from: 164
Ingredients
1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper
Directions
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.
When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.
from: Just Jenn
Ingredients
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk
Directions
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.
Freeze according to the instructions on your ice cream freezer.
from: Rachael Ray
Ingredients
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and chopped
1 lime, juiced
Spicy potato chips, any brand you like
Directions
Heat a large nonstick skillet with EVOO over medium-high heat.
In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in EVOO and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 1 1/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through, there shouldn’t be any pink in the middle.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red pepper, jalapeño, cucumber and lime juice.
When the burgers are done, transfer them to a serving platter alongside the mango salsa and spicy chips.
Yields 4 servings
from: Rachael Ray
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped
Directions
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.
While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.
Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.
Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.
Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.
Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.
from: Rachael Ray
Ingredients
1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
1 small onion, chopped
1/2 pound button mushrooms and stems, cleaned and chopped
2 sprigs dill, chopped
1/4 cup flat leaf parsley leaves, chopped (a small handful)
Juice of 1/2 lemon
1 tablespoon Dijon mustard, optional
2 hard-boiled eggs, chopped
Salt and freshly ground black pepper, to taste
4 6-ounce salmon filets, skin removed
2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
1 egg, beaten with a splash of water
Directions
Preheat oven to 425°F. Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.
Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.
Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half. On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages.). Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape. Brush with a light coating of the egg/water mixture to give it a nice sheen.
Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.