|Profitable Menu Planning|
|by John A. Drysdale|
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.
1 - 10 of 40 for marsala sauce
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Pour oil center ... rack; repeat procedure for all pieces. Fry all pieces until golden brown. Pour sauce over chicken just before serving. Yields 6 servings.
Brown half the ... blend soup with marsala, paprika, salt, ... onions and pour sauce over all. Bring ... fluffy white rice and a green vegetable. Serves 4.
Trim separable fat ... medium. Meanwhile, for sauce spray a cold ... tender. Stir in Marsala, the water, ... serve sauce over steak slices. Makes 4 servings.
Melt 2 tablespoons butter in large saucepan; add chicken, salt and pepper. Cook on both sides. Remove from pan. Melt remaining butter; add shallots ...
Brown celery and ... meat slowly. Add Marsala wine and cook ... flour; add tomato sauce and enough beef ... seeds. Cook 10 minutes longer. Serve over noodles.
Devein shrimp; split ... 1 cup Brown Sauce and 1/4 cup Marsala wine. Simmer 10 ... stirring constantly. Lower heat and simmer 30 minutes. Strain if necessary.
Press tofu for ... the broth and Marsala. Combine all ingredients in a pan and simmer, covered about 1/2 hour. Serve with noodles or rice. Serves 4 to 6.
Melt butter in ... and onions, broth, sauce, basil and oregano, potatoes and peas. Simmer 15 minutes. May be served immediately or is EXCELLENT when re-heated!
1. Brown beef in butter in large iron skillet over medium high heat. 2. Add chopped onion and mushrooms. Saute for a few minutes. 3. Add 1 cup wine ...
Heat oil in a large skillet. Saute beef tips until browned on all sides and pour off excess fat. Add mushrooms and shrimp while stirring, then add ...
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