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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.

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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.

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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.

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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.

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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.

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