350 sherry recipes

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Try this tasty dish made with imitation crab, potatoes and green bell peppers.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

Slow-simmered black bean soup with ham hocks, cumin, jalapeno, and dry sherry, pureed thick and finished with fresh lime juice. A from-scratch Sunday soup worth the wait.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.