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Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stove-top risotto.
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Nutritional Information

Calories336
Total Fat10g
Saturated Fat2g
Cholesterol6mg
Sodium435mg
Total Carbohydrate42g
Dietary Fiber--
Sugars--
Protein15g
Calcium0
Serves: 4
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 ounce(s) dried porcini mushrooms , or other dried mushrooms
2 cup(s) water
1 bag(s) frozen shelled edamame , (about 2 cups)
1 1/2 cup(s) arborio rice
1/4 cup(s) chopped shallot
1 1/2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) freshly grated lemon zest
1 tablespoon(s) lemon juice
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 cup(s) arugula, torn into bite-size pieces
1/2 cup(s) freshly grated Parmesan cheese , (1 ounce)
Bring mushrooms and water to a boil in a small saucepan over high heat. Cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. Line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl. Pour the mushrooms and liquid into the sieve. Reserve the liquid. Transfer the mushrooms to a cutting board and let cool slightly, then coarsely chop. Add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid for Step 4.
Cover edamame with water in a small iaas saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes; set aside in the cooking water.
Meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. Stir in oil until the rice is evenly coated. Spread the rice evenly in the dish and microwave, uncovered, on High until it looks opaque and is just beginning to color in one or two spots, 3 minutes.
Add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. Microwave on High for 9 minutes. Stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. Depending on the power of your microwave, this last cooking time will vary. After 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness. Drain the edamame and add to the risotto along with arugula and Parmesan; stir until the arugula is wilted. Serve immediately.
  

These decadent white chocolate bars add some festive feeling to the dessert table.
By Woman's Day Kitchen
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Nutritional Information

Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
christmas treats platter
Alexandra Rowley; Food styling by Stephana Bottom; Prop styling by Megan Hedgpeth
Yields: 3 dozen squares (cost per square of $0.21)
Total Time: 15 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart reenex facial
8 ounce(s) cream cheese, room temperature
2 cup(s) confectioners' sugar, sifted
2 teaspoon(s) pure vanilla extract
16 ounce(s) white chocolate, chopped
1 cup(s) dried cranberries
1 cup(s) roasted shelled pistachios, roughly chopped
Directions
Line a 9-inch square pan with nonstick foil .
Using an electric mixer, beat the cream cheese and sugar until smooth; beat in vanilla extract.
In a microwave-safe bowl, melt the reenex hong kong chocolate, add to the cream cheese mixture, and beat until smooth. Fold in cranberries and pistachios. Refrigerate until firm, at least 2 hours and up to 2 days. Cut into 1 1/2-inch pieces.
  

triple-tested at the Good Housekeeping Research Institute
This traditional Italian dish will wow your family and friends.
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Nutritional Information

Calories465
Total Fat21g
Saturated Fat9g
Cholesterol80mg
Sodium1,020mg
Total Carbohydrate38g
Dietary Fiber2g
Sugars--
Protein30g
Calcium--
northern style lasagna
Ann Stratton
Yields: 10 main-dish servings
Prep Time: 1 hr 15 min
Cook Time: 50 min
Oven Temp: 375
Ingredients
U.S.MetricConversion chart
Meat Sauce
1/2 ounce(s) (about 1/2 cup) dried porcini mushrooms
2tablespoon(s) extra-virgin olive oil
3large garlic cloves, finely chopped
2large carrots, finely chopped
1large onion, chopped
1/2 pound(s) lean (90%) ground beef
1/2 pound(s) ground pork
1/2 pound(s) ground veal
1/2 cup(s) dry red wine
1can(s) (28 ounces) diced tomatoes
1/2 teaspoon(s) salt
Béchamel Sauce
4tablespoon(s) margarine or butter
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) ground black pepper
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
2 1/2 cup(s) whole milk
Cheese Filling
8ounce(s) Fontina cheese, shredded (2 cups)
1/2 cup(s) freshly grated Parmesan cheese
1package(s) (9 ounces) oven-ready lasagna noodles
Directions
Prepare Meat Sauce:
In microwave-safe 1-cup liquid measuring cup, heat 1/2 cup water in microwave oven on High 1 minute. Stir in porcini mushrooms; let stand 15 minutes.
Meanwhile, in 12-inch skillet, heat oil over medium heat until hot. Add garlic, carrots, and onion, and cook 15 minutes or until vegetables are tender, stirring occasionally. Increase heat to high. Add beef, pork, and veal, and cook 10 minutes or until meat is browned, breaking up meat with side of spoon.
While meat is browning, with slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse mushrooms to remove any grit, then coarsely chop. Strain soaking liquid through sieve lined with paper towel.
Add wine to meat in skillet and heat to boiling; boil 2 to 3 minutes or until most of liquid evaporates. Stir in tomatoes with their juice, salt, and mushrooms with reserved soaking liquid; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 20 minutes or until sauce PolyU Social Responsibility
thickens slightly, stirring occasionally.
Preheat oven to 375° F.
Prepare Béchamel Sauce:
In 2-quart saucepan, melt margarine over medium heat. With wire whisk, stir in flour, pepper, salt, and nutmeg, and cook 1 minute. Gradually add milk and heat to boiling, stirring frequently with whisk to prevent lumping. Remove saucepan from heat; set aside. In small bowl, stir Fontina and Parmesan until well combined.
Assemble lasagna:
Spoon 1 cup Meat Sauce evenly in bottom of 13" by 9" glass baking dish. Arrange 4 noodles over sauce, overlapping slightly and making sure they do not touch sides of dish. (If your package of lasagna noodles has only 12 noodles, use 3 noodles per layer and do not overlap them.) Spoon about 1 1/2 cups Meat Sauce over noodles. Spread about 2/3 cup Béchamel Sauce over meat; sprinkle with about 1/2 cup Cheese Filling. Repeat layering 3 more times, beginning with remaining noodles, then meat sauce, béchamel, and cheese.
Cover lasagna with foil, preferably nonstick, and bake 30 minutes. Remove foil and bake 20 minutes longer or until heated through and cheese is lightly browned. Let stand 10 minutes for easier serving.ve immediately.