Ingredients 1/2 cup black rice (sometimes called forbidden rice) 1/2 white onion, diced 1 teaspoon vegetable oil 1 cup chicken broth* 1/2 cup edamame, shelled 1/2 teaspoon sesame oil 1 teaspoon soy sauce Preparation Heat vegetable oil over medium heat. Add onion and cook until translucent. Add rice and cook for 1 minute. Pour chicken broth over top and bring to a boil. Reduce heat to a simmer and cover. Cook for 30 minutes....
Ingredients 1-1.5 lbs deboned roasted/boiled chicken or turkey 2 cans Cream of Mushroom Soup 1 bag frozen chopped broccoli 2 bag Pepperidge Farm herbal dressing (leftover or dry) 1.5 sticks butter (melted) 12 oz sharp cheddar cheese (grated) Preparation In a 13x9 inch pan, layer ingredients in the following order: chicken, broccoli, soup, cheese, then dressing. Pour melted butter over dressing. Bake at 350 degrees for 45-60 minutes. Related Video
Ingredients Chicken breasts Mozzarella cheese Spaghetti noodles Spaghetti sauce Garlic bread Panko/bread crumbs Preparation Get the already breaded Purdue chicken breasts that come in a four pack. You cook them for how ever long the package says in the oven. Then like the last few minutes put mozzarella cheese on so it melts. Boil spaghetti noodles and heat Prego or whatever spaghetti sauce you choose in microwave and you have chicken Parmesan!...
Ingredients 1 Lime 1 Lemon 1 Orange Bottle (1 L) white grape juice Bottle (750 ml) soda water Crushed Ice Cubes Preparation cut lime, lemon and orange in half. Squeeze juice from one half of each; cut remaining halves into thins slices. In large pitcher, combine grape juice, soda water, lime, lemon and orange slices and juice. Fill glasses one-quarter full with crushed ice. Pour sangria and a slice of citrus into each....
Ingredients crumb crust and topping: 1 cup almonds 2 cups allpurpose flour 1/2 cup sugar 1.5 sticks chilled butter cut into pieces filling: 3/4 cup granulated sugar 3 tbsp corn starch 1 can whole cranberries or fresh ones 1 box frozen blueberries (thawed and drained) Preparation oven to 350 toast nuts 10 mins oven to 450 food process nuts 10 seconds mix flour nuts butter sugar press half of crumbs into 8 or 9 inch tart pam...
Ingredients 3 oz. seedless tamarind pulp 1 cup boiling water Curry: 1 tspns ground coriander 2 tspns ground fenugreek 1/2 tspn ground turmeric 1/2 ground cinnamon 2 whole star anise (or a dash of ground fennel seed) 3 Tbspns veg. oil 1 lg ylo onion, sliced lengthwise into 1/8 in. slices (about 1-1/4 cup) 2 spns finely chopped gingerroot 3 cloves garlic, finely chopped 6 red Thai chiles, stemmed and thinly sliced crosswise...
Ingredients 3 lbs. fava beans 1/2 to 3/4 cup xvoo salt and pepper 2 cloves garlic 1/4 bay leaf 1 small sprig rosemary 1 sprig thyme 1/2 lemon Preparation Shell fava beans discarding pods. Boil a large pot of water and parboil the favas for 1 minute. Drain a place in ice water till cooled. Pop the favas out of their skins discarding skins. Warm 1/2 cup olive oil in a sautee pan....
Ingredients 2cups half and half. 1 1/3cup grated Parmesan 12-15 thin slices prosciutto 20 asparagus spears cut in 1" pieces (can use frozen peas or snow peas) 1cup sliced mixed mushrooms 1/4 stick of butter 6-8 diced green onions 1pound fettuccini 1 dozen cooked jumbo shrimp Salt, pepper, and cayenne pepper to taste Preparation In a large sauté pan fry prosciutto til firm or close to crisp Boil water for pasta...
Ingredients 4 6 ounce fresh or frozen halibut or grouper fillets 1/2 cup freshly squeezed lime juice 1 med. fresh Serrano chile, chopped 1 tbsp. Worcestershire sauce 1/3 tsp salt fresh ground pepper 1/4 cup coarsely ground cilantro 1 lime cut into wedges Grilled green onions. Preparation In a blender combine lime juice, chile, Worcestershire sauce, spices and cover and blend till smooth. Pour mixture over the fish. Seal bag and refrigerate 30 min....
Ingredients 1 Loaf Rhodes Bread, baked following instructions on package butter, softened peanut butter jam Preparation Slice cooled loaf. Spread peanut butter and jam on one slice. Top with another slice of bread. Spread the top of the sandwich with butter. Heat skillet to medium and place sandwich in the skillet, buttered side down. While sandwich is cooking, spread remaining side with butter. When the sandwich is toasted to a golden brown, turn over and toast the other side....
Ingredients 2 cups powdered milk 1/2 cup all purpose flour 1/2 teaspoon salt 1 tablespoon baking powder, heaping 1/4 cup butter, melted 2/3 cup water (approx) vegetable oil for frying FOR SYRUP 2 cups sugar 4 cups water Preparation Mix first six ingredients together, adding water a little at a time. Roll into small balls. Fry in vegetable oil at 350 - 375 degrees Drain and cool. Make syrup: bring 2 cups sugar and 4 cups water to a boil....
Ingredients 2 cups scuppernongs, scored with a paring knife 1/2 cup Everclear grain alcohol 1/4 cup organic white sugar 1 cup filtered water 1 cup Bragg’s cider vinegar Preparation Mix all in jar and stir well. Cover with a cloth swatch and then the o-ring of a ball jar. Let sit in a well vented dark area for 4 to 6 weeks. Stir it up every once in a while. When it tastes vinegary and measures a pH level of 4-5 it is done....
Ingredients 1 envelope dry yeast 1/2 cup warm water 3/4 cup warm milk 1/4 c sugar 1/2 cup (1 stick) unsalted butter, melted 1 egg 1 egg yolk 1 tablespoon grated lemon peel 1 teaspoon salt 4 cups unbleached all purpose flour Lemon Butter: 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons freshly grated lemon peel Preparation Sprinkle yeast and 1 tbsp of the sugar over warm water in small bowl, stir to dissolve....
Ingredients 1 tablespoon olive oil 1 medium head cauliflower, cut into florets 1 medium onion diced 2 small Serrano peppers, sliced 4 cloves garlic 1 6oz.container Greek yogurt Preparation Steam, or microwave in covered bowl with water, cauliflower until tender. 5 to 8 minutes Meanwhile, add olive oil to medium skillet over medium high heat, heat until hot. Add onion, whole garlic cloves, and pepper to skillet. Cook until onion begins to brown....
Ingredients 2.5 pounds pork belly, skin removed 1/4 cup kosher salt 1/4 cup sugar Preparation Put pork belly in plastic bag and cover with salt and sugar. Leave in refrigerator overnight, turning occasionally. Preheat oven to 450F. Place pork belly in rack in stoneware after brushing off excess salt and sugar. Cook for 20 minutes, baste pork belly, then cook for another 20 minutes. Reduce oven temperature to 210F and continue cooking for 50 minutes....
Ingredients 1/4 cup peanut oil or olive oil 1/4 tsp turmeric 1/4 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp cumin 1/4 tsp cayenne 1 1/2 - 2 cups couscous 2 1/2 cups water or vegetable broth 1/4 cup orange juice 1-2 tbsp brown sugar 1 15 ounce can chickpeas 1 8 ounce can mandarin oranges 1 red onion chopped 1/4 cup golden raisins 2 - 3 tsp fresh cilantro...
Ingredients 2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full-bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste...
Ingredients 1 dozen scallops, rinsed, drained, and dried 1 tablespoon butter 1 tablespoon vegetable oil Preparation Heat a non-stick saute pan over a high heat, and add the butter and oil. Heat until very hot and just beginning to smoke. Place the scallops flat side down in the hot pan. Don’t overcrowd. After about 2 minutes, check underside for caramel-colored crust. Flip and cook one more minute, Centers should be translucent and texture springy to the touch....
Ingredients (1) 5-8 lb. pork shoulder (pernil ‘fresh ham’ or ‘cali’) 2 cloves of garlic per pound of pernil 1 teaspoon of olive oil per pound of pernil 1 teaspoon of salt per pound of pernil 1 teaspoon of black pepper per 5 pounds of pernil 1 teaspoon of oregano per 5 pounds of pernil 1 teaspoon of vinegar per pound of pernil 1 teaspoon of sofrito/recaito per pound of pernil...
Ingredients 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon (See note) 1/2 teaspoon ground ginger (See note) 1/4 teaspoon ground cloves (See note) 2 large eggs 1 (15 ounce) can libby’s 100% pumpkin puree 1 (12 ounce) can Carnation Evaporated Milk 1 unbaked 9-inch deep dish pie pastry Pumpkin Pie Spice Preparation Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different....
