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.

omuraisu (japanese rice omelet)

Ingredients

• Servings: 1
• 1 cup cooked white or brown rice
• 2 thin slices cooked ham, cubed
• 2 tablespoons ketchup
• 1 slice processed cheese food (such as velveeta ®) (optional)
• 2 eggs
• salt and pepper to taste
• 1 tablespoon ketchup
• 1/4 teaspoon chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat a skillet over medium heat, and coat with cooking spray. add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. cook and stir until the ingredients are well combined and heated through, about 8 minutes. scoop the mixture a serving bowl and shape into an oval.
• in a bowl, beat eggs and salt and pepper. heat a small skillet coated with cooking spray over medium heat. add egg mixture; cook over medium heat. as eggs set, lift edges, letting uncooked portion flow underneath. use a spatula to gently fold the eggs into a cocoon shape. when eggs are completely set, remove from the heat.
• place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. it should open like a butterfly and drape over the rice. top with the final tablespoon of ketchup and a sprinkle of parsley.

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.

gourmet mushroom risotto

Ingredients

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

Recipe

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


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

spinach veggie casserole

Ingredients

• Servings: 8
• 1 3/4 cups water
• 3/4 cup white rice
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded swiss cheese
• salt and pepper to taste
• 1 teaspoon hot pepper sauce
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic
• 1 red bell pepper, chopped
• 1 (15 ounce) can white corn, drained
• 1/2 cup dried bread crumbs, seasoned
• 2 tablespoons butter, diced

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• combine water and rice in a small saucepan, and bring to a boil. cover, reduce heat, and simmer for 20 minutes.
• melt 3 tablespoons butter in a large saucepan over medium heat. mix flour into the butter slowly, stirring constantly. whisk in milk a small amount at time until smooth. cook over a medium heat until thickened, stirring constantly. stir in 1 1/2 cups shredded swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. stir in spinach.
• meanwhile, heat oil in a skillet over medium heat. cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
• preheat oven to 350 degrees f (175 degrees c). in a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
• bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

Chicken With Rice (arroz Con Pollo)

Ingredients

• Servings: 6
• 8 boneless chicken thighs, with skin
• 1/2 cup olive oil
• 2 cups chopped onion
• 1 clove garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups converted long-grain white rice
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon saffron threads
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can chopped green chiles
• 1 1/4 cups chicken broth
• 3/4 cup fresh peas
• 1 (4 ounce) jar pimentos, drained
• 1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat the olive oil in a dutch oven over medium heat. sear the chicken until golden, then set aside. stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. add the rice, and season with salt, pepper, and saffron. cook rice until golden, stirring constantly, about 10 minutes. stir in the tomatoes, green chiles, and chicken broth. place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
• bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. pour in the water, but do not stir. recover and continue baking until the chicken is fully cooked, about 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.

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.

grandma's focaccia: baraise style

Ingredients

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

Recipe

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


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

Wild Rice Casserole I

Ingredients

• Servings: 8
• 2 onions, finely chopped
• 3 celery, thinly sliced
• 2 (6 ounce) packages dry instant long grain and wild rice mix
• 2 1/2 cups water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup butter
• 1/2 pound processed american cheese
• 1/2 cup sliced fresh mushrooms

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• in a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, american cheese and mushrooms. cover, and cook on low 6 to 10 hours or on high 2 to 4 hours.

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.

Garlic Teriyaki Edamame

Ingredients

• Servings: 4
• 1/4 cup water
• 3 cloves garlic, minced
• 1 (16 ounce) package frozen edamame in the pod
• 1/4 cup teriyaki sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds

Recipe

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


• bring the water and garlic to a boil in a saucepan over high heat. stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. sprinkle with sesame seeds to serve.

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.

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.

texas rice

Ingredients

• Servings: 10
• 3 cups water
• 2 cups uncooked long grain white rice
• 6 slices bacon
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 (28 ounce) can peeled and diced tomatoes
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• combine rice and water in a saucepan, and bring to a boil. reduce heat, cover and simmer for 20 minutes.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving 2 tablespoons of drippings, crumble and set aside. add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. drain excess grease, and season with salt and pepper.
• preheat the oven to 400 degrees f (200 degrees c).
• place beef and cooked rice into a 9x13 inch baking dish. stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. spread the shredded cheese over the top.
• bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

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.

Delicate Jasmine Rice

Ingredients

• Servings: 6
• 3 cups water
• 1 jasmine herbal tea bag
• 1 cube vegetable bouillon
• 1 1/2 cups uncooked brown rice
• 1 tablespoon butter
• 2 tablespoons chopped fresh cilantro

Recipe

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


• combine the 3 cups of water and the tea bag in a large saucepan; bring to a boil. remove tea bag from boiling water. stir rice and bouillon cube into the flavored water; return to a boil. cover pan; reduce heat to low. allow rice to steam until the water has been absorbed and the rice is tender, about 45 minutes. remove from heat and let rest for 5 minutes. fluff cooked rice with a fork, and stir in butter. top rice with chopped cilantro.

Czech Stuffed Green Peppers

Ingredients

• Servings: 8
• 8 green bell peppers
• 1 onion, chopped
• 2 pounds lean ground beef
• 1 cup cooked rice
• 1 eggs
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1/3 cup vegetable oil
• 2 large onions, chopped
• 2 (28 ounce) cans whole peeled tomatoes
• 3 whole peppercorns
• 3 whole allspice berries
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• salt and pepper to taste
• 1 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). cut tops off of peppers, and remove seeds and membranes from inside.
• in a skillet over medium heat, saute 1 chopped onion until tender. in a large bowl, combine ground beef, sauteed onion, cooked rice and eggs. season with parsley, salt and pepper. mix well, and stuff into peppers. place in a large roasting pan.
• heat oil in a large saucepan over medium heat, saute 2 chopped onions until soft and translucent. stir in tomatoes. season with peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. cook on medium heat for 15 to 20 minutes. pour over peppers in roasting pan.
• cover, and bake in preheated oven for 1 1/2 hours. remove peppers, and transfer sauce to a blender, or use a hand blender. puree sauce until smooth. pour sauce back into pan, and reheat. whisk in sour cream just before serving.

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.

Amazing Almond Chicken Casserole

Ingredients

• Servings: 10
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can chicken broth
• 4 cups cooked diced chicken
• 2 cups water chestnuts, drained (optional)
• 2 teaspoons lemon juice
• 1 1/2 cups mayonnaise
• 2 cups chopped celery
• 1 small onion, chopped
• 2 teaspoons salt
• 2 cups cooked rice
• 1/2 cup butter
• 1 1/2 cups crushed buttery round crackers
• 1 cup sliced almonds
• 1 cup shredded colby cheese

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large pan over medium heat, stir together cream of chicken soup and water (or broth). stir in chicken, chestnuts, lemon juice, and mayonnaise. stir in celery, onion, salt, and rice. combine well, then pour into a casserole dish.
• melt butter in a skillet over medium heat. pour in crushed crackers, and stir to coat with butter. pour crackers over the top of casserole. then sprinkle almonds and shredded cheese over the top.
• bake in preheated oven until cheese is melted, about 30 minutes.

chinese braised spare ribs

Ingredients

• Servings: 4
• 1 pound lamb spareribs, cut into 3 inch pieces
• 1 tablespoon vegetable oil
• 1 (1 inch) piece fresh ginger root, sliced
• 5 green onions cut into 2-inch pieces
• 1/2 teaspoon ground cinnamon
• 2 cups water
• 1 1/2 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

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

Ready Time: 1 hr 20 mins


• bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. drain in a colander and set aside.
• heat the vegetable oil in a skillet over high heat. stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. stir in the spareribs and cook for 3 to 5 minutes. pour in the water, soy sauce, sugar, and rice . season with salt and pepper. bring the mixture to a boil, then reduce heat to low and cover. simmer until the spareribs are tender, about 1 hour.

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.

siopao (filipino steamed dumplings)

Ingredients

• Servings: 15
• 1 tablespoon active dry yeast
• 1 1/2 cups lukewarm water
• 1/4 cup white sugar
• 4 1/2 cups rice flour, divided
• 1/2 cup solid vegetable shortening, divided
• 1 teaspoon vegetable oil
• 1 large onion, diced
• 1 clove garlic, chopped, or to taste
• 1 1/2 pounds shredded cooked chicken meat
• 1/4 cup soy sauce
• 2 teaspoons white sugar
• 1/2 cup diced green onion
• 1 pinch salt and black pepper to taste
• 1 teaspoon cornstarch, if needed (optional)

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. set aside in a warm place to double in bulk, about 40 minutes. mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. cut the dough into 15 equal-sized pieces; form each piece into a ball.
• heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. if the mixture is juicy, add cornstarch to thicken.
• working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. place each filled dumpling waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. bring the water to a boil.
• working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. serve warm.

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.

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.

homey chicken and rice casserole

Ingredients

• Servings: 4
• 1 cup rice
• 1 1/4 cups chicken broth
• 2 tablespoons olive oil
• 2 cups sliced white mushrooms
• 1 small onion, chopped
• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can fat-free cream of chicken soup
• 1 cup light sour cream
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon seasoned salt (such as lawry's®)
• ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup crushed garlic-and-butter flavor croutons

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square baking dish.
• bring rice and 1 1/4 cup chicken broth 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.
• heat olive oil in a saucepan over medium heat. cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. reduce heat to low. add cooked rice to the saucepan; stir until rice is evenly mixed in. transfer mixture to prepared baking dish.
• bake in preheated oven 15 minutes. top casserole with cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. let cool 5 minutes before serving.

Sinigang Na Baka

Ingredients

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

Recipe

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


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

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched 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.

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.