Type what you have

Ingredients

• ✓ white wine
• strawberry
• white sugar

Instructions

1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

Ingredients

• ✓ white wine
• butter
• apple
• brown sugar
• cinnamon
• vanilla extract
• raisin

Instructions

1. 1 Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

By John Roberts

Ingredients

• ✓ white wine
• white cake mix
• vanilla pudding mix
• nutmeg
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

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
• fig
• pine nut
• peach
• white sugar
• brandy

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Ingredients

• ✓ white wine
• all-purpose flour
• sugar
• cinnamon
• egg yolk
• oil

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ white wine
• peach schnapps
• sugar
• mint
• cinnamon
• nutmeg
• half-and-half
• peach

Instructions

1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Ingredients

• ✓ white wine
• heavy cream
• white sugar
• lemon juice
• lemon zest
• nutmeg
• lemon
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ white wine
• flour
• baking powder
• baking soda
• cardamom
• cinnamon
• salt
• butter
• turbinado sugar
• brown rice syrup
• egg
• pecan
• walnut
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
2. 2 Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
3. 3 Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
4. 4 Sprinkle with some turbinado sugar and nuts for garnish.

By SandyG

Ingredients

• ✓ white wine
• pear
• water
• sugar
• vanilla bean
• star anise
• cinnamon stick
• lemon
• orange
• walnut oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
2. 2 Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
3. 3 Place pears in individual bowls, and top with sauce.

By PS2XWIZ

Ingredients

• ✓ white wine
• ✓ white wine
• raisin
• shortening
• brown sugar
• white sugar
• egg
• lemon extract
• all-purpose flour
• cinnamon
• salt
• baking soda
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Place the raisins or chopped dates in a bowl and cover with 2 cups white wine. Set aside to soak.
3. 3 Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.
4. 4 Stir the flour, cinnamon and salt together.
5. 5 Dissolve the baking soda in 1/3 cup of white wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins, discarding the wine or reserving for another use, and stir them and the walnuts into the dough.
6. 6 Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.

By Bob Rand

Ingredients

• ✓ white wine
• all-purpose flour
• butter
• sugar
• salt
• apple
• lemon
• cinnamon sugar
• egg
• vanilla sugar
• heavy cream

Instructions

1. 1 Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
2. 2 Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
4. 4 Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
5. 5 Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
6. 6 Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
7. 7 Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
8. 8 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
9. 9 Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
10. 10 Bake until cream topping is golden brown, 10 to 15 minutes.

By Ursel

Ingredients

• ✓ white wine
• prune
• raisin
• almond
• walnut
• hazelnut
• white sugar
• orange marmalade
• candied orange peel
• cinnamon
• olive oil
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Ingredients

• ✓ white wine
• butter
• bread crumb
• egg
• white sugar
• vanilla sugar
• all-purpose flour
• cinnamon
• baking powder
• salt
• hazelnut
• chocolate chip

Instructions

1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

Ingredients

• ✓ white wine
• all-purpose flour
• white sugar
• salt
• shortening
• egg
• ricotta cheese
• egg
• white sugar
• vanilla extract
• vegetable oil

Instructions

1. 1 In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
2. 2 In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
3. 3 In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
4. 4 Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

By Valerie

Ingredients

• ✓ white wine
• ✓ white wine
• cooking spray
• yellow cake mix
• vanilla pudding mix
• white sugar
• brown sugar
• cinnamon
• vegetable oil
• water
• egg
• white sugar
• butter
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray and lightly coat with flour.
2. 2 Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour.
4. 4 Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm.
5. 5 Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.

By Donna Sallstrom

Ingredients

• ✓ white wine
• confectioners sugar
• semisweet chocolate chip
• vegetable oil
• unsweetened chocolate
• vanilla extract
• milk
• cornstarch
• cinnamon
• cocoa powder
• white sugar
• lemon zest
• rum
• olive oil
• butter
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• plum tomato
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ white wine
• onion
• garlic
• green pepper
• potato
• tomato sauce
• cumin
• sage
• salt
• pepper
• chicken leg quarter

Instructions

1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Ingredients

• ✓ white wine
• ground beef
• onion
• garlic
• tomato sauce
• olive
• salt
• black pepper
• potato
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
3. 3 Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
4. 4 Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
5. 5 Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
6. 6 Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
7. 7 Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

By supermom4

Ingredients

• ✓ white wine
• green pepper
• white onion
• garlic
• cumin
• salt
• olive oil
• olive oil
• achiote powder
• tomato sauce
• beef stew meat
• potato
• water
• beef bouillon

Instructions

1. 1 Combine bell pepper, onion, garlic, 1/4 teaspoon cumin, and salt in a blender. Pulse while pouring 1/8 cup olive oil through the top of the blender. Blend until smooth; set aside.
2. 2 Heat 1 tablespoon olive oil in a pressure cooker on medium heat. Sauté pepper and onion mixture for 1 minute, then stir in achiote powder and remaining 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce.
3. 3 Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes. Pour in water and wine. Drop in bouillon cubes. Bring to a boil and cook for 1 minute. Add water, if necessary, to cover.
4. 4 Cover with the lid of the pressure cooker. Following manufacturer's directions to cook under 15-pound pressure for 30 to 45 minutes.

By Heather

Ingredients

• ✓ white wine
• chicken breast
• salt
• black pepper
• paprika
• vegetable oil
• green bell pepper
• onion
• garlic
• long-grain white rice
• chicken broth
• tomato
• saffron
• parsley

Instructions

1. 1 Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. 2 Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
3. 3 Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
4. 4 Add chicken and stir until heated through. Stir in parsley and serve.

By Carol Alter

Ingredients

• ✓ white wine
• olive oil
• chicken breast
• carrot
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• red wine vinegar
• water
• achiote powder
• cayenne pepper

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ white wine
• onion
• chicken breast
• black bean
• tomato
• chicken broth
• sour orange juice
• garlic
• cumin
• oregano
• kosher salt
• black pepper
• thyme
• water
• medium-grain white rice

Instructions

1. 1 Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
2. 2 Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
3. 3 Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

By Nicole Buchanan

Ingredients

• ✓ white wine
• chicken breast
• onion
• tomato
• carrot
• garlic
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• tomato puree
• cumin
• salt
• pepper

Instructions

1. 1 Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
2. 2 Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.

By crcowley

Ingredients

• ✓ white wine
• pea
• bell pepper
• carrot
• black pepper
• chicken broth
• onion
• white rice
• orange juice
• worcestershire sauce
• aji pepper
• garlic
• cilantro
• black pepper
• salt
• chicken drumstick
• chicken thigh
• vegetable oil

Instructions

1. 1 Place two large skillets over medium heat; pour 2 tablespoons oil into each skillet and heat until oil ripples. Season chicken thighs and drumsticks with salt and pepper. Divide chicken between the two skillets and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets to control spattering if needed. Drain chicken on paper towels.
2. 2 Blend cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour mixture into one of the skillets; Bring to a simmer, then cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
3. 3 Place chopped onions into the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add rice; cook and stir until it starts to turn opaque, about 5 minutes.
4. 4 Pour wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the sides; pour wine into the skillet containing the cilantro mixture. Bring back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Place browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. 5 Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook, without stirring, until peppers and peas are tender, about 15 minutes. Uncover and allow the dish to rest for 5 minutes before serving.

By Katie

Ingredients

• ✓ white wine
• pea
• olive oil
• green olive
• raisin
• caper
• potato
• tomato sauce
• bay leaf
• lemon juice
• black pepper
• salt
• cumin
• saffron
• green bell pepper
• garlic
• onion
• water
• rabbit

Instructions

1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Ingredients

• ✓ white wine
• kitchen twine
• corn husk
• salt
• white vinegar
• white sugar
• masa harina
• corn
• green olive
• green bell pepper
• onion
• chorizo sausage
• black pepper
• oregano
• cumin
• bay leaf
• beef bouillon
• tomato paste
• garlic
• water
• pork rib
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
2. 2 Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
4. 4 Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
5. 5 Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
6. 6 Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
7. 7 Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
8. 8 Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
9. 9 Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

By mirelys

Ingredients

• ✓ white wine
• cilantro
• white sugar
• green olive
• caper
• paprika
• poblano pepper
• bell pepper
• bay leaf
• chicken broth
• tomato sauce
• allspice
• clove
• cayenne pepper
• oregano
• paprika
• cumin
• garlic
• red onion
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• flank steak

Instructions

1. 1 Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
2. 2 Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
3. 3 Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
4. 4 Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
5. 5 Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
6. 6 Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

By John Mitzewich

Ingredients

• ✓ white wine
• club soda

Instructions

1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK