ADVERTISEMENT
- Real Recipes from Real People -

re: legal's sangria

Misc.

legal's sangria also has peach schnopps with barcardi limon raspberry stoli red wine and sprite or seven up
MsgID: 1434401
Shared by: susan tampa
In reply to: Recipe: Legal Seafood's Sangria
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Laura Melber
2
  Chef Big E
3
  Karlan - Boca Raton, Fl
4
  susan tampa
5
  susan tampa
ADVERTISEMENT
Random Recipes
  • Homemade Fennel Crackers (thin and crispy)
  • FENNEL CRACKERS "Thin and crispy, these small anise-flavored crackers are simple to make. In Spain or Italy you might find them accompanied with a fish spread, bites of baby octopus...
  • Steak N Shake Chili Mac
  • Love Steak n Shake chili mac. The sauce is 3 part ketchup and 1 part worchestershire sauce. The chili meat came to the restaurant pre-made, but I use a really lean ground beef, browned and not drained. Add about 3 pac...
  • Fried Apple Pies (with dried apple filling)
  • Hank, anything old eventually becomes new again. Alton Brown, whose show is aired on the Food Network, recently reran an episode on which he makes several kinds of pocket pies, including a fried version. His recipe for...
  • Spicy Baked Beans
  • SPICY BAKED BEANS 1 can basic baked beans (any brand) 1/2 roughly chopped onion 2 slices crispy bacon, crumbled 1 tbsp molasses 1 tsp cumin powder 1 dash chili powder 1/2 tsp garlic powder 1/2 tsp ground ginger 1 tbsp...
  • Fresh Herb Tortellini and Olive Skewers
  • FRESH HERB TORTELLINI AND OLIVE SKEWERS 3/4 pound fresh cheese tortellini made with egg pasta 1/2 cup extra-virgin olive oil 1/4 cup white balsamic or white-wine vinegar 2 teaspoons chopped fresh rosemary (or 1 teaspo...
  • Greek Pork Meatballs (Pork Keftedes)
  • GREEK PORK MEATBALLS (PORK KEFTEDES) 3/4 pound ground pork 1 large red onion, minced or grated (about 1 cup) 1 large tomato, grated 2 tablespoons dried Greek mint Salt and freshly ground black pepper 3/4 cup milk 1/4 ...
ADVERTISEMENT
  • Sauteed Scallops with Lemon, Parsley and Georgia Pecans
  • SAUTEED SCALLOPS WITH LEMON, PARSLEY AND GEORGIA PECANS 1/2 cup pecan halves 1/2 cup packed parsley leaves 2 cloves garlic Zest of 1 lemon 1/8 teaspoon salt, plus more to sprinkle 1 1/2 pounds bay scallops Flour to d...
  • Potato, Leek, and Asparagus Gratin
  • POTATO, LEEK, AND ASPARAGUS GRATIN 2 pounds Yukon Gold or russet potatoes, sliced very thinly 2 leeks, white parts only, well-washed and cut into thin rings 1 pound asparagus spears, tough ends snapped off, cut into 2...
  • Emperor Julius Salad (using bottled dressing)
  • EMPEROR JULIUS SALAD Romaine lettuce hard cooked egg wedges bacon bits sliced black olives capers parmesan cheese croutons Creamy Caesar Dressing Tear lettuce into bite sized pieces and place in a serving bowl. Laye...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: legal's sangria
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!