[41] The Passover meal included four
cups of wine mixed with water.
Not exact matches
Verily, the Abrar (pious, who fear Allah and avoid evil), shall drink a
cup (
of wine)
mixed with water from a spring in Paradise called Kafur.
When, therefore, water is
mixed with
wine in the
cup, the people are made one with Christ and the multitude
of believers are bonded and united with Him in whom they have come to believe.
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
4 to 6 big handfuls
of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white
wine vinegar 1/2
cup good quality olive oil a couple big pinches
of salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red
wine vinegar 2 c Fabio's Tomato Sauce (see recipe below)
mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
A bottle
of chilled Sweet
Wine Blend is
mixed with two
cups cold cranberry juice and one
cup chilled club soda.
-- Substituted red
wine for a few glugs
of red
wine vinegar
mixed with water (to make the requested 1
cup).
- 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
12 dried cayenne peppers, seeded and crushed 1/4
cup rice
wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch
mixed with 1/2 teaspoon cold water Dash
of dark soy sauce
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a
mix of chives, parsley, basil and top greens from the celery) 2 tbsp white
wine vinegar or apple cider vinegar 1/3
cup cold pressed oil sea salt and black pepper, to taste
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
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
Make a sauce by
mixing together the soy sauce, oyster sauce, rice
wine vinegar, green chilli sauce, cornflour and half a
cup of water in a bowl.
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 desir
mix sliced mushrooms sliced almonds Directions
Mix soup and water; add wine, if desir
Mix soup and water; add
wine, if desired.
Add 1
cup of Greek yogurt to the pan with the garlic and white
wine, shred about 1/8
cup of queso Manchego, season with sea salt and freshly cracked black pepper and
mix everything together
To make the spicy tomato sauce finely mince 2 cloves
of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper,
mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2
cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch
of white sugar and 1 bay leaf,
mix everything together, after about 5 minutes add a 1/4
cup of white
wine,
mix it all together and lower the fire to a LOW heat
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons
of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2
cups Arborio rice to the
mix / continue to sauté for five minutes along with a finely chopped teaspoon
of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or plain water to a simmer and hold / add 1/2
cup white
wine to the rice
mix and let it cook away until liquid almost disappears / add a teaspoon
of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a
mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4
cup red
wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1
cup beef stock 1/2
cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
pinch saffron threads 1
cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2
cup vermouth or dry white
wine 14 - ounce diced tomatoes (fire - roasted adds more depth
of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen
mixed seafood (I used 5 - 6 oz.
Using the same pan with the same heat, add the diced onions to the pan and
mix with the oil, after cooking the onions for about 2 - 3 minutes add the minced garlic,
mix and then add 1/2
cup of white
wine and the juice
of 1 lemon, then add 1/2 teaspoon
of dried thyme, 1 tablespoon
of fresh parsley,
mix everything together and turn up the heat to a medium - high
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a
mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4
cup white
wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1
cup vegetable stock 1/2
cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white
wine vinegar, 2 tablespoons
of water, 1/4
cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld
mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
For the dough add 1 1/2
cups of bread flour (you can use all - purpose flour) to a bowl, 1/2 teaspoon
of sea salt, 2 tablespoons
of extra virgin Spanish olive oil, 1/3
cup of white
wine, and
mix everything together
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and
mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton
of flavor, after cooking the garlic and onions for 2 minutes add 1/2
cup of Spanish Cava (or any other type
of sparkling
wine), 1 tablespoon
of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon
of fresh lemon juice, after a total
of 5 minutes cooking time since you added the sparkling
wine, turn off the fire, the sauce should have reduced by half
4 small chicken breasts, skin removed 2
cups chicken stock 2 tablespoons dry sherry or white
wine (optional) 1 bay leaf or bouquet garni sachet 700g
mixed vegetables
of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped
mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried
mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot
of red
wine (optional) 1 1/2 teaspoons salt, divided 1/2
cup fine fresh bread crumbs 1/2
cup whole milk 1 1/2 lb meatloaf / meatball
mix (
mixed ground beef, pork, and veal) 5 tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)
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1
cup mixed olives, pitted 1
cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red
wine vinegar 1 teaspoon pomegranate molasses 1/4
cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf lettuce Hunks
of feta and pita, optional
Briefly increase the heat on the pan and
mix a generous 1/2
cup of white
wine into the tomato garlic paste.