Type what you have

Ingredients

• ✓ white wine
• asparagus
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

Ingredients

• ✓ white wine
• swordfish steak
• orange bell pepper
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ white wine
• heavy cream
• parmesan cheese
• gorgonzola cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ white wine
• all-purpose flour
• cajun seasoning
• turkey cutlet
• olive oil

Instructions

1. 1 Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
2. 2 Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
3. 3 Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.

By terryhongzs

Ingredients

• ✓ white wine
• chicken breast
• salt
• cream of celery soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By bdld

Ingredients

• ✓ white wine
• butter
• golden mushroom soup
• chive and onion cream cheese
• salad dressing mix
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ white wine
• butter
• shallot
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ white wine
• pork chop
• salt
• black pepper
• brown sugar
• pluot

Instructions

1. 1 Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
2. 2 Pour white 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. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
3. 3 Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By ainsliek

Ingredients

• ✓ white wine
• clam
• chorizo
• onion
• tomato
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ white wine
• clam
• olive oil
• garlic
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Wash clams to remove any dirt or sand.
3. 3 Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.
4. 4 Pour in white wine; bring to a boil. Cook until wine is reduced by half.
5. 5 Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.
6. 6 Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

By Scott Ure

Ingredients

• ✓ white wine
• apricot preserves
• ginger
• salt
• pepper
• olive oil
• pork chop

Instructions

1. 1 Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
2. 2 Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

By EV92406

Ingredients

• ✓ white wine
• trout
• butter
• lemon juice
• parsley
• salt
• pepper

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
3. 3 Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

By MICHELLE0011

Ingredients

• ✓ white wine
• butter
• soy sauce
• water
• tilapia
• paprika
• tarragon

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
3. 3 Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
4. 4 Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.

By texascockatooscom

Ingredients

• ✓ white wine
• red potato
• water
• mayonnaise
• rosemary
• garlic powder
• wooden skewer

Instructions

1. 1 Place potatoes and water in a microwave-safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring halfway through. Drain potatoes and allow to steam for a few minutes to dry.
2. 2 In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 Remove potatoes from marinade and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning halfway through. Remove potatoes from skewers and serve hot.

By kimberlyj

Ingredients

• ✓ white wine
• lemon
• garlic
• chicken
• butter
• dijon mustard
• salt
• pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
2. 2 Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
3. 3 Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

By Chocolate

Ingredients

• ✓ white wine
• butter
• garlic
• lobster meat
• lemon juice
• parmesan cheese
• bread crumb

Instructions

1. 1 Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 to 3 minutes.
2. 2 Add lobster and cook until heated through, about 5 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.

By cdlab

Ingredients

• ✓ white wine
• water
• salmon fillet
• butter
• parsley
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat wine and water in a large nonstick skillet over medium heat.
3. 3 Gently slide salmon fillets into poaching liquid. Dot fillets with butter, then sprinkle parsley, garlic, salt, and pepper over top.
4. 4 Bring to a simmer, then reduce heat to medium-low and poach until salmon flesh is firm and flakes easily with a fork, 10 to 15 minutes.

By Lee

Ingredients

• ✓ white wine
• soy sauce
• lime juice
• olive oil
• ginger
• garlic
• sesame oil
• red pepper flakes

Instructions

1. 1 Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

By TomOB

Ingredients

• ✓ white wine
• caraway seed
• bacon
• baby back pork ribs
• salt
• black pepper
• sauerkraut

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C).
2. 2 Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
3. 3 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.
4. 4 Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
5. 5 Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.
6. 6 Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.
7. 7 Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.

By RCHEISS

Ingredients

• ✓ white wine
• butter
• onion
• wild mushroom
• salt
• flat-leaf parsley
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

By Marianne

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• lemon pepper
• cod fillet
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pan over medium-high heat. Cook and stir onion, garlic, and lemon pepper in hot oil until onion is slightly tender, about 3 minutes. Add cod to the pan, flipping fish over to coat both sides with oil. Cook cod in onion mixture until fish flakes easily with a fork, occasionally sliding fish around to prevent sticking, about 4 minutes per side.
2. 2 Pour wine into the pan and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Slide cod around the pan, flip over, and slide around again until fish is coated in wine, about 1 minute.
3. 3 Transfer cod to a serving plate; top with onion mixture and Parmesan cheese.

By redpepperineverything

Ingredients

• ✓ white wine
• butter
• chicken breast
• onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
2. 2 Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.

By littlelam

Ingredients

• ✓ white wine
• limeade concentrate
• garlic
• butter
• salt
• pepper
• thyme
• lamb leg

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
3. 3 Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

By Larry Stephenson

Ingredients

• ✓ white wine
• olive oil
• chicken
• kosher salt
• black pepper
• lemon
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
2. 2 Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
3. 3 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
5. 5 Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

By foodelicious

Ingredients

• ✓ white wine
• butter
• pork chop
• salt
• black pepper
• heavy cream
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
2. 2 Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

By CHRISTINEPEREZ

Ingredients

• ✓ white wine
• pork chop
• salt
• black pepper
• onion
• butter
• applesauce

Instructions

1. 1 Season pork chops with salt and black pepper.
2. 2 Heat a large skillet over medium-high heat; add pork chops. Add onion and butter between chops; cook and stir onion until first side chops browned, 5 to 7 minutes. Flip chops; cook until no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C). Transfer chops to a plate.
3. 3 Pour white wine into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir applesauce into onion and wine mixture; simmer until liquid somewhat thickens, about 5 minutes.
4. 4 Serve pork chops topped with applesauce and onion mixture.

By guitfiddletom

Ingredients

• ✓ white wine
• butter
• lemon juice
• dill weed
• sugar
• salt
• black pepper
• salmon

Instructions

1. 1 Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
2. 2 Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

By BevF

Ingredients

• ✓ white wine
• spicy sausage
• parsley
• heavy cream
• tomato sauce
• water
• penne pasta
• parmesan cheese

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley; cook for 2 minutes. Stir in wine; cook until nearly evaporated, 3 to 5 minutes.
2. 2 Increase heat to high; stir in heavy cream and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
4. 4 Stir penne into sauce to combine. Remove from heat, cover, and let sit about 2 minutes.
5. 5 Top servings with grated Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ white wine
• pork chop
• salt
• pepper
• onion
• cream of mushroom soup
• mushroom

Instructions

1. 1 Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
2. 2 Preheat oven to 350 degrees F.
3. 3 Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
4. 4 Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

By T-fal

Ingredients

• ✓ white wine
• shrimp
• butter
• garlic
• cayenne pepper
• paprika
• parsley
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
2. 2 Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
3. 3 Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
4. 4 Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

By Jenne