Category: Wine

Ingredients

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Directions

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Ingredients

4 pounds pork spareribs
salt and pepper to taste
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 (8 ounce) cans tomato sauce
3 tablespoons brown sugar
2 tablespoons white wine vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce

Directions

Season ribs with salt and pepper to taste. In a large skillet, over medium-high heat, brown ribs on all sides.

Place half of the onion, green pepper, and celery in the bottom of a slow cooker. Place half of the ribs on top the vegetables, then repeat layering with the remaining vegetables and ribs. In a medium bowl, stir together the tomato sauce, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Pour mixture over the top of the ribs.

Cover, and cook on High for 1 hour. Reduce to Low, and cook for another 8 to 9 hours.

Ingredients

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil leaves
4 cups extra-wide egg noodles, cooked and drained
1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
1 teaspoon Thinly-sliced fresh basil leaves (optional)

Directions

Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.

Ingredients

6 cups fresh broccoli florets
1 1/2 cups shredded Cheddar cheese
1/3 cup chopped onion
1 1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled

Directions

In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon.