There area lot of home made alcoholic things to make.... Kaluha, Irish Cream....and various liquors. Also you could make a bag of spices, pack it with an orange and include a split of red wine....with instructions to add the spices, juice of the orange ( or 1/2 the juice) heat and serve with the cake. Linda C

There is no "recipe" for pot roast....because it is all so variable.....but here's my "method". I take that nice piece of chuck and my LeC Dutch oven...I use my red one because the bottom is already stained....and this will stain your enamel pot. First of all, make sure your roast will fit into the pot....flat so that it will brown....if nor you may need to cut it so it will brown. then put just a very little bit of oil into the pot....like maybe a teaspoonful...just enough to coat the bottom....get the pan hot...just enough so the meat sizzles when you put it into the pan...add the meat, and turn the fire down so that it it still "fries and doesn't simmer....but not blazing hot. Add some chopped onion...yellow and I prefer not a sweet onion.....about 1/2 to 3/4 of a cup. Move it around so it's on the bottom of the put as much as opssible, add 2 or 3 cloves of garlic, crushed or grated, Turn the meat as one side browns....it should be very dark brown and some of the fat from the meat should appear in the pan to fry the onions. When the meat and the onions are good and brown ( that should take about 30 minutes....you want a slow brown.....then add a cup of dry red wine....a Merlot, Shiraz, Cabernet....even a Chiante....and 2 buck Chuck or Barefoot is fine, and a cup or beef broth. Add a bay leaf, a jag ( about 1/2 tsp) Worchestershire, about 1/2 to 3/4 teaspoon of roasted mild red peppers....like dried ground hatch Chilis....or Penzy's New Mexico ground red pepper and half a pound of mushrooms washed and quartered...pop on the lid and put it into a 225 oven for about 3 to 4 hours. Open the oven and turn the meat over about every 45 minutes. If it looks like it needs more liquid for the gravy, add a little more broth and wine....but not too much. It should not be bubbling furiously when you open the lid....just sort of steaming. When the meat is very tender to the fork, it's done. thicken the sauce with a slurry of beef broth and flour....add salt and pepper to taste

I have to agree. It was my mistake, and I apologize (as with that darn chicken & stuffing recipe LOL). I tend to forget how some people use these forums as a "beginning cooking course" or whatever. I guess that I just took it for granted that everyone would know what I meant by the "gest" of the recipe. I'm doing a family heirloom cookbook for tried and true recipes, and some of the recipes have REALLY quick cooking directions. I'm "detailing" the directions so that my daughter (now 15) and young "nieces-in-law" (if that's even a word! LOL) will know who to make it. I'll really try to make sure my directions are a little more clearer next time I post a recipe. Heck.. doesn't matter how long one has cooked, there's always something to learn! LOL

Here's our favorite Sangria recipe. Note; adjust fruit, juice, alcohol, sugar....amounts to taste. I always taste and adjust as I mix in the various ingredients. Sangria Recipe courtesy Emeril Lagasse, 2005 Prep Time: 10 min Level: Easy Inactive Prep Time: 2 hr 0 min Serves: Yield: about 1 1/2 quarts Cook Time: Ingredients · 1 (750-ml) bottle red wine (a red blend or a zinfandel are good choices) · 1/4 cup brandy · 1/4 cup orange flavored liqueur (recommended: triple sec or Grand Marnier) · 2 tablespoons fresh lime juice · 2 tablespoons fresh orange juice—Valencia or Blood Orange or whatever you can find; juice of ~one orange · 1/4 cup sugar + 1/8 cup · 1/2 orange, thinly sliced · 1/2 lemon, thinly sliced · 1 unwaxed apple, cored, and cut into thin wedges; Granny Smith · 1 (750-ml) bottle sparkling water, chilled Directions Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water. **We add a splash or so (to taste) of Pellegrino mineral water (in glass, not plastic bottles) to our own goblets, as desired. Copyright 2012 Television Food Network G.P. All Rights Reserved