Category: Wine

Ingredients

2 tablespoons olive oil
1 (4 pound) chicken, cut into pieces
garlic powder to taste
1/2 pound fresh mushrooms, sliced
1 large onion, diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup dry white wine
1 (10.5 ounce) can chicken broth

Directions

Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.

In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.

Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Ingredients

1/2 cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine (optional)
30 tiger prawns, peeled and deveined

Directions

In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.

Heat an outdoor grill to high heat.

Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.

Ingredients

1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel

Directions

In a bowl, dissolve gelatin in water. add cranberry sauce, pineapple, wine or juice and walnuts; mix well. To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate. In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.

Ingredients

Marinade:
1/4 cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste

Stir Fry:
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
1/4 cup blanched slivered almonds
2 tablespoons chopped fresh mint

Directions

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.

Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.