|History and Description of Modern Wines|
|by American Institute of Wine & Food|
This 1860 work by Cyrus Redding gives an historical overview of wines and wine making, and provides a description of the wines available from vari...
Tip: Try wine marsala sauce for more results.
1 - 10 of 22 for red wine marsala sauce
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Using a sharp ... few tablespoons of wine to deglaze the ... and stir. As sauce thickens, add a ... broccoli raab is tender but still a bright green color.
Cut the sausage ... cooked through. Add wine and simmer uncovered ... Stir in cooked pasta, rice and sauce. Taste and adjust seasonings as desired. Serve.
Sauté beef and ... and green or red pepper until well ... one hour, adding wine and red pepper ... such as garlic and onion powder, salt, pepper, herbs.
Brown meat in ... flavor to the sauce. Add onions, ... to boil. Add wine and balsamic vinegar ... depending upon the pasta quantity being served with it.
Preheat oven to ... Prepare the meat sauce. In 3 ... diluted in water, wine or broth. Add ... or until golden and bubbly and cooked through. 12 servings.
Remove skins from ... and simmer the sauce from 30 minutes ... taste. Add the wine and/or vinegar during ... longer until it reaches the desired consistency.
Dice onion and ... and vinegar or wine. Bring sauce to a boil, ... seasonings adding salt and pepper, if needed. Serve over your favorite pasta, cooked al denté.
In a medium ... the mushrooms and Marsala wine to the pan. ... on plates, reduce sauce on high heat ... with chopped parsley. Add salt and pepper to taste.
Start homemade pasta ... meat looses its red color. Take off ... and their liquid, wine and broth. Season ... can of tomato sauce or about 1/2 ... layer and serve, hot.
Brown meat add ... add tomatoes, tomato sauce, and seasonings. ... meat sauce. Cover with grated cheese and bake. This freezes well. Makes 5 or 6 servings.
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