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Amaretti-stuffed Peaches With Marsala Recipe

October 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 6 freestonepeaches
  2. 2ouncesamaretti cookies, chopped
  3. 2teaspoons finely choppedcrystallized ginger
  4. 1/4cupsuperfine sugar
  5. 1/3cupsliced almonds
  6. 1/2cupsweet marsala wine
  7. 2ouncesbutter, chopped
  8. heavy cream, to serve
  9. vanilla ice cream, to serve (optional)

DIRECTIONS

  1. Lightly grease an ovenproof dish, and preheat oven to 350°F.
  2. Halve peaches and remove stones.
  3. Scoop out a little of the flesh from each half, chop, then place in a bowl.
  4. Add the chopped amaretti cookies, chrystallizedginger, sugar, almonds and 1-2 teaspoons marsala.
  5. Stitr with a spoon to form a slightly sticky mixture.
  6. Fill the peach cavities with the amaretti mixture, forming a mound with each.
  7. Top each half with a small piece of butter, then place the peaches into the greased dish.
  8. Pour the remaining marsala around the peaches.
  9. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the masala.
  10. Check if peaches are tender, and cook a little longer if necessary.
  11. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of icecream if desired.

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Peaches & Strawberries in Marsala Recipe

October 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 ripe mediumpeaches, peeled, pitted and sliced
  2. 1pint ripestrawberries, stemmed, cut in half
  3. 6tablespoonsconfectioners’ sugar
  4. 1/2cupmarsala wine

DIRECTIONS

  1. In a bowl combine the peaches, strawberries, sugar & wine.
  2. Cover & let stand at room temperature for 1 hour.
  3. Serve in wine glasses.
  4. A biscotti is nice to serve with it.

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Basil Chicken Marsala With Mushrooms Recipe

October 17th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4boneless skinless chicken breasts
  2. 2tablespoonsflour
  3. 1/2teaspoonsalt
  4. 1/2teaspoongarlic powder
  5. 1/8teaspoonground black pepper
  6. 3tablespoonsolive oil, divided
  7. 1cupsliced mushrooms
  8. 1/2cupmarsala wine
  9. 1/2cupchicken broth
  10. 1/2cup choppedfresh basil leaves
  11. 1/2teaspoononion powder

DIRECTIONS

  1. Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
  3. Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

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Chicken With Mustard Mascarpone Marsala Sauce Recipe

October 2nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbsboneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  2. salt & freshly ground black pepper
  3. 2tablespoonsolive oil
  4. 5tablespoonsbutter, divided
  5. 3/4cup choppedonions
  6. 1lbcremini mushrooms, sliced
  7. 2tablespoons mincedgarlic
  8. 1cupdry marsala wine
  9. 1cupmascarpone cheese
  10. 2tablespoonsDijon mustard
  11. 2tablespoons choppedfresh Italian parsley, plus whole sprigs, for garnish
  12. 12ouncesdry fettuccini

DIRECTIONS

  1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
  2. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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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.

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