MAKING 1) Cut artichokes into 1/2" cubes after peeling them. 2) Take a large saucepan and place artichokes in it followed by adding water and lemon juice. 3) Cover and simmer for 5-7 minutes till they just begins to be soft. 4) Drain the excess liquid. 5) In... - 46.1669

Peel the artichokes carefully, dividing into pieces according to the nobs. Place the artichokes and the first 1/2 tsp salt in a saucepan, cover with boiling water. Cover, bring to the boil, reduce heat, and simmer 10-15 minutes or until tender. Drain,... - 42.9379

Cut the Jerusalem artichokes into 1/2-inch slices. Place in a casserole that can go to the table. Add the cream and season with salt and pepper and Tabasco. Over lowest possible heat, preferably over an asbestos plate, cook only until thoroughly heated; do... - 30.6045

Wash and peel Jerusalem artichokes; slice. In covered pan cook in a small amount of boiling salted water till tender, 10 to 15 minutes. Drain well. Melt butter in a saucepan; blend in flour, salt, and white pepper. Add cream or milk all at once. Cook and stir... - 31.9548

1. Scrub the artichokes thoroughly and trim. 2. Cook in boiling salted water for approximately 5-10 minutes until just tender but not broken up. Cool slightly and remove skins. 3. Liquidise the artichokes with the lemon juice, curd cheese and 2 tablespoons of... - 39.606

GETTING READY 1) Follow the packet instructions and cook the artichokes 2) Add the lemon juice, garlic and salt to the water MAKING 3) Drain the hearts onto absorbent towel and allow to cool 4) Into a mixer bowl add the cream cheese and beat till smooth 5)... - 47.4886

Prepare and boil artichokes but add olive oil to cooking water. When stem ends are fork tender, drain artichokes. Let cool slightly, then pull out center leaves. Using a spoon, scrape out fuzzy centers. Cool, wrap, and refrigerate artichokes for 1 hour or... - 36.9997

1. In a small saucepan, season the artichokes with salt and black pepper and simmer them in the cream over moderately low heat until they are very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree until smooth. Add the lemon... - 23.3329

Wash and peel artichokes; slice. Cook, covered, in a small amount of boiling salted water till tender, 10 to 15 minutes. Drain well. Melt butter in a saucepan; blend in flour, salt, and white pepper. Add cream all at once. Cook and stir till mixture thickens... - 33.2176

Wash and peel Jerusalem artichokes; slice. In covered pan cook in a small amount of boiling salted water till tender, 10 to 15 minutes. Drain well. Melt butter in a saucepan; blend in flour, salt, and white pepper. Add cream or milk all at once. Cook and stir... - 33.0863

1. Prepare and slice onion. 2. Melt the butter or margarine in a medium sized saucepan, add the onion and cook gently for 5 minutes without browning. 3. Meanwhile, peel the artichokes, slice thickly and add to the pan. 4. Cook for about 10 minutes, stirring,... - 41.2207

In stock pot, saute chopped onion in butter. Add flour; cook 2 minutes, stirring constantly. Add chicken broth and chopped artichokes. Cook on medium heat until mixture thickens, stirring constantly. Add evaporated milk. Cook for 5 minutes while stirring. Add... - 41.2299

GETTING READY 1) In a bowl, with cold water enough to cover artichoke and place the artichokes and the strained lemon juice to avoid discoloration. MAKING 2) In the cooker, melt the butter or margarine and saute the onion until soft. 3) Pour of the water and... - 45.6914

MAKING 1. Take a 2-quart saucepan and drain marinade from artichoke hearts. 2. Use press to crush garlic cloves or mince them for adding into marinade. 3. Add onion into it and then cook for more 10 minutes over low heat, with lid on the saucepan. 4. Add... - 41.6397

Prepare artichokes, then boil, steam, or microwave. Drain and keep hot; or let cool and serve cold. In a small pan, combine vinegar, onion, and tarragon. Bring to a boil; boil until vinegar has evaporated. Set aside. Beat cream cheese until smooth, then add... - 36.0321

Combine the Jerusalem artichokes, the onions and 3 tablespoons of the butter in a saucepan. Cover tightly and cook over low heat, stirring frequently, for 8 or 10 minutes. Add the hot water and salt and pepper to taste. Cook 10 minutes longer. Puree in a... - 45.0091

GETTING READY 1) Peel the Jerusalem artichokes and then cut them into pieces of ½-inch each. Seep them in a bowl of cold water to which the strained lemon juice has been stirred. 2) Peel the onion and thinly slice it. Unless the cucumber is waxed, wipe and... - 45.2351

While artichokes are cooking, heat butter in the top of a large double boiler. Add onion and cook over medium heat about 3 minutes. Stir in a mixture of the flour, salt, pepper, monosodium gluta mate, dry mustard, and nutmeg. Heat until bubbly. Gradually add... - 38.9439

1 Finely grate the rind from the lemon and set it aside. Squeeze the juice and put it into a large bowl of cold water. Carefully peel the artichokes; reserve 2 and chop the rest into 1.5 cm (3/4 inch) pieces, dropping them into the lemon water as you prepare... - 38.0045

Peel the artichokes and place in a saucepan with the milk, water and salt. Bring to the boil slowly and simmer for 10 minutes or until tender. Arrange in a casserole, cover with the mushrooms and onions. Melt the butter in a saucepan, add flour to make a... - 41.3364

Wash and peel the artichokes and keep them in cold water until required. Slice the artichokes and put them in the pressure cooker with the onions, bayleaf, salt, pepper and stock. Put on the lid and bring to high (15 lb) pressure, then cook for 5... - 48.2386

Artichokes: Pour about 3 inches water into saucepan (not aluminum or cast-iron) that is just large enough to hold artichokes snugly; add lemon juice and salt and stand artichokes upright in pan. Cover pan and let simmer until bases of artichokes can be... - 38.8218

GETTING READY 1) Make small pieces of the artichoke hearts by cutting. 2) Process half the pieces with 2 tablespoons of cream in the blender and make a smooth puree. 3) Puree the remaining pieces with the left cream and mix together the two. MAKING 4) Now... - 38.8976

MAKING 1. Remove the leaves softly from the prepared artichokes. 2. Prefer leaves which are firm and had good edible portion. 3. In a bowl add cream cheese, seasonings, and milk. Beat till smooth. 4. Spoon 1/2 teaspoon cream cheese on the base of each... - 40.4283

Preheat oven to 400 °F (200 °C). Heat butter in ovenproof saute pan over medium heat. Add shallots and mushrooms; season well. Cook 8 minutes over high heat. Stir in pimento and curry powder; continue cooking 3 minutes. Incorporate cream and parsley;... - 31.4132

Remove the stalks and cook the artichokes in boiling salted water for 50 minutes. Take the artichokes out of the water, drain, and pull out the inner leaves and the choke so that the firm base of the artichoke can be seen. Stir the wine vinegar into the... - 39.0862

GETTING READY 1) Take veal escalopes and place them between moist non-stick sheets. Beat gently to thin them down and then slice them. MAKING 2) Take a frying pan and heat oil in it. Stir fry veal slices and proscuitto for about 2-3 minutes. 3) Use a... - 46.6168

MAKING 1 In a bowl, add salted water and soak the artichokes upside down to remove any insects from the leaves. 2 In a large pan, add water along with salt and vinegar. Bring to a boil. 3 Remove the stalks from the artichokes and place them head-down in... - 41.3925

1. Preheat the oven to 425°. In a heavy, medium saucepan, bring the cream and oyster liquor to a boil over moderately high heat. Cook until reduced by half, about 15 minutes. Remove from the heat. 2. Season the sauce with the mustard, salt, white pepper and... - 37.6087

The Artichokes: Rinse artichokes. Cut off stems and remove bottom row of tough leaves. With kitchen scissors, trim the tops of remaining leaves. Brush trimmed areas with lemon juice to avoid discoloration. Fill a large pot with water to a depth of 2 inches.... - 32.8254

GETTING READY 1) Preheat oven to 350°F (180°C) before baking. 2) Skin the artichokes and slice them into thick pieces. MAKING 3) Allow artichokes to be steamed for 15 minutes. 4) In the meantime, in a sauce pan, melt butter and add in flour. 5) Cook the... - 41.1683

MAKING 1. Stir gelatin into water and add salt and stir to dissolve also add vegetable or tomato juice, lemon juice, onion, pepper sauce and basil and chill until mixture congeals 2. Add shrimp, 1 avocado peeled and diced, and celery and pour into a 2-quart... - 39.9049

MAKING 1) Add in the cream cheese into a 1-quart microwavable serving dish. 2) Microwave on HIGH for about 30 to 60 seconds till the cream cheese soften. Halfway through, give the cheese a good stir. 3) Add in the marinated artichoke hearts, 1 tablespoon of... - 34.6072

In medium bowl, combine artichoke hearts, soup, cream cheese, Parmesan cheese, mozzarella cheese, green onions, roasted peppers, black pepper, red pepper and salt. Spread mixture in 2-quart baking dish sprayed with vegetable cooking spray. Cover and bake at... - 35.744

1. Scrub the artichokes, cover with boiling water and simmer 20 to 30 minutes, or until tender. 2. Drain, pull off skins. 3. Dress with melted butter, margarine, cream or White Sauce; season with salt and pepper. - 21.2941

MAKING 1. In a saucepan heat butter and saute mushrooms over medium heat for 5 minutes. 2. Stir in frozen artichoke hearts. 3. Cover and simmer for 7 or 8 minutes. 4. Mix cream, tarragon, salt, and pepper. SERVING 5. Serve warm. - 36.2853

Drain artichoke bottoms. Set aside. Cook spinach according to package directions. Drain. Saute onion in butter until tender. Combine spinach, sauteed onion, sour cream, Parmesan cheese, salt and pepper. Stuff mixture into artichoke bottoms. Sprinkle... - 41.6306

Saute onions in oleo. Add cooked, drained spinach. Add drained artichokes and sour cream. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 20 to 30 minutes. Serves 6. Even people who don't like spinach would like this uniquely flavored dish. - 36.1842

Stir together cream cheese, hot pepper seasoning, garlic powder, salt to taste, and cream until blended. Spread mixture on tip of each leaf, add a shrimp and sprinkle with paprika. To serve, arrange leaves on a round plate or tray in shape of a sunflower. - 33.5225

Melt butter in medium skillet over medium heat. Add onion and saute until translucent, about 10 minutes. Puree onion and artichokes in batches with some of stock in blender or processor. Pour into 3-quart saucepan. Blend in remaining stock. Simmer until... - 41.0799

MAKING 1) In a saucepan, pour in cold water. 2) Place the artichokes and gradually bring to a boil. 3) Drain the water and place the artichoke under running cold water to cool, before peeling off. 4) In the saucepan, pour in chicken stock. 5) Place artichoke,... - 47.8607

Place artichoke hearts in bottom of casserole. Mix together sliced mushrooms, crabmeat (which has been torn apart), and potato soup. Put juice from mushrooms and 1/2 c.cream in potato soup can to mix together. Add this liquid to the mixture - then pour all... - 34.593

GETTING READY 1) Cut off the artichoke stems with a sharp knife and slice off 1/3 top of each artichoke. 2) Scoop out the choke with a melon baller or spoon to make a cup and discard all the coarse outer leaves. MAKING 3) In a pan, place the artichoke... - 40.947

GETTING READY 1) Remove the stems of artichokes from the base and trim them. 2) With a scissors, round the leaves and then rinse them in water. MAKING 3) In a large kettle, place the trimmed artichokes in boiling salted water and soften them by cooking for... - 41.7168

MAKING 1) Clean the artichokes well 2) In a pan, parboil the artichokes in water. 3) Remove the skins and and simmer in milk with bacon till done. 4) In a saucepan, melt butter. Lightly sauté the onions and garlic. 5) Put in the sliced potato, and add stock... - 40.0216

GETTING READY 1) Set the oven to 375° F. MAKING 2) Tear off all leaves from the hearts and remove chokes. 3) Take a buttered shallow casserole and arrange the hearts in it. 4) Fill this with one of the creamed mixtures. 5) Combine bread crumbs with Parmesan... - 38.1148

With sharp knife, cut off stems of artichokes. Slice off top third of each. Using a melon-ball cutter or sharp-edged spoon, scoop out fuzzy choke and enough additional center leaves to make a generous hollow. Remove all coarse outer leaves. Set casings... - 43.0546

GETTING READY 1. Preheat and oven to 350°F MAKING 2. In a medium jar of a food processor or blender, add thawed artichokes and pulse until pureed. 3. Add the sour cream, parmesan and soup mix and blend to a smooth consistency. 4. Empty the mixture into... - 40.4283

Preheat oven to 350 degrees, Mix all ingredients together. Bake in small casserole dish 20-25 minutes.uncovered, until lightly browned. - 22.6982

Cook artichokes according to package directions until just tender (do not overcook). Drain and put on greased broiler-proof serving plate. Beat cream cheese with pepper sauce and sherry, then stir in clams. Spoon mixture onto cut sides of artichokes and... - 22.4593

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. Position knife blade in food... - 45.0752

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. Position knife blade in food... - 42.3169

GETTING READY 1) Preheat the oven to 375°. 2) In a colander, place the potato slices to rinse properly to remove the starch. 3) Pat dry the potato slices with paper towel and place aside by covering. 4) Peel the Jerusalem artichokes. 5) In a medium bowl of... - 44.3342

In large skillet, melt 1/4 cup (50 mL) butter. Cook garlic for 1 minute, without browning, and add spinach; cook for about 5 minutes longer or until most of liquid has evaporated. Season with nutmeg, and salt and pepper to taste. Spread spinach into two 8-cup... - 42.7238

GETTING READY 1. Preheat oven to 375°. MAKING 2. Drain marinade from artichokes and reserve. 3. Keep aside few artichokes for garnishing. 4. Arrange remaining artichokes at a shallow 1 1/2-quart casserole. 5. Squeeze the spinach to extract as much moisture... - 39.7559

MAKING 1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes such that al dente. 2. To prepare the sauce in a large skillet, melt butter over medium-high heat and saute garlic until light brown. 3. Stir in artichoke hearts and white... - 36.7696

Slice about 1/2 inch off top of artichoke to remove main cluster of thorns; break off small leaves at base of artichoke and, with scissors, cut thorny tips from remaining exterior leaves. With a knife, cut away dark green surface of base and stem, trimming... - 44.2253

GETTING READY 1. Preheat oven moderate to 300°F. MAKING 2. In a small saucepan melt butter. 3. Add shallots to it and cook for several minutes. 4. Add mushrooms and until liquid evaporates. 5. Mix seasoning and stir. 6. Add flour to stir. 7. Add brandy and... - 46.0988

GETTING READY 1)Take the artichokes,peel them. 2)Take a 2-quart glass saucepan and add the peeled artichokes. 3) Now add some lemon juice and water required to cover the artichokes. 4) Close the pan and cook on high in the microwave for about 15 minutes till... - 47.5146

MAKING 1. In food processor Process Parmesan cheese, mayonnaise, cream cheese, and garlic until smooth. Place mixture in slow cooker. 2. Stir in artichoke hearts and red bell pepper well. 3. With cover cook on Low for 1 hour and stir again. SERVING 4. To... - 30.3996

Shell the prawns and set aside. Put the heads, shells and debris into a saucepan with the wine, brandy, tomato puree, saffron, paprika, garlic and double cream. Season with salt and pepper and a little ground mace. Bring to the boil and simmer uncovered for... - 47.3625

GETTING READY 1) Preheat the oven to 375 degrees F. 2) Use a vegetable spray over a 2 quart casserole. MAKING 3) In a bowl, add the finely chopped artichoke hearts and garlic and mix well. 4) In a separate bowl, combine mayonnaise, cream cheese, lemon juice... - 46.0754

GETTING READY 1) Trim and soak the artichokes in cold salted water for 1 hour, cut off the tops and bases, then snip off the tips of all the leaves around the sides. 2) In a bowl with cold water, add the lemon juice or vinegar, then place each of the... - 41.1687

In a medium microwave-safe bowl, stir together the Parmesan cheese, yogurt, sour cream, mayonnaise and garlic. Gently stir in the artichokes. Cook in a microwave oven on high power (100%) about 2 minutes or until heated through, stirring every 60... - 29.5052

GETTING READY 1) From the base of the artichokes, remove and discard the long stem. 2) With scissors, remove the tips of the leaves. 3) Under cold water, wash the artichokes thoroughly. While doing this, open up the leaves slightly and gently. MAKING 4) In a... - 39.9287

First prepare the artichokes for the sauce. Snap the leaves off the artichokes and cut off the stalks. Trim the base of all pieces of green to expose the white heart. As each heart is prepared, drop it into a saucepan of water to which the lemon juice has... - 39.5319

Trim all membrane from veal slices; place meat between 2 sheets of wax paper and pound 1/8 inch thick with smooth side of a mallet. Cut each piece into 3/4-inch-wide strips. Combine flour, salt, pepper, and paprika. Dredge meat in flour mixture, shaking off... - 43.564

1. Preheat the oven to 375 degrees F. Assemble the mise en place trays. Grease a 2-quart casserole or baking dish with 1 tablespoon of the butter. 2. In a pan of rapidly boiling salted water, cook the shrimp for 3 minutes or until just opaque. Drain and... - 36.3125

GETTING READY 1) Force down on to the turkey or chicken breastbone to snap its rib cage, and flatten the bird to the maximum limit. 2) Discard any excess fat and the parson's nose. MAKING 3) In a heavy saucepan, large enough to hold the bird, stir to melt... - 44.9502

1. In a large bowl, combine 2 cups flour and salt. Rub butter into flour with fingers until it resembles fine cornmeal. Make a well in center. 2. In a small bowl, beat egg and water together with a fork to blend. Pour mixture into well and incorporate flour... - 39.1408

In a large bowl toss the artichoke hearts with the lemon juice. Add the yogurt, stock, sour cream substitute, dill and pepper. Stir until well combined. Transfer the mixture to a food processor and process until smooth. Remove the soup to another bowl,... - 28.9243

Preheat oven to 350F (175C). In a small bowl, combine tuna, artichoke hearts, mushrooms and Swiss cheese; toss together. Split croissants horizontally. Open and place on a baking sheet. Fill croissants with tuna mixture. Replace tops. Bake 10 minutes. In a... - 37.9199

GETTING READY 1. Chop artichoke hearts coarsely. MAKING 2. Take a skillet and melt butter in it. Add reserved marinade in the melted butter. 3. Sauté artichokes, mushrooms, walnuts, garlic and basil until the ingredients turn tender. 4. Take a blender and... - 45.8216

GETTING READY 1. Discard the stalks and a ½ inch top portion of artichoke. Snap off the spike end and remove discolored leaves. Wash with cold water, drain and keep aside. MAKING 2. Take a 8 quart large kettle, add 3 inch water and bring to a boil. Mix... - 44.7213

In a large bowl, combine cold water and lemon juice; set aside. Using a stainless steel knife, cut stem and top third of leaves from one artichoke, then break off outer leaves until you reach pale green inner ones. Discard outer leaves and trimmings; cut... - 45.5045

GETTING READY 1. Follow the package directions and cook spinach. 2. Take the excess liquid out by pressing the leaves. 3. Add water chestnuts and keep the mixture aside. 4. Preheat the oven to 350 degrees. MAKING 5. Take a 12 inch skillet, put chicken... - 46.8599

Carefully hollow out top and bottom of bread, leaving 1/4-in shells; set aside. Cut removed bread into small cubes. In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat. In a... - 48.5662

1. Using a 5 cm/2 in biscuit cutter, cut out 12 circles of bread. Brush both sides of each bread circle with a little oil and place on a baking tray lined with nonstick baking paper and bake at 200°C/400°F/Gas 6 for 10-15 minutes or until bread is golden... - 31.9335

Sprinkle gelatin over 1 cup of the vegetable juice cocktail in a small bowl; let stand for 5 minutes to soften. Pour remaining 3 cups vegetable juice into a pan and bring to a boil; stir in gelatin mixture until completely dissolved. Remove from heat and... - 37.9272

MAKING 1) In a saucepan, put the chopped jerusalem artichokes and add water just enough to cover them. 2) Now add the lemon juice, the oil from the tin of oysters, the butter and the garlic cloves. 3) Reduce to a simmer gradually until the artichoke pieces... - 46.0885

MAKING 1) To prepare the dressing, in a small bowl, mash the cheese and then blend in 2 tablespoons of the sour cream very gradually. 2) Beat well till the mixture is smooth and then add the remaining cream, beating well, along with the lemon juice and oil.... - 41.4073

MAKING 1. Chop 6 of the artichoke hearts and set aside. 2. In a large skillet, heat oil over medium-high heat and cook mushrooms and garlic for 5 minutes. 3. Add chopped artichokes and wine, cook for 2 minutes, stir in cream and bring to a boil. 4. Then... - 41.3476

Prepare Quiche Crust and set aside to cool. Cook frozen artichoke hearts in a covered pan in 1/4 cup boiling water for 5 minutes. Drain well and cool for easy handling. Squeeze out excess water. Cut into quarters and reserve 8 quarters for the... - 34.8504

GETTING READY 1) Preheat the oven to 375 degrees. 2) In a pan, heat butter and saute sliced mushrooms for 6 minutes. Keep aside. 3) In a small bowl, combine Lea & Perrins, sherry and cream sauce. Keep aside. MAKING 4) In a buttered baking dish, arrange the... - 47.2668

GETTING READY 1. Place the artichokes under cold water (acidulated with a little vinegar or lemon juice) and rub to peel. 2. Chop the large artichokes into small pieces. 3. Peel onion and chop finely. MAKING 4. In a saucepan, melt butter. 5. Add onion and... - 42.7743

GETTING READY 1) Preheat the oven to 375°F. 2) Grease a 1-quart casserole with butter. MAKING 3) In a saucepan, melt butter or margarine. Add in the mushrooms and saute till it browns. 4) Next, pour in the frozen condensed cream of shrimp soup, milk,... - 43.9173

GETTING READY 1. Pre heat an oven at 175C (350F). 2. In a medium sized bowl, combine mayonnaise, sour cream, mustard, Worcestershire sauce and garlic. Mix well and keep aside. MAKING 3. In an oven proof casserole, place artichokes. 4. Top evenly with... - 42.0809

Drain the artichoke hearts. Rub the fillet with a damp cloth and cut into 1 1/2 inch slices. Season with the salt and pepper and brown about 10 minutes in the butter on both sides. Remove the meat and keep warm on a serving platter. Peel and chop or grate the... - 42.1192

GETTING READY 1) Crush garlic and slice thin the onion. 2) Whisk eggs and add cream, cheeses, salt and pepper to taste, and garlic-onion mixture. 3) Drain and cut artichokes in quarters. MAKING 4) Fry the garlic quickly in butter by turning frequently until... - 48.5862

Preheat oven to 375°. Lightly grease casserole dish. In a skillet, saute mushrooms in butter until soft. Add remaining ingredients, except artichokes and cheese. Salt and pepper to taste and heat. Place artichokes in the baking dish and pour sauce over... - 35.7835

This Tuna Artichoke and Mushroom Pot Pie is simply fabulous ! Try out this amazingly irresisitible tuna and artichoke casserole with crumbly buttermilk biscuits right away for your family meal and tell me what you think about the dish ! Your suggesions for... - 49.0507

Combine artichokes and crab meat. Chill in refrigerator. Mix whipped cream with mayonnaise, catsup, Worcestershire, Tabasco, salt and pepper. Chill in refrigerator. Serve crab meat and artichokes topped with sauce. If time is short, place in freezer... - 38.5016

GETTING READY 1. Trim the artichokes under cutting and cooking. 2. Peel the stems and keep them intact. 3. Halve artichokes lengthwise. 4. Preheat oven to 400°. MAKING 5. In a saucepan boil water and cook artichokes in it. 6. Drain out from water. 7. Using... - 40.1058

MAKING 1) In a non-stick pan, melt butter and sauté onions and celery for 5 minutes or until soft. 2) Stir in the oysters and chopped artichokes and simmer for 5 minutes. 3) Gently stream in the mushroom soup and milk, stirring constantly. 4) Add in... - 45.2662

GETTING READY 1 Preheat the oven to 375°F. 2 Lightly grease baking sheets. MAKING 3 As per the package directions, prepare the rice. 4 Allow to cool completely. 5 In a medium bowl, combine cooked rice, artichokes, Parmesan cheese and onion; mix... - 38.4321

Preheat oven to 400°. Cut a piece of aluminum foil long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of... - 39.6763

Make cut in side of each chestnut using small knife. Cook covered in boiling water with 2 bay leaves, 30 minutes. Remove outer shell and inner skin of each chestnut with small knife. Preheat oven to 350°F. Chop chestnuts coarsely into about 1/4-inch... - 42.0533

Arrange artichoke hearts in a buttered baking dish. Spread the shrimp over the artichokes. Saute the mushrooms in butter for 6 minutes and add to the baking dish. Mix Worcestershire sauce with sherry and cream sauce, and pour into baking dish. Sprinkle top... - 33.8155