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.

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.

Chinese Sticky Rice Cake

Ingredients

• Servings: 1
• 1 (16 ounce) box sweet rice flour (mochiko)
• 1 cup canola oil
• 2 1/2 cups milk
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 3 eggs, beaten
• 1/2 (18.75 ounce) can sweetened red bean paste
• 2 tablespoons toasted sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 3 hrs 20 mins


• preheat an oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking pan.
• mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. stir in the beaten eggs. pour the mixture into the baking pan. drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. sprinkle with toasted sesame seeds.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

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.

spiced spider cupcakes

Ingredients

• Servings: 2
• spice cake:
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 cups water
• 2/3 cup canola oil
• 2 tablespoons distilled vinegar
• 2 teaspoons vanilla extract
• cream cheese frosting:
• 2 (3 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 5 cups sifted confectioners' sugar, or more as needed
• decorations:
• 1 (.68 oz. tube) black decorating gel
• 24 large spiced gumdrops
• black shoestring licorice

Recipe

Cook Time: 25 mins Ready Time: 3 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). line cupcake pans with paper liners.
• combine flour, sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. in separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. pour liquids into dry mixture and stir until smooth. the batter will be very thin.
• transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
• bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. allow cupcakes to cool completely on a wire rack.
• beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. gradually mix in confectioners' sugar until frosting is creamy and spreadable. frost the cooled cupcakes.
• to decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. there should be about 5 rings on each cupcake. use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
• cut the licorice strings into pieces about 1 1/4 inch long for legs. poke four licorice legs into both sides of each gumdrop. use decorating gel to make eyes and a smiley mouth on each gumdrop. place a gumdrop spider each cupcake in the center of the webs.

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.

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 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.

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.

yummy fruit pizza

Ingredients

• Servings: 1
• 1/4 cup butter
• 32 large marshmallows
• 5 cups crisp rice cereal
• 8 ounces cream cheese
• 2 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 16 small strawberries, halved
• 1 banana, peeled and sliced
• 2 kiwis, peeled and chopped
• 2 tablespoons apricot jam
• 1 1/2 teaspoons water
• 2 teaspoons heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract

Recipe

• in a medium saucepan combine the butter and marshmallows. stir over low heat until melted. remove pan from heat and stir in the crisp rice cereal. prepare a pizza pan by lightly coating with vegetable oil spray. press the cereal mixture evenly the pizza pan. place into the refrigerator to cool.
• to make the sauce, combine cream cheese, confectioners' sugar and cocoa in a small bowl. beat until smooth and creamy. spread evenly over the pizza crust. arrange the strawberries, bananas, and kiwi slices over the crust to look like pizza toppings, or make a fancy design.
• in a small cup, mix together the apricot jam with the water. dab the fruit with a brush. this will keep the fruit from turning brown. whip the heavy cream, sugar, and vanilla until stiff, drop dabs of whipped cream the pizza. slice like a pizza, but thinner. this is a very rich dessert.

asian style meatloaf

Ingredients

• Servings: 8
• 1 1/2 pounds ground beef
• 1/2 pound ground lamb
• 3 slices bread, broken up into small pieces
• 2 eggs, lightly beaten
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 2 tablespoons hoisin sauce
• 1/2 cup hoisin sauce
• 2 tablespoons ketchup

Recipe

Preparation Time: 12 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 22 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the beef, lamb, bread crumbs, eggs, onion, and celery. season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. pat mixture into a shallow 2 quart baking pan.
• bake in preheated oven for 40 minutes.
• drain grease from pan. in a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. spread over top of meatloaf. continue baking for 20 minutes or so. remove from oven, and let rest for 5 minutes.

Chicken Bouillon Rice

Ingredients

• Servings: 8
• 4 cups water
• 2 cups uncooked rice
• 2 cubes chicken bouillon

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• in a saucepan bring water to a boil. add rice and bouillon and stir. reduce heat, cover and simmer for 20 minutes. mix well before serving.

Oyako Donburi

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 3/4 pound skinless, boneless chicken breast halves - cut into strips
• 1/2 onion, thinly sliced
• 1 cup chicken broth
• 6 dried shiitake mushrooms, soaked until soft, then sliced into strips
• 1 carrot, julienned
• 2 tablespoons sugar
• 4 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 cup chopped green onions
• 5 eggs, beaten

Recipe

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


• heat oil in a large skillet over medium-high heat. saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. drain off as much liquid as possible.
• stir in the chicken broth, and simmer for 2 minutes. add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. simmer for 3 more minutes. sprinkle in half of the green onions, stirring gently. pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. serve over japanese sticky 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.

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.

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.

honey baked lentils

Ingredients

• Servings: 8
• 1 pound dry lentils
• 1 small bay leaf
• 2 cups water
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1/2 cup chopped onion
• 1 cup water
• 1/2 cup honey

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• combine the lentils, bay leaf, 2 cups water, chicken broth, and salt together in a dutch oven or oven-proof saucepan; bring the mixture to a boil. place a cover on the pan, reduce heat to medium-low, and allow the lentils to simmer for 30 minutes. remove and discard the bay leaf.
• preheat an oven to 350 degrees f (175 degrees c).
• stir the dry mustard, ginger, soy sauce, onion, and 1 cup water together in a bowl; stir the mixture into the lentils. drizzle the honey over the mixture. return the cover to the pan.
• bake in the preheated oven until the lentils are tender, about 1 hour.

Thai Coconut Chicken

Ingredients

• Servings: 4
• 2 cups dry jasmine rice
• 3 cups water
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 tablespoon curry powder
• 2 cups 1 inch pieces asparagus
• 1 cup snow peas
• 1/2 cup shredded carrots
• 1 cup chopped green onions
• 1 (14 ounce) can light coconut milk

Recipe

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


• in a 2 quart saucepan, combine water and rice. cover, and bring to a boil over high heat. reduce heat, and simmer for 20 minutes.
• in a medium size bowl, combine the chicken and curry powder, and toss to coat.
• coat a large nonstick skillet with cooking spray. cook the chicken, stirring frequently, over medium-high heat for 4 minutes. mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. serve over the hot, cooked rice.

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.

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.

Taiwanese Fried Tofu

Ingredients

• Servings: 5
• 1 (16 ounce) package extra firm tofu
• 1/3 cup soy sauce
• 2 teaspoons chinese black vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped green onions
• salt and pepper to taste

Recipe

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


• cut the tofu in half lengthwise down the top. slice into squares 1/4 inch thick. stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
• heat oil in a large, nonstick pan over medium heat. add garlic and green onions, and cook until fragrant, about 20 seconds. brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. season to taste with salt and pepper.

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.

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.

Magnificent Cheesy Brown Rice

Ingredients

• Servings: 4
• 2 cups water
• 1 cup brown rice
• 1/2 red bell peppers, seeded and chopped
• 1/4 red onion, chopped
• 1 cup shredded low-fat cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring the brown rice, and water to a boil in a saucepan. reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• prepare a skillet with cooking spray and place over medium heat. cook the bell pepper and onion until lightly browned; stir into the cooked rice. add the cheddar cheese and continue stirring until the cheese has melted completely.

Easy Rice Flour Pancake

Ingredients

• Servings: 2
• 1 cup rice flour
• salt to taste
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 tablespoon water, or as needed
• cooking spray

Recipe

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


• mix rice flour and salt together in a bowl; form a well in the center of the mixture. stir in egg, vegetable oil, and enough water to make a smooth batter.
• spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. flip and cook about 1 more minute. repeat with remaining batter.

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.

south african yellow rice

Ingredients

• Servings: 4
• 1 cup long grain rice
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground turmeric
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup black raisins
• 1 tablespoon butter
• 2 1/2 cups water

Recipe

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


• in a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. bring to a boil uncovered. when it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. remove from the heat and fluff with a fork. keep warm until serving time.

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.

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.

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.

amaranth pancakes

Ingredients

• Servings: 4
• 1/2 cup rice flour
• 1/2 cup sorghum flour
• 1/2 cup amaranth
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup almond milk
• 1/2 cup unsweetened applesauce
• 1 egg
• cooking spray

Recipe

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


• heat a griddle over medium heat.
• whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. stir almond milk, applesauce, and egg into flour mixture until batter is just combined.
• spray griddle with cooking spray. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

raisin and spice brown rice

Ingredients

• Servings: 3
• 1 cup brown rice
• 2 cups chicken broth
• 1 tablespoon butter
• 1 bay leaf
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup thinly sliced celery
• 1/4 cup seedless raisins
• 1 tablespoon low-sodium soy sauce
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
• meanwhile, heat the vegetable oil in a skillet over medium-high heat. stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. stir in the cumin and coriander, then stir in the celery and raisins. reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.

Saffron Rice

Ingredients

• Servings: 4
• 2 cups uncooked long-grain rice
• 3/4 teaspoon crushed saffron threads
• 4 tablespoons butter
• 6 whole cardamom seeds
• 4 whole cloves
• 3 cinnamon sticks
• 1 onion, chopped
• 3 cups boiling vegetable broth
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• cover rice with cold water and set aside to soak for 30 minutes.
• soak saffron threads in 2 tablespoons boiling water.
• melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. stir in onion and saute, stirring occasionally, until golden brown. stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
• pour in the boiling broth and stir in the salt and saffron.
• cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

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.

Easy Rice Flour Pancake

Ingredients

• Servings: 2
• 1 cup rice flour
• salt to taste
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 tablespoon water, or as needed
• cooking spray

Recipe

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


• mix rice flour and salt together in a bowl; form a well in the center of the mixture. stir in egg, vegetable oil, and enough water to make a smooth batter.
• spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. flip and cook about 1 more minute. repeat with remaining batter.

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.

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.

puerto rican steamed rice

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 3 cups water
• 1 teaspoon salt
• 2 cups uncooked calrose rice, rinsed

Recipe

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


• bring vegetable oil, water, and salt to a boil in a saucepan over high heat. add rice, and cook until the water has just about cooked out; stir. reduce heat to medium-low. cover, and cook for 20 to 25 minutes. stir again, and serve. rice may be a little sticky and may stick to bottom of pot.

kale and adzuki beans

Ingredients

• Servings: 6
• 1 cup uncooked adzuki beans
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and crushed
• 6 cups roughly chopped kale
• 2 tablespoons water
• 1/4 cup tamari
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• place adzuki beans in a medium saucepan with enough water to cover. bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
• heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. mix in kale and 2 tablespoons water. season with tamari, cumin, and coriander. thoroughly blend in adzuki beans. reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. season with salt and pepper.

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.

mahi mahi with coconut rice and mango salsa

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons red pepper flakes
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon minced fresh ginger root
• 2 tablespoons chopped green onion (optional)
• salt to taste
• 4 (4 ounce) mahi mahi fillets
• 2 cups uncooked jasmine rice
• 2 cups water
• 1 cube chicken bouillon
• 1 tablespoon butter (optional)
• 3/4 (14 ounce) can coconut milk
• 2 tablespoons sugar
• 1 1/2 teaspoons butter
• 1 1/2 tablespoons sugar
• 1 1/2 cups fresh mango, cubed

Recipe

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


• whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. add the mahi mahi and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• preheat the oven's broiler and set the oven rack in the middle of the oven.
• bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. pour in the coconut milk and 2 tablespoons of sugar. stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• while the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. discard the remaining marinade. place fish in a large baking dish in a single layer. broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. if the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. when the mixture begins to bubble, stir in mango cubes. cook and stir until mango is tender, about 5 minutes. serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

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.

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.

beef pho

Ingredients

• Servings: 6
• 5 pounds beef knuckle, with meat
• 2 pounds beef oxtail
• 1 (daikon) radish, sliced
• 2 onions, chopped
• 2 ounces whole star anise pods
• 1/2 cinnamon stick
• 2 whole cloves
• 1 teaspoon black peppercorns
• 1 slice fresh ginger root
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon fish sauce
• 1 1/2 pounds dried flat rice noodles
• 1/2 pound frozen beef sirloin
• toppings:
• sriracha hot pepper sauce
• hoisin sauce
• thinly sliced onion
• chopped fresh cilantro
• bean sprouts (mung beans)
• sweet thai basil
• thinly sliced green onion
• limes, quartered

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• place the beef knuckle in a very large (9 quart or more) pot. season with salt, and fill pot with 2 gallons of water. bring to a boil, and cook for about 2 hours.
• skim fat from the surface of the soup, and add the oxtail, radish and onions. tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. stir in sugar, salt and fish sauce. simmer over medium-low heat for at least 4 more hours (the longer, the better). at the end of cooking, taste, and add salt as needed. strain broth, and return to the pot to keep at a simmer. discard spices and bones. reserve meat from the beef knuckle for other uses if desired.
• bring a large pot of lightly salted water to a boil. soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. slice the frozen beef paper thin. the meat must be thin enough to cook instantly.
• place some noodles into each bowl, and top with a few raw beef slices. ladle boiling broth over the beef and noodles in the bowl. serve with hoisin sauce and sriracha sauce on the side. set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

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.