---SORFREIT--- |
2 cups onions -- finely chopped |
1 medium green bell pepper -- julienned into 1 1/4 by 1 inch strips |
2 medium red bell peppers -- julienned into 1 1/4 by 1 inch strips |
6 cloves garlic -- finely diced |
12 medium domestic mushrooms -- quartered |
1 cup peas |
8 medium artichoke hearts -- cut in half vertically |
16 medium cherry tomatoes -- cut in half vertically |
2 tablespoons olive oil |
5 cups chicken stock |
4 tablespoons flour |
4 pieces bay leaves -- crushed |
2 tablespoons dried thyme |
1 medium crushed red chilies -- to taste |
2/3 cup white wine |
2 tablespoons dried marjoram |
1 tablespoons dried basil |
---RICE--- |
3 cups uncle bens converted rice |
1 cup white wine |
3 pinches saffron threads -- presoaked in water |
2 tablespoons salt |
5 cups chicken stock |
4 ounces butter |
---MEATS AND FISH--- |
1 piece pork tenderloin -- cut in thin medallions |
2 links hot italian sausages -- cut into medallions |
2 pieces chicken breasts -- cut into medallions |
8 ounces firm white fish -- cut into cubes |
16 large shrimp |
1 package mussels |
1 package clams -- optional |
1 package escargots -- optional |
1 1/2 pounds whole lobster -- optional |
1 tablespoons flour -- seasoned with |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
1 tablespoons olive oil |
2 medium chopped tomatoes |
1 cup white wine |
---SORFREIT--- |
2 cups onions -- finely chopped |
1 medium green bell pepper -- julienned into 1 1/4 by 1 inch strips |
2 medium red bell peppers -- julienned into 1 1/4 by 1 inch strips |
6 cloves garlic -- finely diced |
12 medium domestic mushrooms -- quartered |
1 cup peas |
8 medium artichoke hearts -- cut in half vertically |
16 medium cherry tomatoes -- cut in half vertically |
3 tablespoons olive oil |
5 cups chicken stock |
4 tablespoons flour |
4 pieces bay leaves -- crushed |
2 tablespoons dried thyme |
1 medium crushed red chilies -- to taste |
2/3 cup white wine |
2 tablespoons dried marjoram |
1 tablespoon dried basil |
---RICE--- |
3 cups uncle bens converted rice |
1 cup white wine |
1 dash saffron threads -- presoaked in water |
2 tablespoons salt |
5 cups chicken stock -- up to 6 |
4 ounces butter |
---MEATS AND FISH--- |
1 piece pork tenderloin -- cut in thin medallions |
2 links hot italian sausages -- cut into medallions |
2 medium chicken breasts -- cut into medallions |
8 ounces firm white fish -- cut into cubes |
16 large shrimp |
1 bunch mussels |
1 bunch clams -- optional |
1 bunch escargots -- optional |
1 1/2 pounds whole lobster -- optional |
1 Cup flour -- seasoned with |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
2 tablespoons olive oil |
2 medium chopped tomatoes |
1/4 Cup white wine |
