September 2014
S M T W T F S
« Aug    
 123456
78910111213
14151617181920
21222324252627
282930  

Search



Tags

Amazing Rib Eye Steaks With Marsala Sauce Recipe

September 11th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Amazing Rib Eye Steaks With Marsala Sauce Recipe

INGREDIENTS

  1. 2lbsrib eye steaks
  2. salt and pepper
  3. 1tablespoonolive oil
  4. 3tablespoonsbutter
  5. 2 crushedgarlic cloves
  6. 1/2lbsliced mushrooms
  7. 2tablespoonsflour
  8. 1/2cupmarsala wine
  9. 1cupbeef broth
  10. 1/4teaspoondried rosemary

DIRECTIONS

  1. Heat olive oil in skillet over high heat.
  2. Salt and pepper steaks to taste.
  3. Place steaks in hot skillet and immediately turn down heat to medium high.
  4. Cook steaks for 4 minutes on each side or to your taste.
  5. Remove steaks to a platter and cover with foil to keep warm.
  6. Remove skillet from heat and add butter and garlic.
  7. Return to heat and add mushrooms and saute until done.
  8. Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
  9. Bring to a boil, stirring constantly until thick.
  10. Remove pan from heat and add rosemary.

Posted in Recipes | No Comments »

Creamy Chicken Marsala Recipe

September 9th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsbutter
  2. 4skinless boneless chicken breast halves
  3. 4shallots, minced
  4. 1/2lbmushrooms, sliced
  5. 1/4cupdry marsala
  6. 1/2cupheavy cream
  7. 1teaspoonlemon juice
  8. salt and pepper

DIRECTIONS

  1. Pound breasts to 1/4 inch.In large frying pan, melt 2 Tbl butter over med heat.
  2. Add chicken and saute until lightly browned (4 min).Remove and set aside.
  3. Melt 2 more tablespoons of butter in pan.Add shallots and mushrooms (3-5 min).
  4. Cook until lightly browned.
  5. Add Marsala, bring to boil.Add cream and lemon juice and return to boil.Salt and pepper.
  6. Return chicken to pan.Cook turning in sauce to finish cooking (3 minutes).
  7. Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders–they are so small and tender pounding isn’t necessary).

Posted in Recipes | No Comments »

Meatballs With Sage & Marsala Recipe

April 24th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbsground veal
  2. 1/4cupbreadcrumbs, moistened with milk(seasond is ok, the consistency should be that of hot breakfast cerial or polenta)
  3. 3tablespoonsparmesan cheese
  4. 12fresh sage leaves
  5. 3tablespoonsbutter
  6. salt
  7. pepper
  8. 3/4cupdry marsala
  9. 1/2cupheavy cream(condenced milk works too, both whole and fat free)

DIRECTIONS

  1. Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper.
  2. Chop half the sage leaves and add them to the meat mixture.
  3. Form into walnut sized balls and fry them in the butter until golden.
  4. Add the Marsala and let it cook down until it begins to thicken.
  5. Chop remaining sage and add to the sauce.
  6. Season to taste.
  7. Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened.
  8. They can cook gently for hours if need be.

Posted in Recipes | No Comments »

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 »

« Previous Entries