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BBQ Turkey
Dinner American

BBQ Turkey

4.9

Prep
40 min
Cook
240 min
Total
300 min

Instructions

  1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
  2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
  3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
  4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
  5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
  6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
  7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Grandpa's Oyster Stew
Dinner American

Grandpa's Oyster Stew

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  2. 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  3. 3 Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  4. 4 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  5. 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

By Madden Surbaugh

Whole Poached Salmon
Dinner

Whole Poached Salmon

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
  2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Baked Chicken and Brie
Dinner French

Baked Chicken and Brie

4.1

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
  3. 3 Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

By LISETTEZ

Greek Shrimp Dish From Santorini
Dinner Greek

Greek Shrimp Dish From Santorini

4.7

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Stir in garlic, chopped parsley, tomatoes, and wine. Bring to a simmer; reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C).
  3. 3 Stir shrimp into tomato sauce and cook for 2 minutes; remove from the heat. Pour shrimp mixture into a shallow baking dish; sprinkle with crumbled feta cheese. Bake in the preheated oven until feta has softened and shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze lemon halves over shrimp and garnish with parsley sprigs to serve.

By Lisawas

Chicken in Mediterranean Sauce
Dinner European

Chicken in Mediterranean Sauce

3.9

Prep
15 min
Cook
420 min
Total
435 min

Instructions

  1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Garlic Wine Chicken
Dinner Italian

Garlic Wine Chicken

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
  2. 2 Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
  3. 3 Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

By John Sedlock

Cha Cha Cha Sangria
Drink American

Cha Cha Cha Sangria

4.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
  2. 2 Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

By Teri

Autumn Lentil Soup
Soup American

Autumn Lentil Soup

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
  2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

White Peach Sangria
Drink European

White Peach Sangria

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes.
  2. 2 Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight.
  3. 3 Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

By FOODINC5

Watermelon Sangria
Drink European

Watermelon Sangria

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
  2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

White Sangria
Drink European

White Sangria

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine peach Schnapps, Cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least 1 hour.
  3. 3 Pour fruit mixture into a large punch bowl; stir in chilled white wine and ginger ale.
  4. 4 Serve sangria in glasses with some sliced fruit.

By WIFIE

Florentine Caramelized Onion Soup
Soup Italian

Florentine Caramelized Onion Soup

3.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
  2. 2 Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
  3. 3 Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  4. 4 Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
  5. 5 Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

By Elsie Wollaston

Mr. Big's White Sangria
Drink European

Mr. Big's White Sangria

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Put oranges, lemons, and limes in a large punch bowl; pour sugar over fruit. Add tequila; stir gently with a wooden spoon. Set aside to soak 6 hours to overnight.
  2. 2 Add ice to the punch bowl; add white wine, Champagne, and club soda. Stir; serve immediately.

By FNYDM4