Salsa Verde Chicken Bake
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 15 oz. jar Salsa Verde
- 4 oz. shredded Mexican Cheese
- Brown Rice
Creamy Pesto Pasta with Tomatoes
- 1 lb Penne
- 2 Slicing Tomatoes
- 1 cups Heavy Cream
- 6 oz Pesto
- 3 من المكونات الإضافية......
Pasta Cacio e Pepe
traditional Italian recipe
- 1 cup grated parmesan cheese
- 1 tablespoon ground black pepper
- 3/4 pound tonnarelli, linguini or spaghetti
- Good olive oil
- 1 من المكونات الإضافية......
Saffron Risotto
with chicken broth
- Half onion
- 4 tbsp extra virgin olive oil
- 2 teaspoon salt
- 24 oz arborio rice
- 3 من المكونات الإضافية......
Risotto All'amatriciana
- 24 oz arborio rice (700gr)
- 12 oz san marzano peeled tomatoes (794 grams)
- 4 oz diced pancetta (113 grams)
- totaste grated parmesan cheese (60 grams)
- 4 من المكونات الإضافية......
Porcini Mushroom Risotto
- 1 pound arborio rice
- 40 grams dried porcini mushrooms (package)
- chicken broth
- 1/3 onion
- 2 من المكونات الإضافية......
Chicken Parmesan Soup
20 minute chicken parm soup
- olive oil
- 1 diced yellow onion
- 4 cloves crushed garlic
- 1/2 tsp chili flakes
- 7 من المكونات الإضافية......
Risotto Ao Funghi
Rápido e Saboroso
- 300g de Arroz arbóreo
- 1 ½ copo de Funghi
- 1 copo de Vinho Branco
- 100g Queijo Parmesão ralado
- 3 من المكونات الإضافية......
Macarrão Cacio e Pepe
Simples e delicioso👌👌👌
- 300g de talharim
- 100g de queijo pecorino
- 1 fio de azeite
- Pimenta a gosto
- 1 من المكونات الإضافية......
Filé Mignon Ao Molho de Gorgonzola
Receita rápida e muito saborosa.
- 500g de filé mignon em tiras
- 150g de gorgonzola
- 150g de gouda (opcional)
- 100g de manteiga (opcional)
- 3 من المكونات الإضافية......
Risotto de Carne Seca
Clássico italiano com aquele toque brasileiro.
- 200g de carne seca
- 300g de arroz arbóreo
- 200ml de vinho branco
- 3 dentes de alho
- 6 من المكونات الإضافية......
Zucchini, Mushroom and Miso Risotto
- 1/2 cup onion, chopped
- 5 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 cup mushroom, chopped
- 5 من المكونات الإضافية......
