The recipe calls for a dry white whine, and we have a standard white cooking wine.
Does this change how I should cook the risotto? Should I still add the salt in the recipe since there’s extra salt in the cooking wine?
Does anyone have a recipe for “Harvest Chicken”? (the sauce contains almonds, grapes and Rhine wine.)
I had this chicken at a catered event and it was awesome but I don’t know if the recipe goes by another name.
I don’t want to pay for a bottle of try wine and only need like a cup or so and maybe don’t like the new recipe so then I have a bottle of wine in the house and nobody likes the wine .
I followed the tutorial at this site here http://www.warpbreach.com/6/6.html and I made a batch of each recipe, the “grape juice wine” and the “sugar wine” and now that they are done, they don’t really smell like alcohol too much, I don’t know how to describe the taste either. I waited until the balloons were fully deflated, is it bad? Or is this common? Thanks in advance.
I NEED IT NOW! We’re heading out to FL TOMORROW! Eek!
Okay, so, my mom’s birthday is going to be during our vacation and I’m going to make her a three-course meal.
1st: Heirloom tomato salad (the flea-market in Daytona has lots of great veggies!)
2nd: Crab alfredo, baked potato, and some fresh-grilled veggies
3rd: Baked peaches (Because the daytona flea-market has peaches of WIN.)
To drink there will be a nice white wine of my mothers pick, and then a nice campagne w/ strawberries as we sit out on the beach-front balcony of our condo… *sigh*.
I need: A thick, creamy, butter crab alfredo recipe and a good topping idea for my peaches. (something creamy and sweet; I may just go with ice-cream, mint, and a bit of honey.)
Please, send me your alfedo recipes! I plan to make the entire thing from scratch!