Type what you have

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
• ✓ 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
• 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

Ingredients

• ✓ sherry
• butter
• garlic
• pork chop
• salt
• pepper
• mushroom
• beef broth
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.
3. 3 Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.
4. 4 Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
5. 5 Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.
6. 6 Remove chops from the pan to a serving platter, and place the baking pan on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.

By HEIDIHELM

Ingredients

• ✓ sherry
• beef broth
• soy sauce
• salt
• white pepper
• venison
• sugar-based curing mixture
• steak seasoning
• onion
• bell pepper
• vegetable oil
• cornstarch

Instructions

1. 1 In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
2. 2 Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
3. 3 Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
4. 4 Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

By Barbara Z

Ingredients

• ✓ sherry
• olive oil
• green onion
• jalapeno pepper
• long-grain rice
• salt
• black pepper
• chicken broth
• water
• cilantro
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
2. 2 Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
3. 3 Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

By Kimber

Ingredients

• ✓ sherry
• olive oil
• balsamic vinegar
• garlic
• brown sugar
• thyme
• mustard
• paprika
• pork tenderloin
• cornstarch
• water

Instructions

1. 1 Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor; blend until combined. Pour marinade into a resealable plastic bag. Add pork tenderloin to the bag, seal, and marinate in the refrigerator for 24 hours.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Transfer pork with marinade to a Dutch oven.
4. 4 Bake in the preheated oven for 3 hours.
5. 5 Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
6. 6 Heat drippings in the Dutch oven over medium heat on the stovetop. Pour in sherry and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.
7. 7 Stir together cornstarch and water in a small bowl; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes.
8. 8 Slice pork tenderloin and serve with sauce on the side or poured on top.

By Leanna Beth

Ingredients

• ✓ sherry
• butter
• onion
• mushroom
• all-purpose flour
• sage
• salt
• black pepper
• venison tenderloin steak
• flour
• water

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook until almost soft. Add mushrooms; cook until soft. Transfer onion and mushrooms to a plate.
2. 2 Combine ½ cup flour, sage, salt, and black pepper in a resealable plastic bag. Add venison steaks, squeeze out excess air, seal the bag, toss to coat with seasoned flour, then shake off excess. Melt 2 tablespoons butter in the same skillet. Add venison; sear 6 to 7 minutes per side then transfer to a plate.
3. 3 Reduce heat to medium-low. Add remaining 1 tablespoon butter; melt. Whisk in 1 tablespoon flour, then whisk in sherry and water. Return onion, mushrooms, and venison to the skillet. Increase heat; simmer for 15 minutes.

By Karen D

Ingredients

• ✓ sherry
• chicken breast
• salt
• black pepper
• paprika
• butter
• mushroom
• all-purpose flour
• chicken broth
• rosemary
• artichoke heart

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
3. 3 Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
4. 4 Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

By CHRISTYJ

Ingredients

• ✓ sherry
• bacon
• beef short rib
• salt
• black pepper
• thyme
• bay leaf
• onion
• garlic
• all-purpose flour
• beef broth

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.
3. 3 Generously season short ribs with salt and black pepper.
4. 4 Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.
5. 5 Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
6. 6 Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
7. 7 Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.
8. 8 Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.
9. 9 Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ sherry
• soy sauce
• garlic
• brown sugar
• ginger
• chicken
• cooking spray
• wheat germ
• bread crumb
• sesame seed
• parsley
• black pepper
• paprika

Instructions

1. 1 Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.
3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

By simplylo

Ingredients

• ✓ sherry
• chicken breast
• salt
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• butter
• chicken broth
• apple
• brown sugar
• marsala wine

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Sprinkle chicken with 1/4 teaspoon salt. Place on a rack, cover, and refrigerate for 30 minutes. Halve lengthwise to make 4 equal-sized pieces.
3. 3 Place each piece of chicken between plastic and pound with smooth side of a meat mallet to make 1/4-inch thick cutlets.
4. 4 Mix flour, cornstarch, remaining 1 teaspoon salt, pepper, and sugar together in a shallow bowl. Dredge cutlets in flour mixture to coat; shake off excess.
5. 5 Melt 2 tablespoons butter in a large skillet over medium heat until foam disappears; add chicken and cook until golden brown, about 3 minutes per side. Transfer to a heat-proof plate; keep warm in the preheated oven.
6. 6 Bring sherry to a boil in the skillet, scraping brown bits from bottom of pan; cook until reduced by half, about 5 minutes. Stir in broth and apples; continue to cook, stirring occasionally, until broth is reduced by half. Stir in brown sugar, remaining 1 tablespoon butter, and Marsala wine; cook until sugar dissolves and sauce thickens.
7. 7 Return chicken to the skillet with any juice from the plate; turn to coat in sauce. Simmer, about 2 minutes per side. Serve topped with apples and sauce.

By DEUXMAC

Ingredients

• ✓ sherry
• paprika
• salt
• onion powder
• garlic powder
• marjoram
• sage
• black pepper
• nutmeg
• chicken breast
• coconut oil
• lime juice

Instructions

1. 1 Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
3. 3 Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT

Ingredients

• ✓ sherry
• butter
• onion
• garlic
• mushroom
• chicken broth
• thyme
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• heavy cream

Instructions

1. 1 Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
2. 2 Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
4. 4 Select the Sauté function again and bring soup to a light simmer.
5. 5 Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.

By France Cevallos

Ingredients

• ✓ sherry
• pork loin
• all-purpose flour
• peanut oil
• chicken broth
• water
• soy sauce
• green onion
• garlic
• sugar
• ginger
• salt
• pepper

Instructions

1. 1 Combine cubed pork and flour in a resealable plastic bag. Seal the bag and shake until pork is coated.
2. 2 Heat oil in a large skillet or wok. Add coated pork and brown quickly, about 5 minutes. Transfer pork with a slotted spoon to a bowl; discard remaining oil from the skillet.
3. 3 Add chicken broth, 1/4 cup water, soy sauce, and sherry to the skillet. Stir in green onion, garlic, sugar, ginger, salt, and pepper. Add pork cubes and bring to a boil. Reduce the heat, cover, and simmer until pork is tender, about 15 minutes. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

By CHRISTYJ