Nice Recipes photos
A few nice recipes images I found:
2011 South Beach Wine & Food Festival: Specialty Cocktails Served at The Cosmopolitan “Slice” – Pink Sangria Recipe
Image by The Cosmopolitan of Las Vegas
The Pink Sangria recipe. The Pink Sangria was one of two specialty cocktails served at The Cosmopolitan "Slice" at this year’s Food Network’s 2011 South Beach Wine & Food Festival. The other specialty cocktail was the Lock Stock & Barrel.
The Cosmopolitan of Las Vegas team hit South Beach, FL for the 2011 South Beach Wine & Food Festival. Festival goers had a chance to visit The Cosmopolitan "Slice" to get a glimpse of what awaits them in Las Vegas.
For more information or to book a room, visit: www.cosmopolitanlasvegas.com
Find The Cosmopolitan on…
Twitter: @Cosmopolitan_LV
Facebook: www.facebook.com/TheCosmopolitan
YouTube: www.youtube.com/user/TheCosmopolitanLV
Lentil Soup (Recipe)
Image by Ruthieki
I love this lentil soup. It’s warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes well, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It’s fat-free and economical to make, as well.
Lentil Soup- Makes about 10 servings.
3 cups lentils (or one bag’s worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste
red wine vinegar, to drizzle on top
Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings, and serve with a drizzle of vinegar over the top of each bowl. Yum.
Strawberry Pie Recipe
Image by deb roby
I’ve had this recipe in just this form for over 30 years. Through luck, I haven’t permanently misplaced it or lost in during moves.
It makes a great strawberry pie, but can be used as well with peaches, apricots, or any fruit you don’t need to cook to have in a pie.
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