Cooking with Wine, what’s your favorite recipe?



I LOVE cooking with Wine, so I was just wondering what’s your favorite recipe using this fantastic ingredient? Any recipes, any wine or foods you like, all is appreciated and welcome, have a great Sunday and Thank you!


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4 comments a "Cooking with Wine, what’s your favorite recipe?"

umm.. well my favorite cooking shows are on foodnetwork.
and, well the person that cooks with the most wine is Barefoot Contessia you should check it out

I love cooking with wine too!! I like making wine burgers w/ cheap zifandel wines. Just pat uncooked ground beef patty with garlic powder, salt, and pepper. Then stuff with chopped onion. Toss the patty into a skillet. As the burger starts to simmer, pour the zifandel wine over it. Brown as you like & eat like you would any ordinary burger.

I also use wine with pastas. Just toss cooked noodles with white wine, red wine, or chardonnay. Simmer for 2 or 3 minutes or until wine dissolves. Then add to your favorite sauce and meat.

I love this recipe for linguine with scallops. It isn’t very complicated and it is delicious. You will find it in at

FRENCH WINE CHICKEN

4 skinless boneless chicken breast halves seasoned with garlic powder,onion powder and salt to taste
4 tablespoons butter
1 small can Campbell’s creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott’s apple juice
white rice (prepared according to package directions)

Preheat oven to 350 degrees farenheight.
Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish.

In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken.

Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes.

Serve over hot prepared white rice with warm rolls.

To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.

mar

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