1 lb Firm bean curd (tofu)
----------------------------------FILLING---------------------------------- 1 tb Peanut oil
3 tb Minced fresh cilantro
2 tb Finely chopped garlic
2 tb Finely chopped scallions
1 1/2 tb Minced peeled fresh ginger
2 ts Red chile flakes or powder
1 tb Dark soy sauce
1 ts Sugar
1/2 ts Salt
1/2 ts Sesame oil
2 c Peanut oil; for frying
-----------------------------------SAUCE----------------------------------- 1 tb Peanut oil
1 tb Finely chopped garlic
1 tb Minced peeled fresh ginger
1 tb Dark soy sauce
1 tb Rice wine
2 ts Light soy sauce
1 ts Sugar
1 c Chicken stock
1 ts Cornstarch; mixed with
1 ts Water
2 ts Sesame oil
DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large
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Permalink: Guizhou Lianai Doufu
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on September 25, 2008 • Written by RecipeFeed.com
1 lb Fresh okra, sliced
1/4 c Plus 2 tbs. butter melted
- melted & divided 1/4 c All-purpose flour
1 bn Green onions, sliced
1/2 c Chopped celery
2 Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes,
- undrained & chopped 1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 lb Unpeeled medium-size fresh
- shrimp 1/2 lb Fresh crabmeat, drained &
- flaked Hot cooked rice Gumbo File' (optional)
Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired.
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Permalink: Greenbow County Okra Gumbo
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on • Written by RecipeFeed.com
5 c Green tomatoes, chopped
3 c Green-skinned apples*
1 lg Red bell pepper, seeded &
-- coarsely chopped 1/2 c Raisins
2 tb Ginger, chopped
2 ea Garlic cloves, chopped
1/2 ts Mustard seed
1/2 ts Ground cumin
1 ts Ground coriander
1/8 ts Nutmeg
1/8 ts Cayenne pepper
2 ts Salt
1 c Brown sugar
1 c Mild white or rice vinegar
*Apples should be peeled, cored and coarsely chopped. In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.
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Permalink: Green Tomato and Apple Chutney
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on • Written by RecipeFeed.com
4 c Chicken stock
1 c Wild rice; rinsed
1 c Long-grain brown rice
1 tb Butter
1 tb Vegetable oil
1 sm Sweet green pepper; diced
1/2 c Parsley; fresh, chopped
6 Green onions, chopped
1 cl Garlic; chopped
In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45
minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.
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Permalink: Green Rice
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on September 24, 2008 • Written by RecipeFeed.com
3/4 c Water
1/4 c Uncooked Brown Rice
1/2 lb Ground Turkey
1/2 c Minced Onion
2 cl Garlic Minced
1/2 ts Oregano, 1/2 t. Thyme
1/2 ts Chicken Bouillon Granules
1/4 ts Allspice, 1/4 t. Pepper
2 Egg Whites
1 (1 Lb.) Loaf Frozen White
Bread Dough 1 ts Water
1 1/2 ts Sesame Seeds
Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well. Thaw Bread Dough According To Directions. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature. Serve With 3 T. Cucumber-Yogurt Sauce.
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Permalink: Greek Stuffed Footballs
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on • Written by RecipeFeed.com
2 cans chicken broth
1 medium skinless boneless chicken breast halves -- (about 6
ounces) 1 small onion -- peeled
2 whole cloves
1 medium carrot, peeled and cut into 2" pieces
1 medium celery stalk, cut into 2" pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives -- for garnish
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.
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Permalink: Greek Lemon Soup
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on • Written by RecipeFeed.com
Karen Mintzias 8 c Chicken broth
1/2 c Fresh lemon juice
1/2 c Shredded carrot
1/2 c Chopped onion
1/2 c Chopped celery
6 tb Concentrated chic. soup base
Freshly ground white pepper 1/4 c Butter; room temperature
1/4 c All-purpose flour
8 Egg yolks; room temperature
1 c Cooked long-grain rice
1 c Diced cooked chicken
8 sl Lemon; (garnish)
Combine broth, lemon juice, carrot, onion, celery, soup base, and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer until tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias
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Permalink: Greek Lemon Chicken Soup
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
Pulished on September 23, 2008 • Written by RecipeFeed.com
15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine
A colorful soup, delicately tart, and simply delicious. An easy alternative to Greek-style stuffed grape leaves. Soak the grape leaves in water for 30 minutes, then drain. Tansfer to food processor, and pulse until chopped (but not pureed). Peel the red bell pepper using a vegetable peeler, then chop. Finely chop the onion. Heat the olive oil in a large pan, add the chopped onion and red pepper, and fry until soft. Add stock, white wine, and grape leaves, and bring to a boil. Meanwhile, cut the cauliflower to flowerettes, and peel and cube the eggplant. Add the cauliflower, eggplant and rice to the boiling stock, along with the salt, pepper and coriander. Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until the vegetables are soft and the rice is cooked. Just before serving, sprinkle each serving with olive oil, and garnish with chopped parsley. This soup is best prepared a day ahead and then reheated gently. Proudly created by Gabi Shahar on March 1996.
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Permalink: Grape Leaves Soup
Tags: Rice Cooking Food Rice Recipe Rice Recipes Rice Recipies
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