Best Rice Recipes Blog: August 2016

Sunday, August 28, 2016

Spanish Rice Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mexican Rice Ii

Ingredients

Servings: 4
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Beef Teriyaki

Ingredients

Servings: 6
1 1/2 cups uncooked glutinous white rice
1 2/3 cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
4 cups fresh broccoli florets

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
meanwhile, slice beef into very thin strips.
in a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. mix thoroughly.
in a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
stir broccoli and cornstarch mixture into meat. cook until mixture boils and thickens, stirring frequently. 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:

Cook Time:

Ready Time:

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

Saturday, August 27, 2016

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mayo Parmesan Chicken With Rice

Ingredients

Servings: 4
1 cup mayonnaise
4 cloves garlic, pressed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
2 skinless, boneless chicken breast halves, halved horizontally
1 cup white rice
1 cup water
3/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
whisk mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. spread mayonnaise mixture evenly over each piece of chicken.
spread rice out into the bottom of a 9x13-inch baking dish. pour water over rice. place chicken pieces on top of rice and top with parmesan cheese.
bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 35 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

indian rice (pulao)

Ingredients

Servings: 16
1/4 teaspoon saffron threads or ground turmeric
6 cups boiling water
1/2 cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 1/2 cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place saffron threads into boiling water, set aside to steep.
melt the vegetable shortening in a large pot over medium-high heat. stir in the onions, and cook until golden, about 5 minutes. season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. cook for 3 to 4 minutes to release the flavor, stirring constantly.
pour in the rice and cook for 10 minutes, stirring constantly. add the yogurt, saffron water, and salt. bring to a simmer, then reduce heat to low. cover pot with a cloth folded into 4 layers. place a lid over the cloth and cook until the rice is done, about 20 minutes. remove the cinnamon sticks, cloves, and cardamom seeds before serving.

holiday wreath treats™

Ingredients

Servings: 12
3 tablespoons butter or margarine
1 (10 ounce) package jet-puffed marshmallows*
1 teaspoon green food coloring
6 cups kellogg's® rice krispies® cereal
canned frosting or decorating gel
assorted candies

Recipe

in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat. stir in food coloring.
add kellogg's rice krispies cereal. stir until well coated.
using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. using buttered hands each portion into small wreath. decorate with frosting and/or candies. best if served the same day.

best spanish rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Fried Rice Restaurant Style

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

asian orange chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Fried Rice With Ham

Ingredients

Servings: 4
2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the vegetable oil in a skillet over medium-high heat. cook the green onions in the oil for 1 minute. add the ham, eggs, and the peas and carrot blend to the oil. cook and stir until the egg is completely cooked. add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. remove from heat; season with salt, pepper, and soy sauce.

Spanish Rice Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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

essence of bread

Ingredients

Servings: 2
2 tablespoons yellow cornmeal
6 cups bread flour
2 (.25 ounce) packages rapid rise yeast
2 teaspoons salt
2 1/2 cups warm water (120 to 130 degrees f/50 degrees c)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to warm (about 110 degrees f/45 degrees c). spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat.
in the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. pour in the water; mix until a stiff dough forms. lightly oil a large bowl, place the dough in the bowl. cover with a damp cloth and let rise in preheated oven for 15 minutes.
deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. with very sharp knife, cut shallow slash in tops of loaves. lightly dust loaves with flour, cover with towel, and put back in oven. let rise until at least doubled, about 45 minutes. remove loaves from oven, keep covered, and preheat oven to 425 degrees f (220 degrees c).
return uncovered loaves to preheated oven. bake until golden brown and loaves sound hollow when tapped on the top.

asian orange chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

amber's super stuffing

Ingredients

Servings: 6
2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups chopped celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine chicken stock and wild rice in a saucepan. cover and bring to a boil over high heat. reduce heat and simmer until rice is tender, about 45 minutes. remove from heat.
melt the butter in a large skillet. add the mushrooms, celery, and onion. cook and stir until the vegetables are soft, about 5 minutes.
in a large bowl, mix the crumbled cornbread and poultry seasoning. add the rice with chicken broth and the vegetables and mix well. use to stuff a turkey or bake on its own. more chicken stock can be added if stuffing is dry.

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:

Cook Time:

Ready Time:

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.

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Fried Rice Restaurant Style

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Guinean Peanut Sauce With Butternut Squash

Ingredients

Servings: 6
1 butternut squash - peeled, seeded, and cut into 2-inch cubes
1/2 cup natural peanut butter
1 small tomato, chopped
1 cup warm water
2 tablespoons olive oil
1 large yellow onion, thickly sliced lengthwise
2 cloves garlic, minced
1 bay leaf
ground black pepper to taste
salt, or to taste
2 teaspoons lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the butternut squash in a saucepan with water to cover. bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. drain, reserving the cooking liquid.
combine the peanut butter, tomato, and warm water in a bowl. the authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
heat the olive oil in a skillet over medium-high heat. when the oil is hot, add the onion slices and cook for 2 minutes. add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. stir to combine, then bring to a boil.
reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. the consistency should be similar to a thick soup.
stir in the butternut squash and simmer for an additional 15 minutes. add the lemon juice, and taste to adjust the seasoning.

cassandra's yummy lamb chops

Ingredients

Servings: 2
2 lamb chops
2 bulbs roasted garlic
1/2 teaspoon dried thyme
salt and ground black pepper to taste
1 1/2 cups olive oil for marinating
1 cup red
3 tablespoons olive oil
1 small onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb chops in a shallow dish, and smear both sides with roasted garlic. season with thyme, salt, and pepper. cover with 1 1/2 cups olive oil, and refrigerate overnight.
remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. place the chops back in the dish, and cover with red . refrigerate for 4 hours.
heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. saute chopped onion until tender. place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

out of the hat rice

Ingredients

Servings: 4
1 cup basmati rice, rinsed and drained
2 cups water
3 green onions, chopped
salt to taste
1 teaspoon cracked black pepper, or to taste
1 tablespoon butter
1 lemon, juiced
16 baby spinach leaves, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the basmati rice, water, green onions, salt, and pepper together in a saucepan over medium heat; bring to a boil. stir in the butter. reduce heat to low, cover the pan, and let simmer for 15 minutes. when the rice has steam openings in the top between the grains, stir in the lemon juice. cover and let sit off the heat for 10 minutes to finish steaming.
to serve, place 4 spinach leaves in a fan shape on a plate; scoop up several balls of rice using an ice cream scoop. place the rice scoops decoratively the spinach leaves, and serve.

best spanish rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Spanish Rice Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Friday, August 26, 2016

asian orange chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

indian saffron rice

Ingredients

Servings: 6
1/8 teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

steep the saffron in 1/2 cup boiling water.
in a skillet that can be tightly covered, melt the butter over medium-high heat. stir in the rice and salt. cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. for best results, do not remove the lid while the rice is cooking.

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mexican Rice I

Ingredients

Servings: 6
1 1/2 teaspoons vegetable oil
1/2 small small onion, diced
2/3 cup uncooked long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 ounces canned diced tomatoes
1 teaspoon salt
1 1/2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan, heat oil over medium heat. stir in onion and saute until translucent.
pour the rice into the pan and stir to coat grains with oil. mix in cumin, chili powder, tomatoes, salt and water. cover, bring to a boil then reduce heat to low. cook at a simmer for 20 to 30 minutes or until rice is tender. stir occasionally.

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

Soul Smothered Chicken

Ingredients

Servings: 8
1/2 cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large skillet over medium-high heat. season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. dredge in 3/4 cup flour, place in the skillet, and brown on all sides. set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. cook 5 minutes, until tender. stir in the flour, and cook 5 minutes more. pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. bring to a boil, and reduce heat to low.
return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

asian orange chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

rabbit fricassee cuban-style

Ingredients

Servings: 6
1 (3 pound) rabbit, cleaned and cut into pieces
2 1/2 cups water
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
1/4 teaspoon saffron powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon black pepper
2 tablespoons fresh lemon juice
1 bay leaf
1 (8 ounce) can tomato sauce
1 pound potatoes, peeled and quartered
1/4 cup dry white
1/4 cup capers, drained
1 cup raisins
1/4 cup chopped green olives
1/4 cup olive oil
1 (10 ounce) can baby peas, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the rabbit pieces in a deep skillet or dutch oven over medium heat along with the onion, garlic, and green pepper. season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. pour the water over all. bring to a boil, then simmer for 20 minutes.
add the potatoes, and cook for about 20 more minutes, until tender. add the raisins, capers, white , tomato sauce, olives and olive oil. simmer for about 5 more minutes. finally, stir in the peas and remove from the heat.

thai style bbq chicken

Ingredients

Servings: 6
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, worcestershire sauce and sugar. mix well and place the chicken in the sauce, turning several times to coat. cover and marinate in the refrigerator for 4 to 24 hours.
preheat an outdoor grill for high heat and lightly oil grate.
grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees f (80 degrees c). discard any remaining marinade.

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Fried Rice Restaurant Style

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Middle Eastern Stuffed Zucchini

Ingredients

Servings: 4
1/4 pound ground lamb
1/4 cup basmati rice
2 cups tomato puree, divided
1/2 teaspoon dried mint
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds small zucchini or yellow squash
1/2 teaspoon salt
1 teaspoon minced garlic
1 tablespoon lemon juice
1/2 teaspoon dried mint

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
slice the ends off of the zucchinis and hollow out the centers using an apple corer. stuff with lamb mixture.
stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. recover, and simmer an additional 15 minutes. to serve, cut the zucchini crosswise into rounds and arrange on a serving plate. spoon sauce over the top.

Grandma's Baked Rice Pudding With Meringue

Ingredients

Servings: 6
1 cup water
1/2 cup uncooked white long-grain rice
2 beaten egg yolks
1/2 cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 1/2 cups milk
1 tablespoon fresh lemon juice
1/2 cup raisins (optional)
2 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the water and rice into a saucepan, and bring to a boil over medium-high heat. stir, and reduce heat to low. cover pan, and simmer until all water is absorbed, about 20 minutes.
preheat oven to 350 degrees f (175 degrees c).
beat the egg yolks together with 1/2 cup sugar in a mixing bowl. add the cornstarch and salt. continue beating, and gradually pour in the milk. stir in the cooked rice, lemon juice, and raisins. pour the rice mixture into a baking dish, and place inside a larger baking pan. fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. if necessary, add more water to maintain the water level.
meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. continue beating, and gradually add 1/4 cup sugar. beat until stiff peaks form. remove the pudding from the oven, leaving it in the larger baking dish. top pudding with the meringue, swirling with a spoon to create soft peaks.
preheat oven to 400 degrees f (200 degrees c).
bake in preheated oven until the meringue is golden, 8 to 10 minutes. serve warm.

Thai Fried Bananas

Ingredients

Servings: 20
3/4 cup white rice flour
1/4 cup tapioca flour
2 tablespoons white sugar
1 teaspoon salt
1/2 cup shredded coconut
1 1/4 cups water
10 bananas
3 cups oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. stir in water, a little at a time, and mix to form a thick batter.
peel the bananas and cut each lengthwise into 3 or 4 pieces. heat oil in deep-fryer or deep wok to 375 degrees f (190 degrees c).
completely coat each banana slice in batter, then fry in hot oil until golden. drain on paper towels. serve at once.

Scotcharoos

Ingredients

Servings: 24
1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously butter a 9x13 inch baking pan. set aside.
in a large pot, mix together corn syrup, sugar, and peanut butter. cook over medium heat, stirring until peanut butter melts. bring mixture to a boil. remove from heat, and stir in crisp rice cereal.
transfer mixture into a well buttered 9x13 inch pan. with your hands well buttered, pat it down into pan.
in a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. spread over top of bars and let bars cool. cut into squares.

best spanish rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Spanish Rice Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Gluten Free Pastry

Ingredients

Servings: 1
1 cup rice flour
1 tablespoon white sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegetable shortening
3 tablespoons cold water
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

whisk the rice flour, sugar, salt, and baking powder together in a bowl. work in the shortening until the mixture resembles sand. stir in the water and vanilla extract.
bake as directed in your recipe, or at 375 degrees f (190 degrees c) for 5 minutes until golden.

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Oyako Donburi

Ingredients

Servings: 4
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup chopped green onions
5 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium-high heat. saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. drain off as much liquid as possible.
stir in the chicken broth, and simmer for 2 minutes. add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. simmer for 3 more minutes. sprinkle in half of the green onions, stirring gently. pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. serve over japanese sticky rice.

Curried Coconut Chicken

Ingredients

Servings: 6
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

season chicken pieces with salt and pepper.
heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mexican Rice Iii

Ingredients

Servings: 6
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

Orzo And Rice

Ingredients

Servings: 4
2 tablespoons butter
1/2 cup uncooked orzo pasta
1/2 cup long-grain white rice
1 cube chicken bouillon
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
simmer for about 20 to 25 minutes or until all water is absorbed; serve.

chicken lo mein

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. mix this together and coat the chicken well. cover and let marinate in the refrigerator for at least 1 hour.
in another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. in a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. set aside.
cook the linguine according to package directions, drain and set aside. heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. add the chicken and stir-fry for 4 to 5 minutes, or until browned. transfer this and all juices to a warm plate.
heat the remaining vegetable oil in the wok or pan over high heat. add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. add the reserved sauce mixture and then the chicken. simmer until the sauce begins to thicken, about 2 minutes. add the reserved noodles and toss gently, coating everything well with the sauce.

Fried Rice Restaurant Style

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

arancini ii

Ingredients

Servings: 32
3 cups uncooked arborio rice
6 cups water
1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/3 cup tomato paste
1/4 cup water
1 cup shredded mozzarella cheese
2 eggs
1 cup bread crumbs
1/2 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups bread crumbs
4 cups oil for frying, or as needed
1 (14 ounce) jar marinara sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine water and rice in a large saucepan. bring to a boil, then cover, and reduce heat to low. simmer for 20 minutes, or until tender. set aside to cool completely.
place ground beef in a skillet over medium-high heat. add onion and garlic, and cook, stirring to crumble until evenly browned. drain excess grease, then stir in the tomato paste and water. set aside to cool. when cool, stir in mozzarella cheese.
in a medium bowl, stir together 2 eggs, romano cheese, salt, pepper, and 1 cup of the bread crumbs. stir into the cooled rice until well blended.
place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. make a well in the center, and place a heaping tablespoon of the beef mixture into it. mold rice around the filling into the shape of an egg. dip in beaten egg, then roll in remaining bread crumbs until well coated. repeat with remaining rice and filling.
heat oil in a deep-fryer to 375 degrees f (190 degrees c). carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. remove with a slotted spoon, and set on paper towels to drain. serve hot with marinara sauce for dipping.

best spanish rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Black Beans And Rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

French Spring Soup

Ingredients

Servings: 10
1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/2 pound fresh spinach
1 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large pot over medium heat. stir in the leeks and onion, and cook until tender.
pour water into the pot. mix in potatoes, carrots, asparagus, and rice. season with salt. bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Restaurant Style Red Beans And Rice

Ingredients

Servings: 6
2 (15 ounce) cans red beans, with liquid
1 (15 ounce) can red beans, drained
1/2 pound smoked ham hock
5 1/4 cups water, divided
2 cups uncooked long-grain rice
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
5 tablespoons lard

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 2 quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water. simmer on medium heat for 1 hour, until the meat starts to come away from the bone. remove from heat and cool until meat can be handled to be removed from bone.
in a saucepan bring 4 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
in a food processor combine meat, beans and the liquid in which they cooked. to the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard. process for 4 seconds. beans should be chopped and the liquid thick.
to the food processor add the third can of drained beans. process for 1 or 2 seconds, so that most of the beans remain almost whole. pour mixture back into saucepan and cook slowly on low, stirring often, until heated through.
serve over cooked rice.

best spanish rice

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

red lentil curry

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Honey Glazed Ham

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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