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Impulse buy!! Need sherry recipes...

18 years ago

I bought a bottle of dry sherry to make a recipe I clipped, and now I can't find the recipe and don't remember what it was for! I'm blaming my pregnancy for zapping my brain cells. So I'm having problems coming up with entree recipes that use sherry. Any ideas? Or maybe a good dessert?

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Comments (10)

Terri_PacNW
18 years ago
Kayoh...pregnancy drain huh? LOL It gets worse the more you have, and then the fact that they grow..LOL I'm forgetting where I put things, or that I moved it..I've been blaming my boys! ooops..

Was the recipe here, or at the Recipe Exchange? Maybe we can help you locate it.
kayoh
Original Author
18 years ago
No, unfortunately, I cut it out of one of my many cooking magazines. Another problem I seem to have... too much reading material to keep up with. I thought it was from the latest issue of Fine Cooking, but I couldn't find anything on their website that sounded right. It would have been an Aug/Sept issue, and I think it was an entree. Thx!
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Terri_PacNW
18 years ago
Okay, give me more specifics you recall.
Type of protein, how was it prepared?

When you mentioned, "clipped" ..LOL I thought you clipped it from THS, with that fancy clipping thread/post option..not the oldfashioned clipping. LOL
kayoh
Original Author
18 years ago
Hah! I didn't even think of that! No, I meant with good old-fashioned scissors. I honestly don't recall anything about the recipe, all I know is I had written sherry on my shopping list (which I have since trashed). But I also bought chicken on that trip to the store. I'm not giving you much to work with here, I know... Now you know my pain :) At this point, I'm just hoping to come up with something I can make with it. All the recipes I've found online have been for vinaigrettes.
ruthanna_gw
18 years ago
Here's an old one we enjoy.

SHERRIED CHICKEN Âserves 4 or more

2 frying chickens (2 1/ 2 pounds each), halved
1/ 2 cup butter, softened
1 tsp. salt
1/ 2 tsp. freshly ground black pepper
1 onion, minced
1/ 2 cup dry sherry
1/ 4 cup honey

Preheat the oven to 350 degrees. Spread the butter on the chicken and sprinkle with salt and pepper. Arrange the chicken in one layer in a roasting pan. Add the onion, cover, and bake for 45 minutes to an hour.

Combine the sherry and honey in a small saucepan and bring to a boil over medium-high heat. Pour the sauce over the chicken and bake for 15 minutes more, uncovered, or until the chicken is tender. Serve with pan juices.
woodie
18 years ago
Ruthanna's sherried chicken is delicious, I've made it often. Here's something really good............

Sherry Cherry Tomatoes Recipe courtesy Rachael Ray
Show: 30 Minute Meals

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt
Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
lindac
18 years ago
I have posted this before...I really love this...and it's a good way to use up sherry!

Gypsy StewÂ..Pink Adobe, Santa Fe
1 large frying chicken cut into pieces
3 yellow onions peeled and quartered
8 cloves garlic, peeled and halved ( I chop!)
2 cups dry sherry
1 cup chicken stock
12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned)
6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks)
Salt to taste and Â½ pound grated jack cheese
Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat..
Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes.
To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top.
Good made ahead and reheated.

I also use about 1/2 a wineglass of sherry in my cream of mushroom soup and about a tablespoon in a chedder cheese ball too.
Linda C
Terri_PacNW
18 years ago
Check these ladies out!

I don't make anything with Sherry...although I do recall a dish my Grandmother made with it..I'll have to ask my mom about it.
wizardnm
18 years ago
When I make a creamy seafood or chicken dish, I almost always add sherry, wether it's called for or not.

Linda, the Gypsy Stew sounds good, I must have missed that along the way.

Nancy
mustangs81
18 years ago
This is a favorite in my house-a lot of ingredients but easy:

Sherried Chicken
4 boneless/skinless chicken breast-cut up in chunks
3 cups cooked rice
8 oz shredded Swiss cheese
1 can cream of mushroom soup (undiluted)
1 jar Boston Market roasted chicken gravy
Â½ cup chicken broth
4 oz of fresh mushrooms-sliced
2 cups herb Stove Top stuffing mix
Â½ cup Sherry
Â½ cup melted butter
1 tablespoon butter
1 teaspoon garlic powder
2 tablespoons parsley

1. Pre heat oven to 350
1. SautÃ© mushrooms in 1 tablespoon of butter, garlic powder, and parsley
2. After about five minutes, stir soup into mushroom mixture and continue sautÃ©ing for 2 minutes
3. Turn heat off and add sherry, mix well
4. Put rice in greased large baking dish
5. Arrange chicken pieces on top of rice
6. Top chicken with cheese slices
7. Pour soup mixture on top of cheese
8. Sprinkle dry stuffing mix on top of soup mixture
9. Drizzle melted butter over stuffing
10. Bake for 45-55 minutes

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