1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter
6 cups corn flakes
1 cup chocolate chips
1 cup butterscotch chips
Bring sugar and Karo syrup to a boil. Remove from heat and stir in peanut butter. Stir in corn flakes until well coated, spread in buttered pan. Melt chocolate chips and butterscotch chips togeter and spread on top. Cool.
Wednesday, May 13, 2009
Monday, May 4, 2009
Risotto with asparagus, peas and ham
I made a variation of this recipe a few nights ago. Failed attempt #3 at making creamy risotto (my rice is always a little bit crunchy!). Regardless of the texture, this is a great flavor combination, I loved the peas and the asparagus, especially.
Asparagus risotto with peas and hamadapted from Whole Foods
Ingredients:
1 pound fresh asparagus,
trimmed Sea salt Cooking liquid combined with beef, poultry or vegetable broth to make 7 cups
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
1 1/2 cups cooked ham
1 1/2 cups frozen peas
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated
Directions:
Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.
In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes. Add peas about 3/4 way though.
Final consistency should be creamy and the rice tender but slightly firm at the center.
Turn off heat and stir in asparagus spear tips, ham, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.
Asparagus risotto with peas and hamadapted from Whole Foods
Ingredients:
1 pound fresh asparagus,
trimmed Sea salt Cooking liquid combined with beef, poultry or vegetable broth to make 7 cups
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
1 1/2 cups cooked ham
1 1/2 cups frozen peas
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated
Directions:
Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.
In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes. Add peas about 3/4 way though.
Final consistency should be creamy and the rice tender but slightly firm at the center.
Turn off heat and stir in asparagus spear tips, ham, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.
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