Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

Middle Eastern Rice With Black Beans And Chickpeas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Recipe

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


• heat the olive oil in a large saucepan over medium heat. stir in garlic, and cook 1 minute. stir in rice, cumin, coriander, turmeric, and cayenne pepper. cook and stir 5 minutes, then pour in chicken stock. bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• place the turkey in a skillet over medium heat, and cook until evenly brown.
• gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. season with salt and pepper.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Lebanese Restaurant Rice Pilaf

Ingredients

• Servings: 6
• 3 cups parboiled long-grain rice
• 1/2 cup butter, divided
• 1/4 cup olive oil, divided
• 1/2 cup orzo pasta
• 4 cups water
• 1 tablespoon salt
• 1 tablespoon slivered almonds, or to taste
• 1 tablespoon tahini

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
• heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. add drained rice and increase heat to medium-high. cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
• pour water over rice mixture and season with salt; stir and bring to a boil. cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
• heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. add remaining butter and stir in tahini until almonds are evenly coated. mix almond mixture into rice mixture.

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

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


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to serve.

Easy And Simple Vegetarian Lettuce Wraps

Ingredients

• Servings: 4
• 1 splash olive oil
• 1 cup rice
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1 cup vegetable broth
• 1 1/2 cups water
• 1 head romaine lettuce leaves
• 1 dash soy sauce, or to taste (optional)
• 1 splash lime juice, or to taste (optional)

Recipe

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


• heat oil in a large saucepan over medium heat. cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
• pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. fluff rice and cook 1 to 2 minutes more.
• scoop rice mixture into lettuce leaves. season with soy sauce or lime juice, as desired.

Drunken Noodles

Ingredients

• Servings: 4
• 1 (16 ounce) package rice noodles
• sauce:
• 6 tablespoons oyster sauce
• 3 tablespoons sugar
• 3 tablespoons rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon canola oil, or more as needed
• 1 onion, sliced
• 1 bulb shallot, chopped
• 3 cloves garlic, minced, or more to taste
• 1 pound boneless chicken, thinly sliced
• 1 large green bell pepper, sliced into strips
• 1 egg, lightly beaten
• 2 sprigs fresh basil, leaves removed and torn

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. move chicken mixture to 1 side of wok.
• pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. flip egg and cook until set, 1 to 2 minutes more. break egg apart with a fork and stir into chicken mixture.
• mix basil and sauce into chicken mixture. drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Middle Eastern Rice With Black Beans And Chickpeas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Recipe

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


• heat the olive oil in a large saucepan over medium heat. stir in garlic, and cook 1 minute. stir in rice, cumin, coriander, turmeric, and cayenne pepper. cook and stir 5 minutes, then pour in chicken stock. bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• place the turkey in a skillet over medium heat, and cook until evenly brown.
• gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. season with salt and pepper.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Potato Dumplings

Ingredients

• Servings: 10
• 6 cups baked potatoes -- peeled, cooled and riced
• 6 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour
• 3 slices square sandwich bread
• 2 tablespoons butter

Recipe

• the day before, boil potatoes with the skins on until tender. cook enough to make at least 6 cups cold riced potatoes. peel the potatoes, and rice them. refrigerate them until needed.
• brown 2 to 3 pieces of bread in butter or margarine for croutons. cut into small pieces, and let cool.
• combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. add croutons, and mix together. the mixture should stick together. too much flour will make them heavy.
• form into balls about the size of tennis balls. drop into boiling water in a large pot. cover and cook for 10 minutes. serve immediately.

Lamb Stir Fry

Ingredients

• Servings: 6
• 5 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 (1 pound) lamb tenderloin, cut into strips
• 1 fresh red chile pepper, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 head bok choy, leaves and stalks separated, chopped
• 2 crowns broccoli, chopped
• 1 teaspoon ground ginger

Recipe

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


• whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• heat 1 tablespoon oil in a wok over medium-high heat. cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. transfer lamb to a plate and return wok to heat.
• heat remaining oil in the same skillet over medium-high heat. cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. add lamb, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. season lamb mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

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


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to serve.

Gluten-free Pie Crust

Ingredients

• Servings: 2
• 3/4 cup arrowroot starch
• 2/3 cup rice flour
• 2/3 cup brown rice flour
• 1 tablespoon sugar (optional)
• 14 tablespoons cold butter, cut into chunks
• 2 large cold eggs
• 1 tablespoon vinegar
• 1 tablespoon cold water, or more as needed (optional)

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• combine arrowroot starch, rice flour, brown rice flour, and sugar in a food processor; pulse until blended. add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• transfer flour-butter mixture to a bowl; add eggs and vinegar. knead mixture just until blended. mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. place 1 dough ball on the plastic wrap and flatten using your hands. dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. repeat with remaining dough.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.

Lamb Stir Fry

Ingredients

• Servings: 6
• 5 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 (1 pound) lamb tenderloin, cut into strips
• 1 fresh red chile pepper, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 head bok choy, leaves and stalks separated, chopped
• 2 crowns broccoli, chopped
• 1 teaspoon ground ginger

Recipe

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


• whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• heat 1 tablespoon oil in a wok over medium-high heat. cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. transfer lamb to a plate and return wok to heat.
• heat remaining oil in the same skillet over medium-high heat. cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. add lamb, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. season lamb mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Drunken Noodles

Ingredients

• Servings: 4
• 1 (16 ounce) package rice noodles
• sauce:
• 6 tablespoons oyster sauce
• 3 tablespoons sugar
• 3 tablespoons rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon canola oil, or more as needed
• 1 onion, sliced
• 1 bulb shallot, chopped
• 3 cloves garlic, minced, or more to taste
• 1 pound boneless chicken, thinly sliced
• 1 large green bell pepper, sliced into strips
• 1 egg, lightly beaten
• 2 sprigs fresh basil, leaves removed and torn

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. move chicken mixture to 1 side of wok.
• pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. flip egg and cook until set, 1 to 2 minutes more. break egg apart with a fork and stir into chicken mixture.
• mix basil and sauce into chicken mixture. drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Gluten-free Pie Crust

Ingredients

• Servings: 2
• 3/4 cup arrowroot starch
• 2/3 cup rice flour
• 2/3 cup brown rice flour
• 1 tablespoon sugar (optional)
• 14 tablespoons cold butter, cut into chunks
• 2 large cold eggs
• 1 tablespoon vinegar
• 1 tablespoon cold water, or more as needed (optional)

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• combine arrowroot starch, rice flour, brown rice flour, and sugar in a food processor; pulse until blended. add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• transfer flour-butter mixture to a bowl; add eggs and vinegar. knead mixture just until blended. mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. place 1 dough ball on the plastic wrap and flatten using your hands. dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. repeat with remaining dough.

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

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


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to serve.

Middle Eastern Rice With Black Beans And Chickpeas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Recipe

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


• heat the olive oil in a large saucepan over medium heat. stir in garlic, and cook 1 minute. stir in rice, cumin, coriander, turmeric, and cayenne pepper. cook and stir 5 minutes, then pour in chicken stock. bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• place the turkey in a skillet over medium heat, and cook until evenly brown.
• gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. season with salt and pepper.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Middle Eastern Rice With Black Beans And Chickpeas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Recipe

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


• heat the olive oil in a large saucepan over medium heat. stir in garlic, and cook 1 minute. stir in rice, cumin, coriander, turmeric, and cayenne pepper. cook and stir 5 minutes, then pour in chicken stock. bring to a boil. reduce heat to low, cover, and simmer 20 minutes.
• place the turkey in a skillet over medium heat, and cook until evenly brown.
• gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. season with salt and pepper.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Pumpkin-carrot Rice

Ingredients

• Servings: 5
• 1 1/2 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 (15 ounce) can pumpkin
• 2 large carrots, peeled and finely grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring the brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• when the rice has nearly finished cooking, heat oil in a large dutch oven over medium-high heat, and cook and stir garlic just until fragrant. reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. stir in carrots and cook for 2 minutes. stir in salt and cloves. remove from heat; stir in the cooked rice until well blended. serve warm.

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

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


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to serve.

Pumpkin-carrot Rice

Ingredients

• Servings: 5
• 1 1/2 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 (15 ounce) can pumpkin
• 2 large carrots, peeled and finely grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring the brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• when the rice has nearly finished cooking, heat oil in a large dutch oven over medium-high heat, and cook and stir garlic just until fragrant. reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. stir in carrots and cook for 2 minutes. stir in salt and cloves. remove from heat; stir in the cooked rice until well blended. serve warm.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Easter Egg Dipper Treat™

Ingredients

• Servings: 24
• 3 tablespoons butter or margarine
• 1 (10 ounce) package jet-puffed marshmallows*
• 6 cups kellogg's® rice krispies® cereal
• 1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
• 5 teaspoons shortening
• multi-colored sprinkles

Recipe

Preparation Time: 20 mins Ready Time: 1 hr


• in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
• add kellogg's rice krispies cereal. stir until well coated.
• using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (or, coat insides of plastic snap-apart easter eggs with cooking spray. press cereal mixture into eggs. remove cereal mixture from plastic eggs.) cool.
• in small saucepan combine chocolate morsels and shortening. cook over low heat until melted, stirring constantly. dip bottoms of cereal eggs into chocolate. decorate with sprinkles. place on wax-paper-lined baking sheet. refrigerate until chocolate is firm. individually wrap in plastic wrap. best if served the same day.

Dawn Fried Rice

Ingredients

• Servings: 6
• 2 cups water
• 1 cup uncooked rice
• 1 pound lean ground beef
• 1/4 cup soy sauce, divided
• 3 tablespoons teriyaki sauce (such as golden dragon® thick teriyaki sauce), divided
• 2 tablespoons curry powder, divided
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup frozen peas and carrots
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• heat a large skillet over medium-high heat. cook and stir beef, 1 dash soy sauce, 1 tablespoon teriyaki sauce, and 1 tablespoon curry powder in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir mushrooms and frozen vegetables into beef; reduce heat to medium-low and cook and stir until heated through, about 2 minutes. fold rice into beef mixture; stir in remaining soy sauce, teriyaki sauce, and curry powder. add cumin; cook until heated through, about 5 minutes.

Easter Egg Dipper Treat™

Ingredients

• Servings: 24
• 3 tablespoons butter or margarine
• 1 (10 ounce) package jet-puffed marshmallows*
• 6 cups kellogg's® rice krispies® cereal
• 1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
• 5 teaspoons shortening
• multi-colored sprinkles

Recipe

Preparation Time: 20 mins Ready Time: 1 hr


• in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
• add kellogg's rice krispies cereal. stir until well coated.
• using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (or, coat insides of plastic snap-apart easter eggs with cooking spray. press cereal mixture into eggs. remove cereal mixture from plastic eggs.) cool.
• in small saucepan combine chocolate morsels and shortening. cook over low heat until melted, stirring constantly. dip bottoms of cereal eggs into chocolate. decorate with sprinkles. place on wax-paper-lined baking sheet. refrigerate until chocolate is firm. individually wrap in plastic wrap. best if served the same day.

Wild Rice Stuffed Acorn Squash

Ingredients

• Servings: 8
• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. bake in the preheated oven until barely soft to the touch, about 25 minutes.
• make the stuffing mix as instructed on the package, and set aside.
• melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. pour in the vegetable stock, stir to combine, cover, and reduce heat. simmer the rice mixture until tender, 30 to 40 minutes.
• lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Dawn Fried Rice

Ingredients

• Servings: 6
• 2 cups water
• 1 cup uncooked rice
• 1 pound lean ground beef
• 1/4 cup soy sauce, divided
• 3 tablespoons teriyaki sauce (such as golden dragon® thick teriyaki sauce), divided
• 2 tablespoons curry powder, divided
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup frozen peas and carrots
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• heat a large skillet over medium-high heat. cook and stir beef, 1 dash soy sauce, 1 tablespoon teriyaki sauce, and 1 tablespoon curry powder in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir mushrooms and frozen vegetables into beef; reduce heat to medium-low and cook and stir until heated through, about 2 minutes. fold rice into beef mixture; stir in remaining soy sauce, teriyaki sauce, and curry powder. add cumin; cook until heated through, about 5 minutes.

Wild Rice Stuffed Acorn Squash

Ingredients

• Servings: 8
• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. bake in the preheated oven until barely soft to the touch, about 25 minutes.
• make the stuffing mix as instructed on the package, and set aside.
• melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. pour in the vegetable stock, stir to combine, cover, and reduce heat. simmer the rice mixture until tender, 30 to 40 minutes.
• lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Easy Spiced Brown Rice With Corn

Ingredients

• Servings: 6
• 2 cups water
• 1 cup brown rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup frozen corn kernels
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon cumin seed

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• in a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. mix in the corn, cilantro, and cumin. reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

David's Secret Ingredient Chocolate Chip Cookies

Ingredients

• Servings: 40
• 4 1/2 cups crispy rice cereal
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). process cereal in a food processor or blender to a fine powder. measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• in a large bowl, cream together the butter, sugar and brown sugar until smooth. beat in the eggs, one at a time then stir in the vanilla. gradually blend in the dry ingredients. stir in the chocolate chips. drop by rounded spoonfuls onto the prepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. to keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. the extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Elena's Yellow Rice

Ingredients

• Servings: 4
• 2 cups water
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 2 teaspoons apple cider vinegar
• 2 teaspoons ground turmeric
• 1 teaspoon salt
• 1 cup long grain rice
• 1 cup frozen peas and carrots, thawed

Recipe

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


• stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. place a cover on the saucepan and bring the mixture to a boil.
• slowly stir rice into the boiling mixture. replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
• transfer rice to a large bowl. gently fold peas and carrots into rice.

Elena's Yellow Rice

Ingredients

• Servings: 4
• 2 cups water
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 2 teaspoons apple cider vinegar
• 2 teaspoons ground turmeric
• 1 teaspoon salt
• 1 cup long grain rice
• 1 cup frozen peas and carrots, thawed

Recipe

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


• stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. place a cover on the saucepan and bring the mixture to a boil.
• slowly stir rice into the boiling mixture. replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
• transfer rice to a large bowl. gently fold peas and carrots into rice.

Finadene

Ingredients

• Servings: 3
• 1 onion, chopped
• 1/2 cup soy sauce
• 3 fresh hot chile peppers, seeded and chopped
• 1/4 cup vinegar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir together the soy sauce, onion, chile peppers, and vinegar in a small bowl.

Easy Spiced Brown Rice With Corn

Ingredients

• Servings: 6
• 2 cups water
• 1 cup brown rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup frozen corn kernels
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon cumin seed

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• in a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. mix in the corn, cilantro, and cumin. reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Finadene

Ingredients

• Servings: 3
• 1 onion, chopped
• 1/2 cup soy sauce
• 3 fresh hot chile peppers, seeded and chopped
• 1/4 cup vinegar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir together the soy sauce, onion, chile peppers, and vinegar in a small bowl.

Sweet Vidalia Onion Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed buttery round crackers
• 1/3 cup butter, melted
• 2 tablespoons butter
• 2 cups sliced sweet onions
• 2 eggs
• 3/4 cup half-and-half
• 3/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/4 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together crushed crackers and 1/3 cup melted butter. press mixture firmly into a 9 inch pie pan and set aside.
• heat a medium skillet over medium heat. melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. spread into prepared crust.
• in a medium bowl, whisk together eggs, half-and-half, salt, and pepper. pour mixture over onions then sprinkle top with shredded cheese.
• bake in preheated oven for 30 minutes, until center is set. let stand 10 minutes before serving.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Sweet Vidalia Onion Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed buttery round crackers
• 1/3 cup butter, melted
• 2 tablespoons butter
• 2 cups sliced sweet onions
• 2 eggs
• 3/4 cup half-and-half
• 3/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/4 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together crushed crackers and 1/3 cup melted butter. press mixture firmly into a 9 inch pie pan and set aside.
• heat a medium skillet over medium heat. melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. spread into prepared crust.
• in a medium bowl, whisk together eggs, half-and-half, salt, and pepper. pour mixture over onions then sprinkle top with shredded cheese.
• bake in preheated oven for 30 minutes, until center is set. let stand 10 minutes before serving.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Easy Curried Cauliflower

Ingredients

• Servings: 3
• 3 cups grated cauliflower
• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic
• 1 teaspoon cumin seeds
• 1 tomato, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground coriander seed
• 1 (12 ounce) can kidney beans, drained and rinsed
• 2 teaspoons garam masala

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat the vegetable oil in a large skillet over medium heat. stir in the onion, garlic, and cumin seeds. cook and stir until the onion has turned golden brown; about 10 minutes.
• stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. cook until the cauliflower is tender, about 10 minutes, stirring occasionally. add the kidney beans; cook and stir until heated through. sprinkle with garam masala to serve.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Chompchae Deopbap (korean Spicy Tuna And Rice)

Ingredients

• Servings: 2
• 1 cup uncooked rice
• 2 cups water
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger, minced
• 1/2 onion, coarsely chopped
• 1 cup kim chee
• 1/2 cup sliced cucumber
• 1/4 cup sliced carrots
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• salt and pepper to taste
• 1 tablespoon korean chile powder, or to taste
• 1 tablespoon water, or as needed
• 1 (6 ounce) can tuna, drained

Recipe

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


• bring the rice and 2 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• heat the olive oil in a skillet over medium heat. stir in the garlic, ginger, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the kim chee, cucumber, and carrot. pour in the soy sauce and rice vinegar. season with salt, pepper, and chile powder. if the mixture becomes to thick, add 1 tablespoon of water. gently stir in the tuna and continue cooking until the fish is heated through. serve with rice.

Arroz Con Pollo Mexicano

Ingredients

• Servings: 3
• 1 teaspoon vegetable oil
• 1 cup long-grain rice
• 2 small garlic cloves
• 4 cups water
• 3 cooked chicken thighs
• 1/4 cup tomato sauce
• 1/4 cup sliced carrot
• 3 tablespoons chopped celery
• 1 tablespoon chicken bouillon (such as knorr®)
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Recipe

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


• heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. reduce heat, cover, and simmer until rice is tender, about 15 minutes. remove from heat and let stand 5 minutes before serving.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Chompchae Deopbap (korean Spicy Tuna And Rice)

Ingredients

• Servings: 2
• 1 cup uncooked rice
• 2 cups water
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger, minced
• 1/2 onion, coarsely chopped
• 1 cup kim chee
• 1/2 cup sliced cucumber
• 1/4 cup sliced carrots
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• salt and pepper to taste
• 1 tablespoon korean chile powder, or to taste
• 1 tablespoon water, or as needed
• 1 (6 ounce) can tuna, drained

Recipe

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


• bring the rice and 2 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• heat the olive oil in a skillet over medium heat. stir in the garlic, ginger, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the kim chee, cucumber, and carrot. pour in the soy sauce and rice vinegar. season with salt, pepper, and chile powder. if the mixture becomes to thick, add 1 tablespoon of water. gently stir in the tuna and continue cooking until the fish is heated through. serve with rice.

Easy Curried Cauliflower

Ingredients

• Servings: 3
• 3 cups grated cauliflower
• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic
• 1 teaspoon cumin seeds
• 1 tomato, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground coriander seed
• 1 (12 ounce) can kidney beans, drained and rinsed
• 2 teaspoons garam masala

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat the vegetable oil in a large skillet over medium heat. stir in the onion, garlic, and cumin seeds. cook and stir until the onion has turned golden brown; about 10 minutes.
• stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. cook until the cauliflower is tender, about 10 minutes, stirring occasionally. add the kidney beans; cook and stir until heated through. sprinkle with garam masala to serve.

Chinese Tomato And Egg

Ingredients

• Servings: 6
• 1/2 pound boneless lamb loin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 eggs
• 2 teaspoons salt
• 1/2 cup canola oil, divided
• 8 large tomatoes, cut into chunks
• 1 teaspoon sugar
• 2 bunches green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 4 hrs 32 mins


• mix together the lamb, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
• beat the eggs together with the salt, and set aside. heat half of the oil in a wok over medium-high heat. pour in the eggs, and cook until they just begin to coagulate, but are still very raw. remove from the wok and set aside. heat the remaining vegetable oil in the wok over high heat. stir in the tomatoes and remaining 1 teaspoon of sugar. cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
• mash the tomatoes until the mixture resembles a chunky soup. stir in the marinated lamb, and cook 3 to 4 minutes until the lamb is no longer pink in the center. gently fold in the eggs and green onions. continue cooking uncovered 2 minutes more to cook the eggs.

Lentil Stuffed Tomatoes

Ingredients

• Servings: 8
• 1/2 cup uncooked rice
• 1/2 cup red lentils
• 1 cup boiling water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh mint
• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Recipe

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


• rinse rice and lentils in a strainer. place in a small saucepan and stir in boiling water. cover. cook for 10 minutes over medium heat.
• meanwhile, melt butter or margarine in a saute pan. add onion, and saute until golden brown over medium low heat. stir in lentil mixture and mint. season generously with salt and pepper.
• slice the tops off tomatoes, and reserve. scoop out the middles, and reserve. fill tomato shells with lentil mixture, and replace the tops. stand in a baking dish.
• chop reserved tomato middles, and place in a small bowl. mix in oil and garlic. pour around the stuffed tomatoes.
• bake in a preheated 450 degree f (230 degree c) for 10 to 15 minutes. remove from oven, and serve.

Arroz Con Pollo Mexicano

Ingredients

• Servings: 3
• 1 teaspoon vegetable oil
• 1 cup long-grain rice
• 2 small garlic cloves
• 4 cups water
• 3 cooked chicken thighs
• 1/4 cup tomato sauce
• 1/4 cup sliced carrot
• 3 tablespoons chopped celery
• 1 tablespoon chicken bouillon (such as knorr®)
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Recipe

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


• heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. reduce heat, cover, and simmer until rice is tender, about 15 minutes. remove from heat and let stand 5 minutes before serving.

Chinese Tomato And Egg

Ingredients

• Servings: 6
• 1/2 pound boneless lamb loin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 eggs
• 2 teaspoons salt
• 1/2 cup canola oil, divided
• 8 large tomatoes, cut into chunks
• 1 teaspoon sugar
• 2 bunches green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 4 hrs 32 mins


• mix together the lamb, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
• beat the eggs together with the salt, and set aside. heat half of the oil in a wok over medium-high heat. pour in the eggs, and cook until they just begin to coagulate, but are still very raw. remove from the wok and set aside. heat the remaining vegetable oil in the wok over high heat. stir in the tomatoes and remaining 1 teaspoon of sugar. cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
• mash the tomatoes until the mixture resembles a chunky soup. stir in the marinated lamb, and cook 3 to 4 minutes until the lamb is no longer pink in the center. gently fold in the eggs and green onions. continue cooking uncovered 2 minutes more to cook the eggs.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

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


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.