In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
Follow recipe for \"Roasted Chicken Breast Base Recipe\" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
o burn garlic.
Cook for about 2 minutes. Add wine
ith paper towels.
Make mushrooms:.
In cleaned skillet saute
oil for 10-15 minutes, or until tender.
To saute mushrooms
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes.
Saute mushrooms in margarine in large skillet until browned on all sides.
Pour soup and lemon juice over mushrooms.
Season with salt and pepper.
Yields 6 cups.
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
In a large bowl mix all the ingredients together very well.
Place a hand full of the mixture a cutting board and roll out or pinch together to the thickness of a bread stick.
If the mixture is too wet just add more quick oats or bread crumbs.
Cut into 2' sections and place on lightly greased baking sheets.
Preheat the oven at 375 and bake for 20 minutes or until there is no pink.
Serve as a side dish with salad and rice or with spaghetti sauce and pasta.
I also use this recipe for hamburgers on the barbecue, it is great!
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
In a frypan (cast iron is best) heat the oil and brown the mushrooms.
Add the cottage cheese.
Sprinkle the parmesan cheese over.
Add salt and pepper to taste.
Stir and turn over and over so it does not stick.
When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
Meanwhile toast bread crisp.
Lightly spread with a very little margarine.
Place tomato slices on toast.
Sprinkle salt and pepper over.
Pour mushrooms and cheeses over tomatoes.
Serve immediately.
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ith two tablespoons of water for about two minutes.
Saute
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done
lace mushrooms in bag with flour; shake to coat.
For each
For leeks: Bring leeks and cream