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 TIME 1 Hr
COOK TIME 55 Min
READY IN 1 Hr 55 Min
SERVINGS - 12
INGREDIENTS
* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 2 cups shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1 medium onion, minced
* 1 tablespoon minced garlic
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 2 (16 ounce) jars Alfredo pasta sauce
* 16 no-boil lasagna noodles
* 2 pounds cooked and cubed lobster meat
* 1 (10 ounce) package baby spinach leaves
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
3. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
4. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
DOWNLOAD RECIPE
Lobster Lasagna
Tags: lasagna, lobster
12.Aug.08 Fish and Seafood, Pasta and Rice Comments (0)
PREP TIME - 15 Min
COOK TIME - 15 Min
READY IN - 30 Min
SERVINGS - 4
INGREDIENTS
* 6 ounces thin spaghetti, broken into 2 inch pieces
* 6 green onions, chopped
* 1 (4.5 ounce) jar sliced mushrooms, drained
* 1/4 cup butter or margarine
* 1 1/2 cups cubed fully cooked ham
* 1 cup cubed cooked chicken
* 1 cup sour cream
* 1 cup small curd cottage cheese
* 1/2 teaspoon celery salt
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Shredded Cheddar cheese
DIRECTIONS
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender; reduce heat; to low. Drain spaghetti. Add the spaghetti, ham, chicken, sour cream, cottage cheese, celery salt, salt and pepper to the skillet. Cook and stir until heated through. Remove from the heat. Sprinkle with cheese.
DOWNLOAD RECIPE
Skillet Ham and Spaghetti
Tags: ham, pasta, spaghetti
18.Jul.08 Pasta and Rice Comments (0)
PREP TIME - 10 Min
COOK TIME - 15 Min
READY IN - 25 Min
SERVINGS - 5
INGREDIENTS
* 2 cups water
* 1 tablespoon butter
* 1 teaspoon chicken or vegetable bouillon granules
* 1 cup uncooked long grain rice
* 2 tablespoons reduced-sodium soy sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon onion powder
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried thyme
DIRECTIONS
1. In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
DOWNLOAD RECIPE
Savory Herb Rice
Tags: rice
17.Jul.08 Pasta and Rice Comments (0)
PREP TIME - 15 Min
COOK TIME - 15 Min
READY IN - 30 Min
SERVINGS - 8
INGREDIENTS
* 4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
* 1 cup fresh basil pesto
* 2 Tbsp chopped green olives, or olive tapenade
* 1/4 cup pine nuts
* 1 cup frozen peas, defrosted (or fresh if you can get them)
* 12 ounces cherry tomatoes, halved
* Several fresh basil leaves, coarsely chopped
* 1 Tbsp olive oil
* Salt and pepper
DIRECTIONS
1. Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2. Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
DOWNLOAD RECIPE
Pesto Pasta Salad Recipe
Tags: pasta salad
13.Jul.08 Pasta and Rice, Salads and Dressings Comments (0)
