111 - 120 of 151 for risotto

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111. RISOTTO
The day before: Cut and measure green onions, carrots and parsley. Refrigerate in plastic bags. 30 minutes before serving: Melt butter in 4 quart pan ...

112. RISOTTO
Brown ground meat in a large sauce pan; drain off grease. Add onion and garlic and saute for a couple of minutes. Add butter, cloves and tomato ...

Brown sausage, drain. Add onions, cook until tender. Stir in water and oregano, bring to full boil. Stir in rice and parsley. Cover; remove from ...

Brush very small amount of oil in 2 skillets. In one pan sauté shrimp, parsley and garlic until shrimp turn pink. Do not overcook. Have stock heating ...

If tomatoes are packed in oil, drain them well. If not, soak them for 20 minutes in hot water, then drain them. Bring the broth to a boil, then ...

Brown sausage and drain. Add onions; cook until tender. Stir in water and oregano; bring to full boil. Stir in rice and parsley. Cover; remove from ...

117. RISOTTO
Saute rice, mushrooms and onion in hot butter until rice and onion are transparent, about 10 minutes. Reduce heat, add chicken broth, saffron, wine ...

118. RISOTTO
In a 2 or 3 quart saucepan saute rice in butter until it is golden in color. Add onions and green pepper, continue cooking 2 to 3 minutes, stirring ...

In saucepan, saute 2 tablespoons minced onion in butter. Add rice, pinch of saffron and add broth. Stir, cover and simmer 20-30 minutes. Serve with ...

120. RISOTTO
Saute rice and garlic in oil until rice is light brown. Add bouillon, meat, wine and onions. Cover and simmer over low heat for 30 minutes. Serves 6.

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