Introducing the Bubbly Line from St. James Winery!
Ingredients 2 mangos 1 (4 pound) pork shoulder roast 2 tablespoons ground black pepper 1 teaspoon kosher salt 1 teaspoon chipotle chile powder 1/4 cup balsamic vinegar 2 cups water
Ingredients 1/2 cup St. James Winery Velvet White Wine 1 (18.25-ounce) box cake mix (yellow or white) 1/2 cup chopped nuts (pecans or walnuts) 1 (3.4-ounce) box vanilla instant pudding
Ingredients 2 boneless pork loin chops, about 1-inch thick salt freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup chopped onion 1 cup reduced sodium chicken broth 1/3 to
Cake Ingredients 1/2 cup margarine 2 teaspoons vanilla 1/4 teaspoon salt 1-1/2 cups sugar 2 eggs 1 teaspoon baking soda 2 tablespoons cocoa 2-1/2 cups flour 2 ounces red food
Ingredients 1 (18.25-ounce) devil’s food cake mix 1 can cherry pie filling 2 large eggs 1 teaspoon almond extract 1 cup sugar 1/3 cup milk 5 tablespoons butter 1 cup
Cake Ingredients 10 ounces unsweetened chocolate 3/4 cup butter 5 egg yolks 3/4 cup white sugar 3/4 cup St. James Winery Norton Dessert Wine 1/2 cup all-purpose flour 5 egg
Ingredients 1/4 cup St. James Winery Riesling Wine 1 teaspoon fresh rosemary, chopped 2 pounds medium sized shrimp 1/4 cup lemon juice 3 tablespoons olive oil lemon zest fresh ground
Ingredients 16-ounce jar marinated mushrooms 1/4 cup St. James Winery Pioneer White Wine 1 pound peeled, de-veined, medium size shrimp, pre-cooked 1 (16-ounce) box fettuccine noodles 2 cloves garlic, diced
Ingredients 2 teaspoons olive oil 3 cloves garlic, chopped 1/2 pound large shrimp, peeled and de-veined 1/4 cup St. James Winery Riesling Wine 1/2 teaspoon red pepper flakes 1/4 cup
Ingredients 40 unsalted soda crackers, crushed 1 cup fresh bread crumbs 1 tablespoon garlic powder 1/2 cup butter, melted 1 tablespoon Worcestershire sauce 1 pinch ground black pepper 2 tablespoons
