Type what you have

Ingredients

• ✓ sherry wine
• lobster tail
• salt
• butter
• heavy cream
• egg yolk
• nutmeg
• cayenne pepper
• flat-leaf parsley

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ sherry wine
• arctic char fillet
• sea salt
• lime
• olive oil
• rosemary
• garlic
• cayenne pepper
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
3. 3 Season arctic char with sea salt, place in the prepared baking dish, and sprinkle with lime zest.
4. 4 Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped.
5. 5 Spread mixture over fish; season with cayenne pepper and black pepper.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When fish is close to being fully cooked, switch the oven to broil. Cook until the top is browned, about 2 minutes.

By melanienl

Ingredients

• ✓ sherry wine
• brandy
• rum
• whiskey
• egg
• white sugar
• milk
• heavy cream
• vanilla ice cream
• nutmeg

Instructions

1. 1 Add brandy, sherry, rum, and whiskey to a bowl; set aside.
2. 2 Place egg yolks and egg whites into two separate, large bowls; set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture; beat in milk and heavy cream, with the mixer running, until thoroughly blended. Beat egg whites using a clean beater until soft peaks form; gently fold into milk mixture.
3. 3 Pour eggnog into two clean, gallon-sized plastic milk containers. Refrigerate 5 to 10 days (10 for a smoother taste). Shake containers occasionally to keep alcohol from separating.
4. 4 Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.

By cutiemoose

Ingredients

• ✓ sherry wine
• ✓ sherry wine
• veal medallion
• all-purpose flour
• salt
• white pepper
• olive oil
• mozzarella cheese
• butter
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.
3. 3 Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!

By Patti Weiss

Ingredients

• ✓ sherry wine
• butternut squash
• milk
• chicken broth
• salt
• pepper
• curry powder
• celery salt
• cinnamon
• nutmeg
• shrimp
• pear

Instructions

1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Ingredients

• ✓ sherry wine
• butternut squash
• butter
• onion
• leek
• garlic
• chicken broth
• russet potato
• cayenne pepper
• allspice
• nutmeg
• ginger
• salt
• pepper
• half-and-half
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ sherry wine
• butter
• all-purpose flour
• onion
• celery
• garlic
• salt
• pepper
• half-and-half cream
• heavy cream
• chicken broth
• dill
• worcestershire sauce
• hot pepper sauce
• crabmeat
• chive

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste. Cook, stirring for about 3 minutes. Add onion, celery, and garlic. Season with salt and pepper. Continue to cook, stirring for about 4 minutes.
2. 2 Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth. Bring to a simmer. Add 1/4 cup sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat and simmer for 10 more minutes.
3. 3 Ladle soup into bowls. Top each serving with a splash of remaining 1/4 cup sherry and garnish with chives.

By SOWEN

Ingredients

• ✓ sherry wine
• thyme
• marjoram
• black pepper
• salt
• celery flake
• mushroom
• carrot
• green pea
• corn
• potato
• worcestershire sauce
• tomato vegetable juice
• vegetable broth
• cream of mushroom soup
• garlic
• onion
• ground beef

Instructions

1. 1 Cook and stir ground beef, onion, and garlic in a skillet over medium heat until beef completely browned, about 10 minutes. Drain excess grease.
2. 2 Add mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce to a slow cooker; stir to combine. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover slow cooker.
3. 3 Cook on Low until vegetables are tender and sauce is thickened, about 8 hours; or cook on High for 4 hours.

By Luv2BakeGirl

Ingredients

• ✓ sherry wine
• parmesan cheese
• mozzarella cheese
• spinach
• chicken broth
• cream of chicken soup
• garlic
• green onion
• mushroom
• butter
• red potato
• olive oil
• chicken breast
• black pepper
• salt
• poultry seasoning
• paprika
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
2. 2 Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
3. 3 Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
4. 4 Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
5. 5 Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
6. 6 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

By Allrecipes Member

Ingredients

• ✓ sherry wine
• butter
• all-purpose flour
• vegetable broth
• gorgonzola cheese
• chanterelle mushroom
• salt-free seasoning blend
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
2. 2 Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

By SamnGoodSauce

Ingredients

• ✓ sherry wine
• butter
• garlic
• salt
• white pepper
• milk
• half-and-half
• oyster
• parsley
• cayenne pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
2. 2 When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.

By Kathi Harrison Smith

Ingredients

• ✓ sherry wine
• butter
• butter
• celery
• mushroom
• all-purpose flour
• chicken broth
• heavy cream
• salt
• white pepper
• angel hair pasta
• turkey
• panko bread crumb

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons of butter.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, occasionally stirring until cooked through but firm to the bite, 4 to 5 minutes. Drain.
3. 3 Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
4. 4 Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, constantly whisking, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
5. 5 Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to the prepared casserole dish and sprinkle panko crumbs on top.
6. 6 Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

By margieatk

Ingredients

• ✓ sherry wine
• egg white
• confectioners sugar
• heavy cream
• marsala
• almond extract
• almond macaroon crumb
• almond
• maraschino cherry
• maraschino cherry
• almond
• maraschino cherry

Instructions

1. 1 In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
2. 2 Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
3. 3 Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
4. 4 To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

By dakota kelly

Ingredients

• ✓ sherry wine
• olive oil
• mushroom
• red onion
• garlic
• caper
• oregano
• basil
• marinara sauce
• chicken breast
• hoagie roll
• provolone cheese
• black olive

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
2. 2 Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
3. 3 While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
5. 5 Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
6. 6 Fill each toasted bun with chicken mixture and top with sliced olives.

By Mark Stroginis

Ingredients

• ✓ sherry wine
• beef broth
• all-purpose flour
• tomato paste
• beef demi glace
• bacon drippings
• beef round
• onion
• burgundy wine
• parsley
• rosemary
• thyme
• bay leaf
• mushroom
• butter
• parsley

Instructions

1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23

Ingredients

• ✓ sherry wine
• sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• marsala
• adobo seasoning
• oregano
• red pepper flake
• black pepper
• garlic powder

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ sherry wine
• asian pear
• soy sauce
• rice vinegar
• brown sugar
• ginger
• garlic
• hoisin sauce
• hot chile paste
• sesame oil
• beef short rib
• green onion

Instructions

1. 1 Combine pear slices, sherry wine, soy sauce, rice wine vinegar, brown sugar, ginger, garlic, hoisin sauce, chili paste, and sesame oil in a blender; blend until smooth, about 4 minutes.
2. 2 Arrange ribs in a 9x13-inch baking dish; coat with marinade. Cover the baking dish with plastic wrap; refrigerate 8 hours to overnight.
3. 3 Transfer short ribs to a plate; pat dry with paper towels.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Cook ribs on the preheated grill until firm, hot, and slightly pink in center, about 4 minutes per side. An instant-read thermometer inserted into center should read 140 degrees F (60 degrees C).

By John Mitzewich

Ingredients

• ✓ sherry wine
• chili oil
• green onion
• sesame oil
• cornstarch
• brown sugar
• soy sauce
• chicken broth
• napa cabbage
• cornstarch
• cayenne pepper
• kosher salt
• egg
• brown sugar
• soy sauce
• dry sherry
• rice wine
• ginger
• garlic
• green onion
• ground pork
• water chestnut
• firm tofu
• shiitake mushroom
• water

Instructions

1. 1 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
2. 2 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
3. 3 Form mixture into 6 large meatballs with wet hands.
4. 4 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
5. 5 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
6. 6 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
7. 7 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
8. 8 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
9. 9 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

By John Mitzewich