Author: Chef Cloud Wine

Ingredients

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

Directions

Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.

In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.

Lay 3 cooked lasagna noodles on the bottom of a 9×13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.

Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Ingredients

1 (10 ounce) container Alfredo pasta sauce
2 tablespoons olive oil
salt and pepper to taste
4 (6 ounce) boneless pork chops

2 tablespoons olive oil
1 (4 ounce) package fresh mushrooms, coarsley chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
1/2 teaspoon dried dill weed
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
1 tablespoon butter

12 seedless red grapes, halved
1/3 cup toasted sliced almonds
2 tablespoons chopped fresh parsley for garnish

Directions

Pour alfredo sauce into a small saucepan and stir over medium heat until hot. Reduce heat to low, and keep warm.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and place into pan. Cook pork chops until browned on both sides, and no longer pink in the center, about 10 minutes.

Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium-high heat. Stir in mushrooms, and cook for 1 minute before adding basil, oregano, dill, and 2 tablespoons parsley. Continue cooking until the mushrooms begin to release their liquid, then pour in wine. Simmer until the wine has reduced by half, then quickly stir in the butter.

To serve, place pork chops onto a serving platter and top with the mushroom mixture. Ladle Alfredo sauce over top, and sprinkle with grapes, almonds, and the remaining 2 tablespoons parsley to garnish.

Ingredients

1 pound halibut
1/2 cup white wine
1/8 teaspoon ground white pepper
2 tablespoons butter
1/2 cup chopped button mushrooms
1/4 cup minced onion
1/4 cup minced red bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 pound crabmeat, flaked
1/4 cup shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.

Cut fish into 8 pieces, and arrange in a shallow 9×13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground white pepper.

Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.

Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.

Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.

Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.

Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.

Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

Ingredients

1/2 cup pineapple preserves
2 tablespoons rice wine vinegar
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper
4 (6 ounce) fillets red snapper or orange roughy fillets
3 teaspoons olive oil

Directions

For glaze, in a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with nonstick cooking spray. Brush both sides of fillets with oil; sprinkle with remaining salt.

Broil 4-6 in. from the heat for 5 minutes. Brush with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Brush with remaining glaze.