MAJORCA SANGRIA (THE REAL DEAL)
From CULINARIA SPAIN & recipe editor Ingeborg Pils comes this recipe straight from Majorca, known as Spain's *Island of Wine* for its long tradition of excellence. Altho the vineyards are sml by modern stds & produce 1.5 mil liters for export, demand for the wine is so great on the island that very little wine is actually exported. This recipe was described as authentic, but strangely did not suggest a particular red wine. Since I do not feel qualified to choose for you, I will leave that to your best judgment. (Time *does* include time for fruits to sit in the sugar) *Enjoy*
Provided by twissis
Categories Beverages
Time 20m
Yield 8 5 oz servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Using a sharp knife, cut away the rind from the orange & lemon in a spiral motion. Remove the pith from both fruits & slice the flesh.
- Peel peaches, halve them, remove the pits & cut the flesh into pieces.
- Place the fruit in a lrg glass pitcher, sprinkle w/the sugar & allow mixture to sit for 10-15 minutes in the refrigerator.
- Add red wine, brandy + mineral water, stir gently to mix well & serve immediately.
- NOTE: The recipe emphasized strongly that all ingredients should be well-chilled & sangria should *ALWAYS* be served *ICY COLD* !
Nutrition Facts : Calories 157.2, Fat 0.1, Sodium 5.4, Carbohydrate 12.1, Fiber 1.4, Sugar 7.5, Protein 0.6
CHINESE FRIED RICE (THE REAL DEAL)
Ok people I have been experimenting with fried rice a great deal, and am pretty much going to rest with this recipe. All the recipes I have tried were just missing something so I have taken the best parts of each recipe and combined them. I am going to use jasmine rice for this recipe because in my opinion it is superior to basmati. Comments/suggestions welcome.
Provided by teakettle6
Categories Chinese
Time 23m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
- Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
- Heat wok and 3-4 tablespoons of wok oil to medium heat.
- Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
- Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
- Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
- Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
- While cooling salt to taste in order to enhance the flavor.
Nutrition Facts : Calories 626.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 128, Sodium 1034.7, Carbohydrate 125.9, Fiber 4.5, Sugar 3, Protein 15
MARYLAND CRAB CAKES, THE REAL DEAL
My mom made these when I was just a kid. Several years ago, DH took his first post-retirement job as Seafood Supervisor in a local grocery chain, made these for the seafood department, and the word spread, so that they were taking phone orders for "HIS" crab cakes ! The owner told him that Matzo Meal in place of the bread crumbs works very well due to the soda cracker addition.
Provided by NurseJaney
Categories < 30 Mins
Time 25m
Yield 10 cakes, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in a large bowl.
- CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
- Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
- Carefully form into 10 slightly flattened cakes.
- Refrigerate cakes several hours or overnight.
- Prepare by either frying in olive oil or butter, or broiling.
- Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.
Nutrition Facts : Calories 326.4, Fat 9.1, SaturatedFat 1.9, Cholesterol 229.5, Sodium 871.7, Carbohydrate 20.3, Fiber 1.2, Sugar 3, Protein 38.6
GERMAN POTATO SALAD - THE REAL DEAL
Well at least it was in our family. This recipe was my grandma's and it's the only one I'll eat (about every 5 years). It's not the most heart healthy recipe in the world, but oh, the memories it brings back. This is how grandma wrote it out.
Provided by Deely
Categories Potato
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place unpeeled potatoes and water in saucepan and bring to boiling point at high heat.
- Turn to low heat and cover.
- Cook 25 to 30 minutes longer or until potatoes are tender.
- Drain and cut into thin slices.
- SAUCE:.
- Cut bacon into small pieces, brown, then remove from drippings.
- Add more bacon fat to make 1/2 cup.
- Blend sugar, flour, salt and pepper in a small bowl.
- Add to bacon drippings and stir to make a smooth paste.
- Add vinegar and water.
- Bring to a boil for 2 to 3 minutes, stirring constantly.
- Combine the hot sauce, sliced potatoes and onions.
- Let stand at room temperature 2 to 4 hours.
- Sprinkle with bacon pieces just before serving.
Nutrition Facts : Calories 297.7, Fat 11.6, SaturatedFat 4.4, Cholesterol 11.4, Sodium 518.8, Carbohydrate 44.2, Fiber 4.2, Sugar 11.6, Protein 4.3
CARNE ASADA - THE REAL DEAL
This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).
Provided by Jostlori
Categories Meat
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
- Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
- Zip bag closed and shake or knead to blend all ingredients well.
- Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
- Drink rest of beer while meat is marinating.
- Place meat on hot grill, turning only once, about four minutes per side for medium well.
- When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
- Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.
Nutrition Facts : Calories 409.4, Fat 18.9, SaturatedFat 7.8, Cholesterol 154.2, Sodium 125.3, Carbohydrate 5.3, Fiber 0.2, Sugar 2.4, Protein 48.6
BIG MAC SAUCE - THE REAL DEAL
This is a copycat recipe that I believe is closest to the original. It takes a bit more effort than other copycat recipes but I believe it's worth it. Let me know if quantities don't look right.
Provided by Lee9844
Categories Low Protein
Time 45m
Yield 3 Cups
Number Of Ingredients 10
Steps:
- Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil.
- Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool.
- Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool.
- Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil.
- While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce.
- In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours.
- Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.
Nutrition Facts : Calories 846.6, Fat 70.9, SaturatedFat 9.1, Cholesterol 40.7, Sodium 1922.9, Carbohydrate 55.4, Fiber 1.8, Sugar 24.5, Protein 2.4
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