World Best Rice Recipes: March 2015

Tuesday, March 31, 2015

Garlic Shrimp With Artichoke Hearts

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

Ingredients

Servings: 2
4 tablespoons butter, divided
1/2 cup finely chopped onion
2 cups water
1 package lipton noodles and sauce (butter & herb flavor)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 lb medium raw shrimp, peeled
1 (14 ounce) jar marinated artichoke hearts
1/4 cup fresh parsley, finely chopped
pepper

Recipe

1 in a medium saucepan melt 2 tbsp of the butter.
2 add onion and cook until tender.
3 add water and bring to a boil.
4 stir in package of noodles.
5 boil gently for about 8 minutes or until noodles are tender.
6 cut artichoke hearts in half.
7 set aside.
8 meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
9 over medium heat, cook the garlic until soft but not brown.
10 add shrimp and artichokes hearts.
11 cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
12 stir in parsley and pepper.
13 add to hot noodles and serve immediately.

Gourmet Magazine's Asian Cucumber Ribbon Salad

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

Ingredients

Servings: 4
1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 1/2 english cucumbers, halved crosswise (1 1/4 lb total)

Recipe

1 bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. stir in soy sauce and sesame oil.
2 cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. toss cucumber with dressing and let stand 5 minutes before serving.

Filo (phyllo) Pizza Squares

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

8 sheets phyllo pastry, defrosted
3 tablespoons butter, melted
1 cup mozzarella cheese, shredded
2/3 cup cherry tomatoes, halved
2/3 cup olive, pitted
1 teaspoon dried oregano (or 1 t fresh)
salt & pepper

Recipe

1 preheat oven to 400 degrees.
2 line a baking sheet with foil, and brush with melted butter or coat lightly with cooking spray.
3 layer all 8 sheets of filo, alternating with butter or spray. (follow package instructions about keeping unused sheets under a damp towel.).
4 divide cheese into small mounds (about 1 t each), evenly spaced in rows across pastry. aim for a 4x5 grid.
5 top each mound of cheese with an olive and half a cherry tomato.
6 sprinkle oregano, salt & pepper over top.
7 bake 7-10 minutes, until pastry is puffed and cheese is melted.
8 cut into squares with a pizza cutter and serve immediately.

Johnny Cakes (the Bahamas)

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

Ingredients

Servings: 9
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup shortening
2/3 cup whole milk

Recipe

1 mix all the dry ingredients together, then cut in the shortening. work the mixture with your hands until the grains are about the size of rice.
2 add milk until you get a soft dough (i had to use a bit more than the recipe called for).
3 turn out onto a floured surface and knead until smooth.
4 let the dough rest for 10 minutes, then transfer it to a greased 9x9 inch pan. you will have to press it down so it fills in all the corners. poke the top of the dough a few times with a fork.
5 bake at 350 degrees for 20 to 25 minutes. you can tell the cake is done when it starts to turn a little golden around the edges.

Indonesian Lamb Roast With Peanut Sauce

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

Servings: 10
1 cup regular-strength chicken broth, heated
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
4 -5 lbs boned and tied lamb shoulder
1 cup water
2/3 cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4-1/2 teaspoon crushed red pepper flakes

Recipe

1 in a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
2 stir till dissolved.
3 add lamb and turn to coat (or put lamb in a heavy-duty, plastic, food-grade bag and add marinade).
4 cover and refrigerate until the next day, turning several times.
5 lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
6 grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
7 to serve, let meat stand for 10 minutes.
8 meanwhile, prepare peanut sauce.
9 cut meat across the grain into thin slanting slices.
10 serve with sauce.
11 peanut sauce: in a 2 qt pan, combine water, peanut butter and garlic.
12 cook over medium-low heat, stirring, until mixture boils and thickens.
13 remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
14 serve hot.
15 if made ahead, cover and refrigerate for up to 2 days.
16 to reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.

Green Halloween Monster Treatsâ„¢

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 (10 ounce) package large marshmallows, about 40 or 4 cups miniature marshmallows
6 cups kellogg'sâ® rice krispiesâ® cereal or 6 cups cocoa krispiesâ® cereal
canned frosting or decorating gel
assorted candy

Recipe

1 in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
2 add kellogg's® rice krispies® cereal. stir until well coated.
3 using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. cool. cut into 8 rectangles. decorate with frosting and/or candies to make monster faces. best if served the same day.
4 microwave directions:.
5 in microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. stir until smooth. follow steps 2 and 3 above. microwave cooking times may vary.
6 note:.
7 for best results, use fresh marshmallows.
8 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
9 diet, reduced calorie or tub margarine is not recommended.
10 store no more than two days at room temperature in airtight container. to freeze, place in layers separated by wax paper in airtight container. freeze for up to 6 weeks. let stand at room temperature for 15 minutes before serving.

Hot 'n' Cheesy Chicken Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

Servings: 8
3 cups chopped cooked chicken
14 ounces frozen broccoli florets
2 cups cooked rice
1 1/2 cups frozen peas
10 ounces condensed cream of chicken soup
10 ounces condensed fiesta nacho cheese soup
10 1/2 ounces diced tomatoes and green chilies
1/2 cup milk
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup shredded cheddar cheese (2oz)
1/2 cup shredded mozzarella cheese (2oz)
1 cup crushed rich round cracker

Recipe

1 preheat oven to 350. place chicken in bottom of 3-quart rectanglar baking dish. in large bowl combine broccoli, rice, and peas. spread mixture over the chicken. in medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. pour mixture over broccoli mixture in baking dish. sprinkle crushed crackers evenly over all. top with remaining cheddar and mozzarella cheeses.
2 bake, uncovered, 35-40 minutes or until topping is golden.

Indonesian Rice Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

Servings: 4
4 cups cooked brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons apple cider vinegar
1 cup canned crushed pineapple
3 green onions, minced
1 stalk celery, minced
1/2 cup bean sprouts
1/2 cup raisins
1/2 cup peanuts, chopped
1/2 cup cashew pieces
2 tablespoons sesame seeds
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 cup water chestnut, minced

Recipe

1 put cooked rice into a large bowl.
2 add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
3 mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
4 allow to chill and marinate.
5 usually i can only wait an hour or so before i dig in!

Hot And Sour Eggplant

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

Ingredients

Servings: 2
2 long chinese eggplants or 2 one european eggplants or 2 six small japanese eggplants, cut in large cubes
2 teaspoons salt
1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar or 1 tablespoon red wine vinegar
1 tablespoon sugar
1 small green or red fresh chili pepper, minced
1 teaspoon cornstarch
1/2 teaspoon chili oil or 1/2 teaspoon hot sauce, to taste
1 large garlic clove, minced
2 tablespoons vegetable oil

Recipe

1 place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. place a saucer or bowl on top to keep eggplant submerged. let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
2 whisk together the remaining ingredients except the garlic and the oil in a small bowl and set it aside.
3 heat the vegetable oil in a large skillet or wok on medium-high heat. add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. add the minced garlic during the last 30 seconds of stir-frying.
4 pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. serve hot!

Indonesian Rice (savory)

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

Ingredients

Servings: 4
2 lbs chicken (cut into small pieces) or 2 lbs mutton (cut into small pieces)
3/4 cup water
3/4 teaspoon salt
2 1/2 teaspoons red chili powder
1/3 teaspoon turmeric powder
3/4 teaspoon garam masala powder
1 1/2 teaspoons ginger-garlic paste
3/4 cup oil
2 medium tomatoes (chopped)
1 1/2 medium onions (sliced)
2 cups basmati rice (soaked in water for half an hour)
1 1/2 teaspoons salt (for rice)
2 eggs (boiled & sliced)
2 eggs (for omelet)
1 cup lettuce (sliced)

Recipe

1 in chicken add water, salt, red chili powder, garam masala powder, turmeric powder & ginger garlic paste. let it cook till the chicken gets tender & the water dries up.
2 once done. separate the chicken pieces from their bones & make small pieces of the chicken.
3 in a pan heat oil & fry onions till they turn golden brown. now add tomatoes & a pinch of salt. cover & let the tomatoes cook till they become tender & the oil separates. then add the chicken pieces & mix well.
4 boil basmati rice with salt. strain them & keep aside.
5 beat 4 eggs with a pinch of salt. make an omelet out of them and shred the omelet.
6 now in a pot add the chicken with 3/4 of the plain rice. mix it well. cover & let it cook for 15-20 minutes on low heat.
7 to serve, put chicken mixed rice in the serving dish with a layer of the plain left over rice. place boiled egg slices on the corner of the serving dish & then sprinkle sliced lettuce & shredded omelet.
8 enjoy :).

Indonesian Sesame Noodles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

Servings: 4
1/4 cup peanut butter (your choice, creamy or crunchy)
2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons cider vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper (more if you wish!)
2 green onions or 2 scallions, sliced with tops
8 ounces soba noodles or 8 ounces linguine, cooked and at room temperature

Recipe

1 in a medium bowl, combine the peanut butter, soy sauce and water; whisk until completely smooth (if you use crunchy peanut butter, it won't get entirely smooth).
2 add the vinegar, sesame oil, sugar and cayenne and whisk until thoroughly blended.
3 add green onions to the noodles, then mix in the sauce; toss to coat well.
4 it is now ready to serve!

Johnny Cake

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

Ingredients

1 egg
2 cups cornmeal
1 teaspoon salt
1 1/4-1 1/2 cups milk (sour milk will work too)

Recipe

1 beat the egg in mixing bowl. stir in corn meal, salt, and milk. the batter should be thick not runny. drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. stir batter occasionally to keep well mixed. serve hot with butter.

Hot & Sour Shrimp Soup With Noodles And Thai Herbs

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

Ingredients

Servings: 4
8 ounces dried rice noodles (flat, fettuccine-shaped)
1 lb medium shrimp
salt
3 drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or 6 fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small green serrano chili peppers, coarsely shredded including seeds
1/4 cup thai fish sauce or 1/4 cup vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped asian basil leaves
1/3 cup freshly squeezed lime juice
1 teaspoon fresh ground black pepper

Recipe

1 soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
2 peel the shrimp, reserving the shells.
3 cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
4 bring the stock to a boil with the galangal, garlic, and lemongrass.
5 turn the heat to low and simmer for 35 minutes.
6 add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
7 strain the stock and bring to a boil.
8 turn heat to low and simmer with the shallots and chiles.
9 simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
10 continue to simmer.
11 meanwhile, drain the noodles well and divide among four to eight bowls.
12 then add the shrimp to the simmering broth.
13 turn off the heat and stir in the fresh herbs and lime juice.
14 divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
15 makes 4 main dish or 8 small servings.

Chow Gai Laan (jade Green Broccoli)

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

Ingredients

Servings: 6
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/4 cup oil
1/8 teaspoon salt (optional)
1 garlic clove, minced
2 lbs broccoli, rinsed and sliced
2 tablespoons sherry wine or 2 tablespoons rice wine

Recipe

1 mix together sugar through soy sauce plus 1/2 cup water and put aside.
2 heat oil in a skillet or wok over medium heat and add the garlic.
3 when garlic is golden brown, add the broccoli.
4 turn the heat up and stir-fry 2 minutes.
5 add sherry, cover quickly and cook 2 minutes.
6 lift cover& add the soy sauce mixture.
7 when sauce thickens, remove and serve.

Garlic Pepper Prawns

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

Ingredients

Servings: 4
1 kg medium prawns
50 g garlic, minced (1/2 cup)
2 teaspoons pepper
1 teaspoon salt
2 tablespoons canola oil

Recipe

1 trim prawn whiskers and devein by making a slit along the center of back (leaving shell intact).
2 rinse.
3 mix garlic, pepper, salt together.
4 season prawn with the mixture, taking care to place some of the mixture inside the slits.
5 set aside for 30 minutes or more.
6 heat oil in wok or skillet and quickly saute prawns until they turn pink.
7 do not overcook.
8 serve with plain rice.

Indonsesian Lamb Satay

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

Servings: 2
2 tablespoons peanut butter
1/2 cup onion, minced
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 -3 dash hot sauce (to your taste) or 1 -3 dash red pepper flakes
1 tablespoon vegetable oil
1 lb boneless lamb loin, cut into about 1 inch cubes (skewer size)

Recipe

1 blend peanut butter, onion, garlic, lemon juice, soy sauce, brown sugar, hot sauce and canola oil together (blender does well).
2 marinate lamb cubes in mixture for 10 minutes at least or up to a couple hours in the fridge.
3 push lamb on skewers (if using bamboo, soak in water for 30 minutes so they don't burn).
4 grill or broil for 10-12 minutes turning occasionally until done.
5 serve over plain brown or rice or add snowpeas and baby corn to rice.

Daikon Dipping Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

6 ounces daikon radishes, shredded (about 1 cup)
1/2 cup tamari
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons water

Recipe

1 in a bowl, combine all ingredients. sauce will be thick and may be thinned with more water if desired.
2 cover and refrigerate for at least 2 hours before serving.

John Marzetti

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

Ingredients

Servings: 4
1 lb lean ground beef
1/4 cup diced green pepper
1/4 cup diced onion
1/2 cup water
1/2 teaspoon salt
1 (28 ounce) can tomato sauce
1 (28 ounce) can water
1/2 lb elbow macaroni

Recipe

1 brown ground beef with onion, green pepper, 1/2 cup water and salt until it’s no longer pink and most of the water has evaporated.
2 add remaining ingredients, stir to combine and cook covered for 15 minutes, stirring occasionally. cook additional 5 minutes uncovered to thicken.

Green Noodles With Vegetables And Herbs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
9 ounces green noodles
1 cup shelled peas
2 cups green snap peas
2 cups yellow snap peas
1 tablespoon butter
1 cup cherry tomatoes
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 garlic cloves, minced
3 tablespoons fresh lemon juice
3 tablespoons wine
1 tablespoon olive oil
1 tablespoon vegeta or 1 tablespoon chicken bouillon
grated parmesan cheese

Recipe

1 cook green noodles in salted water according to package directions; drain (saving 1 cup cooking liquid) and set aside.
2 blanch the peas and snap peas in boiling, salted water for about 2 minutes; drain.
3 briefly saute the tomatoes in butter, then add peas, snap peas, garlic, wine, and vegeta; cook 1 to 2 minutes.
4 stir in lemon juice, boiled noodles, chopped dill, chives, and the reserved cup of cooking liquid.
5 stir in olive oil; garnish with grated or shaved parmesan cheese and serve.

Hot And Crunchy Chicken With Mango Chutney Sauce

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

Ingredients

Servings: 4
4 boneless skinless chicken breasts
2 eggs, lightly beaten
3 cups corn flakes, crushed
2 tablespoons butter
4 tablespoons sliced almonds
1 tablespoon grated gingerroot, the kind in the jar works fine
3 tablespoons chopped cilantro, i never use because i don't like cilantro at all. (optional)
4 tablespoons sesame seeds
1 cup mayonnaise (not miracle whip)
1 tablespoon sambal oelek chili paste, sauce (red chili paste)
1 tablespoon fresh lemon juice
1/3 cup major grey's mango chutney (i'm sure any brand is fine, but all i ever see is major grey's.)

Recipe

1 combine all ingredients for mango chutney sauce in a a mixing bowl and stir to blend. refrigerate until ready to serve. makes 1 1/3 cups.
2 preheat oven to 350.
3 beat eggs in a shallow bowl.
4 dip chicken breasts in egg then dredge in crushed corn flakes.
5 place butter in a skillet over medium heat. add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. cook until ingredients begin to sizzle. reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. cook 2 minutes. slip a spatula under breasts and almond mixture. remove breasts from pan, turning them over so crunch mixture is on top.
6 place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
7 place chicken breast on cold sauce and then serve.
8 this dinner is great with steamed rice and a salad.

Indonesian Garlic Chicken

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

Servings: 6
1 lb green beans, trimmed, and cut into 1 inch pieces
3 tablespoons olive oil
6 chicken breasts, boned, skinned and cut into bite sized pieces
10 fresh garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 small onion, chopped
1 lime, juice of
2 teaspoons soy sauce
1 teaspoon dark molasses
1 teaspoon brown sugar
2 teaspoons turmeric
1 teaspoon salt
1/2 cup water
hot cooked rice

Recipe

1 steam green beans until just tender, and rinse under cold water to stop the cooking.
2 heat 2 tablespoons oil in a saute pan or wok and saute chicken until meat turns and is cooked through. set aside.
3 heat remaining 1 tablespoon oil and saute garlic, ginger and onion until onion is soft. do not let garlic burn.
4 stir in the green beans.
5 add lime juice, soy sauce, brown sugar, turmeric, salt and water. let simmer for just a few seconds.
6 add chicken pieces and stir until heated through and well coated with sauce.
7 serve over rice.

Asparagus In Vinaigrette

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

Servings: 3
1 lb asparagus
kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon dry vermouth (such as champagne, rice wine or cider ) or 1 tablespoon light vinegar (such as champagne, rice wine or cider )
2 scallions, minced (the and 2/3 of the green)
1/2 teaspoon herbes de provence
fresh ground black pepper

Recipe

1 trim, blanch and chill asparagus.
2 meanwhile, combine remaining ingredients with salt to taste in a shallow dish.
3 add asparagus and toss to coat.
4 cover and marinate 3 hours at room temperature or refrigerate up to 24 hours.
5 bring to room temperature before serving.
6 toss a few times during marination.

Gourmet Cinnamon Cracker Bread Recipe

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

Ingredients

Servings: 10
2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
1 teaspoon sugar
1 teaspoon salt
2/3 cup water
1 egg
2 tablespoons butter, melted
2 egg whites, beaten
2 tablespoons cinnamon sugar, mixture

Recipe

1 preheat oven to 400 degrees.
2 in a large bowl, stir together, flour, sugar and salt. add water, 1 egg and melted butter; mix well to make a stiff dough. knead until dough is smooth, about 5 minutes.
3 divide dough into 10 balls. roll each ball on lightly floured surface until paper thin. place on ungreased baking sheet. brush with egg and sprinkle with cinnamon sugar.
4 bake in preheated oven for 15 to 20 minutes, until crisp and browned. cut into strips with pizza cutter while still hot, if desired. enjoy!

Double Chocolate Crumble Bars

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups miniature marshmallows
6 ounces semi-sweet chocolate chips
1 cup peanut butter
1 1/2 cups crispy rice cereal

Recipe

1 in a large mixing bowl, cream butter and sugar until smooth. blend eggs and vanilla.
2 stir together flour, pecans, cocoa, baking powder, and salt. gradually add dry ingredients to the creamed mixture; blend well.
3 spread batter in a greased 13x9 in baking pan. bake at 350 for 15-20 min until light brown.
4 sprinkle marshmallows evenly over top. bake 3 minutes. cool pan on a wire rack.
5 in a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. stir in cereal. spread evenly over top of cooled crust. refrigerate until firm. cut into bars. store in the refrigerator.

Dairy Free Blueberry Ice Cream

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

Ingredients

Servings: 10
1 cup rice milk
1 cup soymilk
1 teaspoon xanthan gum
2/3 cup honey (or maple syrup or agave nectar)
2 cups blueberries

Recipe

1 put one of of either milk in a blender with the xanthum gum and pulse for 1 minute.
2 add the rest of the ingredients and blend until smooth.
3 put in ice cream maker for 10-15 minutes.

Indoor Beef "kabobs" -- Persian Kabob Barg

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs 30 mins Cook Time: 15 mins

Ingredients

Servings: 4
1 lb boneless beef short rib
1 cup plain low-fat yogurt
2 -3 tablespoons garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional and not strictly authentic, but i like it!)
1 tablespoon olive oil

Recipe

1 cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
2 mix all other ingredients except olive oil in a large plastic bag. alternatively, of course, a bowl with a cover is fine.
3 coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
4 wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
5 in a large nonstick pan, heat the olive oil on high heat. when it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
6 rest on a plate in a very low oven while you cook the rest of the meat in batches.
7 cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
8 serve over rice.

Garlic Spaghetti With Spinach

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

Ingredients

Servings: 4
15 ounces spaghetti
3 tablespoons olive oil
4 heads garlic, diced
2 red hot peppers, sliced
2 tablespoons fresh oregano
7 ounces fresh spinach
2 ounces fresh parmesan cheese
salt and black pepper

Recipe

1 cook the spaghettis al dente.
2 meanwhile, heat the oil in a small pot.
3 add the garlic, hot pepper, oregano and pepper.
4 drain the pasta, put it in a serving platter and add in the garlic mix, the spinach, the parmesan and the salt and pepper.

Ham In Cream Sauce

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

Ingredients

Servings: 6
4 tablespoons butter
2 teaspoons butter
4 tablespoons flour
3 cups milk
1/4 teaspoon nutmeg
1 lb cooked ham, diced
2 tablespoons chives, chopped
6 tablespoons sherry wine
1 garlic clove, minced
salt and pepper

Recipe

1 melt 4 tablespoons butter in saucepan. add garlic and saute for 1-2 minutes. add flour, blending well.
2 add milk, stirring well and cooking over medium heat until thickened.
3 add nutmeg, salt and pepper to taste. remove from heat.
4 cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. cook gently 3-4 more minutes.
5 add sherry and heat through. combine ham with cream sauce and serve.
6 serve over english muffins, rice or noodles.

Indonesian Spiced Rice

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

Servings: 4
1 1/2 tablespoons oil
1 large onion, chopped
1 (4 ounce) can green chilies, chopped
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 lb rice
1 (14 1/2 ounce) can chicken broth
2 1/2 tablespoons water
1 bay leaf
1/8 teaspoon cayenne pepper
scallion, chopped

Recipe

1 heat oil in large heavy saucepan over medium heat.
2 add chopped onion and chilies and stir until onion is translucent.
3 mix in turmeric and cinnamon.
4 add rice and stir 2 minutes.
5 add chicken broth, water, bay leaf and cayenne pepper.
6 bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes.
7 sprinkle green onions on top before serving.

Cheesy Lentil And Rice Casserole

John's Lasagna

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

Ingredients

Servings: 4
12 lasagna noodles, cooked
1 1/4 lbs ground beef
1/2 onion, diced
1 stalk celery, diced
1 teaspoon garlic powder
1 (32 ounce) jar marinara sauce
1 (4 1/2 ounce) jar mushrooms
1 1/2 cups mild cheddar cheese
1 1/2 cups mozzarella cheese
1 cup of freshly grated romano cheese

Recipe

1 for meat sauce: fry ground beef, onions, and celery until lightly brown. stir in marinara sauce and mushrooms.
2 to assemble: put a small amount of meat sauce in a 9x13 inch baking pan. top with 4 lasagna noodles. add 1/3 of remaining meat sauce. top with 1/3 c of cheddar and 1/3 c of mozzerella cheeses and 1/4 c romano cheese. top with 4 additional noodles, then repeat layers, ending with the meat sauce.
3 sprinkle remaining 1/2 cheddar and 1/2mozzerella cheese and 1/4 c of romano cheese over lasagna.
4 bake , uncovered, for 60 minutes at 350 degrees. let stand for 10 minutes before serving.
5 to freeze: bake, cool, wrap well, and label. freeze up to 2 months.
6 to serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

Hot & Spicy Garlic Chicken

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

Ingredients

Servings: 2
1/2 lb chicken breast, chopped
1 tablespoon garlic, chopped
2 teaspoons hot chili powder
1 1/2 tablespoons tomato puree
salt
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornflour
4 tablespoons cooking oil
1 teaspoon vinegar
2 tablespoons red bell peppers or 2 tablespoons green bell peppers
1 tablespoon onion, finely chopped
1 tablespoon spring onion, finely chopped
marinade
1 egg
3/4 teaspoon salt
1 tablespoon cornflour
1 tablespoon cooking oil

Recipe

1 marinade the chicken with all the marinade ingredients, and set aside for 30 minute.
2 heat 4 tbsp oil in a wok and stir fry the chicken for 10 min over a medium heat.
3 drain and set aside.
4 in the same oil add garlic and red chilli powder.
5 fry for 3 minutes and add tomato puree, bell pepper, onion and spring onion.
6 stir fry for 3 minutes on high heat.
7 add fried chicken.
8 stir-fry and add salt, sugar and chicken stock.
9 mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce.
10 finish with the vinegar.
11 serve with fried rice or noodles.

Helen's Cheese Rice

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 cup long grain rice
2 1/4 cups water
1 teaspoon salt
1 tablespoon butter
4 slices american cheese (thick sliced)

Recipe

1 in a medium saucepan over high heat, add rice, water, salt, and butter. stir and bring to a boil.
2 reduce heat to simmer. cover and let simmer for 15 minutes (do not open lid).
3 after 15 minutes, turn off the heat and add the cheese slices. give a quick stir and quickly cover the pot again. let sit for 5 more minutes. remove lid, stir well, and serve.

Hostess Cupcakes

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

1/2 cup flour, plus
2 tablespoons flour
2 1/2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
3 tablespoons vegetable oil
1 1/2 teaspoons distilled vinegar
1 teaspoon vanilla extract
1 cup heavy whipping cream
6 ounces chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
3 tablespoons boiling water
1 tablespoon egg , at room temperature
1 pinch cream of tartar
1/2 cup confectioners' sugar, plus
2 -3 tablespoons confectioners' sugar

Recipe

1 make the cupcakes - position a rack in the center and preheat oven to 325°f lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2 into a medium bowl, sift together the flour, cocoa, baking soda and salt. mix in the sugar. make a well in the center. whisk in the water, oil, vinegar, and vanilla. blend until smooth. (the batter will be very thin.).
3 spoon the batter into the prepared cups. bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. cool the cupcakes in the pans on a wire rack for 5 minutes. remove the cupcakes from the pans and finish cooling on the rack.
4 to make the filling - in a heavy medium saucepan over medium-high heat, bring the cream to a boil. add the chocolate and remove from heat. let the mixture stand briefly; stir until smooth. transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (to speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) with an electric mixer, beat the chocolate mixture just until fluffy, about 1 minute.
5 transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
6 to make the glaze - place the chocolate in a small bowl. whisk in the boiling water and blend until smooth. one at a time, dip the top of each cupcake into the warm glaze. turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. refrigerate the cupcakes for 5 minutes to set the glaze.
7 to make the icing - in a medium bowl, whisk the egg until frothy. stir in the cream of tartar. gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. remove the cupcakes from the refrigerator. pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. let the design harden and then cover and refrigerate the cupcakes. serve at room temperature. the cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

Garlic Vinaigrette Dressing

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

Servings: 6
1 1/2 cups olive oil
1/4 cup vinegar (any kind you prefer, balsamic, rice, malt...the milder the vinegar add more to taste)
3 crushed garlic cloves
2 teaspoons sugar or 2 teaspoons golden syrup
1/2 teaspoon mixed italian herbs
1 pinch salt
1 pinch pepper

Recipe

1 combine all ingredients in a jar with cap, shake well until all sugar or syrup has blended in with everything.
2 leave to cool in fridge for an hour or so before serving.

Hot And Sour Chicken And Rice Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 6
3 (14 ounce) cans chicken broth
1 1/2 cups quick-cooking rice
1 lb chicken breast, diced
1 1/2 teaspoons minced fresh ginger
1 tablespoon hot chili oil
1 tablespoon rice wine vinegar
1 bunch scallion, sliced

Recipe

1 heat chicken broth, rice and 3 cups water to a boil. add chicken to soup. reduce heat to medium low, cover, and cook until rice is tender and chicken is cooked.
2 add ginger, chile oil, vinegar and scallions and cook 2 minutes to blend flavors.

Indonesian Fried Rice (nasi Goreng)

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

Ingredients

Servings: 6
2 cups uncooked long-grain rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce
3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Recipe

1 boil rice in plenty of salted water until cooked.
2 rinse, drain and spread the rice to cool.
3 do this at least two hours ahead, or preferably, leave overnight in the fridge.
4 combine eggs with sesame oil and salt, and put aside (see below).
5 heat wok or large frying pan over heat until hot.
6 add oil, and wait until it is very hot and slightly smoking.
7 add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8 then add chicken and shrimp and stir-fry for a further 2 minutes.
9 add rice and continue to stir-fry for 3 minutes.
10 now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11 finally, add egg mixture and continue to stir-fry for another minute.
12 alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13 these can then be used as garnish on the finished dish.
14 turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Garlic Shrimp On Crostini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 lb fresh shrimp, peeled
2 fluid ounces fresh lime juice
2 fluid ounces dry wine
2 tablespoons unsalted butter
3 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh chives, chopped
1 small baguette, sliced into â¼ inch rounds
olive oil
salt and pepper

Recipe

1 ---to prepare the topping---.
2 mix the lime juice and wine, then set aside.
3 in a sauté pan, melt the butter and sauté the garlic.
4 add juice/wine mixture, reduce sauce, then toss shrimp into pan and cook until shrimp just turns pink.
5 remove from heat and add salt and pepper.
6 ---final assembly---.
7 brush slices rounds of baguette with olive oil and sprinkle with salt and pepper.
8 bake in a 350°f oven until crisp.
9 remove from oven, top with shrimp mixture, garnish with chives and serve.

Cheesy Lemon Rice Dish

Double Butterscotch Rice Krispies Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

3 cups rice krispies
3/4 cup butterscotch chips
1/3 cup coarsely chopped butterscotch candy (hard candy)
2 tablespoons butter
3 cups mini marshmallows

Recipe

1 in a bowl, stir together the cereal, butterscotch chips, and butterscotch candy.
2 in a large saucepan, melt the butter over low heat.
3 add the marshmallows and cook, stirring constantly, until melted and smooth.
4 remove from heat and add the cereal mixture; stir until well coated.
5 with lightly buttered hands, roll the mixture into 1" balls; place on waxed paper to set.
6 when completely cool, store airtight.

Horseradish Potato Salad

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

Ingredients

Servings: 4
2 lbs small waxy potatoes, scubbed
1 teaspoon salt
2 tablespoons grated fresh horseradish
2 tablespoons rice vinegar
2 teaspoons fresh thyme
1/2 cup olive oil
2 stalks celery, finely chopped
black pepper

Recipe

1 place potatoes in a large saucepan and add boiling water to cover.
2 cover loosely and bring to a boil. reduce heat and simmer for 20 minutes, or until potatoes are tender.
3 let cool until able to handle. cut potatoes in quarters.
4 in a large serving bowl, whisk together horseradish, vinegar and thyme. add oil in a thin stream, whisking to blend.
5 season to taste with salt and pepper. add potatoes and celery and toss to coat. serve warm.

Hellzapoppin

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

Servings: 8
2 cups rice, cooked
2 cups wide egg noodles, cooked
1 (10 ounce) package frozen chopped spinach
4 eggs
2 tablespoons onions, minced
1 teaspoon worcestershire sauce
2 cups grated or shredded sharp cheddar cheese
1 cup milk
4 tablespoons butter, melted
salt

Recipe

1 preheat the oven to 375 degrees.
2 thaw the spinach and squeeze the liquid from it. put aside. if more liquid forms, squeeze it out again.
3 in a large bowl, beat the eggs together. add the milk, worcestershire sauce, onion, salt, cheese, spinach, noodles and rice. that's everything except the butter.
4 put in a well greased casserole dish and pour the melted butter over.
5 bake in the preheated oven for 35 to 45 minutes.

Finger Buns (with Icing !)

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 14
450 g plain bread flour
5 ml salt
7 1/2 ml yeast
50 g butter
300 ml milk
oil
30 ml caster sugar
275 g icing sugar
3 -5 drops edible food coloring (pink, yellow, etc)

Recipe

1 preheat the oven to 220°c/425°f.
2 grease a small baking tray.
3 in a large bowl add flour and salt, then sprinkle over the easy blend yeast.
4 in a saucepan, heat butter, milk and sugar together until the butter has melted and the milk is just warm.
5 stir milk mixture into the flour and beat well until smooth.
6 knead onto a lightly floured surface for 5 minutes.
7 then place in an oiled bowl covered with oiled cling film and leave to prove for 1 hour or double in size.
8 turn out dough and divide into 12-14 pieces.
9 knead into long even finger shapes and leave to prove for 20 minutes in a warm place or until well risen and puffy.
10 bake in the oven for 15-20 minutes or until well risen and golden brown.
11 make up the thick icing and coat the tops of the fingers in pretty colours.
12 enjoy!

Horseradish Potatoes

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

Ingredients

Servings: 8
4 lbs large yellow-fleshed potatoes, peeled and quartered (yukon gold)
1 3/4 cups half-and-half
6 tablespoons unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish

Recipe

1 cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
2 while potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
3 keep hot, covered.
4 drain potatoes in a colander, then immediately force through ricer into a large bowl.
5 stir in hot milk mixture, then horseradish.
6 **ifyou don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth.

Easy Grilled Shrimp

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

Ingredients

Servings: 4
2 lbs large shrimp
1 tablespoon chopped garlic
1/4 cup fresh parsley
4 drops hot sauce
1 cup olive oil
1 teaspoon salt
1 tablespoon oregano
1 tablespoon tomato paste
4 tablespoons lemon juice
pepper, to taste

Recipe

1 combine all ingredients in glass dish.
2 marinate 2 hours at room temperature.
3 broil 3 to 4 inches from heat for 3 minutes.
4 turn and broil 1 to 2 minutes more.
5 do not overcook!
6 shrimp can be served over rice or pasta.

Graham And Peanut Butter Bon Bons

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

1 cup graham cracker crumbs
1 1/4 cups crunchy peanut butter
1/2 cup powdered sugar
1 1/2 cups crisp rice cereal
12 ounces almond bark ( or dark chocolate)

Recipe

1 set almond bark aside; mix remaining ingredients together in a bowl. note: i had to mix it with my hands.
2 refrigerate for 1 hour.
3 melt almond bark.
4 form crumb mixture into balls and dip in melted almond bark, place on waxed paper.
5 allow the almond bark to cool and set up.

Indonesian Chicken

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

Ingredients

Servings: 4
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
4 chicken breasts, skinned,boned and cut into 1-inch pieces
2 tablespoons olive oil
1/4 cup chopped green onion (including tops)
2 tablespoons olive oil
1/2 cup peanut butter (preferably creamy type)
2 cups water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon dried cayenne pepper

Recipe

1 combine soy sauce, sugar, lemon juice, garlic powder and pepper.
2 add chicken and marinate 30 minutes.
3 skewer pieces on wooden skewers if desired, and brush with oil.
4 broil 3 inches from heat for 5 minutes.
5 can also be cooked on preheated grill pan or stir fried, if you prefer.
6 meanwhile, prepare spicy peanut sauce.
7 saute green onion in the oil until limp.
8 remove from heat and add peanut butter.
9 gradually stir in water, then add remaining ingredients.
10 cook over medium heat, stirring constantly, until it comes to a boil.
11 reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
12 stir occasionally while simmering.
13 serve chicken with the spicy peanut sauce for dipping.
14 may also be served over hot cooked rice or noodles.

Emerald Risotto

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

Ingredients

Servings: 4
5 cups vegetable stock
5 tablespoons wine
5 ounces baby spinach, rinsed and roughly chopped
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 3/4 cups arborio rice
salt
ground black pepper
ground nutmeg

Recipe

1 bring the stock to a boil in a pot.
2 add the wine, reduce the heat and simmer.
3 heat the oil in a large pan or wok.
4 gently fry the onion and garlic until soft but not brown, 2 minutes.
5 then add the rice and stir fry until the grains are translucent and coated with oil.
6 add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
7 keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
8 add the spinach and more stock and boil, stirring, until the rice is cooked. risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
9 season to taste with salt, pepper and nutmeg.
10 serve straight from the pan.

Fingerling Potato Salad With Honey-thyme Vinaigrette

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

Ingredients

Servings: 8
1 1/2 lbs fingerling potatoes or 1 1/2 lbs yellow fingerling potatoes
1 teaspoon kosher salt
8 ounces french haricots vert or 8 ounces young green beans
3 cups water
1/4 cup cider vinegar, i use rice vinegar
1 medium shallot, halved
2 tablespoons honey
1 tablespoon fresh thyme leave
1 1/2 teaspoons dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup canola oil or 1/2 cup vegetable oil
1 small red onion, halved and thinly sliced
1 lb bacon, crisp-cooked and crumbled
1/2 cup crumbled feta cheese

Recipe

1 scrub the potatoes and cook in boiling water with the 1 tsp salt until just tender, 8 to 10 minutes. drain well and spread on a cookie sheet to cool. halve lengthwise when cool enough to handle.
2 trim and halve haricots verts or green beans. drop into 3 cups boiling water, return to boil, reduce heat and cook 1 to 2 minutes, until crisp-tender. drain and drop into a bowl of ice water. let stand 5 minutes, then drain well.
3 for vinaigrette, mix vinegar, shallot, honey, thyme, mustard, salt and pepper in food processor or blender and process until smooth. with processor or blender running, slowly pour in the oil in a steady stream, until the mixture is thickened.
4 in a large salad bowl, combine the potatoes, beans and red onion. drizzle over enough dressing to coat everything thoroughly. cover and chill from 2 to 24 hours.serve.
5 just before serving, toss salad with bacon and top with feta. serve additional vinaigrette on the side, or reserve for another use.
6 note1: fingerling potatoes are not around just now, so i used red potatoes that i peeled and cut into quarters or eights, which worked very nicely. i have also added some sweet potatoes to the other potatoes, and that was good, too.
7 note2: i mixed the vinaigrette in a 2 cup measuring cup with my stick blender, which worked perfectly.
8 note3: extra dressing keeps for several weeks, according to chef, but i used it up faster than that.
9 note4: this makes a whole lot more salad than i can use. i just cook up two or three potatoes, a good handful of the beans and drizzle a bit of the dressing on it. once you make the dressing, this is a snap.
10 note5: i use just a slice or two of bacon per serving, and often don't use it at all. i think chunks of good ham or turkey would be really nice in this, too.

Ingrid Hoffman's Coca-cola Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

Servings: 4
1 1/2 tablespoons vegetable oil
2 cups long-grain rice
1/2 teaspoon salt
3 1/2 cups coca-cola
1/4 cup raisins
3 tablespoons almonds, sliced or 3 tablespoons almonds, slivered and lightly toasted

Recipe

1 heat the oil in a large pot over medium-high heat for 1 minute. add the rice and cook until it is opaque, about 2 minutes, stirring often.
2 in a separate bowl, add the salt to the cola. stir until dissolved. the cola will fizz up releasing some of the carbonation. then add the cola to the rice.
3 bring to a boil, then reduce heat to medium-low, cooking until the liquid has almost completely evaporated, about 15 minutes.
4 add the raisins and almonds over the top of the rice and reduce the heat to the lowest setting. cover and cook until the rice is tender, about 10 more minutes. uncover, fluff with a fork and serve.

Monday, March 30, 2015

Garlic-almond-sherry Rice With Saffron

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

Ingredients

Servings: 2
1/2 cup rice
2 cloves garlic, minced
1 tablespoon olive oil
1 cup water
3 teaspoons sherry wine
1/2 teaspoon almond extract
1 pinch saffron
salt

Recipe

1 in a heavy saucepan, saute garlic in olive oil until very lightly browned.
2 add rice and saute about 3 minutes.
3 combine water and sherry; add to rice and garlic in saucepan.
4 add almond extract and pinch of saffron.
5 bring to a boil, then cover tightly and cook over low heat for 20 minutes.
6 season with salt to taste.
7 to serve, top with toasted almond slivers or slices.

Double Broccoli Quinoa Recipe

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

Servings: 6
2 cups water
1/4 cup hemp milk
1/4 tablespoon flour
5 cups broccoli, raw and cut into small florets and stems
3 garlic cloves
2/3 cup slivered almonds, toasted
1/3 cup nutritional yeast
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 avocado, sliced (optional)
1 tablespoon toasted sesame oil, spicy (optional)

Recipe

1 in a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. drain any extra water and set aside.
2 blend 1/4 t flour into 1/4 c milk of milk and set aside.
3 now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. cover and cook for a minute, just long enough to take the raw edge off. transfer the broccoli to a strainer and run under cold water until it stops cooking. set aside.
4 to make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, nutritional yeast (if you can't find bragg's premium nutritional yeast, you can also use any parmesan cheese alternative. if you use real parmesan, you will change the nutritional values of the recipe), salt, and lemon juice in a food processor. drizzle in the olive oil and milk/flour mixture and pulse until smooth.
5 just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. turn out onto a serving platter and top with the remaining almonds, a drizzle of the sesame oil, and some sliced avocado or any of the other optional toppings.

Graduation Cap Cupcakes

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

Ingredients

18 1/4 ounces cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
24 chocolate graham cracker squares
chocolate spread
1 licorice twist (twizzlers pull-n-peel)

Recipe

1 preheat oven to 350; line muffin tins with cupcake holders.
2 prepare the batter according to the directions on the box. (duncan hines' classic yellow cake mix calls for the measures of liquid and eggs i listed in the ingredients.).
3 pour batter into the muffin tins; be sure not to over-fill the cups, because you want the tops of the cupcakes to be somewhat flat.
4 bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. cool in pans for 15 minutes; remove and let cool completely.
5 peel the paper liners from the cupcakes; invert cupcakes onto a foil-lined tray. spread 1/4 teaspoon of chocolate spread on the bottom (now top) of each cupcake; top with a graham cracker square.
6 cut the twizzlers rope into three equal pieces. separate into individual strings. dip the end of each string into chocolate spread, and gently press into the center of the graham cracker.

Emerald Sea Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

Servings: 4
2 cups dried wakame seaweed
1 cup dried arame seaweed
2 tablespoons toasted sesame oil
2 tablespoons brown rice syrup
1 tablespoon tamari or 1 tablespoon soy sauce
1/2 teaspoon pepper
1/4 cup sesame seeds (i used black and )

Recipe

1 soak wakame in enough warm filtered water to reconstitute it. about 5 minutes. it should be soft. drain it well and pat dry. remove any tough stems and discard. cut the sea veggies into strips.
2 soak the arame the same as the wakame. drain and pat dry. combine the wakame and arame in a medium size bowl.
3 make your dressing. in a small bowl mix the vinegar, sesame oil, rice syrup, tamari or soy sauce and pepper. add to the sea veggies and toss to coat.
4 stir in the sesame seeds. cover and refrigerate until chilled.
5 you can serve this over a green salad if you like.
6 bon appetit!

Garlic, Herb, Orzo And Rice Pliaf

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

Ingredients

Servings: 4
1 tablespoon olive oil
6 garlic cloves, peeled and thinly sliced
1/2 cup orzo pasta, uncooked
1/2 cup long grain rice, uncooked
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup fresh basil leaf, thinly sliced
1/4 cup fresh italian parsley, minced
1/4 teaspoon salt

Recipe

1 in a large nonstick skillet heat oil over medium-high. add garlic and cook for 1 minute, being careful not to burn.
2 add orzo and rice; cook 4-6 minutes longer or until lightly browned.
3 stir in broth and water.
4 bring to a boil. reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (add more water as needed if rice and pasta are not done before liquid is absorbed).
5 stir in the onions, basil, parsley and salt.
6 serve. sprinkle some grated parmesan on top if desired.

Horseradish Mashed Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 8
5 large russet potatoes, peeled and halved
1 quart heavy cream or 1 1/2 cups butter or 1/2 cup olive oil
2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons salt
salt & freshly ground black pepper

Recipe

1 place potatoes in a saucepan and cover with water and the 2 tablespoons salt. bring to a boil, then reduce heat and simmer 45 minutes until potatoes are very soft.
2 meanwhile combine horseradish with 2 tablespoons olive oil.
3 rice potatoes or pass through a small sieve. add cream or butter or olive oil and horseradish mixture; mix thoroughly. season with salt and pepper.

Johnny Carino's Gorgonzola Chicken

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

Ingredients

Servings: 4
2 chicken breasts
2 tablespoons vegetable oil
1 lb dry pasta
2 cups half-and-half
4 ounces crumbly gorgonzola
8 ounces button mushrooms, sliced
2 tablespoons shredded parmesan cheese
1/2 cup chopped tomato

Recipe

1 pound chicken breasts until they are 1/2 inch thick; season with salt and pepper. sear chicken in a hot skillet with two tablespoons of oil over medium high heat. cook on each side for about 4 to 5 minutes or until completely cooked. remove chicken breasts from heat, and let rest for several minutes before slicing. you may need add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. saute the mushrooms on medium high heat until they are browned. while mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
2 cook pasta according to instructions on the package. prepare sauce by combining half and half and gorgonzola in a saucepan, heating through. the sauce should thicken slightly. slice chicken into 1/4 inch slices. add sauteed mushrooms to the sauce, and stir to combine well. plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. drizzle with sauce, and top with chopped tomatoes and shredded parmesan.

Insalata Di Penne Al Salmone Affumicato (smoked Salmon Pasta )

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 4
1 lb penne pasta
6 ounces smoked salmon, sliced into strips
1/2 cup extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped chervil
fresh ground pepper
4 large eggs, hard boiled

Recipe

1 bring a large saucepan of water to boil; add salt.
2 add pasta and cook until all dente.
3 drain and run under cold water to cool.
4 transfer to a large serving bowl.
5 add salmon, oil, parsley, chives and chervil; season generously with pepper and toss to combine.
6 remove yolks from eggs and pass through a fine sieve over pasta.
7 season with salt.
8 serve at room temperature;.

Johnsonville Apple Chicken Sausage Sweet And Sour Stirfry

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

Ingredients

Servings: 5
1 (12 ounce) package johnsonville apple chicken sausage, sliced
1 tablespoon canola oil
1 (12 ounce) package frozen stir fry vegetables
1 (8 ounce) can pineapple chunks, drained, reserving liquid
1/3 cup cold water
1 tablespoon cornstarch
2 tablespoons reduced sodium soy sauce
1 tablespoon brown sugar
brown rice (hot, cooked) or rice (hot, cooked)

Recipe

1 in a large skillet, heat oil; stir-fry vegetables until crisp-tender.
2 add sausage and pineapple; cook and stir until heated through.
3 in a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
4 add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
5 serve immediately over rice.

Hot And Cold Thai Sesame Noodle Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

Servings: 4
8 ounces spaghetti, uncooked
1/4 cup soy sauce
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil (adjust to taste)
2 tablespoons hot sauce (can adjust to taste)
2 cups coleslaw mix, shredded
1 cup bean sprouts, any variety
1 red bell pepper, julienned
3 scallions, chopped
2 tablespoons sesame seeds

Recipe

1 cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
2 drain the pasta very well.
3 in the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. adjust to taste.
4 add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. sprinkle scallions and sesame seeds throughout the salad.
5 tastes best if allowed to chill first.

Garlic Tomato Rice Bowl

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

Ingredients

Servings: 5
1 1/2 cups long grain basmati rice
3 black cardamom pods
1/2 teaspoon cumin seed
1/2 teaspoon shahi jeera powder
1/2 cup tomato puree
1/4 cup finely chopped onion
1 1/2 tablespoons garlic paste
1/4 cup onion, finely chopped
1/2 tablespoon red chili powder
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon spring onion
1 tablespoon chopped cilantro
1/4 teaspoon turmeric powder

Recipe

1 wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
2 add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
3 in small pan heat 2 1/2 tablespoon of oil at medium heat .
4 add cumin seeds and add chopped onion. saute onion for 5-6 minutes until onion becomes light brown. lower the heat.
5 add garlic paste and saute for 2-3 minutes.
6 add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
7 let it cool down and set aside.
8 now boil rice at medium high heat and add 1/2 tablespoon oil.
9 after 15-17 minutes check if rice is almost done but should not be over cooked.
10 drain excess water through sieve and let rice cool for 5 minutes.
11 mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
12 serve in serving bowl and garnished with spring onion.

Johnny Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
4 teaspoons baking powder
1 cup milk
1/3 cup oil
2 eggs
1/2 teaspoon salt

Recipe

1 mix dry ingredients.
2 mix wet ingredients.
3 mix together until combined.
4 pour into a greased tart or pie plate.(i use my short round french casserole).
5 bake at 375* for 25 minutes.
6 serve hot with butter and syrup or jam, or cold as a biscuit.

Horseradish Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1/4 cup unseasoned rice vinegar (more ok)
2 tablespoons grated fresh horseradish (prepared horseradish ok and more ok)
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
kosher salt
black pepper

Recipe

1 purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor.
2 with motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream.
3 season dressing with salt, pepper, and more vinegar and horseradish, if desired.
4 store chilled in an airtight jar.
5 can be made 3 days ahead.