World Best Blog of Rice Recipes

Saturday, June 13, 2015

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

1 1. preheat oven to 350 degrees f (175 degrees c).
2 2. bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3 3. in large skillet over medium heat, saute onion in the olive oil until tender. remove from heat and stir in the pesto. in a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
4 4. in a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. sprinkle with mozzarella. repeat the layers ending with noodles on top. spread the alfredo sauce over the top and sprinkle with parmesan.
5 5. cover with foil and bake in a preheated oven for 45 to 55 minutes.

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

1 combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. add meat and toss to coat well.
2 heat remaining 1 teaspoons olive oil in skillet over med. high heat. brown meat on all sides; place in crock pot. (i use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
3 add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
4 add veggie stock to onion mixture in skillet and bring to boil. remove from heat and add to crock pot.
5 add cinnamon stick and cook 5 hours on low.
6 after 5 hours, stir stew and add raisins, mango, and harissa.
7 cook an additional 2-3 hours. serve over couscous or rice, or with spongy bread.

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

1 place peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) mixing every once in a while.
2 when smooth, take off heat.
3 add the rice crispies.
4 smooth into a 9x13 pan lined with baking paper.
5 sprinkle the chocolate chips on top evenly.
6 place in a warm oven for about 5 minutes.
7 spread the chocolate
8 cool in the fridge for about 5 minutes.
9 cut into squares/bars.
10 enjoy!

Total Time: 1 min Preparation Time: 1 min

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

1 boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
2 remove meat from bones.
3 save broth and fat.
4 saute onions, celery, bell pepper and garlic in chicken fat until soft.
5 add tomato sauce, tomato paste, worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
6 simmer for one hour and add chicken.
7 boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
8 drain and add to the sauce.
9 this may be kept in the refrigerator overnight.
10 use additional broth to moisten the spaghetti if necessary.
11 to heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
12 stir well from bottom while heating to keep from sticking.
13 serves 50.

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

3 tablespoons butter
1/4 cup onion, finely chopped
1 garlic clove
2 cups skim milk
2 teaspoons chicken bouillon, powdered (reduce to 1 t if concerned about salt)
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup flour
1 (14 ounce) can diced tomatoes (i do not drain these. i prefer the petite dice.)
3 cups cooked chicken, large dice (i used a rotisserie chicken)
2 tablespoons fresh parsley, chopped (use only 1 t if using dry)
1 lb linguine, cooked
1/4 cup parmesan cheese

1 add bouillon and all seasonings (except parsley) to milk. let sit. you don't need to add salt.
2 in large saucepan, saute onion in butter until tender. add crushed garlic and saute 30 seconds.
3 add flour. cook for 30 seconds.
4 whisk in milk mixture. add tomatoes. simmer until thickened. make sure it bubbles so that flour cooks.
5 add chicken.
6 simmer a few more minutes, stirring frequently.
7 add parsley. remove from heat and let sit for a few minutes.
8 serve over linguine topped with parmesan cheese.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 slice the mushroooms thinly, and fry lightly in some butter or a bit of oil. (you could use tinned, drained mushrooms).
2 melt butter in a small saucepan, and off the heat stir in the flour briskly with the back of a spoon until mixture is smooth.
3 keep off heat and mix in the wine, garlic, sugar, pepper and salt.
4 return to the hob, and whisk over medium heat until it reaches boiling point and thickens. simmer about 30 seconds, then take off heat.
5 drain any liquid off the mushrooms, and add mushrooms to the sauce.
6 stir to cool a little, and whisk in cream. add parsley last.
7 (it's a good idea to prepare the rice and seafood first, as this sauce can't wait too long in a warming oven. put the rice on a heated platter, arrange seafood or fish on top, and pour over the sauce).
8 *you can obviously use black pepper, but pepper has almost been forgotten and can be quite nice in this sauce.