1384 white wine half half Recipes

white button mushrooms, roughly chopped, portabella mushroom, roughly chopped half inch, oyster mushroom, roughly chopped, garlic cloves, green onions, chopped, olive oil, white wine, parsley, chopped

white wine or chicken broth, divided, olive oil, divided, dried basil, divided, dried oregano, divided, salt, divided, pepper, divided, tuna , swordfish or halibut steak (about 10 oz), cut in half, sliced sweet onion, canned diced tomatoes, undrained, brown sugar, uncooked fettuccine

white-wine vinegar, minced shallot, dijon mustard, kosher salt, freshly ground pepper, extra-virgin olive oil, mixed salad-greens, shredded cooked chicken breast (1 large breast half ), eggs; hard-boiled, peeled and chopped, bacon, cooked and crumbled (i use turkey bacon as it is much lower in fat.), tomatoes, diced, cucumber, seeded and sliced, avocado, diced, crumbled blue cheese (optional)

baguette , torn into 2-inch pieces, extra-virgin olive oil, cannellini beans, drained and rinsed, pickles (preferably half-sour), cut into bite-size pieces, red onion, thinly sliced, red wine vinegar, kosher salt and pepper, tuna, drained

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

white wine, red wine vinegar, brown sugar, garlic crushed, brussels sprouts trimmed and cut in half, chopped green onion, chopped dill pickle

white wine, red wine vinegar, brown sugar, garlic crushed, brussels sprouts trimmed and cut in half, chopped green onion, chopped dill pickle

beef brisket, fresh garlic cloves, cut in half, salt, fresh ground black pepper, onion, sliced, red pepper flakes (to taste), wine (red or white ), beef stock (can use broth), balsamic vinegar, bay leaf (optional)

white vinegar, olive oil, white wine, garlic , to taste, salt, oregano, thyme, tabasco sauce, whole chickens, cut in half

half of a 15-oz can (about 1 cup) sliced peaches in juice, drained, fresh raspberries, sparkling white wine, chilled

white wine vinegar, olive oil, dijon mustard, garlic clove, cut in half, fresh basil leaves, peeled, deveined large fresh shrimp, red onion, quartered and separated, green bell pepper , cut into 1-inch pieces, whole fresh mushrooms, tomatoes

white wine vinegar, olive oil, dijon mustard, garlic clove, cut in half, basil leaves, peeled and deveined large shrimp, red onion, quartered and separated, green bell pepper , cut into 1-inch pieces, mushrooms, tomatoes

white wine vinegar, basil leaves, crushed, thyme leaves, crushed, oregano leaves, crushed, rosemary leaves/needles, crushed, black peppercorns, crushed, fennel seeds, bay leaves, broken in half, basil sprigs, thyme sprigs, oregano sprigs, rosemary sprigs, bay leaf

white wine vinegar, dry mustard, sugar, corn oil, hazelnut oil or 3 tbsp walnut oil, bacon , cut crosswise into 1/2 inch pieces, cumin, sea scallops , split horizontally in half, lemon juice, pine nuts

half of a 6-ounce bag mixed baby salad greens, clementine oranges, peeled and separated into individual segments, cooked grilled chicken breast strips or 1-1/2 cups cooked chicken breast strips, chow mein noodles, orange marmalade, orange juice, canola oil, white wine vinegar, hot chinese mustard or dijon-style mustard, minced scallions, salt, pepper

white wine, ginger , julienned as thinly as possible, cilantro, chopped, green onion, cut in half, tamari, lime, juiced, halibut steaks

white wine vinegar, fresh rosemary, extra virgin olive oil, new potatoes, sliced in half, olive oil, salt and freshly ground pepper, haricots verts, red onion, finely sliced

baby new potatoes , scrubbed and cut in half, red onion, sliced thinly, oil -and-vinegar dressing (see recipe below), apple, unpeeled, quartered and cut into thin slices, fresh lemon juice, german sausages , bierwurst, cooked, sliced thinly, gherkins, chopped, mayonnaise, dijon mustard, sour cream or 2 tbsp thick yoghurt, milk, sugar (or to taste), poppy seed, chopped fresh dill, chopped fresh parsley, sea salt, fresh ground black pepper, rapeseed oil or 4 oz vegetable oil, olive oil, german white wine (or a half and half mix of each) or 4 oz german apple cider vinegar (or a half and half mix of each), sea salt, german mustard, german honey (optional), fresh ground pepper