Type what you have

Ingredients

• ✓ marsala wine
• white sugar
• egg yolk
• salt
• heavy cream

Instructions

1. 1 Whisk Marsala wine, sugar, egg yolks, and salt together in a metal bowl.
2. 2 Set the bowl over medium-low heat or over a pan of simmering water; hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other hand. Continue cooking until mixture is very thick and reaches the ribbon stage, about 10 minutes.
3. 3 Meanwhile, fill a large bowl with ice and cold water. Remove custard from heat; set the bowl in the ice bath to cool completely, whisking occasionally, 20 to 30 minutes.
4. 4 Whisk cold cream in a separate chilled bowl until soft peaks form. Fold into the cooled custard until just barely combined; do not overmix.
5. 5 Transfer to a chilled airtight freezer container, press 1 piece of plastic wrap directly onto top of custard, and seal container. Freeze until firm, 4 hours to overnight.

By John Mitzewich

Ingredients

• ✓ marsala wine
• egg
• sugar
• espresso
• vanilla extract
• bread
• sugar
• mascarpone cheese
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.
3. 3 Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.
4. 4 Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.
5. 5 Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.
6. 6 Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

By John Mitzewich

Ingredients

• ✓ marsala wine
• egg yolk
• white sugar
• heavy cream

Instructions

1. 1 Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
2. 2 Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

By janmaio

Ingredients

• ✓ marsala wine
• egg yolk
• water
• white sugar

Instructions

1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen

Ingredients

• ✓ marsala wine
• strawberry
• sugar
• egg yolk
• sugar

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ marsala wine
• espresso
• butter
• dark chocolate
• rum
• egg yolk
• sugar
• mascarpone cheese
• heavy cream

Instructions

1. 1 Combine espresso and butter in the top of a double boiler over simmering water.
2. 2 Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
3. 3 Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
4. 4 Stir mascarpone cheese into marsala mixture.
5. 5 Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
6. 6 Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
7. 7 Fold half of whipped cream into cooled chocolate mixture.
8. 8 Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ marsala wine
• egg
• instant dark roast coffee
• white sugar
• salt
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks, instant dark roast coffee, marsala wine, and sugar in a metal bowl and whisk together until smooth.
3. 3 Place bowl in the top of a double boiler over lightly simmering water. Whisk constantly until mixture thickens and drippings from the whisk form ribbons on the surface that are visible for 1/2 second to 1 second, about 10 minutes. If you are "brave", you can set the bowl directly over medium-low heat and thicken the egg cream that way, but you have to be careful so you don't end up with scrambled eggs. This last method is slightly faster and will take about 6 to 7 minutes.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add salt and continue to beat until stiff peaks form. Set aside.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
6. 6 Using a spatula, fold in egg yolk mixture until combined.
7. 7 Add half of the egg whites and fold in until combined. Then fold in remaining egg whites until well combined.
8. 8 Transfer mixture into small 4 ounce jam jars and close with lids. Freeze for 4 hours or overnight.
9. 9 Garnish and enjoy!

By John Mitzewich

Ingredients

• ✓ marsala wine
• espresso coffee
• egg
• white sugar
• mascarpone cheese
• savoiardi biscuit
• cocoa powder
• chocolate

Instructions

1. 1 Mix cooled coffee and Marsala wine together in a bowl.
2. 2 Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.
3. 3 Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.
4. 4 Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.
5. 5 Refrigerate tiramisu until flavors blend, at least 3 hours.

By Aldo

Ingredients

• ✓ marsala wine
• espresso
• egg
• white sugar
• sugar
• mascarpone cheese
• vanilla extract
• salt
• ladyfinger cookie
• cocoa powder
• dark chocolate

Instructions

1. 1 Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
2. 2 Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
3. 3 Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
5. 5 Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
6. 6 Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
7. 7 Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.

By John Mitzewich

Ingredients

• ✓ marsala wine
• ricotta cheese
• confectioners sugar
• mixed peel
• dark chocolate
• all-purpose flour
• butter
• sugar
• vinegar
• corn oil
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Ingredients

• ✓ marsala wine
• all-purpose flour
• white sugar
• cinnamon
• shortening
• water
• white vinegar
• egg
• egg yolk
• egg white
• oil
• ricotta cheese
• confectioners sugar
• semisweet chocolate
• lemon zest

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa

Ingredients

• ✓ marsala wine
• ricotta cheese
• butter
• all-purpose flour
• white sugar
• cinnamon
• nutmeg
• kosher salt
• butter
• egg white
• mascarpone cheese
• orange
• lemon
• dark chocolate
• honey
• pistachio nut

Instructions

1. 1 Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter.
3. 3 For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable.
4. 4 Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan.
5. 5 Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes.
6. 6 While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick.
7. 7 While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely.
8. 8 For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner.
9. 9 Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

By John Mitzewich

Ingredients

• ✓ marsala wine
• pine nut
• cane sugar
• apple
• apple
• vanilla extract
• vegetable oil
• milk
• butter
• egg
• buckwheat flour
• almond meal
• nutmeg
• cinnamon
• baking powder
• white sugar
• cassava flour
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
2. 2 Combine raisins and Marsala wine in a bowl; set aside to soak.
3. 3 Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
4. 4 Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
5. 5 Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
6. 6 Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
7. 7 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
8. 8 Remove from the oven and allow to cool slightly before cutting and serving.

By Buckwheat Queen

Ingredients

• ✓ marsala wine
• rotini
• mushroom sauce
• crimini mushroom
• pecorino cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
2. 2 Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
3. 3 Add sauce and gently heat through, stirring to combine.
4. 4 Remove from heat and stir in cheese and parsley. Serve immediately.

By Barilla Canada

Ingredients

• ✓ marsala wine
• pork tenderloin
• dijon mustard
• oil
• butter
• shallot
• heavy cream
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
2. 2 Coat pork tenderloins generously with ¼ cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown tenderloins, turning to evenly brown. Transfer tenderloins to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes more.
4. 4 Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
5. 5 Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

By KOALAGIRL

Ingredients

• ✓ marsala wine
• beef chuck steak
• salt
• pepper
• garlic
• chicken broth
• butter
• rosemary

Instructions

1. 1 Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
2. 2 Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
3. 3 Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
4. 4 Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

By MRSCAPIII

Ingredients

• ✓ marsala wine
• all-purpose flour
• garlic salt
• pork loin chop
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
3. 3 Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
4. 4 Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

By alisabaum

Ingredients

• ✓ marsala wine
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• sun-dried tomato
• anchovy paste
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ marsala wine
• butter
• yellow onion
• garlic
• black pepper
• lemon
• rotini pasta
• water
• stir-fry vegetable
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ marsala wine
• olive oil
• beef shank
• salt
• black pepper
• onion
• celery
• beef broth
• water
• tarragon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.
4. 4 Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
5. 5 Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes.
6. 6 Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
7. 7 Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid.
8. 8 Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving.

By zuklaak

Ingredients

• ✓ marsala wine
• all-purpose flour
• paprika
• chicken breast
• butter
• chanterelle mushroom
• salt
• black pepper
• chicken broth
• tarragon

Instructions

1. 1 Stir flour and paprika together into a shallow dish. Remove and set aside 1 tablespoon of flour mixture for later use. Dredge chicken in remaining flour mixture to coat evenly.
2. 2 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Melt remaining 4 tablespoons butter in the skillet. Cook chicken breasts in the melted butter until browned, about 3 minutes per side. Season with salt and pepper.
4. 4 Return cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour mixture, Marsala wine, and dried tarragon. Cover the skillet, reduce the heat to low, and cook until sauce is thick, about 20 minutes. The chicken should no longer be pink in the center and the juices should run clear. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By Kelly

Ingredients

• ✓ marsala wine
• olive oil
• chicken breast
• mushroom
• green onion
• salt
• pepper
• heavy cream
• milk
• parsley
• lemon wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once halfway through, until golden brown on both sides and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
3. 3 Add mushrooms and green onions to the skillet; sauté until softened and lightly browned, about 5 minutes. Pour in Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan; bring to a boil.
4. 4 Stir in cream and milk; cook over low heat until cream has just heated through; do not boil after adding cream to prevent curdling. Season to taste with salt and pepper and garnish with fresh parsley and lemon wedges.
5. 5 Serve and enjoy.

By Sara

Ingredients

• ✓ marsala wine
• olive oil
• onion
• eggplant
• zucchini
• mushroom
• salt
• ciabatta sandwich roll
• garlic basil spread
• garlic roasted tomato spread
• artichoke aioli
• mozzarella cheese

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
3. 3 Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
4. 4 Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
5. 5 Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

By Allrecipes

Ingredients

• ✓ marsala wine
• butter
• chicken breast
• salt
• pepper
• button mushroom
• cream of chicken soup
• cream of mushroom soup
• heavy cream
• rosemary
• thyme
• linguine pasta

Instructions

1. 1 Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9x13-inch baking dish. Reserve drippings in the skillet; set aside.
2. 2 Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover.
5. 5 Bake in the preheated oven for 30 to 45 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine.

By DANIELLE M

Ingredients

• ✓ marsala wine
• chicken breast
• salt
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• butter
• sherry
• chicken broth
• apple
• brown sugar

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Sprinkle chicken with 1/4 teaspoon salt. Place on a rack, cover, and refrigerate for 30 minutes. Halve lengthwise to make 4 equal-sized pieces.
3. 3 Place each piece of chicken between plastic and pound with smooth side of a meat mallet to make 1/4-inch thick cutlets.
4. 4 Mix flour, cornstarch, remaining 1 teaspoon salt, pepper, and sugar together in a shallow bowl. Dredge cutlets in flour mixture to coat; shake off excess.
5. 5 Melt 2 tablespoons butter in a large skillet over medium heat until foam disappears; add chicken and cook until golden brown, about 3 minutes per side. Transfer to a heat-proof plate; keep warm in the preheated oven.
6. 6 Bring sherry to a boil in the skillet, scraping brown bits from bottom of pan; cook until reduced by half, about 5 minutes. Stir in broth and apples; continue to cook, stirring occasionally, until broth is reduced by half. Stir in brown sugar, remaining 1 tablespoon butter, and Marsala wine; cook until sugar dissolves and sauce thickens.
7. 7 Return chicken to the skillet with any juice from the plate; turn to coat in sauce. Simmer, about 2 minutes per side. Serve topped with apples and sauce.

By DEUXMAC

Ingredients

• ✓ marsala wine
• butter
• crimini mushroom
• sweet onion
• lemon
• thyme
• all-purpose flour
• chicken broth
• half-and-half
• salt
• pepper
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
3. 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
5. 5 Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. 6 Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

By lutzflcat

Ingredients

• ✓ marsala wine
• beef tenderloin
• salt
• black pepper
• vegetable oil
• mushroom
• butter
• olive oil
• salt
• tomato sauce
• chicken broth
• butter
• oregano

Instructions

1. 1 Season beef medallions with salt and pepper; set aside.
2. 2 Heat vegetable oil in a skillet over high heat. Cook beef medallions until browned, about 2 minutes per side; transfer to a warm plate.
3. 3 Reduce heat to medium; add mushrooms, 1 tablespoon unsalted butter, olive oil, and pinch of salt to skillet. Cook and stir until mushrooms are very well browned, about 10 minutes.
4. 4 Stir in tomato sauce; cook and stir until thickens, about 5 minutes.
5. 5 Add Marsala; increase heat to high. Cook and scrape browned bits from bottom of skillet until most of Marsala evaporated. Stir in broth and bring to a boil; cook and stir until reduced by half, about 5 minutes.
6. 6 Reduce heat to low; add beef medallions back to skillet and simmer until cooked to medium-rare, 2 to 3 minutes. Transfer beef medallions to serving plates.
7. 7 Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.
8. 8 Spoon sauce over beef medallions and serve immediately.

By John Mitzewich

Ingredients

• ✓ marsala wine
• paprika
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• eye of round roast
• yukon gold potato
• carrot
• celery
• sweet onion
• beef broth
• beef gravy mix
• flour

Instructions

1. 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
2. 2 Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
3. 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
4. 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
5. 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

By BramptonMommyof2

Ingredients

• ✓ marsala wine
• vegetable oil
• turkey neck
• onion
• celery
• carrot
• water
• porcini mushroom
• garlic
• bay leaf
• butter
• porcini mushroom
• flour
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ marsala wine
• olive oil
• poblano pepper
• onion
• honey
• molasses
• brown sugar
• tomato paste
• apple cider vinegar
• red pepper flakes
• garlic powder
• cumin
• oregano
• liquid smoke
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
2. 2 Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
3. 3 Store refrigerated.

By NOELLETHEDIVA