New Orleans Buck
| Drink Master
Cooking receipe to make New Orleans Buck under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1 oz Orange Juice 1/2 oz Lemon Juice Ginger AleShake all ingredients with ice and strain into collins glass
[ read more ]
fishy pasta
| Aga Recipes
Cooking receipe to make fishy pasta under category Aga Recipes. You may find some video clips related to this receipe below.fishy pasta450g haddock or cod fillets 225g smoked haddock or smoked cod fillets 50g butter 175g mushrooms diced 35g flour300ml milk 150ml water 6 spring onions sliced 2 tbsp f
[ read more ]
Pizza Casserole Recipe
| Casserole
Type: Pizza Casserole Free Cooking Recipe - Casserole It's ok! Ingredients / Directions 1 1/2 pounds lean ground beef1/2 cup(s) chopped onion1/4 cup(s) chopped green olives1 cup(s) fresh sliced mushrooms (canned if you prefer)1 teaspoon salt1/8 teaspoon oregano1/4 teaspoon pepper1 (12
[ read more ]
mongolian hot pot
| General Recipes
Cooking receipe to make mongolian hot pot under category General Recipes. You may find some video clips related to this receipe below.mongolian hot potchinesenorthern region1.4 kg lean lamb110g been thread (transparent) noodles225g spinach225g Chinese leaves1.1 L Chicken Stock (qv)1 teaspoon fresn g
[ read more ]
Type: Chicken Risotto alla Milanese Free Cooking Recipe – Pasta
Wow!
Ingredients / Directions
1/2 cup(s) butter
2 pounds chicken meat
thinly sliced
1 large onion
chopped
2 1/2 cup(s)s risotto rice
2 1/2 chicken stock
2/3 cup(s) white wine
1 teaspoon crumbled saffron salt and pepper
1/2 cup(s) grated Parmesan cheese Heat 4 tablespoons of the butter in a deep skillet
and fry the chicken and onion until golden brown. Add the rice
stir well
and cook for 15 minutes.
Heat the stock until boiling and gradually add to the rice.
Add the white wine
saffron
and salt and pepper to taste and mix well.
Simmer over low heat for 20 minutes
stirring occasionally
and adding more stock if the risotto becomes too dry.
Let stand for a few minutes and just before serving
add a little more stock and simmer for a further 10 minutes.
Serve the risotto
sprinkled with the grated Parmesan cheese and the remaining butter.
Variation: the possibilities for risotto are almost endless-try adding any of the following just at the end of cooking time: cashews and corn
lightly sauteed zucchini and basil
or artichokes and oyster mushrooms.
