FROZEN GRAPE SANGRIA
Provided by Patrick and Gina Neely : Food Network
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place 3 cups grapes in a freezer about 2 hours before you want to serve your sangria.
- Combine the chopped apples, lemon slices, grapes halves, wine, sugar, white grape juice, and vodka, in a large glass pitcher filled with ice. Stir well to dissolve the sugar. Add frozen green grapes to glasses and fill with sangria.
GINA'S SANGRIA MARGARITAS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a 4-cup measure, add the red wine, mango nectar, and brandy. Stir to combine.
- Blend the lime juice, superfine sugar, tequila, Triple Sec, and ice together in a blender until smooth. You may need to add more ice to make is slushy. Moisten the rim of a glass and coat with salt, then pour in the frozen margarita. Pour Sangria into the center of the margarita glass and swirl. Repeat with remaining ingredients and glasses.
GINA'S WHITE SANGRIA
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add all the ingredients to a large pitcher. Cover with plastic wrap and refrigerate for 3 hours for the flavors to meld.
- Add ice to wine glasses and add the sangria. Top with a splash of club soda and garnish with an orange slice.
FROZEN GRAPE SANGRIA
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the green grapes in the freezer about 2 hours before you want to serve your sangria.
- Combine the chopped apple, lemon slices, halved red grapes, sugar, wine, white grape juice and vodka in a large glass pitcher filled with ice. Stir to dissolve the sugar. Add the frozen green grapes to glasses and fill with the sangria.
RIESLING SANGRIA WITH MANGO AND NECTARINE
Steps:
- Stir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Serve over ice in white wine glasses and top with a splash of club soda.
NEELYS' BARBEQUE NACHOS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 3 to 5 servings
Number Of Ingredients 19
Steps:
- Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
- Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
- Mix all ingredients together.
- In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
SPIKED V.I.P
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add equal parts sweet tea vodka and lemonade to a chilled ice-filled mason jar. Stir and add a wheel of lemon and a sprig of mint to the glass.
GAME NIGHT MARGARITAS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- To rim the glasses, first dip in water then into kosher salt.
- In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.
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