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Results 81 - 90 of 94 for beef marsala
81. VEAL SCALOPPINE
Pound meat until 1/4 inch thick. Season with salt and pepper; coat with flour. Melt 2 tablespoons butter with oil in large skillet. Brown ...
82. VEAL MARSALA
Pound scallops to 1/2 inch ... egg yolks with Marsala wine. Beat in several spoonfuls ... Sprinkle with parsley; serve at once. Makes 6 to 8 servings.
83. VEAL MARSALA
Pound scallops to 1/8 inch ... egg yolks with Marsala wine. Beat in several spoonfuls ... Sprinkle with parsley; serve at once. Makes 6 to 8 servings.
84. VEAL MARSALA
Dust veal slices lightly in flour. Heat 3-4 tablespoons salad oil in skillet. Saute quickly 3-4 slices of veal at a time over high heat ...
85. CHICKEN MARSALA
Cut chicken in small pieces ... pieces. Brown chicken quickly in skillet. Add mushrooms, wine and beef broth. Heat 1 minute and serve over linguini.
86. VEAL MARSALA
Dredge veal in flour and seasonings. Saute in butter and remove to warm platter. Add wine and bouillon mixed with flour. Stir and cook ...
87. VEAL MARSALA
Slice veal into 2-3 inch ... cheese mixture. Add beef broth and wine. Cover and ... tender. Uncover and cook until sauce is desired consistency.
88. VEAL MARSALA
Pound scallops to 1/8 inch thick. Beat egg whites and water in a small dish. Combine bread crumbs, basil and garlic powder in another. Dip ...
89. RAGOUT OF VEAL
Put flour and pepper in a paper or plastic bag. Place veal in bag in batches and shake well until evenly and lightly coated. Heat oil in ...
Heat bacon fat and butter ... heat. Add the Marsala, thyme, and pepper to ... or so, until golden brown, about 25 minutes. Let cool completely.
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