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Old 01-01-2005, 10:26 PM   #11
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Yes, and let us know when you plan to start catering professionally! :D
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Old 01-02-2005, 08:59 AM   #12
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Yum, yum here! (Really like that Balsamic and Brown Butter sauce, PA! And Broosky, I do love your idea, too!!)

I'm looking forward to hearing of your outcome with the meal, Elf!
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Old 01-11-2005, 11:18 AM   #13
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Elf, I made your chicken Lombardi this past Friday and DH absolutely loved it! In fact, I had chicken thawed for Saturday and couldn't decide what to do with it. When I asked DH for ideas, he said "make what we had last night!!!" I would have except I was out of mushrooms. Thanks for a good recipe--I think it will end up in our regular rotation for awhile!
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Old 01-11-2005, 11:54 AM   #14
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Thanks PA - My hubby "demanded" the same thing - I too was out of mushrooms - so here's what I did - I had a couple white onions, cut in half, and made about 1/2 inch slices - really, really caramelized WELL in some butter - they got really brown and sweet - used those instead of the mushrooms - still used the marsala and everything but started reducing it in another pan then by the time I added it to the onions, deglazed the pan - cooked together for about 3 minutes - it was ready to pour over the chicken.

(we had it 3 times that week :oops: )
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Old 01-11-2005, 11:56 PM   #15
 
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Hi to KitchenElf...

A thought on some of your recipe ideas...

If some of us cannot get "Marsala", then, "looking this up" in the great "wine book", would it be okay to use a "sherry" rather than a Port Wine?

Port seems kind of "red" and "fat"...

Is the sweetness a big thing? A really "dry" sherry ("Tio Pepe?) could have the "structure" in it, but if you want sugars might get a bit expensive and might well "crash" what you are describing...

Will look forward to your reply...

Lifter
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Old 01-12-2005, 12:09 AM   #16
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Absolutely the perfect substitute Lifter!! Right on the money!

A dry sherry still has enough sweetness - just as much as a Marsala
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Old 01-12-2005, 07:13 AM   #17
 
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Thanks "'Elf"!

Will have a run at this as soon as we "eat our way out" of last Sunday's roast turkey leftovers and work up to "wanting" chicken (not that this will take all that long!)...

This recipe is intriguing, and I really want a crack at it...

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