Type what you have

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
• 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
• 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
• watermelon
• honeydew
• strawberry
• raspberry
• ginger ale

Instructions

1. 1 Combine white wine, watermelon, honeydew, strawberries, and raspberries in a large pitcher. Chill in the refrigerator to allow flavors to blend, at least 1 hour.
2. 2 Pour chilled wine and fruit into goblets; top each with a splash of ginger ale.

By marisadawn

Ingredients

• ✓ white wine
• shrimp
• butter
• garlic
• green onion

Instructions

1. 1 Preheat broiler to 500 degrees (260 degrees C).
2. 2 Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

By Randy

Ingredients

• ✓ white wine
• cherry brandy
• garlic
• cayenne pepper
• nutmeg
• cornstarch
• gruyere cheese
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ white wine
• cinnamon stick
• coriander
• black peppercorn
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ white wine
• couscous
• chicken broth
• olive oil
• lime juice
• cumin
• garlic
• chicken breast
• green bell pepper
• red bell pepper
• yellow bell pepper
• green onion
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ white wine
• gruyere cheese
• emmental cheese
• cornstarch
• garlic
• french bread
• potato
• cornichon
• pearl onion

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ white wine
• olive oil
• onion
• carrot
• celery
• garlic
• paprika
• chicken stock
• tomato
• lentil
• bay leaf
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Ingredients

• ✓ white wine
• angel hair pasta
• butter
• shrimp
• garlic
• black pepper
• parmesan cheese
• parsley
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.
3. 3 Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.
4. 4 Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
5. 5 Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
6. 6 Serve with lemon wedges.

By RNCOGGINS

Ingredients

• ✓ white wine
• ✓ white wine
• olive oil
• chicken breast
• garlic
• onion
• tomato
• thyme
• basil
• kalamata olive
• parsley
• salt
• pepper

Instructions

1. 1 Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
2. 2 Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. 3 Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

By Robyn Webb

Ingredients

• ✓ white wine
• bacon drippings
• onion
• red apple
• caraway seed
• sauerkraut
• chicken stock
• brown sugar
• pork loin roast
• kielbasa sausage

Instructions

1. 1 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
2. 2 Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
3. 3 Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
4. 4 Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.

By Dianna Jacobs-Fresh

Ingredients

• ✓ white wine
• butter
• potato
• onion
• salt
• pepper
• gruyere cheese
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with softened butter.
2. 2 Toss potato slices and chopped onions with salt and pepper; spread 1/3 of the potato mixture into the prepared baking dish. Sprinkle half of the Gruyère cheese over potatoes, then add another layer of potatoes. Sprinkle on remaining Gruyère cheese, then layer remaining potatoes on top. Mix water and wine together; pour over potatoes in the dish. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, about 1 hour 15 minutes. Remove foil and pour cream evenly over potatoes. Bake, uncovered, for an additional 15 minutes to thicken cream and brown the top.

By Cindy Krafft

Ingredients

• ✓ white wine
• red potato
• cabbage
• butter-flavored cooking spray
• corned beef
• swiss cheese
• mustard
• black pepper
• garlic powder
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Ingredients

• ✓ white wine
• cod fillet
• soy creamer
• red onion
• egg
• potato starch
• worcestershire sauce
• salt
• pepper
• vegan butter
• water

Instructions

1. 1 Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. 2 Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
3. 3 Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

By Fabwick