Onion Glazed Pot Roast
Sprinkle the roast with 1 teaspoon of the salt, the pepper and the flour, shaking off the excess flour. In a large nonstick saute pan set on medium heat, cook 1 1/2 tablespoons of the olive oil until very hot,
Roasted Chicken with herbs and Wine
Marinate the chicken overnight in the white wine, turining at least once, in the refrigerator. Preheat the oven to 425 F. Place the garlic, salt. pepper, rosemary and sage on a chopping board and with a sharp knife, chop and blend
Stuffed Peppers
Preheat the oven to 375 F. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce
Chicken Scaloppine with Radicchio and Gorgonzola
Prepare the radicchio and gorgonzola sauce: In a saucepan, cook the olive oil, garlic and shallots or onion over medium heat for 3 to 4 minutes. Add the radicchio and cook for 2 more minutes. Add the wine and cook over
Chicken Scaloppine Marsala
Prepare the marsala sauce: Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the onions and red pepper flakes, and cook until the onions
Fillet of Sole with Piccata Sauce
Prepare the Piccata Sauce and keep warm. Salt and pepper the fish fillets. Prepare two baking pans or deep dishes large enough to comfortably fit the largest of the sole fillets. In one, place the eggs and heavy cream and whip
Fish in Red Wine Sauce
Make the Red Wine Sauce and keep warm. Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets. Add the oil to a large nonstick sauté pan and cook over
Pork Chops Alsatian Style
Preheat a gas barbecue grill to 450 to 500 degrees. Make the Alsatian Sauce and keep it warm. Mix the salt, pepper and dry spices together in a small bowl. Pat the chops dry with a paper towel. Sprinkle the tops of
Pot Roast with Marsala
Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light olive oil for about 2 to 3 minutes or
Shrimp with Ham and Parmesan Cheese Sauce
Prepare the Cream Sauce with Ham and Parmesan Cheese and keep warm. In a shallow bowl or plate, mix together the flour, paprika, salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat until