Type what you have

Ingredients

• ✓ white wine
• butter
• onion
• vegetable broth
• salt
• pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
2. 2 Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

By Zabocka

Ingredients

• ✓ white wine
• butter
• onion
• thyme
• beef consomme
• bay leaf
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Ingredients

• ✓ white wine
• celery
• onion
• margarine
• cream cheese
• milk
• potato
• shrimp
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ white wine
• sweet potato
• onion
• olive oil
• red wine
• brandy
• chicken bouillon
• water
• allspice
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
2. 2 In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

By amanda1432

Ingredients

• ✓ white wine
• chicken broth
• clam juice
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• shrimp
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ white wine
• butter
• yellow onion
• ginger
• garlic
• chicken broth
• carrot
• lemon juice
• salt
• black pepper
• curry powder
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
3. 3 Add broth, carrots, and wine; bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 40 minutes.
4. 4 Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder.
5. 5 Serve in large mugs with chives and fresh black pepper.

By Emily Ott

Ingredients

• ✓ white wine
• potato
• sour cream
• asparagus
• vegetable broth
• olive oil
• onion
• garlic
• mushroom
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ white wine
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• bacon
• butter
• onion
• garlic
• chicken stock
• half-and-half
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
3. 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
5. 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
6. 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
7. 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
8. 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
9. 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

By Donald

Ingredients

• ✓ white wine
• butter
• leek
• onion
• potato
• butternut squash
• carrot
• apple
• chicken stock
• light cream
• nutmeg
• salt
• pepper
• chive

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
2. 2 Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

By cynjne

Ingredients

• ✓ white wine
• chicken stock
• butternut squash
• carrot
• celery
• onion
• parsley
• basil
• garlic
• bay leaf
• salt
• black pepper
• milk
• heavy cream

Instructions

1. 1 Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
2. 2 Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
3. 3 Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

By sbm7

Ingredients

• ✓ white wine
• basil
• creme fraiche
• heavy cream
• black pepper
• salt
• paprika
• thyme
• orange zest
• bay leaf
• carrot
• poblano chile
• tomato
• tomato
• chicken stock
• onion
• butter

Instructions

1. 1 Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
2. 2 Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
3. 3 Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
4. 4 Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
5. 5 Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
6. 6 Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

By Duck Soup

Ingredients

• ✓ white wine
• parmesan cheese
• lemon juice
• parsley
• black pepper
• artichoke bottom
• red onion
• garlic
• olive oil
• tomato paste
• sun-dried tomato
• chicken broth
• pepper
• salt
• chicken breast
• water
• porcini mushroom

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ white wine
• pepper
• salt
• water
• paprika
• oregano
• chicken vegetable soup mix
• sweet potato
• potato
• celery
• parsley
• zucchini
• carrot
• onion
• garlic
• parsnip
• chicken

Instructions

1. 1 In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

By SIRMIROM

Ingredients

• ✓ white wine
• parsley
• salt
• ginger
• garlic
• egg noodle
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• black peppercorn
• bay leaf
• chicken bouillon
• sugar
• ginger
• lemon juice
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ white wine
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• lemongrass
• thai chile pepper
• soy sauce
• fish sauce
• vegetable broth
• coconut milk
• red bell pepper
• broccoli
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ white wine
• chicken breast
• vegetable oil
• ginger root
• garlic
• salt
• sugar
• green onion

Instructions

1. 1 Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
2. 2 Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
3. 3 Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

By Kelly Joy

Ingredients

• ✓ white wine
• hoisin sauce
• sugar
• soy sauce
• tomato paste
• garlic
• hot pepper sauce
• baby back rib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Ingredients

• ✓ white wine
• pork chop
• soy sauce
• garlic
• sugar
• five-spice powder
• vegetable oil
• cornstarch

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ white wine
• cooking spray
• swai fish
• margarine
• lemon juice
• cilantro
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• ginger
• shrimp
• snow pea
• salt
• pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. 2 Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

By flash1400

Ingredients

• ✓ white wine
• soy sauce
• pear juice
• sugar
• garlic
• sesame oil
• sesame seed
• black pepper
• monosodium glutamate
• beef rump roast
• onion

Instructions

1. 1 In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.
2. 2 Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

By Wuchong Keller

Ingredients

• ✓ white wine
• olive oil
• apple
• celery
• green bell pepper
• onion
• chicken tenderloin
• gochujang
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ white wine
• all-purpose flour
• red pepper flake
• pork tenderloin
• cooking oil
• marsala wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ white wine
• cooking spray
• pork rib
• salt
• black pepper
• hoisin sauce
• sugar
• soy sauce
• tomato paste
• garlic
• chili-garlic sauce
• five-spice powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Ingredients

• ✓ white wine
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• teriyaki marinade
• teriyaki sauce
• stir-fry vegetable
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ white wine
• ✓ white wine
• pork baby back rib
• soy sauce
• sesame oil
• garlic
• ginger root
• five-spice powder
• black pepper
• hoisin sauce
• honey
• sesame oil
• brown sugar
• five-spice powder
• garlic powder
• black pepper

Instructions

1. 1 Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
2. 2 Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
4. 4 Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
6. 6 Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

By Russell Lee

Ingredients

• ✓ white wine
• soy sauce
• chicken broth
• olive oil
• black pepper
• basil
• parsley
• mustard powder
• ginger
• white sugar
• onion
• sesame oil
• lime juice
• dijon mustard
• garlic
• turkey tenderloin

Instructions

1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. 5 Slice turkey and serve with sauce.

By lisamarie13

Ingredients

• ✓ white wine
• soy sauce
• green onion
• hoisin sauce
• vegetable oil
• cornstarch
• sugar
• ginger
• garlic
• five-spice powder
• salt
• black pepper
• chicken breast
• peanut oil
• aluminum foil

Instructions

1. 1 Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
2. 2 Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
3. 3 Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
4. 4 Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

By seanbhalliday

Ingredients

• ✓ white wine
• vegetable oil
• pork loin
• salt
• butter
• green bell pepper
• onion
• garlic
• all-purpose flour
• white sugar
• red wine vinegar
• water
• soy sauce
• ketchup
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. 2 In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

By FURFNSLO

Ingredients

• ✓ white wine
• lemon
• arugula
• green onion
• parsley
• basil
• bean sprout
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham