|A Wine Lover's Journal|
|by Whitecap Books|
This beautiful little book is the essential companion for anyone interested in the world of wine.
61 - 70 of 1,010 for browned wine butter
Shred the cabbage. Melt the butter in a heavy ... saute until lightly browned. Add the ... lightly. Cover and simmer for about 1 1/4 hours. Serves 10 to 12.
Saute chicken in butter until golden. Remove ... and thicken sauce by simmering, or thicken with 1 tablespoon cornstarch. Serve with rice. Serves 4 to 6.
Brush chicken with ... baking dish. Combine butter, lemon juice, ... cover, sprinkle with paprika, and bake an additional 15 minutes. Yield: 4 servings.
Butter a large casserole. ... ingredients. Dot with butter. Cover casserole and cook in a 300 degree oven for 2 1/2 hours. Serve with pork. Makes 8 servings.
Drain beets (reserve 1/3 cup liquid). Melt butter and blend in ... and 1/3 cup wine, cook until ... rind and juice and beets, heat thoroughly. Serves 3-4.
Combine all ingredients in a shaker; stir well. Yield: 6 1/2 tablespoons. Combine all ingredients; cover and let stand 8 hours. Yield: 4 1/2 cups. ...
Remove core and ... with onion, apples, wine, sugar, salt ... minutes, stirring two or three times. Ad butter and stir until melted. Makes 6 to 8 servings.
Mix all ingredients, put in 3 quart casserole. Bake at 350 degrees for 45 minutes.
Cook the onions slowly with the butter and oil in ... even deep golden brown (the sugar helps ... liquid. Add the wine and season to ... top lightly. Serve immediately.
(Or larger ones ... with toothpicks). Melt butter in Dutch oven. ... but do not brown. Arrange onions on meat. Mix tomato paste, wine, vinegar, sugar ... garlic bread. Serves 6.
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