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Mushrooms Sautéed In Wine


1 Pound mushrooms, chopped

3 Tablespoon peanut oil

½ Teaspoon salt

Dash of white pepper

1/3 Cup dry red wine


           Brown mushrooms in peanut oil in a saucepan with salt and pepper. Add wine, cover and cook over low heat about 5 minutes.

Pistou (vegetables with basil)

6 Cups cubed eggplant

½ Cup diced green pepper

½ Cup sliced onion

1 Medium clove garlic, minced

1 Tablespoon chopped parsley

1 Teaspoon Basil leaves, crushed

¼ Cup salad oil

1 Can condensed tomato bisque soup

1 Teaspoon vinegar


                 Brown eggplant in a skillet, cook green pepper and onion with garlic, parsley and basil in oil until tender. Add remaining ingredients, cover and cook over low heat 10 minutes, or until done, stirring occasionally.

Pepper and onion Sauté


4 Green Peppers, washed and sliced

3 Tbs. Olive oil

1 Tbs. Basil

Some chopped parsley

1 Large onion, peeled and sliced

1 Clove of garlic, chopped

4 oz. Wine ore beer

Salt and pepper


               In a large frypan, heat the oil and sauté the onion,peppers and garlic for a few minutes or until crisp. Reduce the heat to a medium temperature. Add the wine, basil, salt and pepper and chopped parsley cook for 3 minutes longer. Serve as a side dish.

Peach Flambé


8 Peach halves, peach or canned

2 Tbs. Sweet butter

2 oz. Brandy

2 oz. White wine

4 Tbs. Sugar

Juice of one orange

Juice of ½ a lemon

Peel of one orange shredded


                         Cook the sugar until it turns light brown in color. Add the butter, orange peel, lemon and orange juice, and simmer until the mixture has a honey like consistency. Add the peaches, brandy, wine and flambe. Stir for a short while. Serve hot as a sauce over ice cream.

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