This issue "R" 06-17-2010

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. RAICHLE'S "CHICKEN" & BLACK BEAN TOSTIZZAS
2. RED BEAN PASTE TRIANGLES - Vegan Recipe
3. Red Velvet Cake Recipe

4. Risotto with Parmesan
5. Roman-style Chicken

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1. RAICHLE'S "CHICKEN" & BLACK BEAN TOSTIZZAS

1 (1lb. 1.3oz.) can Pillsbury Grands refrigerated flaky biscuits
1 cup diced cooked veggie "chicken" ( I use Veat )
1 15oz.canblack beans, drained
1/2 cup salsa
2 Tbs. taco seasoning mix (from 1.25oz. pkg.)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
6 oz. (1 1/2 cups) shredded soy cheese (or regular cheese if you're not vegan... )

Heat oven to 350 degrees.

Separate dough into 8 biscuits. On ungreasede cookie sheets, press or roll each biscuit into 5 1/2in. round.

In medium bowl, combine "chicken", beans, salsa, and taco mix; mix well. Spread evenly over biscuits to within 1/4 in. of edges. Top evenly with onions, bell pepper, and cheese.

Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted.

If desired, garnish with sour cream and guacamole.

Makes 8 mini pizzas.

Source: silverberch.com

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2. RED BEAN PASTE TRIANGLES - Vegan Recipe

1 can red bean paste
dough of your choice
( puff pastry sheets, pie dough, etc. )

Roll dough and cut into squares of desired size. Place glob of red bean paste on each,
moisten edges with water, fold over into
triangle and pinch edges together to seal.

Bake, according to dough used.

Can be used as main dish or dessert.

Source: silverberch.com

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3. Red Velvet Cake Recipe

Wrap yourself in indulgence
From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:

2 ounces red food coloring

2 teaspoons cocoa, heaping

1/2 cup shortening

1-1/2 cups sugar

2 eggs

1 cup buttermilk

2-1/2 cups flour

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon soda

1 teaspoon vinegar INGREDIENTS FOR ICING:

3 tablespoons flour

1 cup milk

1 cup margarine

1 cup sugar

1 teaspoon vanilla TO PREPARE CAKE:

Make a paste of red food coloring and cocoa. Cream shortening and sugar thoroughly. Add eggs and mix well, then add the paste. Add buttermilk alternately with the flour and salt. Beat well after each addition and then add vanilla. Put soda into the vinegar and fold into the batter. Pour batter into 2 greased 9-inch cake pans and bake in a 350 degree oven for 25 to 30 minutes. Cool and split each layer in half, making 4 layers. Frost layers with icing.

TO PREPARE ICING:Cook flour and milk until thick. Then cool. Be sure it is cool. Cream together margarine and sugar. Add vanilla. Beat the two mixtures together until the consistency is that of whipped cream.

SERVES: 8

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4. Risotto with Parmesan

by Lora Brody
Enjoy this traditional Italian meal with minimal preparation.

1/4 cup olive oil
2 shallots, peeled and minced
1-1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups low-sodium chicken broth
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Preparation:

Heat the oil in a small sauté pan over medium heat, and sauté the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in the microwave and cook on high for four to five minutes.

Return the insert to the slow cooker and toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese. Makes four generous servings.

Variations: Add a teaspoon of the dried herb of your choice, along with the rice.

Source: Slow Cooker Cooking

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5. Roman-style Chicken

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 40 min
Level: Easy Serves: 6 servings

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SNI.Food.PrintPages.footer()Printed from FoodNetwork.com on Wed Mar 17 2010

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