any recipes?

Question

resipes any type

answers and websites or both please

Answer 1

Three Cheese Risotto Jamie Oliver
Serves 6

1 litre hot chicken stock
• 1 tablespoon olive oil
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 400g risotto rice
• 2 glasses of dry white wine
• sea salt and freshly ground black pepper
• 100g Appenzeller or Gruyere cheese, roughly chopped
• 100g taleggio cheese, roughly chopped
• 75g butter
• 50g freshly grated Parmesan cheese

Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!


Fettucine Salmon Alfredo Serves 4
• 10 ounces fettuccini pasta
• Salmon
• 1/2 cup butter
• 5 cloves garlic, chopped
• 1 cup heavy cream
• 1 egg yolk
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley
1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Add salmon.
3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Banana Pancake Jamie Oliver
Serves 6

3 large free-range or organic eggs
• 115g plain flour
• 1 heaped teaspoon baking powder
• 140ml milk
• salt
• 2 knobs of butter
• 3 tablespoons caster sugar
• 4 bananas
• crème fraîche

These are for a late breakfast or Sunday brunch. Separate the eggs, putting the whites into one bowl and the yolks into another.

Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with a pinch of salt until they form stiff peaks. Fold the whites carefully into the batter – it is now ready to use.

Heat a non-stick frying pan over a moderate heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and turn or flip the pancake over. Continue frying until golden.

Melt the butter and sugar in a separate pan over a very low heat until it forms a caramel sauce – this should take about 3 minutes.

Peel the bananas and cut them lengthways. Add them to the pan and cook gently until they are golden, turning them after a few minutes. Serve the bananas on the pancakes, topped with a good spoonful of crème fraîche.

If you want them for pudding, serve them with a couple of scoops of good vanilla ice cream.

Chocolate Fridge Cake w Pecan and Meringues Jamie Oliver
Serves 16

200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

This chocolate cake is wicked! And even better, you don't need to do any baking.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Answer 2

You can find all these recipes on my site:
Side Dishes
Basil-Orange Sweet Potatoes
Sweet Potato and Aged Gouda Gratin with Sage and Thyme
Red, Gold and Orange Festive Salad
Roasted Green Beans
Braised Red Cabbage with Blueberries and Goat Cheese
Sauteed Red Chard with Clementine Sections, Feta, and Balsamic Reduction
Roasted Beets with Mixed Herbs and Shallot
Apple Cider-Sauce
Healthy Broccoli-Mushroom and Wild Rice Casserole

Main Dishes
Lemon-Herb Roasted Chicken
Chicken Chili
Acorn Squash and Chicken Sausage Cassoulet
Creamy Tomato Tortellini
Meatloaf Florentine
Vegetable Parmigiano
Indian-spiced Meat Pies
Gnocchi with Duck and Porcini Mushroom Ragout
Tuscan Tuna Salad

Soups
Italian Wedding Soup

Answer 3

Crab Louie Salad
Recipe #36608
This Recipe is the easiest Crab Louie Salad I have ever seen, and it tastes GREAT. You can Substitute Imitation Crab and the taste is still wonderful.
by crestor69 | Edit...My Notes

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4 servings 15 min 15 min prep
Change to: servings US Metric
Louie Dressing
1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard-boiled eggs, chopped
Salad
1 head iceberg lettuce, chopped
10 ounces fresh picked dungeness crabmeat
1 avocado, peeled,pitted,and sliced lengthwise thinly
6 plum tomatoes, halved
1/2 lb asparagus spears, cooked

Not the one? See other Crab Louie Salad Recipes
< 15 mins Salads
Californian Salads
Crab Salads
To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate.
Top with crab, avocado, tomatoes, and asparagus.
Drizzle with Louie dressing.

Answer 4

my favorite is Honey Mustard Mozzarella Chicken INGREDIENTS 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Answer 5

easy cheesy enchiladas
ingred:

2 normal size cans of hormel chili (beans or no beans)
16 oz of shredded cheese (your choice)
tortillas
1/2 teaspoon cumin
1/4 cup water

what to do:
heat chili, cumin & water to a simmer.
scoop chili into tortillas and add cheese to each enchilada
cover enchiladas with remaining chili and cover with remaining cheese.
bake 10 minutes on 375
makes 6 enchiladas

super delicious!

Answer 6

This recipe for pasta with pumpkin and sausage is sooo good. Hope you like it.

http://www.nickstellino.com/recipes/103/index.htm

Answer 7

foodnetwork.com
allrecipies.com
bisquick.com
bettycrocker.com

All these places have tons of recipes.