ChefBeckyD
Gold Member
- 20,320
Here are some great recipes using wine - from a discussion that started on the Chicken Parmesan Thread!
BEEF BURGUNDY
NGREDIENTS
* 2 tablespoons olive oil
* 2 pounds round steak, cut into small pieces
* 3 tablespoons all-purpose flour
* 2 cups beef broth
* 1 1/2 cups dry red wine
* 1 teaspoon salt
* 1/2 teaspoon dried marjoram, crushed
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon ground black pepper
* 2 1/2 cups sliced fresh mushrooms
* 3 onions, sliced
DIRECTIONS
1. In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
2. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
3. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
This is best served with Wide Egg Noodles
Quick Homemade Spaghetti Sauce
1 Jar Spaghetti Sauce (I use Prego Organic Basil & Tomato - but any kind will work)
8 oz. fresh mushrooms, chopped
1/2 Cup chopped onion
1 clove garlic, minced
1/2 C. Marsala or Chianti Wine
1 Tsp. Italian Seasoning Blend
1 Tbl. Brown Sugar
1/2 t. black pepper.
Saute' mushrooms, onion and garlic in a bit of olive oil in a large saucepan. Add wine, herbs, brown sugar & pepper. Then add spaghetti sauce and simmer for 30 minutes. (you can simmer for less if you need to)
Chicken Marsala
INGREDIENTS
* 1/4 cup all-purpose flour
* 1/2 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 boneless, skinless chicken breast halves
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 cup sliced fresh mushrooms
* 1/2 cup Marsala wine
DIRECTIONS
1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Whitefish Baked Scampi – serves 4
1 ½ - 2 lbs Whitefish Fillets
1 teaspoon olive oil
3 Tablespoons fresh lemon juice
2 Tablespoons white wine
1 Tablespoon olive oil
1-2 garlic cloves, pressed
1 ounce parmesan cheese
2 tablespoons parsley, minced
Squeeze lemon juice. In measuring cup or small bowl, combine lemon juice, wine, pressed garlic, and oil. Let sit for 10 minutes. With 1 tsp. olive oil, coat bottom of freezer container or baking dish and place whitefish on top. Pour lemon mixture over top of fish. Grate cheese over top, and sprinkle with parsley. If freezing, cover fish and place in freezer. May be baked from frozen. Preheat oven to 350◦, and place fish, uncovered, in oven. Bake for 30 minutes or until fish flakes when pricked with a fork. If baking immediately, bake for 10 – 15 minutes (depending on thickness of filets)
BEEF BURGUNDY
NGREDIENTS
* 2 tablespoons olive oil
* 2 pounds round steak, cut into small pieces
* 3 tablespoons all-purpose flour
* 2 cups beef broth
* 1 1/2 cups dry red wine
* 1 teaspoon salt
* 1/2 teaspoon dried marjoram, crushed
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon ground black pepper
* 2 1/2 cups sliced fresh mushrooms
* 3 onions, sliced
DIRECTIONS
1. In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
2. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
3. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
This is best served with Wide Egg Noodles
Quick Homemade Spaghetti Sauce
1 Jar Spaghetti Sauce (I use Prego Organic Basil & Tomato - but any kind will work)
8 oz. fresh mushrooms, chopped
1/2 Cup chopped onion
1 clove garlic, minced
1/2 C. Marsala or Chianti Wine
1 Tsp. Italian Seasoning Blend
1 Tbl. Brown Sugar
1/2 t. black pepper.
Saute' mushrooms, onion and garlic in a bit of olive oil in a large saucepan. Add wine, herbs, brown sugar & pepper. Then add spaghetti sauce and simmer for 30 minutes. (you can simmer for less if you need to)
Chicken Marsala
INGREDIENTS
* 1/4 cup all-purpose flour
* 1/2 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 boneless, skinless chicken breast halves
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 cup sliced fresh mushrooms
* 1/2 cup Marsala wine
DIRECTIONS
1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Whitefish Baked Scampi – serves 4
1 ½ - 2 lbs Whitefish Fillets
1 teaspoon olive oil
3 Tablespoons fresh lemon juice
2 Tablespoons white wine
1 Tablespoon olive oil
1-2 garlic cloves, pressed
1 ounce parmesan cheese
2 tablespoons parsley, minced
Squeeze lemon juice. In measuring cup or small bowl, combine lemon juice, wine, pressed garlic, and oil. Let sit for 10 minutes. With 1 tsp. olive oil, coat bottom of freezer container or baking dish and place whitefish on top. Pour lemon mixture over top of fish. Grate cheese over top, and sprinkle with parsley. If freezing, cover fish and place in freezer. May be baked from frozen. Preheat oven to 350◦, and place fish, uncovered, in oven. Bake for 30 minutes or until fish flakes when pricked with a fork. If baking immediately, bake for 10 – 15 minutes (depending on thickness of filets)
