eglaze the pan with the Marsala wine and beef stock.
Add soup
about 3 minutes. Add the Marsala wine and bring to a boil
In a saucepan, heat oil. Dredge chicken in flour and place in pan.
Cook until done, making sure not to burn chicken.
Add mushrooms. Deglaze pan with Marsala wine. Add beef stock; reduce by half. Slowly add half and half and cook for 1 minute.
owl, soak currants in the marsala wine for 1 to 2 hours
0 minutes. Pour in the Marsala wine, and scrape and dissolve any
light, golden crust. Add Marsala wine.
Cover skillet and reduce
Clean the stems from the strawberries.
Cut the cantaloupe in half and remove the seeds.
With a melon-ball scooper, scoop out the pulp.
Save the cantaloupe shells.
Place melon balls and strawberries into a large bowl.
Add 1/2 cup sugar and the Marsala wine; mix well.
Refrigerate for several hours.
Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
Fill cantaloupe shells with the marinated melon and strawberries.
Spoon some of the juice over the fruit.
Serve chilled.
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
Beat chicken into thin slices.
Coat with flour.
Heat butter and oil. Add chicken and brown on both sides.
Add Marsala wine. Simmer 10 minutes, uncovered, and serve immediately.
about 2 minutes. Toss the beef cubes in salt and pepper
umber of slits in the beef roast and place garlic slivers
Season beef and dredge with flour.
Heat 3 tbsp oil in Dutch oven and brown beef.
Add red wine and 1 cup water to pot and simmer for 15 minutes.
Heat remaining oil in frying pan and cook onions until caramelized.
Add garlic and saute until for 2 minutes stirring constantly.
Next add Marsala wine to onions and deglaze pan for one minute.
Add onion mixture to Dutch oven with beef and mix well.
Add remaining water and ingredients.
Cover and simmer on low for 1 hour.
Uncover and simmer for 30 minutes.
br>Increase heat; add Marsala and red wine.
Cook about 10
Season beef medallions with salt and pepper
resealable plastic bag. Add the beef, and seal the bag. Shake
Cook the ground beef with the garlic and mushrooms in a large skillet over high heat until no pink remains, about 10 minutes; do not drain. Add the flour and continue to cook for five minutes.
Pour in the Marsala wine, sherry, and water. Stir and bring to a boil; reduce heat to low and simmer covered for 10 minutes. Serve over the pasta of your choice.
in.
Add tomato, mushrooms, Marsala wine, and Italian seasoning one at
eated and golden brown. Add marsala wine and broth/demi-glace. Reduce
Dip and coat chicken breasts in flour.
Put oil in frying pan and saute chicken lightly on both sides.
Sprinkle each side with garlic powder.
In a casserole pan, pour Marsala wine and bouillon mixture.
Place sauteed chicken and remaining flour in wine and bouillon combination.
Add mushrooms to top of chicken.
Cover and bake at 350\u00b0 for 35 to 40 minutes or until bubbly.
Serve with seasoned rice.
Deglaze saute pan with the marsala wine (make sure to incorporate particles