Mamaw's Chicken And Rice Casserole

Ingredients

• Servings: 6
• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• salt and ground black pepper to taste
• 1/2 cup butter, sliced into pats

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). grease sides and bottom of a casserole dish.
• stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. arrange butter evenly over the top of the chicken mixture.
• bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. cool 15 minutes before serving.

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.

Buttermilk Smashed Potatoes

Ingredients

• Servings: 6
• 2 pounds red potatoes
• 1/2 cup buttermilk
• 1 tablespoon butter
• 1/4 cup chopped fresh chives
• 1 pinch salt to taste (optional)

Recipe

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


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain water from pot and mash potatoes with a potato masher or potato ricer.
• heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Indian Style Basmati Rice

Ingredients

• Servings: 6
• 1 1/2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 (2 inch) piece cinnamon stick
• 2 pods green cardamom
• 2 whole cloves
• 1 tablespoon cumin seed
• 1 teaspoon salt, or to taste
• 2 1/2 cups water
• 1 small onion, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• place rice into a bowl with enough water to cover. set aside to soak for 20 minutes.
• heat the oil in a large pot or saucepan over medium heat. add the cinnamon stick, cardamom pods, cloves, and cumin seed. cook and stir for about a minute, then add the onion to the pot. saute the onion until a rich golden brown, about 10 minutes. drain the water from the rice, and stir into the pot. cook and stir the rice for a few minutes, until lightly toasted. add salt and water to the pot, and bring to a boil. cover, and reduce heat to low. simmer for about 15 minutes, or until all of the water has been absorbed. let stand for 5 minutes, then fluff with a fork before serving.

Bean And Honey Burrito Casserole

Ingredients

• Servings: 8
• 1 1/2 cups cooked yellow rice
• 1 serving cooking spray
• 8 (8 inch) flour tortillas
• 1/4 cup prepared yellow mustard
• 1/4 cup sour cream
• 1/3 cup honey
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons ground cumin
• 1 tablespoon honey

Recipe

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

Ready Time: 1 hr 20 mins


• prepare yellow rice as directed on package; reserve 1 1/2 cups. refrigerate any remaining rice for another use.
• preheat oven to 375 degrees f (190 degrees c). spray a 9x13 inch baking dish with cooking spray.
• line bottom of baking dish with 4 tortillas. to make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. scoop out 1/2 cup of the bean mixture and reserve for topping.
• stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. mix well. pour mixture into the baking dish. top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and the reserved 1/2 cup bean mixture.
• bake in preheated oven until hot and bubbly, 30 to 45 minutes. cover with aluminum foil if top browns excessively. remove from oven, drizzle with the remaining 2 tablespoons of honey.

Green Chile And Rice Casserole

Ingredients

• Servings: 8
• 1 (6 ounce) package dry instant long grain and wild rice mix
• 1 (8 ounce) container sour cream
• 1 (4 ounce) can chopped green chiles, drained
• 1 (16 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• prepare the instant long grain and wild rice mix according to package directions.
• spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. in a bowl, mix the sour cream and green chiles. spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. repeat the layers.
• bake 25 minutes in the preheated oven, or until bubbly.

Mexican Rice

Ingredients

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

Recipe

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


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

veggie chicken rice casserole

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 whole cooked chicken, cut into pieces
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 cups cooked rice
• 2/3 cup water
• 1/2 cup crushed buttery round crackers

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. mix well and spread mixture in a 9x13 inch baking dish. sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. let cool 10 minutes and serve.

korean sushi

Ingredients

• Servings: 24
• 2 cups uncooked short-grain white rice
• 2 cups water
• 2 tablespoons vinegar
• 2 leaves chard
• 2 eggs, well beaten
• 2 tablespoons soy sauce, divided
• 3 tablespoons water
• 1 onion, diced
• 1 tablespoon vegetable oil
• 3/4 pound beef tenderloin, minced
• 1 (6 ounce) can chunk light tuna in water, drained
• 1 carrot, julienned
• 1 cucumber, julienned
• 6 sheets nori (dry seaweed)

Recipe

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


• in a medium saucepan bring 2 cups water and vinegar to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
• in a medium saucepan, place chard in enough water to cover. bring to a boil, and cook until tender. cut into thin strips.
• whisk the eggs with soy sauce and 3 tablespoons water. pour into a medium skillet over medium heat. cook until thickened. remove from heat and cut into strips.
• heat the vegetable oil in a medium saucepan over medium high heat. slowly cook and stir the onion until tender. mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. drain and set aside.
• preheat oven to 350 degrees f (175 degrees c). place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
• place the nori sheets, one at a time , on a bamboo rolling mat. line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. repeat until the food reaches approximately the middle of the nori sheet. roll the sheets carefully and tightly. seal with a grain or two of the sticky rice. slice each roll into approximately 4 pieces and serve.

Crunchy Chicken Casserole

Ingredients

• Servings: 8
• 2 cooked skinless, boneless chicken breast halves, cubed
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups cooked white rice
• 1/4 cup slivered almonds
• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 2 cups crushed potato chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. layer with cheddar cheese, and top with potato chips.
• bake 35 minutes in the preheated oven, until bubbly and golden brown.

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 white 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.

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 white 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.

Basmati Rice

Ingredients

• Servings: 4
• 1 3/4 cups water
• 1 cup basmati rice
• 1/4 cup frozen green peas
• 1 teaspoon cumin seeds

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• when rice is cooked, stir in peas and cumin. cover and let stand for 5 minutes.

Chicken And Black Bean Casserole

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 medium onion, sliced
• 2 chicken breasts, cut into 2 inch pieces
• 1 (16 ounce) can stewed tomatoes, undrained
• 1 (8 ounce) package black beans, cooked and drained
• 2 ounces green chile peppers, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon ground cumin
• 1/2 cup uncooked white rice

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a large skillet over medium heat. stir in onions, and cook until soft and translucent. stir in chicken; cook until golden on all sides. pour onions and chicken into a casserole dish. stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• bake in preheated oven for 45 minutes.

Tuna Rice Puff

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 2 egg whites
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 2 egg yolks
• 1 (12 ounce) can tuna, undrained
• 2 tablespoons grated onion
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• preheat an oven to 350 degrees f (175 degrees c). beat egg whites until foamy in a large glass or metal mixing bowl. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
• melt the butter in a large saucepan over medium-low heat. whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. cook and stir 5 minutes. whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. cook 2 more minutes, stirring constantly.
• remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
• bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

caribbean white beans

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup water
• 1 (15.5 ounce) can small white beans
• 1 (6.5 ounce) can tomato sauce
• 1 1/2 teaspoons minced garlic
• 1 sprig cilantro, coarsely chopped
• 1/4 cup calabaza (pumpkin-like squash), peeled and medium diced
• 1 (.18 ounce) packet sazon with coriander and achiote
• 1 cube chicken with tomato flavored bouillon
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch ground cumin

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat olive oil in a large saucepan over medium-high heat. stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
• bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.

lemon basmati rice

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1 cup basmati rice, rinsed
• 1 (2 inch) piece fresh ginger, minced
• 1 lemon, juiced and zested
• 2 cups chicken broth
• salt and ground black pepper to taste

Recipe

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


• heat the oil in a pot over medium heat. cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. season with salt and pepper.

curried stew with lamb

Ingredients

• Servings: 8
• 1 cup yogurt
• 1 tablespoon minced garlic
• 2 pounds lamb sirloin, cut into cubes
• 2 cups water
• 1 cup uncooked rice
• 1 tablespoon vegetable oil
• 1 large onion, grated
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 3/4 teaspoon ground cayenne pepper
• 3 tablespoons curry powder
• 2/3 cup slivered almonds, toasted
• 1 cup currants
• 8 cups vegetable broth

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• in a medium bowl, combine yogurt and garlic. stir in the lamb cubes until coated. cover, and refrigerate overnight.
• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. remove from heat, and set aside.
• heat oil in a large skillet over medium high heat. saute onions until tender. stir in marinated lamb mixture. season with cloves, ginger, cumin, cayenne and curry powder. stir in raisins, reduce heat, and simmer for 2 hours. stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

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 white 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.

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 white 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.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white 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.

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 white 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.

spinach arancini

Ingredients

• Servings: 20
• 4 cups chicken broth
• 1/2 teaspoon saffron threads, crumbled
• 1 1/2 cups arborio rice
• sea salt and pepper to taste
• 1/4 cup extra-virgin olive oil
• 1 onion, minced
• 3 cloves garlic, minced
• 1 cup white
• 2 cups chopped fresh spinach
• 2 tablespoons butter
• 1 1/2 cups grated parmesan cheese
• 8 ounces mozzarella cheese, cut into 1/2 inch cubes
• 2 cups all-purpose flour
• 2 eggs, lightly beaten
• 2 cups seasoned bread crumbs
• vegetable oil for deep frying

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 5 hrs 25 mins


• bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. stir in arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
• heat olive oil in a large saucepan over medium heat. stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. stir in , spinach, and butter, and bring to a boil. reduce heat to medium-low, and fold in cooked rice and parmesan cheese; cook a few minutes until the mixture is a little stiff. spread a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
• once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. when you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. one-by-one, gently roll the arancini in the flour to coat, then shake off excess. dip into beaten egg, then roll in bread crumbs; set aside.
• heat the oil in a deep-fryer or electric skillet to 350 degrees f (175 degrees c).
• deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. drain on paper towels, and serve hot.

Mexican Rice Ii

Ingredients

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

Recipe

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


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

Lamb Chop Casserole Iii

Ingredients

• Servings: 5
• 1 cup uncooked white rice
• 1 (1 ounce) package dry onion soup mix
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 1/2 cups water
• 1 green bell pepper, sliced in rings
• 1 onion, sliced into rings
• 5 lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread rice in the bottom of a 9x13 inch baking dish. sprinkle contents of dried onion soup mix over rice. mix mushroom soup with water, and pour over rice. arrange the bell pepper and onion slices over soup and rice mixture. place lamb chops on top of pepper and onions. cover the dish with a lid or aluminum foil.
• bake for 1 hour in the preheated oven, until lamb chops are very tender, and rice is fully cooked.

maharaja curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 2 medium onions, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper to taste
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 5 peeled, seeded, and chopped tomatoes
• 1 pound skinless, boneless chicken breast meat - cubed

Recipe

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


• heat oil in a large saucepan over medium heat. stir in cumin seed and cook until they start to pop, 20 to 45 seconds. stir in onion, and cook until golden brown, about 5 minutes. season with turmeric, cayenne, garam masala, garlic, and ginger. cook for 1 to 2 minutes until fragrant.
• puree the mixture with the tomatoes in a blender until smooth. return the puree to the saucepan, and add the chicken. simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

singapore chicken rice

Ingredients

• Servings: 5
• 1 (4 pound) whole chicken
• 3 cloves garlic
• 2 (1 inch) pieces fresh ginger root, peeled
• 2 green onions
• 1/2 teaspoon salt
• 2 tablespoons sesame oil
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 shallots, finely chopped
• 5 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1/2 cup chopped cilantro
• 4 cups chicken stock
• 1/2 teaspoon salt
• 3 cups long grain rice, rinsed and drained
• cilantro sprigs
• sliced green onion
• 1 cucumber, thinly sliced
• 2 fresh tomatoes, chopped

Recipe

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


• bring a large pot of water to a boil. crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. carefully submerge the chicken breast side down into the water.
• bring to a boil, then cover and remove from heat. let stand covered for 40 minutes, turning the chicken over half way through.
• while the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. fry the shallots, ginger, and garlic in the oil until fragrant. add cilantro and rice, and cook, stirring until toasted. pour in chicken stock and season with salt. bring to a boil, then cover and reduce heat to low. simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• when the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. rub the outside with sesame oil, and chop into pieces. place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. serve with rice.

Cindy's Southern Vegetable Delight

Ingredients

• Servings: 6
• 1 tablespoon butter
• 3 medium potatoes, peeled and cubed
• 4 yellow squash, cubed
• 4 fresh tomatoes, peeled and chopped
• 1 medium onion, chopped
• salt and pepper to taste

Recipe

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


• place butter in a skillet over medium heat. stir in potatoes, squash, tomatoes, and onion. season with salt and pepper. cook, stirring occasionally, until tender, about 30 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 white 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.

Cheesy Potato Casserole

Ingredients

• Servings: 1
• 1 pound frozen hash brown potatoes
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 small onion, chopped
• 1 pint sour cream
• 2 1/2 cups shredded cheddar cheese
• salt and pepper to taste
• 4 1/2 cups crispy rice cereal squares
• 2/3 cup butter

Recipe

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


• place hash browns in the bottom of a 9x13 inch baking dish. in a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. pour over hash browns. crush the cereal and mix with the butter. sprinkle mixture over soup layer. cover and let rest in refrigerator 24 hours.
• preheat oven to 325 degrees f (165 degrees c).
• bake in preheated oven 45 minutes, until golden, hot and bubbly.

Chicken Breasts With Plum Salsa And Basmati Rice

Ingredients

• Servings: 2
• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3/4 pound plums, pitted and chopped
• 1/2 medium red onion, minced
• 3 habanero peppers, seeded and minced
• 3 tablespoons minced fresh cilantro
• 1 teaspoon sugar
• 3/4 pound boneless, skinless chicken breasts
• 2 teaspoons fresh rosemary, minced
• salt and pepper to taste
• 2 teaspoons vegetable oil

Recipe

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


• place water in a medium saucepan, and stir in the rice. bring to a boil. cover, reduce heat, and simmer 20 minutes. remove from heat, cool slightly, and fluff with a fork.
• in a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. cover, and refrigerate about 30 minutes.
• meanwhile, season chicken with fresh rosemary, salt, and pepper.
• heat vegetable oil in a large skillet over medium-high heat. place chicken breasts in hot oil, and brown about 1 minute per side. reduce heat to medium, and cook chicken about 5 more minutes per side. serve over rice with plum salsa.

Indian Style Basmati Rice

Ingredients

• Servings: 6
• 1 1/2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 (2 inch) piece cinnamon stick
• 2 pods green cardamom
• 2 whole cloves
• 1 tablespoon cumin seed
• 1 teaspoon salt, or to taste
• 2 1/2 cups water
• 1 small onion, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• place rice into a bowl with enough water to cover. set aside to soak for 20 minutes.
• heat the oil in a large pot or saucepan over medium heat. add the cinnamon stick, cardamom pods, cloves, and cumin seed. cook and stir for about a minute, then add the onion to the pot. saute the onion until a rich golden brown, about 10 minutes. drain the water from the rice, and stir into the pot. cook and stir the rice for a few minutes, until lightly toasted. add salt and water to the pot, and bring to a boil. cover, and reduce heat to low. simmer for about 15 minutes, or until all of the water has been absorbed. let stand for 5 minutes, then fluff with a fork before serving.

lamb and wild rice casserole

Ingredients

• Servings: 12
• 2 cups uncooked wild rice
• 6 cups water
• 6 slices bacon
• 4 pounds ground lamb
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup flour
• 3 1/2 cups half and half
• 1 (18 ounce) can ready to serve cream of mushroom soup
• 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
• 1 cup slivered almonds
• 1 (2 ounce) jar diced pimento
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place rice and water in a pot and bring to a boil. reduce heat to low, cover, and cook 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large skillet over medium-high heat and cook until evenly brown. drain, crumble, and set aside. place lamb in skillet and cook until evenly brown. drain and set aside.
• reduce skillet heat to medium and melt butter. stir in onion and celery, and cook until tender; set aside. mix flour into remaining butter until smooth. in a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. stir in the soup. mix in 6 cups cooked rice, cooked bacon, cooked lamb, mushrooms, almonds, pimento, parsley, salt, and pepper. transfer to a 9x13 inch casserole dish.
• bake 40 minutes in the preheated oven.

Mexican Rice

Ingredients

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

Recipe

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


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

polish rice cake

Ingredients

• Servings: 1
• 2 cups long grain white rice
• 6 cups skim milk
• 1 teaspoon salt
• 1 cup butter
• 1 (8 ounce) package cream cheese
• 3 eggs
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1 cup self-rising flour
• 1/2 cup golden raisins

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. stir frequently.
• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch baking pan.
• in large bowl, combine the butter and cream cheese. cream well with wooden spoon.
• in another bowl combine eggs, half and half, and vanilla. add to creamed mixture and blend well.
• stir in the cooled rice mixture and mix well. add the flour and blend well. stir in the raisins.
• pour batter into the prepared pan, pat top to avoid any air . bake at 350 degrees f (175 degrees c) for 1 hour. let cake stand for one hour before turning out of pan.

poulet a la grecque

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour for coating
• 1 pinch salt and pepper
• 1 1/2 pounds bone-in chicken parts
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 medium fresh tomatoes, chopped
• 2 cups white
• 2 pinches saffron threads
• 1/2 teaspoon curry powder
• 1 teaspoon white sugar
• 3/4 cup raisins
• salt and black pepper to taste

Recipe

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


• season flour with salt and pepper; coat chicken pieces with seasoned flour.
• heat butter and olive oil in a large skillet over medium-high heat. place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
• stir in shallots, onions, and garlic; cook until soft, about 3 minutes. stir in tomatoes and ; bring to a boil. then stir in saffron, curry powder, sugar, raisins, and salt and pepper. cover, and cook over medium heat for 12 to 15 minutes.

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 white 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.

wild rice casserole

Ingredients

• Servings: 8
• 1 pound ground lamb sausage
• 2 skinless, boneless chicken breast halves, chopped
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 cup chopped celery
• 3 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package long grain and wild rice mixture
• 1 (3 ounce) package sliced almonds

Recipe

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

Ready Time: 2 hrs


• in a large skillet combine the sausage, chicken, onion, garlic and celery. saute over medium heat until sausage and chicken are browned and vegetables are tender. crumble sausage, drain fat from skillet and return sausage to skillet.
• preheat oven to 350 degrees f (175 degrees c).
• stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. mix well and spoon mixture into a lightly greased 9x13 inch baking dish. sprinkle with almonds.
• cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

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.

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 white 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.

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 white 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.

Mexican Fire Rice

Ingredients

• Servings: 8
• 2 2/3 cups water
• 1 1/3 cups uncooked long grain white rice
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) container sour cream
• 8 ounces cheddar cheese, shredded

Recipe

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


• in a medium saucepan, bring the water to a boil. stir in the rice. reduce heat, cover, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a skillet over medium heat, cook the sausage until evenly brown.
• in a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. top with cheddar cheese.
• bake 20 minutes in the preheated oven, until cheese is bubbly.

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.

A Vegetable Stew - Tabakh Rohoo

Ingredients

• Servings: 8
• 1 tablespoon ghee (clarified butter)
• 1 pound lamb meat, cut into small pieces
• spice mix:
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cardamom
• 2 onions, sliced
• 1 potato, peeled and sliced
• 1 pound eggplant, peeled and cubed
• 1 pound zucchini, thickly sliced
• 2 pounds tomatoes, cubed
• 1 green chile pepper
• salt to taste
• 1 tablespoon tomato paste
• 1/4 cup water
• 6 cloves cloves garlic, crushed
• salt to taste
• 3 tablespoons dried mint
• 1 tablespoon ghee (clarified butter), melted (optional)

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 55 mins


• heat the ghee in a large pot over medium-high heat and stir in the lamb meat. cook and stir until evenly browned. season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
• place a layer of onion on top of the lamb in the pot, but do not stir. top with layers of potato, eggplant, zucchini, and tomatoes.
• repeat the layers of vegetables until you have used them up, ending with tomatoes on top. place the chile pepper in the center of the tomatoes. season with salt. dilute the tomato paste in the water, and pour it over the vegetables. bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
• with a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. simmer for 5 minutes more.
• transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. sprinkle with ghee, if desired.

Jasmine Rice

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons chopped onion
• 1/4 cup green peas
• 1 bay leaf
• 1 1/2 cups dry jasmine rice
• 3 cups water
• salt to taste

Recipe

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


• in a large saucepan over a medium-low heat, warm the oil. add onion and saute for 3 to 5 minutes. mix in green peas, bay leaf, and jasmine rice. stir to coat the rice.
• pour 3 cups water into the saucepan and add the salt. increase the heat to medium and let the rice come to a quick simmer. reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. cover the rice and remove from heat, let sit approximately 40 minutes.

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.

Mexican Rice Ii

Ingredients

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

Recipe

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


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

My Mom's Sausage & Rice Casserole

Ingredients

• Servings: 6
• 1 pound lamb sausage, sliced
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 1/2 cup uncooked long grain white rice
• 1 (4.5 ounce) package chicken noodle soup mix
• 2 cups hot water
• 1/2 cup slivered almonds

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. drain any excess fat.
• stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• bake, covered, at 350 degrees f (175 degrees c) for 90 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 white 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.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white 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.

Cinnamon Rice With Apples

Ingredients

• Servings: 4
• 3/4 cup uncooked white rice
• 1 1/2 cups apple juice
• 1 apple, cored and chopped
• 1/3 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley

Recipe

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


• in a saucepan, combine rice, apple juice, chopped apple, and raisins. season with cinnamon and salt. bring to a boil, reduce heat to low, and cover for about 17 minutes. lift lid, and see if rice is moist enough for your taste; if not, cook another couple minutes.
• mix in fresh parsley. serve immediately.

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 white 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.

Crispy Rice Caramel Ice Cream Dessert

Ingredients

• Servings: 1
• 1 cup butter
• 1 cup brown sugar
• 5 cups crispy rice cereal
• 1/2 gallon praline caramel ice cream, softened
• 1 (12 ounce) jar caramel ice cream topping

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• in a large saucepan over medium heat, combine butter and sugar. stir in rice cereal, 1 cup at a time; remove from heat.
• press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. top with remaining crispy mixture. drizzle caramel topping over dessert. freeze for at least 1 hour.

Indian Style Basmati Rice

Ingredients

• Servings: 6
• 1 1/2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 (2 inch) piece cinnamon stick
• 2 pods green cardamom
• 2 whole cloves
• 1 tablespoon cumin seed
• 1 teaspoon salt, or to taste
• 2 1/2 cups water
• 1 small onion, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• place rice into a bowl with enough water to cover. set aside to soak for 20 minutes.
• heat the oil in a large pot or saucepan over medium heat. add the cinnamon stick, cardamom pods, cloves, and cumin seed. cook and stir for about a minute, then add the onion to the pot. saute the onion until a rich golden brown, about 10 minutes. drain the water from the rice, and stir into the pot. cook and stir the rice for a few minutes, until lightly toasted. add salt and water to the pot, and bring to a boil. cover, and reduce heat to low. simmer for about 15 minutes, or until all of the water has been absorbed. let stand for 5 minutes, then fluff with a fork before serving.

maharaja curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 2 medium onions, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper to taste
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 5 peeled, seeded, and chopped tomatoes
• 1 pound skinless, boneless chicken breast meat - cubed

Recipe

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


• heat oil in a large saucepan over medium heat. stir in cumin seed and cook until they start to pop, 20 to 45 seconds. stir in onion, and cook until golden brown, about 5 minutes. season with turmeric, cayenne, garam masala, garlic, and ginger. cook for 1 to 2 minutes until fragrant.
• puree the mixture with the tomatoes in a blender until smooth. return the puree to the saucepan, and add the chicken. simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Orange Cilantro Rice

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/2 cup diced onion
• 1 cup uncooked long grain white rice
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• salt to taste
• 1 1/2 cups orange juice
• 1/2 cup chicken broth
• 1/2 cup chopped fresh cilantro

Recipe

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


• melt the butter in a saucepan over medium-high heat. stir in onion, and cook until tender. mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. cook and stir until rice is golden brown. pour in orange juice and broth, and bring to a boil. reduce heat to low, cover and simmer 20 minutes.
• remove cooked rice from heat, and gently mix in cilantro to serve.

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 white 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.

peach dumplings

Ingredients

• Servings: 10
• 8 potatoes - peeled and cubed
• 1 egg
• 5 cups all-purpose flour
• 10 firm ripe peaches
• 1 cup white sugar
• 1/2 cup butter, melted
• 1 (16 ounce) package vanilla wafers, crushed

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place the potatoes in a pot with enough water to cover. bring to a boil over medium-high heat, and cook until tender. remove from heat, drain, and put through a ricer or mash.
• place the riced potatoes a large clean work surface. crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. you may not need to use all of the flour, or you may need to use more. this could take as long as 30 minutes, or just seem like it. let the dough rest for a minute before rolling.
• on a lightly floured surface, roll the dough out to 1/4 inch thickness. you may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• bring a large pot of water to a boil. place the peach dumplings into the water. the peach should be as close to covered with the water as it can get. we usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. boil for 20 minutes, rotating after 10 for even cooking. remove from water using tongs or a large slotted spoon.
• to serve, place a peach dumpling a plate, and cut it up. remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

New Year's Fried Rice

Ingredients

• Servings: 6
• 3 slices bacon, diced
• 1/3 cup diced red bell pepper
• 1/3 cup frozen green peas, thawed
• 1/4 cup chopped green onion
• 1 egg, beaten
• 4 cups cold cooked rice
• 2 tablespoons soy sauce

Recipe

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


• cook and stir bacon in a wok or large skillet over medium heat until crisp, about 10 minutes. remove bacon and leave drippings in wok. cook and stir red bell pepper, peas, and green onion in the hot droppings for 1 minute.
• pour egg into wok with vegetables and toss lightly in the bacon drippings to scramble, about 2 minutes. mix bacon and cooked rice into vegetables and egg, stirring to break apart any clumps of rice. drizzle rice with soy sauce and cook until heated through, stirring often, about 2 minutes. serve immediately.

armenian rice pilaf

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 1/2 cups uncooked fine egg noodles
• 3 cups uncooked long grain white rice
• 5 (14.5 ounce) cans chicken broth
• 4 cubes chicken bouillon

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• melt butter in large saucepan over medium-high heat. add the egg noodles and stir until they begin to brown, being careful not to burn the butter. stir in the rice. continue stirring until rice is coated with butter.
• pour in the chicken broth and add the bouillon cubes. bring to a boil; reduce heat to low and cover tightly. cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Mexican Rice

Ingredients

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

Recipe

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


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