Greek Chicken Kozani

Ingredients

• Servings: 4
• 4 skinless chicken thighs
• 4 cups water
• 3 tablespoons olive oil
• 3 large red onions, halved, then sliced lengthwise
• 20 pitted prunes
• 1 1/2 tablespoons sweet paprika
• 2 bay leaves
• 1 tablespoon salt, or to taste
• ground black pepper to taste

Recipe

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


• place the chicken thighs and water into a saucepan. bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. skim off any foam that floats to the surface.
• meanwhile, heat the olive oil in a large skillet over low heat. stir in the onions, and cook covered until soft and translucent, about 10 minutes. do not let the onions brown. add the chicken to the onions along with 3 cups of the cooking liquid. stir in the prunes, paprika, bay leaves, salt, and pepper. return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 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.

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.

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.

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.

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.

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.

Creamy Chicken Asparagus Casserole

Ingredients

• Servings: 4
• 1 teaspoon unsalted butter
• 4 skinless, boneless chicken breast halves
• 1 onion, finely diced
• 1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
• 1 teaspoon dried tarragon
• 1 1/2 cups cream of chicken soup
• 1/4 cup sliced almonds
• 1 1/3 cups water
• 2/3 cup uncooked long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. remove chicken from the skillet, and set aside. add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. arrange the chicken breasts over the onions and asparagus, and season with tarragon. pour soup over chicken.
• cover the skillet, and bake for 15 minutes in the preheated oven. remove cover, sprinkle with almonds, and bake for another 5 minutes.
• meanwhile, combine water and rice in a saucepan. bring to a boil. reduce heat, cover, and simmer for 20 minutes. serve chicken and asparagus over rice.

chocolate crispy cookies

Ingredients

• Servings: 7
• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 4 cups crisp rice cereal
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• stir together flour, baking soda and salt and set aside. beat butter or margarine and sugar until smooth. beat in eggs and vanilla. mix in flour mixture. stir in cereal and chocolate chips.
• drop greased baking sheet and bake for about 10 minutes or until lightly browned.

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.

beef enchiladas with spicy red sauce

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 4 teaspoons minced garlic
• 1 teaspoon dried oregano
• 3 1/2 teaspoons chili powder
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/2 cup prepared salsa
• 1 (6 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 cups chicken broth
• 1 pound ground beef
• 3/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup prepared red enchilada sauce
• 1/2 cup beef broth
• 1/2 cup shredded mexican-style cheese blend
• cooking spray
• 8 (6 inch) flour tortillas
• 2 cups shredded mexican-style cheese blend
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 35 mins


• to make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• while spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. break the meat up into crumbles as it cooks, and drain off excess grease. mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. stir in the enchilada sauce and beef broth; simmer for 5 more minutes. stir in 1/2 cup of mexican cheese blend, and allow the cheese to melt into the meat sauce. reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. place the tortillas into the preheated oven to warm, about 10 minutes.
• spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. pour the remaining spicy red sauce over the enchiladas. sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of mexican cheese blend.
• bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. remove from oven and sprinkle with cilantro to serve.

Mexican Rice Ii

Ingredients

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

Recipe

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


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

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 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.

My Mom's Sausage And Rice Casserole

Ingredients

• Servings: 6
• 1 pound fresh, ground lamb sausage
• 1 onion, finely chopped
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 1/2 cup uncooked long-grain rice
• 2 1/2 cups hot water
• 1 envelope chicken noodle mix -dry
• 2 tablespoons sliced almonds

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. pour in rice, hot water, and soup mix. stir until any lumps of soup have melted. top with almonds. cover and bake in a preheated oven for 1 1/2 hours.

teri's dinner in a pumpkin

Ingredients

• Servings: 10
• 1 1/2 pounds ground beef
• 1 pound ground lamb sausage
• salt and pepper to taste
• 2 tablespoons spice
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans french cut green beans

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a large skillet over medium heat, mix ground beef and sausage. cook and stir until evenly browned. mix in salt and pepper, spice, and brown sugar.
• drain meats, and mix in chicken stock and rice. cover, and cook 25 to 30 minutes, until rice is tender.
• preheat oven to 400 degrees f (200 degrees c). remove and reserve top of pumpkin. scoop out seeds and stringy pulp.
• mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. spoon mixture into the pumpkin, and replace pumpkin top.
• place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. scoop out portions of filling and parts of the cooked pulp to serve.

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.

Mashed Potatoes From Lactaid®

Ingredients

• Servings: 4
• 4 medium russet potatoes, peeled and cut into 2-inch chunks
• 2 tablespoons butter or margarine
• 2 tablespoons plain greek yogurt
• 3/4 cup lactaid® reduced fat or whole milk, or as needed
• 1/4 cup chopped fresh chives
• salt and pepper to taste

Recipe

Ready Time: 30 mins


• place the potatoes in a saucepan and cover with cold water (optional: for added flavor, swap out part of water with broth, or add a spoonful of bouillon concentrated paste, such as better than bouillon®). add salt, bring to a boil, and cook just until the potatoes fall off a fork when pierced, about 20 minutes.
• drain the potatoes, and press through a potato ricer into a large bowl. mix in the butter, yogurt (optional), warmed lactaid® milk and chives to blend. add a tablespoon or 2 extra lactaid if necessary to obtain desired consistency. salt and pepper to taste.
• add suggested topping if desired (see footnotes).

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.

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.

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.

Mexican Venison Skillet

Ingredients

• Servings: 6
• 2 tablespoons butter or margarine
• 1 pound ground venison
• 2 teaspoons minced garlic
• 1 onion, chopped
• 2 tablespoons butter or margarine
• 1 (7 ounce) box spanish rice mix
• 3 cups water
• 1 (14.5 ounce) can stewed tomatoes, cut up
• 1/2 cup salsa
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15.5 ounce) can sweet corn, drained

Recipe

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


• melt butter in a large skillet over medium-high heat. add venison and cook until no longer pink, stirring to break up. stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
• meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. stir in spanish rice mix, and cook until lightly golden, about 5 minutes. stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. stir in corn, and continue cooking until the rice is tender, about 5 minutes.

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.

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.

Green Rice I

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 1/4 cups uncooked white rice
• 1 (10 ounce) package spinach, chopped
• 1 egg
• 1 (12 fluid ounce) can evaporated milk
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 2 quart casserole dish.
• in a saucepan, combine water and rice, and bring to a boil. reduce heat, cover, and simmer for 20 minutes. remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. spoon into the prepared casserole dish.
• bake for 30 minutes in the preheated oven, or until middle is set.

Chicken Rice Mexicana

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 2 cups cooked white rice, divided
• 1 cup shredded monterey jack cheese
• 6 (10 inch) heated flour tortillas for serving
• 2 cups cooked, cubed chicken meat

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. remove from heat and stir chicken into skillet, then add soup and milk and mix well.
• spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
• bake at 375 degrees f (190 degrees c) for about 30 minutes, or until heated through and cheese is melted. serve with heated flour tortillas, fajita style.

Mashed Potatoes And Apples

Ingredients

• Servings: 6
• 2 cups water, divided
• 1 teaspoon brown sugar
• 1 small lemon, halved and juiced, halves reserved
• 1 large apple (such as honey crisp), peeled and chopped
• 4 large baking potatoes, peeled and chopped
• 6 cups water
• 3 tablespoons butter
• 3 tablespoons heavy whipping cream
• 1 teaspoon salt
• 1 tablespoon ground black pepper

Recipe

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


• boil 2 cups water, brown sugar, lemon juice, juiced lemon halves, and apple together in a pot over medium-high heat until apples are tender, 10 to 12 minutes. discard spent lemon halves; drain and keep apples warm.
• boil potatoes with 6 cups water in a large pot over medium-high heat until tender, 15 to 20 minutes. drain.
• mash potatoes and apples together with a ricer or hand mixer.
• stir butter, heavy whipping cream, salt, and ground black pepper into mashed potatoes and apples. if desired, keep warm in a 350 degrees f (175 degrees c) oven for up to 20 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon 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 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.

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.

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.

sweet potato chicken casserole

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry white
• 2 cups chicken stock
• 1/4 cup half-and-half or light cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium heat. add the onion and garlic, and cook until just starting to turn golden. mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• move the vegetables to the sides of the pan, leaving the center clear. add the chicken; cook and stir until seared on all sides. scatter the flour over the top, and stir it in. gradually stir in the chicken stock, mixing carefully so that no flour lumps form. scrape any bits of food from the bottom of the pan while you do this. pour in the last, and mix through. transfer to a casserole dish and cover with a lid.
• bake for 1 hour in the preheated oven. remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Cashew Chicken Casserole

Ingredients

• Servings: 8
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons soy sauce
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 4 cups hot cooked rice
• 1 cup cashew nuts

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. mix well and pour mixture into a 9x13 inch baking dish. sprinkle remaining 1/4 cup cashews on top.
• bake at 400 degrees f (200 degrees c) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

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.

zucchini and rice casserole

Ingredients

• Servings: 10
• 1 1/2 cups water
• 1/2 cup uncooked white rice
• 2 pounds zucchini
• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese
• salt and pepper to taste
• 2 eggs, beaten
• 1 cup bread crumbs
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• bring water to boil, add rice. when water returns to a boil, reduce temperature to a low. cover rice and cook until rice is tender.
• preheat oven's broiler. grease a 9x13 inch baking dish.
• cut ends from zucchini and steam until tender. reserve 2 zucchini for garnish, then dice remaining zucchini.
• combine butter and oil in a dutch oven and heat until butter is melted. add rice and diced zucchini, then saute until golden, stirring frequently. stir in the cheeses until melted and add salt and pepper to taste. let cool slightly, then stir in eggs quickly. pour into a prepared baking dish and sprinkle generously with bread crumbs.
• slice reserved zucchini and arrange around the diced mixture. drizzle melted butter over top.
• broil about 6 inches from the source of heat until lightly browned and bubbly.

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.

easy raspberry chicken with coconut rice

Ingredients

• Servings: 4
• 2 cups water
• 1 (14 ounce) can reduced-fat coconut milk
• 2 teaspoons minced fresh ginger root
• 1 cup basmati rice
• 1/3 cup all-purpose flour
• 1 tablespoon lemon pepper
• 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary
• 1/2 cup raspberry vinegar

Recipe

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


• in a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
• meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
• heat oil in a large skillet over medium heat. fry chicken strips and rosemary, turning occasionally, until golden brown. remove chicken pieces from pan, and set aside. pour raspberry vinegar into skillet, and simmer until reduced by half. return chicken to skillet, and cook until all liquid is absorbed. serve with coconut rice.

Delicious Gluten-free Blueberry Corn Muffins

Ingredients

• Servings: 1
• 1 1/4 cups milk
• 1 tablespoon vinegar
• 3/4 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 egg yolk
• 1 tablespoon freshly grated lemon zest (optional)
• 1 1/2 cups rice flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries
• 1 tablespoon raw sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). line 12 muffin cups with paper liners.
• stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
• beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
• mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. gently fold in blueberries. pour batter into the prepared muffin cups, filling each about 3/4 full. sprinkle each muffin with raw sugar.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 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.

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.

G-ma's Rice

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 cups long grain white rice
• 1 (8 ounce) can tomato sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 4 cups water

Recipe

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


• in a medium saucepan, heat vegetable oil over medium heat. brown the rice in the oil until there is a golden texture, stirring frequently. reduce heat to low, and stir in tomato sauce, garlic, salt, pepper, and cumin. stir in water. cover, and cook for about 20 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon 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.

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.

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.

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.

Rice And Chicken Casserole

Ingredients

• Servings: 4
• 1 cup uncooked white rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/2 (10.75 ounce) cans milk
• 1 (4 pound) chicken, cut into pieces

Recipe

• preheat oven to 250 degrees f (120 degrees c).
• combine the rice, mushroom soup, dry onion soup mix and milk. mix together. place rice mixture in a 9x13 inch baking dish. place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).

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.

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 Squid With Pineapple (muc Xao Thom)

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, cut into wedges
• 2 pounds squid, cleaned and cut into 1/2 inch rings
• 1/2 fresh pineapple - peeled, cored and chopped
• 4 stalks celery, cut into 2 inch pieces
• 4 tablespoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon ground black pepper

Recipe

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


• in a large skillet over medium high heat, heat the and the garlic. fry until garlic is golden brown.
• add onion and stir-fry for 1 minute. add squid and cook until they just turn white (do not overcook). add the pineapple, celery, fish sauce, sugar and pepper. stir fry for 2 minutes.

Mexican Rice Ii

Ingredients

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

Recipe

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


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

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.

awesome apple muffins

Ingredients

• Servings: 6
• 1 cup white rice flour
• 1/4 cup steel cut oats
• 1 tablespoon flax seed
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon arrowroot powder (optional)
• 2/3 cup plain yogurt
• 1 egg, lightly beaten
• 1 1/2 tablespoons butter, melted
• 2 gala apples - peeled, cored, and chopped
• 1/4 cup cranberry juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 6 cup large muffin pan.
• in a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. in a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. spoon evenly into the prepared muffin tin cups.
• bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.

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.

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.

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.

Easy Pilaf

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 teaspoon salt

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). prepare a 1 quart baking dish with butter.
• melt the butter in a large skillet over medium-high heat. fry the onion in the butter until translucent, 3 to 5 minutes. stir in the rice; cook until the rice is slightly golden. pour in the chicken broth. season with the salt. simmer another 5 minutes. transfer to the prepared dish.
• bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. fluff with a fork to serve.

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.

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.

essence of bread

Ingredients

• Servings: 2
• 2 tablespoons yellow cornmeal
• 6 cups bread flour
• 2 (.25 ounce) packages rapid rise yeast
• 2 teaspoons salt
• 2 1/2 cups warm water (120 to 130 degrees f/50 degrees c)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• heat oven to warm (about 110 degrees f/45 degrees c). spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat.
• in the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. pour in the water; mix until a stiff dough forms. lightly oil a large bowl, place the dough in the bowl. cover with a damp cloth and let rise in preheated oven for 15 minutes.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. with very sharp knife, cut shallow slash in tops of loaves. lightly dust loaves with flour, cover with towel, and put back in oven. let rise until at least doubled, about 45 minutes. remove loaves from oven, keep covered, and preheat oven to 425 degrees f (220 degrees c).
• return uncovered loaves to preheated oven. bake until golden brown and loaves sound hollow when tapped on the top.

Easy Chicken And Broccoli Casserole

Ingredients

• Servings: 1
• 1 cup uncooked white rice
• 2 cups water
• 1 head broccoli, cut into florets
• 3 cups cubed cooked chicken
• 1 1/2 cups shredded cheddar cheese
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup fat-free plain yogurt
• 1/3 cup slivered almonds
• 1/4 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons lemon juice

Recipe

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


• 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. meanwhile, bring a large pot of lightly salted water to a boil. add the broccoli florets, and cook uncovered until just tender, about 4 minutes. drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.
• preheat an oven to 350 degrees f (175 degrees c).
• stir the cooked rice, chicken, cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. spoon the mixture into a 9x13 inch baking dish.
• bake in the preheated oven until hot and bubbly, about 30 minutes.