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Tuscan Bean and Chicken Italian Sausage Soup
Lunch Italian

Tuscan Bean and Chicken Italian Sausage Soup

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
  3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
  4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Restaurant-Style French Onion Soup
Lunch French

Restaurant-Style French Onion Soup

4.8

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
  2. 2 Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
  3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
  5. 5 While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
  6. 6 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
  7. 7 Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
  8. 8 Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

By Jenny

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Calimocho (Kalimotxo)
Drink European

Calimocho (Kalimotxo)

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine cola and red wine in the 2 liter bottle from the cola or in a 1 gallon serving jar with a lid. Put the lid on and gently rock the container to mix. Let rest for a few minutes before serving in tall glasses over ice.

By EKRUDERT

Stoofperen met Rode Wijn (Red Wine-Poached Pears)
Side Dish European

Stoofperen met Rode Wijn (Red Wine-Poached Pears)

5.0

Prep
10 min
Cook
155 min
Total
165 min

Instructions

  1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
  2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Strawberry Soup à la Kiev
Dessert European

Strawberry Soup à la Kiev

4.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Jill's Summer Sangria
Drink European

Jill's Summer Sangria

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
  2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
  3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Gluehwein (German Mulled Wine)
Drink European

Gluehwein (German Mulled Wine)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
  2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Lentil Tomato Soup
European

Lentil Tomato Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Beefs Portuguese Style
Dinner European

Beefs Portuguese Style

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Portuguese Chourico and Peppers
Dinner European

Portuguese Chourico and Peppers

3.8

Prep
15 min
Cook
600 min
Total
615 min

Instructions

  1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Grandpa Nick's Georgia Shashlik
Dinner European

Grandpa Nick's Georgia Shashlik

5.0

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Cut lemon in half and juice. Cut 2 rinds into chunks.
  2. 2 Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  3. 3 Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

By Kristine

Glühwein
Drink European

Glühwein

4.8

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
  2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
  3. 3 Slice remaining orange; set aside for serving.
  4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
  5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Classic Spanish Sangria
Drink European

Classic Spanish Sangria

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
  2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
  3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Amanda's Sangria
Drink European

Amanda's Sangria

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
  2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
  3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Indian Summer Raspberry Peach Sangria
Drink European

Indian Summer Raspberry Peach Sangria

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

Swedish Christmas Glogg
Drink European

Swedish Christmas Glogg

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  2. 2 Mix the raisins and almonds together in a bowl.
  3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Onion Gravy for British Bangers and Mash
Dinner European

Onion Gravy for British Bangers and Mash

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
  3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
  4. 4 Stir in flour until well mixed.
  5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Serbian Ground Beef, Veggie, and Potato Bake
European

Serbian Ground Beef, Veggie, and Potato Bake

4.4

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
  2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
  3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
  4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
  5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Wine and Garlic Pork (Portuguese Vina Dosh)
Dinner European

Wine and Garlic Pork (Portuguese Vina Dosh)

4.4

Prep
10 min
Cook
30 min
Total
2920 min

Instructions

  1. 1 Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme 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 2 to 4 days, turning occasionally.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
  4. 4 Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
  5. 5 Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

By Cali-Chef

Sangria (Red)
Drink European

Sangria (Red)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
  2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Glogi
Drink European

Glogi

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Sangria by the Pros
Drink European

Sangria by the Pros

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
  2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Sangria! Sangria!
Drink European

Sangria! Sangria!

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
  3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

Sweet and Sour Brisket
Dinner European

Sweet and Sour Brisket

4.3

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pat brisket dry with paper towels; rub with garlic and black pepper. Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; brown brisket on both sides, 6 to 8 minutes total. Transfer brisket to a plate; set aside.
  3. 3 Reduce heat to medium. Add onions; cook and stir until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits of food off the bottom and bring to a simmer.
  4. 4 Stir in chili sauce, vinegar, sugar, and bay leaf; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.
  5. 5 Bake in the preheated oven until tender, 2 to 3 hours. Cool brisket in the Dutch oven. Transfer brisket to a cutting board; slice and return to the Dutch oven.
  6. 6 Warm in the oven until sauce is bubbling, 10 to 15 minutes.

By RebeccaMazz