250035 andreas onion port Recipes

tiger prawns, garlic, onion, bay leaf, salt, pepper, paprika, olive oil, port wine, spoon of butter

beef short ribs , cut through the bone into 2 1/2- to 3-inch pieces, salt and pepper, diced onion, diced carrots, diced celery, minced fresh ginger, black peppercorns, whole star anise or 1/2 tsp anise seeds, cinnamon stick (1 1/2 to 2 in . long), in. long) fresh rosemary, rinsed, fat-skimmed beef broth, tangerine or orange juice, ruby port, tangerine (about 5 oz.) or orange, rinsed and thinly sliced crosswise

port wine, pilsner or dark beer, ground nutmeg, shredded swiss cheese, sourdough bread, cubed

olive oil, skinless, boneless chicken breast halves, whole wheat flour, minced shallots, white wine, chicken stock, fresh mushrooms, sliced, fresh tarragon, port wine, chopped fresh parsley

low-salt chicken broth, ruby port, butter, diced, orange peel (orange part only), sugar, whole roasted chestnuts, seedless red grapes (about 14 oz), coarse kosher salt, chopped fresh italian parsley

superfine sugar, port, ice cubes, club soda, brandy, nutmeg

port wine, sugar, lemon rind , 2-inches each, lemon juice, black peppercorns, cinnamon stick, 3-inches, bartlett pears, peeled, cored, halved, fresh mint

whole turkey, port wine (perferably ruby), peppercorns, salt, bouquet garni (mixture of rosemary, tyme, parsley), butter or bacon grease, bacon (optional)

butter, mushrooms, sliced, flour, port wine, shallot, minced, balsamic vinegar, beef broth, worcestershire sauce, tomato paste, dried rosemary, dijon mustard

sliced shiitake mushroom caps, all-purpose flour, port wine (or other sweet red wine), minced shallot, balsamic vinegar, beef broth, worcestershire sauce, tomato paste, dried rosemary, dijon mustard

imperial cheddar cheese (cold pack ), sour cream, port wine, serve with apple wedges dipped in lemon juice

firm-ripe bosc pears, unsweetened white grape juice, ruby port, sugar, green or white cardamom pods, smashed, cinnamon stick, water, fresh lemon juice, creme fraiche, well stirred

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment

port wine, balsamic vinegar, honey, chopped fresh thyme or 1 tsp dried thyme, chopped shallot (1 large), dijon mustard, extra virgin olive oil, salt , to taste, fresh ground pepper

prego spaghetti sauce, lean ground beef, sliced button mushrooms, tawny port (we used sheffield)

butter, shallots, minced, black peppercorns, cracked, thyme, bay leaf, red wine, port wine or 3/4 cup marsala or 3/4 cup madeira wine, gold demi-glace, water, cream