Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

Da Beef Lover's Half Time Stuffed Meatloaf

Ingredients

• Servings: 16
• 1 cup instant rice
• 2 pounds ground beef sirloin
• 1 pound ground beef round
• 1 egg
• 1 onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1 (4 ounce) can mushrooms, drained
• garlic powder to taste
• salt and ground black pepper to taste
• 1 cup grated parmesan cheese
• 1 (12 fluid ounce) can spinach, drained
• 1/4 pound thinly sliced deli ham
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a shallow roasting pan. prepare instant rice according to package directions.
• in a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. season with garlic powder, salt and pepper.
• on clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and swiss cheese. using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. while lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
• bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. allow to cool 15 minutes before serving.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

New Year's Day Soup

Ingredients

• Servings: 12
• 1 pound dry black-eyed peas
• 3 (10.5 ounce) cans beef broth
• 1 (1 ounce) package dry onion soup mix
• 1 pound smoked sausage, sliced
• 1 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 45 mins


• in a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
• drain and rinse the soaked black-eyed peas, and return to the saucepan. mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. season with pepper. bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. add water as necessary to keep the ingredients covered with liquid.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

cheddar baked chicken

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1 cup shredded cheddar cheese
• 1/2 cup italian seasoned bread crumbs
• 1 cup crispy rice cereal
• 3 skinless, boneless chicken breast halves - cut in half
• 2 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). coat a medium baking dish with 1/4 cup melted butter.
• in a bowl, mix the flour, salt, pepper, and garlic powder. in a separate bowl, beat together the egg and milk. in a third bowl, mix the cheese, bread crumbs, cereal. dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. arrange in the prepared baking dish. drizzle 2 tablespoons butter evenly over chicken.
• bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

poor man's fried rice

Ingredients

• Servings: 4
• 1 1/2 cups uncooked instant rice
• 1 tablespoon sesame oil
• soy sauce to taste
• 2 eggs, beaten
• 1 teaspoon finely chopped fresh ginger root
• 1/4 cup finely chopped green onions

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring water to a boil in a medium saucepan. stir in rice and cover. remove from heat and let stand 5 minutes. fluff with a fork and drain any excess water.
• heat oil in a large skillet over medium heat. stir in rice and soy sauce; heat briefly then transfer rice to a bowl.
• scramble the eggs in the same skillet, then stir in rice. stir in ginger and green onions; heat through and serve.

arroz tapado (rice-on-top)

Ingredients

• Servings: 6
• 2 cups uncooked white rice
• 4 cups water
• 1 egg
• 1 potato, peeled and cubed
• 1 cup vegetable oil for frying
• 3 small tomatoes, coarsely chopped
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1/2 large onion, finely chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground dried aji chile
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 2 teaspoons chopped fresh oregano
• 1 pound lean ground beef
• 2 large carrots, peeled and cubed
• 1/4 cup frozen peas
• 1 tablespoon peanut butter
• chopped fresh cilantro (optional)
• chopped fresh tomato (optional)
• ketchup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• bring the rice and 4 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• place the egg into a saucepan, and cover with water by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. pour out the hot water, then cool the egg under cold running water in the sink. peel once cold. chop the egg and set aside in a small bowl.
• heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. break the meat up into small chunks as it cooks. mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. finally, gently stir in the cubes of fried potato.
• to assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. with an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. repeat with remaining ingredients. garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

game hen stuffed with wild rice and mushrooms

Ingredients

• Servings: 2
• 1/2 cup uncooked wild rice
• 1 1/2 cups water
• 1 pinch salt
• 10 fresh mushrooms, sliced
• 2 tablespoons butter
• 1 cornish game hen, thawed
• 1 tablespoon poultry seasoning, or to taste
• 1/2 teaspoon dried crushed rosemary
• salt and pepper to taste
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs


• bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. replenish the water if necessary. fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• preheat oven to 425 degrees f (220 degrees c). grease a baking dish large enough to hold the game hen.
• heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. stir the mushrooms and butter into the cooked rice.
• sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. lightly stuff the cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. slice 2 tablespoons of butter into small pats, and dot them around the bird.
• bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Shiitake Delight

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 4 cloves garlic
• 8 shiitake mushrooms, chopped
• 1 cup vegetable broth
• 2 tablespoons butter
• italian seasoning to taste
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. mix in mushroom pieces, and cook 10 minutes, until tender.
• pour the broth into the skillet. stir in butter until melted. season with italian seasoning and salt.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

stuffed cubanelle peppers

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup white rice
• 3 tablespoons extra-virgin olive oil
• 1 pound lean ground sirloin
• 1 (14 ounce) can tomato sauce
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 2 green onions, chopped
• 4 cubanelle peppers, halved lengthwise and seeded
• 1 (14 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1 tablespoon packed brown sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• while the rice is cooking, heat the olive oil in a large skillet over medium-high heat. stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. bring to a simmer, and keep warm. when the rice is ready, stir it into the meat mixture.
• preheat oven to 350 degrees f (175 degrees c).
• stuff the pepper halves with the meat and rice mixture, rounding the tops. place the stuffed peppers into a 9x13 inch baking dish. stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. spoon this sauce over the peppers.
• bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. sprinkle with the shredded mozzarella cheese to serve.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Saffron Rice

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/4 cup diced onion
• 1 cup uncooked long grain white rice
• 2 cups water
• 1/2 teaspoon dried parsley flakes
• 1 pinch saffron threads
• 3 drops yellow food coloring (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the butter in a saucepan over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• pour in rice and stir to coat. stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

emerald green risotto

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, crushed
• 1 cup arborio rice
• 1 stalk celery, diced
• 1/3 cup dry white
• 4 cups boiling chicken stock
• 1 cup broccoli florets
• 3/4 cup sugar snap peas, halved
• 1 cup thinly sliced zucchini
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/3 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. reduce the heat to medium and stir in the celery and white .
• cook and stir until the has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. repeat this process twice more, stirring constantly. stirring in the broth should take 15 to 20 minutes in all. add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. stir in the feta cheese and parsley before serving.

Saffron Rice

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/4 cup diced onion
• 1 cup uncooked long grain white rice
• 2 cups water
• 1/2 teaspoon dried parsley flakes
• 1 pinch saffron threads
• 3 drops yellow food coloring (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the butter in a saucepan over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• pour in rice and stir to coat. stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

game hen stuffed with wild rice and mushrooms

Ingredients

• Servings: 2
• 1/2 cup uncooked wild rice
• 1 1/2 cups water
• 1 pinch salt
• 10 fresh mushrooms, sliced
• 2 tablespoons butter
• 1 cornish game hen, thawed
• 1 tablespoon poultry seasoning, or to taste
• 1/2 teaspoon dried crushed rosemary
• salt and pepper to taste
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs


• bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. replenish the water if necessary. fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• preheat oven to 425 degrees f (220 degrees c). grease a baking dish large enough to hold the game hen.
• heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. stir the mushrooms and butter into the cooked rice.
• sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. lightly stuff the cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. slice 2 tablespoons of butter into small pats, and dot them around the bird.
• bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Shiitake Delight

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 4 cloves garlic
• 8 shiitake mushrooms, chopped
• 1 cup vegetable broth
• 2 tablespoons butter
• italian seasoning to taste
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. mix in mushroom pieces, and cook 10 minutes, until tender.
• pour the broth into the skillet. stir in butter until melted. season with italian seasoning and salt.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

emerald green risotto

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, crushed
• 1 cup arborio rice
• 1 stalk celery, diced
• 1/3 cup dry white
• 4 cups boiling chicken stock
• 1 cup broccoli florets
• 3/4 cup sugar snap peas, halved
• 1 cup thinly sliced zucchini
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/3 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. reduce the heat to medium and stir in the celery and white .
• cook and stir until the has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. repeat this process twice more, stirring constantly. stirring in the broth should take 15 to 20 minutes in all. add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. stir in the feta cheese and parsley before serving.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

garlic chicken fragrant rice on a budget

Ingredients

• Servings: 5
• 3 cups uncooked jasmine rice
• 3 cups water
• 2 tablespoons sesame oil
• 2 cubes chicken bouillon
• 1/2 cup olive oil
• 1 green onion, chopped
• 2 cloves cloves garlic, smashed
• 1 (2 inch) piece fresh ginger root, crushed
• 1 chicken thigh with skin

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. stir, and then place chicken thigh on top. turn on rice cooker.
• when the rice is done, mix the rice so that the oil will be evenly mixed with the rice. serve.

Easy Bunny Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package yellow cake mix
• 3 3/4 cups flaked coconut
• 1 (16 ounce) package vanilla frosting
• 30 small jellybeans
• 4 red licorice

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• heat oven and prepare two 9 inch round baking pans as directed on cake box. prepare cake batter with as directed on package adding in 1/2 cup of coconut. divide batter evenly between the prepared pans. bake and cool cake as directed on package.
• when cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. use concave shaped piece for the bowtie, place about 1/2 inch below head.
• frost entire bunny covering top and sides of bunny. pat remaining 3 1/4 cup coconut evenly over top and sides. decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

copycat chipotle® cilantro-lime brown rice

Ingredients

• Servings: 4
• 4 cups water
• 2 cups brown rice
• 1 lime, juiced
• 1 teaspoon minced garlic
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• bring water and brown rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
• transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
• whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. fold cilantro into rice mixture.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

crispy honey sriracha chicken wings

Ingredients

• Servings: 4
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 2 1/2 pounds chicken wing sections
• honey sriracha glaze:
• 1/3 cup honey
• 1/3 cup sriracha sauce
• 1 tablespoon seasoned rice vinegar
• 1/4 teaspoon sesame oil
• 1 pinch sesame seeds, or as desired

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• whisk baking powder, salt, black pepper, and paprika together in a small bowl. place chicken wings in a large bowl. sprinkle 1/2 of the baking powder mixture over wings and toss to coat. sprinkle remaining baking powder mixture over wings and toss to coat again. place wings the rack of the prepared baking sheet.
• bake in the preheated oven for 20 minutes. turn wings and continue baking for 20 minutes. turn wings again and bake until wings are browned and crispy, about 15 minutes more. transfer wings to a large bowl.
• whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. drizzle glaze over wings and toss to coat completely. transfer wings to a serving platter and sprinkle sesame seeds over the top.

Chicken Breasts With Plum Salsa And Basmati Rice

Ingredients

• Servings: 2
• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3/4 pound plums, pitted and chopped
• 1/2 medium red onion, minced
• 3 habanero peppers, seeded and minced
• 3 tablespoons minced fresh cilantro
• 1 teaspoon sugar
• 3/4 pound boneless, skinless chicken breasts
• 2 teaspoons fresh rosemary, minced
• salt and pepper to taste
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place water in a medium saucepan, and stir in the rice. bring to a boil. cover, reduce heat, and simmer 20 minutes. remove from heat, cool slightly, and fluff with a fork.
• in a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. cover, and refrigerate about 30 minutes.
• meanwhile, season chicken with fresh rosemary, salt, and pepper.
• heat vegetable oil in a large skillet over medium-high heat. place chicken breasts in hot oil, and brown about 1 minute per side. reduce heat to medium, and cook chicken about 5 more minutes per side. serve over rice with plum salsa.

harvest rice dish

Ingredients

• Servings: 6
• 2 cups chicken stock
• 1/2 cup brown rice
• 1/2 cup wild rice
• 3 tablespoons butter
• 3 onions, sliced into 1/2-inch wedges
• 1 tablespoon brown sugar
• 1 cup dried cranberries
• 2/3 cup fresh sliced mushrooms
• 1/2 cup slivered almonds, toasted
• 1/2 teaspoon orange zest
• salt to taste
• ground black pepper to taste

Recipe

• combine rice and broth in saucepan and bring to boil. reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed.
• in medium skillet, melt butter over medium-high heat. add onions and sugar. saute until butter is absorbed and onions are translucent and soft. lower heat and cook onions for another 20 minutes, until they are caramelized. stir in cranberries and mushrooms. cover skillet and cook for 10 minutes or until berries start to swell. stir in nuts and orange zest, then fold this mixture into the cooked rice. add salt and pepper to taste.

New Year's Day Soup

Ingredients

• Servings: 12
• 1 pound dry black-eyed peas
• 3 (10.5 ounce) cans beef broth
• 1 (1 ounce) package dry onion soup mix
• 1 pound smoked sausage, sliced
• 1 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 45 mins


• in a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
• drain and rinse the soaked black-eyed peas, and return to the saucepan. mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. season with pepper. bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. add water as necessary to keep the ingredients covered with liquid.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

Carrots And Rice

Ingredients

• Servings: 12
• 1 cup sliced carrots
• 3 tablespoons minced onion
• 4 1/2 cups water
• 2 teaspoons salt
• 2 cups uncooked long grain white rice
• 1/2 cup white sugar
• 1 cup half-and-half cream
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large saucepan, combine carrots, onion, water, and salt. bring to a boil, reduce heat to medium, and simmer for 10 minutes. stir in rice. reduce heat to low, and cover pan. allow to steam for 20 minutes.
• stir sugar, half-and-half, and butter into rice mixture. consistency should be creamy, not dry. stir in some milk if necessary. remove from heat, and serve immediately.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Hibachi-style Fried Rice

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 eggs, beaten
• 1 cup chopped grilled chicken (optional)
• 1/2 cup chopped green onion
• 2 tablespoons chopped garlic
• 2 cups cooked white rice
• 3 tablespoons soy sauce

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat a wok or non-stick skillet over medium-high heat; add olive oil. cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
• mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

Asian Barbequed Butterflied Leg Of Lamb

Ingredients

• Servings: 10
• 2/3 cup hoisin sauce
• 6 tablespoons rice vinegar
• 1/2 cup minced green onions
• 1/4 cup mushroom soy sauce
• 4 tablespoons minced garlic
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) boneless butterflied leg of lamb

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 9 hrs


• in a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. place lamb in bag, seal, and turn to coat. refrigerate for 8 hours, or overnight.
• preheat grill for high heat.
• oil the grill grate. place lamb on the grill, and discard marinade. cook 15 minutes on each side, to a minimum internal temperature of 145 degrees f (63 degrees c), or to desired doneness. transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

bobotie

Ingredients

• Servings: 8
• 2 onions, thickly sliced
• 3 cups water, or as needed
• 1 tablespoon vegetable oil
• 1 slice white bread
• 1 cup milk
• 2 pounds lean ground beef
• 1 tablespoon curry powder
• 2 eggs
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric (optional)
• 2 tablespoons vinegar
• 3 tablespoons chutney
• 6 almonds
• 1/2 cup raisins
• 4 bay leaves

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 5 mins


• heat water in a saucepan over high heat. bring to a boil and add the onion slices. reduce heat and simmer until the onions appear translucent, 3 to five minutes. remove the onions and finely chop them.
• heat the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has browned slightly.
• preheat oven to 350 degrees f (175 degrees c). grease a 7x11-inch baking dish.
• soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. crumb the bread into a large mixing bowl. mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
• place the mixture the prepared baking dish. insert the bay leaves into the meat. bake in the preheated oven for 1 hour.
• beat the remaining egg with 3 tablespoons of the drained milk. pour over the meat and bake for another 30 minutes.

New Year's Day Soup

Ingredients

• Servings: 12
• 1 pound dry black-eyed peas
• 3 (10.5 ounce) cans beef broth
• 1 (1 ounce) package dry onion soup mix
• 1 pound smoked sausage, sliced
• 1 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 45 mins


• in a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
• drain and rinse the soaked black-eyed peas, and return to the saucepan. mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. season with pepper. bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. add water as necessary to keep the ingredients covered with liquid.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

easy raspberry chicken with coconut rice

Ingredients

• Servings: 4
• 2 cups water
• 1 (14 ounce) can reduced-fat coconut milk
• 2 teaspoons minced fresh ginger root
• 1 cup basmati rice
• 1/3 cup all-purpose flour
• 1 tablespoon lemon pepper
• 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary
• 1/2 cup raspberry vinegar

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
• meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
• heat oil in a large skillet over medium heat. fry chicken strips and rosemary, turning occasionally, until golden brown. remove chicken pieces from pan, and set aside. pour raspberry vinegar into skillet, and simmer until reduced by half. return chicken to skillet, and cook until all liquid is absorbed. serve with coconut rice.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

middle eastern cumin meatballs

Ingredients

• Servings: 4
• meatballs:
• 1 1/2 pounds lean ground beef
• 1 egg
• 2 tablespoons minced garlic
• 1/4 cup bread crumbs
• 1/2 teaspoon cumin
• salt and pepper to taste
• 3 tablespoons vegetable oil
• tomato sauce:
• 1 1/2 cups water
• 3 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. roll the mixture into egg-sized balls, and set aside.
• heat the vegetable oil in a large skillet over medium-high heat. add the meatballs; cook until firm, and browned on all sides, about 10 minutes. remove meatballs from the skillet and pour out the fat.
• bring the water to a boil in the same skillet over medium-high heat. stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. bring to a boil, then reduce heat to medium. add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Quick Oyakodon

Ingredients

• Servings: 2
• 1 cup uncooked short-grain white rice
• 2 cups water
• 1 cup chicken stock
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 skinless, boneless chicken breast half - cut into strips
• 4 green onions, cut into 1-inch pieces
• 2 eggs, beaten
• 6 snow peas, thinly sliced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• bring the chicken stock to a boil in a small saucepan. stir in the soy sauce and brown sugar until the sugar has dissolved. reduce heat to low; keep warm.
• heat several tablespoons of the chicken sauce in a skillet over medium heat. cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. reduce heat to medium-low and sprinkle with the snow peas. cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
• divide the rice between two bowls and spoon the egg mixture evenly overtop. pour additional chicken sauce over the rice to serve.