Type what you have

Ingredients

• ✓ marsala wine
• butter
• sweet onion
• asparagus
• chicken bone broth
• heavy cream
• lemon zest
• salt
• aleppo pepper
• black pepper
• sour cream
• crouton

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
2. 2 Remove from the heat and puree with an immersion blender until smooth.
3. 3 Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
4. 4 Ladle into bowls. Garnish with sour cream and croutons.

By Dan Toomey

Ingredients

• ✓ marsala wine
• parmesan cheese
• basil
• mozzarella cheese
• garlic basil spread
• mascarpone cheese
• hoagie bun
• black pepper
• salt
• serrano pepper
• red bell pepper
• onion
• olive oil
• marinara sauce
• olive oil
• red pepper flake
• italian seasoning
• garlic
• egg
• marinara sauce
• sweet sausage
• ground beef
• milk
• bread crumb
• bread crumb

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

Ingredients

• ✓ marsala wine
• kosher salt
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

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
• 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
• 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
• 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

Ingredients

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

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
2. 2 Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
3. 3 In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
4. 4 Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ marsala wine
• white rice
• water
• all-purpose flour
• salt
• black pepper
• oregano
• chicken cutlet
• olive oil
• butter
• garlic
• mushroom
• salt
• black pepper
• chicken stock

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
3. 3 Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
4. 4 Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
5. 5 Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

By tdonoso

Ingredients

• ✓ marsala wine
• olive oil
• parsley
• celery seed
• thyme
• garlic
• brown mustard
• thyme
• garlic
• black pepper
• salt
• chicken
• vegetable stock
• lemon
• carrot
• onion
• olive oil

Instructions

1. 1 Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
2. 2 Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
3. 3 Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
4. 4 Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
5. 5 Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
8. 8 Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
9. 9 Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

By emilyv

Ingredients

• ✓ marsala wine
• water
• cornstarch
• black pepper
• salt
• worcestershire sauce
• garlic
• onion soup mix
• tomato
• celery
• beef broth
• potato
• carrot
• mushroom
• onion
• olive oil
• beef chuck
• black pepper
• seasoned salt
• paprika
• all-purpose flour

Instructions

1. 1 Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
2. 2 Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. 3 Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
4. 4 Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
5. 5 Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

By BusySpoons

Ingredients

• ✓ marsala wine
• kosher salt
• goat horn pepper
• hot green chile
• red bell pepper
• onion
• italian seasoning
• red pepper flake
• salt
• black pepper
• mushroom
• garlic basil spread
• pesto sauce
• hoagie bun
• mozzarella cheese
• cherry tomato
• basil
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• red pepper flake
• lemon pepper
• pork shoulder
• lemon
• olive oil
• red wine vinegar
• worcestershire sauce
• white wine
• chicken stock
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.
3. 3 Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
5. 5 Increase oven temperature to 500 degrees F (260 degrees C).
6. 6 Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
7. 7 Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
8. 8 Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

By Allrecipes

Ingredients

• ✓ marsala wine
• cream of mushroom soup
• beef gravy
• kosher salt

Instructions

1. 1 Whisk together condensed soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season with kosher salt before serving.

By JNIETO1

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