Author: Chef Cloud Wine

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon dried minced onion
1 teaspoon dried parsley
1/4 cup white wine
1/4 teaspoon garlic powder
1 tablespoon milk
1 (4 ounce) can mushroom pieces, drained
salt and pepper to taste
4 boneless, skinless chicken breast halves

Directions

In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.

Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

Ingredients

1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine

Directions

In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

Ingredients

2 pounds boneless lamb stew meat
2 tablespoons flour
1 teaspoon paprika
1 teaspoon onion powder
2 tablespoons oil for browning
1/2 cup Kahlua
1/4 cup water
2 tablespoons red wine vinegar
1 clove garlic, pressed
1 1/4 teaspoons salt
1/2 teaspoon rosemary, crumbled
1/4 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons thinly sliced green onion
Lemon wedges for garnish

Directions

Cut lamb into 2 inch cubes, removing any fat. Reserve any trimmings for browning meat.

Combine flour, paprika and onion powder and add to meat and toss until coated.

Heat lamb fat trimmings in a large skillet to render fat. Add oil, if needed, to measure 2 tablespoons and brown meat well.

Meanwhile, combine Kahlua, water, vinegar, garlic, salt, rosemary and pepper. When meat is browned, discard any fat remaining in skillet. Add Kahlua mixture to meat. Bring to boil, cover and turn heat low. Simmer 1 1/2 to 1 3/4 hours, or until meat is tender. Cut mushrooms in halves and add to the skillet in last 5 minutes as meat cooks.

Remove lamb and mushrooms to heated serving platter. Skim off any excess fat from sauce. Pour over the lamb, or serve on the side. Garnish with sliced green onion and lemon wedges. Serve with rice, if desired.

Ingredients

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/3 cup chopped cilantro
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
Quick Thai Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon grated ginger root (optional)

Directions

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.

To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.