oatmeal cookie recpie

3
eggs, well beaten (0r 2/3 cups apple sauce)
1
cup raisins
1
teaspoon vanilla
1
cup butter
1
cup brown sugar
1
cup white sugar
2 1/2
cups flour
1
teaspoon salt
1
teaspoon cinnamon
2
teaspoons baking soda
2
cups oatmeal
3/4
cup chopped pecans


This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
Cream together butter and sugars.
Add flour, salt, cinnamon and soda and mix well.
Blend in egg-raisin mixture, oatmeal, and chopped nuts.
Dough will be stiff.
Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Pumpkin and Sage Risotto With Pine Nut Sauce

Recipe #141504 ratings
Creamy colourful risotto
by Evie* | Edit...My Notes

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4 servings 1 hour 20 min prep
Change to: servings US Metric
2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1-2 tablespoon fresh sage
3 cups arborio rice
2 cups fresh pumpkin, diced
1 3/4 pints boiling vegetable stock
1/3 cup pine nuts
1/3 cup finely shredded parmesan cheese
4 tablespoons milk
1 pinch ground nutmeg
salt
freshly ground black pepper

Not the one? See other Pumpkin and Sage Risotto With Pine Nut Sauce Recipes
< 60 mins Side Dishes
Short-grain rice Side Dishes
Gluten-free Side Dishes
Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
Add 1/4 pint of stock and simmer, stirring until absorbed.
Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
Season to taste and serve at once.

Nutty Mushroom Risotto

Recipe #116434
17 ratings
Mushroom risotto is one of my favorite dishes. The addtion of the cashews gives this just a slight crunch and really compliments the flavor. Don't let the thought of making risotto scare you, it does take a little time and attention, but it really is easy and not all THAT time consuming. It's a great accompaniment to an oven baked main dish, so that you don't have to worry about other stove top dishes.
by Kelly M.
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4 servings
30 min 10 min prep
Change to: servings US Metric
2
tablespoons butter
1
tablespoon olive oil
2
tablespoons shallots, chopped
2
cups sliced baby portabella mushrooms, not too thin
1
teaspoon dried basil
2/3
cup arborio rice (any short or medium grain will work)
1/4
teaspoon salt
fresh ground black pepper
1/2
cup dry white wine
2 2/3
cups canned chicken broth, plus more if needed
1
teaspoon lemons, zest of
1
tablespoon butter
2
tablespoons cream (optional)
1/4
cup grated fresh parmesan cheese or parmigiano-reggiano cheese
3-4
tablespoons salted cashews, chopped
Not the one? See other Nutty Mushroom Risotto Recipes
<>
North American Side Dishes
Rice Side Dishes
Dinner Party Side Dishes
Warm chicken broth either on stove or in microwave
Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
Stir in shallots, cook for 1 minute to soften
Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
Add wine and stir until almost completely evaporated
Begin adding chicken broth, about 1/2 cup at a time
After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
Do the same for each addition of broth, stirring frequently
Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
Serve immediately
Note: The cream will make it extra creamy

Chicken With Cashew Stuffing Recipe #110968

The stuffing in this chicken is divine. The chicken stays tender and the stuffing is a perfect complement. It is an attractive dish that will impress your guests. Even though it is easy to prepare it looks as if you worked all day on the dish.
by NcMysteryShopper
4 servings
1¼ hours 20 min prep
4
chicken breasts
Stuffing
1
cup cooked long grain and wild rice blend (I use Uncle Bens – you will have leftovers)
1/3
cup chopped onions
1
cup chopped fresh spinach
1/2
cup chopped cashews
1/2
cup chopped dried apricots
1
teaspoon chopped fresh basil
1/2
teaspoon black pepper
1/4
cup finely shredded parmesan cheese
1
clove garlic, minced
Combine all Stuffing ingredients in a small bowl and mix well.
Rinse chicken breasts and pat dry.
Place chicken breast between two sheets of waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
Spread stuffing evenly over breast and roll breast up (like a sleeping bag).
Place in buttered baking dish and brush tops of breast with butter.
Cook at 350 degrees for 45-50 minutes.

Cornbread, Sausage, Apple, & Pecan Stuffing Recipe #48165

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
by Lizzie-Babette
12-14 servings
2¼ hours 40 min prep
12
tablespoons butter (1 1/2 sticks)
2
cups finely-chopped yellow onions
3
tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
1
lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3
cups coarsely crumbled cornbread
3
cups coarsely crumbled whole wheat bread or multi-grain bread
3
cups coarsely crumbled French bread or Italian bread
2
teaspoons dried thyme
1
teaspoon dried sage
salt and pepper, to taste
1/2
cup chopped Italian parsley
1 1/2
cups shelled pecan halves (do not chop)
Preheat oven to 325 degrees Fahrenheit.
Melt half the butter in a large skillet.
Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
Remove onion and butter from pan and put in a very large bowl to be mixed later.
In same skilled, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
Remove apples and butter from pan and put in the bowl with the onions.
With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
When done, remove with a slotted spoon and add it to the mixing bowl.
Reserve drippings for basting later.
Add remaining ingredients to the mixing bowl and combine gently.
If you're going to stuff a turkey, cool completely in the refrigerator first.
To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
Uncover the pan for the last 10 minutes of cooking to brown.
Serve hot or warm.
Note: You may need to use additional broth as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.

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