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Wild Mushroom Risotto recipe

4 Servings
Mushrooms
Italian
Main Dish Advance Saute Fall Thanksgiving Valentines Day Winter Italian Mushrooms Dinner Meatless Nutty Savory

1 1/2 quarts Chicken Stock
2 tablespoon Butter
2 tablespoon Olive oil
1 large Onion
3 cloves Garlic chopped
1/4 cup Porcini mushrooms thinly sliced
1/2 cup Crimini Mushrooms thinly sliced
1/2 cup Shiitake Mushrooms thinly sliced
3 tablespoon Parsley chopped
1 1/2 cups White wine
3 cups Arborio Rice
3/4 teaspoon Salt
1/4 teaspoon Pepper freshly ground
1/2 cup Heavy cream
3 tablespoon Butter
5 tablespoon Parmigiano Reggiano

In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock — it is perfectly cooked when tender to the bite. Don’t worry if you haven’t used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.

This Wild Mushroom Risotto recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Kreplach recipe

1 Servings

Uncategorized

2 lb Ground beef or chicken
4 sm Onions; minced
4 tb Oil
1/2 ts Salt
1/2 ts Black pepper
1 lb Flour
2 Eggs
12 fl Warm water

1. In saucepan, brown the meat and onions in the oil. Dont let the onions get burnt and crispy. Add 1/4 tsp salt and black pepper. Remove from heat and set aside. 2. In a large bowl, mix flour, remaining salt, eggs, and water. Mix until the dough is smooth. Roll into a ball. 3. Cut the dough into 10 pieces. Roll out each piece flat. Then cut 5 circles, about 3 inches in diameter, out of each piece with a glass or pastry cutter. Place 1 tsp of meat filling in the middle of each piece. Fold the dough over and seal the edges. You can make them into triangles, like hamantashen, or into half-moon shapes. Or you could use two circles of dough to make larger, circular kreplach. 4. Bring a large pot of water to a boil. Drop in the kreplach, up to 10 at a time, and cook until they float to the top (or else 3-5 minutes, if they dont float). Remove with a slotted spoon. 5. Drop them into the chicken soup a few minutes before serving. Yields 50 kreplach Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish. NOTES : These stuffed dumplings are eaten three times a year: on Erev Yom Kippur, on Hoshanah Raba, and on Purim. One explanation is that these are the three holidays of beating - on Yom Kippur we beat our breast (alt.explanation: we “beat” kapparos, the atonement offering); on Hoshanah Raba, we beat the hoshana bundle; and on Purim we beat Haman! (The connection between beating and eating dumplings remains unclear to me.) Again, the key idea of eating dumplings on Purim lies in the hiddenness of their contents. The miracles of Purim happened in a seemingly hidden way, until the entire story was revealed. Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag and at;juno.com (Lisa Montag) on Jan 7, 1998

This Kreplach recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Banana Chocolate Chip Bread recipe

16 Servings
Grains
Uncategorized
Quick Breads Sour cream Cream Grains

3/4 c Sugar
1/2 c Margarine, softened (may use
2 md Bananas (very ripe), mashed
1/2 c Sour cream- (may use non
2 lg Eggs (may use 1/2 cup egg
2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips

OVEN: 350 Grease and flour bottom only of 9 x 5 or ( 2 )- 8 x 4-inch loaf pans. In large bowl, combine sugar and margarine.. Beat til light and fluffy. Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Stir in chocolate chips. Pour into pan(s). Bake 55 to 65 minutes, or until toothpick inserted into center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. NOTES : Best served next day- if it lasts that long! Freezes well. Recipe by: adapted from Pillsbury- The Complete Book of Baking p. 380 Posted to JEWISH-FOOD digest V97 #205 by Linda Shapiro and lt;lss and at;coconet.com and gt; on Jun 28, 1997

This Banana Chocolate Chip Bread recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Wheat Pizza Crust (bread Machine) recipe

2
Dough
American
Low Fat Bake Main Dish Dough American

1 cup water (70-80 degrees)
2 tablespoons olive oil or vegetable oil
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 cup whole wheat flour
2 1/4 teaspoons active dry yeast

In bread machine pan, place the ingredients in order suggested by manufacturer. Select dough setting. (Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.) When the cycle is complete, turn dough onto lightly floured surface. Punch down, cover and let stand for 10 minutes. Divide dough in half. Pressed each portion into a greased 12 in pizza pan. Add sauce, cheese, and favorite toppings. Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.

This Wheat Pizza Crust (bread Machine) recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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