Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
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- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
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- Fluffy Biscuits (5 out of 5)
Stuffed Oranges W Raisins Chickpeas And Rice
For the orange-tahini sauce: in a blender or food processor, combine all ingredients.
Refrigerate until ready to use.
For the filling: melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 mins.
Add the rice and stir to coat with the butter.
Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 mins.
Let cool to room temperature.
In a large bowl, toss the cooked rice, orange-tahini sauce, chickpeas, and raisins together.
Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate.
Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact.
Set the orange shells on a serving dish and fill them with the rice mixture.
Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf.
Stuffed Chicken With Nutty Cinnamon Rice
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds, chilli and cinnamon stir fry until aromatic.
Add the ground pork, stir fry until the pork has changed colour.
Stir in the peanuts and rice, stir until combined.
Add the coconut cream, bring to the boil, cover, reduce heat to low, cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens, forcing any remaining stuffing under the skin around the necks.
Sew the cavity openings or secure with toothpicks.
Secure the legs with kitchen string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder in saucepan large enough to just fit both chickens, bring to the boil, add chickens, simmer covered for about 45 minutes or until the chickens are cooked through.
Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.
Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes or until thickened slightly and reduced to about 1 1/2 cups liquid- the mixture will form a light sauce.
Using sharp kitchen scissors and a sharp knife, cut down the centers of the chickens.
Serve with the sauce, sprinkle with the sliced chillies and extra chopped peanuts if preferred.
Notes: this is a laotian recipie, which is quite filling.
Serve with a soup and a salad to complete the meal.
Stuffed Cabbage With Rice And Pine Nuts Avgolemono
Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling.
In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent.
Add the water and bring to a boil, then add the rice and stir.
Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes.
Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper.
Cool.
Separate 2 of the eggs and mix the egg whites into filling.
Reserve the yolks for the avgolemono.
Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole.
Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole.
Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm.
Strain the remaining liquid for the avgolemono sauce.
Beat the remaining eggs and yolks for 2 minutes.
Continuing to beat, gradually add the lemon juice.
Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added.
Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon.
Pour over the cabbage chantiles, avenel books, new york.
Typed for you by karen mintzias.
Stuffed Cabbage With Rice And Mushroom Filling
Note, you can substitute barley or buckwheat for the rice if desired.
You can serve this with sour cream if you like.
Soak the dried mushrooms in 1 cup water for 1 hour.
Drain the mushrooms, dry, chop finely, and set aside.
Strain the soaking liquid through a coffee filter.
Combine the rice, 2 cups water, and the soaking liquid in a large pot and bring to a boil.
Add the salt, reduce the heat to low, cover, and simmer until the rice is almost tender and the liquid is absorbed, about 15 minutes.
Remove from heat.
Heat 3 tablespoons of the oil in a large heavy skillet over medium heat.
Add the onions and the dried mushrooms and saute, stirring, until the onions are deeply browned, about 15 minutes.
Add to the rice and wipe out the skillet.
Heat 2 tablespoons of the oil in the same skillet over medium-high heat.
Add the fresh mushrooms and saute until they are golden brown, about 15 minutes.
Add the mushrooms and dill to the rice.
Season with salt and pepper and mix well.
Preheat the oven to 350 fahrenheit.
Scald the cabbage leaves in salted boiling water for about 5 minutes.
Drain thoroughly and pat dry with paper towels.
With a sharp knife, cut out the tough center vein from each leaf.
Divide the stuffing evenly among the leaves, placing it toward the base of each leaf.
Tuck in the sides, and roll the leaves up, pressing in the ends firmly as you roll.
In a large ovenproof casserole or dutch oven that can accomodate all the rolls, heat the remaining 3 tablespoons oil over medium heat.
Roll the stuffed rolls in flour and brown over medium heat on all sides, about 15 minutes.
Add the stock and tomatoes and bring to a boil.
Stir in the remaining ingredients.
Bake, uncovered, until the cabbage is tender, about 40 minutes.
Remove the bouquet garni before serving.
Recipe is from _please to the table, the russian cookbook_ by anya von bremzen and john welchman.
Strawberry Rice-Cream
* whip heavy cream with additional 1/4 t vanilla.
Place rice and milk in top of double boiler or in pan over boiling water.
Cook for 1 hour, or until tender, stirring occasionally.
Stir in sugar.
Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
Stir in vanilla.
Mix well and continue cooking over hot water for 1 minute.
Cool.
Whip cream, fold in strawberries, then fold mixture into rice.
Chill until serving.
Stir-Fry Rice And Beef
Cut meat into thin slices, about 1 inch long.
Cut onions into wedges and pepper into thin strips, removing seeds.
Heat 1 tablespoon oil in wok over high heat, add meat and garlic.
Stir-fry until meat is brown and tender, about 5 minutes.
Remove from wok.
Heat 1 tablespoon oil in wok over medium high heat.
Add onion and pepper.
Stir fry until vegetables are tender crisp, about 2 minutes.
Add meat and rice to vegetables.
Combine all remaining ingredients in saucepan, bring to a boil and then simmer for 15 minutes.
Pour over rice, meat and vegetables.
Stir-fry until mixed well; serve warm.
Stock For Cooking Thai Rice
Vegetarians in thailand generally flavour the rice by cooking it in nam sup ~ vegetable stock - rather than plain water.
This imparts a richer flavour.
Method: bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes.
Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle.
Will keep refridgerated for 2-3 days or can be frozen and kept indefinately.
Variation: if you are not a vegetarian you can add a cup of chicken bones to the mix.
The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai chicken and rice - a staple hawker food in thailand.
Chile-heads digest v3 #077.
Storing And Reheating Basmati Rice
Reheat, place the rice in a frying pan along with 2 tbsp water over med heat.
Cook, stirring carefully, until heated through.
Alternatively, place the rice, sprinkled with 2 t water, in a preheated 350f oven, wrapped in foil for 15 min.
Posted with permission from julie sahni.
Stirred Rice With Spinach
Heat oil over low heat in a saucepan.
Add onion and garlic, and cook until golden, about 10 minutes.
Stir in the rice and turn the heat to medium-low.
Cook, stirring constantly, about 2 minutes.
Stir in water and salt and heat to simmering.
Cook, covered, over low heat for 12 minutes.
Add spinach and cheese to the saucepan, stirring once or twice just to blend.
Cover and cook over medium-low heat for 3 minutes, or until the spinach is wilted.
Spoon into a serving dish and serve at once.
Stir-Fried Rice Noodles
Place rice noodles in a large bowl.
Cover with water; soak 45 minutes.
Cut chicken into 1 1/2″ by 1/3″ strips.
Cut shrimp in half lengthwise; set aside.
Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside.
Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions.
Drain noodles.
Heat a wok over medium-high heat.
Add oil and heat.
Add garlic; fry until garlic starts to brown.
Increase heat.
Add chicken; stir-fry until almost cooked, about 2 minutes.
Push chicken to one side.
Break egg into wok.
Stir quickly to break up yolk and scramble egg.
When egg is set, mix with chicken.
Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts.
Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed.
Add green-onion mixture; cook, stirring, 1 more minute.
Spoon onto a heated platter.
Sprinkle with reserved bean sprouts, then with remaining peanuts.
Stir-Fried Rice-Stick Noodles
In 2 separate medium bowls, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable.
Drain noodles, shake off excess water; set aside.
Drain mushrooms and squeeze dry of excess water.
Cut and discard stems at the base.
Cut caps into thin slices; set aside.
Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry.
Heat wok over medium heat until hot.
Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds.
Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch.
Mix in barbecued pork; remove and set aside.
Add the remaining oil, ginger and salt to the hot wok.
When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes.
Mix in sugar, curry powder, soy sauces, and half the chicken stock.
Add the rice-stick noodles.
Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings.
Continue stir-frying for another minute until the noodles are moist and begin to cling to each other.
Add more chicken stock if noodles seem too dry.
Add reserved meat mixture and green onions; toss together.
Taste and adjust seasoning.
Transfer to a serving platter and serve hot.
Stir-Fried Rice Noodles W Tofu And Egg (Pa
* available at some asian markets.
Start this dish by preparing the tamarind sauce recipe follows.
Set it aside to cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375 degrees fahrenheit and deep-fry the tofu.
Be sure to pat the tofu dry on a paper towel first so that it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried tofu.
Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add the remaining ingredients, except the garnishes, and stir-fry for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish.
Notes: to make your own shrimp powder, grind dried shrimp in a food processor or blender.
Peanut oil can be reduced by half.
Stir-Fried Chicken W Rice-Flour Noodles
Soak dried mushrooms.
Blanch almond meats.
Skin and bone chicken.
Then dice chicken, soaked mushrooms and smoked ham.
Crush garlic and ginger root.
Heat oil.
Deep-fry almonds until lightly browned see “how-to section”.
Drain on paper toweling.
Deep-fry rice-flour noodles until crisp and white see “how-to section”.
Drain on paper toweling.
Then transfer to a serving dish.
Heat remaining oil.
Add garlic and ginger root; stir-fry to brown lightly.
Add chicken and stir-fry until it begins to brown 2 to 3 minutes.
Add mushrooms and ham, stir-frying a few times.
Sprinkle with sherry, stock, salt and sugar; then cook, stirring, about 1 minute more.
Pour mixture over deep-fried noodles.
Serve at once, garnished with almonds.
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Stir-Fried Brown Rice And Vegetables
Serving.
Cook according to package directions, adding bouillon to water.
Heat 1 tablespoon oil in wok or skillet over high heat.
Add carrots, stir fry about 1 minute.
Add onions, garlic and green pepper.
Stir fry one minute.
Add more oil as needed.
Add zucchini, mushrooms and almonds.
Stir fry about 2 minutes or until vegetables are barely tender-crisp.
Add rice and stir to separate grains and heat through.
Season to taste with soy sauce.
Stir-Fried Broccoli Rice
Bring large pot with 3 to 4 quarts water to boil.
Add rice, stir once and boil 8 minutes.
Wash broccoli.
Add to rice; boil 3 more minutes.
Drain well.
Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions.
Stir-fry 3 minutes.
Add garlic, rice and broccoli.
Toss for several minutes.
Mix chicken stock, cilantro and remaining oil together.
Add to wok.
Toss well.
Add salt and pepper to taste.
Stir-Fried Beef And Rice-Flour Noodles
Soak Dried Mushrooms.
Prepare rice-flour noodles as a deep-fried, crisp, white garnish.
See “how-to section”.
Slice beef thin against the grain.
Slice thin the bamboo shoots, celerv, dried onion and soaked mushrooms.
Heat remaining oil.
Add beef and stir-fry until it loses its redness.
Remove from pan.
Heat remaining oil.
Add salt, then all the vegetables, and stir-fry 2 minutes.
Stir in stock and heat quickly.
Cook, covered, 3 minutes over medium heat.
Meanwhile blend cornstarch and cold water to a paste.
Return beef to pan; then add sugar and soy sauce.
Cook, stirring, 1/2 minute over high heat.
Stir in cornstarch paste to thicken.
Top with rice-flour noodle garnish and serve at once.
Variations:.
For the vegetables, substitute 1 cup chinese cabbage, 1/4 cup bamboo shoots, 10 snow peas and 8 water chestnuts.
In step 5, add with the vegetables 2 slices fresh ginger root, minced.
In step 8, before adding the rice-flour noodle garnish, sprinkle dish with 1 to 2 tablespoons almond meats, blanched, toasted and chopped.
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Stir Fried Rice Noodles With Tofu And Egg (Pad Thai)
Available at some asian markets.
Start this dish by preparing the tamarind sauce recipe follows.
Set it as cool.
Soak the noodles in ample warm water until supple, about 15 minutes, drain set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375 degre and deep-fry the tofu.
Be sure to pat the tofu dry on a paper towel first s it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri tofu.
Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add remaining ingredients, except the garnishes, and stir-fry for a few more mi until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part o dish.
Notes: to make your own shrimp powder, grind dried shrimp in a food process blender.
Peanut oil can be reduced by half.
Stir Fried Rice
In medium skillet over medium heat, heat =bd tsp.
Broth.
Add egg substitute and scramble until almost set less than 1 minute.
Spoon eggs into a bowl, cover, and set aside.
In the same pan, heat remaining broth over medium-high heat.
Add mushrooms, carrot, bell pepper, celery, and green onion; stir-fry until vegetables are tender, about 3 minutes.
Add garlic; stir-fry 30 seconds longer.
Add rice and stir-fry about 3 minutes.
Reduce heat to medium; stir in tamari and white pepper.
Stir in peas and reserved eggs; cook until heated through, stirring occasionally.
Taste; adjust seasonings.
Fatfree digest v96 #227.
Sticky Rice With Mango
Soak, rinse & steam the rice.
Set aside.
In a small pot, over medium heat, combine coconut milk, 1/3 cups sugar & 1/2 teaspoons salt & cook, stirring constantly, 3 to 4 minutes.
Pour 1/4 cups of this mixture over the warm rice & toss gently until just combined.
Cover & set aside for 30 minutes.
In another small pot, over medium heat, bring remaining sugar, salt & coconut cream to a boil.
Cook uncovered, stirring frequently, for 5 to 8 minutes.
Mound the rice on an oval shaped platter & drizzle with coconut cream mixture.
Peel, halve & cut mango into 1/2″ thick sloces.
Place next to rice on platter.
Grace young, “the best of thailand: a cookbook”.
Sticky Rice (Thai Rice Pudding)
Soak rice for several hours in warm water.
Then steam for 25 minutes.
Prepare coconut milk, water and sugar.
Cook liquid until boiling.
Add steamed rice, stir well, and cover.
The rice will absorb the liquid.
Best served warm serve with slices of mango or make custard for topping.
Custard: mix all in blender.
Put in 7″ pie plate and steam, or use steamer tray and pie pan in rice cooker.
Steam about 10 minutes or until set.