In each of 4 glasses, pour 1/2 cup wine and 1/2 cup ginger ale.
Top with frozen peach slices, cantaloupe or honeydew balls or grapes.
Makes 4 servings.
Pour wine into an ice cube tray and freeze until solid.
When cubes are frozen, plop 1 or 2 into a glass of ginger ale. Allow to sit for about 5 minutes so the cubes melt a little; stir.
escued Turkey Stock recipe#24576), sour cream and wine.
Note that
nd anyway this is the best bit.
While slowly stirring
minutes.
Add the wine and bay leaves; increase heat
This recipe is made together with Roast
minutes. Add the Marsala wine and bring to a boil
Be careful with the wine quantity if you resize down. Also, its good with dried herbs, of course, but far better with fresh garlic cloves and parsley. My wife and I were once in a hurry making a pound of it for a quick Saturday lunch with Italian bread slices and red wine and I didn't take a minute to toast the fennel seeds on the stovetop; big difference. Do yourself a favor and spend the extra 2 or 3 minutes there even if you substitute a tablespoon or so of powdered garlic for the cloves and use the ever handy dried parley flakes.
cup olive oil, red wine, vinegar, and 1 teaspoon salt
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
aste.
While whisking, pour wine into roux (flour mixture). Continue
or the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
owl. Triple or quadruple the recipe and keep the rest in
or 24 hour but is best if used immediately.
Cut
olive oil, balsamic and red wine vinegar. Whisk this together very
inutes.
Pour in the wine and increase the heat to
ith a little water or wine to get all the juices
lakes, paprika and red wine (or white wine or chicken broth). Mix
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.