substitute spices of your choice for lemon pepper if desired
- lemon pepper
- chicken pieces
On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite
- unsalted butter
- Salt and pepper
- bay leaf
- cold water
- tomato paste
- celery
- vegetable oil
- minced garlic
- high-quality imported Arborio rice
- dry white wine
- chopped parsley
- heavy cream
- Salt and pepper
I used old cheddar cheese because i couldn’t find any smoked – smoked gouda was also recommended.
Also, try using toothpicks or small bamboo skewers to keep the chicken closed around the stuffing otherwise the cheese has a tendancy to leak out.
- cream cheese
- smoked cheddar cheese
- boneless chicken breast
- scotch whiskey
- unsalted butter
- Dijon mustard
- fresh lemon juice
- chopped fresh dill
- plain dried breadcrumbs
- cayenne pepper
- Tabasco pepper sauce
- yellow cornmeal
- all-purpose flour
- salt
- freshly ground black pepper
- vegetable oil
- oil-packed tuna
- dry breadcrumbs
- grated parmesan cheese
- farfalle
- refrigerated Alfredo sauce
- thinly sliced green onions
- dried oregano
- grated lemon peel
- fresh lemon juice
It probably started with a different name, but I’ve made lots of adjustments, and my daughter, who does the “Smashing,” named it
- plain dry breadcrumbs
- olive oil
- butter
- fresh lemon juice
- skinless boneless chicken breast halves
- Parmesan Cheese to taste
- salt
- ground black pepper
No kidding—this takes just five minutes to put together!
- linguine
- butter
- green onions
- garlic cloves
- dry white wine
- finely grated lemon peel
- clam juice
- whipping cream
- chopped fresh basil
makes 1 14-16" pizza crust
- warem water
- sugar
- active dry yeast
- EVOO
- bread flour
- salt