Category: Wine

Ingredients

1 tablespoon vegetable oil
1/2 pound cubed beef chuck roast
1 cup red wine
1 (10.5 ounce) can beef gravy
1 (15 ounce) can mixed vegetables
2 (9 inch) pie crusts
1 egg white

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.

Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.

Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Ingredients

2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
1/2 cup light soy sauce
1/2 cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Directions

Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.

After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Ingredients

1 1/2 cups sliced fresh mushrooms
1 small sweet red pepper, julienned
2 tablespoons sliced green onion
1 garlic clove, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 1/2 cups half-and-half cream
1 pound uncooked shrimp, peeled and deveined
1/2 cup white wine or chicken broth
LEMON LINGUINE:
10 cups water
1/2 cup lemon juice
1 teaspoon salt
8 ounces linguine or other pasta
1 tablespoon grated lemon peel
1 tablespoon minced fresh parsley

Directions

In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender. Stir in the flour, salt, tarragon and pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp; simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in wine or broth; heat through.

In a large saucepan, bring water, lemon juice and salt to a boil. Add linguine. Cook for 10-13 minutes or until tender; drain. Sprinkle with lemon peel and parsley. Toss with the shrimp mixture.

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves – cut into strips
1 tablespoon red wine vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/4 cup chopped fresh cilantro
1 small onion, chopped
2 apples – peeled, cored and chopped
1/4 cup mild green tomatillo salsa

Directions

Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.

Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.

Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.