34 red wine cream recipes

Salmon is rich in omega 3 and is becoming more and more popular in our normal cooking, in this recipe we use salmon and scallops with the delicious shallot sauce, easy and simple to make, and very flavorful.

Italian tomato bisque made with fresh roma tomatoes, sweet onions, whole cloves, fresh basil, and a splash of half-and-half. A silky, fragrant soup finished with chives and a balsamic drizzle.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

This is one of my favorites, and is always a hit when I bring it to potlucks.

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.

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.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

A refreshingly fresh summer cucumber salad. Great for a hot day!

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.