133922 baked risotto cakes Recipes

risotto rice, wild rice, olive oil, onions, peeled and diced, fennel bulb, trimmed, finely sliced and cored, rice milk, baby corn, tomatoes, halved, fresh basil, chopped

risotto mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed

sour cream, baking soda, cake flour, baking powder, salt, butter, room temperature, sugar, eggs, separated, room temperature, fresh orange juice, fresh lemon juice, grated lemon zest, icing sugar, fresh lemon juice, chopped fresh pineapple, cored and trimmed, cornstarch, butter, sugar, salt, grated lemon zest, icing sugar, chilled cream, sweetened flaked coconut

pineapple rings (canned or fresh ), maraschino cherries, pecan halves (or 1/4 to 1/2 chopped s), butter, brown sugar, flour, white sugar, salt, baking powder, milk, butter, egg, vanilla

basic microwave risotto, chilled, japanese breadcrumbs (panko), olive oil, toppings: freshly grated parmesan cheese , chopped fresh basil, marinara sauce

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

diced white onion, butter, arborio rice, saffron threads, white wine, chicken broth , simmering, butter , for finishing the risotto, salt, ground white pepper, shallot, minced, verjus, whole grain mustard, canola oil, olive oil, white truffle oil, fresh chives, sliced thin, salt and pepper, leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches, kosher salt, halibut fillet, about 12 inches long, bamboo skewers or long toothpicks, canola oil, canola oil, shallots, finely chopped, pea shoots or tendrils

cooked risotto, egg, lightly beaten, fresh bread crumbs, prosciutto cut into slivers, salt and freshly ground black pepper, butter

spinach leaves, sweet basil leaves, canola oil, vegetarian risotto, reggiano cheese or other parmesan or hard cheeses will work, spinach chiffonade, juice of 1/2 lemon, salt and black pepper to taste, chive batons for garnish, fresh carrot juice, star anise, canola oil, salt and white pepper to taste

risotto pasta (cook as directed on box), tuna fish (drained ), mayo, favorite balsamic vinegarette dressing, cucumber peeled and chopped, chopped carrots, chopped celery, chopped green onion, rinsed garbanzo beans, fresh ground pepper and salt to taste., prepare pasta, rinse pasta and beans, in a separate bowl, mix tuna , mayo, dressing, salt, pepper, and chopped veggies., stir in pasta and beans., refrigerate for 1 hour before serving.

egg yolks, seedless raisins, nutmeg, cinnamon, butter, candied orange peel, sugar, cocoa, cake flour, baking powder, walnuts, sour milk, egg whites, beaten slightly, sugar, butter, sweet milk, baking powder, cake flour, lemon extract, sugar, boiling water, grated coconut, orange , zest of, grated, lemons , zest of, grated

kahlua, vodka, white baking chocolate, cake flour or 1 3/4 cups sifted all-purpose flour, baking powder, baking soda, salt, butter, crisco shortening, granulated sugar, eggs, fresh dairy buttermilk, apricot jam, warmed, fresh dairy whipping cream, powdered sugar or 1/2 cup icing sugar or 1/2 cup confectioners sugar, kahlua, vodka

sugar (i use 1 1/2 cup), baking soda, cake flour , sifted, salt, cinnamon, baking powder, crushed pineapple or 1 1/4 cups fresh pineapple, chopped small, pineapple juice (previously reserved), eggs, beaten, oil, vanilla, raw carrots (grated and loosely packed), pecans (optional)

nonstick baking spray, cake flour, salt, buttermilk, vanilla extract, baking soda, whole eggs, vinegar, cocoa powder, shortening, granulated sugar, whole milk, all-purpose flour, vanilla extract, unsalted butter, granulated sugar

crab cakes, crab meat - fresh cooked or canned/drained, favorite mayonnaise or mayo substitute, eggs or the equivalent in egg sub., worcestershire sauce, sweet red bell pepper, diced, scallions, chopped, celery stalk, diced, fresh parsley, finely chopped, baking powder, old bay seasoning, bread crumbs to coat, mustard sauce, mayonnaise (feel free to substitute light mayo or any mayo substitute), juice of 1 lemon, brown mustard, old bay seasoning, your favorite hot pepper sauce (optional)

cake mix tips, cake mix yields 4 to 6 cups of batter., use a mix with pudding included if you re using a recipe that calls for instant pudding as an ingredient - the pudding-included cakes will turn out heavier and wetter., use regular salted butter to balance the high sugar content of cake mixes and give a more homemade taste. if you must use margarine for health reasons, make sure it is stick style and has more than 65 percent vegetable oil., cake mixes have a shelf life of up to two years if kept in a cool, dry place, like your pantry. so, if you live where it s humid in the summertime you d best not stock up on cake mixes for the long haul.

cake flour sifted, sugar, baking powder, nutmeg, salt, buttermilk, eggs, lightly beaten, butter melted