Type what you have

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
• 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
• 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
• shiitake mushroom
• oyster sauce
• salmon fillet

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Ingredients

• ✓ sherry
• brown sugar
• butter
• soy sauce
• salmon fillet

Instructions

1. 1 Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
2. 2 Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

By Becky

Ingredients

• ✓ sherry
• oyster sauce
• white sugar
• cornstarch
• peanut oil
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ sherry
• chicken
• vegetable oil
• cream of mushroom soup
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ sherry
• beef chuck roast
• cream of mushroom soup
• beef broth
• onion soup mix

Instructions

1. 1 Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. 2 Cover and cook on Low until meat is tender, 8 to 9 hours.

By weezard1

Ingredients

• ✓ sherry
• tuna steak
• soy sauce
• vegetable oil
• lime juice
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ sherry
• soy sauce
• vegetable oil
• ginger root
• garlic
• swordfish steak

Instructions

1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Ingredients

• ✓ sherry
• pork sparerib
• soy sauce
• honey
• garlic
• ginger

Instructions

1. 1 Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
2. 2 Combine remaining ingredients; brush ribs thoroughly with sauce.
3. 3 Cover and bake at 350 degrees F. 1 hour.
4. 4 Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

By Kikkoman

Ingredients

• ✓ sherry
• soy sauce
• white cooking wine
• chicken broth
• ginger
• garlic powder
• green onion
• chicken breast

Instructions

1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

Ingredients

• ✓ sherry
• cream cheese
• shrimp
• mayonnaise
• yellow mustard
• onion
• seasoned salt

Instructions

1. 1 Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

By corbettcook

Ingredients

• ✓ sherry
• parsnip
• butter
• heavy cream
• salt
• sugar
• bread crumb
• butter

Instructions

1. 1 Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
4. 4 Bake in the preheated oven until golden, 25 to 30 minutes.

By Barbara

Ingredients

• ✓ sherry
• soy sauce
• brown sugar
• onion
• cinnamon
• olive oil
• garlic powder
• pork tenderloin

Instructions

1. 1 Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

By WKELLER

Ingredients

• ✓ sherry
• butter
• mushroom
• all-purpose flour
• chicken broth
• beef bouillon
• heavy cream

Instructions

1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Ingredients

• ✓ sherry
• butter
• crabmeat
• sour cream
• black pepper
• tomato paste
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan, and black pepper. Cook, constantly stirring, until heated through. Do not boil.

By Kathleen Burton

Ingredients

• ✓ sherry
• mayonnaise
• sour cream
• buttermilk
• lemon juice
• garlic salt
• blue cheese

Instructions

1. 1 Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture.
2. 2 Cover bowl with plastic wrap and refrigerate 2 hours.

By Klantz

Ingredients

• ✓ sherry
• water
• peanut butter
• soy sauce
• lemon juice
• cayenne pepper
• corn syrup

Instructions

1. 1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

By Sara

Ingredients

• ✓ sherry
• brown sugar
• soy sauce
• sesame seed
• ketchup
• garlic powder
• ginger
• chicken thigh

Instructions

1. 1 Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
2. 2 Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephanie

Ingredients

• ✓ sherry
• tuna steak
• soy sauce
• vegetable oil
• green onion
• ginger root
• garlic
• salt
• black pepper

Instructions

1. 1 Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
2. 2 Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
3. 3 Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

By Janice Laughton

Ingredients

• ✓ sherry
• turkey sausage
• mushroom
• butter
• chicken bouillon
• zucchini
• green onion
• spaghetti

Instructions

1. 1 In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender.
2. 2 While the sauce is cooking, 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.
3. 3 Serve pasta sauce over hot spaghetti.

By Sheila

Ingredients

• ✓ sherry
• egg
• heavy cream
• mayonnaise
• onion
• parsley
• herb-seasoned dry bread stuffing mix
• crabmeat

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. 3 In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. 4 Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

By Frances S

Ingredients

• ✓ sherry
• chicken broth
• soy sauce
• cider vinegar
• cornstarch
• sugar
• mustard
• salt
• vegetable oil
• asparagus

Instructions

1. 1 In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
2. 2 Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

By LEXJAM

Ingredients

• ✓ sherry
• egg noodle
• ground beef
• tomato soup
• worcestershire sauce
• garlic
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook the noodles according to package directions.
3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook