Type what you have

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
• ✓ sherry
• jelly-filled roll cake
• raspberry
• white sugar
• egg
• egg yolk
• white sugar
• all-purpose flour
• milk
• half-and-half
• vanilla extract
• butter
• whipped cream
• raspberry
• chocolate curl

Instructions

1. 1 Slice jelly rolls into 1-inch pieces; line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss raspberries with 1 tablespoon of sugar or to taste and spoon over jelly roll slices.
2. 2 Whisk egg, egg yolks, and 1/2 cup of sugar together in a bowl until smooth; whisk in flour until thoroughly combined and free of lumps.
3. 3 Pour milk and half-and-half into a saucepan; heat over medium heat until milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow sauce to cool for about 10 minutes, whisking often to avoid lumps.
4. 4 Pour custard over raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours.
5. 5 Garnish with dollops of whipped cream, more raspberries, and chocolate curls.

By DaDD

Ingredients

• ✓ sherry
• milk
• arborio rice
• almond
• gelatin
• white sugar
• vanilla extract
• heavy cream
• raspberry

Instructions

1. 1 In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
2. 2 In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
3. 3 Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

By Linda Pedersen

Ingredients

• ✓ sherry
• banana
• brown sugar
• orange juice
• pineapple juice
• nutmeg
• butter
• almond
• macadamia nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
3. 3 Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

By LADYC20054

Ingredients

• ✓ sherry
• jicama
• water
• white sugar
• all-purpose flour
• salt
• egg yolk
• milk
• cinnamon
• butter
• pie crust
• butter
• sugar
• cinnamon

Instructions

1. 1 Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
2. 2 Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
3. 3 Mix the cooked jicama with the custard mixture.
4. 4 Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature.

By Molly C

Ingredients

• ✓ sherry
• water
• lemon juice
• white sugar
• pound cake
• mascarpone cheese
• lemon curd
• lemon zest
• lemon curd
• raspberry
• semisweet chocolate
• whipped cream

Instructions

1. 1 Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
2. 2 Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

By VVVVV

Ingredients

• ✓ sherry
• fig
• raisin
• candied cherry
• honey
• lemon juice
• salt
• walnut
• butter
• sugar
• brown sugar
• egg
• all-purpose flour
• clove
• salt

Instructions

1. 1 In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
2. 2 Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
3. 3 Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
5. 5 Bake 10 to 13 minutes in the preheated oven, or until golden brown.

By Frieda

Ingredients

• ✓ sherry
• milk
• butter
• white vinegar
• cake flour
• baking soda
• salt
• sugar
• egg
• apricot jelly
• heavy cream
• butter
• white sugar
• water
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
2. 2 Heat milk, 2 tablespoons butter, and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
3. 3 Meanwhile, sift flour, baking soda, and salt together into a bowl; set aside.
4. 4 Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.
6. 6 Heat heavy cream, remaining 1/2 cup butter, 1/2 cup white sugar, and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
7. 7 Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.

By HYNCH

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
• 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