Skip to content

Type what you have

Cook with

sweet vermouth ×
Teriyaki Shrimp and Vegetable Stir-Fry
Dinner Asian

Teriyaki Shrimp and Vegetable Stir-Fry

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
  2. 2 Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  3. 3 Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  4. 4 Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

By Marcia

Rob Roy Cocktail
Drink

Rob Roy Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine vermouth and whisky in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.

By Allrecipes

World's Greatest Martini
Drink

World's Greatest Martini

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker with fresh ice cubes. Add about 1/2 ounce each dry and sweet vermouth. Shake enough to coat ice and pour off liquid. Add 8 ounces gin to coated ice in the shaker and shake vigorously. Pour into 4 chilled martini glasses, garnish with pimiento-stuffed olive and serve.

By Bill Hyde

Drunken Flat Iron Steak
Dinner American

Drunken Flat Iron Steak

3.3

Prep
5 min
Cook
10 min
Total
375 min

Instructions

  1. 1 Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
  2. 2 Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

By Cocina JNOTS

Southern Comfort Manhattan
Drink American

Southern Comfort Manhattan

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a cocktail shaker with ice.
  3. 3 Pour in Southern Comfort, vermouth, and aromatic bitters.
  4. 4 Cover and shake until the outside of the shaker has frosted. Strain into a highball glass with or without ice, then garnish with maraschino cherry.

By Randy

Wild Rice Soup V

Wild Rice Soup V

4.3

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
  2. 2 Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
  3. 3 Stir in vermouth and simmer 30 minutes more. Serve.

By Bette Wirth

Cherry Smash
Drink American

Cherry Smash

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherries in an old-fashioned glass; splash with bitters. Mash cherries with a cocktail muddler until desired consistency.
  2. 2 Fill a cocktail shaker with ice; add rye, vermouth, simple syrup, and lemon juice. Cover and shake until the outside of the shaker has frosted. Strain cocktail into glass over cherries.

By FrackFamily5 CACT

Tarragon Beef Stew with Vermouth
Dinner

Tarragon Beef Stew with Vermouth

4.1

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
  2. 2 Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
  3. 3 Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

By Christine M Cook

Saints and Strangers Cocktail
Drink American

Saints and Strangers Cocktail

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place vodka, grapefruit juice, pomegranate juice, vermouth, cream of balsamic, cranberry juice, and peppercorns in a cocktail shaker. Fill shaker with ice and shake well; strain into a martini glass. Sprinkle with orange zest.

By cheesemite

Creamy Chicken Soup with Fennel and Mushrooms
Lunch American

Creamy Chicken Soup with Fennel and Mushrooms

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
  3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
  4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH