Orzo With Parmesan and Basil

My new favorite side, thanks to my sister-in-law Jane.

2 T. butter (I use olive oil)
1 c. uncooked orzo
1 (14.5 oz.) can chicken broth
1/2 c. grated Parmesan cheese
Sprinkle in dried basil to taste (about 1/2 tsp.)
s&p to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes. Mix in Parmesan cheese and basil. Season with s & p.

Comments

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends. Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Sprinkles' Lemon Buttercream Frosting

1 cup butter, softened 3 3/4 cups confectioners' sugar juice and zest of one lemon 1 tsp. vanilla 1/8 tsp. salt Combine butter, sugar, and salt and beat till well combined. Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy. I made this for lemon cupcakes for a baby shower and it was so good! I did add a little more sugar so it was a little stiffer and easier to pipe with a decorating tip.

Ghoulosh

I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u

Bon Appetit Friends

Search This Blog