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Chicken Liver Pâté
Dinner French

Chicken Liver Pâté

4.7

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
  2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Artichokes French
Dinner French

Artichokes French

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
  2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
  3. 3 Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
  4. 4 Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

By Diane

Low-Carb Cream of Mushroom Soup
Dinner French

Low-Carb Cream of Mushroom Soup

4.9

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
  2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
  3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Nicole's French Onion Mac and Cheese
Dinner French

Nicole's French Onion Mac and Cheese

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
  2. 2 Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
  3. 3 Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
  5. 5 Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
  6. 6 Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
  7. 7 Bake in the preheated oven until golden and bubbly, about 25 minutes.

By Nicole McLaughlin

Chicken French (Rochester, NY Style)
Dinner French

Chicken French (Rochester, NY Style)

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
  2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
  3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
  4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

By rocgrandma

Beef Short Rib French Onion Soup
Dinner French

Beef Short Rib French Onion Soup

4.8

Prep
30 min
Cook
190 min
Total
220 min

Instructions

  1. 1 Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
  2. 2 Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
  3. 3 Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
  4. 4 Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
  5. 5 Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  6. 6 Preheat the oven broiler.
  7. 7 Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
  8. 8 Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

By dbsgeek

Chicken and Mushroom Crêpes
Dinner French

Chicken and Mushroom Crêpes

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
  2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
  3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
  5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
  6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Boudin Blanc
Dinner French

Boudin Blanc

Prep
120 min
Cook
65 min
Total
275 min

Instructions

  1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
  2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
  3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
  4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
  5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
  6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
  7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
  9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
  10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella

French Onion Soup with Homemade Beef Stock
Dinner French

French Onion Soup with Homemade Beef Stock

4.5

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.
  2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.
  3. 3 Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.
  4. 4 Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)
  5. 5 Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
  6. 6 Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.
  7. 7 Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

By Lolobug

Kevin's Asian Baked Salmon
Dinner

Kevin's Asian Baked Salmon

4.1

Prep
10 min
Cook
12 min
Total
52 min

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

Baked Brown Sugar Salmon
Dinner

Baked Brown Sugar Salmon

5.0

Prep
5 min
Cook
10 min
Total
75 min

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

Beef with Green Onion
Dinner

Beef with Green Onion

4.3

Prep
15 min
Cook
15 min
Total
30 min

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

Grilled Tuna Fish Steaks
Dinner

Grilled Tuna Fish Steaks

4.5

Prep
15 min
Cook
12 min
Total
87 min

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

Doreen's Asian-Inspired Swordfish Steaks
Dinner

Doreen's Asian-Inspired Swordfish Steaks

4.7

Prep
5 min
Cook
20 min
Total
265 min

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

Sticky Chinese Spareribs
Dinner

Sticky Chinese Spareribs

3.9

Prep
Cook
Total

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

Baked Mashed Parsnips
Dinner

Baked Mashed Parsnips

5.0

Prep
15 min
Cook
45 min
Total
60 min

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

Marinated Pork Tenderloin
Dinner

Marinated Pork Tenderloin

4.6

Prep
10 min
Cook
20 min
Total
390 min

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

Slow Cooker Sesame Chicken Thighs
Dinner

Slow Cooker Sesame Chicken Thighs

4.8

Prep
5 min
Cook
180 min
Total
185 min

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

Steamed Tuna Fish
Dinner

Steamed Tuna Fish

4.5

Prep
20 min
Cook
10 min
Total
30 min

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

Bunch's Crab Casserole
Dinner

Bunch's Crab Casserole

4.1

Prep
20 min
Cook
45 min
Total
75 min

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

Beef and Noodle Casserole
Dinner

Beef and Noodle Casserole

4.0

Prep
30 min
Cook
30 min
Total
60 min

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

Old Time Chicken Divan
Dinner

Old Time Chicken Divan

4.5

Prep
20 min
Cook
40 min
Total
60 min

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

Crispy Teriyaki Tofu
Dinner

Crispy Teriyaki Tofu

5.0

Prep
10 min
Cook
15 min
Total
25 min

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

Ginger Swordfish
Dinner Asian

Ginger Swordfish

4.2

Prep
5 min
Cook
15 min
Total
110 min

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

Simple Marinated Chicken Wings
Dinner American

Simple Marinated Chicken Wings

4.6

Prep
5 min
Cook
60 min
Total
185 min

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

Creamy Italian Slow Cooker Chicken
Dinner Italian

Creamy Italian Slow Cooker Chicken

4.2

Prep
5 min
Cook
270 min
Total
275 min

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