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Zinfandel Wine Pairing

 
Photo of: Mexican Shepherd's Pie - Recipe of the Day
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Mexican Shepherd's Pie

SUBMITTED BY: MICHARD 

This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!

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Ribs with Kathy's Award Winning Barbeque Sauce

Top 20 Recipes to Serve With Zinfandel

Zinfandel goes with just about everything Americans love to eat—ribs, pizzas, burgers, chili, pastas—and with moderately spicy foods.

More About Zinfandel

Zinfandel grapes produce wines that range from light rosés to fruity reds with acidic zip to big, tannic wines loaded with spice.

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Turkey and all the trimmings! Find recipes for all of your Thanksgiving favorites.

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NEWEST ZINFANDEL WINE PAIRING RECIPES                    


Man-Catching Meat Loaf

Submitted by: JESSCAT 
This meat loaf recipe combines beef, veal, and Italian sausage with a handful of vegetables and seasonings. While the ingredients list may be long, it's a simple preparation that should please everyone at dinner time. 

Ajiaco (Beef and Pepper Stew)

Submitted by: damasio 
This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth. 

Humitas Chilenas

Submitted by: damasio 
These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil. 

TOP ZINFANDEL WINE PAIRING RECIPES


Boilermaker Tailgate Chili

Submitted by: MIGHTYPURDUE22 
This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy. 

Barbecue Ribs

Submitted by: SEEsign 
Sweet and spicy barbecued spareribs with a touch of rum. 

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Submitted by: Scott David Hibbard 
Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce. 
 
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