What recipes can be pepped up by adding a dash of wine or liqueur?

Answer 1

Anything that uses meat or cakes

Answer 2

Rule of thumb....

Any white meat dish - put white wine in the sauce or as a marinade

Any red meat dish - put red wine in the sauce or marinade

All pasta sauces benefit from red wine But use white for the creamy sauces (excepting cheese based usually)

As for liqueurs they are great in deserts. Brandy is the most popular for desert dishes. Like Brandy cream. Look up the wine or the liqueur on the Internet with the word recipe included and you are sure to find heaps. :)

Answer 3

Anny recipe with that makes a sauce tastes good with wine or liwuir added. You can also simmer the meat (chicken, beef, pork, or fish) in the wine or liqueur. These two recipes are simmered in wine and champagne.


Moms Accidental Teriyaki Pork Chops

This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.

6 to 8 pork chops (boneless) or chicken
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions

In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.

Makes 6 to 8 servings.

Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.



Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Answer 4

Almost anything!

Try adding a bit of vodka or white wine to Spaghetti Sauce.
or
White Wine is great to add to almost any sauces.
or
Make a red meat marinade with a bit of bourbon and your favorite spices.
or
try
http://whatscookingamerica.net/WineInCooking.htm

Answer 5

A recipe that has some kind red sauce to it like pasta. You add a wine to the sauce. Also rum cake.

Answer 6

Sauces add a dash of wine to spaghetti bolagnase or lasagne

Answer 7

Red wine is great to richen Bolanaise sauces and beef casseroles.
Whit wine is great to use with chicken.
Guinness or brown ale is also good added to beef stews to add flavour and richness.

Answer 8

I always add lots of red wine to bolognese sauce then leave it to simmer for 40 minutes. Also like to use Hobgoblin in steak and ale pie.

Answer 9

liver and bacon is great when you add garlic plus a good slug of red wine or brandy! Or steak and kidney benefits from some good beer like guiness or caffrey's!!! This IS NOT sacriledge, it tastes great and a what's left over goes down well when you are ready to serve!!!

Answer 10

Crumbs -- so many recipes!

Savoury dishes like stews and casseroles or tomato sauces for pasta (red wine)

Fondues, white sauces (white wine)

Poached fruit (wine, spirits)

Ice creams/ sorbets (champagne, spirits)

Preserves -- marmalade (whisky), cherry jam (kirsch) etc

Porridge (dash of whisky)

The list could go on and on!

Answer 11

spag bol with a touch of red wine, or maybe a herb butter with fish add a drop of white wine. for a dessert, maybe pears soaked in brandy, overnight then baked in the oven, or add a touch of baileys to custard or home made ice-cream.