Type what you have

Ingredients

• ✓ dry red wine
• lemon-lime soda
• lime juice
• lemon juice
• pink lemonade concentrate
• orange juice
• rum
• white rum
• orange liqueur
• white sugar
• pineapple chunk
• strawberry
• kiwi
• pear
• lime
• lemon
• orange

Instructions

1. 1 Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
2. 2 Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
3. 3 Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

By Sheila Kampman

Ingredients

• ✓ dry red wine
• ground beef
• italian seasoning
• salt
• granulated garlic
• marinara sauce
• tomato
• water
• cabernet sauvignon
• tortellini
• cream cheese
• mozzarella cheese

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 10 minutes. Add Italian seasoning, salt, and granulated garlic; mix to combine.
2. 2 Stir in marinara sauce, diced tomatoes with liquid, water, and red wine until well combined. Reduce heat to low; add tortellini and cook until warmed through, about 10 to 15 minutes.
3. 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Add cream cheese to tortellini mixture and stir gently to blend; sprinkle mozzarella cheese over the surface.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 15 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ dry red wine
• cinnamon
• black pepper
• garlic powder
• chili powder
• cayenne pepper
• brown sugar
• flat iron steak
• olive oil
• garlic
• red onion
• cabernet sauvignon
• gorgonzola cheese
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
4. 4 Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

By Tiffany Andersen

Ingredients

• ✓ dry red wine
• flat iron steak
• olive oil
• garlic
• parsley
• rosemary
• chive
• cabernet sauvignon
• salt
• black pepper
• mustard powder

Instructions

1. 1 Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.
2. 2 Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
3. 3 Heat a nonstick skillet over medium-high heat. Place steak in the hot skillet and discard any remaining marinade; sear and cook steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
4. 4 Allow steak to rest for about 5 minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ dry red wine
• olive oil
• filet mignon steak
• salt
• black pepper
• butter
• white mushroom
• shallot
• cabernet sauvignon
• beef broth
• thyme
• water
• cornstarch

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

By Muffinmom

Ingredients

• ✓ dry red wine
• all-purpose flour
• garlic powder
• onion powder
• salt
• pepper
• beef oxtail
• butter
• shallot
• garlic
• onion
• carrot
• celery
• thyme
• bay leaf
• flat-leaf parsley
• beef broth

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
3. 3 Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
4. 4 Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
5. 5 Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

By Allrecipes Member

Ingredients

• ✓ dry red wine
• thyme
• juniper berry
• bay leaf
• beef stew meat
• cheesecloth
• thyme
• rosemary
• bay leaf
• juniper berry
• clove
• orange peel
• salt
• black pepper
• vegetable oil
• olive oil
• celery
• carrot
• onion
• garlic
• tomato paste
• potato
• chicken broth
• parsley
• thyme

Instructions

1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh