|Best of Italian Cooking|
|by Alex Barker|
This wonderful cookbook, illustrated with beautiful full color photographs, shows you how to recreate some of the best and most classic dishes tha...
Results 31 - 40 of 60 for italian vermouth
To make marinade, combine broth, vinegar, oil, vermouth and salad dressing ... occasionally. With slotted spoon, arrange vegetables on platter. Makes about 7 cups.
In 10 inch ... marinara sauce, and vermouth. Cover and ... cauliflower, zucchini squash, Italian green beans) cut ... frozen. Precook before adding to sauce.
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, ...
Rinse and pat ... stems, dressing, dry vermouth, and grated ... Since mushroom sizes vary, repeat directions for making additional filling if necessary.
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.
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 ...
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.
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.
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