owl, soak currants in the marsala wine for 1 to 2 hours
Beat eggs with salt and pepper.
Combine
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.
Fill a large pot with about 4 quarts of water.
pound each piece of chicken with a mallet till 1/4
ieces of plastic wrap.
With a meat tenderizing mallet, pound
se wax paper and roll with rolling pin).
Bake or
0 minutes. Pour in the Marsala wine, and scrape and dissolve any
livers in them.
Sprinkle with salt and pepper.
Brown
ase flesh away from bones with a sharp knife.
Cut
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.
Wash and hull the strawberries.
Cut each cantaloupe in half and remove the seeds.
With a round melon baler, scoop out the pulp.
Reserve the cantaloupe shells.
Put 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.
Pound veal scallops and season with salt and pepper.
Flour and saute in olive oil until cooked.
Remove the scallops, set aside.
Degrease, then deglaze pan with marsala wine.
Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy.
Plate veal and spoon sauce over veal.
edium-high heat. Coat pan with cooking spray.
Add chicken
Season chicken breasts with 1/2 teaspoon salt and
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.
ach cutlet.
Top each with mozzarella cheese.
Roll up
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.
-4 minutes
Add Marsala wine, horseradish and capers. Stir to
br>In same skillet add Recipe Ready Marsala Blend, and cook over