Type what you have

Ingredients

• ✓ red wine
• vegetable stock
• mushroom
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ red wine
• cranberry
• orange juice
• brown sugar
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ red wine
• butter
• vegetable oil
• beef stew meat
• onion
• carrot
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ red wine
• ✓ red wine
• olive oil
• beef tenderloin filet
• butter
• white mushroom
• shallot
• garlic
• puff pastry
• salt
• pepper
• egg
• milk

Instructions

1. 1 Heat olive oil in a heavy skillet over high heat until very hot. Add filets; sear until well browned, 1 to 2 minutes per side. Transfer filets to a plate, cool slightly, then chill in the refrigerator for at least 1 hour. Filets must be cold.
2. 2 Melt butter in the same skillet over medium heat. Add mushrooms, shallots, and garlic; cook and stir until shallots are tender and translucent and mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping any browned bits of food off the bottom of the skillet. Transfer mushroom mixture to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.
3. 3 Place 2 puff pastry squares on a work surface; top each with 1 chilled filet. Divide mushroom mixture between filet tops; cover each with 1 remaining puff pastry square. Fold and pinch pastry edges together to enclose filling and seal. Trim pastry to make tidy packages; cut a small slit on top each package.
4. 4 Heat remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until wine is reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.
5. 5 Whisk egg and milk together; brush pastry packages with egg mixture to help browning. Refrigerate pastry packages to keep cold.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
7. 7 Place puff pastry packages on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets reach desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Drizzle wine sauce over beef in puff pastry to serve.

By Spencer Serena

Ingredients

• ✓ red wine
• cooking oil
• chicken
• salt
• black pepper
• onion
• garlic
• tomato
• rosemary
• thyme
• black olive
• anchovy paste

Instructions

1. 1 Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
2. 2 Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
3. 3 Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

By Allrecipes Member

Ingredients

• ✓ red wine
• chicken thigh
• kosher salt
• black pepper
• bacon
• button mushroom
• yellow onion
• shallot
• all-purpose flour
• butter
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich

Ingredients

• ✓ red wine
• beef chuck roast
• kosher salt
• black pepper
• bacon
• onion
• garlic
• baby portobello mushroom
• tomato paste
• beef broth
• carrot
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ red wine
• green onion
• worcestershire sauce
• mustard
• lemon juice
• tomato paste
• oregano
• basil
• chive
• balsamic vinegar
• orange liqueur
• brown sugar
• sea salt
• black pepper
• cumin
• garlic
• ginger root
• horseradish
• dill

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ red wine
• brown champignon mushroom
• olive oil
• onion
• carrot
• garlic
• thyme
• rosemary
• eggplant
• vegetable broth
• tomato
• tomato paste
• salt
• black pepper

Instructions

1. 1 Cut any large mushrooms in half.
2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ red wine
• beef
• parsley
• thyme
• bay leaf
• butter
• onion
• flour
• beef broth
• salt
• black pepper
• butter
• bacon
• onion
• button mushroom

Instructions

1. 1 In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
2. 2 Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
3. 3 Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

By cheap chef

Ingredients

• ✓ red wine
• all-purpose flour
• salt
• black pepper
• stew meat
• butter
• onion
• carrot
• garlic
• bay leaf
• parsley
• thyme
• mushroom
• onion

Instructions

1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith

Ingredients

• ✓ red wine
• olive oil
• all-purpose flour
• salt
• black pepper
• milk
• chicken breast
• baby carrot
• button mushroom
• onion
• chicken broth
• italian seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2. 2 Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3. 3 Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4. 4 Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

By Casey Rawson

Ingredients

• ✓ red wine
• ✓ red wine
• parsley
• canola oil
• bread
• potato starch
• black pepper
• salt
• thyme
• bay leaf
• garlic
• onion
• mushroom
• white sugar
• olive oil
• water
• onion
• chicken

Instructions

1. 1 Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
2. 2 Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
3. 3 Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
7. 7 Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
8. 8 Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
9. 9 Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
10. 10 Dip the tip of each crouton into the sauce; press into parsley until coated.
11. 11 Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

By Jacques Pepin

Ingredients

• ✓ red wine
• paprika
• asiago cheese
• gruyere cheese
• bread
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• worcestershire sauce
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ red wine
• cayenne pepper
• bay leaf
• thyme
• tamari
• vegetable broth
• all-purpose flour
• tomato paste
• garlic
• leek
• carrot
• black pepper
• salt
• olive oil
• onion
• oyster mushroom
• shiitake mushroom
• cremini mushroom
• button mushroom

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

By Scott Horten

Ingredients

• ✓ red wine
• water
• beef roast
• onion soup mix

Instructions

1. 1 Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
2. 2 Cover, and cook 5 hours on Low.

By THUNDERSTRUCK625

Ingredients

• ✓ red wine
• salt
• rosemary
• new york strip steak

Instructions

1. 1 Combine red wine, salt, and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
2. 2 Heat a large cast iron skillet or griddle over high heat. Place steaks on the hot skillet and cook to desired degree of doneness, about 8 minutes per side. An instant-read thermometer inserted into the centers of steaks should read about 135 degrees F (62 degrees C) for medium-rare.
3. 3 Pour red wine mixture into the skillet with steaks; let boil for 1 minute. Serve steaks with sauce on a deep platter.

By Susan Wilson

Ingredients

• ✓ red wine
• soy sauce
• balsamic vinegar
• garlic
• cilantro
• ginger
• lamb chop
• all-purpose flour

Instructions

1. 1 Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
3. 3 Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
4. 4 Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
5. 5 Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

By st pete's yankee

Ingredients

• ✓ red wine
• ketchup
• ginger ale
• onion soup mix
• brown sugar
• beef brisket

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
3. 3 Bake in the preheated oven until the meat is very tender, about 4 hours.

By JaJa0908

Ingredients

• ✓ red wine
• olive oil
• onion
• garlic
• italian seasoning
• red pepper flakes
• tomato sauce

Instructions

1. 1 Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir.
2. 2 Reduce heat to low and let simmer for 10 minutes.

By Holly

Ingredients

• ✓ red wine
• rib roast
• salt
• beef stock
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

By Campbell's Kitchen

Ingredients

• ✓ red wine
• soy sauce
• worcestershire sauce
• garlic
• beef tenderloin
• vegetable broth
• green onion

Instructions

1. 1 Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
2. 2 Remove beef from the marinade and pat dry with paper towels.
3. 3 Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

By betsyjane

Ingredients

• ✓ red wine
• onion
• salt
• pepper
• turkey

Instructions

1. 1 In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
2. 2 Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
3. 3 Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
4. 4 Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

By Dave Hartmann

Ingredients

• ✓ red wine
• beef stew meat
• condensed french onion soup
• cream of mushroom soup
• mushroom

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs

Ingredients

• ✓ red wine
• beef tenderloin
• teriyaki sauce
• garlic
• blue cheese
• sour cream
• mayonnaise
• worcestershire sauce

Instructions

1. 1 Place beef tenderloin in a shallow dish. Combine teriyaki sauce, wine, and garlic in a small bowl; pour over tenderloin. Let marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Remove tenderloin from marinade and place on a broiler pan. Discard marinade.
4. 4 Cook in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue cooking to desired doneness, 30 to 40 more minutes. An instant-read thermometer inserted into the center of tenderloin should read at least 145 degrees F (63 degrees C) for medium doneness. Let tenderloin rest while you make sauce.
5. 5 Make sauce: Combine blue cheese, sour cream, mayonnaise, and Worcestershire sauce in a saucepan over low heat; stir until smooth.
6. 6 Serve sauce over sliced tenderloin.

By J Miller

Ingredients

• ✓ red wine
• pork tenderloin
• salt
• black pepper
• garlic powder
• onion
• celery
• brown gravy mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. 3 Bake in the preheated oven for 45 minutes.
4. 4 When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

By Kathleen White

Ingredients

• ✓ red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• onion salt
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ red wine
• butter
• mushroom
• garlic
• basil

Instructions

1. 1 Heat butter in a skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are a light golden brown and liquid has evaporated, about 10 minutes. Stir in basil.
2. 2 Reduce heat to low, and pour wine into the skillet. Simmer until wine has mostly evaporated. Serve immediately.

By AMANDA C

Ingredients

• ✓ red wine
• filet mignon steak
• black pepper
• salt
• balsamic vinegar

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle both sides of steaks with pepper and salt.
3. 3 Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
4. 4 Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
5. 5 Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.

By LINDA W

Ingredients

• ✓ red wine
• frisee lettuce
• olive oil
• shallot
• bacon bits
• white vinegar
• apple cider vinegar
• sugar

Instructions

1. 1 Place frisee lettuce in a serving bowl.
2. 2 Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
3. 3 Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

By Kim's Cooking Now