737 wine sauce recipes

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.