|New Provencal Cuisine|
|by Louisa Jones|
Using fresh, seasonal ingredients, fifteen of Provence's top chefs offer sixty of their most innovative recipes, all designed for the home cook, w...
Results 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 ...
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.
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.
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.
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 ...
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!
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