137356 pasta carrots cooked risotto Recipes

graham cracker crumbs, sugar, butter, melted, cream cheese, softened, sugar, brown sugar, eggs, lightly beaten, heavy whipping cream, cornstarch, sour cream, vanilla extract, lemon juice, ground cinnamon, chopped carrots, cooked and pureed, graham cracker crumbs, brown sugar, ground cinnamon, butter, melted

soy sauce, orange juice, sesame oil, grated fresh ginger, sesame seeds, water, fresh broccoli florets, carrot , diagonal slices, frozen snow peas, thawed, pasta shells, cooked & drained, cooked medium shrimp, peeled & deveined, red bell pepper , cut into strips, green onions, chopped

tri-colored spiral pasta, cooked and drained, light tuna in water, drained, summer squash, diced, carrots, cooked and sliced, chopped red onion, garlic, chopped, handful of chopped yellow bell pepper, handful of chopped orange or red bell pepper, leaves of cilantro, shredded, lemons

broccoli florets, cooked spiral pasta, carrots , julienned, frozen peas, thawed, cubed fully cooked ham, cubed cheddar cheese, sliced green onions, mayonnaise, cider vinegar, dijon mustard, garlic clove, minced, dill weed, pepper

skinless, boneless chicken breast halves, uncooked farfalle (bow tie) pasta, frozen cooked cocktail shrimp, diced black olives, drained, tomatoes, baby carrots, chopped, cucumber, diced, balsamic vinegar, feta cheese, crumbled, salt-free seasoning blend to taste

cooked pasta , macaroni, screws etc, green onions, sliced, carrot , in matchsticks, tomatoes, halved, cucumber, seeded and diced, parsley, reduced-fat feta cheese, crumbled, olive oil, garlic cloves, minced, balsamic vinegar, strawberry jam, salt, pepper, freshly ground

ziti pasta, cabbage, cooked ham, diced, carrots, peeled and shredded, poppy seed salad dressing, salt and pepper

uncooked radiatore (nugget pasta), cubed cooked chicken, chicken gravy, frozen broccoli carrots cauliflower mix, dried thyme, crushed, salt, herb seasoned stuffing mix, butter or 2 tbsp margarine, melted

cooked bow tie pasta, light italian dressing, pimiento, red onion, black olives, tomatoes, parmesan cheese, green peppers, carrots

sliced carrots, cooked and mashed, soft breadcrumbs, shredded sharp cheddar cheese, salt, pepper, hot sauce, egg white, coarsely crushed cornflakes

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

fettuccine pasta (dry ), olive oil, garlic cloves, minced, lamb , medium-rare, julienned, baby carrots, cooked (leftovers ), fresh rosemary , stripped from twig & chopped, extra olive oil to add to cooked pasta, grated kefalotyri cheese (assume parmesan) (optional), fresh parsley, chopped, salt & pepper, to taste

skim milk (1%), cornstarch (arrowroot), reduced-fat cheddar cheese, shredded, plain fat-free yogurt (lowfat ), sea salt, cooked brown rice (original calls for 8 oz whole wheat pasta), carrot, sliced (2 in original), green beans (not in original), broccoli florets, cauliflower florets, onion, diced, cooked turkey breast, almonds

leftover cooked risotto rice, grated parmesan cheese, heavy cream, minced fresh flat-leaf parsley or 2 tbsp chives or 2 tbsp oregano or 2 tbsp basil, egg yolk, salt & freshly ground black pepper, mozzarella cheese or 5 oz fontina cheese, all-purpose flour (for dredging), tomato sauce, egg whisked with 2 tbsp cold milk or 1 large water, fresh white breadcrumbs, vegetable oil, for deep-frying

vegetable oil, extra virgin olive oil, white wine vinegar, dijon style mustard, garlic clove, peeled, penne or medium sized pasta shells, boiled until al dente, drained, rinsed, cooled and patted dry, cooked (1 cup uncooked) french whole green lentils, cooled and patted dry, grated carrot, sliced scallions, diced celery, diced red or yellow bell pepper, chopped flat leaf parsley and fresh basil, tomatoes, left whole if small or halved, toasted pine nuts , optional

uncooked small shell shaped pasta, frozen peas (do not thaw), sliced celery, chopped sweet red pepper, shredded carrots, scant 1/4 cup. chopped green onion, cooked cubed ham, salt, ground black pepper, mayonnaise

cooked tricolor spiral pasta, imitation crabmeat, chopped, creamy egg salad, mayonnaise, shredded carrot, dill weed, salt

cut fresh asparagus (1-inch pieces), pasta shells, cooked and drained, red onion, chopped, cucumber, sliced, sliced carrots, sliced radishes, italian salad dressing, shredded parmesan cheese