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neapolitan beef soup
| General Recipes
Cooking receipe to make neapolitan beef soup under category General Recipes. You may find some video clips related to this receipe below.neapolitan beef soupitalian250g beef marrowbones1.5 litreswater250g top rump of beef1 onion chopped1 stick celery chopped1 carrot chopped1 leek choppedsalt2 pepper
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Barbecue Spareribs Recipe
| Barbecue
Type: Barbecue Spareribs Free Cooking Recipe - Barbecue This is a good one! Ingredients / Directions Marinating Sauce: 1/2 c. soy sauce1/2 c. ketchup1/4 teaspoon. pepper2 tbsp. Tabasco sauce Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.
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Bean and Bacon Soup Recipe
| Soups
Type: Bean and Bacon Soup Free Cooking Recipe - Soups Yes! Ingredients / Directions 2 cup(s) beans(dried)1 teaspoon Salt1/2 teaspoon Pepper4 bacon slicescut in squares4 carrotschopped4 celery stalkschopped1/2 teaspoon Thyme (dried)1 garlic cloveminced4 oz Can of tomato paste2 tbsp Oli
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Barbecue Meatballs Recipe
| Barbecue
Type: Barbecue Meatballs Free Cooking Recipe - Barbecue Not bad! Ingredients / Directions Meatballs: 1 lb. regular bulk sausage1 lb. hot bulk sausage2 eggs2/3 c. bread crumbs1 teaspoon. sage Sauce: 1 c. ketchup1/4 c. brown sugar2 tbsp. vinegar2 tbsp. soy sauceTabasco to taste Combine
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Cooking receipe to make risotto with artichokes under category General Recipes. You may find some video clips related to this receipe below.
risotto with artichokes
Risotto con carciofi
italian
river cafe cook book
8 small globe artichokes prepared and trimmed
2 garlic cloves peeled and finely chopped
3 tablespoons olive oil
sea salt and freshly ground black pepper
1L chicken Stock (qv)
150g butter at room temperature
1 medium red onion peeled and very finely chopped
300g risotto rice
75ml extra dry white vermouth
175g Parmesan freshly grated
Cut the artichoke in half and slice as thinly as possible.
Fry gently with the garlic in 1 tablespoon of the olive oil for 5 minutes stirring continually then add 120ml water salt and pepper and simmer until the water has evapourated.
Melt the chicken stock and check for seasoning.
Melt 75g of the butter in the remaining oil in a large heavy bottomed saucepan and gently fry the onion until soft about 1520 minutes.
Add the rice and off the heat stir until the rice becomes totally coated this only takes a minute.
Return to the heat add 2 or so ladelfuls of hot stock or just enough to cover the rice and simmer stirring until the rice had absorbed nearly all the liquid.
Continue to add more stock as the previoius addition is absorbed.
After about 1520 minutes nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dente.
Add ther remaining butter in small pieces the vermouth parmesan and artichokes being careful not to over stir.
Violetti the small artichokes with thorny points are in season from December to February and are perfect for this risotto.
Serves 6
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