31 - 40 of 60 for italian vermouth
Brown chicken in ... 1/2 cup dry vermouth. Add peas, shrimp, clams over top and bake 20 minutes more. Sprinkle with chopped parsley and serve. Serves 6-8.
Place all ingredients except tomato in 4 quart pot. Turn heat medium-high for 5 minutes, stirring frequently. Add the tomatoes and bring to a boil. ...
Use skillet large ... oil, onion, meat, vermouth, black pepper, salt and Italian seasoning. Use medium ... servings. NOTE: If necessary, add a little more water.
Filo dough is ... Gradually stir in vermouth; cook, stirring ... greased baking pan. Brush tops with butter. Bake for 45 minutes or until brown. Serves 6.
Quickly made and so good. If you prefer even more tartness, squeeze on lemon juice at the table. But taste the chicken first. In a measuring cup, ...
In 10 inch ... marinara sauce, and vermouth. Cover and ... cauliflower, zucchini squash, Italian green beans) cut ... frozen. Precook before adding to sauce.
To make marinade, combine broth, vinegar, oil, vermouth and salad dressing ... occasionally. With slotted spoon, arrange vegetables on platter. Makes about 7 cups.
Use skillet large ... 10 minutes. Add vermouth, then chicken, ... to 1 minute. Then place in cold water for a couple of minutes, then skin can be removed.
Heat oil; saut 4 to 5 minutes. Add wine and cook for 1 minute. Stir in tomatoes, cream, olives, pasta and Parmesan cheese and toss well. Sprinkle ...
Rinse and pat ... stems, dressing, dry vermouth, and grated ... Since mushroom sizes vary, repeat directions for making additional filling if necessary.
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