MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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!
MARSALA BAKED APPLES
Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil cider and Marsala in heavy medium saucepan until reduced to 1 cup, about 20 minutes. (Syrup can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Peel top quarter of each apple. Core apples without cutting through bottom. Place apples in 8x8x2-inch glass baking dish. Spoon 1 tablespoon brown sugar, then 1 tablespoon raisins into each apple.
- Stir 2 tablespoons brown sugar into syrup. Pour syrup over and around apples. Sprinkle nutmeg over. Place 1/2 tablespoon raisins into each apple.
- Bake apples until butter melts, about 5 minutes. Cover dish with foil and bake 30 minutes. Uncover and continue baking until apples are tender, basting frequently with juices, about 25 minutes longer.
- Serve apples hot or warm in shallow bowls with ice cream and biscotti.
BAKED APPLES
My dad's baked apples.
Provided by LuCynda Hansen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
- Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 45 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 3.2 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 91 mg, Sugar 40.9 g
BAKED APPLES WITH RAISINS
Categories Fruit Dessert Bake Kid-Friendly Back to School Dried Fruit Raisin Apple Fall Winter Party Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
- Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
- Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
- Transfer apples to bowls. Spoon pan juices over and serve warm.
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
BAKED APPLES (POMMES BONNE FEMME)
Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef behind the much-lauded all-day cafe La Mercerie in New York, learned this version from her grandmother. The tender baked apples are finished with raspberry jam and toasted hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).
- In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.
- Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.
- Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired.
CHICKEN MARSALA BAKE
My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
BAKED APPLES
I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.
Provided by Dorie Greenspan
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
- Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
- Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
- Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
- Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.
SWIRLY BAKED APPLES
Large Rome Beauty apples, peeled in a spiral, are ideal for filling with sugary oats and spices for an easy dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Stir together butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl. Set aside.
- Scoop out the core of each apple with a melon baller, being careful not to go through the bottom; discard cores. Fill each apple with oat mixture, dividing evenly. Transfer apples to a 9-inch square non-reactive baking dish. Add 1 cup water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil. Bake until apples are soft, but not mushy, 40 to 45 minutes. Serve warm.
PARSNIPS AND APPLES WITH MARSALA
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book "Italian Food." She warned readers that Marsala and carrots may sound like "an unsuitable combination," but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Provided by Charlotte Druckman
Categories easy, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Add the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 445 milligrams, Sugar 12 grams, TransFat 0 grams
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