Tammy:
Main Dish: Mushroom Risotto
Source: Allrecipes.com
Submitted by Myleen


Comments : Let me just say how proud I was at this dish.  I am a big fan of risotto in restaurants.  It is always delicious, so I wanted to brave this scary dish myself.  It is definitely intimidating.  Something so delicious can't be easy right?  Well, kind of.  It really wasn't a difficult dish to make, but it was very time consuming.  You have to attend to the rice constantly.  I stirred until I didn't think I would be able to go on, only to find that I had another 15 minutes of stirring to go.  Was it worth it, you may ask ................

Absolutely.  This dish was amazing.  The amount of mushrooms that went into it was a little frightening, but it turned out fabulous.   Would I make this on an average night for dinner?  No way!  This is not a dish that you can make while sharing the kitchen with a two year old.  However, I will make it the next time that I want to impress my hubby on date night.    He won't know what hit him :)


Comments from Melissa:  This was great to watch but holy cow did it take FOREVER to make! LOL I enjoyed eating it and watching Sis make it - but it's not worth it for me haha, I like easy recipes.  But good job Sis, way to finally try something you always said you wanted to.  It was super yummy and the mushrooms were perfect!


Comments from Mom: Wow.  I really loved this dish.  I first thought that the whole recipe was going to be mushrooms.  Also, it took a great amount of time to put together and finish.  But, wow the finished result was nothing like I expected.  I always make up my mind before I even try a recipe and I am learning not to prejudge.  Good job Tammy as it passed the MOM test.

Janice
Dessert - Raspberry-Topped Cream Tarts
Source:  Taste of Home Comfort Food Cookbook


Comment:  This was a very light and tasty dessert.  First, I did not have a biscuit cutter so I used a glass approximately the size of 3-1/2 inches.  Then I cut the tortilla rounds with scissors.  That was okay.  I think they could have been a little bit bigger because the cups were a little too small.  The next thing was that I needed a wire rack to cool on (didn't have), although that was not a big deal.  The recipe was very easy to make.  You could use just about any fruit to top the cups.  The one last thing was the recipe said to store the leftovers in the refrigerator, but after a few hours the tortilla cups were not crispy anymore.  They became a little soggy.  Overall, good job.


Comments from Melissa: It's hillarious to watch Mom cook because she really doesn't measure anything or go by the recipe...she kinda eye-balls all the measurements and then if she's missing something, she says, "oh well" and then moves right on along. Haha It's too funny.  Somehow, most things turn out pretty good.  These were good but you could definitely taste the extract that she measured over the bowl she was mixing the ingredients in - in which she overflowed the measuring spoon and still poured it all in LOL.  Love you mom!



Comments from Tammy:  Good job Mom.  These were very pretty.  A great dessert if you want to impress your guests.   One thing that we have learned about Mom is that exact measurements are not her thing.  Ha, ha.  As a result, these had a strong flavor from the almond extract.  I think a little extra spilled over into the mixture.  You can judge for yourself when we watch the video :)  Aside from that these tasted good and looked beautiful.  I am proud of Mom's dedication to this one.  Cutting the tortilla's was no easy task.




Melissa
Side Dish: Twice Baked Potatoes
I lost the recipe...sorry!  =(


Comments: These make me look like a real chef!! I loved making them because they were challenging (for me) and involved and look so pretty once they are done.  Definitely pleasing to the eye and something I would make again if I wanted to impress.  Cutting the potatoes open was difficult for me because I didn't understand what the recipe was saying (not descriptive enough) and the skins kept craking and I thought they were going to be a disaster.  But Sis gave me a suggestion that worked and I was able to save a few.  Yummy!


Comments from Tammy:  It's called teamwork Sis.  That is why we are doing this together and not on our own.  Can you imagine if we didn't have each other's help?  Ha, ha.....  Anyway these potatoes were very pretty.  Definitely one to impress.  The flavor of the actual potato was much like a baked potato.  Not a ton of flavor.  Lissa said when she ate it that if you want to impress you make these potatoes, but for an everyday dinner for your family, this is a little too much effort.  Just do regular baked potatoes instead.  Good job Sista!!!

Comments from Mom:  Sorry you lost the recipe because I would have tried this recipe.  It was a little involved, but overall they turned out yummy.  This would be a recipe to use if you were really trying to impress because the presentation was really nice.  The recipe was a little hard to follow in some of its instructions (as far as some of the wording).  So it was a little difficut to try and figure out what was meant.  Good job Lissa for haning in there with it and ending up with a winner.

Recipes

Mushroom Risotto:

Ingredients

• 6 cups chicken broth
• 3 tablespoons olive oil
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

- In a saucepan, warm the broth over low heat.

- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Raspberry Topped Cream Tarts

Ingredients:

1 tbs. brown sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

4 flour tortillas (8 inches)

Warm water

1 pkg. (8 ounces) reduced-fat cream cheese, softened

3 tbs. sugar

1 to 2 tbs. fat-free milk

1/2 tsp. almond extract

1 cup fresh raspberries

In a bowl, combine brown sugar, cinnamon and nutmeg; set aside.  Cut tortillas with a 3-1/2 in. biscuit cutter; discard tortillas scraps.  Brush both sides of tortillas rounds with warm water.  Spray tops with cooking spray; sprinkle with brown sugar mixture.  Press into ungreased muffin cups.

Bake at 350 degrees for 12-15 minutes or until lightly browned.  Cool in pans on wire racks.

In a small mixing bowl, combine the cream cheese, sugar, milk and almond extract; mix well.  Spoon into the tortillas shells; top with the raspberries.  Store leftovers in the refrigerator.

Yield:  16 servings.