Type what you have

Ingredients

• ✓ white cooking wine
• butter
• onion
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
2. 2 Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

By Pat

Ingredients

• ✓ white cooking wine
• trout
• butter
• lemon pepper
• caper
• paprika
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Ingredients

• ✓ white cooking wine
• pork chop
• salt
• pepper
• golden mushroom soup
• water
• mushroom

Instructions

1. 1 Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
2. 2 In a bowl mix together, mushroom soup, wine, water and mushrooms.
3. 3 Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.

By Tammy

Ingredients

• ✓ white cooking wine
• butter
• white button mushroom
• red onion
• parsley
• garlic powder
• salt
• black pepper
• pork chop
• sour cream

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
2. 2 Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
3. 3 Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.

By Linda Glenn

Ingredients

• ✓ white cooking wine
• tilapia fillet
• cajun seasoning
• salt
• black pepper
• all-purpose flour
• butter
• olive oil
• onion
• caper

Instructions

1. 1 Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
2. 2 Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
3. 3 Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

By RhondaR

Ingredients

• ✓ white cooking wine
• cooking spray
• buttery round cracker
• parsley
• saltine cracker
• celery salt
• garlic
• sea scallop
• imitation crabmeat
• butter
• shrimp

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
3. 3 Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
4. 4 Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
5. 5 Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.

By Julie Cahoon

Ingredients

• ✓ white cooking wine
• butter
• olive oil
• garlic
• lemon juice
• parsley
• basil
• salt
• oregano
• chicken breast
• asparagus
• mushroom

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and olive oil in a skillet over medium-high heat. Stir garlic, lemon juice, wine, parsley, basil, salt, and oregano into hot butter-oil mixture.
3. 3 Add chicken; cook and stir until chicken is browned, about 3 minutes. Flip, reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
5. 5 Stir in mushrooms and cook until they release their juices, about 3 more minutes.
6. 6 Serve hot over rice or pasta. Enjoy!

By Paula Stotts

Ingredients

• ✓ white cooking wine
• cooking spray
• salmon fillet
• black pepper
• butter
• olive oil
• garlic
• worcestershire sauce
• lemon juice
• onion salt
• mustard
• hot pepper sauce
• honey

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper.
3. 3 Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets.
4. 4 Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.

By Crystal Fulk

Ingredients

• ✓ white cooking wine
• soy sauce
• sherry
• chicken broth
• ginger
• garlic powder
• green onion
• chicken breast

Instructions

1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

Ingredients

• ✓ white cooking wine
• angel hair pasta
• butter
• garlic
• shrimp
• lemon
• red pepper flake
• bread crumb
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
4. 4 Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
5. 5 Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
6. 6 Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

By Margaritas On The Rocks

Ingredients

• ✓ white cooking wine
• black bean
• water
• onion
• green bell pepper
• garlic
• bay leaf
• salt
• cumin
• oregano
• white vinegar
• olive oil

Instructions

1. 1 In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
2. 2 When beans are tender, stir in wine, vinegar, and olive oil.

By Ivis

Ingredients

• ✓ white cooking wine
• bacon
• onion
• jalapeno pepper
• black bean
• coconut water
• cumin
• bay leaf

Instructions

1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Ingredients

• ✓ white cooking wine
• egg yolk
• canola oil
• rice vinegar
• salt
• garlic powder
• saffron thread
• shrimp
• butter

Instructions

1. 1 Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
2. 2 Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
3. 3 Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

By nriffer

Ingredients

• ✓ white cooking wine
• chicken breast
• butter
• onion
• cream of mushroom soup
• cream of chicken soup
• cream of celery soup
• cheddar cheese
• half and half
• pimento
• mushroom
• parsley
• steak sauce
• angel hair pasta
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
3. 3 Melt butter in a large saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all three condensed soups and bring to a simmer. Stir in about 1/2 of the Cheddar cheese and cook until velvety, about 5 minutes. Stir in chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce; cook until hot.
4. 4 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add angel hair and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
5. 5 Drain pasta and place into a large baking dish. Pour soup mixture over pasta and toss until well coated. Scatter remaining Cheddar cheese over top and sprinkle with paprika.
6. 6 Bake in the preheated oven until liquid is bubbling, about 45 minutes.

By Kimberly Thies

Ingredients

• ✓ white cooking wine
• black pepper
• chicken breast
• heavy cream
• garlic
• mushroom
• green onion
• celery
• carrot
• russet potato
• artichoke heart
• tomato
• red bell pepper
• vegetable oil
• lemon
• water
• chicken broth

Instructions

1. 1 Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
2. 2 Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
3. 3 Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
4. 4 Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

By CJ'sMom

Ingredients

• ✓ white cooking wine
• cornstarch
• turkey broth
• water
• butter
• chicken broth
• butter
• carrot
• celery
• onion
• turkey
• water
• apple juice
• rosemary
• sage
• thyme
• savory
• salt
• chicken broth

Instructions

1. 1 Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine, and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey, breast side down, on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
4. 4 Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
5. 5 Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

By Krystal L

Ingredients

• ✓ white cooking wine
• olive oil
• garlic powder
• paprika
• onion
• tomato paste
• cherry tomato
• water
• fish sauce
• sardine
• lime

Instructions

1. 1 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
2. 2 While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
5. 5 Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
6. 6 Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
7. 7 Pour remaining lime juice over the sardines and serve.

By Diana71

Ingredients

• ✓ white cooking wine
• olive oil
• chicken thigh
• italian seasoning
• garlic
• portobello mushroom
• tomato
• heavy cream
• gruyere cheese
• cornstarch
• water
• sweet onion

Instructions

1. 1 Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
3. 3 Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
4. 4 Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
5. 5 Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Jeffrey Mehlhorn

Ingredients

• ✓ white cooking wine
• beef top sirloin
• pear juice
• black pepper
• soy sauce
• sesame oil
• green onion
• sugar
• garlic
• sesame seed
• mushroom
• onion

Instructions

1. 1 Place beef in a large glass or ceramic bowl. Add pear juice, cooking wine, and black pepper; stir to coat. Marinate for 30 minutes. Add soy sauce, sesame oil, green onion, sugar, garlic, and sesame seeds. Cover the bowl with plastic wrap; marinate in the refrigerator, 2 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove beef from marinade; shake off excess. Discard marinade. Place a sheet of aluminum foil on the preheated grill. Lay beef slices in a single layer on the foil. Place mushrooms and onion on another part of the foil.
4. 4 Cook on the preheated grill until beef evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

By Minyoung

Ingredients

• ✓ white cooking wine
• olive oil
• salt
• beef oxtail
• olive oil
• potato
• onion
• carrot
• garlic
• salt
• green olive
• bay leaf
• sazon seasoning
• sazon seasoning
• allspice
• tomato sauce
• chicken broth

Instructions

1. 1 Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
2. 2 Drain oxtails, discarding all but 1/2 cup of the marinade.
3. 3 Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
4. 4 Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
5. 5 Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

By goodmoodfood

Ingredients

• ✓ white cooking wine
• butter
• olive oil
• lamb shoulder
• onion
• shallot
• garlic
• red potato
• carrot
• rosemary
• thyme
• beef broth
• water
• potato starch
• salt
• black pepper

Instructions

1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

By Diana71