|The Wall Street Journal Guide to Wine|
|by John Brecher|
Only hours after Dorothy J. Gaiter and John Brecher's column appears each week in The Wall Street Journal, wine retailers from coast to coast are ...
1 - 10 of 1,410 for using wine
Heat a few ... Whisk in the wine, stirring constantly. ... simmer until desired consistency. If sauce is too thick, thin with a little cream or chicken broth.
In a saucepan, ... and garlic. Add wine and bring to ... room temperature before using. Store unused sauce tightly covered in refrigerator for up to 1 week.
In a small ... vinegar or muscatel wine. Continue cooking ... stirring over low heat. Add salt, vinegar or muscatel. Simmer five minutes. Serve with fish.
Combine all ingredients ... orange peel. Sparkling wine or a champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet.
Peel the oranges ... andódrink! Sweet Orange Wine is made in precisely the same manner, using only eight, instead ... aged and excellent for another year. n
In a small ... Combine chicken broth, wine, onion and ... 888.6mg phosphorus, 1077.6IU Vitamin A, 1.9mcg Vitamin B12, 18.8mg Vitamin C, 8.8IU Vitamin D.
Preheat oven to ... thyme. Add the wine or the juice ... with warm rolls. To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.
Place the wine and chopped onion, ... Boil for three minutes and add salt and pepper to taste. Place the poached eggs on the toast, and cover with sauce.
Melt butter in ... half cooked, add wine to the pan. ... sauce. Top with the rest of the cheese. Goes great with homemade garlic bread! Makes 4 servings
Remove meat from ... 1 cup white wine and the vinegar, ... a little pepper. You can also sprinkle a little tarragon on top for presentation. . K. Taylor
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