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.

Steamed Clams In Butter And

Ingredients

• Servings: 4
• 4 teaspoons
• 4 teaspoons mirin (japanese sweet )
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Recipe

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


• scrub and rinse clams. soak in a large bowl of cold water for 5 minutes. drain thoroughly.
• heat a wok or large saucepan over high heat. quickly pour in the , mirin and rice vinegar. add the clams; cover and cook until the clams open, 3 to 4 minutes. discard any clams that do not open.
• remove any scum that forms on the surface using a spoon or paper towel. stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. arrange clams on a serving plate and drizzle the sauce over them. serve immediately.

Tofu Masala

Ingredients

• Servings: 3
• 1 tablespoon canola oil
• 1 (14 ounce) package firm tofu, cubed
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 clove garlic, minced (optional)
• 1 green bell pepper, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 tomato, chopped
• 2 tablespoons garam masala
• salt and pepper to taste
• 2 cups water

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr


• heat 1 tablespoon of canola oil in a large skillet over medium-high heat. add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. reduce the heat to medium, and pour in the remaining canola oil. stir in the onion, garlic, and green pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the tofu to the skillet along with the garbanzo beans and tomato. season with garam masala, salt, and pepper, and pour in the water. bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. remove from the stove, and allow to rest for 5 minutes before serving.

delicious gluten-free pancakes

Ingredients

• Servings: 10
• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Recipe

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


• in a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. stir in eggs, water, and oil until well blended and few lumps remain.
• heat a large, well-oiled skillet or griddle over medium high heat. spoon batter skillet and cook until begin to form. flip, and continue cooking until golden brown on bottom. serve immediately with condiments of your choice.

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and cook 20 minutes. in a skillet over medium heat, cook the beef until evenly browned.
• remove and discard the tops, seeds, and membranes of the bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of the peppers if necessary so that they will stand upright.)
• in a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt, and pepper. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

asian orange chicken

Ingredients

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

Recipe

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


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

stuffed chicken valentino

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 teaspoon dried italian seasoning
• 2 tablespoons grated parmesan cheese
• 1 (6 ounce) jar roasted red bell peppers, drained
• 1/4 cup chopped fresh chives
• 4 tablespoons shredded mozzarella cheese
• salt and pepper to taste
• 2 tablespoons olive oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. place between two sheets of plastic wrap, and pound flat. repeat with remaining chicken breasts.
• combine parmesan cheese with italian seasoning and chives, and sprinkle over chicken breasts. at one end of each breast, place 3 strips of roasted pepper. top with 1 tablespoon shredded cheese. roll each breast up, starting on the side with the peppers and cheese. insert a toothpick in each roll to prevent unrolling. place in prepared baking dish. season rolls with salt and pepper to taste, and drizzle with olive oil.
• bake in preheated oven for 15 minutes. set oven to broil, and continue cooking for 5 to 10 minutes. remove from oven, slice to display the colorful filling, and serve.

Easy A La King

Ingredients

• Servings: 4
• 3 cups cooked, diced chicken meat
• 1 (12 fluid ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2/3 cup water
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 (4.5 ounce) cans mushrooms, drained
• 1 dash hot pepper sauce
• salt and pepper to taste

Recipe

• in a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. cook, stirring, for about 10 to 15 minutes or until heated through. serve over cooked egg noodles, 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.

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.

Marshmallow Popcorn Balls

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1/2 cup unpopped popcorn
• 6 tablespoons butter
• 5 cups miniature marshmallows

Recipe

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


• grease a 9x13 inch baking dish. set aside.
• add vegetable oil to a 4 quart saucepan, and heat over high heat. when oil is hot, add popping corn. keep pan moving constantly. when corn stops popping, remove from heat. put popcorn in prepared pan.
• melt butter in a medium saucepan over low heat. stir in marshmallows and cook until melted, stirring constantly. pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• let mixture cool slightly. smear butter on your hands or spray with non-stick cooking spray. mix popcorn with your hands so that it is evenly coated.
• form popcorn into 8 balls.

Salmon With Tomatoes

Ingredients

• Servings: 2
• 1 cup uncooked long grain white rice
• 2 cups water
• 2 1/2 tablespoons garlic oil
• 2 (6 ounce) fillets salmon
• salt and pepper to taste
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon paprika to taste
• 2 fresh tomatoes, diced
• 1 1/2 teaspoons minced garlic
• 1 teaspoon lemon juice
• 3 tablespoons chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 4 dashes hot pepper sauce

Recipe

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


• in a medium saucepan, bring the rice and water to a boil. reduce heat to low, cover, and cook 20 minutes.
• heat the garlic oil in a skillet over medium heat. season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. break salmon into cubes with a spatula or fork. mix in the tomatoes, garlic, and lemon juice. continue cooking until salmon is easily flaked with a fork.
• mix the parsley, parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. serve over the cooked rice.

red lentil curry

Ingredients

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

Recipe

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


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

Tofu Masala

Ingredients

• Servings: 3
• 1 tablespoon canola oil
• 1 (14 ounce) package firm tofu, cubed
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 clove garlic, minced (optional)
• 1 green bell pepper, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 tomato, chopped
• 2 tablespoons garam masala
• salt and pepper to taste
• 2 cups water

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr


• heat 1 tablespoon of canola oil in a large skillet over medium-high heat. add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. reduce the heat to medium, and pour in the remaining canola oil. stir in the onion, garlic, and green pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the tofu to the skillet along with the garbanzo beans and tomato. season with garam masala, salt, and pepper, and pour in the water. bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. remove from the stove, and allow to rest for 5 minutes before serving.

Sola's New Year's Soup

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (10 ounce) package frozen bell pepper strips
• black pepper to taste
• 1 cup sweet white corn
• 1 (16 ounce) jar medium-hot salsa
• 1 teaspoon chili powder
• 2 (15 ounce) cans no-salt-added black beans, drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (10.5 ounce) can chicken stock
• 1 cube chicken bouillon
• 3 cups water
• 1/2 cup uncooked long grain rice

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat the olive oil in a deep pot over medium-high heat. stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. season to taste with black pepper. stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

Better Spanish Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 1/4 cups uncooked instant rice
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chopped fresh cilantro
• 1 cup chicken broth

Recipe

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


• heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
• stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

red lentil curry

Ingredients

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

Recipe

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


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

cheese crackers

Ingredients

• Servings: 150
• 2 cups all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons red pepper flakes
• 1 pound cheddar cheese, grated and room temperature
• 1 cup unsalted butter, melted
• 2 cups crispy rice cereal (such as rice krispies®)

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• combine flour, salt, and red pepper flakes in large bowl; add cheddar cheese. toss until cheese is coated. pour in melted butter; stir until mixture is moist and crumbly. add rice cereal and knead by hand until dough is well blended.
• roll dough into small 1/2-inch balls; arrange on a baking sheet. flatten each ball with a fork.
• bake in the preheated oven until light and crispy, about 30 minutes.

Baked Rice Pudding

Ingredients

• Servings: 10
• 1 cup uncooked white rice
• 2 cups water
• 3 eggs, beaten
• 2 cups milk
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup raisins
• 1 pinch ground nutmeg

Recipe

• place uncooked rice in a 3 quart saucepan, and add water. bring to a boil. reduce heat, and simmer for 25 to 30 minutes.
• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. mix well. stir in rice and raisins. pour into a 10x6x2 inch baking dish.
• bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

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.

Chili And Cheese Stuffed Chicken Breasts

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breasts
• 2 cups cooked wild rice
• 1/2 cup roasted green chili, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 teaspoon ground cumin
• salt to taste
• ground black pepper to taste
• 1 cup crushed corn flakes cereal
• 1 egg, beaten

Recipe

• mix together rice, chili, cheese, onion, and cumin.
• rinse chicken thoroughly, and pat dry. cut a slit in each breast to create a pouch that is open on one side only. stuff each chicken breast with rice filling.
• coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. season with salt and pepper to taste.
• bake at 375 degrees f (190 degrees c) for 40 minutes, or until juices run clear. if the breasts dry out too quickly, cover loosely with a piece of foil.

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.

Turkey A La King

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 fresh mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup chopped cooked turkey
• 1/3 cup frozen peas, thawed
• salt and pepper to taste

Recipe

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


• in a large skillet over medium low heat, cook butter until golden brown. saute mushrooms until tender. stir in flour until smooth. slowly whisk in chicken broth, and cook until slightly thickened. stir in cream, turkey and peas. reduce heat to low, and cook until thickened. season with salt and pepper.

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 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.

deviled eggless salad

Ingredients

• Servings: 4
• 1 cup non-fat cottage cheese
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons plain low-fat yogurt
• 1 tablespoon yellow mustard
• 1 teaspoon soy sauce
• 1/4 teaspoon ground turmeric
• 1 teaspoon vegetarian worcestershire sauce
• 2 teaspoons rice vinegar
• 1 (8 ounce) container firm tofu
• 5 green onions, minced

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• in a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, worcestershire sauce and vinegar. process until well blended. add tofu and pulse a few times, maintaining a bit of texture. stir in green onions. refrigerate for at least 3 hours to allow flavors to meld.

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.

marinated tofu

Ingredients

• Servings: 2
• 7 ounces fresh tofu, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon honey
• 1 cup basmati rice
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 8 hrs 45 mins


• combine the soy sauce and ginger in a small bowl. add tofu slices; cover and refrigerate overnight.
• 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. keep hot.
• preheat an oven to 350 degrees f (175 degrees c). remove tofu from marinade, place on a baking sheet. reserve marinade.
• toast the sesame seeds by placing them in a dry skillet over medium heat. stir seeds constantly until lightly toasted and fragrant, about 3 minutes. immediately remove toasted seeds from pan to prevent burning. reserve.
• bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. drizzle tofu with remaining marinade.
• divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.

Zucchini Saute

Ingredients

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

Recipe

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


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

elena's cookies

Ingredients

• Servings: 2
• 2/3 cup butter, softened
• 1/2 cup applesauce
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup dry infant cereal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup wheat germ

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease or line baking sheets with parchment paper.
• in a medium sized bowl mix the shortening, applesauce, white sugar, brown sugar, egg and vanilla. beat until well combined.
• in another bowl combine the infant cereal, flour, baking soda, salt and wheat germ. add the dry ingredients to the wet ingredients and mix well.
• spoon tablespoonfuls of dough the prepared baking sheets. bake at 375 degrees f (190 degrees c) for 8 to 10 minutes or until just set. let cool on wire racks before storing.

Zucchini Saute

Ingredients

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

Recipe

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


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

Spanish Rice Ii

Ingredients

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

Recipe

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


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

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.

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.

African Curry

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon, juiced

Recipe

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


• heat olive oil in a large, heavy skillet over medium heat. stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• reduce skillet heat to low. stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. mix in lemon juice just before serving.

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.

Crispy Baked Gau

Ingredients

• Servings: 96
• 1 (16 ounce) box sweet rice flour (mochiko)
• 2 cups brown sugar
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 (13.5 ounce) can coconut milk
• 2 cups milk
• 2 teaspoons vanilla extract
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). line an 8x12 inch pan with aluminum foil, going up the sides.
• sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. make a well in the center and pour in the coconut milk, milk, and vanilla extract. stir together until smooth. pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. cut into 1 inch squares.

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.

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.

josephine's puerto rican chicken and rice

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 5 chicken drumsticks
• 1 small onion, chopped
• 1/2 cup pitted green olives
• 2 tablespoons capers
• 1 (8 ounce) can tomato sauce
• 3 tablespoons shortening
• 2 tablespoons achiote seed
• 4 cups boiling water
• 4 cups uncooked jasmine rice

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• in a large saucepan saute chicken, onions, olives and capers over medium heat. pour in a little juice from the olives to add more olive flavor. as the onion begins to turn clear and the chicken begins to brown, add tomato sauce. saute mixture until everything is lightly cooked. reduce heat to low.
• in a small saucepan melt shortening over medium heat; add achiote seeds. when the shortening turns red remove it from the heat and strain out the seeds. mix oil into chicken/tomato mixture. add the boiling water to the mixture, increase the heat to medium high and bring to a boil, stirring well.
• add the rice to the boiling mixture and continue to boil for about 3 minutes. reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. remove from heat and let stand for 10 minutes.
• transfer mixture to a large bowl and serve immediately.

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.

Zucchini Saute

Ingredients

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

Recipe

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


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

delicious gluten-free pancakes

Ingredients

• Servings: 10
• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Recipe

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


• in a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. stir in eggs, water, and oil until well blended and few lumps remain.
• heat a large, well-oiled skillet or griddle over medium high heat. spoon batter skillet and cook until begin to form. flip, and continue cooking until golden brown on bottom. serve immediately with condiments of your choice.

delicious gluten-free pancakes

Ingredients

• Servings: 10
• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Recipe

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


• in a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. stir in eggs, water, and oil until well blended and few lumps remain.
• heat a large, well-oiled skillet or griddle over medium high heat. spoon batter skillet and cook until begin to form. flip, and continue cooking until golden brown on bottom. serve immediately with condiments of your choice.

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.

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.

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and cook 20 minutes. in a skillet over medium heat, cook the beef until evenly browned.
• remove and discard the tops, seeds, and membranes of the bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of the peppers if necessary so that they will stand upright.)
• in a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt, and pepper. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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.

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.

duck and yellow rice

Ingredients

• Servings: 8
• 4 cups uncooked jasmine rice
• 15 cloves garlic, minced
• 1 tablespoon whole peppercorns
• 2 teaspoons salt
• 1 tablespoon yellow curry powder
• 1 teaspoon ground turmeric (optional)
• 2 tablespoons soy sauce
• 1 (4 pound) duck, boned
• 5 tablespoons vegetable oil
• 6 1/2 cups water
• 6 small green onion, thinly sliced

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• in a large bowl, soak rice in cold water to soak while preparing the rest of the recipe.
• in a small bowl, using the back of a spoon, smash into a paste the garlic, pepper, salt, curry, and turmeric. drizzle in the soy sauce as you continue to smash. set spice aside.
• cut the duck into a dozen pieces, removing the fat and thick skin.
• drain soaking rice, and set aside. heat 2 tablespoons vegetable oil in a wide pot over medium-high heat, stir in the spice paste, and cook for 30 seconds. stir in duck pieces; cook about 10 minutes, stirring frequently until lightly browned. pour in 2 cups water, bring to a boil, and simmer 10 minutes. pour in remaining water and vegetable oil; return contents to boil. add rice to pot. water should cover the rice by 1/2 inch. return to a boil and cook, covered tightly, 15 to 20 minutes, until rice is tender.
• remove pot from heat. let stand, covered, 5 to 10 minutes. turn out serving platter, and garnish with green onions.

Fried Rice Restaurant Style

Ingredients

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

Recipe

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


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

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and cook 20 minutes. in a skillet over medium heat, cook the beef until evenly browned.
• remove and discard the tops, seeds, and membranes of the bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of the peppers if necessary so that they will stand upright.)
• in a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder, onion powder, salt, and pepper. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

red beans and rice with spam®

Ingredients

• Servings: 6
• 3 cups uncooked white rice
• 3 cups water
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
• 3 (15 ounce) cans kidney beans, with liquid
• 1/4 cup butter
• 1/8 teaspoon dried onion flakes

Recipe

Preparation Time: 10 mins Cook Time: 25 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.
• stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. spoon the beans over the cooked rice to serve.

Zucchini Saute

Ingredients

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

Recipe

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


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

Chicken

Ingredients

• Servings: 4
• 1 (6.8 ounce) package spanish rice mix
• 1 tablespoon all-purpose flour
• 1 teaspoon poultry seasoning
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons margarine
• 3 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup mixed nuts

Recipe

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


• prepare spanish rice mix according to package directions. keep warm.
• meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. toss the chicken pieces in the seasoned flour to coat.
• heat the margarine in a large skillet over medium-high heat. add the chicken, and cook until lightly browned and almost cooked through. stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. serve chicken on top of prepared spanish rice.

Spanish Rice Ii

Ingredients

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

Recipe

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


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

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.

Better Spanish Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 1/4 cups uncooked instant rice
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chopped fresh cilantro
• 1 cup chicken broth

Recipe

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


• heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
• stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

kung pao chicken

Ingredients

• Servings: 6
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 tablespoon cornstarch
• salt and pepper to taste
• 1 pinch chinese five-spice powder, or to taste
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon asian (toasted) sesame oil
• 1 tablespoon cornstarch
• 1 1/2 teaspoons rice vinegar
• 1 pinch chinese five-spice powder
• 2 tablespoons vegetable oil, divided
• 1 onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes, or to taste
• 1/3 cup roasted peanuts, or to taste

Recipe

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


• mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. remove the chicken from the wok, and set aside.
• pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. cook and stir the vegetables until they start to become tender, about 3 minutes. pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

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.

Easy Curry Rice

Ingredients

• Servings: 5
• 2 cups uncooked white rice, rinsed
• 3 cups water
• 3 tablespoons mild curry powder

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 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.

Chef John's Barbecue Chicken

Ingredients

• Servings: 6
• 1 whole chicken, into halves
• 1/4 cup rice vinegar
• 2 tablespoons barbeque sauce
• 2 cloves garlic, crushed
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup barbeque sauce, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• whisk rice vinegar, barbeque sauce, and garlic together in large bowl. place chicken in bowl and turn to coat chicken in the marinade. arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).