46 rice thats Recipes

cooked rice (cook 1 cup dry rice with 2 cup water for a 2 cup rice yield), salsa, taco seasoning (about 1/2 packet of commercially prepared s, or the whole packet if you want extra tac), sour cream, cheese, shredded, cheese, shredded, diced veggies such as carrot , bell peppers, olives, mushrooms, onions (whatever you add to tacos), beans (red, black , pinto, etc or use salsa that is corn and bean based)

cooked rice (cook 1 cup dry rice with 2 cup water for a 2 cup rice yield), salsa, taco seasoning (about 1/2 packet of commercially prepared s, or the whole packet if you want extra tac), sour cream, cheese, shredded, cheese, shredded, diced veggies such as carrot , bell peppers, olives, mushrooms, onions (whatever you add to tacos), beans (red, black , pinto, etc or use salsa that is corn and bean based)

chopped mangoes (1.5 lbs is an estimate you need 3-4 mangos), sugar, distilled white vinegar (rice vinegar works too), juice (mango optimal, orange and apple work well too), apple cider vinegar, water, minced garlic (you know, the kind in the bottle that s part liquid ), vinegar (any kind ), lemon juice, ginger (ground in bottle or grated from fresh gingerroot), red chili powder, nutmeg, turmeric, curry powder, mustard (seeds or ground), cinnamon, salt, golden raisin

butter-flavored cooking spray, frozen vegetables (if you can get onion, peppers, celery and parsley, that works well), minced garlic, water, grain wild rice, tomato, chopped, diced green chilies, boneless skinless chicken breasts, jalapeno pepper, minced, monterey jack cheese, shredded, sour cream, ranch salad dressing, chopped fresh cilantro, milk, salsa

chicken breasts (or pork cutlets or medalions, whatever you prefer), egg, beaten, flour, panko breadcrumbs (really use this not bread crumbs, makes all the difference), oil, for frying, salt and pepper, to taste, s &b curry roux (thi will be in the golden or black box that ay &b golden curry auce mix, in your a ian ai le.), garlic cloves, sliced and toasted till golden brown, don tsp burn, mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, not pre-shedded, not the fresh balls), rice, to serve with

lean ground beef, minced garlic (or 3 if you are afraid to taste), whole wheat bread, toasted and chopped, sleeve of those round buttery cracker , smashed, jasmine rice, milk, egg, dried oregano, dried thyme, dried parsley, garlic salt, onion powder, canola oil

basmati rice, washed and drained, salt, green cardamoms, cinnamon , pieces (small piece.), bay leaves, black urad dal, washed and soaked overnight in water, salt, baking soda, slightly salted butter (i used the butter) or 1/2 cup ghee (i used the butter), ginger-garlic paste, turmeric powder, red chili powder, low-fat plain yogurt, whisked, tomatoes, peeled and chopped, green chili, chopped, coriander leaves, chopped, green chilies , slit, tomato, peeled and sliced, onions, peeled and thinly sliced and fried in oil, garam masala powder

rice a roni, marinated artichokes, drained & chopped, green onions, sliced, green pepper, chopped, mayonnaise, curry powder, grilled or poached chicken, shredded, this is the actual recipe from the restaurant. i use some of the seasoned chicken that i cook & keep in the freezer (see my garlic & lime chicken fajitas, and omit the curry, as i am not a big fan), i would also add some capers

rice cream (soy might also work, but i have not tried that, if non-vegan just use regular cream), bittersweet chocolate, broken into pieces (make sure its vegan), banana, sliced, vegan cookies (i used digestives)

firm tofu, whole milk ricotta cheese (try soy yogurt or silken tofu as a non dairy alternative) or 4 tbsp cottage cheese (try soy yogurt or silken tofu as a non dairy alternative), pureed prune, pear, diced, banana, diced, canned apricots or 1 -2 fresh apricot, blanched and peeled, instant baby rice cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,) or 2 -6 tbsp instant baby oat cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,) or 2 -6 tbsp other instant baby cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,)

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

potatoes (fist-sized), green onions, sliced thin, salt & pepper, to taste, ham, diced (optional), margarine or 2 tbsp butter, cream soup (powdered , see gluten free cream soup base (powdered)), cold water, chicken stock, milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup rice (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup almond (i also have used something called mimiccreme that is a vegan sub. for dairy creams.)

lean ground beef or ground turkey, dry breadcrumbs, whole eggs, onions , chopped pretty small or fine, chopped fresh oregano , about half that if dry (try to use mexican oregano), carrots thinly sliced in rounds, low sodium chicken broth, dry whole ancho or pasilla chile seeded and crumbled or 1 small, dry whole hot red chile seeded, rice or 1 large russet potato peeled and diced, chopped fresh cilantro, zucchini sliced medium to large (optional), fresh spinach , trimmed of stems, washed, and cut into thin shreds aka chiffonade, limes cut into wedges

top round steaks , trimmed of fat and cut into thin strips across the grain (it s easier to slice thinly if it s partially frozen), yellow onions, quartered and sliced, beef stock (homade is best), red wine vinegar, garlic granules, salt, real hungarian paprika (find a spice shop that sells da kin , the real kind), fresh ground black pepper, green bell pepper , julinne, red bell pepper , julinne, brown sugar, cornstarch, soy sauce, garden tomatoes, cut into wedges, pineapple chunks , reserve liquid, jasmine rice, cooked (3 cups after cooking), cinnamon stick (cooked with the jasmine rice)

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

very finely chopped cabbage (about the size of rice), shredded carrots, minced onions (i grate mine,mainly just using the juice), sugar, salt, pepper, mayo, milk, buttermilk, tarragon vinegar.(dont worry i never have that stuff ,i use cider vinegar)

there are dozens of noodles famous in singapore from the street hawkers to upscale restaurants; singapore noodle is not 1 of them., lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer., rice noodles , soaked in cold water for 2 hours, and drained, baby shrimps, without shells, deveined, rinsed and drained, skinless chicken breast , 1/4-inch strips, white wine, soy sauce, cornstarch, ground white pepper, canola oil, to cook, minced ginger, scallions batons, 1-inch lengths, minced garlic, bean sprout , picked, red bell pepper , julienned, onion , julienned, eggs, lightly scrambled, madras curry powder, salt and white pepper to taste

grain white rice, bulgar wheat, chicken stock (if you don tsp have homemade stock i recommend tones soup base. ordinary bullion cubes don tsp have enou), onion, chopped, summer squash, shredded (go ahead and use up that big, tough 1), cumin, celery seed, garlic clove, minced, olive oil, butter, salt and pepper