Lindas Marsala Pork And Pasta Bake Recipes

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

PORK MARSALA

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

PORK MARSALA

Steps:

• Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.
• While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour.
• Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan.
• Repeat procedure with remaining 1 1/2 teaspoons oil and pork.
• Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil.
• Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done.
• Serve the pork mixture over pasta. Sprinkle with onions.

LINDA'S VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper.
• Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
• Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
• Transfer the veal to a plate.
• Add another tablespoon of butter and oil, if necessary.
• Repeat with the remaining 4 cutlets.
• Set the cutlets aside.
• Add 1 T. of oil to the skillet.
• Add the shallot and garlic.
• Sauté until fragrant, about 30 secs.
• Add 1 T. of the olive oil, if necessary.
• Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
• Season with salt.
• Add the Marsala.
• Simmer until the Marsala reduces by 1/2, about 2 minutes.
• Add the broth, and the rosemary leaves.
• Simmer until reduced by 1/2, about 4 minutes.
• Return the veal to the skillet.
• Pour in all of the pan juices.
• Cook just until heated through, turning to coat, about 1 minute.
• Stir the remaining 1 T. of butter into the sauce.
• Season the sauce with salt and pepper, to taste.
• Put on a serving dish, and spoon sauce over the veal.
• Serve.
• To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
• If desired, slightly thicken the sauce with the corn starch and water mixture.

PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE & PASTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta.
• While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
• Heat a tablespoon or two of the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side. Keep the cooked meat on a platter.
• When the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more minute. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Slide the meat back in and stir in the parsley.
• Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.

LINDA'S CHEESY CHICKEN MARSALA DIVAN

Steps:

• Preheat oven to 350.
• Put the chicken breast in a 9x13" baking pan.
• Slice the onions, and put over chicken breasts.
• In the side of the pan mix the soup and water together. It will be lumpy.
• Cut up the fresh broccoli, and put in soup mixture. Mix together.
• Add the mushrooms, and mix.
• Sprinkle with salt and pepper, to your liking.
• Pour the wine into the mixture, and mix well.
• Pour over the chicken.
• Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
• Remove pan from oven, and add the shredded cheese on top.
• Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
• Serve.
• Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!

ELEGANT PORK MARSALA

Steps:

• In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

LINDA'S ROSEMARY CHICKEN MARSALA WITH MUSHROOM SAUCE, AND LINGUI

Steps:

• Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
• Take out of skillet, put in dish, and set aside.
• Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
• When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
• Mix flour in well, and let bubble for 5 mins.
• Add water.
• Sauce should be a little thick.
• If it is too thick, add a little more water.
• If too thin, add a little more flour at a time, and mix in well.
• The sauce should be creamy, but not too thick.
• Season with salt and pepper, to taste.
• Cook pasta or noodles, until al dente.
• Drain, and put a serving in each plate.
• Top with sauce, and chicken pieces.
• Enjoy!

LINDA'S MARSALA PORK AND PASTA BAKE

Steps:

• Brown pork chops in oil in a frying pan.
• Put aside when done.
• In a small saucepan, saute onions and garlic, in oil.
• When cooked, add Marsala wine.
• Let come to boil, and simmer for a few minutes.
• Meanwhile cook the zita according to box directions.
• Drain.
• To the onions and garlic add soup, and sour cream, and turn down to low, so it doesn't boil.
• Mix well, and let simmer for about 5 minutes until heated.
• Add Velveeta cheese cubes, and let melt, stirring until cheese is completely melted.
• Place pork chops in a single layer, in a lg round or square casserole dish (I used my frying pan, because it is oven proof, or you can use an iron skillet -- this would work great too) but if you don't have one, use a casserole dish for this dish.
• Pour enough of the sauce mixture over the pork chops to completely cover.
• Add salt and cracked pepper, to taste.
• Pour drained pasta over the sauce and pork chops.
• Pour the rest of the sauce over pasta, and season again with salt and cracked pepper, to taste.
• Put in the oven and bake for 25-30 minutes until heated and bubbly.