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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

Jalapeño Cranberry Sauce
Side Dish American

Jalapeño Cranberry Sauce

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
  3. 3 Add cranberries, jalapeño peppers, and lemon juice; return to boil.
  4. 4 Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
  5. 5 Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.

By William Uncle Bill Anatooskin

Shrimp with Lobster Sauce
American

Shrimp with Lobster Sauce

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
  2. 2 Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
  3. 3 Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
  4. 4 Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
  5. 5 Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

By MURF65

Pork Tenderloin
Dinner American

Pork Tenderloin

4.4

Prep
10 min
Cook
60 min
Total
550 min

Instructions

  1. 1 Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
  2. 2 Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
  3. 3 When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
  4. 4 Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. 5 When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
  6. 6 Slice pork tenderloin and serve warm apple jelly sauce over top.

By Cookinkim

Mom's Old-Fashioned Fried Chicken
Dinner American

Mom's Old-Fashioned Fried Chicken

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Combine flour, garlic powder, salt, and pepper in a brown paper bag. Add chicken pieces, one at a time, to flour mixture; shake the bag to coat evenly. Place coated chicken on a tray.
  2. 2 Heat 1 inch oil in a large skillet over medium-high heat. Cook chicken in hot oil until golden brown and no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a paper towel-lined plate. Drain oil from the skillet.
  3. 3 Return chicken to the skillet and drizzle with sherry. Cover and simmer for 20 minutes.

By Denise

Classic She Crab Soup
American

Classic She Crab Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
  2. 2 Press the yolks of hard-boiled eggs through a sieve and set aside.
  3. 3 In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  4. 4 Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
  5. 5 Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

By MARBALET

Mushroom and Leek Soup
Side Dish American

Mushroom and Leek Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
  2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Hawaiian Chicken Pineapple Kabobs
Dinner American

Hawaiian Chicken Pineapple Kabobs

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
  2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
  3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
  4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Sherry Apple Pork Chops
Dinner American

Sherry Apple Pork Chops

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large skillet, brown chops, about 2 minutes each side; reserve.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).

By CHRISTYJ

Shrimp de Jonghe
Dinner American

Shrimp de Jonghe

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
  3. 3 Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
  4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By N8TE

Pooter's Wine Cake
Dessert American

Pooter's Wine Cake

4.8

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

By SharonTorres

A Nice Slow-Cooked Pork
Dinner American

A Nice Slow-Cooked Pork

4.2

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Poppy Seed Chicken
Dinner American

Poppy Seed Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  2. 2 Place chicken in the prepared baking dish. Combine soup, sour cream, and sherry in a bowl; pour or spoon over chicken. Season with salt and black pepper.
  3. 3 Combine crushed crackers and poppy seeds; sprinkle over chicken. Season with salt and black pepper. Drizzle melted butter over cracker layer. Cover baking dish.
  4. 4 Bake in the preheated oven for 30 to 45 minutes, uncover for the last 5 minutes. Let stand before serving, 3 to 5 minutes.

By Janet Schaufele

Jumbo Shrimp and Asparagus
Dinner American

Jumbo Shrimp and Asparagus

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
  2. 2 Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

By Amy

Apple Cider Sauce and Pork Loin Chops
Dinner American

Apple Cider Sauce and Pork Loin Chops

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  3. 3 Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

By suzette

Seafood Newburg
Dinner American

Seafood Newburg

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine butter, flour, and salt in a saucepan. Cook for 2 minutes. Slowly pour in milk and bring mixture to a boil.
  2. 2 Stir sherry into the mixture. Season with ketchup, paprika, and Worcestershire sauce.
  3. 3 Stir in shrimp and heat thoroughly. Serve hot.

By gigimom15

Wilted Arugula and Portobello Mushrooms
Dinner American

Wilted Arugula and Portobello Mushrooms

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
  2. 2 Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.

By JUMAHA

Apricot Pork Tenderloin
Dinner American

Apricot Pork Tenderloin

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  3. 3 Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Hope

Huli Huli Chicken
Dinner American

Huli Huli Chicken

4.7

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  2. 2 Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  3. 3 Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  4. 4 Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

By Mama Smith

Chicken Delicious
Dinner American

Chicken Delicious

4.0

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Mix condensed soups and sherry together in a medium bowl.
  2. 2 Season chicken with lemon juice, paprika, celery salt, salt, and pepper; place into a slow cooker. Pour soup mixture over chicken, then sprinkle Parmesan cheese over top.
  3. 3 Cook until chicken is no longer pink in the center and the juices run clear, on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CORWYNN DARKHOLME

Swiss Sherry Chicken
Dinner American

Swiss Sherry Chicken

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
  3. 3 In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
  4. 4 Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

By Janet Schaufele

Shrimp & Scallop Stroganoff
Dinner American

Shrimp & Scallop Stroganoff

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
  2. 2 Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
  3. 3 In a medium bowl, mix together the flour, black pepper, and clam juice.
  4. 4 Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

By VALARIE34

Grandma's Pork Chops in Mushroom Gravy
Dinner American

Grandma's Pork Chops in Mushroom Gravy

4.4

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.
  3. 3 Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.
  4. 4 Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  5. 5 Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.
  6. 6 Remove chops from the pan to a serving platter, and place the baking pan on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.

By HEIDIHELM

Cream of Mushroom Soup
Soup American

Cream of Mushroom Soup

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
  3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
  4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
  5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
  6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
  7. 7 Enjoy!

By Karena

Venison Steak with Peppers and Onions
Dinner American

Venison Steak with Peppers and Onions

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.
  2. 2 Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
  3. 3 Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.
  4. 4 Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

By Barbara Z

Green Rice III
Dinner American

Green Rice III

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
  2. 2 Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
  3. 3 Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

By Kimber

Slow-Cooked Pork Tenderloin
Dinner American

Slow-Cooked Pork Tenderloin

3.6

Prep
15 min
Cook
195 min
Total
1650 min

Instructions

  1. 1 Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor; blend until combined. Pour marinade into a resealable plastic bag. Add pork tenderloin to the bag, seal, and marinate in the refrigerator for 24 hours.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C).
  3. 3 Transfer pork with marinade to a Dutch oven.
  4. 4 Bake in the preheated oven for 3 hours.
  5. 5 Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
  6. 6 Heat drippings in the Dutch oven over medium heat on the stovetop. Pour in sherry and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.
  7. 7 Stir together cornstarch and water in a small bowl; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes.
  8. 8 Slice pork tenderloin and serve with sauce on the side or poured on top.

By Leanna Beth

Byrdhouse Spinach Soup
Soup American

Byrdhouse Spinach Soup

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
  2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Venison with Sherry-Mushroom Sauce
Dinner American

Venison with Sherry-Mushroom Sauce

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook until almost soft. Add mushrooms; cook until soft. Transfer onion and mushrooms to a plate.
  2. 2 Combine ½ cup flour, sage, salt, and black pepper in a resealable plastic bag. Add venison steaks, squeeze out excess air, seal the bag, toss to coat with seasoned flour, then shake off excess. Melt 2 tablespoons butter in the same skillet. Add venison; sear 6 to 7 minutes per side then transfer to a plate.
  3. 3 Reduce heat to medium-low. Add remaining 1 tablespoon butter; melt. Whisk in 1 tablespoon flour, then whisk in sherry and water. Return onion, mushrooms, and venison to the skillet. Increase heat; simmer for 15 minutes.

By Karen D