Type what you have

Ingredients

• ✓ red cooking wine
• olive oil
• butter
• all-purpose flour
• salt
• black pepper
• beef chuck steak
• button mushroom
• beef broth
• egg noodle
• pearl onion
• sour cream

Instructions

1. 1 Heat olive oil and butter together in a skillet over low heat until smooth.
2. 2 Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
3. 3 Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
5. 5 Cover skillet and cook until beef is tender, 20 to 25 minutes.
6. 6 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
7. 7 Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

By Karen Karsten

Ingredients

• ✓ red cooking wine
• pork neck bone
• black pepper
• adobo seasoning
• thyme
• water
• vinegar
• cilantro
• basil
• onion
• green bell pepper
• garlic
• potato

Instructions

1. 1 Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
2. 2 Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
3. 3 Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

By Ms Vanilla

Ingredients

• ✓ red cooking wine
• olive oil
• turkey leg
• salt
• black pepper
• thyme
• rosemary
• butter
• garlic
• onion
• brown sugar
• all-purpose flour
• chicken stock
• browning sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour the olive oil into a roasting pan. Place the turkey legs into the oil; turn the legs over several times to coat with oil. Sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle onto the turkey legs. Place the remaining 3 sprigs of rosemary around the legs in the oil. Place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
3. 3 Roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and turn the legs over in the pan. Roast for 1 hour, basting every 20 minutes. Reduce oven heat to 200 degrees F (95 degrees C) and roast until the skin is golden brown, about 1 more hour. Remove the turkey legs to a serving platter.
4. 4 To make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking wine and brown sugar, stirring until the sugar has dissolved. Use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. Whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. Stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.

By Fetish Cook

Ingredients

• ✓ red cooking wine
• tomato
• sugar
• basil
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine diced tomatoes, cooking wine, sugar, basil, oregano, garlic powder, and pepper in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 10 minutes.

By Mary B

Ingredients

• ✓ red cooking wine
• olive oil
• chicken breast
• garlic
• tomato
• seashell pasta
• spinach
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
2. 2 Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

By RHARRIS524

Ingredients

• ✓ red cooking wine
• potato
• chicken breast
• chourico sausage
• beer
• carrot
• onion
• parsley
• sofrito
• sazon seasoning
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.
4. 4 Serve and enjoy!

By GEMINIJANELOU13

Ingredients

• ✓ red cooking wine
• worcestershire sauce
• soy sauce
• adobo seasoning
• achiote
• sazon seasoning
• sofrito
• manzanilla olive
• tomato sauce
• water
• potato
• carrot
• white sugar
• olive oil
• beef stew meat
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Ingredients

• ✓ red cooking wine
• salt
• butternut squash
• olive
• bay leaf
• black pepper
• cumin
• onion powder
• garlic powder
• parsley
• sazon seasoning
• hot sauce
• water
• tomato sauce
• garlic
• green pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Cook and stir ground beef in a large stockpot over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain grease.
2. 2 Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and garlic to hot oil; cook and stir until fragrant, 2 to 3 minutes. Add to beef in the stockpot.
3. 3 Pour tomato sauce, water, wine, and hot sauce into the stockpot. Stir in sazón seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
4. 4 Split olives in half with your fingers and stir into picadillo. Add squash. Simmer until squash is tender and liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

By MarieSoler

Ingredients

• ✓ red cooking wine
• olive oil
• butter
• garlic
• yellow onion
• tomato
• basil
• tomato paste
• paprika
• sugar
• cayenne pepper
• salt

Instructions

1. 1 Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
2. 2 Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
3. 3 Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

By Patrick Lavigne

Ingredients

• ✓ red cooking wine
• olive oil
• butter
• button mushroom
• teriyaki sauce
• garlic
• garlic salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large saucepan over medium heat.
3. 3 Add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

By IrishMountainGirl

Ingredients

• ✓ red cooking wine
• vegetable oil
• all-purpose flour
• water
• parsley
• garlic
• kosher salt
• black pepper
• button mushroom
• parmesan cheese

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk flour, wine, water, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps remain. Dip mushrooms, one at a time, into batter to coat.
3. 3 Carefully place coated mushrooms into hot oil, making sure they don't touch or stick together while cooking; fry until golden brown, 5 to 6 minutes. Drain on a paper towel-lined plate lined. Sprinkle with Parmesan cheese to serve.

By The Hensters Kitchen