There are great recipes I saved, and thought I share them.
Thought I make a new category today for other recipes around the internet ( recipehood ) .
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Be sure to try them, and to leave a comment about the recipe please go to the main website
Thank You.
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SERVES: 4

If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.

ingredients

• 2 tablespoons butter
• 1/2 pound mushrooms, cut into thin slices
• 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
• 1 tablespoon cooking oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

directions

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

website

There are great recipes I saved, and thought I share them.
Thought I make a new category today for other recipes around the internet ( recipehood ) .
The link and the end of the post will take you to the main website,
Be sure to try them, and to leave a comment about the recipe please go to the main website
Thank You.
———————–

Garlic bread can be a great addition to you dinner. These days, it seems easiest to just go to the local supermarket and pick up a loaf of garlic bread. However, the last time I checked out the ingredient list of my local supermarket chain’s garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil. Why eat the supermarket stuff when it’s so easy to convert a plain loaf of bread into garlicky goodness?This recipe works on a 16 oz. loaf of bread (the most common size sold in stores in my area). I find that a thin baguette (or ficelle) is too narrow for the garlic bread to be really satisfying. Using a typical artisan baguette or a batard works best.

Full recipe