Pumpkin Risotto Con La Zucca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN RISOTTO CON LA ZUCCA



Pumpkin Risotto Con la Zucca image

Provided by Mark Bittman

Categories     main course, side dish

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 12

5 cups 1-inch cubes pumpkin flesh
6 tablespoons butter or olive oil
1 large or 2 medium onions, diced
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
1 tablespoon minced fresh sage or rosemary
1 1/2 cups arborio or other short-grain rice
Salt and freshly ground black pepper
1/2 cup dry white wine
4 to 6 cups chicken, beef or vegetable stock
1/2 cup freshly grated Parmesan, plus more for garnish
1/4 cup thinly sliced almonds or chopped pistachios

Steps:

  • Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
  • Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
  • Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
  • Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
  • Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 825 milligrams, Sugar 6 grams, TransFat 0 grams

RISOTTO CON ZUCCA



Risotto con Zucca image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups butternut squash, peeled and cut into cubes
1 teaspoon nutmeg
1 tablespoon olive oil
2 ounces unsalted butter
3/4 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
Salt and pepper

Steps:

  • In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
  • Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.

ORZOTTO CON ZUCCA (BARLEY & PUMPKIN RISOTTO)



Orzotto Con Zucca (Barley & Pumpkin Risotto) image

This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.

Provided by -Sylvie-

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

140 g barley
2 liters chicken stock or 2 liters game stock
600 g pumpkin or 600 g butternut squash, cut into chunks
30 g butter
30 g grated parmesan cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
  • Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
  • Put the cooked pumpkin together with the butter into a blender and process to a puree.
  • Season to taste with salt and pepper.
  • Add the puree to the barley and season again with salt and pepper.
  • Just before serving mix the parmesan into the 'risotto'.
  • Serve hot with fresh crusty bread.

More about "pumpkin risotto con la zucca recipes"

PUMPKIN RISOTTO RECIPE (RICETTA RISOTTO ALLA ZUCCA)
2020-09-14 Heat the olive oil on low heat and sauté the onions for 3 minutes, stirring. Add the chopped pumpkins, stir, and leave to cook for 10 minutes, adding a small amount of stock when necessary, to stop it burning. After 10 minutes, add the rice, and coat with all that fat, stirring well. Toast the rice for 1 minute.
From linsfood.com
5/5 (21)
Category Main Course or Starter
Cuisine Italian
Calories 375 per serving

RISOTTO DI ZUCCA - PUMPKIN RISOTTO - ITALIAN VEGETARIAN RECIPES
2020-02-02 Onions and pumpkin. Now place 1 spoon of olive oil in a sauce pan and heat it. Add the rice, toast it for a minute until it becomes translucent, add the glass of wine and let evaporate. Add the pumpkin and a bit of the broth. Stir and slowly start adding the broth waiting every time for it to be absorbed by the rice.
From cookinvenice.com
Estimated Reading Time 1 min

PUMPKIN RISOTTO (RISOTTO ALLA ZUCCA)
2018-11-07 Pumpkin Risotto (Risotto di Zucca) (This recipe is for 2 people, double it for 4) Ingredients: 1 Tablespoon olive oil. 1/2 cup chopped onion . 1 cup chopped and peeled pumpkin (or 1/2 cup canned or cooked and puréed pumpkin) 1 cup rice for Risotto (Arborio or any short grain starchy rice) 3 -4 cups Vegetable broth, keep heated on a burner. Salt (adjust according …
From thehomesteadtraveler.com
Estimated Reading Time 5 mins

PUMPKIN RISOTTO - CAROLINE'S COOKING
2019-10-03 Cut into a relatively small dice. Peel and dice the onion and garlic. Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if …
From carolinescooking.com

RECIPE - RISOTTO DE ZUCCA (PUMPKIN RISOTTO) - COOKINGBITES …
2019-08-19 Ingredients: (Serves 4) 600g (1 lb 5 oz) pumpkin flesh, chopped into very small chunks 2 tbsp olive oil 90g (3 1/4 oz) butter 4 sprigs of fresh rosemary, 2 finely chopped, 2 whole
From cookingbites.com

PUMPKIN/SQUASH RISOTTO - ANTONIO CARLUCCIO FOUNDATION
Heat half the butter in a large shallow pan, and fry the onion for about 10 minutes, until softened a little. Add the grated pumpkin and fry for 5 minutes. Add the rice and stir around to coat each grain with fat. Pour in the wine, and let this evaporate for a couple of minutes. Now start adding the hot stock in ladlefuls.
From antoniocarlucciofoundation.org

PUMPKIN RISOTTO - ANTONIO CARLUCCIO FOUNDATION
In a pan, heat the oil and a third of the butter, then add the whole sprigs of rosemary, the garlic clove and pumpkin. The pumpkin will automatically exude some liquid and so no water needs to be added. Cook for about 20 minutes or until the pumpkin softens and dissolves. Remove the rosemary sprigs and garlic clove.
From antoniocarlucciofoundation.org

PUMPKIN RISOTTO - PINTEREST
See more ideas about pumpkin risotto, risotto, ethnic recipes. Oct 3, 2019 - Explore SpaghettiLover's board "Pumpkin risotto" on Pinterest. See more ideas about pumpkin risotto, risotto, ethnic recipes. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by …
From pinterest.nz

RISOTTO CON ZUCCA E SALSICCIA – RISOTTO WITH PUMPKIN AND SAUSAGE
2017-02-10 Heat the olive oil in a large sauce pan, and gently saute the onion. When slightly browned, add the pumpkin and sausage. Cook for about 5 minutes. Season with salt and pepper. In a large saucepan, heat the stock, keeping it just below a simmer. Add the rice to the sauté pan with the pumpkin and sausage.
From chefbikeski.com

RISOTTO ALLA ZUCCA | TRADITIONAL RICE DISH FROM ITALY
Pumpkin risotto is a traditional autumn dish that is mainly associated with northern Italy, particularly with the regions of Veneto and Lombardy. The pumpkin can be prepared and puréed separately, or it is slowly cooked alongside short-grain rice, onions, white wine, and vegetable stock. The whole dish is occasionally enriched with nuts ...
From tasteatlas.com

RISOTTO WITH PUMPKIN - ITALY HERITAGE
Nel frattempo mettiamo in cottura le sfere di zucca nel brodo, e tostiamo il riso con la restante zucca. Quindi aggiungiamo metà del burro in una casseruola, aggiungiamo 2 cucchiai di olio extravergine d'oliva, e il resto della cipolla. Una volta che la cipolla si è appassita, diventata trasparente, aggiungiamo la zucca.
From italyheritage.com

PUMPKIN RISOTTO RECIPE (RICETTA RISOTTO ALLA ZUCCA)
Pumpkin Risotto Recipe (Ricetta Risotto alla Zucca) – 5 cups vegetable stock (or chicken stock) – 1.7 lb pumpkin flesh ½ a small pumpkin – 1 onion medium – 2 Tbsp EV olive oil – 8.8 oz Vialone Nano rice or any risotto rice – 0.5 cup dry white wine skip, if you don't do alcohol – freshly ground black pepper
From linsfood.com

RISOTTO ALLA «ZUCCA» (PUMPKIN RISOTTO) - MEMORIE DI ANGELINA
2009-11-23 Ingredients. 500g (1 lb) risotto rice 1 medium onion, finely chopped 250g (1/2 lb) baby yams, peeled and cubed A splash of white wine Broth, q.b.
From memoriediangelina.com

PUMPKIN RISOTTO - ITALY MAGAZINE
2016-11-25 Instructions. Bring the vegetable broth to a simmer in a medium saucepan. Pour the extra virgin olive oil in a medium pot, add the chopped shallot and cook for 5 minutes over medium heat until translucent. Pour in the rice and toast for 1 minute stirring frequently.
From italymagazine.com

RISOTTO ALLA ZUCCA CON RUCOLA - PUMPKIN RISOTTO WITH ARUGULA
2016-10-27 Finalmente dopo tanti giorni, riesco a preparare questo risotto, consigliatomi da un'amica qualche tempo fa! Che dire? Che adoro la zucca lo sapete già! :D Che faccio spesso i risotti pure! :D Ma devo ammettere che se non avessi avuto il suggerimento non avrei mai aggiunto la rucola!!! ^_^ Una scoperta sensazionale!
From foodieintranslation.blogspot.com

RISOTTO STYLE PASTA WITH PUMPKIN OR WINTER SQUASH
2021-11-21 Busiate pasta with Trapanese pesto from Trapani. Casarecce with pumpkin and orange pesto. Roasted Red Pepper Pesto with Casarecce Pasta. Fusilli pasta with black olive pesto and tuna. Long Fusilli Pasta with Pesto Calabrese. Matcha Pesto for Pasta. Pappardelle pasta with walnut sauce and black truffle shavings.
From the-pasta-project.com

PUMPKIN RISOTTO (RISOTTO DI ZUCCA) - DIABETES FOOD HUB
Directions. In a heavy-bottomed saucepan, warm the oil over medium heat. When the oil is hot, add the onion and sauté until tender, about 3-5 minutes, but do not let the onion brown. Advertisement. Add the rice and the pumpkin, and stir. Add the wine. Stir and cook until the wine evaporates. Add just enough stock to cover the rice.
From diabetesfoodhub.org

CREAMY PUMPKIN RISOTTO: ITALIAN RECIPE - BLOG DI GIALLOZAFFERANO
2021-12-16 Remove the pan from the heat and add the butter into small pieces. Stir the pumpkin risotto for about a minute, then add the Parmesan cheese as well. Mix it with the rice, stirring vigorously for about a minute. When it has absorbed the Parmesan well, add the chopped parsley. Serve the creamy pumpkin risotto immediately.
From blog.giallozafferano.com

RISOTTO ALLA ZUCCA (WINTER SQUASH RISOTTO) - CURIOUS CUISINIERE
2019-10-26 In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
From curiouscuisiniere.com

RISOTTO ALLA ZUCCA (PUMPKIN RISOTTO) - NEW HAMPSHIRE HOME …
2019-08-23 Cut off the pumpkin stem and, with a vegetable peeler, remove the skin. Cut the pumpkin in half, and remove and discard the seeds and stringy flesh. Dice enough pumpkin into ¼-inch pieces to make 1 cup. Reserve the rest of the pumpkin for another use. In a heavy 2-quart saucepan, melt the butter over medium heat. Add the pumpkin and leek. Cook ...
From nhhomemagazine.com

PUMPKIN RISOTTO / RISOTTO DI ZUCCA - CIAO ITALIA
Dice enough of the pumpkin to make 1 cup. (Save any remaining pumpkin for another use.) In a large heavy saucepan, melt the butter. Add the pumpkin and leek and cook over medium heat, stirring often, until softened. Add the rice and stir to coat with the butter. Cook, stirring, until the rice begins to crackle, about 5 minutes; do not let brown.
From ciaoitalia.com

RISOTTO WITH BUTTERNNUT SQUASH - ITALIAN FOOD FOREVER
2020-11-15 Preheat the oven to 375 degrees F. Toss the squash pieces with the olive oil and spread out onto a baking sheet. Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove from the oven. In a heavy saucepan heat the olive oil over medium low heat. Add the onion and cook until softened.
From italianfoodforever.com

PUMPKIN RISOTTO (RISOTTO DI ZUCCA) RECIPE | EAT YOUR BOOKS
Save this Pumpkin risotto (Risotto di zucca) recipe and more from Risotto: 30 Simply Delicious Vegetable Recipes from an Italian Kitchen to your own online collection at EatYourBooks.com
From eatyourbooks.com

RAVIOLI DI ZUCCA (PUMPKIN RAVIOLI) - PASSION AND COOKING
2019-02-25 500 g (18 oz) pumpkin puree, better “zucca Mantovana” or butternut squash 150 g (about 1 ½ cups) freshly grated Parmesan cheese 100 g (3.5 oz) amaretti cookies, finely crushed
From passionandcooking.com

RISOTTO CON LA ZUCCA (WINTER SQUASH RISOTTO) - PASSION AND COOKING
2012-10-06 Preheat the oven to 200°C (390-400°F). Cut pumpkin in half crosswise and scoop out the seeds and stringy material. Wash in plain cold water. Place the pumpkin halves on a baking sheet and bake for about 11/2 hours or until the flesh is very tender when pierced with a fork. Don’t worry if the edges are browned.
From passionandcooking.com

RISOTTO ALLA ZUCCA (BUTTERNUT SQUASH RISOTTO) - THE BUSY BAKER
2021-09-14 Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent. Add the sage and salt and pepper and stir to combine. Add the cubed squash. Stir everything together well and let the squash cook a little bit in the pan, softening slightly and just barely caramelizing.
From thebusybaker.ca

PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN RECIPE BOOK
2021-09-29 Set aside 1/2 of the onion and a rosemary sprig (you’ll use them later in risotto). In a large pot add 6 cups of cold water, peeled carrot and potato, ½ onion, rosemary springs and 1-2 bay leaves. Bring to a boil and let simmer on low heat. 1 onion, 1 carrot, 1 potato, 2 rosemary sprigs, 1-2 bay leaves;, 6 cups water.
From italianrecipebook.com

RISOTTO ALLA ZUCCA (BUTTERNUT SQUASH RISOTTO) – SKINNY SPATULA
2021-08-07 Add the butternut squash to the pan together with 2 ladles of the stock and simmer for 15-20 minutes until tender. In a separate pan, toast the rice for 2-3 minutes on medium heat by adding it straight to the pan. Add the white wine and cook for another minute or until the alcohol evaporates.
From skinnyspatula.com

PUMPKIN RISOTTO (RISOTTO CON LA ZUCCA) RECIPE | EAT YOUR BOOKS
Pumpkin risotto (Risotto con la zucca) from Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte by Anna Del Conte. Shopping List; Ingredients; Notes (1) Reviews (0) shallots ...
From eatyourbooks.com

RISOTTO CON ZUCCA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com

BRONTE PISTACHIO AND PUMPKIN RISOTTO WITH CASTELMAGNO
2019-01-18 Ingredients. 500 grams of pumpkin red NET waste. 400 grams of rice Carnaroli. a golden onion. a pinch of chopped Rosemary. salt and pepper, to taste. 50 ml dry white wine
From sicilianicreativiincucina.it

PUMPKIN RISOTTO ITALIAN RECIPE - RECIPES FROM ITALY
2020-10-09 How to Make Pumpkin Risotto: Directions. Step 1) – First start with the pumpkin so remove the seeds and skin and cut it into small pieces. Step 2) – Then cut the onion and place it in a stainless steel pan with the oil and half the butter. Let it sautè over low heat for about 5 minutes. Step 3) – Now add the pieces of pumpkin and a ...
From recipesfromitaly.com

ACQUERELLO CON ZUCCA, CAPESANTE SCOTTATE E ZUCCHINE
Remove the skin with a sharp knife. Dice the squash into cubes (half thumb size). Slice a spring onion and simmer it with extra-virgin olive oil in a large saucepan. Once the oil is warm and the spring onion starts to sizzle, add the squash cubes and keep stirring until they are half cooked. Season with sea salt.
From ricette.acquerello.it

RISOTTO ALLA ZUCCA GIALLA - MARTA'S COOKING CLASSES
2020-10-13 In a medium saucepan, saute ½ of the onion in butter and oil until translucent, or a couple of minutes. Then, add the chopped pumpkin …
From martascookingclasses.com

PUMPKIN RISOTTO RECIPE (RICETTA RISOTTO ALLA ZUCCA) | PINTEREST
2021-10-07 A recipe you can make in just 20 minutes | Pumpkin Risotto Recipe (Ricetta Risotto alla Zucca).. Oct 7, 2021 - This Pin was created by Azlin Bloor | Culinary Instructor and Food Blogger on Pinterest. A recipe you can make in just 20 minutes | Pumpkin Risotto Recipe (Ricetta Risotto alla Zucca).. Oct 7, 2021 - This Pin was created by Azlin Bloor | Culinary …
From pinterest.com

PUMPKIN RISOTTO ( RISOTTO DI ZUCCA) RECIPE - COOKEATSHARE
Preheat the oven to 220 C/425 F/Gas 7. Remove the seeds and fibre from the centre of the pumpkin and cut the flesh and skin into large chunks. Place skin side down on a baking tray brushed with a little extra virgin olive oil season with salt …
From cookeatshare.com

EASY RISOTTO: NON-STIR WITH PUMPKIN - DIVINA CUCINA
2015-12-07 Add salt to taste. Bring the water to a boil, cover and lower the heat. Cook for 14 minutes. The liquid should be totally absorbed. NOW you can stir. Add in some grated parmigiano reggiano and about 1/2 cup of water. Start to stir. the stirring now will bring out the creaminess in the risotto, without adding any cream.
From divinacucina.com

PUMPKIN RISOTTO - RISO ACQUA E SOLE
Finely chop the onion and let it fry in a large pan with a little oil, then add the diced pumpkin and brown it for a few minutes. Start adding a ladle of broth, and add more, gradually, until the pumpkin is cooked (about 20 minutes). Separately, toast the rice over high heat until it becomes opalescent, turning it often for 2-3 minutes. Then ...
From risoacquaesole.it

PUMPKIN RISOTTO RECIPE (RICETTA RISOTTO ALLA ZUCCA)
Sep 14, 2020 - Deliciously easy pumpkin risotto recipe, cooked in 20 minutes, and taken up a notch with a spicy, balsamic pumpkin topping. Sep 14, 2020 - Deliciously easy pumpkin risotto recipe, cooked in 20 minutes, and taken up a notch with a spicy, balsamic pumpkin topping. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com

PUMPKIN RISOTTO RECIPE | KITCHN
2021-09-28 8 tablespoons. (4 ounces) unsalted butter. 8 ounces. shallots (7 to 8), minced. 1 3/4 cups. arborio, carnaroli, or vialone nano rice. 1 1/2 cups. dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth. 1 1/4 cups.
From thekitchn.com

BUTTERNUT SQUASH RISOTTO (RISOTTO ALLA ZUCCA) - STEFAN'S GOURMET …
2016-06-18 Instructions. Preheat the oven to 190C/375F (fan forced). In the mean time, cut the squash in half lengthwise, and scoop out the seeds with a spoon. Bake the squash on a baking sheet with 120 ml (1/2 cup) of water in the oven at 190C/375F until tender, about 45 minutes. Then take it out of the oven to cool.
From stefangourmet.com

PUMPKIN RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
Filter the broth (2-3) and keep it warm. Then start preparing the pumpkin: clean it, cut it into slices 4 and then into small cubes 5. Finely chop the onion 6. and put it in a large pan with the heated oil 7. Let the onion sauté over very low heat for about 10 minutes, until it is very soft 8. Then add the pumpkin 9 and brown it for a few ...
From giallozafferano.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Lemon Buddies Chex™ Mix_image Lemon Buddies Chex™ Mix

Pork Fajita Kabobs_image Pork Fajita Kabobs

Old Fashioned English Lavender Tea Scones_image Old Fashioned English Lavender Tea Scones

Creamy Coconut and Rum Baked Pineapple_image Creamy Coconut and Rum Baked Pineapple

Dulce De Leche Rice Pudding_image Dulce De Leche Rice Pudding

Valentine Meringues_image Valentine Meringues

Asian Five-Spice Chocolate Cake_image Asian Five Spice Chocolate Cake

Turkey Breast Medallions with Tomato Jam_image Turkey Breast Medallions with Tomato Jam

Zucchini with Dill_image Zucchini with Dill

Shortbread Hearts_image Shortbread Hearts

Saucy Poppyseed Chicken Skillet_image Saucy Poppyseed Chicken Skillet

Chocolate-Candy Cane Cupcakes_image Chocolate Candy Cane Cupcakes

Saffron Pasta with Pork and Tomato Sauce_image Saffron Pasta with Pork and Tomato Sauce

Creamy Chicken-Cauliflower Pasta_image Creamy Chicken Cauliflower Pasta

Mozartkugeln_image Mozartkugeln

ROASTED FISH WITH ARTICHOKES_image ROASTED FISH WITH ARTICHOKES

MEXICAN CASSEROLE W/ROASTED CORN & PEPPERS_image MEXICAN CASSEROLE W/ROASTED CORN & PEPPERS

CHICKEN, KALE & QUINOA SOUP_image CHICKEN, KALE & QUINOA SOUP

Grilled Sausage Dinner: The Italian Feast Recipe by Tasty_image Grilled Sausage Dinner: The Italian Feast Recipe by Tasty

Kelli's Korn Kake Recipe - (5/5)_image Kelli's Korn Kake Recipe (5/5)

Related Search

Baked Chicken And Rice Chimichangas

Bananas Foster Raspberry French Toast

Chocolate Ho Ho Cake

Chocolate Peanut Butter Oatmeal Cookies (gift Mix In A Jar)

Decadent Caramelized Tuna Patty Melts

Pasta With Fish Sauce

Torta Caprese

Tsrversionofchili'smargaritapresidentebytoddwilbur

Wingbeanandgrilledprawnsalad