ou need to thin the sauce.
In a large skillet
Pour wine into a saucepan & add the sugar + lemon peel (or
whipping cream, dry white wine, worcestshire sauce, garlic salt, white pepper and cayenne pepper
br>Deglaze the pan with white wine, lemon juice and butter.
Place
tove top.
Pour the white wine into the pan and deglaze
Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
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.
Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
dd the mustard, cream, and white wine, raise the heat to medium
Start cooking rice according to package directions and allow to cook while preparing chicken dish.
Combine olive oil, white wine, horseradish sauce, and dijon on stove over medium heat.
Add onion slices and capers. Cover and cook for 5 minutes or until onion is starting to get tender.
Add chicken to wine/onion sauce and cook covered over medium heat for 5-7 minutes.
Add salt/pepper to taste and feta cheese to chicken mixture and stir over low heat until cheese is melted and chicken is cooked through.
Serve over cooked rice.
side.
In a medium sauce pan, melt the 3 tablespoons
hallots and sweat.
Add white wine, chicken broth, and heavy cream
mins).
Add your white wine and reduce for approximately 3
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
nd all ingredients except Warm Lemon Sauce.
With mixer at low
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ushrooms and onions.
Sauce: (*I double sauce recipe).
Add 1 - 2
nd white wine. Cook gently for 5 minutes and stir in the lemon
small pot, whisk together white wine, shallots and garlic.
Cook
Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
Add wine and lemon juice, increase heat to high, and bring to a boil.
Boil until reduced to 3/4 cup, 3-5 minutes.
Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
To serve, stir sauce to recombine, and spoon over your cooked fish.
br>Add to mixture the wine, lemon juice, lemon peel, basil leaves, thyme
b>lemon zest, fresh scallions and season with salt and pepper.
Sauce