18154 quick risotto pillsbury off Recipes

butter or 2 tbsp margarine, chopped onion, green giant sliced mushrooms, drained, uncooked instant rice, garlic powder, pepper, ready-to-serve chicken broth, whipping cream or 1/3 cup half-and-half, grated parmesan cheese, grated parmesan cheese , if desired

pillsbury sugar cookie dough (tube ), cream cheese, cool whip, powdered sugar, strawberry glaze, fresh strawberries, sliced

pillsbury pie crusts, cream of mushroom soup, cream of celery soup, cream of chicken soup, boneless chicken breasts, veg-all, evaporated milk, salt and pepper

pillsbury refrigerated breadsticks (12 breadsticks), packaged pre- cooked bacon (from 2.1-oz package), egg, beaten, packaged pre- cooked bacon, finely chopped, chopped fresh parsley , if desired

pillsbury grands refrigerated buttermilk biscuits, oil , for deep fryer, sugar, cinnamon, icing, candy sprinkles (optional)

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 mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed

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

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

pillsbury pizza dough (sold in tubes in refrigerator section with biscuits and ready to bake cookies), ground beef, onion powder , to taste, garlic powder , to taste, black pepper , to taste, frozen spinach, thawed, shredded mozzarella cheese or 1 cup cheddar cheese, tomato sauce (i recommend classico brand)

pillsbury flour, sugar, baking powder, salt, plain yogurt, oil, eggs, shredded coconut, nuts, sugar, cinnamon, crushed pineapple, drained

pillsbury refrigerated classic pizza crust, garlic alfredo sauce, frozen spinach (thawed and squeezed dry ), mozzarella cheese, shredded, parmesan cheese

pillsbury yellow cake mix with pudding, comstock pie pumpkin pie filling, sugar, eggs, cinnamon, nutmeg, allspice, mdedium whipping cream, butter, criso shortening, butter, philadelphia cream cheese, powdered sugar, vanilla, whipping cream

pillsbury ready pie crust, veg-all , 15oz, cream of chicken soup , 10 3/4 oz, cream of potato soup , 10 3/4 oz, chicken breasts, onion (minced very fine ), american cheese slices

pillsbury pie crusts, cinnamon , for sprinkling on dough, honey, for drizzling, vegetable oil, for frying, fresh pineapple, cantaloupe, strawberry, fresh orange juice, tequila , flamed to remove alcohol (optional), agave nectar or 3 tbsp agave syrup or 3 tbsp honey

pillsbury plus white cake mix, rolled oats, margarine or butter softened, egg, cherry fruit pie filling, chopped nuts, brown sugar packed firmly

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.