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Chicken Cordon Bleu II

Submitted by: Behr Kleine

The standard Cordon Bleu swimming in a creamy wine sauce.

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Beef Tenderloin With Roasted Shallots

Submitted by: Christine L.

This tenderloin roast makes a good company dinner, It is similar to Beef Bourgignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.

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Perfect Turkey

Submitted by: Shelly White

This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!

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Cioppino

Submitted by: Star Pooley

A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Traditional Osso Buco

Submitted by: PICKLEDPOSSUM

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

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Appetizer Mussels

Submitted by: Karen

Spicy steamed mussels in white wine and tomato juice.

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Elegant Pork Loin Roast

Submitted by: JESHENBA

This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

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Teriyaki Tuna Steaks

Submitted by: Michelle Dennis
Provided by: Taste of Home

'After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe,' says Michelle Dennis of Clarks Hill, Indiana. 'It took a little trial and error, but I was pleased with the results--these seasonings are a lovely complement to the tuna.'

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Portuguese Pork with Red Peppers

Submitted by: Stuart Miller

Lemon slices top garlic coated pork medallions and sauteed red bell peppers in this elegant yet easy dish.

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Bodega Bay Cioppino

Submitted by: Beth in Wyoming

Living In: Cheyenne, Wyoming, USA

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

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Hasenpfeffer (Rabbit Stew)

Submitted by: Cheryl Gross

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

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Southern California Cioppino

Submitted by: Becky Wergers

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

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Moroccan Lamb with Shiraz Honey Sauce

Submitted by: Lissa Metz-Gomez

Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!

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Portobello Mushroom Sauce

Submitted by: BREINN

Home Town: Killeen, Texas, USA

Living In: Montague, Massachusetts, USA

Mushrooms are sauteed in butter, then simmered in a port wine and cream sauce. A decadent sauce for steak that is also great for dipping French bread.

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Chicken Wilson

Submitted by: peggy

Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole.

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Arancini

Submitted by: DEBMCD

An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.

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Sirloin with Mushroom Sauce

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home

This steak is special enough to make for company...and you can have it ready in no time! Our Test Kitchen came up with the mouth-watering combination of rich brown mushroom sauce and tender strips of peppery steak.

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Crawfish Thermidor

Submitted by: Kathleen Burton

Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

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Northern Ontario Partridge (Ruffed Grouse)

Submitted by: WANDERINGSTAR

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

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Creamy Dill Salmon Steaks

Submitted by: Valerie Hutson
Provided by: Simple & Delicious

The moist salmon steaks and simple sauce are cooked in the same skillet for each prep and cleanup. 'Friends have found this dinner to be elegant and delicious,' says Valerie Hutson of Byron, Minnesota.

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