Type what you have

Ingredients

• ✓ white wine
• olive oil
• lemon
• garlic
• oregano
• salt
• black pepper
• pork tenderloin
• bay leaf

Instructions

1. 1 Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
4. 4 Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By alsoanurse

Ingredients

• ✓ white wine
• olive oil
• shallot
• garlic
• fennel
• tomato
• ouzo
• heavy cream
• mussel
• basil
• salt

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Ingredients

• ✓ white wine
• cooking spray
• olive oil
• onion
• garlic
• chicken thigh
• tomato sauce
• black pepper
• lemon
• hot pepper sauce
• cinnamon

Instructions

1. 1 Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
2. 2 Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
3. 3 Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
4. 4 Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

By Craig Chandler

Ingredients

• ✓ white wine
• lemon pepper
• marjoram
• basil
• thyme
• rosemary
• water
• olive oil
• salad dressing
• garlic
• lemon
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ white wine
• eggplant
• salt
• olive oil
• onion
• garlic
• almond
• cherry tomato
• mint leaf
• white sugar
• salt
• chili powder
• parsley

Instructions

1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Ingredients

• ✓ white wine
• green bell pepper
• red bell pepper
• olive oil
• ground pork
• onion
• salt
• pepper
• tomato puree
• feta cheese
• white rice
• raisin
• pine nut
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
2. 2 Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. 3 Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
4. 4 Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

By GATOULA

Ingredients

• ✓ white wine
• black pepper
• salt
• raisin
• sugar
• curry powder
• saffron
• tomato
• garlic
• onion
• shallot
• olive oil
• butter
• chicken
• pepper
• salt
• all-purpose flour

Instructions

1. 1 Season flour with salt and pepper; coat chicken pieces with seasoned flour.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
3. 3 Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

By librarylady

Ingredients

• ✓ white wine
• beef broth
• rosemary
• bay leaf
• oregano
• clove
• allspice
• cinnamon
• sugar
• red wine vinegar
• tomato paste
• kosher salt
• garlic
• onion
• shallot
• olive oil
• salt
• black pepper
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11. 11 Taste and adjust seasonings before serving.
12. 12 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• black pepper
• kosher salt
• saffron
• oregano
• garlic
• red pepper flake
• porcini mushroom powder
• paprika
• lemon
• olive oil
• egg
• greek yogurt
• red onion
• merguez sausage
• brown cremini mushroom
• leg of lamb
• kosher salt
• black pepper
• mint
• garlic
• mustard
• parsley
• red wine
• olive oil

Instructions

1. 1 Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
2. 2 Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
3. 3 Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
6. 6 Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

By SwagDaddy

Ingredients

• ✓ white wine
• amberjack fillet
• mayonnaise
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin

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
• pork chop
• garlic salt
• fennel seed

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ white wine
• honey teriyaki sauce
• chicken breast
• asparagus
• swiss cheese

Instructions

1. 1 In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
4. 4 Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
5. 5 Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

By CMeals

Ingredients

• ✓ white wine
• salmon fillet
• lemon
• pesto

Instructions

1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

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
• butter
• orange juice
• lobster tail
• lobster shell

Instructions

1. 1 Melt butter in a skillet over low heat.
2. 2 Stir orange juice into melted butter and bring mixture to a simmer.
3. 3 Stir in white wine.
4. 4 Place lobster tails in orange juice and wine mixture.
5. 5 Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

By brandondddavis

Ingredients

• ✓ white wine
• chicken breast
• cream of mushroom soup
• cream cheese
• ranch dressing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

By Angela Bacon

Ingredients

• ✓ white wine
• soy sauce
• vegetable oil
• water
• garlic
• ginger
• oregano
• brown sugar
• chicken breast

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Whisk the white wine, soy sauce, vegetable oil, water, garlic, ginger, oregano, and brown sugar together in a bowl. Arrange the chicken breasts in a covered baking dish; pour the sauce over the chicken.
3. 3 Bake covered in the preheated oven for 1 hour, turn and cook until no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Scott

Ingredients

• ✓ white wine
• butter
• lemon
• garlic
• dill
• salmon
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
2. 2 Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

By Countess

Ingredients

• ✓ white wine
• garlic
• rosemary
• swordfish steak
• salt
• black pepper
• lemon juice
• olive oil
• lemon

Instructions

1. 1 Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.
2. 2 Stir together lemon juice, olive oil, and remaining rosemary in a small bowl. Set aside.
3. 3 Preheat a grill to medium heat.
4. 4 Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking.
5. 5 Grill fish, turning once, until fish can be easily flaked with a fork, about 10 minutes. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.

By CARLOSA

Ingredients

• ✓ white wine
• butter
• brown sugar
• soy sauce
• lemon juice
• salmon

Instructions

1. 1 In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
2. 2 Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
3. 3 Preheat grill for medium-high heat.
4. 4 Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

By HILDA6239

Ingredients

• ✓ white wine
• butter
• garlic
• bay leaf
• chicken stock
• baby bok choy

Instructions

1. 1 Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

By Valerie Taylor

Ingredients

• ✓ white wine
• soy sauce
• white sugar
• sesame oil
• filet mignon
• green onion

Instructions

1. 1 Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours.
2. 2 Place a large skillet over medium high heat, and cook meat until done.
3. 3 Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.

By Tali

Ingredients

• ✓ white wine
• chicken drumette
• corn syrup
• soy sauce
• white sugar
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Lay chicken in a single layer in a baking dish.
3. 3 In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
4. 4 Bake in preheated oven until sauce is hot and bubbly.
5. 5 Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.

By Mumze

Ingredients

• ✓ white wine
• chicken breast
• egg
• parmesan cheese
• salt
• black pepper
• butter

Instructions

1. 1 Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
2. 2 In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
3. 3 Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

By Mayra Martinez

Ingredients

• ✓ white wine
• carrot
• margarine
• nutmeg
• cinnamon
• ginger
• raisin
• brown sugar

Instructions

1. 1 Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
2. 2 Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

By Beth Bean Fox-Ebert

Ingredients

• ✓ white wine
• cider vinegar
• tarragon
• onion
• black pepper
• butter
• egg yolk
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Ingredients

• ✓ white wine
• chicken breast
• vegetable oil
• all-purpose flour
• salt
• black pepper
• orange juice
• heavy cream

Instructions

1. 1 Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
2. 2 In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
3. 3 Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.

By Michael Driggins

Ingredients

• ✓ white wine
• heavy cream
• all-purpose flour
• parsley
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream, wine, flour, parsley, and salt in a medium saucepan over medium-high heat; bring to a boil.
3. 3 Reduce heat to low and simmer until thickened.

By Sara

Ingredients

• ✓ white wine
• egg noodle
• cream of mushroom soup
• water
• ham
• swiss cheese
• stuffing mix

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

By Mallory Brown