White Wine Recipes

GETTING READY 1) Make 1/2 inch thick slices of pork meat and cut them into strips of 1 1/2 x 1/4 inches. 2) In a bowl, mix garlic and wine with bayleaf, cloves, marjoram, salt and pepper. 3) In the bowl, add the pork strips and coat well. ... - 47.4637

GETTING READY 1) Remove the skin off the onions and chop. Place aside. 2) Thoroughly wash the celery and slice. Keep aside. 3) Slice the gammon or bacon. Place aside. 4) In a small bowl, dissolve cornflour in little water. Place aside. MAKING 5) In a pan,... - 46.9635

MAKING 1) In a non-stick pan, brown the bacon. 2) Remove the bacon, crush lightly to break into pieces and place in a slow cooker. 4) In the same pan, heat the remaining bacon fat and brown the onions and garlic in it. 5) Stir the onion mixture into the slow... - 46.7183

Use 1 tablespoon of the butter to butter an oval or oblong baking dish (about 11 x 14 inches) or a fish poacher, which usually measures 12 x 16 inches, and a piece of paper cut to fit. Place shallots on bottom and arrange fillets on top. Barely cover with dry... - 46.5439

GETTING READY 1) Take a bowl and coat the slices of liver with seasoned flour. 2) Mince the parsley, green pepper and onion. MAKING 3) Take a blazer pan and heat two tablespoons of butter in it. 4) Add the liver slices and heat them over a high flame... - 45.8561

GETTING READY 1. Wash, clean and slice the fish while removing the tail and head. MAKING 2. Take a fish poacher or roasting pan to sauté the vegetables in just about 4 tablespoons of butter for about 5 minutes. 3. Place the sautéed fish on the poacher... - 45.6063

Trim bread slices. Spread with garlic butter. Cut in strips. Line sides and bottom of shallow earthenware casserole with strips, buttered side down. Mix beaten eggs lightly with wine and chicken bouillon. Season with salt, mustard, paprika and cayenne. Add... - 45.5846

GETTING READY 1. Preheat oven to 325°F. MAKING 2. In a shallow oiled baking pan, place skinned fillets add salt, a dash of cayenne pepper, the 1/2 cup of wine and 1/2 cup stock, cover with foil and bake for 20 minutes such that tender. 3. To make the... - 45.4854

Heat the oil in a large fry pan. Rub the seasoned flour on the chicken pieces and saute in the hot oil with the onions until golden brown. Pour in the white wine and cook over a high heat for 5 minutes. Mix together the tomato paste and chicken stock and stir... - 45.4679

1. Day before serving: Wipe salmon inside and out with damp paper towel. (If roasting pan is too small, cut off tail.) Wrap fish (with tail) in double thickness of cheesecloth, leaving 6 inches of cloth at each end; tie ends with string. 2. Prepare Court... - 45.0782

Cut a slice from the ends of the fruits to make them stand flat. Reserve fruit and place the end slices in a small saucepan with the water and sugar. Bring to a boil over medium high heat, stirring to dissolve sugar. Lower heat and simmer for 3 minutes to... - 44.3664

MAKING 1. Place egg yolks and sugar in a bowl and beat with an electric beater or wire whisk until thick and double in volume. 2. Add gelatine and beat until well blended. 3. Pour in wine, a little at a time and blend. 4. Semi-set over ice or in the... - 43.8669

MAKING 1) In a large microwavable casserole, place the chicken and dredge over the tarragon and seasoning. 2) Stream the wine and add bay leaves, peppercorns, carrot, onion and chicken stock, to the casserole. 3) Put the lid on and cook for 30 minutes. 4)... - 43.7748

Heat the olive oil with the butter in a large Dutch oven. When the fat is hot, add the eel pieces and the onion and fry, stirring constantly, for 5 minutes. Add the remaining ingredients, except the beurre manie, and bring to a boil, stirring. Reduce the heat... - 43.0685

Preheat oven to 325° F. Lightly spray a shallow baking dish with vegetable oil. Rinse fish and pat dry. Place skinned fillets in prepared baking dish. Add cayenne pepper, wine and broth. Cover with foil and bake 20 minutes, or until tender. Meanwhile, make... - 42.4089

Mackerel are excellent cooked this way, for a meal starter or supper dish. Clean and wash the mackerel. Butter a shallow ovenproof dish and strew the carrot, onions and lemon over the base. Arrange the fish on top. Sprinkle with salt and pepper, and pour the... - 41.5044

MAKING 1) Take a heavy skillet, heat olive oil and saute garlic. 2) Stir in broccoli and drizzle wine. 3) Season with salt and pepper and allow to simmer for 2 minutes, uncovered. 4) Cover and simmer for 10 minutes. 5) Drain the broccoli and reserve the... - 41.3055

Oranges With Ginger And White Wine is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Oranges... - 40.8219

GETTING READY 1) Presoak the Romertopf (clay pot). 2) Preheat the oven to 400 F. MAKING 3) In a frying pan, saute the diced meat. 4) To this, add the sliced mushrooms and cook for a few minutes. 5) To the soaked Romertopf, transfer the meat and mushrooms. 6)... - 40.7793

MAKING 1 In a large, wide saucepan, add 1 1/2 cup water and dissolve the sugar in it over very low heat. 2 Add in cloves, cinnamon sticks and orange and lemon rind. 3 Carefully put the peaches in the mixture and simmer, uncovered, for 10 minutes. 4 ... - 39.8144

GETTING READY 1. Grease a microwaveable dish large enough to accommodate the fish fillets. MAKING 2. In the buttered dish, arrange the fillets in a single layer. 3. Season them with salt. 4. Spoon lemon juice and wine evenly over the fish. 5. Dot with... - 39.1756

Heat oil in Dutch oven. Saute garlic and onions until golden. Remove onions and set aside. Add pheasant and brown on all sides. Remove pheasant and set aside. Drain all but 2 Tbsp.oil from Dutch oven. Stir flour into oil until smooth. Gradually stir in... - 39.16

Preheat oven to 450 °F (230 °C). Season cavities of hens with salt and pepper. Spread butter over hens and season skin generously. Place in roasting pan and cook 30 to 40 minutes. Baste during cooking. Prick hens in thickest part of leg. Juice should... - 38.7443

GETTING READY 1. Slice palm hearts crosswise into ½ inch thick roundels. MAKING 2. In a skillet, melt butter over a low flame. 3. Add palm heart slices and sauté for 5 minutes. 4. Pour in wine. 5. Cover skillet with its lid and simmer palm hearts for 10... - 38.102

GETTING READY 1. Preheat the oven to 375°F 2. Use a paring knife to peel pears, halve and core . MAKING 3. In a medium baking dish or casserole, place pears, cut side down. 4. Pour dry white wine over the pears and sprinkle generously with the sugar. 5.... - 37.8407

GETTING READY 1. Preheat the oven to 350° F. MAKING 2. Arrange the cucumbers in a shallow 1 1/2-quart casserole. 3. Generously drizzle with butter and lightly toss to coat. 4. Place the dish in the preheated oven and bake for 10 minutes. 5. Add wine and... - 37.517

Rinse the shrimp and remove the shells up to the tail. Butterfly each with a small sharp knife by making a deep slit along the back from the head end to the tail, taking care not to cut all the way through the shrimp. Open the shrimp so they lie flat. In a... - 37.1696

MAKING 1) Take a bowl and marinate the cubes of pineapple, cherries and the sugar for an entire night in kirsch. 2) Take a large sized punch bowl and combine the rest of the ingredients. 3) Now, add crushed ice. 4) Pour the punch in tall glasses. 5) Top it up... - 35.9024

1. If any mussels are open, tap them lightly on a hard surface. If they don't close, discard them. Season the salmon. Heat a frying pan, add a knob of the butter and the olive oil. Fry salmon on both sides for 2 mins or until just cooked, but still slightly... - 35.6899

MAKING 1) In a large heavy-based saucepan, add the wine and all the other ingredients except the cream and pears; stir over a low heat to dissolve the sugar, then turn off the heat. 2) Pear and add the pears into the saucepan, coat them well in the wine... - 35.4954

Pour the wine into a fish poacher or a covered pan fitted with a rack. Squeeze the juice from 1 lemon into the wine and add the fresh ginger. Slice the other lemon and place in the cavity of the fish along with salt and pepper. Place the fish on the rack, not... - 34.8084

MAKING 1) Sprinkle lumps of sugar over the rind of the well-washed lemon. 2) Rub until sugar is yellow and filled with lemon zest. 3) In a large bowl or jug add to the base and crush the sugar. 4) Mix the strained lemon juice and combine. 5) Stir wine and... - 33.6829

Peel and core apples and cut into thick wedges. Melt butter in skillet which has a lid. Add apples and saute until golden; drizzle honey over apples. Add water, wine, salt, lemon peel, and nutmeg. Cover and simmer until apples are just tender, about 20... - 33.6756

I tried this Rice In White Wine (Risotto In Vino Bianco) last week and believe me when I say that it was an instant hit. This Rice In White Wine (Risotto In Vino Bianco) is quite easy to prepare too. Check out the recipe of Rice In White Wine (Risotto In Vino... - 33.4118

Heat fat in large heavy skillet or deep pan over medium heat. Put cabbage in it and cook, turning several times, until it is lightly browned. Season with salt and pepper. Add onion and white wine. Turn down heat and simmer, covered, until cabbage is soft and... - 32.7254

Put the wine, sherry, brandy, pineapple juice, and lemon rind and juice into a large jug. Cover, and chill for an hour. Shortly before serving add soda water and decorate with the herbs. - 32.2215

MAKING 1) In a bowl, place together wine, soda, Grand Marnier. 2) Place the wine mixture in refrigerator until well needed. SERVING 3) Serve chilled with crushed ice and slices of lemon tucked in glass wedge. - 32.0599

Sort and stem grapes. Mash thoroughly and cover with water. Let stand (preferably in stone crock) for 2 to 3 days until fermented. Strain and mash through thin cloth or sieve. Add sugar to juice. Strain again into gallon jug. Force short glass tube through... - 31.9842

Pre-heat the oven to 350°F. Melt half the butter in a large frying pan and brown the burgers (about 5 minutes in total). Remove them on to a plate and keep them warm in the oven. Saute the mushrooms in the remaining butter until tender. Sprinkle the flour... - 31.8378

MAKING 1. In a bowl whisk together all the ingredients and mix well. 2. Use immediately or refrigerate in a tightly covered jar for up to 2 days. SERVING 3. This marinade can be used to prepare meat of any kind. - 31.7383

MAKING 1) Take a large stem glass, place the slices of lemon and lime among ice cubes to fill the glass. 2) Add the white wine and lemon-lime seltzer over the fruit and ice. SERVING 3) Stir and serve immediately with a straw. - 31.7316

1. Wash and scrub the mussels well, discarding any that are open and will not close when lightly tapped. Place the mussels in a large saucepan, add the onion or shallots, and wine. 2. Cover and bring to the boil. Cook for about 5 minutes, shaking the saucepan... - 31.5356

GETTING READY 1) Arrange all the utensils required. MAKING 2) In a bowl, dissolve 1 cup of sugar over low heat. ... - 29.0425

Heat half the butter in the chafing dish, put in the slices of liver and brown on both sides over fairly high heat. Remove to a hot dish. Put the onion and green pepper into the chafing dish and saute over more gentle heat until just tender. Add the wine, - 27.0959

Pour boiling water over the peaches, leave for a minute, then skin them. Slice, and divide them evenly between 4 large wine glasses. Depending on the dryness or sweetness of the wine used, add sugar to taste and cover the peaches with the wine. Leave to stand... - 26.4273

Put sausages on skewers and brush with melted butter. Place over charcoal and brown lightly. Brush with a little dry white wine. Do not overcook. Serve immediately with assorted hot mustards including English Mustard. - 25.8919

1. In a medium bowl, combine the salt, pepper and garlic. Use the handle of a wooden spoon to pound the garlic into the salt and pepper until it forms a paste. 2. Add the mustard, vinegar, lemon juice, and oil. Stir with a wire whisk until well blended. - 25.4241

Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thym - 23.994