Type what you have

Ingredients

• ✓ sherry
• mushroom
• chicken broth
• onion
• thyme
• butter
• all-purpose flour
• salt
• black pepper
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

By Karena

Ingredients

• ✓ sherry
• butter
• flour
• mushroom
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ sherry
• butter
• onion
• garlic
• potato
• carrot
• chicken broth
• cauliflower
• milk
• salt
• black pepper
• nutmeg
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4. 4 Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
5. 5 Purée soup with an immersion blender until smooth.
6. 6 Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7. 7 Garnish with parsley and enjoy!

By Vivien

Ingredients

• ✓ sherry
• butter
• all-purpose flour
• seafood stock
• salt
• pepper
• shrimp
• onion
• tomato paste
• paprika
• garlic
• brandy
• heavy cream
• old bay seasoning
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Ingredients

• ✓ sherry
• half-and-half
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• mushroom
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ sherry
• butter
• olive oil
• onion
• beef broth
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ sherry
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ sherry
• steak sauce
• brown sugar
• soy sauce
• garlic
• black pepper

Instructions

1. 1 In a medium bowl, mix steak sauce, sherry, light brown sugar, soy sauce, garlic and pepper. Place desired meat in the mixture. Cover and marinate in the refrigerator at least 4 hours before grilling as desired.

By Doreen

Ingredients

• ✓ sherry
• soy sauce
• brown sugar
• yellow mustard
• garlic powder
• chicken wing

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, brown sugar, sherry, mustard, and garlic powder together in a bowl until combined.
3. 3 Arrange chicken wings in a 9x13-inch baking dish; pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap from the baking dish.
5. 5 Bake in the preheated oven, basting occasionally, until chicken wings are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ginag

Ingredients

• ✓ sherry
• water
• sugar
• cranberry
• jalapeno pepper
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
3. 3 Add cranberries, jalapeño peppers, and lemon juice; return to boil.
4. 4 Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
5. 5 Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ sherry
• cornstarch
• shrimp
• vegetable oil
• garlic
• ground pork
• water
• soy sauce
• sugar
• salt
• water
• cornstarch
• egg

Instructions

1. 1 Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
2. 2 Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
3. 3 Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
4. 4 Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
5. 5 Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

By MURF65

Ingredients

• ✓ sherry
• ✓ sherry
• soy sauce
• garlic
• ginger root
• pork tenderloin
• mustard powder
• thyme
• apple jelly
• soy sauce

Instructions

1. 1 Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
2. 2 Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
3. 3 When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
4. 4 Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
6. 6 Slice pork tenderloin and serve warm apple jelly sauce over top.

By Cookinkim

Ingredients

• ✓ sherry
• all-purpose flour
• garlic powder
• salt
• pepper
• chicken
• vegetable oil

Instructions

1. 1 Combine flour, garlic powder, salt, and pepper in a brown paper bag. Add chicken pieces, one at a time, to flour mixture; shake the bag to coat evenly. Place coated chicken on a tray.
2. 2 Heat 1 inch oil in a large skillet over medium-high heat. Cook chicken in hot oil until golden brown and no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a paper towel-lined plate. Drain oil from the skillet.
3. 3 Return chicken to the skillet and drizzle with sherry. Cover and simmer for 20 minutes.

By Denise

Ingredients

• ✓ sherry
• margarine
• green onion
• celery
• all-purpose flour
• fish stock
• milk
• heavy cream
• crabmeat
• salt
• black pepper
• egg
• paprika
• lemon

Instructions

1. 1 Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
2. 2 Press the yolks of hard-boiled eggs through a sieve and set aside.
3. 3 In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4. 4 Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5. 5 Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

By MARBALET

Ingredients

• ✓ sherry
• mushroom
• leek
• margarine
• olive oil
• beef broth
• water
• black pepper
• orzo pasta

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ sherry
• soy sauce
• brown sugar
• sesame oil
• ginger
• garlic powder
• chicken breast
• pineapple chunk
• skewer

Instructions

1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Ingredients

• ✓ sherry
• pork chop
• apple
• brown sugar
• cinnamon
• butter
• salt
• pepper

Instructions

1. 1 In a large skillet, brown chops, about 2 minutes each side; reserve.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).

By CHRISTYJ

Ingredients

• ✓ sherry
• bread crumb
• butter
• garlic
• salt
• tarragon
• marjoram
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
3. 3 Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By N8TE

Ingredients

• ✓ sherry
• yellow cake mix
• vanilla pudding mix
• nutmeg
• water
• vegetable oil
• egg
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

By SharonTorres

Ingredients

• ✓ sherry
• pork shoulder
• vegetable broth
• potato
• pearl onion
• mushroom
• rosemary
• black pepper
• salt

Instructions

1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Ingredients

• ✓ sherry
• chicken breast
• cream of chicken soup
• sour cream
• salt
• pepper
• buttery round cracker
• poppy seed
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place chicken in the prepared baking dish. Combine soup, sour cream, and sherry in a bowl; pour or spoon over chicken. Season with salt and black pepper.
3. 3 Combine crushed crackers and poppy seeds; sprinkle over chicken. Season with salt and black pepper. Drizzle melted butter over cracker layer. Cover baking dish.
4. 4 Bake in the preheated oven for 30 to 45 minutes, uncover for the last 5 minutes. Let stand before serving, 3 to 5 minutes.

By Janet Schaufele

Ingredients

• ✓ sherry
• water
• asparagus
• vegetable oil
• shrimp
• ginger root
• soy sauce
• granulated sugar
• salt

Instructions

1. 1 In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
2. 2 Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

By Amy

Ingredients

• ✓ sherry
• olive oil
• pork loin chop
• seasoning salt
• black pepper
• garlic powder
• poultry seasoning
• worcestershire sauce
• apple cider concentrate

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3. 3 Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

By suzette

Ingredients

• ✓ sherry
• butter
• all-purpose flour
• salt
• milk
• ketchup
• paprika
• worcestershire sauce
• shrimp

Instructions

1. 1 Combine butter, flour, and salt in a saucepan. Cook for 2 minutes. Slowly pour in milk and bring mixture to a boil.
2. 2 Stir sherry into the mixture. Season with ketchup, paprika, and Worcestershire sauce.
3. 3 Stir in shrimp and heat thoroughly. Serve hot.

By gigimom15

Ingredients

• ✓ sherry
• olive oil
• onion
• garlic
• portobello mushroom
• red pepper flakes
• chicken broth
• arugula
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
2. 2 Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.

By JUMAHA

Ingredients

• ✓ sherry
• pork tenderloin
• butter
• salt
• pepper
• thyme
• garlic powder
• apricot preserves
• honey

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
3. 3 Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Hope

Ingredients

• ✓ sherry
• chicken
• pineapple juice
• soy sauce
• brown sugar
• ketchup
• ginger
• garlic
• green onion
• mustard

Instructions

1. 1 Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
2. 2 Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
3. 3 Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
4. 4 Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

By Mama Smith

Ingredients

• ✓ sherry
• cream of mushroom soup
• cream of celery soup
• chicken breast
• lemon juice
• paprika
• celery salt
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Mix condensed soups and sherry together in a medium bowl.
2. 2 Season chicken with lemon juice, paprika, celery salt, salt, and pepper; place into a slow cooker. Pour soup mixture over chicken, then sprinkle Parmesan cheese over top.
3. 3 Cook until chicken is no longer pink in the center and the juices run clear, on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CORWYNN DARKHOLME

Ingredients

• ✓ sherry
• chicken breast
• salt
• pepper
• swiss cheese
• cream of mushroom soup
• sour cream
• crouton
• butter
• dill weed

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
3. 3 In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
4. 4 Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

By Janet Schaufele

Ingredients

• ✓ sherry
• butter
• mushroom
• shrimp
• sea scallop
• all-purpose flour
• black pepper
• clam juice
• sour cream
• parsley

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
2. 2 Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
3. 3 In a medium bowl, mix together the flour, black pepper, and clam juice.
4. 4 Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

By VALARIE34