World Best Rice Recipes

Friday, February 27, 2015

1 in a large skillet melt butter over a low flame. add garlic and cook lightly.
2 mix in vinegar, walker's wood jonkanoo hot pepper sauce, and shrimp.
3 saute for about 1 minute. remove and spread coated shrimp in a flat ovenproof dish.
4 place under a hot grill until sizzling for about 3 minutes (do not overcook). garnish with parsley and lemon wedges.
5 serve immediately with rice.

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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

1 to prepare barbecue sauce, combine first 6 ingredients in a medium bowl. place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
2 add chicken to barbecue sauce in large bowl; toss to coat. cover and marinate in refrigerator 8 hours or overnight.
3 preheat oven to 375°.
4 remove chicken from bowl; reserve marinade. place chicken on a broiler pan coated with cooking spray. bake at 375° for 30 minutes. turn chicken; baste with reserved marinade. bake an additional 20 minutes or until done. discard marinade.
5 bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). drizzle chicken with sauce.

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

1 cook the onions, garlic, bell pepperr, and mushrooms until tender in a small amount of water or both. add the ground meat, salt, and pepper. cook until meat loses its red color. drain off any excess fat.
2 add the tomato sauce, canned peeled tomatoes, tomato paste, oregano, and basil. simmer about 1 - 1.5 hours or until sauce has thickened. if sauce becomes too thick while cooking, add water as needed.
3 in a large pot, bring 8 quarts of water to a full boil. you do not need to add oil to the boiling water to prevent pasta from sticking together. add noodles one at a time too boiling water. stir the noodles occassionally while they cook to prevent sticking. cook for 10 to 12 minutes or until al dente (still a bit chewy). drain, rinse with cold water and separate noodles.
4 combine ricotta cheese, egg whites, parsley, and half of the parmesan cheese in a separate bowl.
5 preheat oven to 350 degrees. coat a 13 x 9 x 2 1/2 inch pan with non-stick cooking spray. spoon in a thin layer of sauce and cover with a layer of lasagna noodles. next, place a layer of shredded mozzarella and ricotta-parmesan cheese mixture. add some sauce. arrange successive layers in a likewise manner, ending with a layer of noodles. top with remaining sauce and sprinkle with remaining parmesan cheese.
6 bake about 30 minutes or until heated through and cheese has melted. remove from oven and let stand for 10 minutes before cutting.

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

1 heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
2 add the garlic and tomato, lemon juice and salt and pepper to taste. cook for another 5 minutes.
3 stir in the rice.
4 remove the pan from the heat and stir in the dill.
5 set aside to cool to room temperature, then refrigerate.
6 meanwhile drain the grape leaves and carefully pull them apart. put them into a bowl of cold water. let them soak until you are ready to roll.
7 heat the oven to 350°f.
8 place a grape leaves on your work surface, shiny side down. add 1 tablespoon of the rice mixture to the middle of the grape leaf. along with a thin slice of goat cheese.
9 fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
10 repeat with the remaining rice mixture.
11 place the rolled grape leaves into a casserole dish.
12 when all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
13 cover and bake for 45 minutes.
14 let cool to room temperature and refrigerate.
15 serve well chilled.