Type what you have

Ingredients

• ✓ white wine
• portobello mushroom
• olive oil
• butter
• shallot

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• shallot
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ white wine
• leek
• butter
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ white wine
• butter
• garlic
• oyster mushroom
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
2. 2 Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

By thedailygourmet

Ingredients

• ✓ white wine
• olive oil
• garlic
• mushroom
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ white wine
• garlic clove
• olive oil
• chicken broth
• milk
• heavy cream
• potato
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• garlic
• salt
• black pepper
• green bean
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• onion
• mushroom
• garlic
• asparagus
• thyme
• black pepper
• vegetable broth
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ white wine
• olive oil
• butter
• shallot
• garlic
• arborio rice
• vegetable stock
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ white wine
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• green bell pepper
• shrimp
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ white wine
• chive
• cornstarch
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ white wine
• white sugar
• soy sauce
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• oil
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ white wine
• olive oil
• red onion
• salt
• black pepper
• branzino
• sea bass
• lemon
• rosemary
• lemon juice
• oregano
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Ingredients

• ✓ white wine
• olive oil
• chicken tender
• garlic
• salt
• black pepper
• italian seasoning
• sun-dried tomato
• green olive
• parsley
• sour cream
• milk
• salt
• cornstarch
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
2. 2 Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

By hike4diamonds

Ingredients

• ✓ white wine
• black pepper
• salt
• lemon
• lemon zest
• parsley
• basil
• calamari
• shrimp
• clam
• white fish
• fish stock
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ white wine
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ white wine
• club soda

Instructions

1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Ingredients

• ✓ white wine
• amberjack fillet
• mayonnaise
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin

Ingredients

• ✓ white wine
• strawberry
• white sugar

Instructions

1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

Ingredients

• ✓ white wine
• asparagus
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

Ingredients

• ✓ white wine
• lemon-lime carbonated beverage
• pineapple juice
• pineapple chunk

Instructions

1. 1 Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

By Brittany Scott

Ingredients

• ✓ white wine
• white sugar
• mint
• cantaloupe
• green grape
• strawberry

Instructions

1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Ingredients

• ✓ white wine
• peach schnapps
• white sugar
• peach
• mango
• raspberry

Instructions

1. 1 Pour wine and schnapps into a pitcher. Add sugar, peaches, mango, and raspberries and stir gently. Refrigerate for at least 1 hour.

By Allrecipes Member

Ingredients

• ✓ white wine
• cream of mushroom soup
• onion soup mix
• pork tenderloin tip

Instructions

1. 1 Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
2. 2 Cook on Low overnight to 8 hours.

By Hester Butler-Ehle

Ingredients

• ✓ white wine
• pork chop
• garlic salt
• fennel seed

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ white wine
• honey teriyaki sauce
• chicken breast
• asparagus
• swiss cheese

Instructions

1. 1 In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
4. 4 Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
5. 5 Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

By CMeals

Ingredients

• ✓ white wine
• salmon fillet
• lemon
• pesto

Instructions

1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

Ingredients

• ✓ white wine
• white sugar
• mustard
• white vinegar
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ white wine
• apple juice
• lemon
• ginger root
• white sugar
• cinnamon stick
• rum

Instructions

1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Ingredients

• ✓ white wine
• swordfish steak
• orange bell pepper
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate