Sauce Provencale Recipes
Displaying 1 to 10 of 19 recipes.
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1. Pot Roast Provencal
1 (4 lb.) bottom round of beef, Salt and pepper, 1 onion, chopped, 1 clove garlic, chopped, 2 carrots, scraped and chopped, 10 sprigs fresh parsley (2 tbsp. dried), 1 bay leaf, 2 branches fresh thyme (1 tsp. dried), 1 1/2 c. water, 1 c. dry white wine, 3 c. fresh or canned chicken stock, 1 sm. can tomato paste, 2 tsp. cornstarch, 2 tbsp. cold water, 1 (3 oz.) jar Spanish olives, 16 cherry tomatoes, 3 tbsp. butter, 1 (8 oz.) lg. elbow macaroni, 1/4 c. butter, melted, 1/2 c. Parmesan cheese
2. Blackwater Inn's Red Snapper Provencal
red snapper fillets (6 to 8 oz., boneless and skinless), 2 cloves garlic, crushed, 3 oz. olive oil, 1/3 lb. onions, diced, 1/3 lb. celery, diced, 1/3 lb. mushrooms, chopped, 1 lb. tomatoes, diced, 1 1/2 oz. tomato paste, 3/4 c. white wine (dry), 3/4 c. clam juice, 2 tbsp. parsley, chopped, 1/2 tbsp. oregano, 1 tsp. orange peel, grated, Dash of cayenne pepper, Dash of salt and pepper, 1 bay leaf
3. Pot Roast Provencal
3 lbs. lean boneless beef round, trimmed fat, 1 1/4 c. fat-skimmed, undiluted beef broth (canned or homemade), 1 (6 oz.) can tomato paste, 1/2 c. dry red wine, 1 carrot, shredded, 1 onion, finely chopped, 1 tbsp. chopped fresh (or 1 tsp. dried) sage leaves, 2 tsp. fresh (or 1/2 tsp. dried) thyme leaves, 1 bay leaf, Optional: Salt and pepper to taste
4. Chicken Provencal
1/4 c. coarse prepared mustard, 1 tsp. Italian herb seasoning, 1/4 c. dry white wine, 1 1/2 tbsp. minced dried onion, 1 clove garlic, minced or pressed, 2 tbsp. Marsala cooking wine, 6 split chicken breasts, rinsed & patted dry
5. Chicken Provencal
2 whole boneless chicken breasts, split, 2 tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tbsp. butter, 1 tbsp. vegetable oil, 1/4 c. sliced black olives, 1 clove garlic, crushed, 1 sm. onion, chopped, 1 can tomatoes, drained and chopped, 1/2 c. dry white wine or chicken broth, 2 tbsp. parsley
6. Chicken Provencal
2 (2 1/2 - 3 lbs.) chicken, 10 tbsp. olive oil, 1 eggplant, thinly sliced, 6 tomatoes, thickly sliced, 1 c. white wine, 2 tsp. tomato paste, 1/2 c. water, Salt & pepper to taste, 1/4 c. chopped parsley, 2-3 cloves crushed garlic
7. Shrimp Provencal
2 lbs. boiled shrimp, 1/4 c. butter, 1/4 c. chopped shallots, 1 clove garlic, 1/4 c. white wine, 2 tbsp. chopped parsley, 1 c. chopped fresh tomato, 1 (8 oz.) can tomato sauce, 1 tsp. salt, Dash of pepper, Dash of cayenne
8. Mock Boursin
1 (8 oz.) pkg. cream cheese, softened, 1/2 stick (1/4 c.) butter, 1/2 tsp. Beau Monde seasoning, 1 clove garlic, minced, 1/4 tsp. Herbes de Provence, 1 tsp. water, 1 tsp. parsley, fresh or dried, finely chopped, 1/4 tsp. red wine vinegar, 1/4 tsp. Worcestershire sauce
9. Salmon Divan Provencal
1 lb. can salmon (red, Sock-eye), reserve liquid, Milk, 2 (10 oz.) pkg. frozen broccoli spears, 4 tbsp. butter, 1/4 tsp. minced garlic, or a little garlic salt, 5 tbsp. flour, 1/2 tsp. salt, 1/4 tsp. white pepper, 3/4 c. cheddar cheese, shredded, 1 lb. can tomatoes, well drained, 2 tbsp. buttered bread crumbs, or more
10. Salmon Divan Provencal
1 lb. can salmon, Milk, 2 pkg. (18 oz.) frozen broccoli spears, 4 tbsp. butter, 1/4 tsp. minced garlic, 1/2 tsp. salt, 5 tbsp. flour, 1/4 tsp. pepper, 3/4 c. shredded Cheddar cheese, 1 lb. can tomatoes, well drained, 2 tbsp. buttered bread crumbs
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