Best Rice Recipes Blog

Friday, February 27, 2015

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

1 preheat oven to 450 degrees.
2 in a saucepan, over med heat, put in first 4 ingredients and whisk until blended. bring to boil. lower heat. cook until thickened slightly. about 5 minutes (it will thicken up a lot in the oven). add salt & pepper.
3 layer 1/3 of the potatoes in a cassarole dish. then 1/2 of the carrots, then 1/3 of the chives. then add another 1/3 of the potatoes, then remaining carrots and 1/3 the chives. top with remaining potatoes, pour milk mixture over top and sprinkle with remaining chives.
4 cover and bake for 45 minutes.

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

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

1 cut asparagus into 1/2 inch pieces and half the cherry tomatoes.
2 put water on to boil for pasta.
3 while pasta is cooking, according to the instructions on the package, heat olive oil and garlic in large sauté pan over medium heat. cook about 2 minutes.
4 bring heat up to medium-high and add asparagus, cooking for about 5 minutes.
5 add tomatoes, peas, chili pepper and sale. cook about 2 minutes.
6 remove from heat. stir in basil.
7 pour the pasta and the sauce from the sauté pan into a large bowl and toss gently. add a few grindings of fresh pepper.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 in small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.
2 heat large skillet or soup pot (with tight fitting lid) over med-high heat with oil. add coriander, cumin, red pepper and "toast" spices for about 10 seconds. add chicken and toss till well coated. spread chicken in even layer and season with salt and pepper. cook chicken pieces for 2 minutes each side till brown, then add onions, peppers, garlic and 3/4 ginger. cook for about 3 minutes, stirring frequently. add the remaining 1/2 c chicken stock. cook 2-3 minutes, till most liquid is evaporated.
3 create a well in the center of the pan, add the chicken stock/chutney mixture and lemon juice and zest bring to a bubble, add couscous to center. use a spoon to spread if necessary so couscous is all in liquid. remove from heat and place tight fitting lid on the pan. wait 5 minutes to cook couscous.
4 while the couscous is cooking, make sauce. in a blender combine yogurt, mint, cilantro, scallions, lime juice, remaining giner and a bit of water if necessary. puree till smooth. season with salt and pepper.
5 after cooking, fluff couscous with fork and remove to another pan to avoid sticking/clumping. serve in shallow bowls with drizzles of sauce on top.

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

Servings: 8
8 lasagna noodles, cooked, tossed with
2 tablespoons oil, to prevent sticking
3 tablespoons butter or 3 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (can use less)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
2 cups cooked chicken, finely chopped (can use more)
3 cups ricotta cheese
2 cups shredded mozzarella cheese (can use 1-1/2 cups if desired)
1/3 cup grated parmesan cheese
1 teaspoon seasoning salt (or to taste, or use 1/2 teaspoon salt)
1 small egg, slightly beaten
1 pinch nutmeg (use very small pinch!)
black pepper (to taste)
2 1/2 cups prepared alfredo sauce (see kittencal's alfredo sauce)
1 cup grated mozzarella cheese (or to taste)

1 set oven to 350 degrees f.
2 grease an 11 x 7-inch or a 13 x 9-inch baking dish.
3 in a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
4 add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
5 add in the cooked chicken, ricotta cheese, mozzarella cheese, parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
6 place the cooked noodles on a wax paper lined flat surface.
7 evenly divide the ricotta mixute into eight scoops on to a plate.
8 spread about half of the alfredo sauce into the bottom of the baking dish.
9 spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
10 roll up starting at the short end.
11 place seam side down on top of the sauce.
12 repeat same method with remaining 7 noodles.
13 sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
14 cover with foil and bake for about 30 minutes or until hot and bubbly.

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

1 peel and chop the onion, garlic, and tomatoes.
2 put the bone, beef, garlic, onion, cumin, salt, pepper, tomatoes, and water in a large soup pot, bring to a boil, then simmer for 2 hours.
3 drain the broth, reserving the beef and skimming away any fat.
4 return the broth to the pot and heat to boiling. add the rice and lower to medium heat. simmer for 1/2 hour.
5 shred the beef and return to the soup.
6 to serve, slice the avocado and lay the strips in the bottom of 4 soup bowls. pour soup over avocado slices.