- Coarse salt and ground pepper
- rigatoni or other short pasta
- butter
- dry white wine
- ricotta
- fresh lemon juice
- butter
- olive oil
- Coarse salt and ground pepper
- minced fresh thyme
- Ingredients
- Bechamel:
- * 1 stick butter
- * 1 cup all-purpose flour
- * 8 cups milk
- * Salt and freshly ground black pepper
- * Freshly grated nutmeg
- *
- Mushroom Mixture:
- * 1 tablespoon oil
- * 1 teaspoon dried thyme or fresh thyme leaves
- * 1/2 cup amontillado sherry
- * Salt
- * 3 pounds rigatoni or other big pasta of choice
- *
- kosher salt
- heavy cream
- ricotta
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
*Per serving: 122 calories; 8g fat (2g sat, 4g mono); 9mg cholesterol; 8g carbohydrates; 7g protein; 2g fiber; 338mg sodium; 431mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).
*To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
- * 2/3 cup chopped plum tomatoes
- * 1/2 cup shredded part-skim mozzarella cheese
- * 1/4 cup chopped Kalamata olives
- * 1 teaspoon minced garlic
- * 1/8 teaspoon freshly ground pepper
- * 2 tablespoons lemon juice
- * 2 teaspoons reduced-sodium soy sauce
“Don’t worry if the mushrooms are not “brand new fresh” – all the better. Mushrooms that have browned slightly add color and taste to the soup."
- Kennett Square "cream" mushrooms
- butter
- flour
- chicken stock
- heavy cream
- cognac to taste
- salt & white pepper to taste
Easy Chicken Marinade
http://www.recipething.com/recipes/show/15987
Simple Stir-fry sauce
- Easy Chicken Marinade
- soy sauce
- homemade Simple Stir-fry sauce
- almonds
Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.
- dried porcini mushrooms
- boiling water
- whole or pearl barley
- chicken stock or water
- Freshly ground pepper to taste
- heavy cream
- chicken stock
- flour
- butter
- Kennett Square "cream" mushrooms
- cognac to taste
- salt & white pepper to taste
This is from the Doctor series of cookbooks and it sounds great.
- pre-grated Parmesan cheese
- chopped fresh flat leaf parsley
- dried oregano
- Salt