|Jancis Robinson's Guide to Wine Grapes|
|by Jancis Robinson|
Hailed by the Wine Advocate as "perhaps the most gifted of all wine writers writing today," Jancis Robinson has been voted the Wine Writer's Wine ...
1 - 10 of 58 for grape glaze
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Cook carrots in ... May be kept, covered, at room temperature several hours. Before serving, stir in grapes. Cook until heated through. Makes 8 servings.
Simmer the frozen ... sugar and drained carrots. Saute for 4 minutes and add grapes. Saute 2 more minutes. Sprinkle with parsley over the dish and serve.
Cook chicken breasts ... warm. Add next 4 ingredients to warm skillet and cook until jelly melts. Add grapes and parsley sprigs and heat. Pour over chicken.
Wash chicken and ... teaspoon salt to skillet. Cook until jelly melts. Stir in grapes and heat. Spoon over chicken. Makes 4 servings at 209 calories each.
Cook carrots in ... cornstarch mixture and cook, stirring constantly, until sauce is smooth and thickened. Remove from heat; stir in carrots and grapes.
4 servings. Wash ... Cook and stir until jelly is melted. Cut grapes in half. Add to jelly mixture with snipped parsley. Heat through. Spoon over chicken.
Cook carrots in ... mixture and cook, stirring constantly until sauce is smooth and thick. Remove from heat. Stir in carrots and grapes. Serves 8 to 10.
Separate white from ... 50 strokes. Pull grapes from stems. Drop ... before serving. Makes a sweet-tart treat that looks elegant, but is so easy to make!
Cut carrots into 1 1/2 inch lengths; drain. Melt butter over low heat, add 1/2 teaspoon cornstarch dissolved in vodka. Add carrots and grapes, heat through.
Mix celery, apple and grapes with mayonnaise. Adjust ... Arrange on the plate the butter lettuce, apple scooped out with salad overflowing onto the plate.
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