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SpinDistribute.com Article Directory

The following article was published in our article directory on April 1, 2019.
Learn more about SpinDistribute Article Distribution System.

30-Minute Dinner

Article Category: Food and Drinks

Author Name: Giangi Townsend

Scaloppine al Marsala

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
4 large pounded thin veal scaloppine
1 tablespoons unsalted butter
1 tablespoon olive oil
1 smashed garlic clove
3/4 to 1 cup dry marsala

Directions:
1. Preheat oven at 200°. As soon as the oven reaches the needed temperature turn off.
2. In a large skillet over medium low heat, add the olive oil and butter with the smashed garlic. As soon as the garlic turns a light golden color, remove the garlic from the skillet and discard.
3. Add the veal scaloppine to the skillet, making sure that the skillet is not over crowded and season with salt and pepper.
4. Cook 1 -2 minutes per side. Remove the veal scaloppine and place them on a cookie sheet.
5. Place in the warm oven.. Repeat with the remaining scaloppine.
6. When all the scaloppine are done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat scraping any bits on the pan. Add a teaspoon of flour and butter. Blend well together.
7. Return the scaloppine to the skillet and cook turning them for another 1 minute.

New York Steak Au Poivre with Balsamic Reduction
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 8 ounces New York Steaks
2 tablespoons crushed black peppercorns
3 tablespoons unsalted butter
1/2 cup balsamic vinegar

Directions:
1. Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.
2. Heat 1 tablespoon butter in a 12' heavy skillet over medium to high heat until hot but not smoking.
3. Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about ¼ cup.
4. Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.
5. Lightly season the sauce with salt and drizzle over the steaks..

Ink Pasta with Shrimps, Tomatoes and Garlic
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1 pound Ink Pasta
1/2 pound deveined shrimps
8 ounces cherry tomatoes, cut in half
4 garlic cloves thinly sliced
6 tablespoons unsalted butter
12/2 cup white wine
parsley finely chopped

Directions:
1. Cook pasta in large salted pot of boiling water according to pasta package directions.
2. In a large skillet over medium high heat melt 4 tablespoons of butter
3. Add the garlic and shrimps. Cook shrimp until pink on the outside and still springy to the touch.
4. Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
5. Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
6. Drain the pasta and reserve ½ cup of the cooking water.
7. Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter and parsley. Mix well and add some of the cooking water to keep moist.
8. Serve hot.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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