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Cheese And Tomato Risotto Recipe
| Main Meals
Type: Cheese And Tomato Risotto Free Cooking Recipe - Main Meals Check out the travel channel! Ingredients / Directions 3 Tbsp. margarine 4 cloves garliccrushed 1 medium onionsliced 1 chicken bouillon cube 150 grams chicken breast filletsliced 2-1/2 cup(s)s raw ricewashed once
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Eggplant With Sweet Miso Japanese cooking recipe
| Japanese
Ingredients 2 large eggplants, long and thin variety or 4 small eggplants, long and thin variety 1/4 cup peanut oil or corn oil or grapeseed oil 1/4 cup dark miso (red) 1 teaspoon sugar 1 tablespoon mirin, thinned with water or 1 1/2 teaspoons honey, thinned with water 1 tablespoon rice vinegar
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Broccoli And Artichoke Casserole Recipe
| Vegeterian
Type: Broccoli And Artichoke Casserole Free Cooking Recipe - Vegeterian Unbelievable! Ingredients / Directions 14 oz can artichoke hearts 1/2 cup(s) butter 8 oz cream cheese (soft) 1 1/2 teaspoon lemon juice 2 ea 10 oz. broccoli chopped 1 x Saltine cracker crumbs Grease 1 1/2 casserol
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Fresh Broccoli Salad
| Everyday Recipes
Cooking receipe to make Fresh Broccoli Salad under category Everyday Recipes. You may find some video clips related to this receipe below.Fresh Broccoli SaladRecipe By : Magazine ClippingServing Size : 6 Preparation Time :0:00Categories : Salads VegetablesAmount Measure Ingredient -- Preparation Met
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Type: Pastry-Wrapped Raspberry Crisps Free Cooking Recipe – Pies And Pastries
It’s ok!
Ingredients / Directions
Crust
1 3/4 cup(s)s all-purpose flour
1 teaspoon plus 1 tablespoon granulated sugar
3/4 teaspoon salt
1/2 cup(s) (1 stick) chilled unsalted butter
cut into pieces
1/4 cup(s) frozen vegetable shortening
cut into pieces
2 tablespoons water
1 tablespoon fresh lemon juice
Filling
6 tablespoons raspberry preserves (with seeds)
1 (6 ounce) basket raspberries
Sweetened whipped cream For Crust: Combine flour
1 teaspoon sugar and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. Transfer 1/2 cup(s) of mixture to bowl and add 1 tablespoon sugar; reserve for topping. Cover; chill.
Add water and lemon juice to mixture in processor; blend
using on/off turns
until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll
about 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
For Filling: Place rack in lowest position in oven and preheat to 400�F. Place preserves in medium bowl; stir to loosen texture. Fold in raspberries.
Roll out dough on lightly floured surface to 1/8-inch thickness. Using 6-inch-diameter saucer as template
cut out four 6-inch-diameter rounds. Spoon 1/4 of raspberry filling (about 1/3 cup(s)) in center of each round
leaving 1-inch border at edges. Working with 1 pastry at a time
fold dough over edge of filling
pinching dough at 1-inch intervals. Using spatula
transfer to heavy large baking sheet
spacing apart. Sprinkle reserved topping mixture over exposed filling of each pastry.
Bake crisps until crusts are golden
about 35 minutes. Let stand on baking sheet 15 minutes. Transfer to plates; serve warm with whipped cream
Serves 4.
