1 recipe plain or any leftover rice, cooked
2 medium carrots, cut in half lengthwise, in 1/8-inch slices
3 medium onions, chopped coarsely
1 green pepper, chopped coarsely
2 cloves garlic, smashed and chopped fine
3 eggs
5 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoons soy sauce, poured in center of pan and allowed to burn
1 cup of pork or shrimp, chopped fine
Serves 4-6.
Thursday, June 16, 2011
Mexican Hot Rice
3 cups Uncle Ben's rice, prepared as directed below.*
1 small can Old El Paso green chilies, chopped
1 small can shredded Jalapeño peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending
with cheese. Pour whipping cream over all. Bake at 350* until lightly
browned and cheese is melted. This is soooo wonderful!! Great with
enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med.
onion, chopped and 1 green onion left whole until lightly browned. Add 1
large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice
(raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a
boil. Reduce heat to low and simmer without stirring or covering until all
liquid is absorbed!! Rice should be tender...add a little water as
necessary!! Remove garlic clove and green onion. Fluff with a fork!! This
rice is great plain!!
1 small can Old El Paso green chilies, chopped
1 small can shredded Jalapeño peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending
with cheese. Pour whipping cream over all. Bake at 350* until lightly
browned and cheese is melted. This is soooo wonderful!! Great with
enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med.
onion, chopped and 1 green onion left whole until lightly browned. Add 1
large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice
(raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a
boil. Reduce heat to low and simmer without stirring or covering until all
liquid is absorbed!! Rice should be tender...add a little water as
necessary!! Remove garlic clove and green onion. Fluff with a fork!! This
rice is great plain!!
Lipton Fried Rice
2 tbsp. cooking oil
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water is
absorbed.
Make a hollow in center of rice and quickly stir eggs into it until set,
then mix with rice.
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water is
absorbed.
Make a hollow in center of rice and quickly stir eggs into it until set,
then mix with rice.
Raspberry Truffles
8 oz chocolate sandwich cookies
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
Frozen Grapes
1 large bunch of seedless grapes (preferably red, though green grapes
work well, too)
Preparation:
Wash grapes and pat dry with a paper towel.
Line a baking sheet with paper towels.
Place grapes on paper towels, trying to leave some space between them.
Freeze until firm.
Eat frozen.
Don't let the grapes thaw -- they may become mushy.
work well, too)
Preparation:
Wash grapes and pat dry with a paper towel.
Line a baking sheet with paper towels.
Place grapes on paper towels, trying to leave some space between them.
Freeze until firm.
Eat frozen.
Don't let the grapes thaw -- they may become mushy.
Instant Pudding Mix
3 cups non-fat dry milk
4 cups sugar (if making butterscotch instant pudding mix, use packed brown sugar; otherwise use white)
1 teaspoon salt
3 cups cornstarch
flavouring (high-quality unsweetened cocoa, vanilla extract, lemon extract, etc.)
Directions:
1. Combine all dry ingredients. If you're making chocolate pudding, add 2.5 cups of the unsweetened cocoa powder. For flavors that you'll use liquid flavoring extracts, don't add the flavoring now! If, though, you wanted to make a vanilla cinnamon instant pudding mix, you would add the cinnamon now, to taste (we use two tablespoons).
2. Store in an air-tight container until you're ready to use.
3. To prepare, add 1/2 a cup mix to two cups milk, mix in a saucepan over low heat. Heat & stir constantly while boiling.
4. Once cool, add the liquid flavoring extracts like 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract. (You could even add coconut extract or other flavors! Yum.
5. Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top!
4 cups sugar (if making butterscotch instant pudding mix, use packed brown sugar; otherwise use white)
1 teaspoon salt
3 cups cornstarch
flavouring (high-quality unsweetened cocoa, vanilla extract, lemon extract, etc.)
Directions:
1. Combine all dry ingredients. If you're making chocolate pudding, add 2.5 cups of the unsweetened cocoa powder. For flavors that you'll use liquid flavoring extracts, don't add the flavoring now! If, though, you wanted to make a vanilla cinnamon instant pudding mix, you would add the cinnamon now, to taste (we use two tablespoons).
2. Store in an air-tight container until you're ready to use.
3. To prepare, add 1/2 a cup mix to two cups milk, mix in a saucepan over low heat. Heat & stir constantly while boiling.
4. Once cool, add the liquid flavoring extracts like 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract. (You could even add coconut extract or other flavors! Yum.
5. Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top!
Hardee's Cinnamon Raisin Biscuits
3/4 c. shortening
3 tbsp. sugar
2 c. buttermilk
1 1/2 tsp. cinnamon
4 c. self-rising flour
1 tbsp. baking powder
1/2 c. raisins
Mix dry ingredients and shortening. Add buttermilk and raisins. Mix and
roll out about 1 inch thick. Cut. Bake 500 degrees until brown. Ice
with powdered sugar glaze. Makes 10 or 12 biscuits
3 tbsp. sugar
2 c. buttermilk
1 1/2 tsp. cinnamon
4 c. self-rising flour
1 tbsp. baking powder
1/2 c. raisins
Mix dry ingredients and shortening. Add buttermilk and raisins. Mix and
roll out about 1 inch thick. Cut. Bake 500 degrees until brown. Ice
with powdered sugar glaze. Makes 10 or 12 biscuits
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