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Ingredients

1 cup all-purpose flour
1 tablespoon Creole-style seasoning
6 skinless, boneless chicken breast halves
oil for frying
1 cup sliced fresh mushrooms
3 large onions, thinly sliced
1 (14 ounce) can chicken broth
1 cup Marsala wine
1 (16 ounce) package shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Directions

Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chicken breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5 minutes, then place in bag, seal and shake again to coat well.

Heat oil in a large skillet over medium high heat. Add chicken and fry until golden brown and juices run clear. Transfer chicken to a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

In same skillet saute mushrooms and onions in pan drippings; cook, stirring, until slightly tender. Stir in broth and wine, reduce heat to medium low and simmer for 10 minutes, stirring occasionally. Pour over chicken, cover baking dish and bake in preheated oven for 30 minutes.

Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken. Increase oven temperature to 450 degrees F (230 degrees C) and bake until cheese is melted and golden brown, 5 to 7 minutes.

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, minced
1 large carrot, minced
1 large stalk celery, minced
4 ounces ground beef
4 ounces ground pork
1/2 cup red wine vinegar
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
salt and black pepper to taste

Directions

Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot, and celery in the hot oil until the tender and the onion has begun to brown around the edges, about 5 minutes. Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated. Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, cover, and simmer 2 hours until the meat is very tender. Use a little water as needed if the sauce begins to look too dry.

Ingredients

3/4 cup red wine
1/4 cup water
10 cloves garlic, chopped
1 tablespoon chile paste
1/2 teaspoon white pepper
1/2 teaspoon salt
6 (4 ounce) beef tenderloin steaks
1/3 cup vegetable oil

Directions

In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.

In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.

Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Ingredients

3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Directions

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.