305383 pastina risotto pepper Recipes

pastina, salt, egg, slightly beaten, butter, parmesan cheese, fresh ground black pepper

pastina or 1/2 lb other small-shaped pasta, such as farfallini, olive oil, onion, finely diced, carrots, peeled and diced into 1/2-inch pieces, low-sodium chicken stock, frozen petite peas, thawed, cream cheese, at room temperature, mascarpone cheese, at room temperature, kosher salt, chopped fresh basil leaves

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 milanese, a successful risotto can only be made using a particular type of italian rice. the rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. the three types of rice italians favor for risotto are arborio, vilano nano, and carnaroli., olive oil, butter, onion chopped fine, saffron threads, arborio rice, white wine, chicken broth, freshly grated parmagiano-reggiano cheese

pepper-jack cheese, all-purpose flour, eggs beaten, crushed corn flakes, oil for deep-fat frying, salsa and guacamole, or ranch.. for dipping

pepper, salt, pork tenderloins, rapid-rise yeast, sugar, warm water (100o to 110o), all-purpose baking mix, chopped pecans, buttermilk, butter, melted, prepared pesto, all-purpose flour, coarse-grained dijon mustard

pepper jack cheese, boneless skinless chicken breast halves (4 oz each), taco seasoning, canola oil

whole canned tomatoes, red peppers, cored and cut into large pieces, garlic cloves, smashed, extra virgin olive oil, balsamic vinegar, fresh rosemary, roughly chopped, kosher salt, ground black pepper, pastina (i used acini de pepe), extra virgin olive oil, garlic cloves, minced, fresh oregano leaves, chopped, water, chicken broth, ground black pepper, parmesan cheese, freshly grated plus extra for serving, fresh spinach , firmly packed and torn

pastina, vegetable broth, olive oil, carrots, zucchini, red onion, red bell pepper, salt, 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

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.

pepper squash, bacon, chopped onion, chopped mushroom, chopped green pepper, chopped red pepper, grated cheese (any kind ), parmesan cheese

pepper pesto, i have used this with grilled chicken and it is very good., sweet red or yellow peppers ., grated parmesan cheese, pine nuts or almonds, garlic, cut in half, salt, white pepper, olive oil, chicken broth

pepper-jack cheese, shredded, baby arugula, roughly chopped, skinless, boneless chicken breasts (12 oz each), olive oil, plus more for brushing, kosher salt, cajun spice blend, vegetable oil, for the grill, frozen lima beans, thawed, yellow summer squash, diced, corn kernels, grape tomatoes, halved, juice of 1 lime

pepper, salt, pork tenderloin, rapid-rise yeast, sugar, warm water (100o to 110o), biscuit mix, diced pecans, buttermilk, butter or margarine, melted, pesto, pecan halves, coarse-grained dijon mustard

pepper cut in half and cleaned, olive oil, spear asparagus cut into 1-inch pieces, chopped onion, scallions chopped finely, garlic chopped finely, chopped cilantro, spinach frozen, sweet corn kernels frozen, ground cumin, quinoa cooked, feta cheese