Hellobee Boards

for holiday dinners with my family, i almost always make a french apple tart from julia child. and my coworkers like the banana bread i make from this recipe:

http://www.bonappetit.com/recipe/julias-best-banana-bread

@Tanjowen: mmmm sounds soooo creamy and yummy, perfect for the chilly fall days coming up... thanks!!!

@Leialou: @mrs. wagon:

The risotto recipe is adapted from this Williams Sonoma one.. http://www.williams-sonoma.com/recipe/risotto-with-mushrooms.html

6 cups low-sodium chicken stock, plus more as needed (I stretch with water if the 6 cups isn't enough)
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean
and sliced
2 cups Arborio rice (do not substitute this!)
1/2 cup dry white wine
3 Tbs. beef demi-glace (I don't use this, the wine and chicken stock is sufficient)
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

In a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.

In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. (**I always take the mushrooms out because I like them to still have a little bit of texture, I add them back at the end with the cheese and butter) Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. (***This is the key to good risotto, you have to constantly stir and be patient in letting the rice absorb the liquid slowly, this is what makes it so creamy). The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, the demi-glace and cheese (**This is where I add back the mushrooms and chicken. Sometimes I will toss in a handful of chopped spinach too, it will cook with the residual heat). Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.

I usually do this with chicken as well. I cut it up and cook it before the mushrooms and onions. I add it back in at the end with the mushrooms.

This dish isn't low fat or fast!

@Boheme: tex mex spaghetti? Do share!

@Rainbow Sprinkles: I'll type it out when I get home! Its basically just homemade spaghetti sauce, but I add Ro-Tel, chili powder, and cayenne to it

Carbomb cupcakes.... I only make them once a year at St. Patrick's day but the weeks leading up people start asking me if i'm going to make them again. They are just so much work

My parents owned a Chinese restaurant. I make their version of the Crab Rangoons and homemade plum sauce to parties and that has become my signature "must bring"

@mrschickpea: I'd love your Mac recipe mine always comes out dry...

@mrs. wagon: Square recipe below

Bottom Layer
1/2 c flour
3/4 c Rice Krispies
1/4 tsp baking soda
pinch of salt
1/3 c packed brown sugar
1/3 c butter (melted)
Combine ingredients and press into a greased 8" square pan. Bake at 350F for 10 minutes or until golden brown.

Middle Layer
14oz Sweetened condensed milk
1/4 c butter
1/2 c packed brown sugar
In sauce pan over medium heat melt butter, then stir in brown sugar and condensed milk. Bring mixture to a boil. Boil for 5 minutes stirring constantly. Remove from heat and pour over cooked bottom layer. Chill in the fridge for at least an hour before adding the top layer.

Top Layer
1/2 c semi sweet chocolate chips
1 1/4 c Rice Krispies
Melt chocolate chips in a bowl. Stir in Rice Krispies until well covered. Spread this layer over the chilled middle layer.

Chill the entire thing for a couple of hours and then cut into squares.

These will go fast so be prepared to make double!

@Espion: It is like a creamy caramel, they are my favourite treat and I have never met anyone who hasn't liked them!

Pringles chicken & "good pasta" - nothing classy over here.