Here's my husbands favorite recipe that I make.
Sloppy Joes
6 Servings
1 pound 93% extra lean ground beef
1 medium onion, chopped fine
1 1/2 Tbsp all-purpose flour
1 cup diet cola
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard
Instructions:
Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes. (simmered uncovered so it will thicken.)Im looking for the best sloppy joes recipe out there?
SLOPPY JOES
2 lb. ground beef
1/2 c. chopped onion
2 celery ribs with leaves, chopped
1/4 c. chopped green pepper
1-2/3 c. canned crushed tomatoes
1/4 c. ketchup
2 tbsp. brown sugar
1 tbsp. white vinegar
1 tbsp. Worcestershire sauce
1 tbsp. steak sauce
1/2 tsp. garlic salt
1/4 tsp. ground mustard
1/4 tsp. paprika
8-10 hamburger buns, split
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun. Makes 8-10 servings.Im looking for the best sloppy joes recipe out there?
My wife loves when I make sloppy joes for her...here is the best recipe that I use to make them.
INGREDIENTS
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Homestyle Sloppy Joes
2 1/2 lb Lean ground beef
1 md Sized onion; chopped
1 md Sized green bell pepper;
-chopped
30 oz Tomato sauce
2 tb Light or dark brown sugar
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Black pepper
6 Sandwich or hamburger buns;
-split
Instructions:
In a large skillet, brown the ground beef with the onion and green pepper
over medium-high heat for 7 to 9 minutes; drain off the excess liquid. Add
the remaining ingredients except the buns; mix well. Reduce the heat to low
and simmer for 8 to 10 minutes, stirring occasionally. Serve over the
hamburger buns
Thursday, January 7, 2010
Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
I am making Salmon tonight particularly, but am looking for new recipes in any area. I love Bold, Spicy and Bright flavors (Thai, Vietnamese, Indian) but am willing to try anything that smells and looks good. (Um, not a big fan of things that come out of a can like soup mixtures, but will do canned coconut cream etc.)Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
Badami Murgh (Chicken with Almonds)
Mughlai cuisine is very rich in both taste and ingredients. It is predominant in the northern part of India and is characterized by its unique cooking styles and methods. Their most famous contribution being the “tandoor” (a clay oven capable of withstanding very high temperatures and fueled by coal). Mughlai food is laden with delicious nuts and dried fruits (dates, apricots, sultanas…). Their sauces are creamy and buttery. Mughlai cuisine is definitely a feast for all of one’s senses.
Famous Mughlai dishes include Tandoori Chicken, Chicken Tikka Masala, Biryanis, Kebabs and Naans. I have provided a delicious chicken recipe that is a perfect example of what Mughlai cooking has to offer; serve with hot buttery naans and saffron pulao.
BADAMI CHICKEN (Chicken with Almonds)
Yield: serves 6
Ingredients:
1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
4 medium onions, finely chopped
1 tbsp finely minced garlic
½ tbsp finely minced ginger
3 small tomatoes, finely chopped
1 cinnamon stick
4 black cardamom pods, gently crushed
4 cloves
1 tsp ground cumin powder
2 tsp ground coriander powder
1 tsp turmeric
1 tsp red chili powder
12 almonds, toasted and ground into a fine powder
½ cup of oil (vegetable or canola)
salt and pepper to taste
4 tbsp of slivered almonds (garnish)
1 cup of cream (light is fine)
Juice of 1 lime
Freshly chopped cilantro leaves
Method:
Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.
In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.
Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.
**************************************…
Tangy Shrimp in Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
½ tsp of chili powder (add to taste)
½ tsp of turmeric
½ tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)
1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light variety may be used)
Juice of 1medium lime
1½ pound of large shrimps (tail on, peeled and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
**************************************…
The cuisine of Kerala is influenced by its wealth of aromatic spices and year round availability of fresh coconuts. Malabar Fish Curry (Kerala Meen Molee) is a wonderful example of traditional Kerala cuisine at its finest; succulent fresh fish gently simmered in a spicy coconut curry and served with fragrant rice is a simple yet wonderfully delicious meal.
MALABAR FISH CURRY
Serves 6
Ingredients:
1-1.5 lbs of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, finely chopped
2-3 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and minced
4 small green thai chilies
10-12 fresh curry leaves
1/2 tsp black mustard seeds
1 tsp ground cumin
1 tsp garam masla
1/2 tsp red chili powder
1/2 tsp tumeric
1/2 tsp ground coriander
salt and pepper to taste
1/2 can coconut milk (can use the light variety)
4 tbsp oil (veg or canola)
1 cup water, as needed
fresh chopped cilantro leaves for garnish
METHOD:
In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.
In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.
In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry. Garnish with fresh cilantro leaves and serve with fragrant Basmati rice or hot chapathis.
**************************************…
Indian Parsis are an extremely close knit community, they are the direct descendants of Persian Zoroastrians who fled Iran thousands of years ago to escape religious persecution. They have since settled in India and made it their home. Parsi cuisine is a wonderful and rich blend of both Persian and Indian cuisines, cooking styles and methods. Parsi dishes are famous for their unique combinations of bold flavors.
Parsi Fish Curry
Serves 4
Ingredients:
1 lb of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, thinly sliced
2 medium tomatoes, finely chopped
2 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and finely minced
2 small green thai chilies
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
salt and pepper to taste
2 tbsp oil (veg or canola)
1 tbsp tamarind pulp (or 1 tsp tam powder)
juice of 1 lime (fresh)
water as needed
freshly grated coconut and freshly chopped cilantro leaves for garnish
METHOD:
Cut the fish into 2 inch pieces and marinate with salt, pepper, turmeric and the juice of 1/2 a lime. Set aside and refrigerate for at least 30 minutes.
In a large skillet on medium high heat, add the onions and stir fry until golden brown. Add the garlic, ginger and green chillies. Stir fry for an additional 2-3 minutes and add the spices (ground cumin, ground coriander, ground cardamom, and ground cinnamon). Stir fry for 1-2 minutes and the add the tomatoes and tamarind. Add the water, cover and simmer for 10 minutes. Add the fish pieces and simmer gently uncovered on low heat for 5-6 minutes. Add the rest of the lime juice, garnish and serve with fragrant Basmati rice and fresh rotis.Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
Here are two of my fav fish recipes:
Start with some Talapia filets,(or your fish of choice) seasoned with garlic powder, cayenne pepper, black pepper, and salt. Then in a large pan cut some butter into cubes(I do a cube per piece of fish, if u love butter add more) and arrange in the bottom of pan. Fresh spinach.. washed and stems cut off. Fresh Garlic and mushrooms if desired.
**Line the butter in the pan, then fresh garlic, then fish, top with spinach, cover with foil then bake for approx 30-45 mins..**
Another one is what I call Fish Pouches:
Again, I use Talapia Filets, seasoned with cayenne pepper, garlic powder, lemon or lime juice, black pepper, %26amp; salt.(depending on who's coming to dinner, I also splash a little white wine on the fish)
**Measure pieces of alluminum foil to fit each piece of fish. Then put a slice of butter on the foil, followed by the fish, and a few slices of fresh garlic. Secure the edges of the foil and either bake in the oven on a cookie sheet or put them on the b-b-q grill.** (I prefer the grill, because it gives it a different taste and texture) Hope you enjoy..
1. Chicken breast, make into cubes- season with salt, peper and some chili flakes, dash of lemom- use a wok or a pan- and cook half way...
2. Chop Onion, garlic, cabbage(red%26amp;Regular), Zuchini %26amp; eggplant- fry onions, grlic, zuchini %26amp; eggplant frst, when halway done add the cabbage-
3. Make sure you get a Stir fry sauce or a conmbo of oystor sauce, soy %26amp; Chilli sauce would do the trick.
4.Combine chicken and veggie together and leave together for 3 mnutes
5. You can do rice noodles or white cooked rice as a side order
6. for a small salad, do a cucumber with rice vinegar %26amp; sesame oil( youi can add real or fake crab flakes) ENJOY :)
here are a whole bunch of Chicken Recipes:
http://www.gourmet-living.com/category.h…
My faves for bold and spicey - Bourbon Mustard Chicken Thighs ( http://www.gourmet-living.com/recipes.ht… ) and Curried Chicken ( http://www.gourmet-living.com/recipes.ht… )
Here are a bunch of fish recipes:
http://www.gourmet-living.com/category.h…
My fave fish recipes for bold and spicey is definitely cajun or blackened!
Enjoy!
Here is a real fast simple recipe for BBQ chicken wings.
Buy some frozen chichen wings, and place in a baking pan, season lightly with salt and pepper, then pour a bottle of your favorite bbq sauce over and back for about 45 to 50 min, or until the chicken is done. Quick and easy!!
if you like italian ...as it is a dinner you should go easy on sauce. so put the fish in th oven (to cover the smoke if indoor) or use the grill . 10 minutes than extra vergin olive oil, chopped parsley, lemon salt and pepper slice of tomatoes
ciao ciao
Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm.
Badami Murgh (Chicken with Almonds)
Mughlai cuisine is very rich in both taste and ingredients. It is predominant in the northern part of India and is characterized by its unique cooking styles and methods. Their most famous contribution being the “tandoor” (a clay oven capable of withstanding very high temperatures and fueled by coal). Mughlai food is laden with delicious nuts and dried fruits (dates, apricots, sultanas…). Their sauces are creamy and buttery. Mughlai cuisine is definitely a feast for all of one’s senses.
Famous Mughlai dishes include Tandoori Chicken, Chicken Tikka Masala, Biryanis, Kebabs and Naans. I have provided a delicious chicken recipe that is a perfect example of what Mughlai cooking has to offer; serve with hot buttery naans and saffron pulao.
BADAMI CHICKEN (Chicken with Almonds)
Yield: serves 6
Ingredients:
1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
4 medium onions, finely chopped
1 tbsp finely minced garlic
½ tbsp finely minced ginger
3 small tomatoes, finely chopped
1 cinnamon stick
4 black cardamom pods, gently crushed
4 cloves
1 tsp ground cumin powder
2 tsp ground coriander powder
1 tsp turmeric
1 tsp red chili powder
12 almonds, toasted and ground into a fine powder
½ cup of oil (vegetable or canola)
salt and pepper to taste
4 tbsp of slivered almonds (garnish)
1 cup of cream (light is fine)
Juice of 1 lime
Freshly chopped cilantro leaves
Method:
Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.
In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.
Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.
**************************************…
Tangy Shrimp in Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
½ tsp of chili powder (add to taste)
½ tsp of turmeric
½ tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)
1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light variety may be used)
Juice of 1medium lime
1½ pound of large shrimps (tail on, peeled and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
**************************************…
The cuisine of Kerala is influenced by its wealth of aromatic spices and year round availability of fresh coconuts. Malabar Fish Curry (Kerala Meen Molee) is a wonderful example of traditional Kerala cuisine at its finest; succulent fresh fish gently simmered in a spicy coconut curry and served with fragrant rice is a simple yet wonderfully delicious meal.
MALABAR FISH CURRY
Serves 6
Ingredients:
1-1.5 lbs of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, finely chopped
2-3 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and minced
4 small green thai chilies
10-12 fresh curry leaves
1/2 tsp black mustard seeds
1 tsp ground cumin
1 tsp garam masla
1/2 tsp red chili powder
1/2 tsp tumeric
1/2 tsp ground coriander
salt and pepper to taste
1/2 can coconut milk (can use the light variety)
4 tbsp oil (veg or canola)
1 cup water, as needed
fresh chopped cilantro leaves for garnish
METHOD:
In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.
In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.
In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry. Garnish with fresh cilantro leaves and serve with fragrant Basmati rice or hot chapathis.
**************************************…
Indian Parsis are an extremely close knit community, they are the direct descendants of Persian Zoroastrians who fled Iran thousands of years ago to escape religious persecution. They have since settled in India and made it their home. Parsi cuisine is a wonderful and rich blend of both Persian and Indian cuisines, cooking styles and methods. Parsi dishes are famous for their unique combinations of bold flavors.
Parsi Fish Curry
Serves 4
Ingredients:
1 lb of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, thinly sliced
2 medium tomatoes, finely chopped
2 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and finely minced
2 small green thai chilies
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
salt and pepper to taste
2 tbsp oil (veg or canola)
1 tbsp tamarind pulp (or 1 tsp tam powder)
juice of 1 lime (fresh)
water as needed
freshly grated coconut and freshly chopped cilantro leaves for garnish
METHOD:
Cut the fish into 2 inch pieces and marinate with salt, pepper, turmeric and the juice of 1/2 a lime. Set aside and refrigerate for at least 30 minutes.
In a large skillet on medium high heat, add the onions and stir fry until golden brown. Add the garlic, ginger and green chillies. Stir fry for an additional 2-3 minutes and add the spices (ground cumin, ground coriander, ground cardamom, and ground cinnamon). Stir fry for 1-2 minutes and the add the tomatoes and tamarind. Add the water, cover and simmer for 10 minutes. Add the fish pieces and simmer gently uncovered on low heat for 5-6 minutes. Add the rest of the lime juice, garnish and serve with fragrant Basmati rice and fresh rotis.Post your best Chicken or Fish recipe! Come on, I need dinner ideas!?
Here are two of my fav fish recipes:
Start with some Talapia filets,(or your fish of choice) seasoned with garlic powder, cayenne pepper, black pepper, and salt. Then in a large pan cut some butter into cubes(I do a cube per piece of fish, if u love butter add more) and arrange in the bottom of pan. Fresh spinach.. washed and stems cut off. Fresh Garlic and mushrooms if desired.
**Line the butter in the pan, then fresh garlic, then fish, top with spinach, cover with foil then bake for approx 30-45 mins..**
Another one is what I call Fish Pouches:
Again, I use Talapia Filets, seasoned with cayenne pepper, garlic powder, lemon or lime juice, black pepper, %26amp; salt.(depending on who's coming to dinner, I also splash a little white wine on the fish)
**Measure pieces of alluminum foil to fit each piece of fish. Then put a slice of butter on the foil, followed by the fish, and a few slices of fresh garlic. Secure the edges of the foil and either bake in the oven on a cookie sheet or put them on the b-b-q grill.** (I prefer the grill, because it gives it a different taste and texture) Hope you enjoy..
1. Chicken breast, make into cubes- season with salt, peper and some chili flakes, dash of lemom- use a wok or a pan- and cook half way...
2. Chop Onion, garlic, cabbage(red%26amp;Regular), Zuchini %26amp; eggplant- fry onions, grlic, zuchini %26amp; eggplant frst, when halway done add the cabbage-
3. Make sure you get a Stir fry sauce or a conmbo of oystor sauce, soy %26amp; Chilli sauce would do the trick.
4.Combine chicken and veggie together and leave together for 3 mnutes
5. You can do rice noodles or white cooked rice as a side order
6. for a small salad, do a cucumber with rice vinegar %26amp; sesame oil( youi can add real or fake crab flakes) ENJOY :)
here are a whole bunch of Chicken Recipes:
http://www.gourmet-living.com/category.h…
My faves for bold and spicey - Bourbon Mustard Chicken Thighs ( http://www.gourmet-living.com/recipes.ht… ) and Curried Chicken ( http://www.gourmet-living.com/recipes.ht… )
Here are a bunch of fish recipes:
http://www.gourmet-living.com/category.h…
My fave fish recipes for bold and spicey is definitely cajun or blackened!
Enjoy!
Here is a real fast simple recipe for BBQ chicken wings.
Buy some frozen chichen wings, and place in a baking pan, season lightly with salt and pepper, then pour a bottle of your favorite bbq sauce over and back for about 45 to 50 min, or until the chicken is done. Quick and easy!!
if you like italian ...as it is a dinner you should go easy on sauce. so put the fish in th oven (to cover the smoke if indoor) or use the grill . 10 minutes than extra vergin olive oil, chopped parsley, lemon salt and pepper slice of tomatoes
ciao ciao
Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm.
Does anyone have a really really yummy bananna bread recipe? 10 points for best one!?
I used to have a great one but I lost it and i've tried about 5 different ones online but they just arnt as good as what I had before.Does anyone have a really really yummy bananna bread recipe? 10 points for best one!?
Moist Banana Bread
* 2 cups plain flour
* 1 1/4 teaspoons baking soda
* pinch of salt
* 2 eggs (beaten)
* 1/2 cup butter
* 1/2 cup sugar
* 2 cups of mashed overripe banana
* 1/2 cup vanilla yogurt
* 1 teaspoon vanilla
* sliced banana (optional for topping)
* 1/2 teaspoon cinnamon (optional for topping)
* 1/2 teaspoon sugar (optional for topping)
DIRECTIONS
1. Preheat the oven to 350F. Grease and flour a loaf pan.
2. Cream together the butter and sugar. Add the eggs, vanilla, yoghurt and the mashed bananas and mix well.
3. Slowly stir in the flour, adding a little at a time. Then mix in the baking soda and salt, mixing thoroughly.
4. Pour the mixture into your prepared loaf pan. If the mixture is too stiff to pour you may want to add a little more yoghurt and mix well until you reach the desired consistency. Only mix in a little yoghurt at a time to avoid making the mixture too runny.
5. (Optional) Place banana slices on top of the mixture in the loaf pan and then sprinkle with cinnamon and sugar.
6. Bake in the centre of the oven at 350F for around 60 minutes. Oven times may vary, so check to see if the loaf is ready by inserting a knife or toothpick into the center of the loaf. It should come out completely clean when ready.
7. Allow to cool in the loaf pan for 10 minutes before placing on a wire rack to cool fully.Does anyone have a really really yummy bananna bread recipe? 10 points for best one!?
This is my absolute favorite banana bread recipe. It's non typical and delicious.
Banana Bread
1/2 cup butter, softened (may substitute oil)
1 cup brown sugar
2/3 cup whole wheat flour
2/3 cup white flour
1/2 tsp. salt
1/2 cup wheat germ
2 eggs
1 tsp. baking soda
1/3 cup yogurt
1 cup mashed overripe bananas
1 tsp. vanilla
Preheat oven to 350 degrees F. Grease 9x9 inch pan.
Beat butter until creamy. Beat in sugar.
In a separate bowl stir together the flours, salt and wheat germ. Add a couple of tablespoons of this to the butter mixture. Beat the eggs into the butter mixture.
Stir baking soda and vanilla into yogurt. When it begins to foam add it to the butter mixture.
Stir in remaining flour mixture alternately with bananas. Mix well.
Pour batter into prepared pan. Bake until the center springs back when gently pressed, about 45 minutes. Cool in pan on wire rack.
Excellent immediately, but the flavor will ripen over the next day or two.
Good luck!
Banana Banana Bread
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
======================================鈥?br>
Yummy Banana Bread
Ingredients
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour (unbleached)
2 tablespoons honey
1 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 cup very ripe banana (the riper the better, I wait until the entire peel is very dark brown)
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional) or chopped pecans (optional)
Directions
1 Preheat oven to 350掳F.
2 With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.
3 Add the honey and mix well.
4 Sift in the dry ingredients.
5 Blend well.
6 Add sour cream, bananas and vanilla; again blend well.
7 At this time if you are adding nuts add them and mix them thoroughly.
8 You can bake this as muffins, mini breads or a bread, it's up to you.
9 Adjust the baking time to the choice you make.
10 For a bread bake one hour or until a toothpick comes out of the center and its clean.
2 cups granulated sugar
1 cup shortening
4 eggs
4 cups plain flour
1 tsp. salt
2 tsps. baking soda
1/2 cup chopped pecans or walnuts
6 ripe, large bananas (about 3 cups mashed)
1/2 cup blueberries or cranberries if desired
Optional: I add about 1 teaspoon of kahluha, it is wonderful
OHHH i do i really do but its at home and im at work... well i think its great.. its the one my mom has been using for years... email me if your interested and ill send it to you once i get home :) :)
Moist Banana Bread
* 2 cups plain flour
* 1 1/4 teaspoons baking soda
* pinch of salt
* 2 eggs (beaten)
* 1/2 cup butter
* 1/2 cup sugar
* 2 cups of mashed overripe banana
* 1/2 cup vanilla yogurt
* 1 teaspoon vanilla
* sliced banana (optional for topping)
* 1/2 teaspoon cinnamon (optional for topping)
* 1/2 teaspoon sugar (optional for topping)
DIRECTIONS
1. Preheat the oven to 350F. Grease and flour a loaf pan.
2. Cream together the butter and sugar. Add the eggs, vanilla, yoghurt and the mashed bananas and mix well.
3. Slowly stir in the flour, adding a little at a time. Then mix in the baking soda and salt, mixing thoroughly.
4. Pour the mixture into your prepared loaf pan. If the mixture is too stiff to pour you may want to add a little more yoghurt and mix well until you reach the desired consistency. Only mix in a little yoghurt at a time to avoid making the mixture too runny.
5. (Optional) Place banana slices on top of the mixture in the loaf pan and then sprinkle with cinnamon and sugar.
6. Bake in the centre of the oven at 350F for around 60 minutes. Oven times may vary, so check to see if the loaf is ready by inserting a knife or toothpick into the center of the loaf. It should come out completely clean when ready.
7. Allow to cool in the loaf pan for 10 minutes before placing on a wire rack to cool fully.Does anyone have a really really yummy bananna bread recipe? 10 points for best one!?
This is my absolute favorite banana bread recipe. It's non typical and delicious.
Banana Bread
1/2 cup butter, softened (may substitute oil)
1 cup brown sugar
2/3 cup whole wheat flour
2/3 cup white flour
1/2 tsp. salt
1/2 cup wheat germ
2 eggs
1 tsp. baking soda
1/3 cup yogurt
1 cup mashed overripe bananas
1 tsp. vanilla
Preheat oven to 350 degrees F. Grease 9x9 inch pan.
Beat butter until creamy. Beat in sugar.
In a separate bowl stir together the flours, salt and wheat germ. Add a couple of tablespoons of this to the butter mixture. Beat the eggs into the butter mixture.
Stir baking soda and vanilla into yogurt. When it begins to foam add it to the butter mixture.
Stir in remaining flour mixture alternately with bananas. Mix well.
Pour batter into prepared pan. Bake until the center springs back when gently pressed, about 45 minutes. Cool in pan on wire rack.
Excellent immediately, but the flavor will ripen over the next day or two.
Good luck!
Banana Banana Bread
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
======================================鈥?br>
Yummy Banana Bread
Ingredients
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour (unbleached)
2 tablespoons honey
1 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 cup very ripe banana (the riper the better, I wait until the entire peel is very dark brown)
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional) or chopped pecans (optional)
Directions
1 Preheat oven to 350掳F.
2 With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.
3 Add the honey and mix well.
4 Sift in the dry ingredients.
5 Blend well.
6 Add sour cream, bananas and vanilla; again blend well.
7 At this time if you are adding nuts add them and mix them thoroughly.
8 You can bake this as muffins, mini breads or a bread, it's up to you.
9 Adjust the baking time to the choice you make.
10 For a bread bake one hour or until a toothpick comes out of the center and its clean.
2 cups granulated sugar
1 cup shortening
4 eggs
4 cups plain flour
1 tsp. salt
2 tsps. baking soda
1/2 cup chopped pecans or walnuts
6 ripe, large bananas (about 3 cups mashed)
1/2 cup blueberries or cranberries if desired
Optional: I add about 1 teaspoon of kahluha, it is wonderful
OHHH i do i really do but its at home and im at work... well i think its great.. its the one my mom has been using for years... email me if your interested and ill send it to you once i get home :) :)
What's the best carbonara recipe?
im planning to cook one for my mom. im only 16 years old and cooking is my passion. I just need a simple but good reicpe.What's the best carbonara recipe?
This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvementFirst of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it鈥檚 crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper.
Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating 鈥?what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.What's the best carbonara recipe?
Spaghetti alla Carbonara
Ingredients
1 tablespoon olive oil
6 ounces thickly sliced pancetta, diced into 1/4-inch pieces
2 tablespoons salt
1 pound spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
3/4 cup spacer of boiling pasta water
Freshly ground black pepper, to taste
Method
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.
2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
*Cook Time
20 min
Level
Easy
*Yeild
4 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
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Ingredients
* 16 ounces spaghetti
* 1 cup chopped turkey bacon or regular bacon
* 1/2 cup chopped onion
* 2 to 3 cloves garlic, minced
* 1 teaspoon dried oregano
* 2 tablespoons all-purpose flour
* 1 1/2 cups lowfat milk
* 1/2 cup lowfat or nonfat sour cream
* 1/4 cup grated Parmesan
* 1/4 cup chopped fresh parsley leaves
* Salt and ground black pepper
Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.
also
*
Cook Time
20 min
*
Level
Intermediate
*
Yield
4 servings
Close
Times:
Prep
20 min
Inactive Prep
--
Cook
20 min
Total:
40 min
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Directions
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
Ingredients
* Sea salt and freshly ground black pepper
* 6 medium green and yellow zucchini
* 1 pound penne
* 4 large free-range or organic egg yolks
* 1/2 cup heavy cream
* 2 good handfuls freshly grated Parmesan
* Salt and freshly ground black pepper
* Olive oil
* 12 thick slices pancetta or lean bacon, cut into chunky pieces
* A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
* Optional: a few zucchini flowers
Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce.
This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvementFirst of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it鈥檚 crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper.
Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating 鈥?what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.What's the best carbonara recipe?
Spaghetti alla Carbonara
Ingredients
1 tablespoon olive oil
6 ounces thickly sliced pancetta, diced into 1/4-inch pieces
2 tablespoons salt
1 pound spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
3/4 cup spacer of boiling pasta water
Freshly ground black pepper, to taste
Method
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.
2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
*Cook Time
20 min
Level
Easy
*Yeild
4 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
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Ingredients
* 16 ounces spaghetti
* 1 cup chopped turkey bacon or regular bacon
* 1/2 cup chopped onion
* 2 to 3 cloves garlic, minced
* 1 teaspoon dried oregano
* 2 tablespoons all-purpose flour
* 1 1/2 cups lowfat milk
* 1/2 cup lowfat or nonfat sour cream
* 1/4 cup grated Parmesan
* 1/4 cup chopped fresh parsley leaves
* Salt and ground black pepper
Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.
also
*
Cook Time
20 min
*
Level
Intermediate
*
Yield
4 servings
Close
Times:
Prep
20 min
Inactive Prep
--
Cook
20 min
Total:
40 min
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Directions
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
Ingredients
* Sea salt and freshly ground black pepper
* 6 medium green and yellow zucchini
* 1 pound penne
* 4 large free-range or organic egg yolks
* 1/2 cup heavy cream
* 2 good handfuls freshly grated Parmesan
* Salt and freshly ground black pepper
* Olive oil
* 12 thick slices pancetta or lean bacon, cut into chunky pieces
* A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
* Optional: a few zucchini flowers
Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce.
What's the best rice recipe?
Mexican Rice
1 pkg. Regular Flavor Pork Sausage (we use soysage and you cant tell the difference!!!!
1/2 cup chopped onion
1 cup uncooked long grain rice
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can diced tomatoes
1-1/2 cups water or chicken stock (we use veggie stock)
1 can (15 oz.) cooked black beans, drained and rinsed
4 thinly sliced green onions (optional)
sour cream or shredded Cheddar cheese (optional)
In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked. Add rice, corn, cumin, chili powder, tomatoes, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.
I like to eat mine rolled up in a tortilla with sour cream and cheddar cheese! Mmm!What's the best rice recipe?
Chicken Briyani..What's the best rice recipe?
Cooking rice by the absorption method is simple and reliable
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.
Use a sturdy pot with a tight-fitting lid
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
Rinse, strain, boil, and then simmer.
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A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.
--------------------------------------鈥?br>
Fixing not-so-perfect rice
If you follow these guidelines, perfectly cooked rice is attainable. But it's an imperfect world, and the telephone has a way of ringing at inopportune moments. So here are ways to fix rice that has turned out less than perfectly:
Problem: The rice is still very chewy or hard in the middle after the allotted time.
Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.
Problem: The rice is cooked but too wet.
Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.
Problem: The grains are split and the rice is mushy.
Solution: Use the rice for rice pudding and start over if you have the time.
Problem:The bottom layer of rice has burned.
Solution: Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage.
You can avoid such problems by breaking the cardinal rule of rice cooking (';never lift the lid';) and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash.
homemade fried rice
Minute Rice it';s foolproof.
Rice mish Mash(or any fancy name you want to give to it0
Rice, left over meat dish, left over veggies.
Fry onions golden brown, and add to rice along with a few dry fruits and boiled potatoes lightly sauteed in oil.Add the leftovers and let the rice cook with all these ingredients.
Voila, leftovers eaten up. New dish cooked. time taken a few minutes.
I part boil/steam some brown rice and eat it with plain mince/spag bol instad o pasta,chilli. Also I chop up a smoked sausage and mix it through with some sweetcorn.
www.mrfood.com
Old-Fashioned Rice PuddingINGREDIENTS:
2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Asparagus Cashew Rice Pilaf
';This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.';
Original recipe yield: 8 servings.
Prep Time:25 MinutesCook Time:25 MinutesReady In:50 MinutesServings:8 (change)
INGREDIENTS:
1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
DIRECTIONS:
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.
Plov.
PLOV
(Uzbek-style Rice Pilaf)
Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. For interesting variations, substitute yellow squash or pumpkin for the carrots.
My search for plov in St. Petersburg led me to lots of awful caf茅s and lots of awful plov, but I had a decent one at the Baghdad Caf茅 near the U.S. Consulate.
Gumbo Pages correspondent Louis Nemtsov writes: ';It looks to me that this is the Russian version of Plov. The two main ingredients that differentiate the Russian vs. Uzbek plov is cumin and onions.
';Uzbeks use pound per pound onions to lamb (2 lbs. lamb and 2 lbs. onions). Cumin adds that special taste to lamb and therefore plov. Try it, I'm sure you'll agree.
';I, personally, have never seen adzhika added to plov, instead it is customary to eat a salad made from very thinly sliced onions and tomatoes with lots of black pepper and vinegar on the side. Hope this adds a new twist.';
* 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
* 2 tablespoons olive oil
* 2 large onions, julienned
* 3 large carrots, julienned
* 2-1/2 cups raw rice
* 4-1/2 cups boiling water
* 1 teaspoon adzhika (see below), or crushed red pepper
* 3 teaspoons salt
* 1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
* Freshly ground black pepper, to taste
* Raw onion, sliced paper-thin
Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve libarlly garnished with paper-thin slices of raw onion. Serves 6-8.
Adzhika
Adzhika is a fiery Georgian condiment, which has become popular throughout Russia and many of the former Soviet countries. You can purchase it in Russian or European markets, or make it yourself.
Gumbo Pages correspondent Saul Kondrotas didn't care for the first adzhika recipe I had had on this page, and declared it to be inauthentic. He reports:
';To make Adzhika you need not just pepper (both sweet and hot) and garlic but also coriander seeds, a mixture of dried herbs that is called ';khmeli-suneli'; (I don't know the ingredients of that) and walnuts.';
* 1 cup red bell pepper, not roasted and not peeled
* 1 cup hot red pepper, not roasted and not peeled
* 1/2 cup of peeled garlic
* 1/4 cup of coriander seeds
* 2 teaspoons of khmeli-suneli (though you can skip that if you have no contact in Georgia)
* 1 cup of walnut pieces
Grind ingredients together in mortar or food processor. Since it's the walnuts who gives the adzhika its thickness, keep adding walnuts till the final product becomes like butter. Store covered in the refrigerator.
Thanks to Saul for that recipe. Here's the one he didn't like:
* 1/4 cup red bell pepper, roasted and peeled
* 1/4 cup hot red pepper, roasted and peeled
* 2 cloves garlic
Grind ingredients together in mortar or food processor. Store covered in the refrigerator.
coconut jasmine rice with Mandarin oranges!
Not sure what this is called, but it is delicous. First, cut up 2 small onions, and sautee them with about 1/2 cup of olive oil until tranparent. Then add 2 cups white or brown rice and stir until the rice is coated with oil. Add about 1-2 cups of water (should just cover the rice) and bake at 375 until done, about 20-30 minutes. Sprinkle with salt and pepper, and you're done! Ym!
arroz caldo
mutton biryani 陆 kgs Rice (basmati)
1陆 kgs Meat(goat)
200 gms. Ginger(paste)
150 gms. Garlic(paste)
3 tsps. All spice powder
1 cup Vegetable Oil
陆 kg Onion(chopped)
录 kg Yoghurt
2 nos. Lemon
10 leaves Coriander leaves
1陆 tsps. Turmeric Powder
Salt to taste
Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.
Add the beaten yoghurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and let it simmer for 10 minutes.
Serve hot with raita (yoghurt chutney).
a cup of rice
3/4 cup chicken stock
2 tbsp. butter
1/4 cup raisins
melt butter and mix with remaining ingredients. pour in a rectangular baking dish. bake for an hour at 370 deg.
The best recipe is the easiest and the most well liked in your family, clan, or tribe. It is all a matter of taste.
plain steam rice
seafood paella
with manila clams, chicken, chorizo bilbao, chicken, crabs and flavored with saffron. Mmmm mmm good!!
i'd say it would be rice cake , called ';puto'; in the philippines its a native delicacy
rice puddin.yummyy
This is a recipe my grandmother always made. Even those of us who didn't like rice would eat it. She calls it ';Sweet Rice.';
She never measured just did this by taste.
Cook ever how much plain white rice you want. When it is done add a little bit of butter, then some sugar and some flavoring such as vanilla. Stir it up good and taste. Add more of any of the three ingredients until it just ';tastes right.';
I myself hate rice, but will eat this kind any day of the week.
Chinese fried rice, mutton biryani, lemon rice, vegetable biryani or u can try vegetable pulao add some soyabean(nutrella) in this its very tasty i m sure you will love it . it is tasty as well as nutritious or u can visit the site
www.santabanta.com
for white rice i say follow the regular recipe on the bag but instead of just water substitute with chicken or beef broth
A wonderful recipe (if I do say so myself). Good luck!
1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice)
2 cups H2O (that's water to you and me)
4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please)
meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too)
green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice
1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there)
2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies)
salt (Seasoned Salt is fine)
Early in the day (or the day before): Cook rice. I use 1.5 cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked ';why aren't you cooking dinner';, you can always answer ';I'm doing what the recipe says to do!';.
When the rice is cool, here's what you do:
Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.
Pour the other ounce of canola oil in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.
Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.
Add the meat (make sure it's already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). The meat should be diced as well, about the size of the hole in a CD. You don't have to make it spherical or cylindrical, that was just an example. Making dodecahedrons is OK too.
Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again.
This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me, though. I like 'em, and I'm the one with this recipe on-line, not you.
Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some salt, add some more salt (I like Lawry's Seasoned Salt) and taste it as you go. Add some more salt. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.
Spoon out into a bowl (eat right out of the wok if you're born in the South), otherwise, spoon onto a nice Wedgwood dinner plate, pour yourself some $2 Chuck wine (Chardonnay goes best with this) and enjoy in front of the television 'cause the 7 pm Simpsons has just started.
this is the all time best!!!!!
Subject: Mango's and Sticky Rice
1 1/2 cup sweet rice
1 cup coconut milk
1/2 cup sugar
1/2 tsp salt
5 ripe mangoes
Cook the 1 1/2 cup sticky rice (sweet) as usual, referring to package
if
needed.
Boil 1 cup ';thick'; coconut milk, boiled until reduced by 1/3
Mix in 1/2 cup sugar and 1/2 t salt. Stir together until dissolved.
Add this mixture to the cooked rice and let mixture stand for 30
minutes.
Spoon 4 T of coconut ';cream'; over rice.
Peel, pit, and slice 5 ripe mangoes, and arrange on top of rice.
Fresh Mushroom Rissoto
Even if you hate mushrooms, I gurantee you will LOVE this rice.
I've made it for many of my friends when the've come over, and most of them disliked mushrooms.... After they tried it, they found mushrooms to be their favorite veggies!
1 pkg. Regular Flavor Pork Sausage (we use soysage and you cant tell the difference!!!!
1/2 cup chopped onion
1 cup uncooked long grain rice
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can diced tomatoes
1-1/2 cups water or chicken stock (we use veggie stock)
1 can (15 oz.) cooked black beans, drained and rinsed
4 thinly sliced green onions (optional)
sour cream or shredded Cheddar cheese (optional)
In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked. Add rice, corn, cumin, chili powder, tomatoes, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.
I like to eat mine rolled up in a tortilla with sour cream and cheddar cheese! Mmm!What's the best rice recipe?
Chicken Briyani..What's the best rice recipe?
Cooking rice by the absorption method is simple and reliable
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.
Use a sturdy pot with a tight-fitting lid
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
Rinse, strain, boil, and then simmer.
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A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.
--------------------------------------鈥?br>
Fixing not-so-perfect rice
If you follow these guidelines, perfectly cooked rice is attainable. But it's an imperfect world, and the telephone has a way of ringing at inopportune moments. So here are ways to fix rice that has turned out less than perfectly:
Problem: The rice is still very chewy or hard in the middle after the allotted time.
Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.
Problem: The rice is cooked but too wet.
Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.
Problem: The grains are split and the rice is mushy.
Solution: Use the rice for rice pudding and start over if you have the time.
Problem:The bottom layer of rice has burned.
Solution: Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage.
You can avoid such problems by breaking the cardinal rule of rice cooking (';never lift the lid';) and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash.
homemade fried rice
Minute Rice it';s foolproof.
Rice mish Mash(or any fancy name you want to give to it0
Rice, left over meat dish, left over veggies.
Fry onions golden brown, and add to rice along with a few dry fruits and boiled potatoes lightly sauteed in oil.Add the leftovers and let the rice cook with all these ingredients.
Voila, leftovers eaten up. New dish cooked. time taken a few minutes.
I part boil/steam some brown rice and eat it with plain mince/spag bol instad o pasta,chilli. Also I chop up a smoked sausage and mix it through with some sweetcorn.
www.mrfood.com
Old-Fashioned Rice PuddingINGREDIENTS:
2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Asparagus Cashew Rice Pilaf
';This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.';
Original recipe yield: 8 servings.
Prep Time:25 MinutesCook Time:25 MinutesReady In:50 MinutesServings:8 (change)
INGREDIENTS:
1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
DIRECTIONS:
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.
Plov.
PLOV
(Uzbek-style Rice Pilaf)
Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. For interesting variations, substitute yellow squash or pumpkin for the carrots.
My search for plov in St. Petersburg led me to lots of awful caf茅s and lots of awful plov, but I had a decent one at the Baghdad Caf茅 near the U.S. Consulate.
Gumbo Pages correspondent Louis Nemtsov writes: ';It looks to me that this is the Russian version of Plov. The two main ingredients that differentiate the Russian vs. Uzbek plov is cumin and onions.
';Uzbeks use pound per pound onions to lamb (2 lbs. lamb and 2 lbs. onions). Cumin adds that special taste to lamb and therefore plov. Try it, I'm sure you'll agree.
';I, personally, have never seen adzhika added to plov, instead it is customary to eat a salad made from very thinly sliced onions and tomatoes with lots of black pepper and vinegar on the side. Hope this adds a new twist.';
* 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
* 2 tablespoons olive oil
* 2 large onions, julienned
* 3 large carrots, julienned
* 2-1/2 cups raw rice
* 4-1/2 cups boiling water
* 1 teaspoon adzhika (see below), or crushed red pepper
* 3 teaspoons salt
* 1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
* Freshly ground black pepper, to taste
* Raw onion, sliced paper-thin
Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve libarlly garnished with paper-thin slices of raw onion. Serves 6-8.
Adzhika
Adzhika is a fiery Georgian condiment, which has become popular throughout Russia and many of the former Soviet countries. You can purchase it in Russian or European markets, or make it yourself.
Gumbo Pages correspondent Saul Kondrotas didn't care for the first adzhika recipe I had had on this page, and declared it to be inauthentic. He reports:
';To make Adzhika you need not just pepper (both sweet and hot) and garlic but also coriander seeds, a mixture of dried herbs that is called ';khmeli-suneli'; (I don't know the ingredients of that) and walnuts.';
* 1 cup red bell pepper, not roasted and not peeled
* 1 cup hot red pepper, not roasted and not peeled
* 1/2 cup of peeled garlic
* 1/4 cup of coriander seeds
* 2 teaspoons of khmeli-suneli (though you can skip that if you have no contact in Georgia)
* 1 cup of walnut pieces
Grind ingredients together in mortar or food processor. Since it's the walnuts who gives the adzhika its thickness, keep adding walnuts till the final product becomes like butter. Store covered in the refrigerator.
Thanks to Saul for that recipe. Here's the one he didn't like:
* 1/4 cup red bell pepper, roasted and peeled
* 1/4 cup hot red pepper, roasted and peeled
* 2 cloves garlic
Grind ingredients together in mortar or food processor. Store covered in the refrigerator.
coconut jasmine rice with Mandarin oranges!
Not sure what this is called, but it is delicous. First, cut up 2 small onions, and sautee them with about 1/2 cup of olive oil until tranparent. Then add 2 cups white or brown rice and stir until the rice is coated with oil. Add about 1-2 cups of water (should just cover the rice) and bake at 375 until done, about 20-30 minutes. Sprinkle with salt and pepper, and you're done! Ym!
arroz caldo
mutton biryani 陆 kgs Rice (basmati)
1陆 kgs Meat(goat)
200 gms. Ginger(paste)
150 gms. Garlic(paste)
3 tsps. All spice powder
1 cup Vegetable Oil
陆 kg Onion(chopped)
录 kg Yoghurt
2 nos. Lemon
10 leaves Coriander leaves
1陆 tsps. Turmeric Powder
Salt to taste
Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.
Add the beaten yoghurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and let it simmer for 10 minutes.
Serve hot with raita (yoghurt chutney).
a cup of rice
3/4 cup chicken stock
2 tbsp. butter
1/4 cup raisins
melt butter and mix with remaining ingredients. pour in a rectangular baking dish. bake for an hour at 370 deg.
The best recipe is the easiest and the most well liked in your family, clan, or tribe. It is all a matter of taste.
plain steam rice
seafood paella
with manila clams, chicken, chorizo bilbao, chicken, crabs and flavored with saffron. Mmmm mmm good!!
i'd say it would be rice cake , called ';puto'; in the philippines its a native delicacy
rice puddin.yummyy
This is a recipe my grandmother always made. Even those of us who didn't like rice would eat it. She calls it ';Sweet Rice.';
She never measured just did this by taste.
Cook ever how much plain white rice you want. When it is done add a little bit of butter, then some sugar and some flavoring such as vanilla. Stir it up good and taste. Add more of any of the three ingredients until it just ';tastes right.';
I myself hate rice, but will eat this kind any day of the week.
Chinese fried rice, mutton biryani, lemon rice, vegetable biryani or u can try vegetable pulao add some soyabean(nutrella) in this its very tasty i m sure you will love it . it is tasty as well as nutritious or u can visit the site
www.santabanta.com
for white rice i say follow the regular recipe on the bag but instead of just water substitute with chicken or beef broth
A wonderful recipe (if I do say so myself). Good luck!
1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice)
2 cups H2O (that's water to you and me)
4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please)
meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too)
green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice
1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there)
2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies)
salt (Seasoned Salt is fine)
Early in the day (or the day before): Cook rice. I use 1.5 cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked ';why aren't you cooking dinner';, you can always answer ';I'm doing what the recipe says to do!';.
When the rice is cool, here's what you do:
Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.
Pour the other ounce of canola oil in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.
Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.
Add the meat (make sure it's already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). The meat should be diced as well, about the size of the hole in a CD. You don't have to make it spherical or cylindrical, that was just an example. Making dodecahedrons is OK too.
Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again.
This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me, though. I like 'em, and I'm the one with this recipe on-line, not you.
Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some salt, add some more salt (I like Lawry's Seasoned Salt) and taste it as you go. Add some more salt. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.
Spoon out into a bowl (eat right out of the wok if you're born in the South), otherwise, spoon onto a nice Wedgwood dinner plate, pour yourself some $2 Chuck wine (Chardonnay goes best with this) and enjoy in front of the television 'cause the 7 pm Simpsons has just started.
this is the all time best!!!!!
Subject: Mango's and Sticky Rice
1 1/2 cup sweet rice
1 cup coconut milk
1/2 cup sugar
1/2 tsp salt
5 ripe mangoes
Cook the 1 1/2 cup sticky rice (sweet) as usual, referring to package
if
needed.
Boil 1 cup ';thick'; coconut milk, boiled until reduced by 1/3
Mix in 1/2 cup sugar and 1/2 t salt. Stir together until dissolved.
Add this mixture to the cooked rice and let mixture stand for 30
minutes.
Spoon 4 T of coconut ';cream'; over rice.
Peel, pit, and slice 5 ripe mangoes, and arrange on top of rice.
Fresh Mushroom Rissoto
Even if you hate mushrooms, I gurantee you will LOVE this rice.
I've made it for many of my friends when the've come over, and most of them disliked mushrooms.... After they tried it, they found mushrooms to be their favorite veggies!
Mince beef......whats the best recipe you know?
trying to cook a nice dinner suitable for me n my partner on the cheap as im skint! we both like mince beef, any ideas?Mince beef......whats the best recipe you know?
try this
http://cook.dannemann.org.uk/cooking/mai鈥?/a>Mince beef......whats the best recipe you know?
You can make so many dishes using beef mince, so it depends what you have handy in your pantry/larder. Anyways I think hamburgers might be a cheaper alternative. So here is my recipe.
Combine with beef mince, handful of diced onions, I egg, garlic(if you like)could be garlic of any kind e.g. powdered,salt,granulated(it's up to your taste)salt and pepper and bread crumbs(you can also use old/stale bread by soaking it under water, squeezing all water out of bread and mixing it in mixture). Just throw everything in bowl with your mince and mix it up and make it into hamburger shape.
You can have the hamburgers with salad of your choice. eg. lettuce, tomatoes..or if you can or have, put them in buns with your favorite sauces and salad.
Good luck and have a great meal together.
This mince beef dish is quick, easy and very tasty - a family favourite!
Things You鈥檒l Need:
* 500gms lean beef mince
* 1 large onion
* 1/2 green pepper
* 2 medium size tomatoes
* 250gms frozen green peas
* dried noodles - approx 1/2 pkt
* 2 tblsp sweet fruit chutney
* 2 tblsp tomato paste
* dried mixed herbs, garlic powder, salt, pepper - to taste
# First roughly chop your onion, tomato and green pepper and lightly fry in a little olive oil in a deep frying pan.
# Next add all your spices followed by the mince and gently fry until mince is lightly browned.
# Then add your fruit chutney, tomato paste and the dry noodles. Stir briskly together before adding enough water to cover the noodles.
# Turn the heat down, put a lid on the pan and simmer for about 15 minutes until the noodles are soft. Add the frozen peas and simmer for a further 5 minutes.
# Serve this dish straight from the pan, sprinkled with grated cheese and accompanied by a green salad.
Pepper mince. Green peppers, tinned tomatoes, rice.
Fry mince then add tinned tomatoes and chopped green peppers. Cook some rice and add to rest of ingredients. Lovely stuff.debt
try this
http://cook.dannemann.org.uk/cooking/mai鈥?/a>Mince beef......whats the best recipe you know?
You can make so many dishes using beef mince, so it depends what you have handy in your pantry/larder. Anyways I think hamburgers might be a cheaper alternative. So here is my recipe.
Combine with beef mince, handful of diced onions, I egg, garlic(if you like)could be garlic of any kind e.g. powdered,salt,granulated(it's up to your taste)salt and pepper and bread crumbs(you can also use old/stale bread by soaking it under water, squeezing all water out of bread and mixing it in mixture). Just throw everything in bowl with your mince and mix it up and make it into hamburger shape.
You can have the hamburgers with salad of your choice. eg. lettuce, tomatoes..or if you can or have, put them in buns with your favorite sauces and salad.
Good luck and have a great meal together.
This mince beef dish is quick, easy and very tasty - a family favourite!
Things You鈥檒l Need:
* 500gms lean beef mince
* 1 large onion
* 1/2 green pepper
* 2 medium size tomatoes
* 250gms frozen green peas
* dried noodles - approx 1/2 pkt
* 2 tblsp sweet fruit chutney
* 2 tblsp tomato paste
* dried mixed herbs, garlic powder, salt, pepper - to taste
# First roughly chop your onion, tomato and green pepper and lightly fry in a little olive oil in a deep frying pan.
# Next add all your spices followed by the mince and gently fry until mince is lightly browned.
# Then add your fruit chutney, tomato paste and the dry noodles. Stir briskly together before adding enough water to cover the noodles.
# Turn the heat down, put a lid on the pan and simmer for about 15 minutes until the noodles are soft. Add the frozen peas and simmer for a further 5 minutes.
# Serve this dish straight from the pan, sprinkled with grated cheese and accompanied by a green salad.
Pepper mince. Green peppers, tinned tomatoes, rice.
Fry mince then add tinned tomatoes and chopped green peppers. Cook some rice and add to rest of ingredients. Lovely stuff.
What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
I just got a grouper and Red Snapper, and I'm bringing it to work with me, and I need to know what all to put on it to flavor it and I want to bake it in the oven.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
Tasty Grouper Recipe for the Microwave
2 pounds Fresh Florida Keys grouper fillets
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime Juice
1 tablespoon olive oil
1/2 cup shopped onion
1 small orange, peeled and sliced
Cut fish into serving-size portions and arrange around the outer edges of a microwave-safe dish. Combine garlic, oil, salt, and lime juice; pour over fillets. Combine mushrooms, cheese, and parsley. Place fish on lightly-oiled broiler pan and brush with oil. Top with onion. Cover and cook in microwave on medium for 4 minutes. Remove cover and arrange orange slices over fish. Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
mix a batch of beer batter dip it in and bake it like pork chops
BAKED STUFFED RED SNAPPER
1 whole red snapper, cleaned (3 to 4 lb.)
Salad oil
1/2 tsp. salt
1/8 tsp. pepper
STUFFING:
1/4 c. butter
1/2 c. finely chopped onion
1/3 c. finely chopped celery
1/4 c. finely chopped green pepper
1 sm. tomato, chopped
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. coarsely chopped pecans
1/2 tsp. salt
Dash pepper
:
6 thin orange slices
6 thin lime slices
Juice of 1/2 lime
1. Preheat oven to 350 degrees.
2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Make stuffing: in butter in skillet, saute onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with 1/2 teaspoon salt, and dash of pepper.
4. Spoon stuffing into cavity; close opening with skewers or wooden picks.
5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.
6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.
7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.
Makes 4-6 servings.
GRILLED GROUPER
Fresh grouper
1 jar country Dijon mustard
Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.
Cheesecake Supreme
Ingredients
•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)
Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat
8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate
Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings
1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.
Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil
• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.
Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.
CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.
Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices
Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!
Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).
When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!
Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Red Snapper Baked with Orange
2 (2 lb) red snapper, cleaned
2 tablespoons butter
1/2 cup chopped parsley
1/8 teaspoon fresh ground pepper
4 oranges, washed and sliced
8 servings
1. Preheat oven to 400° F.
2. Place the fish in a large baking pan.
3. Dot each piece of fish well with butter and sprinkle with parsley and pepper.
4. Lay the orange slices over the fish.
5. Bake for 20 minutes.
6. Reduce heat to 350° F.
7. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
And Grouper:
Grouper Fromage Ala Paula Deen
1 tablespoon butter or olive oil
3/4 cup chopped onions
2 cups shredded monterey jack cheese
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommend Texas Pete)
4 (8 ounce) grouper fillet
1 lemon, halved
crushed red pepper flakes, to taste
1/2 cup cold butter, cut into 8 slices
House Seasoning use 1 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
4 servings
1. Preheat oven to 350 degrees F.
2. In a small skillet, add 1 tablespoon butter or oil over medium heat.
3. Add onion and cook until softened, about 10 minutes.
4. Transfer to a large bowl and cool slightly.
5. To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
6. Mix well and set aside.
7. Grease a 13 by 9 by 2-inch baking dish.
8. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
9. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
10. Top fish with slices of butter.
11. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
12. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
13. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
14. House Seasoning:.
15. Mix ingredients together and store in an airtight container for up to 6 months.
16. Yield: 1 1/2 cups.
Tasty Grouper Recipe for the Microwave
2 pounds Fresh Florida Keys grouper fillets
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime Juice
1 tablespoon olive oil
1/2 cup shopped onion
1 small orange, peeled and sliced
Cut fish into serving-size portions and arrange around the outer edges of a microwave-safe dish. Combine garlic, oil, salt, and lime juice; pour over fillets. Combine mushrooms, cheese, and parsley. Place fish on lightly-oiled broiler pan and brush with oil. Top with onion. Cover and cook in microwave on medium for 4 minutes. Remove cover and arrange orange slices over fish. Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
mix a batch of beer batter dip it in and bake it like pork chops
BAKED STUFFED RED SNAPPER
1 whole red snapper, cleaned (3 to 4 lb.)
Salad oil
1/2 tsp. salt
1/8 tsp. pepper
STUFFING:
1/4 c. butter
1/2 c. finely chopped onion
1/3 c. finely chopped celery
1/4 c. finely chopped green pepper
1 sm. tomato, chopped
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. coarsely chopped pecans
1/2 tsp. salt
Dash pepper
:
6 thin orange slices
6 thin lime slices
Juice of 1/2 lime
1. Preheat oven to 350 degrees.
2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Make stuffing: in butter in skillet, saute onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with 1/2 teaspoon salt, and dash of pepper.
4. Spoon stuffing into cavity; close opening with skewers or wooden picks.
5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.
6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.
7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.
Makes 4-6 servings.
GRILLED GROUPER
Fresh grouper
1 jar country Dijon mustard
Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.
Cheesecake Supreme
Ingredients
•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)
Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat
8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate
Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings
1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.
Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil
• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.
Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.
CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.
Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices
Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!
Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).
When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!
Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Red Snapper Baked with Orange
2 (2 lb) red snapper, cleaned
2 tablespoons butter
1/2 cup chopped parsley
1/8 teaspoon fresh ground pepper
4 oranges, washed and sliced
8 servings
1. Preheat oven to 400° F.
2. Place the fish in a large baking pan.
3. Dot each piece of fish well with butter and sprinkle with parsley and pepper.
4. Lay the orange slices over the fish.
5. Bake for 20 minutes.
6. Reduce heat to 350° F.
7. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
And Grouper:
Grouper Fromage Ala Paula Deen
1 tablespoon butter or olive oil
3/4 cup chopped onions
2 cups shredded monterey jack cheese
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommend Texas Pete)
4 (8 ounce) grouper fillet
1 lemon, halved
crushed red pepper flakes, to taste
1/2 cup cold butter, cut into 8 slices
House Seasoning use 1 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
4 servings
1. Preheat oven to 350 degrees F.
2. In a small skillet, add 1 tablespoon butter or oil over medium heat.
3. Add onion and cook until softened, about 10 minutes.
4. Transfer to a large bowl and cool slightly.
5. To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
6. Mix well and set aside.
7. Grease a 13 by 9 by 2-inch baking dish.
8. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
9. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
10. Top fish with slices of butter.
11. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
12. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
13. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
14. House Seasoning:.
15. Mix ingredients together and store in an airtight container for up to 6 months.
16. Yield: 1 1/2 cups.
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