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FRIED RICE

FRIED RICE

By

Sherry Pierce

  • 4 1/2 c. premium long grain rice (minute)
  • 1 T. butter
  • 1 large onion
  • 3 eggs, well beaten
  • 1 c. frozen peas
  • 3/4 c. whole kernel corn
  • Soy sauce
  • ●Prepare rice: bring 4 1/2 c. water to a boil and add 4 1/2 c. rice. Take rice off heat and let stand 15 minutes. Toss with a fork.
  • ●Use Wok to prepare fried rice. Melt butter in wok. Saute onions about 30 seconds before adding beaten eggs. Stir into sauteed onions.
  • ●Add cooked rice, peas and corn.
  • ●Add enough soy sauce to give a medium brown color. Toss until soy sauce is mixed well and rice is hot.
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POTATOES BAKED IN SEA SALT

POTATOES BAKED IN SEA SALT

By

Southern Living December 2007

  • Preparation:
  • 6 6 4 large red potatoes (about 4 lb.)*
  • 3 3 3 tablespoons olive oil
  • 6 6 6 tablespoons sea salt**
  • Butter
  • Pepper
  • 2 2. 450° 20 10 450° for 20 minutes or until tender, turning after 10 minutes. Serve with butter and pepper.
  • 4 lb. *4 lb. petite red potatoes may be substituted.
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GREEN BEAN, WALNUT, AND FETA SALAD

GREEN BEAN, WALNUT, AND FETA SALAD

By

Southern Living p. 174 in December 2000

  • 2 lbs. Fresh green beans, trimmed
  • 1 small purple onion, thinly sliced
  • 1 (4 oz.) Package crumbled feta cheese
  • 1 C. coarsely chopped walnuts or pecans, toasted
  • 3/4 C. olive oil
  • 1/4 C. white wine vinegar
  • 1 T. chopped fresh dill
  • ½ tea. minced garlic
  • 1/4 tea. salt
  • 1/4 tea. pepper
  • ●Cut green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 15 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process: drain and pat dry.
  • ●Toss together green beans, onion, cheese, and walnuts in a large bowl.
  • ●Cover and chill 1 hour.
  • ●Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
  • ●Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
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SUGAR COATED PECANS

SUGAR COATED PECANS

By

Allrecipes

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecans
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
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*D'S FAMOUS SALSA

*D'S FAMOUS SALSA

By

Allrecipes By: Denise Smith

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1/2 onion, finely diced
  • 1 teaspoon minced garlic
  • 1/2 lime, juiced
  • 1 teaspoon salt
  • 1/4 cup canned sliced green chiles, or to taste
  • 3 tablespoons chopped fresh cilantro
  • Directions
  • ●Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor.
  • ●Blend on low to desired consistency.
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POTSTICKERS

POTSTICKERS

By

Real and Healthy Chinese Cooking By: Nicholas Zhou

  • Filling:
  • 1 package gyoza or wonton wrappers
  • 1/2 pound ground chicken or pork
  • 1/2 pound ground prawn or raw shrimp
  • 12 raw prawns, chopped
  • 1/2 cup water chestnuts, fresh if possible, peeled and sliced
  • 1 tablespoon light soy sauce or Kikkoman
  • 1 tablespoon sesame oil
  • 1 tablespoon salt
  • Pinch of white pepper if desired
  • 3 tablespoons green/spring onion, minced
  • 3 tablespoons ginger, minced
  • 3 tablespoons cilantro, chopped
  • Directions:
  • ●Mix together the filling ingredients.
  • ●Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
  • ●Place a heaping teaspoon of filling in the middle of the wrapper.
  • ●Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
  • ●Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
  • ●Without turning the dumplings over, add 1 cup of water and cover. Steam for about
  • 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning). Let the dumplings cook for a few more minutes with the heat turned off.
  • ●Serve the potstickers with Dipping Sauce or soy sauce.
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COCKTAIL MEATBALLS

COCKTAIL MEATBALLS

By

Meatballs: Combine beef, egg bread crumbs, salt and pepper

  • Meatballs:
  • 1 lb ground beef
  • 1 egg, beaten
  • 1/2 c. fine dry bread crumbs
  • 1 t. salt
  • 1/8 t. pepper
  • 1 clove garlic, quartered
  • 2 t. oil
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RED SNAPPER TEMPURA

RED SNAPPER TEMPURA

By

Bon Appetit, April 1997, p

  • 1 C. All purpose flour
  • 2 tea. Grated lemon peel
  • 1 tea. Salt
  • 1/4 tea. Pepper
  • 1 C. Lager beer
  • Vegetable oil (for deep-frying)
  • 1 lb. Red snapper fillets, cut crosswise into ½ inch-wide strips
  • Dried crushed red pepper
  • Lemon wedges
  • ● Combine first 4 ingredients in medium bowl.
  • ● Gradually whisk in beer.
  • ● Cover and let stand at room temperature. (Can be prepared 2 hours ahead)
  • ● Preheat oven to 275 degrees.
  • ● Line baking sheet with paper towels.
  • ● Add enough oil to a large deep heavy saucepan to reach depth of 3 inches, and heat to 375 degrees F.
  • ● Working with a few strips at a time, add fish to batter, stir to coat.
  • ● Remove fish from batter and add to oil.
  • ● Fry until golden, about 4 minutes.
  • ● Using tongs, transfer fish to paper towels; drain.
  • ● Keep warm in oven.
  • ● Repeat with remaining fish and batter.
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RYE BEER BREAD

RYE BEER BREAD

By

Allrecipes By: Kitty

  • Viewers Comments:
  • 2 cups rye flour
  • 1 1/2 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 1 egg
  • 3 cups bread flour
  • 1 tablespoon caraway seed (optional)
  • 1 tablespoon cornmeal
  • Directions
  • ●Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  • ●The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
  • ●Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
  • ●Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
  • ●Bake at 400 degrees F. for 30 minutes. Cool on racks.
  • Use a stronger beer such as Warsteiner.
  • Use molasses instead of the white sugar.
  • Add more caraway seeds and sprinkle on top instead of in the bread.
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SOUTHWEST STUFFED CHICKEN

SOUTHWEST STUFFED CHICKEN

By

Allrecipes By: Alcy Thorne of Los Molinos, California

  • 6 (4 ounce) boneless skinless chicken breast halves
  • 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
  • 2 (4 ounce) cans chopped green chilies, drained
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 cup all-purpose flour
  • 1/2 cup butter or margarine, melted
  • Directions
  • ●Flatten chicken to 1/8-in. thickness.
  • ●Place a cheese stick down the middle of each breast; top with chilies. Roll up and tuck in ends. Secure with a toothpick. Discard toothpicks.
  • ●In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.
  • ●Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish.
  • ●Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear.
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