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Classic White Wine Spritzer
Drink

Classic White Wine Spritzer

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Mulled White Wine
Drink

Mulled White Wine

4.0

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
  2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Peach-Basil Sangria
Drink American

Peach-Basil Sangria

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
  2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

White Sangria with Berries
Drink American

White Sangria with Berries

5.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix wine, brandy, and schnapps together in a large pitcher.
  2. 2 Slice strawberries, raspberries, and peaches into medium chunks. Add to the wine mixture. Chill for a minimum of 3 to 4 hours.
  3. 3 Pour in seltzer just prior to serving. Serve over ice with fruit added from the pitcher.

By NFDANCEON

Peach Sangria
Drink Mexican

Peach Sangria

4.9

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
  2. 2 Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.

By rlt11_NMC

Hot Spiced Christmas Wine
Drink American

Hot Spiced Christmas Wine

4.5

Prep
Cook
Total

Instructions

  1. 1 Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
  2. 2 Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
  3. 3 Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

By rainy

Cranberry Sangria
Drink

Cranberry Sangria

4.4

Prep
15 min
Cook
10 min
Total
1465 min

Instructions

  1. 1 Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
  2. 2 Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

By Cathy K

White Wine Sangria
Drink American

White Wine Sangria

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir white wine, rum, orange juice, and sugar together in a large pitcher until sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
  3. 3 Put frozen grapes into serving glasses and pour sangria over the grapes.

By themistycat

Spicy Barbados Pepper Sauce
Caribbean

Spicy Barbados Pepper Sauce

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
  2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

My Classic Puerto Rican Carne Guisada
Caribbean

My Classic Puerto Rican Carne Guisada

5.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
  2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
  3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Jerk Chicken and Pasta
Dinner Caribbean

Jerk Chicken and Pasta

4.3

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Make the chicken: Rub chicken with jerk paste and place into a shallow dish. Cover and refrigerate for at least 1 hour.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm.
  4. 4 While the chicken is cooking, make the pasta: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 6 to 8 minutes. Drain.
  5. 5 While the noodles are cooking, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Mix in stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze 1/2 of the lime quarters into the pan and bring to a boil. Reduce the heat to low and stir in cream. Cook and stir until mixture thickens, about 5 minutes; do not let it boil. Pour cooked egg noodles into the pan and toss with cream sauce until coated and warm.
  6. 6 Divide noodles among four serving plates and top with grilled chicken. Squeeze remaining lime quarters over top and garnish with cilantro sprigs.

By Lois

Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Dinner Caribbean

Bacalao a la Vizcaina (Basque-Style Codfish Stew)

4.6

Prep
30 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
  2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
  3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Baked Amberjack
Dinner

Baked Amberjack

5.0

Prep
10 min
Cook
20 min
Total
30 min

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

Strawberries and Wine
Dessert

Strawberries and Wine

4.4

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
  2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

The Best Steamed Asparagus
Dinner American

The Best Steamed Asparagus

4.1

Prep
5 min
Cook
5 min
Total
15 min

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

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Fennel Pork Chops
Dinner

Fennel Pork Chops

4.3

Prep
15 min
Cook
20 min
Total
35 min

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

Chicken Teriyaki with Asparagus
Dinner

Chicken Teriyaki with Asparagus

4.3

Prep
15 min
Cook
30 min
Total
105 min

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

Stephan's Broiled Salmon Pesto
Dinner Italian

Stephan's Broiled Salmon Pesto

4.5

Prep
10 min
Cook
10 min
Total
35 min

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

Hal's Wine Mustard
French

Hal's Wine Mustard

4.2

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Baked Swordfish in a White Wine Sauce
Dinner American

Baked Swordfish in a White Wine Sauce

4.0

Prep
5 min
Cook
20 min
Total
85 min

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

Appetizer Mussels
Appetizer

Appetizer Mussels

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
  2. 2 Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
  3. 3 Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
  4. 4 Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

By Karen