PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS - 6
INGREDIENTS
* 1/2 cup dried porcini mushrooms
* 1/2 (10 ounce) can cream of mushroom soup
* 1/4 cup boiling water
* 4 cups chicken stock
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 3/4 cups Arborio rice
* salt and pepper to taste
* fresh thyme, chopped
* chopped fresh basil
DIRECTIONS
1. Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
DOWNLOAD RECIPE
Creamy Mushroom Risotto 
Tags: rice, risotto
23.Aug.08 
Pasta and Rice 
Comments (0)
PREP PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 4
INGREDIENTS
* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
DOWNLOAD RECIPE
Chicken Marsala
Tags: chicken, chicken marsala, marsala
22.Aug.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP TIME 25 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 45 Min
SERVINGS - 8
INGREDIENTS
* 1 cup water
* 1/2 cup uncooked long grain white rice
* 16 large cabbage leaves
* 2 tablespoons olive oil
* 1 pound ground turkey
* 1/3 cup chopped onion
* 1 egg, beaten
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 (8 ounce) can tomato sauce
* 2/3 (6 ounce) can tomato paste
* 1 cup water
* 3 tablespoons brown sugar
* 2 teaspoons lemon juice
* 1 teaspoon Worcestershire sauce
* 2 cups baby carrots, sliced lengthwise (optional)
DIRECTIONS
1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
DOWNLOAD RECIPE
Turkey Cabbage Rolls
Tags: cabbage, turkey
22.Aug.08 Chicken and Other Poultry Comments (0)
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
SERVINGS - 12
INGREDIENTS
* 2 cups all-purpose flour
* 1/2 cup white sugar
* 3 teaspoons baking powder
* 1 tablespoon grated lemon zest
* 1/2 teaspoon salt
* 3/4 cup milk
* 1/3 cup vegetable oil
* 1 egg
DIRECTIONS
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
DOWNLOAD RECIPE
Lemon Muffins
Tags: muffins
21.Aug.08 Cakes and Cookies Comments (0)
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS - 15
INGREDIENTS
* 1/2 cup margarine, softened
* 1 cup white sugar
* 2 eggs
* 1 1/2 cups mashed banana
* 2 cups all-purpose flour
* 1 teaspoon baking soda
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×5 inch pan.
2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
DOWNLOAD RECIPE
World’s Best Banana Bread Recipe
Tags: banana bread
21.Aug.08 Cakes and Cookies Comments (0)
