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Cream Puff Squares Recipe
| Dessert
Type: Cream Puff Squares Free Cooking Recipe - Dessert Try this one! Ingredients / Directions Crust3/4 cup(s) water6 tablespoons butter or margarine3/4 cup(s) all-purpose flour3 eggsFilling and Topping2 cup(s)s cold milk2 (3.4 ounce) boxes vanilla or chocolate instant pudding1 (8 ounc
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Hot and Sour Shrimp Lo Mein Recipe
| Chinese Foods
Type: Hot and Sour Shrimp Lo Mein Free Cooking Recipe - Chinese Foods Good stuff! Ingredients / Directions 1 pound fresh medium shrimppeeled and deveined1 tablespoon Chinese rice wine or dry sherry1 teaspoon cornstarch1/2 pound Chinese egg noodlesor Italian fettucine or linguini1 teas
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moroccan rice and meat balls
| General Recipes
Cooking receipe to make moroccan rice and meat balls under category General Recipes. You may find some video clips related to this receipe below.moroccan rice and meat ballsmoroccan200g short grained rice 500g finely minced lamb or beef1 teaspoon ground cinnamon1 teadpoon ground sweet paprika1 teads
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apple and celery stuffing
| Aga Recipes
Cooking receipe to make apple and celery stuffing under category Aga Recipes. You may find some video clips related to this receipe below.apple and celery stuffing25g butter 2 onions skinned and chopped 2 sticks celery chopped 4 medium cooking apples peeled cored and finely chopped 75g fresh white b
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Cooking receipe to make seafood risotto under category Aga Recipes. You may find some video clips related to this receipe below.
seafood risotto
50g butter
175g onion peeled and finely chopped
225g arborlo (risotto) rice
4 garlic cloves peeled and crushed
450ml white wine
450ml hot fish or vegetable stock
45ml pesto sauce
50g parmesan cheese freshly grated
60ml chopped fresh parsley
salt and freshly ground black pepper
1.4 kg mussels in their shells cleaned
Melt 25g butter in a large saucepan on the simmering plate.
Stir in the onion and fry for about 5 minutes or until soft but not coloured. Add the rice with half of the garlic and stir well.
Add 300ml of the wine and the hot fish stock a ladleful at a time allowing each addition to be absorbed before adding the next.
This should take about 25 minutes; the rice is ready when it is tender and creamy but retains some bite; it may not be necessary to add all of the stock.
Stir in the pesto parmesan cheese and 2 tbspns parsley.
Check the seasoning.
Keep warm.
Place the mussels in a large saucepan with the remaining 25g butter crushed garlic and 150ml wine.
Cover with a tightfitting lid and cook on the simmering plate for 3 to 5 minutes shaking the pan frequently until the shells open; discard any that do not.
Spoon the risotto onto warmed serving plates.
Pile the mussels on top allowing the cooking juices to seep into the risotto. Sprinkle with the remaining chopped parsley and serve at once.
A wonderfully aromatic risotto this makes a perfect dish for an informal supper piled high with steaming mussels.
Serves 4
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