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.

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.

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.

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.

Asian Coconut Rice

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a saucepan, combine coconut milk, water, sugar, and salt. stir until sugar is dissolved. stir in rice. bring to a boil over medium heat. cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

After The Holidays Ham Bone Soup

Ingredients

• Servings: 12
• 1 ham bone with some meat
• 1 small onion, finely chopped
• 1 (15 ounce) can whole peeled tomatoes with juice
• 1 (14 ounce) package frozen mixed vegetables, thawed
• 3 potatoes, peeled and diced
• 1 1/2 cups uncooked elbow macaroni
• 3/4 cup uncooked long grain rice
• 1 cup chopped cooked ham, or amount leftover
• 1 (10 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• place the ham bone into a large pot and fill with enough water to cover. bring to a boil and cook for 15 minutes. add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. cover and simmer over medium-low heat for 1 1/2 hours. any ham on the bone should come off easily. stir in the tomato sauce and let cool for about 15 minutes before serving.

seasoned rice

Ingredients

• Servings: 5
• 1 cup basmati rice
• 3 2/3 cups water, divided
• 2 tablespoons soy margarine
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons dried basil
• salt to taste

Recipe

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


• in a saucepan bring 3 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
• melt margarine in a large saucepan over medium heat. stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. stir in cooked rice and cook until heated through, about 2 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: 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.

hearty italian lentil soup

Ingredients

• Servings: 8
• 1 cup lentils
• 1 1/3 quarts water, divided
• 2/3 cup uncooked long grain white rice
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tablespoon grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 3 tablespoons italian bread crumbs
• salt, to taste
• ground black pepper, to taste
• 1 quart tomato sauce
• 1/4 cup grated parmesan cheese for topping

Recipe

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

Ready Time: 1 hr 45 mins


• place lentils in a pot with 3 cups water. bring to a boil, reduce heat to low, and cook 20 minutes or until tender. drain and set aside.
• bring rice and 1 1/3 cup water to boil in a pot. reduce heat, cover, and simmer for 20 minutes.
• heat oil in a skillet over medium heat. in a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon parmesan cheese, parsley, bread crumbs, salt, and pepper. form ground beef mixture into 1 inch balls. place meatballs in skillet and cook 5 minutes or until evenly brown.
• in a large pot, bring the tomato sauce and 4 cups water to a boil. transfer the browned meatballs to the pot. mix in cooked lentils and rice. return to a boil, reduce heat to medium-low, and simmer for 30 minutes. sprinkle with remaining parmesan cheese to serve.

Chappy's Garlic Fried Rice

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked white rice
• 1 teaspoon butter
• 1 small onion, minced
• 1 large clove garlic, minced
• 1 teaspoon diced chile pepper
• 1 egg, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (optional)

Recipe

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


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. cool.
• melt butter in a large skillet over medium-high heat. saute onion, garlic, and chile pepper in hot butter until fragrant and lightly browned, 5 to 7 minutes.
• stir cooked rice, egg, soy sauce, and sesame oil into onion mixture. cook and stir until egg is cooked through and rice is coated and heated through, 3 to 5 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.

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.

valentine heart necklaces

Ingredients

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

Recipe

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


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

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon 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.

rosemary chicken with orange-maple glaze

Ingredients

• Servings: 4
• 1 cup orange juice
• 1/2 cup dry white
• 1/2 cup maple syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons olive oil

Recipe

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


• bring orange juice and to a boil in a small saucepan. reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. set aside.
• in a small bowl mix together the rosemary, salt and pepper. rub mixture on both sides of chicken breasts, and set aside.
• melt butter and olive oil in a large skillet over medium high heat. add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. pour orange-maple mixture over chicken (mixture will boil and bubble). reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

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.

Zucchini Stew

Ingredients

• Servings: 10
• 2 zucchini, diced
• 1 onion, chopped
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 2 cups uncooked white rice
• 3 pounds ground beef
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a large pot, combine zucchini and onion. cover with 3 inches of water. bring to a boil over medium heat. stir in tomatoes and rice; reduce heat and simmer.
• in a large skillet, cook beef over medium heat until brown. stir into soup, adding more water if necessary. season with salt and pepper, and simmer 20 minutes more, until rice is tender.

Mochiko Chicken Wings

Ingredients

• Servings: 6
• 3 eggs, beaten
• 1/2 cup soy sauce
• 2 tablespoons white sugar
• 2 teaspoons hawaiian sea salt
• 6 green onions, finely chopped
• 5 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3/4 cup cornstarch
• 3/4 cup mochiko (glutinous rice flour)
• 5 pounds chicken wings or thighs
• oil for deep frying

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. add chicken and mix until well coated. cover bowl with plastic wrap and refrigerate overnight.
• remove the chicken from the refrigerator, and mix again to redistribute. heat a large pot of oil to 350 degrees f (175 degrees c). deep fry chicken wings until golden brown and cooked through; drain on paper towels.

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.

Smoked Sausage In Tomato Sauce

Ingredients

• Servings: 8
• 2 (1 pound) packages smoked sausage, sliced
• 1 cup water
• 2 tablespoons all-purpose flour
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cube beef bouillon
• 1 pound fresh green beans, trimmed and snapped

Recipe

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


• place the sausage in a skillet over medium heat. cook 5 minutes, until evenly brown.
• mix the water and flour in a small bowl, until flour is dissolved. stir into the skillet. mix in diced tomatoes, tomato sauce, beef bouillon, and green beans. cook 15 minutes, stirring occasionally, until sauce is thickened and beans are tender.

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.

best korean bulgogi

Ingredients

• Servings: 4
• 2 1/2 cups soy sauce
• 1 bunch green onions, chopped
• 4 tablespoons toasted sesame seeds
• 1/2 tablespoon sesame oil
• 1 (12 fluid ounce) can or bottle
• 2 pounds thinly sliced beef chuck roast
• 1 cup uncooked long grain rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 head lettuce leaves - rinsed and dried

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs 50 mins


• in a medium bowl, mix together the soy sauce, green onion, sesame seeds, and sesame oil. place meat in the marinade, cover, and refrigerate overnight for best results.
• combine rice and water in a saucepan and bring to a boil. reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.
• meanwhile, heat oil in a large skillet over medium heat. fry beef strips for about 5 minutes on each side, or to your desired doneness.
• serve beef with rice and lettuce leaves. spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. no silverware needed.

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.

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.

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.

Licorice Caramels

Ingredients

• Servings: 64
• 1 cup butter
• 2 cups white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup corn syrup
• 1/8 teaspoon salt
• 1 teaspoon anise extract
• black paste food coloring

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 3 hrs


• line a 9x9 inch dish with buttered foil.
• in a large saucepan over medium heat, melt butter. stir in sugar, milk, corn syrup and salt. bring to a boil, stirring frequently. continue to heat, without stirring, to 242 to 248 degrees f (116 to 120 degrees c), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. remove from heat and stir in anise and food coloring. pour into prepared pan. let cool completely, several hours.
• to cut, turn out of pan and peel away foil. cut with a buttered knife. wrap pieces in waxed paper or candy wrappers.

Best Black Beans

Ingredients

• Servings: 4
• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• salt to taste

Recipe

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


• in a medium saucepan, combine beans, onion, and garlic, and bring to a boil. reduce heat to medium-low. season with cilantro, cayenne, and salt. simmer for 5 minutes, and serve.

Spruced-up Zatarain's® Jambalaya

Ingredients

• Servings: 6
• 1 tablespoon olive oil, or as needed
• 38 ounces andouille sausage, sliced
• 1 onion, chopped
• 2 1/2 cups water
• 2 (8 ounce) packages jambalaya mix (such as zatarain's®)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), drained

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat olive oil in a large pot over medium-high heat. cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
• pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 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: 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.

cherry chicken lettuce wraps

Ingredients

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

Recipe

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


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

red lentil curry

Ingredients

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

Recipe

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


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

general tsao's chicken ii

Ingredients

• Servings: 6
• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg in a mixing bowl. add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. remove the chicken and allow to cool as you fry the next batch. once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. cook until the chicken turns deep golden brown, about 2 minutes more. drain on a paper towel-lined plate.
• heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. stir in the green onion, garlic, whole chiles, and orange zest. cook and stir a minute or two until the garlic has turned golden and the chiles brighten. add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. stir the chicken into the boiling sauce. reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

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.

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.

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.

picadillo (cuban beef hash)

Ingredients

• Servings: 5
• 2 1/2 pounds ground beef
• 4 cloves garlic, minced
• 1 (28 ounce) can tomato sauce
• 1/2 cup stuffed green olives
• 1/2 cup brine from olive jar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 tablespoon adobo seasoning
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat a large pot over medium-high heat until hot. add beef and garlic; cook and stir until the beef is crumbly and no longer pink. place cooked beef in a mesh strainer to drain off the grease.
• return beef to the pan and add the tomato sauce, green olives, and olive brine. season with garlic salt, garlic powder, adobo seasoning, and pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.