Category: Wine

Ingredients

5 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons white sugar
1 teaspoon salt
1 pound flank steak, thinly sliced
1/2 cup COLLEGE INN(r) Beef Broth
2 tablespoons white wine vinegar
1/4 teaspoon red pepper flakes (to taste)
2 teaspoons cornstarch
2 tablespoons oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 cup sliced red bell pepper
1 (8 ounce) can sliced water chestnuts, drained
6 green onions, cut in 2-inch lengths

Directions

Combine 3 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt in medium bowl; add meat and marinate 1 hour.

Combine remaining soy sauce, sherry, sugar and salt with beef broth, vinegar and pepper flakes. Dissolve cornstarch in mixture; set aside.

Heat oil over high heat in skillet or wok. Add meat, garlic and ginger. Stir-fry about 2 minutes. Add bell pepper, water chestnuts and green onions; continue cooking 1 minute.

Add cornstarch mixture. Cook, stirring constantly, until thickened and translucent. Serve over rice, if desired.

Ingredients

1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 small zucchini, chopped
2 green onions, chopped
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 large ripe avocado, peeled and chopped
1 tablespoon lemon juice

Directions

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; sprinkle over salad. Serve with a slotted spoon.

Ingredients

2 tablespoons butter
1 cup finely chopped onions
1 cup thinly sliced fresh mushrooms
1/2 cup white wine
1 (24 fluid ounce) bottle Ranch dressing
3 teaspoons garlic powder
1/2 teaspoon dried oregano
1 tablespoon Cajun seasoning
1 teaspoon ground cayenne pepper
2 tablespoons butter, melted
3 eggs, lightly beaten
1 cup crushed crackers
8 skinless, boneless chicken breast halves

Directions

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

Melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. Mix in the wine, and continue cooking about 5 minutes, until heated through.

In a large bowl, mix the Ranch dressing, garlic powder, oregano, Cajun seasoning, and cayenne pepper. Stir the skillet mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs, and crackers.

Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture.

Bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

Ingredients

1/2 cup vegetable oil
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup finely chopped onion
3 tablespoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 (10 ounce) packages fresh spinach, torn
2 large tomatoes, diced
2 (8 ounce) cans sliced water chestnuts, drained
2 cups chow mein noodles
2 hard-cooked eggs, chopped
12 bacon strips, cooked and crumbled

Directions

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately.