April 2014
S M T W T F S
« Mar    
 12345
6789101112
13141516171819
20212223242526
27282930  

Search



Tags

Onion Soup Marsala Recipe

November 15th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3mediumyellow onions, sliced and lightly chopped
  2. 1/4cupbutteror margarine
  3. 4tablespoonsflour
  4. 2 (12 ounce)cansbeef broth
  5. 2tablespoonsmarsalaor sherry wine
  6. 1tablespoonworcestershire sauce
  7. 1/2teaspoonGravy Master

DIRECTIONS

  1. Melt butter in a large saute pan, being careful not to burn the butter.
  2. Add onions and saute over med-high heat for 6-7 minutes, till translucent and yellow.
  3. Sprinkle flour over onions and mix in, cooking for 1 minute more.
  4. Add beef broth, Marsala, Worcestershire sauce, and Gravy Master.
  5. Simmer covered for 25 minutes on low heat to blend flavors.
  6. Serve in soup bowls or pour into onion crocks and add crusty toast rounds, topped with a slice of Swiss cheese.
  7. Place under broiler for 2 minutes.
  8. NOTE: Be sure your bowls are ovenproof.

Posted in Recipes | No Comments »

Roast Pork With Marsala Recipe

July 25th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3 1/2lbsboneless pork loin roast, tied
  2. 6clovesgarlic, cut in half
  3. 3bay leaves, cut in half
  4. 3/4teaspoonsalt
  5. 1/2teaspoonpepper
  6. 2tablespoonsolive oil
  7. 1cupdry marsala
  8. 1/2cupwater

DIRECTIONS

  1. Preheat oven to 475 degrees.
  2. Make 12 slits in pork roast and stud with garlic.
  3. Slip bay leaves in string all around roast.
  4. Place pork in small roasting pan.
  5. Rub with salt, pepper and olive oil.
  6. Roast 15 minutes.
  7. Turn oven down to 350 degrees.
  8. Roast one hour longer, turning once.
  9. Remove to carving board and cover with foil to keep warm.
  10. Now skim fat from pan juices.
  11. Set pan over low heat.
  12. Add marsala and water and bring to a boil, scraping up bits from bottom of pan.
  13. Boil about 5 minutes, until liquid is reduced to about 3/4 cup.
  14. Remove string and bay leaf.
  15. Slice pork and drizzle juices over meat.

Posted in Recipes | No Comments »

Fancy Chicken Marsala Recipe

March 24th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups slicedfresh mushrooms
  2. 2tablespoonsbutter, melted
  3. 4-6boneless skinless chicken breasts, cut in half lenthwise
  4. 1/3cupflour
  5. 1/3cupbutter, divided
  6. 1/2cupmarsala wine
  7. 1/3cupchicken broth
  8. 1/4teaspoonsalt
  9. 1/8teaspoonpepper
  10. 1cupmozzarella cheese, shredded
  11. 1/2cupparmesan cheese, freshly grated
  12. 1/4cupgreen onions, chopped

DIRECTIONS

  1. Saute mushrooms in butter in a large skillet until tender.
  2. Remove from heat and set aside.
  3. Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
  4. Flatten chicken to 1/8 inch thickness.
  5. Dredge chicken lightly in flour.
  6. Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
  7. Saute 3-4 minutes on each side.
  8. Repeat with remaining chicken and butter.
  9. Place chicken in 13×9 inch pan, overlapping edges if need be.
  10. Sprinkle mushrooms over chicken.
  11. Reserve pan drippings in skillet.
  12. Add wine and chicken broth.
  13. Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
  14. Sauce will reduce by half.
  15. Stir in salt and pepper.
  16. Pour sauce evenly over chicken.
  17. Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
  18. Broil 1 to 2 minutes or until lightly browned.
  19. Serves 4-6.

Posted in Recipes | No Comments »

Chicken Marsala With Mushrooms Recipe

January 3rd, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3wholeboneless chicken breasts, with skin cut in half or2 1/2 lbsboneless chicken thighs
  2. 1 1/2tablespoonsolive oil
  3. 3 1/2tablespoonsunsalted butter
  4. 1onion, sliced thin
  5. 3/4lbmushrooms, sliced thin
  6. 1/2cupmarsala
  7. 1cupchicken broth
  8. 2tablespoons mincedfresh parsley leaves

DIRECTIONS

  1. Pat chicken dry and season with salt and pepper.
  2. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
  3. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
  4. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
  5. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
  6. Transfer chicken to a platter.
  7. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
  8. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
  9. Spoon mushroom sauce around chicken and sprinkle with parsley.

Posted in Recipes | No Comments »

Pork and Marsala Recipe

December 23rd, 2012 by alice  Tags: , | Print This Post Print This Post

Pork and Marsala Recipe

INGREDIENTS

  1. 2pork butterfly steaks
  2. 1/2cupmarsala
  3. 1/2cupcream
  4. 1tablespoonbutter
  5. 1tablespoonolive oil
  6. 1/4cupplain flour
  7. 1/4cupchives
  8. salt, to taste
  9. pepper, to taste

DIRECTIONS

  1. Mix flour, salt, pepper and coat the pork steaks with the mixture.
  2. Put olive oil and butter in a frying pan and heat until bubbling.
  3. Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
  4. Remove steaks from pan and put to one side.
  5. Add marsala to the oil in the pan.
  6. Allow alcohol to boil off and reduce heat.
  7. Add cream and stir until the sauce is of an even consistency.
  8. Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
  9. Add chives just before removing from the heat and serving.

Posted in Recipes | No Comments »

« Previous Entries