Red Sangria Recipe (Bobby Flay) http://www.foodnetwork.com/recipes/bobby-flay/red-sangria-recipe/index.

html Ingredients 3/4 cup simple syrup, equal parts sugar and water 2 bottles red wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup orange juice 2 oranges, sliced into thin round 2 green apples, cored and sliced thin 2 lemons, sliced into thin rounds Directions Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

ENCHILADAS BEEF & BEAN WITH MEXICAN RICE http://www.cooks.com/rec/view/0,192,153183-248199,00.html 1 lb. ground beef 1 med. onion, diced 1 lg. can refried beans or pinto beans, soaked & cooked 1 pkg. corn tortillas (12) 1 pkg. taco seasoning 1 (12 oz.) pkg. Cheddar cheese 1 (8 oz.) can tomato sauce or paste 2 c. water 1 clove garlic, minced (powder, optional) 1/4 c. onion, diced (powder optional) Dash of salt 2 to 4 tbsp. chili pepper (chili powder optional) Cornstarch, enough to thicken slightly Dash of salt Fry 1 pound of hamburger until brown. Drain well. Add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. Dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. Add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. Place in oblong cake pan.

SAUCE: Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or powder and 1/4 cup onion or powder and dash of salt. Simmer 10 minutes. Add 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas. Sprinkle remaining cheese and onions over top. Bake at 350 degrees for 15 minutes or cheese is melted. Makes 12 enchiladas. MEXICAN RICE: 2 tbsp. butter 1 c. long grain rice 1 to 1 1/2 tsp. onion powder 1 to 1 1/2 tsp. garlic powder 1 to 1 1/2 tsp. cumin 2 c. water 1/2 to 1 c. tomato sauce Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; fry over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat about 20 minutes.

Guacamole (Ina Garten) http://www.foodnetwork.com/recipes/ina-garten/guacamole-recipe4/index.html Ingredients 4 ripe Hass avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot sauce (recommended: Tabasco) 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Directions Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Spanish Flan

http://allrecipes.com/Recipe/spanish-flan/Detail.aspx

Rated: Submitted By: ASOTO Photo By: Vivian Lee Prep Time: 20 Minutes Cook Time: 1 Hour

Ready In: 1 Hour 20 Minutes Servings: 8

"This flan is made with condensed and evaporated milk and baked in a 9" pie dish."

INGREDIENTS: 1 cup white sugar 3 eggs 1 (14 ounce) can sweetened condensed DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C).

milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract

2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot

syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture

into baking dish. Cover with aluminum foil.

4. Bake in preheated oven 60 minutes. Let cool completely. 5. To serve, carefully invert on serving plate with edges when completely cool.