Chocolate Rice Pudding

Ingredients

• Servings: 6
• 3/4 cup uncooked rice
• 1 1/4 cups water
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup raisins
• 1 tablespoon butter
• 2 tablespoons unsweetened cocoa

Recipe

Cook Time: 40 mins Ready Time: 40 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. cook, stirring occasionally, until thickened, 20 to 30 minutes.

Stuffed Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup uncooked long grain 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 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 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.

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 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.

Blue Ribbon Chocolate Chip Cookies

Ingredients

• Servings: 5
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 cup shortening
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup crispy rice cereal
• 1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat oven to 375 degrees f (190 degrees c).
• cream together sugar, brown sugar and shortening until fluffy. stir in the vanilla and eggs. combine the flour, wheat germ, salt and baking soda; mix into the batter. stir in crispy rice cereal and chocolate chips. drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
• bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. cool well before eating as the chocolate can burn your mouth.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked 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.

Birds' Nests

Ingredients

• Servings: 18
• 3 cups crispy rice cereal
• 1 cup flaked coconut
• 1/3 cup corn syrup
• 1/2 cup brown sugar
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 40 jellybeans

Recipe

Preparation Time: 20 mins Ready Time: 30 mins


• in a medium bowl, stir together the crispy rice cereal and coconut. in a large saucepan, combine corn syrup, brown sugar, peanut butter, and vanilla. cook over medium heat stirring frequently until the mixture comes to a boil. remove from heat, and stir in the coconut and cereal mixture until it is well coated. set the mixture aside until cool enough to handle.
• form the mixture into balls, then make an indention in the center so that they look like little bird nests. place two or three jelly beans into each nest.