Best Rice Recipes Blog: February 2016

Monday, February 29, 2016

crispy baked cereal chicken

Ingredients

Servings: 4
4 cups crispy rice cereal squares (such as rice chex®)
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1 egg
1 1/2 cups milk
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c); grease a 9x12 inch baking dish.
place the cereal in a large plastic zipper bag and crush the cereal into crumbs. add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. pour the cereal crumb mixture out into a shallow bowl.
in another shallow bowl, beat the egg with the milk. dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. place the coated chicken breasts into the prepared baking dish.
bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Sunday, February 28, 2016

Overnight Chinese Daikon Radish Pickles

Ingredients

Servings: 2
1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

Recipe

Preparation Time:

Ready Time:

in a mixing bowl, toss daikon with salt. cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
drain and rinse daikon, removing as much salt as possible. pat dry with a paper towel, and return to bowl. stir in rice vinegar, black pepper and, if desired, sesame oil. cover, and refrigerate at least 8 hours.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

zucchini herb casserole

Ingredients

Servings: 6
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp cheddar cheese, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the rice and water in a saucepan, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
preheat oven to 350 degrees f (175 degrees c). lightly grease a shallow 1 1/2 quart casserole dish.
heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. season with garlic salt, basil, paprika, and oregano. mix in the cooked rice, tomatoes, and 1 cup cheese. continue to cook and stir until heated through. transfer to the prepared casserole dish. top with remaining cheese.
bake uncovered 20 minutes, or until cheese is melted and bubbly.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Creamy Mushrooms

Ingredients

Servings: 4
1/4 cup butter
1/2 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 1/4 cups milk
2 teaspoons soy sauce
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a medium saucepan over medium heat. saute mushrooms until tender. stir in flour, milk and soy sauce; cook, stirring, until thickened. season with salt and pepper to taste.

Saturday, February 27, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

korean slow cooker lamb chops

Ingredients

Servings: 6
3 cloves garlic, pressed
1/2 cup chicken broth
1 tablespoon korean chile bean paste
1/2 cup soy sauce
6 lamb chops
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. season the lamb chops with salt and pepper, and place them in the crock. turn to coat with sauce. cover, and cook for 5 hours on the low setting.

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:

Cook Time:

Ready Time:

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.

Friday, February 26, 2016

broccoli beef i

Ingredients

Servings: 4
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, combine flour, broth, sugar, and soy sauce. stir until sugar and flour are dissolved.
in a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. stir in broth mixture, ginger, garlic, and broccoli. bring to a boil, then reduce heat. simmer 5 to 10 minutes, or until sauce thickens.

Pineapple Curry Rice

Ingredients

Servings: 4
1 3/4 cups pineapple juice
1 tablespoon curry powder, or to taste
1/2 teaspoon celery salt
1 cup uncooked jasmine rice
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 2 quart saucepan, bring pineapple juice to a boil. stir in curry powder and celery salt, and then add rice and butter. stir until butter melts and rice does not stick together. reduce heat to low, cover, and simmer for 10 minutes.
stir rice with a fork to loosen from bottom of pot. simmer another 3 to 5 minutes, or until done.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

ginger beef

Ingredients

Servings: 6
2 onions, finely chopped
3 cloves garlic, peeled and minced
5 teaspoons grated fresh ginger root
1 teaspoon ground turmeric
1/4 teaspoon crushed dried chile pepper
1 1/2 teaspoons salt
1 1/4 pounds flank steak, cut into strips
1 tablespoon peanut oil
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 (10.5 ounce) can condensed onion soup
2 cups uncooked long-grain white rice
1 quart water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. place flank steak in the mixture, and toss to coat. cover, and place in the refrigerator at least 15 minutes.
heat oil in a dutch oven over medium high heat, and stir in onion and steak mixture. cook and stir until steak is lightly browned. mix in tomatoes, and cook over high heat about 10 minutes.
mix onion soup into the dutch oven. cover, reduce heat, and simmer 1 hour, until meat is tender.
place rice and water in a medium saucepan, and bring to a boil. cover, reduce heat, and simmer 20 minutes. serve the steak mixture over the cooked rice.

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:

Cook Time:

Ready Time:

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.

Thursday, February 25, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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 risotto

Ingredients

Servings: 4
2 tablespoons olive oil
1 1/2 ounces prosciutto
1 large shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup red
3 cups beef stock, or more as needed, divided
1/2 cup arugula
1/3 cup freshly grated parmesan cheese
1 tablespoon chopped fresh thyme
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. add shallot and cook until fragrant, about 2 minutes. add garlic and cook until fragrant, about 1 minute. add mushrooms and cook for 30 seconds.
cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. pour red into rice mixture; cook, stirring every 30 seconds, until is absorbed, about 5 minutes. stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
mix arugula, parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Wednesday, February 24, 2016

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:

Cook Time:

Ready Time:

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.

beef stir-fry with peanut sauce

Ingredients

Servings: 4
sauce:
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon peanut oil
1 tablespoon chile-garlic sauce (such as sriracha®)
1 teaspoon sesame oil
1/4 cup cold water
1 tablespoon cornstarch
stir-fry:
1 tablespoon peanut oil
3/4 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 carrots, cut into strips
1 green bell pepper, cut into strips
1 cup mushrooms, sliced
1 cup broccoli florets
1 bunch green onions, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
heat 1 tablespoon peanut oil in a large skillet until smoking. cook and stir beef in hot oil until browned, about 3 minutes. remove beef with a slotted spoon to a plate lined with paper towel. add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
return beef to skillet. reduce heat to medium-low. clear a space in the center of the beef and vegetables. pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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 white rice
2 cups chicken broth
1 cup chunky salsa

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Tuesday, February 23, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Quick Turkey And Rice

Ingredients

Servings: 6
3 cups water
1 1/2 cups uncooked long-grain rice
1 tablespoon cooking oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound boneless turkey breast, cut into 1 inch cubes
1 (14.5 ounce) can stewed tomatoes, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
meanwhile, heat oil in a large skillet over medium high heat. saute bell pepper, celery and onion until tender, about 2 to 3 minutes. add turkey, and continue to saute until turkey loses its outer pink color. stir in tomatoes, and cover. continue to simmer, stirring occasionally, until turkey is cooked through (no longer pink inside). serve over hot cooked rice.

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:

Cook Time:

Ready Time:

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.

asian salmon wrap

Ingredients

Servings: 2
2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds

Recipe

Preparation Time:

Ready Time:

toss together the green onion, daikon radish, and cucumber in a small bowl. in a separate bowl, whisk together the rice vinegar, soy sauce, wasabi paste, and ground ginger.
lay to two tortillas a flat surface. divide the rice and place in the center of each tortilla. top each portion of rice with half of the salmon and half of the vegetable mixture. drizzle half of the soy sauce mixture over each portion of vegetables. sprinkle each with 1 teaspoon sesame seeds. wrap the edges of the tortillas around the filling completely to serve.

rich and creamy dairy free strawberry ice cream

Ingredients

Servings: 12
3/4 cup sugar
1 teaspoon unflavored gelatin
1 (14 ounce) can unsweetened coconut milk
1 1/4 cups rice milk
4 egg yolks, beaten
2 cups hulled strawberries
2 teaspoons pure vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine sugar and gelatin together in a large saucepan; add coconut milk and rice milk. cook and stir milk mixture over medium heat until almost boiling and sugar is dissolved, about 5 minutes.
scoop about 1/2 cup hot milk mixture into a bowl with the beaten egg yolks; whisk together. slowly pour egg mixture back into the saucepan, stirring constantly. lower heat to medium-low to avoid curdling; cook and stir until mixture is smooth, about 3 minutes; do not boil. remove from heat and cool slightly.
place strawberries in a blender and pulse several times to chop before leaving it on to puree.
stir strawberry puree and vanilla extract into milk mixture. refrigerate until very cold, 8 to 48 hours. pour chilled strawberry mixture into a 4-quart ice cream maker and follow manufacturer's instructions.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Monday, February 22, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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 white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Recipe

Preparation Time:

Cook Time:

Ready Time:

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 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:

Cook Time:

Ready Time:

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.

dead man's cheese ball

Ingredients

Servings: 1
1 1/4 pounds sharp cheddar cheese, shredded
1 cup sour cream
1/4 cup butter, melted and cooled
1 tablespoon prepared horseradish
1 teaspoon prepared hot mustard
2 dashes chipotle hot sauce
1 clove garlic, minced
1/4 cup
1/2 cup black sesame seeds

Recipe

Preparation Time:

Ready Time:

in the container of a food processor, combine the cheddar cheese, sour cream, butter, horseradish, hot mustard, chipotle sauce, garlic and . pulse until smooth. you can use a potato masher in a large bowl but it will take longer.
line a bowl with plastic wrap, and fill with the cheese mixture. cover and refrigerate for at least 2 hours, or overnight.
toast the sesame seeds in a dry skillet over medium heat just until fragrant, about 3 minutes. gather the plastic wrap around the cheese mixture and form into a ball. remove the plastic wrap and roll the ball in sesame seeds to coat. place in the center of a platter and surround with your favorite chips or crackers.

Bbq Hotdogs On Rice

Ingredients

Servings: 6
1 cup uncooked long grain white rice
2 cups water
1 pound kielbasa sausage, thinly sliced
1/2 cup dark molasses
2 tablespoons distilled white vinegar
1 (10 ounce) can tomato sauce
1/4 cup barbeque sauce (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the rice and water in a pot, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
cook the kielbasa in a skillet over medium heat until evenly browned. mix in the molasses, vinegar, tomato sauce, and barbeque sauce. continue to cook until heated through. serve over the rice.

Sunday, February 21, 2016

polish rice cake

Ingredients

Servings: 1
2 cups long grain white rice
6 cups skim milk
1 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
3 eggs
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup self-rising flour
1/2 cup golden raisins

Recipe

Cook Time:

Ready Time:

combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. stir frequently.
preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch baking pan.
in large bowl, combine the butter and cream cheese. cream well with wooden spoon.
in another bowl combine eggs, half and half, and vanilla. add to creamed mixture and blend well.
stir in the cooled rice mixture and mix well. add the flour and blend well. stir in the raisins.
pour batter into the prepared pan, pat top to avoid any air . bake at 350 degrees f (175 degrees c) for 1 hour. let cake stand for one hour before turning out of pan.

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:

Cook Time:

Ready Time:

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 Beans And Rice

Ingredients

Servings: 8
2 cups dried red beans
1/2 teaspoon dried minced garlic
1 tablespoon dried minced onion
2 teaspoons salt
1 bay leaf
1 teaspoon white sugar
1/4 teaspoon ground cayenne pepper
1 teaspoon celery seed
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 ham hock
1 pound smoked sausage, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

pick over the dried beans, and soak them in water overnight.
the next day, drain off the soaking water, and place the beans in a large pot or slow cooker. cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. push the ham hock down into the beans. bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
stir in the smoked sausage, simmer for 20 more minutes, 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:

Cook Time:

Ready Time:

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.

tex mex stir fry

Ingredients

Servings: 4
1 teaspoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour, or as needed
1 (1 ounce) packet taco seasoning mix
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
2 teaspoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1/2 cup prepared salsa
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. set the peppers aside.
mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
to serve, sprinkle each portion with cheddar cheese.

quick rice pilaf

Ingredients

Servings: 6
1/4 cup butter
1 cup long-grain white rice
1 bay leaf
1 teaspoon ground black pepper
1 tablespoon salt-free herb and spice blend
2 cubes chicken bouillon
2 1/4 cups water
6 skinless, boneless chicken breasts
2 (16 ounce) packages chopped mixed vegetables
2 teaspoons hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet melt butter/margarine over medium heat. add rice and bay leaf. stir until rice is translucent but not browned. add pepper, herb-and-spice blend, bouillon and water. mix well and bring all to a boil.
add chicken, submerging under water. cover skillet and reduce heat to low. let simmer as long as rice dictates. add the mixed vegetables in the last 10 minutes of cooking. add hot pepper sauce and stir well.

Saturday, February 20, 2016

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:

Cook Time:

Ready Time:

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.

Mom's Barbeque Style Turkey

Ingredients

Servings: 6
1/4 cup butter
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
3 tablespoons brown sugar
1 1/2 teaspoons chili powder
1 tablespoon worcestershire sauce
salt to taste
4 cups chopped cooked turkey

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a skillet over medium heat. place onion, celery, and green pepper in the skillet, and cook 5 minutes. mix in the ketchup, brown sugar, chili powder, and worcestershire sauce. season with salt. cook over low heat until bubbly. stir in the turkey, cover, and simmer 30 minutes.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Friday, February 19, 2016

wild rice spaghetti chicken

Ingredients

Servings: 4
2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
1/4 cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

Recipe

saute chicken pieces in olive oil and set aside. in the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). add chicken broth, cover and simmer for 15 minutes.
add the chicken and cooked spaghetti. cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). when ready, chicken should be very tender and have a nice creamy sauce to dish the plate.

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:

Cook Time:

Ready Time:

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.