Cardinale Recipes

CHICKEN CARDINALE

Chicken Cardinale image

Make and share this Chicken Cardinale recipe from Food.com.

Provided by Brenda.

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
2 boneless skinless chicken breasts
1/4 cup marsala wine
1/4 lb fresh mushrooms (sliced)
1 pinch oregano
2 slices prosciutto, chopped
salt and pepper (to taste)
2 slices mozzarella cheese

Steps:

Melt butter in a saute pan until melted.
Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
Add the proscuitto, oregano, salt & pepper.
Add marsala wine and cook rapidly to reduce it by half.
Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.

Nutrition Facts : Calories 509.3, Fat 27, SaturatedFat 15.4, Cholesterol 144.2, Sodium 480.4, Carbohydrate 6.5, Fiber 0.6, Sugar 2.6, Protein 33.5

CARDINALE COCKTAIL

Cardinale Cocktail image

Provided by Imbibe Magazine

Categories Dessert

Yield 10

Number Of Ingredients 0

Ingredients

Steps:

Stir the gin, Campari, and vermouth with ice in an Old Fashioned glass, then garnish.

PEACHES CARDINAL HUME

Peaches Cardinal Hume image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 pound granulated sugar
2 1/2 pints (5 cups) water
1 vanilla pod
10 large ripe peaches
1 pound raspberries
7 ounces caster sugar (superfine)
Mint leaves and confectioners' sugar, for serving

Steps:

Put the granulated sugar into a saucepan large enough to hold the peaches. Add the water and the vanilla pod and bring to the boil, gently to begin with, stirring until the sugar dissolves. When simmering put in the peaches. Bring back to simmering point and very gently poach for 8 minutes. Remove the peaches and peel while still warm. The syrup can be bottled and used to poach other fruits. Put the peaches in a beautiful glass dish and chill.
Liquidise the raspberries with the caster sugar and pass through a sieve if you wish to get rid of the pips. When ready to eat, pour the red puree over the succulent peaches. Decorate with mint leaves dragged through icing (confectioners') sugar.

CRAWFISH CARDINALE

Crawfish Cardinale image

Make and share this Crawfish Cardinale recipe from Food.com.

Provided by larchie

Categories Spreads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crawfish tail
8 tablespoons unsalted butter, divided
1 bunch green onion, chopped
1 onion, white medium chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 pint half-and-half
1/4 cup white wine
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 tablespoons creole seasoning
1/2 teaspoon garlic powder
3 tablespoons paprika

Steps:

Saute' crawfish in 4 tbsp butter for 10 mintues, set aside.
In remaining butter, saute' onion (both) for 10 minutes, add flour and tomato paste, blend well.
Add half and half, wine, parsley, crawfish, salt, peppers, and spices.
Continue cooking five minutes.
Serve in chafing dish with fresh parsley and paprika, serve with crusty bread.

Nutrition Facts : Calories 175.8, Fat 12.8, SaturatedFat 7.7, Cholesterol 81.9, Sodium 172, Carbohydrate 6.7, Fiber 1.5, Sugar 1.3, Protein 8.6

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