121094 chicken meatballs risotto Recipes

ground chicken, egg, parmesan cheese, breadcrumbs, garlic, minced, fresh oregano (or the equivalent dried), salt, olive oil

ground chicken, spring onions, chopped, carrot, grated, plain flour, parsley, finely chopped, french mustard, egg

ground chicken, garlic cloves, finely chopped, fresh white breadcrumbs, fresh chives, finely chopped, plus leaves to garnish, fresh basil, finely chopped, fresh parsley, finely chopped, parmesan cheese, grated, egg, lightly beaten, salt & freshly ground black pepper, to taste, plain flour , to lightly dust the meatballs, yellow onion, chopped, red capsicums, chopped, fresh basil, chopped, olive oil, tomatoes, chopped, unsalted butter

ground chicken, low-sodium ritz crackers, onion (finely diced ), garlic clove (finely diced ), salt, black pepper, dried parsley, dried sage, paprika, cornstarch

flavored chicken sausage (roasted garlic & herb), whole wheat breadcrumbs, tomatoes, prepared pizza dough, thin crust, extra virgin olive oil, garlic powder, dried oregano, salt, black pepper, parmesan cheese, freshly grated, fresh ricotta cheese, fresh chives, finely diced

sake, soy sauce, raw sugar, mirin, coarsely ground chicken, kosher salt, shallot, minced, grated zest of 1 yuzu or lemon, vegetable oil

chicken tenders, cut in 1 in . pieces, salt, pepper, oil, risotto mix with garden vegetables, garlic primevera flavored, leafy greens, blend or 9 oz baby spinach

ground chicken, egg, breadcrumbs, asiago cheese, parsley, butter, flour, half-and-half cream, sliced mushrooms, garlic cloves, minced, chopped onion, poultry seasoning, asiago cheese, salt , to taste, pepper , to taste, cheese tortellini , cooked according to package instructions (i used 5-cheese kind)

ground chicken, fresh breadcrumb, onion, finely diced, fresh parsley, chopped, ground ginger, hot sauce (your favorite brand ), salt & freshly ground black pepper, butter, crushed pineapple in juice, orange juice concentrate, minced garlic, cornstarch, salt & freshly ground black pepper

onions, minced, ground chicken, dried breadcrumbs, pine nuts, toasted, basil chiffonade, lemon zest, cold water, salt and pepper, to season, plain flour, olive oil, button mushrooms, tomato sauce , italian style pasta sauce, salt and pepper, fettuccine pasta, rocket

ground chicken, fresh breadcrumb, egg, scallion (sliced ), salt, fresh ground pepper, garlic (minced ), oil, mushrooms, sliced, dry sherry (optional), beef gravy, reduced-fat sour cream, scallion (sliced )

ground chicken, coarse-grain dijon mustard, crushed red pepper flakes, egg, breadcrumbs

ground chicken, dried breadcrumbs, shallots, finely chopped (or 2 tsp. finely chopped yellow onion), freshly grated parmesan cheese, plus additional for topping, chopped fresh basil (or 1/2 tsp. dried ), dried oregano, salt, fresh ground pepper, angel hair pasta , cooked according to package directions, drained, vegetable oil, chopped yellow onion, mushrooms, sliced, garlic clove, minced (or 2), italian-style tomatoes , including juice, cut up, tomato sauce, chopped fresh basil (or 1 tsp. dried ), chopped fresh parsley, salt, sugar, fresh ground pepper

ground/ minced chicken, stale bread, garlic paste, green chilies deseeded and finely chopped, green onions finely chopped, cilantro finely chopped, salt or to taste, black pepper powder, white vinegar, egg, oil for frying, tamarind, water, mint leaves, cilantro leaves, sugar, salt or to taste, red chilli powder, cumin, anardana (dried pomegranate)

sake, soy sauce, raw sugar, mirin, coarsely ground chicken, kosher salt, shallot, minced, grated zest of 1 yuzu or lemon, vegetable oil

minced cooked chicken breast, chopped onion, chopped celery, chopped carrot, dry bread crumbs, egg white, poultry seasoning, pepper

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

fresh gingerroot, dried chili, salt, pepper (to taste), olive oil, bay leaf, honey, garlic cloves, paprika, chicken breasts, risotto rice, chicken stock cube, butter, white wine (1 splash), zucchini, lime