Robin's Random Recipes

All credit to my neighbor Allison for this one!

1/4 cup sugar
1/4 cup hot water
3/4 cup pomegranate juice
3/4 cup tequila (or more...)
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur

1. Stir together sugar and hot water until sugar is dissolved. Stir in pomegranate juice and next 3 ingredients.
2. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. cover with lide and shake for 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Serve immediately.

2 c. pomegranate juice
1.5 c vodka
1 c grenadine
1 c fresh blood orange juice
0.5 c fresh lime juice

Combine all ingredients in a pitcher, serve over ice.

3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream

Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill

Beat egg whites & whipping cream separately & fold in with the rest.

Best dusted with freshly grated nutmeg.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound penne pasta
3 cups chicken -- cooked and cubed
1 cup roasted red peppers -- drained and sliced
1 package frozen chopped spinach -- thawed and drained
1/4 pound bacon -- cooked and crumbled
1 cup half and half
8 ounces smoked Gouda cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 teaspoon garlic -- crushed

Cook pasta according to package instructions. Drain and place in large bowl.
Stir in chicken, red peppers, chopped spinach, and bacon. In a small
saucepan over low heat, stir half-and-half, cheeses, and garlic until melted
and well blended. Pour over pasta.

Smothered Pork Chops with Cider and Apples
Published: November 1, 2002
Serves 4

Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.
INGREDIENTS
3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick
ground black pepper
1 medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
table salt
2 tablespoons water
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves
1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.