161 red wine cream recipes

Creamy and tender stroganoff is one of my favorite comfort foods

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

If you love shrimp, you will love this dish that is served with a creamy and savory sauce.

Plum mousse made with caramelized sugar, red wine, and cinnamon, folded into whipped cream and chilled until silky smooth. An elegant European-style dessert with rich fruit flavor.

Oven baked salmon with red wine marmalade and a red wine cream sauce.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Warm zucchini salad in a reduced basil cream sauce with fresh tomatoes, shallots, lemon juice, and hot pepper sauce. A rich summer side dish ready in 30 minutes.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Ground turkey stroganoff made in the slow cooker with turkey bacon, cream of mushroom soup, red wine, paprika, and non-fat sour cream. A lighter take on classic stroganoff that cooks while you work.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.