Category: Wine

Ingredients

4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
1/3 pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
1/4 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
1/4 cup chopped parsley

Directions

In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.

Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Ingredients

8 slices bacon
1 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup sugar
1 teaspoon celery seed
1 (16 ounce) bag coleslaw mix
1 green onion, chopped

Directions

Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.

Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.

Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

Ingredients

1 (16 ounce) package frozen whole green beans, thawed
4 slices bacon
1/2 medium onion, chopped
1/2 red bell pepper, seeded and diced
1/4 cup dry white wine or vermouth
1/4 cup milk
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup canned French fried onions

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Ingredients

1 cup chopped fresh basil
1 cup chopped fresh oregano
1 cup chopped fresh parsley
1 cup chopped fresh spinach
1 cup chopped romaine lettuce
5 tablespoons olive oil, divided
1 teaspoon white wine
2 tablespoons all-purpose flour
1/4 cup cold water
1 small onion, chopped
1 green onion, chopped
5 cloves garlic, peeled and minced
1 tomato, diced
1 cup Mexican beer
1 tablespoon fresh lime juice
1 pound jumbo shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste

Directions

In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.

In a small bowl, blend the flour and water to a paste.

Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.

Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.

Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.