up wine, crab and stuffing mix.
Sprinkle each chicken breast with
Put slices in a pot with cream, garlic and goat cheese
Remove shells, if desired.
Place shrimp in one layer in shallow pan.
Sprinkle with onion and garlic.
Drizzle with wine. Dot with butter, sprinkle with parsley.
Broil turning once until done 4 to 5 minutes, depending on size of shrimp.
Shrimp should be pinkish when done.
Remove to platter and garnish with lemon.
Combine
bulgur
and
bouillon
granules
in a 10 x 6 x 2-inch baking dish and pour boiling water over the top.
Place fish
on top,
tucking under
any
thin edges.
Sprinkle with garlic
salt and basil.
Place frozen vegetables and tomato on top
of
fish; drizzle with wine.
Cover tightly with foil and bake
in
a preheated
450\u00b0
oven
for 25 to 30 minutes (fish should flake easily with fork).
Makes 2 servings.
Beat yolks until light.
Add both salts, pepper, parsley, shallots and flour.
Beat until thoroughly blended.
Beat egg whites together with wine until stiff but not dry.
Carefully fold whites into yolk mixture.
Grease three 8-inch pie plates.
Divide egg mixture between them.
Bake at 350\u00b0 for 15 minutes, or until set.
iece of cheesecloth and secure with kitchen twine and drop in
Heat wine to a boil in a
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
f your ceramic pot the wine-twigs crosswise forming a grid
whisk to combine cornstarch with cold milk. Adjust amount according
Sort beans and rinse with cold water. In a dutch
n a bowl and cover with wine; add bay leaf and marinate
br>Refrigerator (or a cooler with ice).
One day before
Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
Add the fish, cover and steam for about 8 minutes just until tender.
Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
br>Stir in 1 cup wine and 1 cup water.
Preheat oven to 375\u00b0F with rack in middle. Generously butter
onstick 12\" skillet, melt margarine with oil over medium high heat
he cavity with the stuffing (recipe later). Tie the cavity with a needle
ver high heat. Lightly coat with oil. Cook chicken for 3