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.

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.

classic chicken biryani

Ingredients

• Servings: 8
• 1 1/2 tablespoons ground ginger
• 1 1/2 tablespoons garlic powder
• 1 1/2 teaspoons yellow chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons water, or as needed
• 3/4 cup plain yogurt
• 1 pound chicken, cut into pieces
• 1 pound basmati rice
• 8 cups chicken stock
• 2 cups dry white
• 1/4 cup butter, melted
• 1/4 cup milk
• 1/2 teaspoon saffron
• 5 tablespoons butter
• 2 cups chopped carrot
• 2 cups chopped green bell pepper
• 1 onion, chopped
• 2 teaspoons garam masala
• 2 teaspoons chopped fresh mint
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• mix ground ginger, garlic powder, yellow chili powder, and 1/2 teaspoon garam masala in a bowl with enough water to make a paste. transfer the paste and yogurt to a large resealable plastic bag; add chicken, coat with yogurt marinade, squeeze out excess air, and seal bag. marinate in refrigerator for at least 1 hour.
• bring rice, chicken stock, and white 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.
• preheat oven to 350 degrees f (175 degrees c).
• keep 1/4 cup melted butter, milk, and saffron warm in a small saucepan on low heat.
• melt remaining 5 tablespoons butter in a large skillet over medium heat; cook and stir carrot, bell pepper, onion, and 2 teaspoons garam masala until vegetables are golden brown, about 10 to 15 minutes. remove chicken from the marinade, shake off excess, and add to vegetables. reserve remaining marinade. cook and stir until liquid evaporates. stir marinade, mint, ground coriander, and cilantro into chicken mixture; reduce heat to low and simmer until chicken is tender, about 10 minutes.
• spread about 1/3 of the rice in a large baking dish. layer about 1/3 of the chicken and vegetable mixture over rice and top with 1/3 of the saffron butter mixture. repeat the layers twice more.
• bake in preheated oven until bubbly, about 15 minutes.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound 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.

Vanessa's Horchata

Ingredients

• Servings: 12
• 2 2/3 cups uncooked white rice
• 10 cups water, divided
• 4 cinnamon sticks
• 1 cup soy milk
• 1 tablespoon vanilla extract
• 1 cup white sugar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• place about half the rice and 2 cups water in a blender; pulse until rice is roughly ground.
• pour about 3 cups more water in blender and add 2 cinnamon sticks; blend until cinnamon sticks are broken to pieces.
• pour rice mixture into a large pitcher.
• repeat the steps until all the rice, water, and cinnamon sticks are blended and poured into the pitcher.
• cover and refrigerate pitcher for at least 4 hours to overnight.
• strain rice mixture through a sieve into another pitcher or bowl and discard rice and cinnamon.
• stir soy milk, sugar, and vanilla extract into the strained liquid; chill until ready to serve.

Jeera Rice

Ingredients

• Servings: 2
• 1 cup basmati rice
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seeds
• 4 whole cloves
• 4 whole black peppercorns
• 2 cardamom pods
• 1 bay leaf
• 1 1/2 cups water
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
• heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
• drain rice and mix into spice mixture; add 1 1/2 cups water and salt. cover skillet and cook on high for 5 minutes. reduce heat to medium and continue cooking for 10 minutes. reduce heat to low and cook for 15 minutes. remove skillet from heat and let rest with cover on, about 15 minutes.
• remove cover and fluff rice with a fork. remove bay leaf, cardamom pods, cloves, and peppercorns.

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.