Recipes for Wine Braised Pot Roast for the Crock Pot or Dutch Oven with grocery lists and nutritional information | Page 67

Shortcut Chicken Cordon Bleu

Our skillet version of this popular dish features sautéed chicken breasts topped with ham and Swiss cheese all simmered in a creamy white wine sauce. This is a restaurant quality meal that goes from stove-top to table in just 40 minutes!

4 Servings - 20 min - campbellskitchen.com

Lemon Chicken Breast

This Lemon Chicken Breast recipe contains boneless chicken breasts, olive oil, dry white wine, garlic, lemon and more.

barefootcontessa.com

Cajun Shrimp Pasta

This Cajun Shrimp Pasta recipe contains whole wheat pasta, olive oil, shrimp, heavy cream, white wine and more.

eatgood4life.blogspot.com

Roasted Garlic Mushrooms

This Roasted Garlic Mushrooms recipe contains butter, Olive oil, Mushrooms, Dry White wine, garlic cloves and more.

authenticsuburbangourmet.blogspot.com

Pumpkin Gingerbread Smoothie

A Long Weekend Hangover (LWH): describes the sum of unpleasant physiological and psychological effects following a holiday long weekend, such as Thanksgiving. The LWH is especially hard to recover from if you were drinking red wine like juice, eating Pumpkin

1 Servings - ohsheglows.com

Applie Cider Sweet Potatoes

This Apple Cider Glazed Sweet Potatoes recipe makes a perfect fall side dish. Oven-roasted sweet potatoes are glazed with a spiced apple cider reduction.

4 Servings - 40 min - ohmyveggies.com

Non-Alcoholic Sangria

My favorite thing about sangria, the Spanish punch, isn't actually the wine or spirits; it's the luscious assortment of fruit that gets ladled into each glass. I love how refreshing it is to sip, and munch, on a warm day, and I've often felt bad that my teetotaling partner hasn't been able to enjoy it. I developed this non-alcoholic version with him in mind, and discovered that I like it just as much as the real thing.

8 Servings - thekitchn.com

Corn Fritter Salad Stack

Corn is grilled and seasoned with green onions and cayenne sauce in these tasty spiced flapjacks. The grilled corn fritters make an ideal base to this salad stacked with alternating layers of tomato slices and arugula dressed in a red wine vinaigrette.

4 Servings - meatlessmonday.com

Shanghainese Lion's Head Meatballs

This is a recipe passed down from my great-grandmother on my father's side -- he missed these so much when my family came to the United States that he taught himself to cook just to make them again. They are, in many ways, the epitome of Shanghainese cooking: flavorful but not overwhelming, savory-sweet, with a bit of shaoxing wine for extra depth. Perfect warming comfort food. If you want a saltier or more intense flavor, increase the amount of soy sauce and sesame oil.

4 Servings - food52.com

Anti-Diabetes Drink

Learn how to make a nightly drink that will curb your diet and sugar intake. Ingredients 8 oz water 4 tsp white or red wine vinegar 1 tsp psyllium husk fiber product Directions Mix water and vinegar together in drinking glass. Pour psyllium husk fiber into glass and stir.

doctoroz.com

Hearty Cabbage Soup with Sausage and Potatoes

Cabbage is a satisfying vegetable to grow in the garden like carrots and parsnips. It is relatively undemanding and available from July on in the garden. In the fall after hard frost, when you have harvested everything from the garden, it will keep in the fridge for at least a month. We consider it a staple, like carrots or onions, that we almost never have to buy.Cabbage, by many, is considered a poor man's vegetable and thus there are millions of recipes from around the world for wonderful cabbage soups. The following was inspired by the Frugal Gourmet Cooks with Wine, with my adaptations.

12 Servings - blog.asmartmouth.com

Drunken Clams with Sausage

I developed this dish by experimenting with my favorite ingredients -- clams, sausage, wine and heavy cream. I love it because it is simple to make, because it takes very little time, because it impresses the crowd, and most of all, I love it for the broth! The broth takes me to another world and I can never have enough of it. But the key to getting the dish right lies entirely in CLEANING YOUR CLAMS PROPERLY! So before you go and take the plunge, here is a link to a pretty good explanation on how to do it http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389.

4 Servings - food52.com

Dorie Greenspan's 3-Ingredient Almond Crackle Cookies

When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016).

20 Servings - food52.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop

12 Servings - 1 hr 45 min - food.com