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Ingredients :
3 Tbsp of Olive Oil
3 Cloves of Garlic
2 Shallots, sliced thinly
A Pinch of Hot Pepper Flakes
1 Fennel Bulb, sliced thinly
1 cup of White Wine
1 28oz can of Chopped Tomatoes
1 1/4 cup of Water
1 ¼ lb of Large Shrimp, deveined but with the shells still on
2 Tbsp of Fresh chopped Parsley
Salt and Pepper, to taste
Ingredients :
1 bottle red wine (I used a Pinot Noir)
1 cup light rum (such as Bacardi Puerto Rican Rum)
1 cup simple syrup (see recipe below)
2 plums, pitted and sliced
1 pint cherries, pitted
1 pint strawberries, sliced
sprig of mint, optional
12 oz lime soda
ice (optional)
Ingredients:
2 pounds yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups white wine
9 cups beef stock
kosher salt and freshly ground pepper, to taste
6 medium slices toasted Italian bread
6 slices Sargento reduced fat Swiss
Ingredients:
1 1/2 pounds Thin Cut Chicken Breast
(or use 4 6ounce whole chicken breast and pound thin with a meat mallet)
¼ cup Lemon Juice
½ cup White Wine
1 cup Chicken Stock
6 Thin Half Moon Slices of Lemon
3 Tbsp Extra Virgin Olive Oil
5 Tbsp Unsalted Butter, divided
2 Tbsp Capers
3 Tbsp Fresh Chopped Parsley
All Purpose Flour, for dredging
1 Medium Shallot, chopped
2 Cloves Garlic, chopped
Salt and Pepper to taste
Ingredients :
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
