fairy rice

Ingredients

• Servings: 6
• 1/2 cup butter
• 5 ounces thin egg noodles
• 2 cups uncooked instant rice
• 2 (1 ounce) packages dry onion soup mix
• 4 cups vegetable broth
• 1 (5 ounce) can water chestnuts, drained and sliced
• soy sauce to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• melt butter in a large skillet over medium heat. brown noodles in the butter.
• in a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. mix well and transfer to prepared casserole dish.
• bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

Spam Musubi

Ingredients

• Servings: 10
• 2 cups uncooked short-grain rice
• 2 cups water
• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/2 cup sugar
• 1 (12 ounce) container fully cooked luncheon meat (e.g. spam)
• 5 sheets sushi nori (dry seaweed)
• 2 tablespoons vegetable oil

Recipe

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


• soak uncooked rice for 4 hours; drain and rinse.
• in a saucepan bring 2 cups water to a boil. add rice and stir. reduce heat, cover, and simmer for 20 minutes. stir in rice vinegar, and set aside to cool.
• in a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• in a large skillet, heat oil over medium high heat. cook slices for 2 minutes per side, or until lightly browned. cut nori sheets in half and lay on a flat work surface. place a rice press in the center of the sheet, and press rice tightly inside. top with a slice of luncheon meat, and remove press. wrap nori around rice mold, sealing edges with a small amount of water. (rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) musubi may be served warm or chilled.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Soccer Ball Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) container vanilla frosting
• 12 black licorice whips
• 3/4 cup sugar

Recipe

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

Ready Time: 3 hrs 15 mins


• heat oven to 350 degrees f (175 degrees c). grease and flour one 2 1/2 to 3-quart ovenproof bowl. place sugar in a bowl and stir in black food color until desired color is achieved. set aside.
• prepare cake batter according to package directions. pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
• once cake is completely cool, trim flat side of cake and place on a cake board. trim edges into a ball shape. frost with the frosting. next, using a toothpick, draw a pentagon in the center top of the cake. surround the pentagon with five hexagons. repeating to cover entire cake. cover lines with black licorice cut into 1 1/2 inch pieces. fill the pentagon shapes with black-colored sugar.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

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


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

thit bo xao dau

Ingredients

• Servings: 4
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil
• 1 pound sirloin tips, thinly sliced
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 cups fresh green beans, washed and trimmed
• 1/4 cup chicken broth
• 1 teaspoon soy sauce

Recipe

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


• in a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. add beef, and mix well.
• in a large wok, heat 2 tablespoons oil over high heat for one minute. add meat; cook and stir for about 2 minutes, or until beef begins to brown. transfer beef to a large bowl, and set aside.
• heat remaining 1 tablespoon oil in wok. add onion; cook and stir until tender. mix in green beans, and add broth. cover, and reduce heat to medium. simmer for 4 to 5 minutes, or until beans are tender crisp. stir in soy sauce and beef. cook, stirring constantly, for 1 or 2 minutes, or until heated through.

Tostones (fried Plantains)

Ingredients

• Servings: 2
• 2 cups vegetable oil for frying
• 3 plantains, peeled and sliced into 1-inch pieces
• salt to taste
• garlic powder to taste

Recipe

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


• heat the oil in a heavy skillet over medium heat. place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. drain on paper towels. repeat with the remaining slices.
• while the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. return flattened slices to the skillet, and continue frying until golden brown. drain on paper towels, and season with salt and garlic powder.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

maria's mexican rice

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 cup rice
• 1/2 large onion, diced
• 1/2 tablespoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 1/2 cups water
• 1/3 cup tomato sauce
• 1 tablespoon chicken bouillon (such as knorr®)
• 1 whole serrano chile pepper (optional)

Recipe

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


• heat oil in a saucepan over medium heat. cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. pour water over the rice mixture. stir tomato sauce and chicken bouillon into the water. increase heat to medium-high, place a cover on the saucepan, and bring to a boil. add serrano chile pepper and continue cooking at a boil for 10 minutes. reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

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


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

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


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

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


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

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


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

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


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

Blue Ribbon Chocolate Chip Cookies

Ingredients

• Servings: 5
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 cup shortening
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup crispy rice cereal
• 1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat oven to 375 degrees f (190 degrees c).
• cream together sugar, brown sugar and shortening until fluffy. stir in the vanilla and eggs. combine the flour, wheat germ, salt and baking soda; mix into the batter. stir in crispy rice cereal and chocolate chips. drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
• bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. cool well before eating as the chocolate can burn your mouth.

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.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

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


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

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


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

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


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

Blue Ribbon Chocolate Chip Cookies

Ingredients

• Servings: 5
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 cup shortening
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup crispy rice cereal
• 1 1/2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat oven to 375 degrees f (190 degrees c).
• cream together sugar, brown sugar and shortening until fluffy. stir in the vanilla and eggs. combine the flour, wheat germ, salt and baking soda; mix into the batter. stir in crispy rice cereal and chocolate chips. drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
• bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. cool well before eating as the chocolate can burn your mouth.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

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


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

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.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

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


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

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


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

curried mustard greens with kidney beans

Ingredients

• Servings: 4
• 1 bunch mustard greens
• 1 tablespoon ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Recipe

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


• bring a large pot of lightly salted water to a boil. place greens in the pot, cover, and cook 7 minutes, or just until tender. drain, and rinse under cold water.
• heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. stir in ginger, and season with red pepper. mix in greens, kidney beans, tomato sauce, and curry powder. stir in the half and half, and continue cooking until heated through.

Corny Oatmeal Waffles

Ingredients

• Servings: 6
• cooking spray
• 2 1/4 cups rolled oats
• 1 cup rice flour
• 1/2 cup cornmeal
• 4 teaspoons baking powder
• 2 cups soy milk
• 2 eggs
• 1/4 cup oil

Recipe

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


• preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
• mix oats, rice flour, cornmeal, and baking powder together in a bowl. stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
• pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. repeat with remaining batter.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

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


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

Quick Chinese-style Vermicelli (rice Noodles)

Ingredients

• Servings: 4
• 1 (8 ounce) package dried rice noodles
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1/2 tablespoon chili sauce
• salt and pepper to taste
• 1 green onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 18 mins


• bring a large pot of water to a boil. add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. drain.
• heat oil in a large skillet over medium heat. saute garlic until tender. stir in noodles, and season with soy sauce, chili sauce, salt and pepper. sprinkle top with chopped green onion.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

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


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.