Dinner Recipes
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 2 lb. Ground Beef ½ Cup Rice 1 head Cabbage 1 Onion (grated) 2 Eggs Sauce: ½ cup Beef Stock ½ cup Kedem Concord Grape Wine 16 oz. Gefen Tomato Sauce 3 oz. Lemon Juice  Brown Sugar To Taste ½ cup Black Raisins Pinch Of Ground Cloves Salt T... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
2 1/2 lb Kosher-cut beef short ribs 1/3 c Cubed onion 1/3 c Celery 1/3 c Carrots 1 Bay leaf 1/4 c Brandy 2 c Beef stock 1 tb Arrowroot Salt, pepper 1 Onion – cut int - 3-inch julienne pieces 1 Turnip -- peeled and cut into - 3-inch julienne pieces Parsley -- chopped Heat 2 tab... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 4-6 oz. Tuna portions 2 oz. Bartenura Balsamic Vinegar 3 oz. Teal Lake Shiraz 2 oz. Olive Oil ½ tsp. Garlic Powder ½ tsp. Onion Powder Pinch Cayenne Pepper Pinch Salt 2 sprig Rosemary Method: 1) Mix all ingredients, except for the fish, in a corningware or gla... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 2- 3½ lb. Chickens (cut in ¼'s) 4 oz. Baron Herzog Cabernet Sauvignon 2 oz. Bartenura Balsamic Vinegar 1 cup Flour 4 oz. Gefen Cooking Oil 1 lg. Onion (sliced) 6 oz. Mushrooms (sliced) 2 med. Red Peppers (sliced) 2 med. Green Peppers (sliced) 3 clove Garlic (... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 1- 3-4 lb. Chicken 8 oz. Baron Herzog Chardonnay 2 Cloves Garlic 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Chili Powder ½ tsp. Paprika 1 tsp. Dried Herbs Method: 1) Rinse chicken in cold water & let drain. 2) Rub chicken w/garlic inside and out. 3) Mix spi... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 4 Boneless Club Steaks Cut 3/4-inch Thick 1 tbsp. Margarine 2 tbsp. Finely Chopped Shallots Or Onion 2 cloves Garlic, Crushed 1 cup Sliced Fresh Mushrooms ¼ cup Beef Stock 2 tsp. Deli-Style Mustard 1 tsp. Bartenura Balsamic Vinegar 2 tsp. Parsley (chopped) 4 oz. Bartenu... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
APPLE, HONEY & WALNUT SORBET 2 cups and 2 tablespoons of water (bottled water yields a tastier sobret) 1/4 cup of sugar 1/2 cup best quality honey 5 cups of peeled, cored, diced apples (4 to 5 large apples ; use 2 or more varieties for best flavor) 1 teaspoon high quality ground cinnamon ... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 4 8 oz. Salmon Steaks or Fillet 3 oz. Baron Herzog Chenin Blanc 2 oz. Lemon Juice 1 tsp. Favorite Spices Salt and Pepper to Taste Method: 1) Rinse fish in cold water. 2) Place fish in pan. 3) Pour liquid ingredients over fish. 4) Season. 5) Broil for about 4-5 minutes each ... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 4 8-oz. Salmon Fillet 1 tsp. Favorite Spices Salt and Pepper to Taste Glaze: 3 oz. Baron Herzog Champagne  3 oz. Bartenura Balsamic Vinegar 3 oz. Sugar Method: 1) Rinse fish in cold water. 2) Place fish in pan. 3) Season. 4) Grill for about 4-5 minutes each side. 5... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 1 lb. Ground Beef 1 Large Onion (diced) 1 Green Pepper (diced) 1 Clove Garlic (chopped) 16 oz. Gefen Tomato Sauce 2 oz. Bartenura Balsamic Vinegar 3 oz. Alfasi Special Reserve Merlot 1-cup Beef or Chicken Stock Salt to-Taste Pepper to-Taste 2 tbs. Italian Herbs 2 Boxes Fav... Read More
Posted By: AviGlatt
On: Wednesday 21 June, 2017
Ingredients: 4 lb. Rib Roast 1 Large Onion (sliced) 4 oz. Button Mushrooms (cut in quarters) 1 Bottle Savion French Dressing w/ Sundried Tomatoes 4 oz. Baron Herzog Merlot 2 oz. Bartenura Balsamic Vinegar 1 Clove Garlic Salt to Taste Pepper to Taste Method: 1) Rub meat with garlic and s... Read More
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