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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ingredients: egg yolks, marsala wine, sugar, fruit
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This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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Pan-fried chicken tenders get simmered in a Marsala sauce made quickly and easily with the addition of golden mushroom soup for this take on the Italian classic.
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The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
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Chef John's recipe for chicken Marsala with mushrooms is quick, simple, and delicious.
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Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.
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Make this broiled pluots with zabaglione, also known as sabayon, recipe with wine, sugar, and eggs for a rustic summer dessert. The easy recipe only uses four...
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