarm.
Combine in mixing bowl:
1 cup brown rice flour
2 cups white rice flour
1/4 cup sugar
3-1/2 tsp xanthan gum
2/3 cup nonfat dry milk
1-1/2 tsp sea salt
Add yeast mixture to flours. Blend well. Add shortening/water mixture. Blend well.
Add: 2 large eggs, mix at highest speed of mixer for 2 minutes.
Pour dough into greased bowl. Let rise in warm place until doubled
(approximately 1 to 1-1/2 hours). Return to mixing bowl. Beat 3 minutes.
Pour dough into 2 small greased loaf pans (or 1 large pan). Let rise until
dough is slightly above tops of pans.
Bake at 400degrees F for 10 minutes. Place foil over bread and bake 50
minutes longer (slightly less making 2 small loaves).
Note: Measure ingredients VERY carefully. The dough appears more like cookie
dough rather than bread dough, so don't be alarmed.
Yield: 1 large loaf or 2 small loaves