170199 broccoli risotto cream Recipes

chopped frozen broccoli ( thawed ), cream of mushroom soup, cooked rice, cheese whiz

frozen chopped broccoli, condensed cream of mushroom soup, undiluted, dry bread crumbs, shredded cheddar cheese, chopped onion, diced pimientos, rubbed sage, dried rosemary, crushed, dried thyme, pepper, fully cooked ham (1/8 inch thick )

boneless, skinless chicken breasts cut into small cubes, olive oil, white onion, chopped and divided in half, mushrooms, chopped, arborio rice, water, chicken stock cube, broccoli, chopped, black pepper

broccoli florets, cream of mushroom soup, onions (chopped or minced ), mayonnaise, shredded cheddar cheese, cheez-it crackers, crushed, salt and pepper

frozen broccoli cuts (thaw until frosty), cream of mushroom soup, cheese whiz, minute rice

frozen chopped broccoli, thawed, cream style corn, dried minced onion, melted butter, egg beaten, salt and pepper to taste, ritz crackers, crushed (sometimes i use a buttery cracker such as keebler club crackers), ritz crackers, crushed, melted butter

frozen broccoli , thawed. (thaw broccoli is 1 inch of boiling water for 10 minutes), cream of chicken soup, shredded cheddar cheese, mayonnaise, eggs, beaten, garlic powder, s & p, lemon juice, butter

very large head of broccoli cleaned and cut into pieces, cream of mushroom soup, mushrooms cleaned and cut in half, red pepper chopped fairly fine, black pepper, parmesean cheese

frozen broccoli cuts, cream of mushroom soup, cheddar cheese, grated, margarine, seasoned bread crumbs

oil, chicken breasts halved, frozen broccoli thawed, cream of chicken soup 10 3/4 oz, velveeta cheese cubed, white rice

frozen chopped broccoli thawed, creamed corn, ritz cracker crumbs, egg beaten, butter or margarine melted, dried minced onion, salt and pepper dash

skinless, boneless chicken breasts halved, broccoli or peas, cream of chicken soup, cheddar cheese shredded, ritz crackers crushed (sleeve), butter melted

uncooked spaghetti, chopped fresh broccoli, condensed cream of mushroom soup, undiluted, fat-free milk, sliced fresh mushrooms, onion, finely chopped, whole water chestnuts, drained, halved and thinly sliced, sliced ripe olives, drained, salt, pepper, shredded reduced-fat cheddar cheese, divided, sunflower kernels

frozen chopped broccoli, thawed, cream-style corn, egg, butter, melted

frozen chopped broccoli, condensed cream of chicken soup, undiluted, shredded cheddar cheese, crushed butter-flavored crackers

water, chicken bouillon granules, diced peeled potatoes, chopped celery, chopped onion, frozen chopped broccoli, frozen cauliflowerets, condensed cream of chicken soup, undiluted, process american cheese (velveeta), cubed, dried thyme, pepper

olive oil, onion, diced, risotto rice, coconut milk (about 13 oz.), vegetable stock (or 1 1/2 cups water, 1 cube veggie bullion), head of broccoli, sea salt and freshly ground black pepper, pine nuts , cashews or almonds, toasted (nuts are optional

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