WILD ONE BIRTHDAY CAKE RECIPES
ONE-POT SAUSAGE & MUSHROOM WILD RICE - BETTYCROCKER.COM
We’ve dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it’s also a comforting and elegant dish for any time of the year.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
- Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
- Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Nutrition Facts : Calories 470 , CarbohydrateContent 27 g, CholesterolContent 85 mg, FatContent 3 , FiberContent 3 g, ProteinContent 18 g, SaturatedFatContent 13 g, ServingSize About 1 Cup, SodiumContent 850 mg, SugarContent 4 g, TransFatContent 1/2 g
FLOURLESS CHOCOLATE CAKE RECIPE RECIPE | EPICURIOUS
This flourless chocolate cake is rich and densely chocolatey. It's just the kind of low-effort, high-reward recipe we love. Top with whipped cream or berries.
Provided by The Gourmet Test Kitchen
Yield Makes one 8-inch cake
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.
- Chop chocolate into small pieces. In a double boiler or metal mixing bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into prepared pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
- Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
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