Risotto makes a great side dish. It's creamy, but not overly rich. It has a little bit of a bite, but not crunchy and not mushy. Once you get the hang of cooking it, you can add all sorts of ingredients. The possibilities are endless.
The title says it all. This is a base sauce that you can elaborate on in many different ways. You could add tomatoes, onions, prosciutto, etc. This time around I had some leftover pasta, and I wanted something fast. If you have time, it’s nice to add chicken or shrimp. I have made this with shrimp before, and it was delicious. I will include that recipe after the sauce recipe.
I found this recipe in a Cooking Light magazine, but changed it around just a snag.
This dish reminds me of my childhood, eating cooked down chicken thighs. So yummy!
If you want to elaborate on the seasoning, go ahead. We like everything spicy, but I put generic seasoning for this recipe.
This dish is so different yet so delicious. I have been waiting all year so that I can cook this for Thanksgiving to wow everyone. My boyfriend ate every bit of the leftovers, and he can't wait for me to fix it again!
I make this allllll the time. Everyone raves over it! It's so delicious it's sinful. I hope you guys love it as much as me and my family do!
I have done this dish with shrimp and then on several occasions fixed it with chicken.
I found this recipe in a Cooking Light magazine. The original recipe called for you to bake this dish, but I like it just as is. Very flavorful and everyone raved over it. I have made this quite a few times now, and it keeps getting better and better because I know how spicy or salty to make it. This is a dish that you can fine tune and add to it whatever you want. (peanuts, water chestnuts, broccoli, etc.)
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