Category: Wine

Ingredients

2 cups sliced fresh mushrooms
2 tablespoons finely chopped green onion
1 1/2 teaspoons minced garlic, divided
5 tablespoons olive or vegetable oil, divided
5 tablespoons butter or margarine, divided
1/2 cup dry red wine or beef broth
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon browning sauce
8 beef tenderloin steaks (1 inch thick)
24 uncooked medium shrimp, peeled and deveined

Directions

In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine or broth; cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm.

In the same skillet, heat 2 tablespoons oil and 2 tablespoons butter over medium-high heat. Add the steaks; cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Return mushroom mixture to the pan; heat through.

Meanwhile, in another skillet, combine the remaining butter and oil. Add the shrimp and remaining garlic; cook and stir until shrimp turn pink. Serve with the steaks.

Ingredients

3 cups all-purpose flour
1 tablespoon white sugar
1/4 teaspoon ground cinnamon
3/4 cup white wine
1 egg yolk, beaten
1 quart oil for frying

Directions

In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.

Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.

Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup SPLENDA(r) No Calorie Sweetener, Granulated
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro

Directions

In a large bowl, layer the beans, onion and green pepper. Set aside.

In a small saucepan, mix the vinegar, SPLENDA(r) Granulated Sweetener, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sweetener has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
1 green onion, chopped
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 1/2 teaspoons dried tarragon leaves
salt and ground black pepper to taste
1 pinch seafood seasoning (such as Old Bay(r)), or to taste (optional)

Directions

Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.