chicken kabobs mexicana

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• salt and ground black pepper to taste
• 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 small zucchini, cut into 1/2-inch slices
• 1 onion, cut into wedges and separated
• 1 red bell pepper, cut into 1 inch pieces
• 10 cherry tomatoes

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. season with salt and pepper. add chicken, and mix well. cover, and refrigerate for at least one hour.
• preheat grill for high heat.
• thread chicken, zucchini, onion, red bell pepper, and tomatoes skewers.
• brush grill with oil, and arrange skewers on hot grate. cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

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 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.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

Sweet Heavenly Rice Dessert

Ingredients

• Servings: 6
• 1 (15 ounce) can crushed pineapple, drained with juice reserved
• 1/2 cup instant rice
• 1 (3 ounce) package non-instant vanilla pudding mix
• 2 cups milk
• 1/2 cup miniature marshmallows
• 1/3 cup chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 45 mins


• bring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. stir in instant rice and simmer 2 minutes. remove from heat, cover and let steam, 5 minutes.
• prepare pudding mix with milk according to package directions. fold marshmallows into hot pudding. stir in pineapple, pecans and rice mixture. chill until serving.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

Mashed Potatoes And Apples

Ingredients

• Servings: 6
• 2 cups water, divided
• 1 teaspoon brown sugar
• 1 small lemon, halved and juiced, halves reserved
• 1 large apple (such as honey crisp), peeled and chopped
• 4 large baking potatoes, peeled and chopped
• 6 cups water
• 3 tablespoons butter
• 3 tablespoons heavy whipping cream
• 1 teaspoon salt
• 1 tablespoon ground black pepper

Recipe

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


• boil 2 cups water, brown sugar, lemon juice, juiced lemon halves, and apple together in a pot over medium-high heat until apples are tender, 10 to 12 minutes. discard spent lemon halves; drain and keep apples warm.
• boil potatoes with 6 cups water in a large pot over medium-high heat until tender, 15 to 20 minutes. drain.
• mash potatoes and apples together with a ricer or hand mixer.
• stir butter, heavy whipping cream, salt, and ground black pepper into mashed potatoes and apples. if desired, keep warm in a 350 degrees f (175 degrees c) oven for up to 20 minutes.

Easy Mushroom Rice

Ingredients

• Servings: 4
• 1 cup uncooked long-grain rice
• 1 (10.5 ounce) can condensed french onion soup
• 1 (10.5 ounce) can beef broth
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup butter

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• cover, and bake in the preheated oven for 60 minutes.

Tofu With Ground Lamb Stir-fry

Ingredients

• Servings: 4
• 1 cup uncooked long grain rice
• 2 cups water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 pound ground lamb
• 6 fresh shiitake mushrooms, diced
• 1 (14 ounce) package cubed firm tofu
• 1 green onion, thinly sliced
• 1 tablespoon asian chile pepper sauce
• 1 tablespoon ketchup
• 2 tablespoons tamari

Recipe

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


• in a pot, bring the rice and water to a boil. reduce heat to low, cover, and simmer 20 minutes.
• heat the oil in a wok over high heat, and cook the garlic 1 minute. place the lamb in the wok, and cook 5 minutes, until evenly brown.
• mix the mushrooms, tofu, and green onion into the wok. stir in the chile pepper sauce, ketchup, and tamari. continue cooking until heated through. serve over the cooked rice.

Garlic Lamb Chops With Black Mushrooms

Ingredients

• Servings: 4
• 1 cup chicken broth
• 1 ounce dried black chanterelle mushrooms
• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1/4 teaspoon hot-pepper flakes
• 2 teaspoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 4 boneless lamb chops, 1/2-inch thick

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• bring the chicken broth to a boil in a small saucepan. add the dried mushrooms, and simmer over low heat for about 10 minutes. in a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. set aside.
• heat the sesame oil in a large nonstick skillet over medium heat. add the lamb chops, and brown for about 2 minutes on each side. add the garlic and ginger; cook and stir until fragrant. stir in the soy sauce mixture, and bring to a boil. reduce the heat to low, and simmer for 5 minutes, uncovered.
• remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. stir the mushrooms and chicken broth into the pan with the lamb chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the lamb chops are cooked through.
• to serve, place lamb chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.

Rice And Hot Dogs Soup

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 1/2 cups uncooked rice
• 8 servings hot dogs, sliced thick
• 1 (6 ounce) can tomato paste
• water to cover
• 1 tablespoon paprika
• 2 1/2 tablespoons chicken bouillon granules
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 tablespoon dried parsley
• salt and pepper to taste

Recipe

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


• heat the oil in a large pot over medium heat. add the onion and saute for 5 minutes. add the rice and saute for 1 more minute, or until onion is tender. add the hot dogs and the tomato paste or diced tomatoes. cover mixture completely with water.
• stir in the paprika, chicken bouillon granules, turmeric, cumin and parsley and season with salt and pepper to taste. continue to cook over medium heat for 20 minutes, or until rice is completely cooked.

Zucchini Saute

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into 1 inch thick slices
• 1 green bell pepper, chopped
• salt to taste
• ground black pepper to taste
• 1/4 cup uncooked rice
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat oil in a saute pan over medium heat. add onion, and cook and stir for 3 minutes. add tomatoes, zucchini, and green pepper. stir. season to taste with salt and black pepper. reduce heat, cover, and simmer for 5 minutes.
• stir in rice and water. cover, and cook over low heat for 20 minutes.

Zucchini Casserole With Mint And Parsley

Ingredients

• Servings: 8
• 4 zucchini, halved lengthwise
• 1/4 cup olive oil
• 3 sweet onions, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 cup short-grain rice
• 1 (16 ounce) can diced tomatoes, drained and juice reserved
• 1 cup water, or more as needed
• 2 tablespoons chopped fresh mint, or more to taste
• 1 cup chopped fresh parsley
• 3 tablespoons chardonnay wine
• 1/2 (14 ounce) package little smoked sausages, diced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease the inside of a casserole dish.
• scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. chop pulp and reserve. place zucchini shells in a pot of lightly salted water; bring to a boil. cook until zucchini are slightly tender, about 5 minutes. drain and arrange zucchini in bottom of prepared casserole dish.
• heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. season with salt and black pepper. add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. add tomatoes and stir to combine.
• stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. spoon rice mixture over zucchini halves in casserole dish.
• bake casserole in preheated oven until zucchini are tender, about 20 minutes.

Best Spanish Rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

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 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.

Coriander, Barley, Leek Soup

Ingredients

• Servings: 10
• 3 cups water
• 1 cup uncooked pearl barley
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 bunch leeks, chopped
• 1 1/4 pounds ground turkey
• 2 1/2 quarts beef stock
• 1 1/2 cups chinese rice wine
• 2 1/2 tablespoons ground coriander
• freshly ground black pepper to taste

Recipe

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

Ready Time: 2 hrs


• in a saucepan, bring the 3 cups water to a boil. stir in the barley. reduce heat, cover, and simmer 30 minutes.
• heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. mix in the turkey, and cook until heated through. pour the beef stock into the pot, and stir in the cooked barley. reduce heat to low, cover, and cook 1 hour, stirring occasionally.
• mix the rice wine into the soup, and season with coriander. continue cooking about 10 minutes. season with pepper to serve.

American-style Red Beans And Rice

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (15 ounce) can kidney beans
• 1 1/2 cups tomato sauce
• 4 1/2 cups water, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch dried thyme
• salt and pepper to taste
• 5 teaspoons adobo seasoning, divided
• 2 cups uncooked rice

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• in a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. simmer on low heat.
• meanwhile, bring 4 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. stir in remaining 3 teaspoons adobo. serve beans over the rice.

Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

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 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.

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 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.

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 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.

French Tomato Soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 large onion, chopped
• 6 tomatoes, peeled and quartered
• 1 large potato, peeled and quartered
• 6 cups water
• 1 bay leaf
• 1 clove garlic, pressed
• 1 teaspoon salt
• 1/2 cup long-grain rice

Recipe

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

Ready Time: 1 hr 35 mins


• melt butter in a large saucepan over medium heat. saute onions in butter until tender and lightly browned, about 10 minutes. add tomatoes, and continue cooking for 10 more minutes, stirring frequently. add the potato, and 2 cups of water. season with the bay leaf, garlic and salt. bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
• stir in the remaining water, and bring to a boil again. discard bay leaf, and strain the solids from the broth, reserving both. puree the vegetables in a food processor or blender, and stir them back into the broth. bring to a boil, and add the rice. cover and simmer over low heat for about 15 minutes, or until rice is tender. serve hot.

Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

Best Spanish Rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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 Glazed Chicken Thighs

Ingredients

• Servings: 4
• 1/2 cup rice vinegar
• 5 tablespoons honey
• 1/3 cup soy sauce (such as silver swan®)
• 1/4 cup asian (toasted) sesame oil
• 3 tablespoons asian chili garlic sauce
• 3 tablespoons minced garlic
• salt to taste
• 8 skinless, boneless chicken thighs
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• preheat oven to 425 degrees f (220 degrees c).
• pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. remove the chicken from the bag; discard used marinade. place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees f (75 degrees c). let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. sprinkle with green onions.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

Zucchini Saute

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into 1 inch thick slices
• 1 green bell pepper, chopped
• salt to taste
• ground black pepper to taste
• 1/4 cup uncooked rice
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat oil in a saute pan over medium heat. add onion, and cook and stir for 3 minutes. add tomatoes, zucchini, and green pepper. stir. season to taste with salt and black pepper. reduce heat, cover, and simmer for 5 minutes.
• stir in rice and water. cover, and cook over low heat for 20 minutes.

Zucchini Saute

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into 1 inch thick slices
• 1 green bell pepper, chopped
• salt to taste
• ground black pepper to taste
• 1/4 cup uncooked rice
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat oil in a saute pan over medium heat. add onion, and cook and stir for 3 minutes. add tomatoes, zucchini, and green pepper. stir. season to taste with salt and black pepper. reduce heat, cover, and simmer for 5 minutes.
• stir in rice and water. cover, and cook over low heat for 20 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 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.

Asian Glazed Chicken Thighs

Ingredients

• Servings: 4
• 1/2 cup rice vinegar
• 5 tablespoons honey
• 1/3 cup soy sauce (such as silver swan®)
• 1/4 cup asian (toasted) sesame oil
• 3 tablespoons asian chili garlic sauce
• 3 tablespoons minced garlic
• salt to taste
• 8 skinless, boneless chicken thighs
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• preheat oven to 425 degrees f (220 degrees c).
• pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. remove the chicken from the bag; discard used marinade. place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees f (75 degrees c). let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. sprinkle with green onions.

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 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 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.

15-minute Dinner Nachos Supreme

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (1.12 ounce) package pace® taco seasoning mix
• 1 (10.75 ounce) can campbell's® condensed tomato soup
• 1 1/2 cups water
• 1 1/2 cups uncooked instant rice
• pace® thick & chunky salsa
• shredded cheddar cheese
• shredded lettuce
• tortilla chips

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• cook beef and taco seasoning in skillet until browned. pour off fat.
• add soup, water and rice. heat to a boil. cover and cook over low heat 5 min. or until done.
• top with salsa, cheese and lettuce. serve with tortilla chips for dipping.

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 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.

Ten Minute Szechuan Chicken

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons wine vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Recipe

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


• place the chicken and cornstarch into a bag or bowl, and toss to coat. heat oil in a wok or large skillet over medium-high heat. fry the chicken pieces and garlic, stirring constantly until lightly browned. stir in the soy sauce, vinegar, sugar and water. cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. serve over rice.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.

Best Spanish Rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.

Authentic Bangladeshi Beef Curry

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 5 green chile peppers, finely sliced
• 1 teaspoon ginger paste
• 3 whole cardamom seeds
• 2 whole cloves
• 1 1/2 (2 inch) cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 cup water
• 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 15 mins


• heat olive oil in a skillet over medium heat. add 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.
• stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. simmer until most of the water has evaporated and the mixture has thickened.
• stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Ten Minute Szechuan Chicken

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons wine vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Recipe

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


• place the chicken and cornstarch into a bag or bowl, and toss to coat. heat oil in a wok or large skillet over medium-high heat. fry the chicken pieces and garlic, stirring constantly until lightly browned. stir in the soy sauce, vinegar, sugar and water. cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. serve over rice.

Ten Minute Szechuan Chicken

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons wine vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Recipe

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


• place the chicken and cornstarch into a bag or bowl, and toss to coat. heat oil in a wok or large skillet over medium-high heat. fry the chicken pieces and garlic, stirring constantly until lightly browned. stir in the soy sauce, vinegar, sugar and water. cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. serve over rice.

Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

15-minute Dinner Nachos Supreme

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (1.12 ounce) package pace® taco seasoning mix
• 1 (10.75 ounce) can campbell's® condensed tomato soup
• 1 1/2 cups water
• 1 1/2 cups uncooked instant rice
• pace® thick & chunky salsa
• shredded cheddar cheese
• shredded lettuce
• tortilla chips

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• cook beef and taco seasoning in skillet until browned. pour off fat.
• add soup, water and rice. heat to a boil. cover and cook over low heat 5 min. or until done.
• top with salsa, cheese and lettuce. serve with tortilla chips for dipping.

Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

Best Spanish Rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

Authentic Bangladeshi Beef Curry

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 5 green chile peppers, finely sliced
• 1 teaspoon ginger paste
• 3 whole cardamom seeds
• 2 whole cloves
• 1 1/2 (2 inch) cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 cup water
• 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 15 mins


• heat olive oil in a skillet over medium heat. add 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.
• stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. simmer until most of the water has evaporated and the mixture has thickened.
• stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

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 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.

Ten Minute Szechuan Chicken

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons wine vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Recipe

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


• place the chicken and cornstarch into a bag or bowl, and toss to coat. heat oil in a wok or large skillet over medium-high heat. fry the chicken pieces and garlic, stirring constantly until lightly browned. stir in the soy sauce, vinegar, sugar and water. cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. serve over rice.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

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 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.

Tofu And Veggies In Peanut Sauce

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 small head broccoli, chopped
• 1 small red bell pepper, chopped
• 5 fresh mushrooms, sliced
• 1 pound firm tofu, cubed
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons molasses
• ground cayenne pepper to taste

Recipe

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


• heat oil in a large skillet or wok over medium-high heat. saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
• in a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. pour over vegetables and tofu. simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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 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.

Nick's Eggnog Pie

Ingredients

• Servings: 8
• 1 (9 inch) pie crust pastry
• 2 cups eggnog
• 1 cup sugar
• 1/4 cup cornstarch
• 2 eggs
• 2 egg whites
• 1 tablespoon vanilla extract, or to taste
• 1 tablespoon ground nutmeg, or to taste
• 1 tablespoon ground cinnamon, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
• bake in the preheated oven until lightly browned, about 10 minutes.
• beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
• bake until pie is set in the middle, 50 to 60 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.

Nick's Eggnog Pie

Ingredients

• Servings: 8
• 1 (9 inch) pie crust pastry
• 2 cups eggnog
• 1 cup sugar
• 1/4 cup cornstarch
• 2 eggs
• 2 egg whites
• 1 tablespoon vanilla extract, or to taste
• 1 tablespoon ground nutmeg, or to taste
• 1 tablespoon ground cinnamon, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
• bake in the preheated oven until lightly browned, about 10 minutes.
• beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
• bake until pie is set in the middle, 50 to 60 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 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 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.

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 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.

Tofu And Veggies In Peanut Sauce

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 small head broccoli, chopped
• 1 small red bell pepper, chopped
• 5 fresh mushrooms, sliced
• 1 pound firm tofu, cubed
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons molasses
• ground cayenne pepper to taste

Recipe

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


• heat oil in a large skillet or wok over medium-high heat. saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
• in a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. pour over vegetables and tofu. simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.

Ice Cream Snowball Pie

Ingredients

• Servings: 1
• 2 (4 ounce) bars german sweet chocolate
• 3 tablespoons butter, melted
• 2 cups crisp rice cereal
• 2 tablespoons butter
• 1 pint vanilla ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint strawberry ice cream

Recipe

• lightly grease a 9-inch pie pan. set aside.
• coarsely chop chocolate. set aside 1/4 of it.
• to make crust: place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. melt over low heat, stirring frequently, until smooth.
• place crisp rice cereal in a medium mixing bowl. pour chocolate mixture over cereal, and stir gently to coat. using the back of a spoon, press mixture onto bottom and sides of greased pie pan. place crust in freezer just until firm, about 5 to 10 minutes.
• to make chocolate topping: place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. melt over low heat, stirring frequently, until smooth. cool slightly.
• remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. drizzle chocolate mixture over top and serve immediately.

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 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 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.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.