Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ white wine
• butter
• flour
• gruyere cheese
• cheddar cheese
• emmentaler cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ white wine
• heavy cream
• parmesan cheese
• gorgonzola cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ white wine
• tart cherry
• sugar
• almond extract
• salt

Instructions

1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Ingredients

• ✓ white wine
• all-purpose flour
• cajun seasoning
• turkey cutlet
• olive oil

Instructions

1. 1 Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
2. 2 Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
3. 3 Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.

By terryhongzs

Ingredients

• ✓ white wine
• peach nectar
• basil
• white sugar
• lemon juice

Instructions

1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

Ingredients

• ✓ white wine
• strawberry schnapps
• white sugar
• strawberry
• ice
• strawberry

Instructions

1. 1 Combine wine, strawberry schnapps, and sugar in a large pitcher. Stir until sugar is dissolved. Add sliced strawberries and refrigerate, 2 to 3 hours.
2. 2 Pour over ice and garnish with whole strawberries before serving.

By BUCKEYEMJ

Ingredients

• ✓ white wine
• chicken breast
• salt
• cream of celery soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By bdld

Ingredients

• ✓ white wine
• turkey drippings
• rosemary
• black pepper
• cornstarch
• salt

Instructions

1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

Ingredients

• ✓ white wine
• butter
• golden mushroom soup
• chive and onion cream cheese
• salad dressing mix
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ white wine
• butter
• shallot
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ white wine
• beef tenderloin
• lobster tail
• butter
• bacon
• green onion
• butter
• garlic salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
3. 3 Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
4. 4 Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
5. 5 Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
6. 6 Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

By MarjorieS

Ingredients

• ✓ white wine
• pork chop
• salt
• black pepper
• brown sugar
• pluot

Instructions

1. 1 Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
2. 2 Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
3. 3 Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By ainsliek

Ingredients

• ✓ white wine
• clam
• chorizo
• onion
• tomato
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ white wine
• clam
• olive oil
• garlic
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Wash clams to remove any dirt or sand.
3. 3 Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.
4. 4 Pour in white wine; bring to a boil. Cook until wine is reduced by half.
5. 5 Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.
6. 6 Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

By Scott Ure

Ingredients

• ✓ white wine
• shallot
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley