Here's a recipe, is this going to be a problem, it's all in French. LOL, I bet it's good. This is from Cooks Illustrated and looks good. For our seafood risotto recipe, we chose universally appealing shrimp, mild-tasting squid, and sweet, meaty scallops-small bay scallops were a perfect size. Chicken broth, even if diluted, overpowered the delicate flavor of the seafood so we chose instead to make a quick seafood broth by simmering the shrimp shells in a base of bottled clam juice and water, along with onion, carrot, peppercorns, bay leaves, and canned tomatoes. When it came to cooking the seafood for our seafood risotto, we found that stirring the shrimp, squid, and scallops into the risotto after it was fully cooked and allowing the mixture to stand, covered, off the heat resulted in flawlessly tender seafood every time. In contrast to the other risotto recipes, tasters preferred this one cooked in the Venetian style called all'onda - literally, "wavy." The lyrical name simply means that the risotto is looser in texture - loose enough to be poured from the pot. Feel free to cook it to the consistency you prefer, but take into consideration that as the seafood cooks, it releases juices that will loosen the final texture of the risotto. We like whole small bay scallops in this dish, but you can substitute larger sea scallops, cut into 1/2-inch dice. INGREDIENTS Quick Seafood Broth 1 medium onion , unpeeled and quartered through the root end 1 medium carrot , cut into 2-inch lengths 10 black peppercorns 2 bay leaves 1/2 teaspoon salt Shells from 1/2 pound of shrimp (see below) 2 cups bottled clam juice 1 (14.5-ounce) can diced tomatoes , drained Risotto 5 tablespoons unsalted butter 1 medium onion , diced fine Salt 2 cups Arborio rice Small pinch saffron threads 1 cup dry white wine 1/2 pound small shrimp (about 40 per pound), shells (including tails) removed and reserved 1/2 pound small bay scallops 1/2 pound squid , bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole 1/4 cup roughly chopped fresh basil leaves Ground black pepper INSTRUCTIONS 1. FOR THE BROTH: Combine all of the ingredients and 5 1/2 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain the broth through a fine-mesh strainer into another saucepan, pushing on the solids to extract as much liquid as possible. Discard the solids and return the saucepan to the lowest possible heat to keep the broth warm. 2.FOR THE RISOTTO: Melt 4 tablespoons butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and crumble the saffron threads with your fingers into the pot. Cook, stirring frequently, until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, about 10 to 12 minutes. 3. Add more liquid, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, about 10 to 12 minutes. Vigorously stir in the remaining 1 tablespoon butter until melted, then gently fold in the shrimp, scallops, squid, and basil. Cover the pot and remove it from the heat. Let stand until the seafood is cooked through, 5 to 6 minutes. Season with salt and pepper to taste and serve immediately in warmed shallow bowls. *********************** I've made their risotto, using this much easier recipe and it's very good. I don't like rice, but I like this, and even the grandkids ate it. Basic Risotto When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination. INGREDIENTS 3 tablespoons olive oil 1 medium onion, peeled and diced 2 - 4 ounces pancetta, country ham, proscuitto, or other flavorful cured meat, minced 2 cups Arborio rice, or medium grain rice Table salt 1 can low-sodium chicken broth, combined with 3 cups water 1/2 cup dry white wine 1/2 cup grated Parmesan cheese, or grated Asiago, plus extra for passing INSTRUCTIONS 1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes. 2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes. 3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer. 4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.

This is how I make mine,except for the pimientos and I don't always add peas.This is from the Campbells Soup site. Tuna Noodle Casserole 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup milk 2 tablespoons chopped pimientos (optional) 1 cup frozen peas 2 cans (about 6 ounces each) tuna, drained 2 cups medium egg noodles, cooked and drained 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Stir the soup, milk, pimientos, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture at 400°F. for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown. Here is a link that might be useful: Tuna Casserole

Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

Hi. There was no crust on it. When they brought it, they brought out a large plate with the small brie on it. There was a sauce and the caramelized onions on it. The sauce tasted more to wine than any sweet jam. No, it wasn't really sweet. Can you eat the rind? This wheel of brie was just about 1-2" across. Come to think of it, the sauce was a little thick, reduction perhaps? Anyway, DH loved it. Marg