1/2
cup wine add 1 tablespoon tomato paste and any herbs you have on hand.
Not exact matches
There's and old saying: «
Add a
cup full of
wine to a barrel of sewage and you have sewage.
Add a
cup full of sewage to a barrel of
wine, and you have sewage.»
The second time I used 1/2
cup of GOOD
wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I
added roasted garlic to the cashew creme (roasted in the hollow of the squash as it baked).
Add the crushed tomatoes, tomato paste,
wine, bay leaves, chili powder, oats, quinoa and lentils, and 12
cups (3 quarts) water.
To make the tartar sauce, finely mince 1 clove of garlic and
add it to a mortar, then
add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next
add 1/2
cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white
wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and
add it to the fridge
Add the 2 lbs of pitted cherries, 1
cup brown sugar, 1
cup red
wine, 2 star anise, 1 orange peel and 1 tablespoon of cornstarch to a sauce pot and bring to a boil over a medium - high heat.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white
wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking /
Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seas
Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before
adding about mid-way through cooking time / I like to
add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seas
add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white
wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I
added a little more garlic, carrots and celery than the recipe called for.
Add a half
cup of red
wine, or a few tablespoons of balsamic vinegar if you don't have
wine available; this will give the sauce a rich flavor.
Add herb sprigs, bay leaves, roasted garlic and 2
cups wine; simmer 15 minutes.
Add a half
cup of red
wine, or two tablespoons of balsamic vinegar if you don't have
wine available; this will give the sauce a rich flavor.
In a small sauce pot
add the following: 2
cups red
wine vinegar (5 % acidity), 1
cup red
wine, 1/2
cup water, 1/3
cup honey (sorwy vegans!)
Add one half
cup of the blueberries and mash them up in the
wine.
Add wine, one
cup chicken stock (or cube and water) bay leaf, sprig thyme, cayenne, potatoes and milk and stir.
While whisking,
add remaining 1
cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.
Add 1/2
cup fruity red
wine and 1/4
cup seltzer.
Add in 3 tablespoons of tomato paste, a tablespoon each of Worcestershire sauce and red
wine vinegar, and 1/4
cup brown sugar.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red
wine vinegar,
add 1/2
cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
Add 1/2
cup white
wine, swirl pan and whisk into flour.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red
wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
- about 2 - 3
cups mixed salad greens -1 small tomato (these are not on the original salad — I
added them)- about 1/4
cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red
wine vinaigrette, which I came pretty close to replicating, see below
[Note: At this point, I sometimes
add about 1/4
cup white
wine to the mixture and reduce it again, but this is totally optional.]
Add the whole asparagus stalks to the pan and add ⅛ cup water or white wine, then cov
Add the whole asparagus stalks to the pan and
add ⅛ cup water or white wine, then cov
add ⅛
cup water or white
wine, then cover.
Add the chicken broth,
wine to the pan and simmer until reduced to about 1/4
cup, 1 to 2 minutes.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white
wine 2 Tablespoons hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Slowly
add the remaining 1/2
cup water,
wine, and oil and blend until smooth.
1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1 can (15 oz) no - salt
added pinto beans 1 can (15 oz) no - salt
added kidney beans 1 can (15 oz) tomato sauce 1/4
cup to 1/3
cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red
wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
Add the carrots along with 2
cups water, juice,
wine, and spices.
Add the crushed tomatoes, 1/4
cup of the
wine and 3
cups water.
Add 1/3
cup chopped jarred roasted red pepper, 1/3
cup white
wine, 1/2 tsp.
Add remaining 1/4
cup of olive oil to the pan, along with the red
wine vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of water, stirring to combine and cooking for 1 minute more.
Add brassicas, 1
cup of water, and
wine to pan and season again with salt and pepper.
After cooking the onions for a total of 20 minutes,
add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and
add 1/2
cup of white
wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then
add the 3 1/2
cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Working quickly,
add 1/4
cup water, the oyster sauce,
wine, sugar, pepper, soy sauce and chicken powder, and cook for another 2 minutes.
Meanwhile
add 3 1/2
cups of vegetable broth to a pitcher, then
add 1 teaspoon of soy sauce, 1/2 teaspoon of red
wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
Add remaining 1/4
cup onions, carrot, celery, and
wine to pan.
Add all the ingredients for the sauce except for the corn syrup in another pot: 1 1/2
cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking
wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2 pinches of ginger powder.
In another pot, boil 4 to 5
cups of
wine -
Add spaghetti to the red
wine and cook» till al dente... (5 - 6 minutes)... in a fry pan sautee in olive oil, 2 gloves of garlic, 2 anchovies (optional) and sprinkle of chilli peppers - toss with the spaghetti and serve!
I agree with others that a
cup of red
wine enhances the flavor, and I also
add a half a can of tomato paste to thicken it up a bit.
Take the golden raisins in a bowl and
add about 1
cup of boiling water and the white
wine vinegar.
Add the
wine, lemon juice, and 1/3
cup of water.
I used kalamata olives and
added extra tomatoes and a
cup of red
wine.
Placing the Dutch oven back on the stovetop over medium - high heat,
add the remaining 1/4
cup of red
wine to the liquid and reduce by half at a simmer, about 10 minutes.
Add water to cover fruit, the pour in 1/2
cup red
wine.
Add the sherry
wine, apple and balsamic vinegars, increase heat, and boil until reduced to half a
cup, approx. 10 minutes.
Add the grapes and roast until the grapes are shriveled and the
wine is reduced to about 1/2
cup, 35 to 40 minutes.
Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1
cup wine (water can be used instead) 1
cup raw rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water;
add wine, if desired.
Add wine and vinegar and boil until reduced to about 1/2
cup, 8 to 10 minutes.
I sautéed onion and garlic in just a touch of butter, then
added in a
cup of the dried un-sweetened cherries along with some tart cherry concentrate, good quality red
wine, salt and a little bit of sugar.