|Wine in Everyday Cooking|
|by Patricia Ballard|
Patti is the popular California food and wine consultant who has been impressing winery visitors for years with her food and wine magic.
1 - 10 of 13 for blush wine
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Do not peel ... much of the wine as desired (taste ... juice and brandy as desired. Taste and adjust sweetness. Chill for at least 1 hour before serving.
Lightly toss lettuce, oranges and onion rings with dressing. Meanwhile melt butter over medium heat. Add walnut pieces and salt; stir until crispy. ...
Halve or quarter ... 2 cups red wine and cover immediately. ... potatoes are tender. Watch that wine doesn't all cook away. Serve with remaining wine sauce.
Combine wine and sugar. Heat ... pectin. Stir. Pour in hot sterilized jelly jars or wine glasses. Add paraffin to cover jelly. Store in dry, cool place.
Mix all in bowl, chill and serve.
In saucepan over low heat, bring cranberries, wine and sugar to ... Add rest of grapes and lime juice and cool. Will keep refrigerated for 2 weeks, cover.
Spray wok with ... ingredients. Brown add wine 1 cup water, ... for garnish. Serve with mashed potatoes, mashed with skin, milk and fresh peas or beans.
Combine raspberries, sugar, and 1 quart blush wine. Cover and ... garnish. About 35 (3 ounce) servings. Great as a Christmas punch, bridal shower or open house.
Best for yellow or lemon cakes backed in tube pan. Boil 10 minutes. Pour over hot cake still in pan. Pierce deeply with fork. Let stand until liquid ...
In a small saucepan sprinkle gelatin over water; let stand 1 minute. Stir over low heat until gelatin completely dissolves, about 3 minutes. Stir in ...
Result Page: 1
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