|Wine Basics: A Quick and Easy Guide|
|by Dewey Markham Jr.|
Written for anyone who wants a quick but intelligent guide to the basics. The information and principles here apply to practically any wine you ma...
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.
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.)
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.
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.
Trim all but ... degrees, basting with wine every 20 minutes. ... potatoes. Serve with Burgundy Sauce. For sauce: ... broth and burgundy. Cook until thick.
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.
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