Sentences with phrase «not sherry»

Not exact matches

I made plum and amontilado jam last weekend (sounds odd adding sherry to plum jam but it is sublime) and i couldn't get organic plums so i used the supermarket basic ones and it made very good jam and despite not being organic a lot better than all the additives in commmerical jam!

Very much like your typical stroganoff recipe, except that it calls for sherry or burgundy rather than white wine, a can of tomato soup and a jar of horseradish (for a normal sized dish, not a solitary serving).

I added sherry... didn't work.

I used one less can of black beans, and 1 / 4C apple cider vinegar plus 1/4 cup water because I didn't have any sherry.

I didn't have the ham or sour cream, and I substituted balsamic for the sherry vinegar, and it was delicious.

I did not use the sherry or ham and instead of sherry vinegar I used cider vinegar.

It was tricky to get the ingredients here (black beans & sherry vinegar in particular, and also I don't know that I've ever seen pumpkin puree in cans, but I made some with no problem).

I swapped the sherry with mirin — hope i haven't put too much in.

Didn't have sherry vinegar (and it was $ 11.99 at the grocery store) so I used red wine vinegar instead.

I could not however imagine what a cake with 1/2 cup of fortified wine in the batter would be like (in this cake the raisins got boozed up so heavily that there wasn't much Marsala left to go in the batter), therefore the sherry cake recipe I saw on Delicious magazine got me really curious.

Thought this was a great lite meal I did not have any sake so I used dry vermouth and a little sherry Turned out great

When they're whipped into submission with sweet sherry, sauteed shallots, and thyme, they're tough not to love.»

With lots of choice and not much time, I was torn between panforte de Siena and the mulled wine biscuits which I eventually went for — only I used sherry rather than red wine.

Warmed 120g raisins and 75g dried cranberries in 50 ml orange juice, 50 ml sherry and 1 tbsp of apple jelly in a pan to not quite simmering.

I didn't have mirin and could not find it locally at Asian markets or liquor stores, so reading some ideas for substitution on the web, used Port (instead of sherry) and a tiny bit of sugar.

This difference is principally due to Bourbon barrels being American oak (quercus alba), with sherry casks usually, though not always, European oak (quercus robur).

I did not have sherry so I used about 1/4 cup chardonnay and waited for the liquid to absorb.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

When your recipe calls for a little bit of alcohol, like a dash of brandy in a mushroom stroganoff, a drizzle of sherry in a trifle, or a swig of port to reduce your roasting juices, for the first time you don't have to spend a fortune on a whole bottle!

Used sherry as didn't have regular wine vinegar, and regular lentils as didn't have French ones.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

I'm not a fan of sherry so I used champagne vinegar instead.

Plus, as far as alcohol goes, vermouth and sherry don't tend to break the bank.

Really, what's not to love about French green lentils tossed in a simple sherry vinaigrette... especially with the addition of oven roasted tomatoes.

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

Don't stick to just one acid: Try mixing sherry vinegar with red wine vinegar, or combining rice wine and lime juice, like we do below.

I tend to not have sherry and Worcestershire sauce on hand.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

While I am also partial to the steaming method (especially potatoes with a sherry vinegar, black pepper and olive oil dressing), I really can not go past a big tray of roasted sweet potato, cauliflower or cabbage.

As a New Yorker, I'm lucky to be able to pop into Despaña in Nolita, which sells a few styles, from the daily workhouse that is Montegrato brand Jerez sherry vinegar (not available online) to the slightly sweet 8 - year Olorosso to the thicker, more syrupy 16 - year - aged Pedro Jimenez vin, and will let you taste them all.

But if the greens are young and tender — arugula, or spinach, or very young kale — they won't be hard - cooked with garlic and a lot of olive oil but briefly sautéed in a small bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.

(Don't buy that nasty cooking sherry.

One suggestion - in Step 7 (add more liquid), I'd add some sherry... cream sherry if the onions aren't very sweet, dry sherry if they are sweet.

From the moment Grant Grill opened its doors in 1951, the San Diego restaurant was a hit... and it wasn't just the mock turtle soup (allegedly prepared with a generous two fingers of sherry!)

I couldn't find sherry vinegar or allspice berries at Coles -LRB-!)

The rich structure of the sherry vinegar adds a complexity to this balsamic sauce that others do not have.

I'm not sure about the sherry... do you have cognac?

«Santa has been reminded not to drink sherry on the night of the event.

However, he would certainly need a lot of fuel — so don't forget his glass of sherry, a mince pie or two and some carrots for the reindeer!»

If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

If you don't wish to use sherry for flavoring, a tablespoon of lemon juice would be a great substitution.

Don't forget the beer, wine, sherry, and cider either.

hello my name is sherry i am 41 years old i am a waitress at a italian resturant i am a very outgoing person and do nt like being lied to or cheated on

You haven't gotten into the cooking sherry, you read this right.

Even the ones that aren't fake often lean on the «old» schtick a little too heavily, but this sherry house on Calle Echegarary in the centre of Madrid is the real thing: a genuine cultural artifact.

Us neither - in fact (possibly due to hitting the Christmas sherry a trifle early) we don't really remember November at all.

If this sounds all too brainy for a period traditionally spent with a sherry and the telly, fear not, perhaps we can be political radicals even in our intellectual lethargy.

Chris Hitchens was really at heart one us he was a humanist always forward looking optomistic loved the triump of the human spirit (not a miserbalist control freaking climate alarmist) But mainly he loved all things Ameican (ecept the Clintons) He was this famous scruffy agnostic rather right centred carrassmatic interlectual a great writer and thinker (unlike his his great sibling interlectual rival his brother Peter without the scruffy or the agnostic) Peter and Chris were exactly like that other great brotherly partnership Niles and Frazer Underneath all that interlectual pomposity there was some mad vibe going on between them Imagine them smashing each other with sherry glasses over a discussion about Europe or something

Downshifting Generation X-ers and millennials are moving in and I suspect they won't be entirely satisfied by sweet sherry

(One might assume the Luxury Institute does not seek opinions on cooking sherry, one - star hotels or the Kia!)