Recipe's?!

[Mew]

Ingredients

• 1 package (16 ounces) spaghetti, broken into 2-inch pieces
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1-3/4 cups milk
• 1 tablespoon dried minced onion
• 2 teaspoons dried parsley flakes
• 1 teaspoon Worcestershire sauce
• 2 cups cubed fully cooked ham (about 1 pound)
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham.
• Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 433 calories, 15 g fat (9 g saturated fat), 57 mg cholesterol, 922 mg sodium, 50 g carbohydrate, 2 g fiber, 22 g protein.

[dramaqueen]

Ooh, that sounds yummy!

[Mew]

Originally Posted by dramaqueen

Ooh, that sounds yummy!

Ham-It-Up Spaghetti is my favorite meal. It has a really good taste and it fills you up.

[MaggieLynn]

This is the recipe im known for! (im going to school to be a chef and I have perfected this, gotten to the point were I dont even need to open the cook book) This is my famous risotto, it is cooked rice with a ton of cheese!!! The best part is that this is the basic recipe! you can add different cheese or add veggies or use different stock. Risotto is alot like pilaf but risotto is cooked different, for rice pilaf all of the liquid the rice is cooked in is added at once, where for risotto you add the liquid in this case stock a ladle full at a time. This will take about 20 minutes but it is the best comfort food!

Ingredients:

4 cups chicken broth
3 tablespoons butter
3/4 cup finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice (arborio rice is traditional risotto rice)
1/2 cup of dry white wine
1/2 cup freshly grated parmesan cheese ( I usually ad a cup, you can buy fresh grated in the store all packaged)
1/2 teaspoon salt ( i skip this because the cheeese is salty enough)
1/4 teaspoon black pepper (I usually skip this)

In a medium pot bring the broth to a simmer, then cover and keep on low heat.

In a large heavy sauce pan melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but do not brown it, look for transparent not brown, about 3 minutes. Add rice and stir to coat in the butter but do not brown the rice.

Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.

Add 1/2 cup of the simmering broth and stir until almost completely absorbed, 2 minutes.

Continue cooking the rice adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding more. Do this until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total. Remove from heat and add cheese and last tablespoon of butter, and salt and pepper if you wish. Serve immediately.

Enjoy :)
I also have recipes for wild mushroom risotto with peas, a vanilla and butter nut squash risotto recipe and I have a south west risotto recipe as well :) If you are interested in any of these let me know :)

[dramaqueen]

Sounds wonderful!!

[MaggieLynn]

The south west one is a school recipe and it is so good!

[dramaqueen]

Could you post the southwest one?

[MaggieLynn]

I have to find my big binder of recipes but yea of course :) (for each kitchen class we have at my school, we get about 100 recipes, I have 100 different soup recipes not joking, Right now Im up to 300 in the binder)

[dramaqueen]

Does anyone have any good crockpot recipes? We just got a new one today. :)

[MaggieLynn]

South West-ish Risotto

Ingredients

water 1 3/4 cup
vegetable broth 29 oz
olive oil 2 tsp
arborio rice or short grained rice 1 cup
cumin 1tsp
coriander (optional) 1tsp
garlic 4 minced cloves
green onions thinly sliced 1 cup
monterey jack cheese with jalapeno peppers or pepper jack cheese 3/4 cup
hot sauce 1/4 - 1/2 tsp
whole kernel corn 2 cups (frozen)
red bell peppers (chopped, bottled and roasted) 3/4 cup or your own roasted red bell peppers.



1. Combine water and broth in a medium sauce pan, bring to a simmer, do not boil. keep broth mixture warm over low heat

2. Heat oil in a large saucepan over medium high heat, add rice, cumin, coriander (if desired) and garlic; saute 1 minute. stir in 1/2 cup broth mixture; cook for two minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the liquid is absorbed before adding the nest, about 20 minutes.

3. Stir in onions, cheese, hot sauce, corn and bell peppers. cook for 3 minutes or until thoroughly heated.

Enjoy!!