Category: Wine

Ingredients

2 cups fresh or frozen broccoli florets
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame seeds, toasted

Directions

Place the broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.

Meanwhile, in a small saucepan, combine the sugar, oil, soy sauce and vinegar. Cook and stir over medium heat until sugar is dissolved. Transfer the broccoli to a serving bowl. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Ingredients

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup red wine vinegar

Directions

Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.

In a large bowl, toss together the spinach and green onions.

Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Ingredients

1/3 cup lemon juice
1/3 cup Crisco(r) Vegetable Oil
1/4 cup chopped onion
2 cloves garlic, minced
4 (4 ounce) beef tenderloin or eye of round steaks, trimmed of fat
Salt and coarsely ground black pepper
Crisco(r) Original No-Stick Cooking Spray
1/2 cup Smucker’s(r) Seedless Blackberry Jam
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup fresh or thawed frozen blackberries

Directions

Mix lemon juice, oil, onion and garlic in large re-sealable plastic bag. Place steaks in marinade. Seal bag and refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.

Spray grill rack with no-stick cooking spray. Heat grill.

Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.

Place steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.

Ingredients

1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson?(r) Chicken Broth (regular or Natural Goodness?