red lentil curry

Ingredients

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

Recipe

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


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

homemade pickled ginger (gari)

Ingredients

• Servings: 1
• 8 ounces fresh young ginger root, peeled
• 1 1/2 teaspoons sea salt
• 1 cup rice vinegar
• 1/3 cup white sugar

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• cut the ginger into chunks and place them into a bowl. sprinkle with sea salt, stir to coat and let stand for about 30 minutes. transfer the ginger to a clean jar.
• in a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. you will see that the liquid will change to slightly pinkish in few minutes. don't be alarmed because it's the reaction of rice vinegar that causes the change. only quality rice vinegar can do that! some commercial pickled ginger has red coloring added. cut pieces of ginger into paper thin slices for serving.

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

sweet, sticky and spicy chicken

Ingredients

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

Recipe

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


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

Black Beans And Rice

Ingredients

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

Recipe

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


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

Vegan Chocolate Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x5 inch loaf pan.
• sift together the flour, sugar, cocoa, baking soda and salt. add the oil, vanilla, vinegar and water. mix together until smooth.
• pour into prepared pan and bake at 350 degrees f (175 degrees c) for 45 minutes. remove from oven and allow to cool.

authentic louisiana red beans and rice

Ingredients

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

Recipe

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

Ready Time: 11 hrs 30 mins


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

cherry chicken lettuce wraps

Ingredients

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

Recipe

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


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

stuffed grape leaves (dolmades)

Ingredients

• Servings: 8
• 1 1/2 pounds ground lamb
• 2 medium onions, finely chopped
• 2/3 cup long grain white rice
• 2/3 cup pine nuts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh mint
• 1 (8 ounce) jar grape leaves, drained and rinsed
• 1 1/2 cups water

Recipe

Preparation Time: 35 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. gently open up a grape leaf, and place rib-side down your work surface. place a rounded tablespoon of the meat mixture into the center of the grape leaf. fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. place the rolled grape leaf into a large skillet, seam-side down. repeat with remaining grape leaves, packing them in a tight, single layer.
• pour the water into the skillet, and bring to a simmer. reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. check occasionally and add more water if needed. pour off water before serving.

red lentil curry

Ingredients

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

Recipe

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


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

maria's pepper steak

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 large bell peppers, sliced into thin strips
• 2 cloves garlic, minced
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/3 cup red vinegar
• 1 1/2 pounds flank steak, cut into thin strips

Recipe

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


• heat olive oil in a skillet over medium heat. cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. set aside.
• heat a large skillet over medium-high heat. pour soy sauce, honey, and red vinegar in pan, then add beef. cook beef, stirring frequently, until done, about 10 to 15 minutes. stir in cooked vegetables, and cook another 10 to 15 minutes.

Black Beans And Rice

Ingredients

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

Recipe

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


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

Honey Glazed Ham

Ingredients

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

Recipe

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

Ready Time: 1 hr 35 mins


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

Black Beans And Rice

Ingredients

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

Recipe

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


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

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

red lentil curry

Ingredients

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

Recipe

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


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

red lentil curry

Ingredients

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

Recipe

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


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

sweet, sticky and spicy chicken

Ingredients

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

Recipe

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


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

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

best spanish rice

Ingredients

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

Recipe

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


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

cherry chicken lettuce wraps

Ingredients

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

Recipe

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


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

authentic louisiana red beans and rice

Ingredients

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

Recipe

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

Ready Time: 11 hrs 30 mins


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

Cheesy Tuna Dinner

Ingredients

• Servings: 4
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/2 cups milk
• 2 (6 ounce) cans tuna, drained, flaked
• 1 cup frozen green peas, thawed
• 2 cups minute® white rice, uncooked
• 1 cup shredded cheddar cheese
• french fried onions or crushed potato chips (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• mix soup and milk in medium saucepan. bring to boil on medium heat, stirring frequently.
• add tuna and peas; mix well. return to boil.
• stir in rice and cheese; cover. reduce heat to low; cook 5 minutes. stir until cheese is melted. garnish with canned french fried onions or crushed potato chips just before serving, if desired.

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

best spanish rice

Ingredients

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

Recipe

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


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

Biko

Ingredients

• Servings: 1
• 4 cups uncooked glutinous white rice
• 6 cups cold water
• 1 (14 ounce) can coconut milk, divided
• 1 1/3 cups white sugar
• 1 1/3 cups brown sugar
• 3 tablespoons coconut preserves (such as phil supreme®)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 11 hrs


• soak rice overnight in the water.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. pour into the prepared baking pan.
• stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. pour the mixture carefully over the rice.
• bake in the preheated oven until the topping thickens, about 25 minutes. cool completely; cut into squares to serve.

red lentil curry

Ingredients

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

Recipe

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


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

Beef Tips

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 pounds cubed beef stew meat
• 2 cups water
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large skillet heat oil over high heat. saute the onion until almost translucent.
• add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• pour 2 cups water, soy sauce, and worcestershire sauce into the skillet. stir in garlic powder, salt and pepper. bring to a boil and reduce heat. cover and simmer for 1 1/2 to 2 hours.
• meanwhile combine the gravy mix with 1 cup water. mix thoroughly and stir into the meat mixture. bring to a boil stirring frequently until slightly thickened.

Black Beans And Rice

Ingredients

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

Recipe

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


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

Honey Glazed Ham

Ingredients

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

Recipe

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

Ready Time: 1 hr 35 mins


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

sweet, sticky and spicy chicken

Ingredients

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

Recipe

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


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

Ground Beef Enchiladas

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 bunch green onions, finely chopped
• 1 diced fresh jalapeno pepper, or to taste
• 1/4 cup water
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup plain yogurt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded mozzarella cheese
• 6 (6 inch) corn tortillas

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. stir in water and taco seasoning. simmer until water has evaporated.
• in a medium bowl, mix together yogurt, condensed soup, and cheese.
• divide the meat mixture evenly between tortillas. place a couple of tablespoons of cheese mixture over meat, and roll up. place in a 7x11 inch baking dish. repeat for each tortilla. spoon remaining cheese mixture over the top of the tortillas.
• bake in preheated oven for 20 to 30 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: 30 mins Ready Time: 30 mins


• 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.

cherry chicken lettuce wraps

Ingredients

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

Recipe

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


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

peach dumplings

Ingredients

• Servings: 10
• 8 potatoes - peeled and cubed
• 1 egg
• 5 cups all-purpose flour
• 10 firm ripe peaches
• 1 cup white sugar
• 1/2 cup butter, melted
• 1 (16 ounce) package vanilla wafers, crushed

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place the potatoes in a pot with enough water to cover. bring to a boil over medium-high heat, and cook until tender. remove from heat, drain, and put through a ricer or mash.
• place the riced potatoes a large clean work surface. crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. you may not need to use all of the flour, or you may need to use more. this could take as long as 30 minutes, or just seem like it. let the dough rest for a minute before rolling.
• on a lightly floured surface, roll the dough out to 1/4 inch thickness. you may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• bring a large pot of water to a boil. place the peach dumplings into the water. the peach should be as close to covered with the water as it can get. we usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. boil for 20 minutes, rotating after 10 for even cooking. remove from water using tongs or a large slotted spoon.
• to serve, place a peach dumpling a plate, and cut it up. remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

okinawa shoyu lamb

Ingredients

• Servings: 6
• 1 1/2 pounds whole lamb belly
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup mirin (japanese sweet )
• 2 teaspoons ground ginger
• 1 clove garlic, or to taste

Recipe

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

Ready Time: 1 hr 40 mins


• place lamb belly into a large pot, and cover with water about 1-inch above the lamb. bring to a boil over medium-high heat, and simmer for 2 minutes. discard water and fill pot with fresh water about 1-inch above the lamb. bring to a boil over medium-high heat, then reduce heat to a simmer. cook until the lamb begins to soften, about 1 hour.
• remove the lamb from the water, and place on a cutting board. allow lamb to cool for a few minutes, then slice off the thick skin and discard. cut the remaining lamb meat into 1-inch wide slices. set aside.
• combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. add the sliced lamb belly, then bring to a boil again. reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. simmer uncovered until the lamb is tender, 30 to 45 minutes, turning the lamb several times to cook evenly.

Cheesy Black Bean Casserole

Ingredients

• Servings: 6
• cooking spray
• 3 cups cooked brown rice
• 2 (14.5 ounce) cans black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 2 cups ricotta cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon parsley
• 1 teaspoon ground black pepper
• 1 slice tomato (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). prepare a 9x13-inch baking dish with cooking spray.
• mix cooked brown rice, black beans, diced tomatoes with green chile peppers, ricotta cheese, mozzarella cheese, parmesan cheese, parsley, and black pepper in prepared dish.
• bake in preheated oven until cheese is bubbling, about 30 minutes. garnish with tomato slice.

Black Beans And Rice

Ingredients

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

Recipe

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


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

New Year's Day Soup

Ingredients

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

Recipe

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

Ready Time: 9 hrs 45 mins


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

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

red lentil curry

Ingredients

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

Recipe

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


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

Zucchini With Dill Weed And Garlic-yogurt Sauce

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 teaspoon white sugar
• 4 zucchini, chopped
• 1 cup chopped fresh dill weed
• 1/4 cup uncooked long grain white rice
• 1/2 cup water
• salt and pepper to taste
• 2 cups plain yogurt
• 2 cloves garlic, crushed
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. stir in the sugar, then add the chopped zucchini, dill, and rice. cook and stir until the zucchini is softened, about 5 minutes. pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. turn off the heat, and let the mixture cool to lukewarm.
• make a sauce by mixing the yogurt, garlic, and salt in a bowl. serve over the lukewarm zucchini and rice.

authentic louisiana red beans and rice

Ingredients

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

Recipe

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

Ready Time: 11 hrs 30 mins


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

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

Sweet And Sour Sauce I

Ingredients

• Servings: 2
• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup water
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. stir continuously until the mixture has thickened.

best spanish rice

Ingredients

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

Recipe

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


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

sweet, sticky and spicy chicken

Ingredients

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

Recipe

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


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

Brunch Casserole

Ingredients

• Servings: 1
• 12 eggs
• 4 tablespoons butter
• 1 onion, diced
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup half-and-half cream
• salt and pepper to taste
• 1 (4 ounce) can diced green chilies, drained
• 1 cup diced sharp cheddar cheese
• 1/2 cup diced monterey jack cheese
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• place eggs in a large saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and slice.
• in large saucepan, melt butter over medium heat. stir in onions and rice; cook, stirring occasionally, until onions are limp. pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch casserole dish.
• in another saucepan, melt remaining 2 tablespoons butter. whisk in flour. slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. remove from heat and season with salt and pepper to taste.
• spread half of the cooked rice in bottom of the prepared pan. top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. spoon half of the chicken gravy the eggs. repeat with remaining ingredients.
• bake uncovered in preheated oven until bubbly and golden. sprinkle with paprika if desired.

red lentil curry

Ingredients

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

Recipe

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


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

Black Beans And Rice

Ingredients

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

Recipe

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


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

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain white rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

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


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to 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: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


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

ancho honey mustard sauce

Ingredients

• Servings: 1
• 1/2 cup dijon mustard
• 1/2 cup honey
• 2 teaspoons ancho chile powder
• 2 teaspoons garlic powder
• 1 teaspoon rice vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the mustard, honey, ancho powder, garlic powder, and rice vinegar in a small bowl until evenly combined.

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

Grandpa's Tomato Gravy

Ingredients

• Servings: 10
• 8 slices bacon, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 (28 ounce) cans diced tomatoes
• 1 (14 ounce) can tomato sauce
• 1 teaspoon white sugar, or more to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1 tablespoon butter

Recipe

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


• place the bacon in a dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the diced tomatoes and tomato sauce to the pan. season with sugar and black pepper. simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. stir in the butter just before serving.

New Year's Day Soup

Ingredients

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

Recipe

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

Ready Time: 9 hrs 45 mins


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

cherry chicken lettuce wraps

Ingredients

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

Recipe

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


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

authentic louisiana red beans and rice

Ingredients

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

Recipe

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

Ready Time: 11 hrs 30 mins


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

Black Beans And Rice

Ingredients

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

Recipe

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


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

red lentil curry

Ingredients

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

Recipe

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


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

Red-nosed Reindeer

Ingredients

• Servings: 12
• 3 tablespoons butter or margarine
• 1 (10 ounce) package regular marshmallows
• 6 cups kellogg's® rice krispies® cereal or kellogg's® cocoa krispies® cereal
• canned frosting or decorating gel
• food coloring
• 12 regular pretzel twists
• 12 red gum drops

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
• add kellogg's® rice krispies® cereal. stir until well coated.
• using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. cool. using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. frost the tops of the 1 1/2-inch circles.
• for each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. use scraps of the cereal mixture to shape into twenty-four ears. use frosting to attach ears to each reindeer. break pretzel twists into pieces. push two pretzel pieces into each for antlers. decorate with frosting and gum drops. best if served the same day.

Thai Sweet Sticky Rice With Mango (khao Neeo Mamuang)

Ingredients

• Servings: 3
• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. simmer until water is absorbed, 15 to 20 minutes.
• while the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. stir the cooked rice into the coconut milk mixture; cover. allow to cool for 1 hour.
• make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• place the sticky rice on a serving dish. arrange the mangos on top of the rice. pour the sauce over the mangos and rice. sprinkle with sesame seeds.

best spanish rice

Ingredients

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

Recipe

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


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

Honey Drizzled Curry Mustard Chicken

Ingredients

• Servings: 4
• 1/2 cup honey
• 4 teaspoons dry mustard powder
• 1 teaspoon curry powder
• 2 teaspoons garlic powder
• 2 tablespoons soy sauce
• 2 teaspoons applesauce
• 4 chicken leg quarters
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/3 cup water

Recipe

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


• mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
• heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. retain extra honey mixture in bowl. puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. pour in water, and turn chicken legs over. cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
• drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.

Black Beans And Rice

Ingredients

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

Recipe

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


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

sweet, sticky and spicy chicken

Ingredients

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

Recipe

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


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

Orange Salmon With Rice

Ingredients

• Servings: 4
• 2 cups uncooked white rice
• 4 cups water
• 4 (5 ounce) salmon fillets
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons orange juice
• 6 tablespoons soy sauce
• 1 teaspoon sesame oil

Recipe

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


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. meanwhile, season salmon fillets with salt and pepper.
• spray a large skillet with cooking spray and heat over medium-high heat. place salmon fillets into the skillet and cook until golden, about 3 minutes on each side. cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork, 2 to 3 minutes longer. remove salmon from the skillet and set aside. stir orange juice and soy sauce into the same skillet. cook on high heat until slightly thickened, 1 to 2 minutes. remove from heat and stir in the sesame oil. spoon sauce over the salmon and serve with 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: 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.