Recipes Included On This Page Parmesan Risotto Peach Pie Pizza Shortbread Cookies - Savory Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Parmesan Risotto Recipe By : Chris Kimball Serving Size : Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 4 tablespoons (1/2 stick) unsalted butter 1 onion, minced 1 garlic clove, minced 2 cups Arborio rice 1/2 cup dry white wine 5 cups low-sodium chicken broth 1 1/2 cups water 1 cup grated Parmesan cheese (2 ounces) 2 tablespoons minced fresh chives 1 teaspoon fresh lemon juice Salt and pepper, to taste Risotto usually demands the cook's attention from start to finish which is why this hands-off slow-cooker version is so appealing. Finished with butter, nutty Parmesan, a dash of lemon juice, and fresh chives, this risotto is so creamy that no one would suspect you didn't spend time at the stovetop laboriously stirring it. Coat slow cooker with vegetable oil spray. Melt 2 table- spoons butter in 12-inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until ends of rice kernels are transparent, about 3 minutes. Stir in wine and cook until fully absorbed, about 1 minute; transfer to slow cooker. Bring broth and water to boil in saucepan. Stir 3 cups hot broth mixture into slow cooker. Cover and cook until rice is tender, about 2 hours on high. Return reserved broth mixture to boil. Slowly stream 2 cups more hot broth mixture into slow cooker, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in Parmesan, chives, remaining 2 tablespoons butter, and lemon juice. (Adjust risotto consistency with additional hot broth mixture as needed.) Season with salt and pepper to taste and serve. (This dish does not hold well on warm setting.) Cooking time: About 2 hours on high Contributed to the FareShare Gazette by Art; September 9, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Peach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch baked pie shell 2 cups sliced fresh peaches 1 cup mashed peaches 1/2 cup orange juice 1 cup sugar 2 1/2 tablespoons cornstarch [aka cornflour in the UK] Fill the baked pie shell with the sliced peaches. Put the mashed peaches, orange juice, sugar and cornstarch in a saucepan; boil until the mixture is clear and slightly thickened. Pour the hot mixture over the sliced peaches. Cool thoroughly before serving. Hallie's note: This tasted good but when I made it the mashed peach mixture did not turn clear or translucent and looked somewhat unappealing when poured over the peach slices so I served it with whipped cream. Next time I think I would reserve some of the peach slices and arrange them on top of the peach puree. Also, the hot mixture tasted like it was sweetened properly but I felt that the whole pie could have used more. Obviously this will vary according to the peaches but I found it difficult to judge. Maybe if I made it several times I would get the hang of it but I don't often get really nice fresh peaches to practice on. <G> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (0.2% calories from fat); trace Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pizza Shortbread Cookies - Savory Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter -- (1/2 stick) 1/2 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese -- (freshly-grated) 2 tablespoons chopped sun-dried tomatoes 1 tablespoon minced garlic 3/4 cup flour 1/4 teaspoon kosher salt 1. Preheat oven to 425 degrees F. 2. Place all ingredients in the work bowl of a food processor fitted with the metal blade. Pulse until mixture comes together to form a dough. 3. Roll dough out on a lightly-floured surface to about 1/4-inch thick. 4. Cut into triangles. Place on a baking sheet. 5. Bake 6 to 8 minutes until lightly browned around the edges. Yield: 12 (depends on size) These pizza cookies are like a savory shortbread cookie. The sun-dried tomatoes add flavor and wonderful color. Source: "Stephanie Gallagher for Cooking for Kids @ about dot com" S(Formatted by Chupa Babi): "Aug 2011" Yield: "1 dozen" Contributed to the FareShare Gazette by Chupa; 15 September 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 6g Fat (58.8% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

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