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Recipes
Risotto-Gourmet Mushroom Risotto
By á-51
1.In a saucepan, warm the broth over low heat
- 6 cupschicken broth, divided
- 3 tablespoonsolive oil, divided
- 1 poundportobello mushrooms, thinly sliced
- 1 poundwhite mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cupsArborio rice
- 1/2 cupdry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoonsfinely chopped chives
- 4 tablespoonsbutter
- 1/3 cupfreshly grated Parmesan cheese
Witches' Brooms
By á-51
Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups Gold Medal® all-purpose flour
- 1/8 teaspoon salt
- 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
- 2 teaspoons shortening
- 2/3 cup semisweet chocolate chips
- Butterscotch-flavored chips, melted
Cake-Choc-Alot Cake (Jodi)
By á-51
Moist chocolate cake made with sour cream
- 1 package Devils Food cake Mix
- 1 3 oz. pakcage instant chocolate pudding mix(3.9-measure 3 oz)
- 2 cups sour cream
- 1 cup melted butter
- 5 eggs slightly beaten
- 1 tsp almond extract
- 2 cups semi sweet chocolate morsels
Cookies -Fudge Crinkles ***
By á-51
Heat oven to 350°F. In large bowl, stir dry cake mix, oil, eggs and vanilla, using spoon, until dough forms
- 1 box Betty Crocker® SuperMoist® devil's food cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- Powdered sugar
Croque Monsieur
By á-51
Directions Preheat the oven to 400 degrees F
- Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Basic yeast doughnuts
By á-51
Makes 2 dozen large or 4 dozen mini
- 1 1/2 1 1/2 1/2oz) cups whole milk (12 1/2oz)
- 1/3 1/3 1/2 cup water (2 1/2 oz)
- 4 4 4 tbs butter (2 oz)
- 5 5 5 cups all purpose flor (25 ounces)
- 1 1 1 pinch nutmeg
- 1 1 1 pinch cinnamon
- 1 1 1 tsp salt
- 1/4 1/4 1/4 cup sugar (2 ounces)
- 1 1 1 Tbs active dry yeast
- 2 2 2 eggs
- Vegetable oil for frying
Casserole-Cheese and Onion Bread Casserole
By á-51
Whisk together eggs, milk and nutmeg in large bowl
- 4 eggs
- 3 cups low-fat (1%) milk
- 1/4 teaspoon ground nutmeg
- 1 loaf French bread (about 16 inches long), cubed (about 8 cups)
- 2 tablespoons olive oil
- 3 large onions (about 1-1/2 pound) sliced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Cheddar cheese
Eggplant Timbale
By á-51
Eggplant in spring pan filled with pasta, beef,sausage and cheese in tomato sauce
- Ingredients
- 2 medium eggplants, sliced 1/4-inch thick
- 1/3 cup olive oil, plus 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound penne pasta
- 1 medium onion, diced
- 1/2 pound ground beef
- 1/2 pound Italian pork sausage
- 1/4 cup Marsala wine
- 1 cup frozen peas, thawed
- 2 cups store-bought marinara sauce
- 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
- 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
- 1 cup chopped fresh basil leaves
- Special equipment: 9-inch springform pan
Chicken & Broccoli Alfredo
By á-51
Chicken & Broccoli Alfredo
- 1/2 of a 16 ounce package linguine
- 1 cup fresh or frozen broccoli flowerets
- 2 tablespoons butter
- 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
Pasta-Bow Ties with Sausage, Tomatos and Cream****
By á-51
Bow Ties with Sausage, Tomatos and Cream
- Ingredients
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley