ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Betsy, Which Wine?

Misc.

Betsy:

Can you tell me which is the best wine to use when a recipe calls for white wine? How about red win? And what to use is the recipe calls for sherry? I am never sure what to buy in a grocery store, and I am not really sure where else I would ask. Thanks --



MsgID: 0031582
Shared by: Barbara
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cuban Bread - Another Recipe for Randy
  • CUBAN BREAD Source: Cuba Cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow by Joyce Lafray ; P. 211 Makes 2 large loaves 2 (1/4 ounce) packages fast rising yeast 1 tbsp granulated sugar 1 ...
  • Layered Blueberry Gelatin
  • LAYERED BLUEBERRY GELATIN FOR THE GELATIN: 2 packages (3 oz each) grape flavored gelatin 1/2 cup boiling water 1 (21 oz) can blueberry pie filling 1 (20 oz) can crushed pineapple in pineapple...
  • Peg Bracken's Spinach Surprise
  • SPINACH SURPRISE "The surprise is that there's usually none left, even with dedicated antispinach people." 1 (10 oz) package frozen chopped spinach 1/4 cup chopped onion 4 tablespoons butter pinch of salt 1/2 cup sou...
  • Apple Glazed Turkey Burgers
  • APPLE GLAZED TURKEY BURGERS 1 (10 oz.) pkg. frozen chopped broccoli 1 1/2 lbs. ground turkey 1/2 (10 oz.) pkg. extra-sharp Cheddar cheese, shredded (1 1/4 cup) 1 small onion, minced 1 egg, beaten 1/4 cup dried bread ...
  • Stuffed Beef Steak (Workbasket, 1972)
  • STUFFED BEEF STEAK 2 lbs round steak, 1/2-inch thick FOR THE MARINADE: 1/4 cup red wine vinegar 1 clove garlic, minced 1/4 tsp leaf thyme 1/4 tsp pepper 1 small bay leaf ...
ADVERTISEMENT
  • Molten Chocolate Cakes (individual portions)
  • Dave and I made these last night after dinner, they can cook while we have our Valentine's Day steak and lobster feast! MOLTEN CHOCOLATE CAKES Individual warm chocolate cakes with soft centers appeared on restaurant ...
  • Creamy Thyme Potato Gratin
  • CREAMY THYME POTATO GRATIN "Taste thyme at its best in this comforting dish. Layers of potatoes combine with a savory sauce, and are topped with crunchy Parmesan breadcrumbs." 4 medium potatoes, peeled and thinly sli...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Betsy, Which Wine?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!