Type what you have

Ingredients

• ✓ sherry
• mushroom
• onion
• butter
• parsley
• beef tenderloin
• puff pastry

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ sherry
• shrimp
• paprika
• kosher salt
• garlic
• olive oil
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ sherry
• olive oil
• garlic
• red pepper flakes
• paprika
• shrimp
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ sherry
• pork chop
• salt
• pepper
• all-purpose flour
• vegetable oil
• sour cream
• ketchup
• worcestershire sauce
• paprika
• bay leaf

Instructions

1. 1 Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2. 2 Stir sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf in a medium bowl until combined; pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By CHRISTYJ

Ingredients

• ✓ sherry
• chickpea
• red bell pepper
• green bell pepper
• canola oil
• red potato
• chorizo
• onion
• garlic
• paprika
• salt

Instructions

1. 1 Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. 4 Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. 5 Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. 6 Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

By Pete Zaria

Ingredients

• ✓ sherry
• olive oil
• chicken thigh
• salt
• smoked sausage
• sweet onion
• red bell pepper
• garlic
• medium-grain white rice
• paprika
• turmeric
• cayenne pepper
• saffron
• chicken broth
• tomato
• pea

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
2. 2 Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
3. 3 Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
4. 4 Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn the pressure regulator to 'venting' and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
6. 6 Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

By Diana71

Ingredients

• ✓ sherry
• all-purpose flour
• beef stock
• olive oil
• black pepper
• lemon pepper
• salt
• allspice
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground pork
• ground beef
• evaporated milk
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ sherry
• shiitake mushroom
• oyster sauce
• salmon fillet

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Ingredients

• ✓ sherry
• brown sugar
• butter
• soy sauce
• salmon fillet

Instructions

1. 1 Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
2. 2 Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

By Becky

Ingredients

• ✓ sherry
• oyster sauce
• white sugar
• cornstarch
• peanut oil
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ sherry
• chicken
• vegetable oil
• cream of mushroom soup
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ sherry
• beef chuck roast
• cream of mushroom soup
• beef broth
• onion soup mix

Instructions

1. 1 Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. 2 Cover and cook on Low until meat is tender, 8 to 9 hours.

By weezard1

Ingredients

• ✓ sherry
• tuna steak
• soy sauce
• vegetable oil
• lime juice
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ sherry
• soy sauce
• vegetable oil
• ginger root
• garlic
• swordfish steak

Instructions

1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Ingredients

• ✓ sherry
• pork sparerib
• soy sauce
• honey
• garlic
• ginger

Instructions

1. 1 Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
2. 2 Combine remaining ingredients; brush ribs thoroughly with sauce.
3. 3 Cover and bake at 350 degrees F. 1 hour.
4. 4 Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

By Kikkoman

Ingredients

• ✓ sherry
• parsnip
• butter
• heavy cream
• salt
• sugar
• bread crumb
• butter

Instructions

1. 1 Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
4. 4 Bake in the preheated oven until golden, 25 to 30 minutes.

By Barbara

Ingredients

• ✓ sherry
• soy sauce
• brown sugar
• onion
• cinnamon
• olive oil
• garlic powder
• pork tenderloin

Instructions

1. 1 Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

By WKELLER

Ingredients

• ✓ sherry
• butter
• crabmeat
• sour cream
• black pepper
• tomato paste
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan, and black pepper. Cook, constantly stirring, until heated through. Do not boil.

By Kathleen Burton

Ingredients

• ✓ sherry
• brown sugar
• soy sauce
• sesame seed
• ketchup
• garlic powder
• ginger
• chicken thigh

Instructions

1. 1 Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
2. 2 Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephanie

Ingredients

• ✓ sherry
• tuna steak
• soy sauce
• vegetable oil
• green onion
• ginger root
• garlic
• salt
• black pepper

Instructions

1. 1 Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
2. 2 Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
3. 3 Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

By Janice Laughton

Ingredients

• ✓ sherry
• egg
• heavy cream
• mayonnaise
• onion
• parsley
• herb-seasoned dry bread stuffing mix
• crabmeat

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. 3 In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. 4 Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

By Frances S

Ingredients

• ✓ sherry
• egg noodle
• ground beef
• tomato soup
• worcestershire sauce
• garlic
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook the noodles according to package directions.
3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook

Ingredients

• ✓ sherry
• broccoli
• butter
• all-purpose flour
• chicken broth
• heavy cream
• salt
• black pepper
• chicken breast
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. 3 Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. 4 Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. 5 Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

By MARBALET

Ingredients

• ✓ sherry
• vegetarian teriyaki sauce
• green onion
• garlic
• sriracha sauce
• ginger paste
• cornstarch
• firm tofu
• olive oil

Instructions

1. 1 Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
2. 2 Place cornstarch in a 1-gallon zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all tofu is coated.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
4. 4 Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.
5. 5 Transfer the tofu to serving plates and spoon sauce on top just before serving.

By Soup Loving Nicole

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
• teriyaki sauce
• garlic
• ginger root
• sesame oil
• swordfish steak

Instructions

1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

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
• chicken breast
• butter
• cream cheese
• cream of chicken soup
• salad dressing mix

Instructions

1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Ingredients

• ✓ sherry
• green pea
• bacon
• red onion
• heavy cream
• monosodium glutamate
• salt
• black pepper
• worcestershire sauce
• mushroom

Instructions

1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Ingredients

• ✓ sherry
• pork sparerib
• garlic powder
• vegetable oil
• soy sauce
• brown sugar

Instructions

1. 1 Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

By Kikkoman