SHERRIED CHICKEN WINGS WITH MUSHROOMS AND PEAS
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.
SHERRIED PECANS
This is an old family recipe. My Great Aunt owned a liquor store and she always made these at Christmas time. Every year now, since I started making them, all my friends and co-workers always request these for the holidays. They are sooo good! IMPORTANT: You MUST use the Creamed Sherry in the recipe or they will NOT turn out! Believe me, I have tried and the others turn out sticky. Also, it is best to make on a dry, cool/cold day!
Provided by KandiMac
Categories Candy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook first four ingredients to a soft ball stage at medium heat.
- Stir Constantly!
- When this comes to a rolling boil, begin checking.
- When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
- Immediately pour onto wax paper and separate with forks.
- You must work quickly, because they set up fast!
Nutrition Facts : Calories 385.1, Fat 22.3, SaturatedFat 1.9, Sodium 74.9, Carbohydrate 44.5, Fiber 3, Sugar 40, Protein 2.9
SHERRY TOFU AND SNOW PEAS
My vegetarian friend Matthew and I get together to cook now and then (he being a newbie chef), and this was the first dish we made as his introduction to veggie cooking. Very tasty! Based on a recipe from Curtis Aikens.
Provided by Julesong
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
- In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
- Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
- Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
- In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
- Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
- Serve immediately with rice or noodles.
SHERRIED PEARS
Provided by Florence Fabricant
Categories easy, quick, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Peel, core and halve the pears. Toss them with the lemon juice.
- Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.
- Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 42 grams
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