Category: Wine

Ingredients

1 (20 ounce) can pineapple chunks, juice reserved
2 cups miniature marshmallows
2 tablespoons all-purpose flour
1 tablespoon white wine vinegar
1/2 cup white sugar
5 apple – peeled, cored, and chopped
1 cup peanuts
1 (8 ounce) container frozen non-dairy whipped topping

Directions

In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.

In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.

Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

Ingredients

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Directions

Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.

Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.

In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Ingredients

1/2 green bell pepper, seeded and chopped
1/2 small white onion, chopped
3 cloves garlic, crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
1/8 cup olive oil

1 tablespoon olive oil
2 tablespoons achiote powder
1 teaspoon ground cumin
2 (8 ounce) cans tomato sauce
2 pounds beef stew meat, cut into 1 inch cubes
2 white potatoes
1 cup white wine
4 cups water
6 cubes beef bouillon

Directions

In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.

Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.

Cover with lid of pressure cooker. Following manufacturer’s directions, cook under 15 pound pressure for about 30 to 45 minutes.

Ingredients

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
1/4 cup red wine (optional)
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Directions

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.

If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.