59993 golden carrot risotto Recipes

sugar, butter (softened ), egg, grated raw carrots, flour, baking powder, salt, vanilla, lemon extract

olive oil, carrots, diced, onion, chopped, garlic cloves, crushed, bay leaves, chicken stock, pepper, parsley

sliced carrots, eggs, beaten, warm water (110o to 115o), divided, active dry yeast, vegetable oil, sugar, molasses, salt, king arthur unbleached all-purpose flour

butter, cubed, chicken broth, sugar, salt, pepper, carrots , cut into 1/4-inch slices, minced fresh parsley, lemon juice

reduced-sodium chicken broth, butter, red onion, finely chopped, carrots, grated, coarse salt, ground pepper, grain white rice, dry white wine, grated parmesan cheese

vegetable oil, divided, unsalted butter, divided, carrots, peeled and chopped as evenly as possible (about 3 cups), salt, sugar, chicken broth, minced onion, arborio rice, dry white wine, mascarpone cheese, shredded parmesan cheese , plus 1/2 cup parmesan cheese for garnish, chopped flat leaf parsley , plus 1 tb flat leaf parsley for garnish, roughly chopped fresh thyme, white pepper

vegetable oil, divided, unsalted butter, divided, carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see notes), salt, sugar, reduced-sodium chicken broth, minced onion, arborio rice, dry white wine, mascarpone cheese, freshly shredded parmesan cheese, plus 1/2 cup for garnish, chopped flat-leaf parsley, plus 1 tbsp. for garnish, roughly chopped fresh thyme, white pepper

chicken stock, unsalted butter, onion, finely chopped, arborio rice or 2 1/2 cups short-grain pearl rice, dry white wine, grated carrots, freshly grated parmesan cheese, grated nutmeg, salt and white pepper, to taste, freshly grated parmesan cheese

carrots, margarine, kosher salt, water, golden raisin, pitted prunes, light brown sugar, cinnamon, lemon juice, candied orange peel, chopped, honey

flour, baking powder, baking soda, salt, ground cinnamon, eggs, golden brown sugar, granulated sugar, vanilla extract (or flavoring), cooking oil, applesauce, fresh grated carrots (packed), crushed pineapple, chopped nuts (walnuts or pecans), raisins (optional), softened butter or 1/2 cup margarine, softened cream cheese, vanilla extract (or flavoring), confectioners powdered sugar (sifted)

flour, oat bran (optional), white sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, walnuts, chopped (optional), fine grated raw carrots, apple, peeled and chopped fine, shredded coconut, golden raisin, eggs, canola oil, vanilla extract

yukon gold potatoes, unpeeled, carrots, peeled, zucchini, onion, lemon juice, eggs, lightly beaten, unsalted matzo meal, kosher salt, pepper, butter, peanut oil, kosher salt, garnishes: shaved carrots and zucchini

russet potatoes, peeled and cubed, carrots, peeled and grated, onion, diced, water, chicken bouillon cube, salt, black pepper, milk, sour cream, chives, chopped (optional)

shredded carrots (about a lb), water, grain or converted rice (not minute rice!), salt, shredded cheese (cheddar is good, use your favorite), milk, eggs, minced onion to taste (optional), pepper, shredded cheese

shortening, butter, granulated sugar, eggs, mashed cooked carrots, all purpose flour, baking powder, salt, shredded coconut, butter softened, sugar, orange juice, grated orange rind

olive oil, onion, chopped, garlic clove, minced, carrots, sliced, dried thyme, water or 5 1/2 cups broth, quick-cooking pearl barley

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

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.