pour about 2/3 cup cooking wine into a glass. Stir in
In saucepan, bring to a boil red cooking wine, sweet basil, thyme and clove of garlic (chopped).
Add cream of mushroom soup to ingredients in baking dish.
Stir well.
Add meat.
Bake for 2 1/2 hours at 325\u00b0, basting every 20 minutes.
Meat will fall apart. Pour gravy over mashed potatoes.
Side dish is corn-on-the-cob. Serves 6 hungry folks well!
Put beef, carrots, onions, potatoes, tomato soup, water, salt, pepper, basil and red cooking wine in lightly greased 3-quart casserole dish with a lid that fits tightly.
Stir ingredients. Cover tightly.
Bake in a preheated 275\u00b0 oven for 4 hours (or a 250\u00b0 oven 5 hours).
Add peas last 15 minutes.
Brown chicken on both sides; season with a little garlic and pepper.
Cook Rice-A-Roni according to package directions.
Slice and saute vegetables in margarine, garlic, pepper and red cooking wine.
Cut chicken into small pieces, mix in with Rice-A-Roni.
Mix chicken broth in with vegetables until heated, then pour over chicken and rice and serve.
Brown venison and pork.
Add onions, peppers, garlic and chili peppers until sauteed.
Add red cooking wine, chili mix and chili beans.
Simmer for 1 to 2 hours.
Add Maza flour for thickening. Some folks add brown sugar or molasses.
It's your call.
Soak the meat for 2 days in a solution of water, vinegar, sliced onions, melted butter, bay leaves, salt and pepper.
Wipe the meat dry and brown it in a Dutch oven in hot butter.
Add about 1 cup of the soaking solution.
Cover and simmer for 1 1/2 to 2 hours or until meat is tender.
When almost ready to serve, add 1/2 cup red cooking wine and 1 cup sour cream.
Stir well and turn the meat in it several times.
Serve with cabbage or egg noodles.
Saute diced onions in butter until lightly browned; add flour and mix thoroughly.
Add bouillon; stir until smooth.
Slowly mix in red cooking wine, crushed garlic and chopped parsley.
omato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or
Line 9\tx
13-inch
pan with heavy duty foil (enough to close at\tthe
top).
Place
pork
roast\tin
center
of foil. Sprinkle dry
onion\tsoup
mix
and mushrooms over meat.
Pour over 1 cup red
wine
with the water.\tClose foil at the top. Bake at 275\u00b0 for 4 to 5 hours.
(You can increase or decrease the ingredients according to size of roast.)
perfectly good bottle of wine for that incredible sauce and
Combine cooking wine, olive oil, salt, pepper, thyme and bay leaf.
Slice one onion, one carrot, one clove of garlic, and celery.
Ad to wine mixture.
Marinate beef in this mixture for at least two hours and up to 24 hours.
Turn occasionally.
Remove meat and pat it dry.
Strain marinade and reserve.
Heat 2 Tbsp. butter with olive oil in heavy skillet.
Brown meat quickly on all sides.
Remove meat to a two-quart basking dish.
Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.
cilantro, cooking wine, garlic, chili powder, cumin, beef bouillon powder, red pepper flakes
Sprinkle salt and meat tenderizer.
Rub all over the roast. Mix sugar, salt, garlic pepper, cooking wine, catsup, food coloring and Accent all together in a bowl large enough to hold roast, covered.
Put roast to marinate and refrigerate 24 hours, turning occasionally.
Cook on a broiler pan on a rack, uncovered.
Bake in 350\u00b0 oven.
Use meat thermometer when beginning cooking to ensure doneness.
Put all ingredients, except wine and frozen peas, together (season with salt and pepper) and stir well.
Put in oven at 250\u00b0. Add 1/4 to 1/2 cup water after the first hour.
After the third hour, add either white or red cooking wine.
Continue baking at 250\u00b0 for 5 hours.
Stir every hour.
The last hour, put the box of frozen peas on top.
Cook covered.
Cut meat into bite-size pieces.
Sprinkle the meat with garlic salt and Accent.
Combine the soup, onion, wine and mushrooms. Stir into meat.
Pour into casserole baking dish.
Bake for about 2 1/2 hours or until the meat is nice and tender at 325\u00b0.
Serve over noodles.
Preheat oven to 350\u00b0.
Grease or spray 12 x 8-inch baking dish (2-quart).
Rinse vegetables with warm water.
Set aside.
In large saucepan, melt margarine.
Saute onion until tender.
Blend in flour, pepper and mustard.
Stir until smooth.
Gradually add milk and cooking wine; heat until thickened and bubbly, stirring constantly.
Remove pan from heat.
Gently stir in eggs, cheese and vegetables.
Pour into baking dish; sprinkle with almonds. Bake at 350\u00b0 for 25 to 30 minutes.
Makes 10 to 12 servings.
n skillet, adding broth and cooking wine. Cook on high for 5
Coat a medium saucepan with cooking spray.
Place over medium heat until hot.
Add onion and saute 2 minutes or until tender. Add chicken broth and soy sauce, cooking wine, sesame oil and hot sauce; bring to a boil.
Stir in rice, cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. Remove from heat.
Stir in green onion and pine nuts.
Yield: 6 servings.
Saute onion and garlic in cooking oil.
Add chopped tomatoes, water, paste, bouillon, spices and cooking wine.
Simmer.
Chop vegetables, using whichever vegetables you prefer.
Add generous amounts to sauce.
Simmer 2 to 3 hours, stirring occasionally. Serve hot over pasta.
Mix well the cooking wine, egg, soy sauce, white pepper and curry powder.
Marinate chicken 3 or 4
hours or refrigerate overnight.