he potatoes.
Add the wine and enough water to cover
oftened, about 2 mintues. Add wine and sugar and simmer until
saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce
0 minutes before filling.
*** WINE-CHEESE SAUCE: (Yield- about 4
ixture over bread. Pour white wine over mushroom mixture. Sprinkle with
bowl and cover with wine; add bay leaf and marinate
ith 1 1/2 tsp Old Bay seasoning. Place fish skin
ogether 1 cup of the wine and the broth.
Pour
br>Beat together eggs,milk,wine,green onions, mustard,pepper and
ausages, remaining garlic cloves and wine in the dutch oven.
Like most recipes, remember to adjust the above
arge frying pan. Add leeks, wine, salt & garlic. Cook over low
eep warm.
Combine flour, Old Bay, and paprika in a
hicken and beef broths, red wine, parsley, thyme and bay leaf
cup of the marsala wine in a large bowl with
Divide oil between 2 large skillets with lids; heat over medium heat.
Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
Add tomatoes, wine, oregano and a pinch of salt to pans.
Cover, bring to simmer for about 25 minutes, until peppers are soft.
Season with salt and pepper.
Serve with crusty bread.
Melt butter in large sauce pan. Saute vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
Add chicken broth and cream. Cook until thick and comes to a slow boil; stirring frequently.
Add wine and correct salt and pepper to taste.
eglaze pan.
Add the wine (if using) and cook another
o sizzle, pour in the wine or stock and add the
In saute pan, add the wine/lemon/butter mix, prosciutto, garlic