Wine Recipes

Combine butter, onion and celery in small mixing bowl. MICROWAVE 3 to 5 MINUTES on HIGH, or until onion is transparent. Stir in bread crumbs, parsley, sage and celery seed. Fill pockets of pork chops with stuffing. Secure openings with wooden picks. Arrange... - 47.6068

MAKING 1.Place 1/4 onion and garlic clove in the chicken cavity. 2.Rub chicken skin with other garlic clove. 3.In a casserole dish, put the chicken breast side down. 4.Arrange 3 onion quarters around the chicken. 5. Keep aside. 7. Combine consomme, wine and... - 47.416

GETTING READY 1) Thoroughly rinse the dry and fully open flowers. 2) In a large bowl, place the flowers with cold water and raisins, 2 lb. sugar and orange and lemon juice. MAKING 3) Put the campden tablet and stir well. 4) Put the lid on, and leave to rest... - 47.4117

GETTING READY 1. Wash chicken in cold water. Pat them dry using paper towel. 2. Wash giblets separately. Keep them aside. MAKING 3. In a 7-quart Dutch oven add oil and butter. Heat. 4. Add bay leaves, onion, thyme, celery leaves, marjoram and clove in the... - 47.403

GETTING READY 1. Scrub carrots and wash. 2. Grate carrots. MAKING 3. In a large saucepan, boil carrots with water, lemon, orange and grapefruit rinds for 10 minutes. 4. Into a large bowl, using a nylon sieve or muslin, strain and let cool. 5. When the... - 47.3597

GETTING READY 1. In a small mixing bowl mix the first 4 ingredients. 2. Mix well and keep the bowl aside. 3. Preheat oven to 325°F. MAKING 4. Preheat a large skillet or wok. Add oil and heat it for 1 minute to a temperature of 325°F. 5. Mix walnuts. Stir... - 46.4499

In 9-inch square baking dish, combine butter and onion. Cover with plastic wrap. Microwave at High for 3 to 4 minutes, or until onion is tender-crisp. In large plastic food storage bag, combine flour, garlic powder and pepper. Add chops. Shake to... - 46.0527

MAKING 1. Fill a large stock pot or heavy bottomed saucepan, half with water and add ½ tsp salt. 2. Throw in onion and lemon slices, bay leaf and peppercorns. 3. Add white wine. 4. Place the pan on a medium high flame and bring liquid to a boil. 5. Lower... - 45.8144

MAKING 1) In a large bowl, place the prunes with the water and pectic enzyme. 2) Cover and leave to rest, stirring and mashing periodically for next 10 days. 3) Pass the prune mixture through thick cheesecloth and squeeze gently. 4) Stir in the sugar, Campden... - 45.773

GETTING READY 1) Wipe the strawberries and slice. MAKING 2) In a bowl out the strawberries. 3) Mix sugar, lemon juice, brandy and Cointreau. 4) Let stand to chill for several hours. 5) Mix chilled Beaujolais and Sauternes. 6) Before serving, add some ice... - 45.6776

GETTING READY 1. Separate dandelion heads from stalks. 2. In a large bowl, place dandelion heads and pour boiling water on top. 3. Cover the bowl and let stand for 2 days; stir occasionally. MAKING 4. On the third day, in a large saucepan, put together... - 45.6475

GETTING READY 1) Discard the green stems from the wallflowers, if any 2) Finely mince the raisins. MAKING 3) In a large bowl, place the flowers, raisins and sugar. 4) Stream the hot water, over the flower mixture. 5) Stir well to dissolve the sugar. 6) Leave... - 45.6344

Combine the wine, olive oil, onion, lemon rind, cloves, thyme, bay leaves, peppercorns and salt in a saucepan. Bring to a boil. Lower the heat to very low and simmer covered for 10 minutes. Strain into another large saucepan and bring back to simmering. Add... - 45.5643

GETTING READY 1) Preheat the oven at 325 degrees MAKING 2) In a large baking pan, place the chicken after seasoning with salt and peper 3) Cover the pan after adding wine and water 4) Slide this into the oven and bake at 325 degrees for about 2 hours 5) After... - 45.3157

GETTING READY 1) In a saucepan, heat the water to a boil. 2) In a large bowl, place the peaches and press them with your hands, to pulp. MAKING 3) Stream the boiling water into peach pulp. 4) Allow to cool, and add the lemon juice, grape tannin, pectic... - 45.2759

Scrub clams and mussels under cold running water; remove any beards from mussels. Discard any mussels and clams that are not tightly closed. Arrange clams around outside edge of 9-inch (23 cm) pie plate or low casse- role dish. Arrange mussels around outside... - 45.2537

MAKING 1) In a bowl, cream the 2 tablespoon butter and seasonings together and rub over the leg of veal. 2) In a slow cooker, place the vegetables, bay leaf and 1/2 cup butter or margarine 3) Place the leg of veal over the vegetables and pour over the water... - 45.236

MAKING 1) Mix together salt, pepper, paprika, nutmeg and flour mixture. 2) In a large paper bag, put the mixture. 3) Coat chicken pieces with flour mixture by shaking them well in it. 4) In a skillet, cook pork until brown. 5) Take off pork and discard. 6) In... - 45.1041

GETTING READY 1) Cut fat off the scallops and trim into shapes. MAKING 2) Dust scallop lightly with the seasoned flour. 3) In a heavy-bottomed pan heat the butter and oil. Saute veal till golden brown. 4) Place into serving dish and keep them warm. 5) Pour... - 45.0162

MAKING 1. In a large Dutch oven heat oil and brown chicken in it. 2. Drain out fat. 3. Pour cognac and ignite. Let the flame die down. 4. Add onions, garlic, wine, thyme, tomato paste, bay leaf, salt, and pepper. 5. Boil the mixture, simmer and cover for 1... - 45.0118

GETTING READY 1. Pat the pheasant dry with a kitchen towel. 2. Dress and truss the bird using kitchen string. Using a blunt end of a heavy knife, breaK the legs at the joint to fit the bird into a casserole. 3. Peel and slice the onions and carrots. 4. Heat... - 44.913

GETTING READY 1. In a large bowl, soak apricots and raisins in water for 8 hours. 2. Chop the soaked fruits. MAKING 3. In a large saucepan, boil remaining water and add chopped fruits; let cool down completely. 4. Stir in crushed Campden tablet and... - 44.6948

GETTING READY 1 Clean the duck thoroughly. 2 Set oven at 350 degrees Fahrenheit MAKING 3 In a deep saucepan, put the duck and cover with cold water. 4 Add one onion, bay leaves, celery, salt & pepper to the duck. 5 Bring to a boil then lower the... - 44.6266

MAKING 1) Rinse the snow peas in cold water and cut into thirds. 2) Rinse the salmon in cold water and slice diagonally in about 1/2-inch thick pieces. 3) In a bowl, place the salmon pieces with egg white. 4) Using your hands, gently stir the salmon mixture... - 44.5542

MAKING 1) In a saucepan, heat the parsley and water to boil, for 20 minutes. 2) In a bowl, place the sugar. 3) Pass the parsley mixture through cheesecloth over the sugar and stir well. 4) Leave aside to cool to 70 °F (21 °C). 5) Stir in the grape tannin,... - 44.4333

MAKING 1) In a large bowl, place the elderflowers, sugar and raisins. 2) Stream the boiling water over the elderflower mixture. 3) Allow to cool, and add tannin, nutrient, lemon juice and yeast. 4) Place in a warm place, well covered for 4-5 days to... - 44.3944

MAKING 1) In a saucepan, place the ginger and heat to boil in the water with cayenne pepper. 2) Allow the ginger mixture to boil for 20 minutes. 3) Stir in the sugar and chopped raisins to the ginger mixture, until the sugar dissolves. 4) Leave to cool, and... - 44.3267

Mix mushrooms and onion. Put a spoonful on each slice of roast beef. Roll like sausages and fasten with toothpicks. Brown rolls on all sides in hot fat. Remove rolls from pan and keep warm. Stir flour into pan drippings. Gradually stir in red wine, water, and... - 44.2744

MAKING 1. In a large saucepan, dissolve sugar in water; simmer for 5 minutes and then let the solution cool down. 2. In a large bowl, mix together lemon and orange juice, tannin and the flowers (heads only). 3. Pour cooled sugar solution on top; stir to... - 44.2395

MAKING 1) In a saucepan, place the rinds with the water, sugar and juice of citrus fruit. 2) Heat the sugar mixture to boil and simmer for 30 minutes. 3) In a large bowl, stream the sugar mixture and allow to cool to 70°F on thermometer. 4) Stir in the... - 44.2395

MAKING 1) On a work surface, add the the flour, salt and sugar together, then make a depression in the center. 2) Add the egg and wine, and mix the ingredients with a fork to form a rough dough. Then knead, adding more flour or wine to make a pliable and... - 44.2149

MAKING 1) Take a large oven cooking bag and add ribs, onion slices and bay leaves. 2) Arrange on microwave baking sheet and keep aside. 3) Mix in a small bowl tomato juice, wine, chervil and tarragon. 4) Transfer the mixture with ribs and close the mouth of... - 44.1966

GETTING READY 1) In a linen or cotton bag, place the flower heads. 2) In a saucepan, bring the water to the boil, and add the bag of flowers. 3) Simmer the flower mixture for 15 minutes. MAKING 4) Remove the saucepan from the heat. 5) Allow to cool, squeeze... - 44.1913

MAKING 1) In a saucepan, add the wine, onions, garlic, thyme, bay leaf, salt, pepper and nutmeg to taste, if desired. 2) Bring the mixture to a boil, then simmer over a low heat for 15 minutes. 3) In a small cup, crack each egg and slide them into the wine... - 44.0028

GETTING READY 1. Rinse the chicken and pat on kitchen towels. 2. Season the flour with paprika and salt. 3. Dredge the chicken pieces with the seasoned flour. MAKING 4. In a large casserole, melt and heat the butter over medium heat. 5. Add the chicken and... - 43.8757

MAKING 1) In a cup, squeeze the juice from the lemons. 2) In a bowl, soak the maize in water overnight. 3) In a mincer put the maize and process to crush it. 4) In a large bowl, place the maize and add the lemon juice. 5) Stir the rind, tannin, raisins and... - 43.7715

MAKING 1. In a Dutch oven add water, sugar, lemon slices, and orange slices. 2. In a cheesecloth bag add the spices and tie. 3. Add to the sugar mixture and boil. 4. Decrease heat and simmer for 5 minutes. 5. Stir in wine and bring to boil. 6. Decrease heat... - 43.7598

MAKING 1) In a large bowl, place figs and raisins and pour in boiling water. 2) Mix in the sugar, allow to cool. 3) Add in the lemon and orange juice, yeast and nutrient. 4) Put the lid on and place in a warm place to ferment for 10 days, stirring... - 43.6696

MAKING 1) Chop the medlars. 2) In a blow place medlars with sultanas and stream in the boiling water. 3) Allow the medlars to cool. 4) Mix in the crushed Campden tablet and pectic enzyme. 5) Cover and put in a warm place for 1 week. 6) Gently pass the... - 43.6032

Heat the oil in a roasting pan on top of the stove, add the beef and sear evenly all over. Transfer to a preheated 425° oven and roast for 45-60 minutes (the beef will be rare). Using tongs, transfer the beef to a cooling rack with a baking tray placed... - 43.49

GETTING READY 1) In a bowl, place the rose petals. 2) In a saucepan, boil the water and stream over rose petals. MAKING 3) Stir the rose petals well, cover and leave aside to soak for 2 days. 4) Pass the rose petal mixture through cheesecloth, squeeze... - 43.413

1. Thinly peel citrus fruits using a peeler and reserve peel. 2. Remove white part of skin and membranes; chop the pulp. 3. Chop raisins or mince. MAKING 4. In a large bowl, put together water, sugar, citrus peel, chopped pulp and raisins; mix well. 5. Stir... - 43.3564

Melt 1/4 cup of the butter in frying pan. Add chicken livers, mushrooms, salt, and green onions; simmer for 5 minutes. Add wine, garlic, dillweed, and hot pepper sauce. Cover and cook slowly for 10 minutes more, or until chicken livers and mushrooms are very... - 43.3112

GETTING READY 1) Into 2-3 inch chunks, cut the venison. Trim off any gristle. 2) In case a game bird is being used, chop it, through the bone, into small pieces. Clean properly. 3) Peel the onion, parsnip and carrot and coarsely chop them. 4) Rinse the leek... - 43.2911

GETTING READY 1. Use ripe damsons that are in good condition. 2. Wash damsons with water. MAKING 3. In a bowl, place damsons and pour boiling water on top; let them cool down. 4. When they are cool enough to handle, pulp damsons and stir in pectic enzyme and... - 43.1501

MAKING 1) Poach fish in wine, lemon juice, and sherry for 5 to 10 minutes or until fork tender. 2) In a platter carefully transfer the fish and keep warm in an oven until served. 3) Keep cooking the juice in which the fish was poached for another 10... - 43.0904

GETTING READY 1) In a saucepan, boil half of the water. 2) In a bowl, place the madlars and stream boiled water over it. MAKING 3) Mix in the sugar, and 2 pints of the cold water. 4) Allow to cool, and add the pectic enzyme. 5) Leave aside for 24 hours and... - 42.9377

GETTING READY 1. Into a muslin bag, put together bananas, skins, orange and lemon rind. MAKING 2. In a large saucepan, place the bag and pour enough water to cover; simmer for 30 minutes. 3. In a large bowl, take sugar, orange and lemon juice; pour hot... - 42.8933

MAKING 1) Allow the fish to stand at the room temperature for about 20 min. 2) Slice into 4 equal-sized portions crosswise. 3) In the greased 10"skillet, mix the carrot, onion, water, wine, parsley flakes, bouillon granules, salt, pepper, and tarragon. 4)... - 42.8514

GETTING READY 1. Using a sharp knife, mince almonds and raisins. 2. In a muslin bag, mix together minced almonds and raisins along with thinly pared lemon rind. MAKING 3. In an enamel saucepan, place muslin bag and pour enough water to cover; gently simmer... - 42.8293

MAKING 1. In a large bowl, put together apricots and 6 pints of boiling water; let the mixture cool down. 2. When the mixture is cool, remove apricots and chop them. 3. Return chopped apricots to the bowl and stir in remaining water, grape tannin, pectic... - 42.8129

GETTING READY 1. Wash hand properly and squeeze fruit until well pulped. MAKING 2. In a large bowl, place fruit pulp and pour enough boiling water to cover; let cool down completely. 3. Stir in crushed Campden tablet and enzyme. 4. Cover bowl closely and let... - 42.7946

MAKING 1) In a saucepan, place the mangolds, fruit rinds and boil in the water until the mangolds are tender. 2) Pass the mangold mixture through cheesecloth and mix in the sugar. 3) Leave the liquid to cool to 70 °F. 4) Add the fruit juices, yeast and... - 42.7763

GETTING READY 1) In a large bowl, place the sloes and stream in the boiling hot water. 2) Leave to cool then press it by hand. MAKING 3) Stir in the pectic enzyme and Campden tablet. 4) Put the lid on and leave to soak for 24 hours. 5) Stir in sugar, yeast... - 42.7686

MAKING 1) Peel the rinds thinly of 3 Seville oranges and 2 sweet oranges. 2) In a large bowl, place rinds together with the mashed bananas and sugar. 3) Put the lid over the bowls with the boiling water. 4) Leave the banana mixture to cool, and add juice of... - 42.7626

MAKING 1. In a large bowl, put together sultanas, elderberries and sugar; pour boiling water on top and stir well. 2. Let the mixture cool down and then stir in yeast, nutrient and citric acid. 3. Cover bowl and place in a warm place for 1 week; stirring... - 42.7296

MAKING 1) In a large bowl, place the rowanberries and pour the boiling water over them. 2) Put the lid and leave to soak, for 3 days. 3) In a large bowl, pass the berry mixture through cheesecloth. 4) Stir in the raisins, wheat, sugar, citric acid, yeast and... - 42.694

MAKING 1) In a saucepan, place together water, spices, sugar and citrus rinds. 2) Simmer the sugar mixture for 10 minutes to extract the flavours. 3) Stream in wine and liqueur if used. 4) Allow to simmer gently, but do not boil. 5) Pass the wine mixture... - 42.6863

GETTING READY 1) Discard the stalks and wash the strawberries. 2) In a medium bowl, place the strawberries and mash them coarsely. 3) Stir in sugar and 4 pints of the water. MAKING 4) Put the lid on and allow to soak, for 1-2 days, then stir in 2 more pints... - 42.6256

MAKING 1) In a saucepan, place the sugar with half the water and boil to make syrup. 2) In a bowl, place the oak leaves and stream the syrup over it. 3) Put the lid tightly and leave overnight. 4) Stir in the citrus juices, yeast and nutrient and add the... - 42.6212

MAKING 1) In a large saucepan, place the water and bring to boil. 2) Stir in the rose petals, sugar, orange and lemon juice. 3) Leave to cool and add yeast and nutrient. 4) Put the lid tightly and leave in a warm place for 1 week, stirring daily. 5) Pass the... - 42.4854

GETTING READY 1. Pick up the ripe berries when they are dry. 2. Pick and discard infested berries; look out for maggots. 3. Thoroughly wash berries in water to clean. MAKING 4. In a large bowl, place the berries and crush them with clean washed hands. 5. Add... - 42.4548

MAKING 1. In a large pot, simmer chopped beans in water for about 1 hour. 2. Into a large bowl, using a nylon sieve or muslin, strain the mixture and add sugar and chopped sultanas; stir well. 3. When the solution is cooled down, stir in lemon juice, yeasts... - 42.4087

GETTING READY 1. Wash apples; cut and discard any bad portions from apples. 2. In a mixer grinder, mince apple. MAKING 3. In a large pot, dissolve Campden tablet in the water; add minced apple and enzyme. 4. Cover bowl closely and let stand for 3 days 5.... - 42.3069

GETTING READY 1) Wash the rosehips. 2) Chop and crush the rosehips. MAKING 3) In a large bowl, place the rosehips with the sugar. 4) Stream the boiling water over the rosehip mixture. 5) Leave the rosehip mixture to cool to 70 °F. 6) Add in the pectic... - 42.298

GETTING READY 1. In a large bowl, place Bramble Tip and add boiling water on top; let the tips soak overnight. MAKING 2. The very next day, in a saucepan, pour the tips along with the soaking water and gently boil for 15 minutes. 3. Using a nylon sieve or... - 42.1519

GETTING READY 1) Remove the seeds and crush the plums. 2) In a bowl, place the plums and stream half the boiling hot water over it. MAKING 3) Leave the plums to cool, then stream in the remaining cold water, the pectic enzyme and Campden tablet. 4) Let the... - 42.12

GETTING READY 1. Wash beetroot and dice. MAKING 2. In a saucepan, put together beet roots, clove, ginger and water; boil until beetroot is just tender; do not over boil. 3. Using a cheesecloth, strain mixture to extract juice. 4. In a bowl, mix together... - 41.7832