Onion
Risotto With Shrimp, Tomatoes And Sun
- 10 basil leaves
- 6 tomatoes (plum)
- 2 clove garlic
- 1/2 onion
- 950 ml chicken broth combined with
- 475 ml water
- 240 gr arborio rice
- 160 gr shrimp
- 80 ml dry wine (white)
- 40 gr tomato pesto
Risotto-Italian Arborio Rice
- 1 onion
- 475 ml vegetables stock
- 120 gr italian arborio rice
- 16 gr romano cheese
- 10 gr parmesan
- 10 ml virgin olive oil
Risotto-style Orzo With Tomatoes And Asiago Cheese
- 3 garlic (cloves minced)
- 3 tomatoes
- 1 onion (minced)
- 1 black pepper (ground)
- 2,800 ml water to in a saucepan (boil)
- 200 gr orzo
- 180 ml chicken stock
- 32 gr asiago cheese (grated)
- 22 ml olive oil
- 5 gr parsley (minced fresh)
Ro*tel Spaghetti Sauce
- 4 garlic (cloves)
- 2 onions
- 120 ml wine (white)
- 30 ml olive oil
- 14 gr sugar
- 4 gr basil (dried)
- 4 gr oregano (dried)
- 1 package rotel tomatoes (diced)
Roast Beef A La Stroganoff
- 1 onion
- 450 gr thinly roast beef (sliced)
- 350 ml beef bouillon
- 240 ml sour cream
- 65 gr flour (cooked)
- 55 gr butter
- 50 gr celery (chopped)
- 40 gr mushrooms
- 5 ml soy sauce
Roast Beef Salad
- 2 tomatoes in (cut wedges)
- 700 gr beef roast
- 120 gr salad greens
- 120 ml teriyaki sauce
- 100 gr celery (sliced)
- 85 gr mushrooms (fresh sliced)
- 80 ml oil
- 60 ml vinegar
- 60 gr green
- 1 gr ginger (ground)
Roast Capon With Rye Bread Stuffing
- 6 cubed day-old rye bread
- 1 cube chicken bouillon
- 1,600 gr capon
- 120 ml boiling water
- 60 gr onion (finely chopped)
- 60 ml boiling water
- 55 gr butter
- 50 gr celery (finely chopped)
- 7 gr parsley (finely chopped)
- 1 gr salt
Roast Duckling
- 6 cupfuls
- 4 onion quarters
- 3 onions
- 2 ducklings quarters (into)
- 950 ml duck giblet broth
- 6 gr salt
- 1 gr pepper
Roast Fresh Ham With Chayote Fntv
- 6 garlic (cloves)
- 2 chayote
- 1 pork shoulder (fresh)
- 1 onion (white)
- 1 bunch parsley
- 110 gr brown sugar (light)
- 60 ml lime juice
- 60 gr dark rum
- 60 ml olive oil
- 6 gr salt
Roast Lamb A La Mum
- 15 mint leaves
- 12 sprigs rosemary
- 3 garlic (cloves)
- 2 lemons
- 1 leg of lamb
- 750 ml beef stock
- 325 gr potatoes (peeled)
- 100 gr brown onions
- 55 gr butter (unsalted)
Roast Leg Of Lamb With Rhubarb Mint Chutney
- 1 leg of spring lamb
- 1 lemon zest
- 1 onion
- 400 gr rhubarb
- 130 gr granulated sugar
- 60 ml lemon juice
- 16 ml vegetable oil
- 14 gr butter
- 1 gr mint (dried)
Roast Mallard With Root Vegetables
- 3 by
- 2 apple quarters (into)
- 2 water (inches)
- 2 apples
- 2 bosc pears
- 1 stick
- 1 onion
- 5,700 ml saucepan
- 1,000 gr farm raised ready to roast mallard ducks
- 800 gr pear poaching liquid
Roast Meat Loaf
- 1 egg
- 900 gr beef (lean ground)
- 120 ml milk
- 120 ml catsup
- 80 gr oats
- 60 gr onion
- 28 gr brown sugar
- 4 gr salt
- 2 gr parsley
- 1 gr savory
Roast Peppers Stuffed With Mushrooms
- 3 garlic (cloves crushed)
- 2 orange
- 2 peppers (yellow)
- 1 onion
- 300 gr tomatoes
- 260 gr tomatoes (chopped)
- 45 ml oliveoil
- 34 gr tomato paste
- 32 gr pitted black olives
- 30 gr pinenuts
Roast Pheasant With Rice
- 2 pheasants
- 1 savory (crushed)
- 1/2 glass of currant jelly
- 1/2 lemon
- 180 gr long rice (grain)
- 110 gr butter
- 120 ml port wine
- 100 gr celery (finely chopped)
- 45 gr mushrooms (sliced)
- 18 gr onion (minced)
Roast Turkey With Corn Bread Stuffing
- 2 egg yolks
- 1 1/2 onion
- 1 turkey
- 1/2 garlic clove
- 1/2 bay leaf
- 1/4 drippings (pan)
- 950 ml water
- 475 ml turkey stock
- 130 gr salt pork
- 110 gr butter
Roast Turkey With Grand Marnier Apricot Stuffing
- 4 sticks of butter
- 2 oranges
- 2 sticks butter (unsalted)
- 1 1/2 grand marnier
- 1 turkey liver
- 1 herb stuffing mix
- 475 ml chicken stock
- 270 gr apricots (diced dried)
- 260 gr bulk pork sausage
- 240 ml grand marnier in a saucepan
Roast Turkey With Stuffing
- 20 turkey
- 20 turkey will thaw in approx
- 7 in refrigerator
- 4 celery sticks
- 1 onion
- 1 poultry seasoning
- 700 ml water
- 475 ml broth from giblets
- 450 gr crumbled
- 120 ml water
Roasted Acorn Squash Soup
- 1 onion (yellow chopped)
- 1 clov garlic (finely chopped)
- 650 gr acorn
- 525 ml chicken broth
- 18 gr butter (unsalted)
- 4 gr sugar
- 1 gr black peppercorns (finely ground)
- 1 gr cinnamon
- 1 gr mace