Background: I made this concoction about 6 months ago during a summer cabin trip to Lake Tahoe. It is super easy to make, and it’s super yummy as well! A must have for any summer party! (note: you must be of legal drinking age to consume!)
Ingredients:
- Bottle of red wine (I use Charles Shaw or Carlo Rossi’s Sangria)
- Fruits (1 apple, 1 lime, 1 orange, 1 peach, 5 large strawberrys)
- 1 1/2 cups of rum
- 12 oz. can of Sprite
- 3 tablespoons of sugar
- 1 teaspoon of cinnamon
Instructions:
- Chop up fruit and put into a large pitcher.
- Add sugar, cinnamon, rum and Sprite and stir and let sit covered in the fridge for 1 to 2 hours.
- Add bottle of wine and let sit for another 1 to 2 hours in the fridge.
- Serve chilled with ice and enjoy!
Background: My family and I were extremely fortunate to spend our Christmas holidays with the Young Family. The Young’s have been one of my parents oldest friends (time duration, not age…) from Philadelphia. Like my family, they love to cook, and it’s always a delicious feast at their house. One of the appetizers that I ate was this incredible crab dip that Connie made. It was good on crakers, bread, and pretty much anything that I could spread it on. Bring this dish to your next party, and you will be the superstar chef and people will like you!
Ingredients:
- 1 can cream of mushroom soup
- 28 oz. bricks cream cheese
- 1 package Knox unflavored gelatin
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup mayo
- 1 can crabmeat
- 1/4 tsp. curry powder
Instructions:
- Soften gelatin in 1/4 cup water.
- In a medium saucepan, melt soup and cream cheese.
- Add remaining ingredients and mix well.
- Pour into a mold and set overnight in the fridge.
Background:
This recipe comes from my friend, Nancy Gee! I saw this on her facebook profile, and thought it was so yummy!
Recipe:
1. Crab
1 large crab (approx 2.5-3 lbs cleaned, pat dry, and cut into pieces)
5 scallions (cut in 2 in pieces)
1 half dollar size of ginger (cut in matchsticks or sliced)
2 cloves minced garlic
1 tbsp peanut (cooking oil ok)
splash of soy sauce
splash of chinese cooking wine
sprinkle of salt
1 egg
Directions:
Scramble 1 egg with a small sprinkle of salt, and set aside
In a wok, heat up oil on medium high and stir fry ginger, and garlic, and half of the scallions until fragrant. Toss in crab, and stir around for a minute. Add the splash of soy sauce & cooking wine, and mix well. pour scrambled egg over crab, and stir fry for another 10 seconds. Throw in remaining half of scallions, then cover the wok, and let crab steam for 7 minutes. Serve immediately
2. Crustacean Inspired Garlic Noodles
1 bag of chow mein (boiled & strained)
Approx 1 stick of salted butter (use good butter like Kerrygold Irish or Plurga)
1 bulb of garlic (or 1/2 if you plan on kissing somebody)
1 small minced shallot
1/2 tbsp hoisin sauce
grated parmesan (optional)
Directions:
Satay garlic and shallot in melted butter. Turn to low heat, toss in noodles to heat, and add hoisin sauce. I would add 1/2 tsp increments of hoisin until it taste like Crustacean’s. A little goes a long way
Bon Appetit,
Nancy
