How To Make Mixed Vegetable Salad II

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

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Thyme-Rubbed Steaks with Sauteed Mushrooms Recipe

2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme

1 pound New York strip steaks, cut 3/4 inch thick
1 (8 ounce) package sliced fresh mushrooms
1/4 cup minced shallot
2 tablespoons butter
2 tablespoons red wine
1 tablespoon vegetable oil
salt and pepper to taste

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Hot Portobello Mushroom Sandwich

1 portobello mushroom cap, cut into 1/2-inch slices
1 tablespoon red wine vinegar
2 slices pumpernickel rye bread
1 tablespoon Dijon mustard
1 tablespoon sliced pimento-stuffed green olives
2 slices Havarti cheese

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Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion Recipe

2 pints cherry tomatoes, halved
salt, to taste
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons rice wine vinegar
1 garlic clove, minced
3 cups fresh corn kernels
1/4 cup torn basil leaves
1 small red onion, quartered and thinly sliced
1/2 cup raisins
salt and pepper to taste

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