Type what you have

Ingredients

• ✓ red wine
• all-purpose flour
• baking powder
• sugar
• vegetable oil
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe

Ingredients

• ✓ red wine
• all-purpose flour
• sugar
• salt
• cinnamon
• nutmeg
• shortening
• egg white
• oil
• ricotta cheese
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip
• orange peel

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Ingredients

• ✓ red wine
• confectioners' sugar

Instructions

1. 1 In a medium-size mixing bowl, combine confectioners sugar with wine. Pour over cake while cake is still hot.

By Connie Brown

Ingredients

• ✓ red wine
• semisweet chocolate chip
• cream cheese
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
2. 2 In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
3. 3 Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

By Merideth L Berkovich

Ingredients

• ✓ red wine
• white sugar
• water
• blackberry

Instructions

1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Ingredients

• ✓ red wine
• pear
• water
• white sugar
• lemon juice
• cinnamon
• star anise
• chocolate sauce

Instructions

1. 1 Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
2. 2 Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
3. 3 Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
4. 4 Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

By MSTRECKE

Ingredients

• ✓ red wine
• semisweet baking chocolate
• butter
• vanilla extract
• powdered sugar
• ginger
• egg
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
4. 4 Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
5. 5 Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

By Katering by Kreft

Ingredients

• ✓ red wine
• strawberry
• water
• sugar
• sour cream

Instructions

1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Ingredients

• ✓ red wine
• pear
• brown sugar
• vanilla bean
• orange
• walnut
• heavy cream
• sour cream
• orange
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
3. 3 Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
4. 4 Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
5. 5 Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
6. 6 Serve walnut-cream sauce over baked pears.

By paparick

Ingredients

• ✓ red wine
• pear
• sugar
• cinnamon stick
• clove
• orange zest
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ red wine
• salt
• cinnamon
• allspice
• nutmeg
• baking powder
• all-purpose flour
• molasses
• mixed fruit
• lime zest
• vanilla extract
• almond extract
• lime juice
• white rum
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
4. 4 Stir in dried fruit, wine and molasses.
5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

Ingredients

• ✓ red wine
• date
• pine nut
• black pepper
• honey

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ red wine
• olive oil
• garlic
• tomato
• water
• salt
• sugar
• basil

Instructions

1. 1 Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

By ELEANOR1052

Ingredients

• ✓ red wine
• onion
• garlic
• olive oil
• tomato
• tomato paste
• water
• italian seasoning
• basil
• sugar
• red pepper

Instructions

1. 1 In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

By Cathy

Ingredients

• ✓ red wine
• olive oil
• onion
• garlic
• red bell pepper
• ground beef
• beef broth
• tomato
• tomato paste
• celery
• bay leaf
• italian seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
2. 2 Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
3. 3 Reduce heat and simmer for 1 hour, or until sauce thickens.

By Natalie Reid

Ingredients

• ✓ red wine
• onion
• garlic
• olive oil
• tomato
• tomato paste
• basil
• oregano
• bay leaf
• sugar
• red pepper flakes
• turkey sausage

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
2. 2 With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

By Melinda Connery

Ingredients

• ✓ red wine
• olive oil
• onion
• carrot
• celery
• garlic
• button mushroom
• tomato
• salt
• black pepper
• sage
• bay leaf
• basil

Instructions

1. 1 Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
2. 2 Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

By Fioa

Ingredients

• ✓ red wine
• olive oil
• butter
• veal chop
• portobello mushroom
• chicken broth
• rosemary

Instructions

1. 1 Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add veal chops; cook until browned, 2 to 3 minutes per side.
2. 2 Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Remove veal chops at any time to prevent over cooking, then returned to the skillet during the final 1 minute of cooking.
3. 3 Drizzle chops with remaining 1 tablespoon olive oil to serve.

By COOKINGQUEEN75

Ingredients

• ✓ red wine
• turkey sausage
• onion
• garlic
• chicken broth
• tomato
• carrot
• celery
• ketchup
• cheese tortellini
• zucchini
• parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

Ingredients

• ✓ red wine
• mild sausage
• penne pasta
• tomato
• portobello mushroom
• red onion
• garlic
• rosemary
• oregano
• thyme
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Ingredients

• ✓ red wine
• butter
• olive oil
• mushroom
• ground beef
• onion
• tomato
• red bell pepper
• green bell pepper
• garlic
• oregano
• basil
• rosemary
• tomato paste
• spaghetti sauce

Instructions

1. 1 Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter and oil until softened, 2 to 3 minutes. Pour in 1/4 cup red wine and bring to a boil. Reduce heat to medium-low and simmer until mushrooms are very dark and shrunken in size, about 20 minutes.
2. 2 Meanwhile, heat a large pot over medium heat. Add ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic to the pot; cook and stir until beef is completely browned, about 10 minutes. Season with oregano, basil, and rosemary.
3. 3 Stir 3/4 cup red wine and tomato paste into beef mixture. Pour spaghetti sauce into the pot; stir. Bring to a simmer and continue cooking until flavors blend, 10 to 30 minutes. Serve over your favorite pasta and top with mushrooms.

By JMohojo

Ingredients

• ✓ red wine
• ground beef
• butter
• celery
• mushroom
• onion
• green bell pepper
• tomato
• tomato sauce
• tomato paste
• garlic
• sugar
• oregano
• seasoned salt
• italian seasoning
• parsley

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
3. 3 Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.

By Jared Gummig

Ingredients

• ✓ red wine
• turkey sausage
• tomato sauce
• tomato
• garlic
• onion
• parmesan cheese
• balsamic vinegar
• basil
• olive oil
• thyme
• oregano
• black pepper
• red pepper flake
• salt
• brown sugar

Instructions

1. 1 Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
2. 2 Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

By kylewassell

Ingredients

• ✓ red wine
• olive oil
• onion
• italian seasoning
• ground beef
• tomato sauce
• fire-roasted diced tomato
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; sauté onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to sauté until herbs are fragrant, about 3 minutes more.
2. 2 Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Stir tomato sauce and diced tomatoes into beef mixture; season with salt. Cover the skillet, reduce heat to low, and cook at a simmer for 1 hour.
4. 4 Splash wine over mixture; simmer and stir until thickened, about 20 minutes.

By animalluver

Ingredients

• ✓ red wine
• celery
• green bell pepper
• red bell pepper
• yellow bell pepper
• carrot
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ red wine
• butter
• olive oil
• veal
• ground beef
• ground pork
• tomato
• tomato paste
• onion
• mushroom
• green pepper
• garlic
• white sugar
• worcestershire sauce
• bitters
• cayenne pepper

Instructions

1. 1 Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
2. 2 Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

By paul doran

Ingredients

• ✓ red wine
• pork shoulder
• olive oil
• salt
• black pepper
• garlic
• rosemary
• dill weed
• browning sauce

Instructions

1. 1 Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
2. 2 Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

By Richard Tebaldi

Ingredients

• ✓ red wine
• butter
• bacon
• beef short rib
• salt
• black pepper
• beef broth
• lemon juice
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ red wine
• ✓ red wine
• cumin
• white pepper
• garlic
• turkey sausage
• olive oil
• brown sugar
• mushroom
• parsley
• garlic
• sweet onion
• olive oil
• cayenne pepper
• paprika
• oregano
• basil
• salt
• green olive
• tomato
• tomato sauce
• tomato

Instructions

1. 1 Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
2. 2 While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
3. 3 While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
4. 4 Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

By Robert Salmon

Ingredients

• ✓ red wine
• roma tomato
• olive oil
• onion
• parmesan cheese
• basil
• garlic
• salt
• black pepper

Instructions

1. 1 Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
2. 2 Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

By Cara