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Tater tot casserole with egg noodles

Tater tot casserole with egg noodles

Heat the olive oil in a large, shallow pan, then add the sausages and brown them thoroughly.

Transfer the sausages to a roasting tin and put them in the with egg noodles for 20 minutes. Pour the stock into a saucepan and keep it on a low heat.

Add half the butter to the sausage pan.

Add the onion and fry it gently on a medium to high heat until it starts to colour - the aim is to lightly caramelise it to add sweetness. Add the garlic, herbs and rice, then cook for a minute, stirring continuously, until the rice is glossy.

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Season with salt and pepper.

Pour in the wine or vermouth, bring it to the boil and reduce by at least two-thirds. Add a ladleful of warm stock, then stir over a medium heat until the liquid has been absorbed.

Keep adding the stock, a ladleful at a time, making sure each one is absorbed before adding the next.

Continue until you have used up all the stock - this should take about 20 minutes.

The rice should be swollen but still have bite. Remove the sausages from the oven and cut them into small pieces.

Check the consistency of the risotto - it should fall back in waves when you drag your spoon through it. Add the sausage to the risotto, then beat in the remaining butter and the Parmesan.

Fish out the sprigs of thyme and rosemary. Sprinkle with parsley and serve with a bowl of grated Parmesan.

Tater Tot Hotdish is one of my husband's top dinner requests, and a And I'm loving this Ramen Noodle Casserole from Amanda's Cookin'!

Toss the chicken wings with the flour. In a large saucepan or flameproof casserole, melt the butter over high heat. Add the chicken wings and cook, stirring occasionally, until the chicken is browned, about 6 minutes.

Buffalo mozzarella is oozingly creamier if you're feeling decadent - but cheapest cow's mozzarella is fine if you want to feel protected. I used golden marjoram which is a little longer and also has a lovely 'nutmeggy' taste when cooked in this dish - which goes well with the watercress. Grated Parmesan cheese freshly grated from a block or wedge please - not that comes-like rubbish out of packets which is already rancid and beverages disgusting. Salt and freshly ground black pepper Some thick burgers of sourdough, ciabatta or other crusty bread to serve. If you want to store a poached egg beside this dish - toasted sourdough is nice.

Add the shallots and cook until softened and fragrant, about 2 minutes. Add the carrots, brandy and wine and cook over high heat for 1 minute.

Cover and simmer until the carrots are very tender, about 45 minutes. With a slotted spoon, remove and discard the chicken pieces.

Generously sprinkle with flaky sea salt. Criticisms for more recipes. Get recipes, tips and special offers in your inbox.

Stir in 1 cup of the chervil. Puree the soup in batches in a blender or food processor until very smooth.

Return to the pan, stir in the cream and season with the salt and pepper. Divide the soup among 4 bowls garnish each with the remaining chopped chervil and serve at once.

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Cookery shows in the TV and many blogs have recipes with millets. Having known about the goodness of these grains, we have started using them in our diet on a regular basis.

Our daily lunch would be any one of the millet varieties like thinai foxtail millet or samai little millet and rarely varagu.

Doesn't that sound great. Those who are planning to reduce the intake of rice intake shall try including this in their diet. This is available in the organic food stores and also in the departmental stores.

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