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Old 09-04-2015, 04:40 PM   #11
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the marsala is in the cupboard, the turkey is in the fridge, and I have a plan.....

...Barilla
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Old 09-04-2015, 07:35 PM   #12
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Quote:
Originally Posted by dcSaute View Post
the marsala is in the cupboard, the turkey is in the fridge, and I have a plan.....

...Barilla
I knew there was I reason you good cook (g)
Who? Me?
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Old 09-07-2015, 11:29 AM   #13
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made this last night - turned out most excellent!
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Old 09-07-2015, 12:12 PM   #14
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dc, that looks great! are those lima beans on the plate? who this a solo supper or did you have company at your table?
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Old 09-07-2015, 01:09 PM   #15
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dems' be limas. we're fond of limas.....

the other plate didn't photo so well.... or so I thought...
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Old 09-07-2015, 01:19 PM   #16
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They both look good to me.
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Old 09-07-2015, 01:48 PM   #17
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I think I got a bit carried away with the chicken stock reduction - failing to observe the "lotsa' gravy/sauce with the pasta" caution/advice provided.... would have been happier with a bit more liquid.

the rotini - Barilla - was a good choice, imho. I ingested a lot of that in s. Germany/Switzerland - I was surprised to learn Barilla manufactures in USA. In this house, if I didn't make the pasta, the B-pipples did. and, being a bit lazy, I've got a whole shelf full of most of their shapes..... just in case.

a dry marsala is not easy to come by in my area of Penna. we have state controlled stores - those people got no sense of wines.....
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Old 09-07-2015, 10:03 PM   #18
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I do the opposite thing dc, since I rarely measure (other than when I bake) sometimes we have an over abundance of sauce/gravy, but I simply put it away for lunch the next day. It's also good for bread dunking too ...

"a dry marsala is not easy to come by in my area of Penna. we have state controlled stores - those people got no sense of wines....."

I hear ya dc, DH is from PA. When we visit, I always come prepared with my "three buck chuck"
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Old 09-07-2015, 10:09 PM   #19
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Sounds good kgirl, thanks for sharing. Nice recipe to have for the T day holiday season!

dc, nice pic - that looks really good.
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Turkey Marsala [SIZE=3][U]Turkey Marsala[/U][/SIZE] [ATTACH]21798[/ATTACH] Turkey Breast that I cut up into cutlets (it's cheaper this way) a dusting of Flour and a little S&P a quick sauté in some Olive Oil until just done transfer to a dish, set aside add more Olive Oil if need be brown some Crimini Mushrooms (we like alot) along with some minced Garlic and Shallots a decent sized glug of Dry Marsala Wine ([I]please[/I], not cooking wine) scarpe up any nice brown bits in the pan reduce some Chicken Stock/Broth (`round about 1/2 cup for two servings, I like to have lots of 'gravy' for the Pasta too) a goodly sized pat of Butter swirled in (don't stir, this helps to thicken the sauce) add back in the Turkey and any collected juices let bubble for a bit (taste at this point, do you like it? add more Wine or Broth, Salt, Pepper) plate with Pasta of your choice (I used Barilla Whole Wheat Spaghetti) [I]EAT! [/I] :idea: Recipes are just someone else's idea, take it and make it your own 3 stars 1 reviews
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