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This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
www.delish.com
A strong and dark martini, getting its color from the addition of red wine and rum; this drink packs a punch.
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Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!
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This white wine sangria with peach schnapps, mango chunks, and fresh raspberries is great for outdoor entertaining in the summer months.
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Frozen shards of raspberry mignonette are a cool complement to oysters.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Greek Souvlaki Cheat Sheet Recipe from Food Network
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Get Moussaka Recipe from Food Network