|Good Wine: The New Basics|
|by Richard Paul Hinkle|
Although people love to drink wine, many feel intimidated by the amount of information and training it takes to become even partly knowledgeable.
1 - 10 of 307 for wine burgundy
Combine ingredients (except ... water or broth, wine, and soup ... Add meatballs to gravy. Cover and simmer for 30 minutes. Serve over rice or egg noodles.
Season the steak. ... deglaze with the wine. Reduce until ... Add the chopped scallions and adjust seasoning. Pour over the steak and serve immediately.
Lightly flour the ... with the red wine and lemon juice. ... adjust seasoning again. Put the scallops back into the sauce to warm up. Serve immediately.
Combine first 3 ingredients in stainless 6 quart pan. Place over high heat and stir until sugar is dissolved. Bring to full rolling boil (boil hard ...
Mix in Crockery Pot. Cook on low 8 hours. Thicken with some flour is desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.
Combine soups (without water), burgundy wine and dry soup ... and frozen carrots. Stir. Bake at 300 degrees for 3 hours. Serve over noodles. Serves 4-6.
Brown meat slowly ... 1 cup of burgundy, cover tightly ... Spoon some of the sauce over the sliced roast and serve the remainder in a sauce boat on the side.
Place meat in ... soup mix and Burgundy wine. Pour over ... also freezes well. Serves 8. This was my mother, Emma Kaye's, recipe. She was an excellent cook.
Trim all but ... degrees, basting with wine every 20 minutes. ... potatoes. Serve with Burgundy Sauce. For sauce: ... broth and burgundy. Cook until thick.
Brown beef in ... casserole. Add the wine or burgundy and soup stock. ... minutes. Then thicken with roux. (I serve this with noodles and a tossed salad.)
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