Category: Wine

Ingredients

1 (10.75 ounce) can Campbell’s(r) Condensed Tomato Soup (Regular or 25% Less Sodium)
1 (10.5 ounce) can Campbell’s(r) Condensed Beef Broth
1/2 cup Burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 (14.5 ounce) can diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces
2 pounds beef for stew, cut into 1-inch pieces
2 (16 ounce) cans white kidney beans (cannellini), rinsed and drained

Directions

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Ingredients

1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
1/4 teaspoon ground coriander
10 black peppercorns, crushed
4 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
1/4 teaspoon garlic salt

Directions

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Ingredients

1 cup vegetable oil
3/4 cup white sugar
1/2 cup red wine vinegar
3 teaspoons soy sauce
1 cup chopped walnuts
1 (3 ounce) package ramen noodles
4 tablespoons butter
1 head romaine lettuce- rinsed, dried and chopped
1 head fresh broccoli, chopped
1 bunch green onions, chopped

Directions

Whisk together the oil, sugar, vinegar and soy sauce. Make at least a day ahead and refrigerate.

Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm.

In a salad bowl, combine the Romaine, broccoli, and green onions. Add the dressing, toss and sprinkle with ramen and walnut mixture.

Ingredients

1/4 cup butter, divided
2 cups sliced fresh mushrooms
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken meat – cut into 12 pieces
2 slices bacon, diced
1/4 cup cold water
1 teaspoon cornstarch
1/2 cup dry Marsala wine

Directions

Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.

Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.

Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.