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Turkey Kiev Recipe

Ingredients

Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened

Kiev

  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika

Directions

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Seafood Lasagne Recipe

Ingredients

  • 8 Lasagne noodles
  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 1 – 8 oz. pkg. cream cheese, softened
  • 1 1/2 cups creamed cottage cheese
  • 1 egg, beaten
  • 2 Tbsp.chopped basil or 2 tsp. dried
  • salt and pepper to taste
  • 2 – 10 oz. cans cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 – 5 oz. can crab
  • 1 lb. shelled deveined cooked shrimp
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup grated sharp cheddar cheese

Directions

  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.

Shrimp Pasta Recipe (Red Lobster)

Ingredients

  • 13cup extra virgin olive oil
  • 3garlic cloves (I added more!)
  • 1lb shrimp, peeled, deveined and tails removed
  • 23cup clam juice (or chicken broth)
  • 13cup white wine
  • 1cup heavy cream
  • 12cup parmesan cheese, freshly grated
  • 14teaspoon dried basil, crushed
  • 14teaspoon dried oregano, crushed
  • 8 ounces pasta, cooked and drained

Shrimp Pasta Recipe (Red Lobster)

Directions

  1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  3. Add clam juice (or chicken broth) and bring to a boil.
  4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  5. Reduce heat to low; add cream, stirring constantly.
  6. Add cheese, stirring until smooth. Cook until thickened.
  7. Add shrimp back in to sauce. Heat thoroughly.
  8. Add remaining ingredients except pasta.
  9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  10. Serve with additional grated parmesan cheese.

Café Chicken Recipe

It’s amazing to come home to a meal like this after a long day.  Supper is ready, the house smells amazing, and on a cold winter day, you are able to have a hot meal within minutes.

Ingredients

  • 2 chickens, about 2-1/2 pound | Cut into eighths
  • 1 onion — chopped
  • 2 garlic — chopped
  • salt & white pepper to taste
  • 1 green pepper — diced
  • 1 medium ripe tomato, peeled seeded and chopped
  • 1 cup dry white wine
  • 1 pinch cayenne pepper

Directions

  1. Combine all ingredients in slow-cooker.  Cover pot and set at low.  Cook for 6 to 8 hours, or until chicken is tender.

Linguine with White Clam Sauce Recipe

Ingredients

  • Extra-virgin olive oil
  • 9 cloves garlic, smashed
  • 5 dozen littleneck clams, scrubbed under cold running water
  • 1 cup white wine
  • 1/2 cup water
  • 1 large pinch crushed red pepper flakes
  • 1 pound linguine
  • 2 tablespoons butter
  • 2 tablespoons chopped Italian parsley leaves
  • 2 tablespoons chopped oregano leaves
  • 1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
  • Kosher salt
  • Big fat finishing extra-virgin olive oil (high quality)

Directions

  1. Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
  2. Bring a large pot of well salted water to a boil over medium heat.
  3. Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
  4. While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.
  5. Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
  6. Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.