Type what you have

Ingredients

• ✓ white wine
• red onion
• red bell pepper
• scotch bonnet chile pepper
• papaya
• garlic
• mustard powder
• white sugar
• malt vinegar
• water
• lemon juice
• yellow mustard

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

Ingredients

• ✓ white wine
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• olive
• tomato paste

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

Ingredients

• ✓ white wine
• chicken breast
• jerk paste
• egg noodle
• olive oil
• garlic
• chicken stock
• cilantro
• jerk paste
• salt
• pepper
• lime
• heavy cream
• cilantro

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

Ingredients

• ✓ white wine
• cod
• potato
• onion
• egg
• caper
• garlic
• green olive
• red bell pepper
• raisin
• bay leaf
• tomato sauce
• olive oil
• water

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

Ingredients

• ✓ white wine
• club soda

Instructions

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

By ANNARK

Ingredients

• ✓ white wine
• amberjack fillet
• mayonnaise
• seafood seasoning

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

Ingredients

• ✓ white wine
• strawberry
• white sugar

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

Ingredients

• ✓ white wine
• asparagus
• butter

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

Ingredients

• ✓ white wine
• lemon-lime carbonated beverage
• pineapple juice
• pineapple chunk

Instructions

1. 1 Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

By Brittany Scott

Ingredients

• ✓ white wine
• white sugar
• mint
• cantaloupe
• green grape
• strawberry

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

Ingredients

• ✓ white wine
• peach schnapps
• white sugar
• peach
• mango
• raspberry

Instructions

1. 1 Pour wine and schnapps into a pitcher. Add sugar, peaches, mango, and raspberries and stir gently. Refrigerate for at least 1 hour.

By Allrecipes Member

Ingredients

• ✓ white wine
• cream of mushroom soup
• onion soup mix
• pork tenderloin tip

Instructions

1. 1 Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
2. 2 Cook on Low overnight to 8 hours.

By Hester Butler-Ehle

Ingredients

• ✓ white wine
• pork chop
• garlic salt
• fennel seed

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

Ingredients

• ✓ white wine
• honey teriyaki sauce
• chicken breast
• asparagus
• swiss cheese

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

Ingredients

• ✓ white wine
• salmon fillet
• lemon
• pesto

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

Ingredients

• ✓ white wine
• white sugar
• mustard
• white vinegar
• egg

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

Ingredients

• ✓ white wine
• apple juice
• lemon
• ginger root
• white sugar
• cinnamon stick
• rum

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

Ingredients

• ✓ white wine
• swordfish steak
• orange bell pepper
• shallot

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

Ingredients

• ✓ white wine
• soy sauce
• sesame oil
• garlic
• ginger root
• cilantro

Instructions

1. 1 In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.

By Lyn

Ingredients

• ✓ white wine
• tomato juice
• clam juice
• garlic
• red pepper flakes
• mussel
• butter

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

Ingredients

• ✓ white wine
• butter
• orange juice
• lobster tail
• lobster shell

Instructions

1. 1 Melt butter in a skillet over low heat.
2. 2 Stir orange juice into melted butter and bring mixture to a simmer.
3. 3 Stir in white wine.
4. 4 Place lobster tails in orange juice and wine mixture.
5. 5 Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

By brandondddavis

Ingredients

• ✓ white wine
• lemon
• sugar
• pineapple
• lemon-lime carbonated beverage

Instructions

1. 1 Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.

By serves 6

Ingredients

• ✓ white wine
• portobello mushroom
• olive oil
• butter
• shallot

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ white wine
• chicken breast
• cream of mushroom soup
• cream cheese
• ranch dressing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

By Angela Bacon

Ingredients

• ✓ white wine
• all-purpose flour
• sea salt
• olive oil

Instructions

1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

Ingredients

• ✓ white wine
• soy sauce
• vegetable oil
• water
• garlic
• ginger
• oregano
• brown sugar
• chicken breast

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Whisk the white wine, soy sauce, vegetable oil, water, garlic, ginger, oregano, and brown sugar together in a bowl. Arrange the chicken breasts in a covered baking dish; pour the sauce over the chicken.
3. 3 Bake covered in the preheated oven for 1 hour, turn and cook until no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Scott

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• shallot
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ white wine
• butter
• lemon
• garlic
• dill
• salmon
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
2. 2 Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

By Countess

Ingredients

• ✓ white wine
• chicken stock
• garlic
• butter
• all-purpose flour
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ white wine
• garlic
• rosemary
• swordfish steak
• salt
• black pepper
• lemon juice
• olive oil
• lemon

Instructions

1. 1 Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover and refrigerate for at least 1 hour.
2. 2 Stir together lemon juice, olive oil, and remaining rosemary in a small bowl. Set aside.
3. 3 Preheat a grill to medium heat.
4. 4 Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking.
5. 5 Grill fish, turning once, until fish can be easily flaked with a fork, about 10 minutes. Remove fish to a serving plate. Spoon lemon sauce over the fish and top each fillet with a slice of lemon for garnish.

By CARLOSA