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Italian Meatloaf and Wild Mushrooms Braised in White Wine with Asparagus Risotto


Source: Beef for All Seasons
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 Reviews:  3   Viewing: 1 - 3  
Rating: 1
by: Linda Reviewed: 01/20/2013
I think the risotto instructions are a bit off. I think it should read melt 3 tbs. butter, sauté onion until softened; add rice stirring occasionally until well coated. I'm not sure why you would sauté asparagus in oil after blanching them way in advance, instructions also repeat the adding of the broth. The asparagus is rewarmed again, pretty soggy by now, and does not indicate to put them in prior to serving. Not one of your better written recipes
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Debra Reviewed: 02/20/2011
Soooooo Good--Move Over Italy
I got this recipe on my Cooking.com email and started to read the ingredients. Before I knew it, I was at the store, purchasing a few things I didn't have. I called a friend and invited her to join Patrick and me. Silly me: I didn't read through the whole recipe (broke my own #1 rule), so I didn't know it would have some time consuming steps. Dinner was an hour later than intended but with the extra wine we had consumed, this meal--with a small salad--was beautiful AND a taste-gasm.
11 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: William, NC Reviewed: 01/16/2010
No Tomato Meatloaf for Winter Nights
Meatloaf with a robust flavor and rich earthy mushroom sauce that transcends the usual tomato sauce-breadcrumb-egg-American mixture that is a staple of American comfort food. Take yourself to or back to Italy with this recipe. So good, nothing will be left for sandwiches. All ingredients found easily in local grocery stores. Health watchers can cut 2/3 of the salt content by using Kitchen Basics Beef Stock instead of beef broth. This is my new kitchen standard for meatloaf dinners.
58 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  3   Viewing: 1 - 3  
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