1457 spilt pilaf Recipes

lean ground beef, onion, chopped, garlic, minced or pressed , optional, tomatoes, catsup, chili powder, salt, dijon-style mustard, hamburger buns , spilt, (plain or with sesame seeds), buttered, shredded chedder cheese, shredded iceberg lettuce, diced tomatoes and sliced black olives for garnish, taco sauce , if desired

olive oil, garlic cloves, minced, ground cumin, oregano, grain rice, pine nuts (pinons), chicken stock

cooked chicken breasts, chopped, rice pilaf mix (curry flavor or add 1/2 tsp curry powder to regular rice pilaf), diced tomatoes, drained, frozen peas, unsalted cashews

butter, uncooked spaghetti, broken, minced onion, minced garlic, uncooked jasmine rice, vegetable broth, salt and pepper to taste, fresh asparagus, trimmed and cut into 2 inch pieces, cashew halves

brownie mix, favorite flavor ice cream, sliced fresh strawberries, bananas, sliced (1 1/2 cups), chopped fresh pineapple, chopped pecans, hot fudge topping

ground beef, onion, chopped, cheddar cheese soup, ketchup, black pepper, hamburger buns , spilt and toasted

ground beef, chopped onion, stewed tomatoes, cut up, tomato sauce, catsup, chili powder, worcestershire sauce, minced garlic, salt, brown sugar, hamburger buns , spilt and toasted

ground chuck, cajun hot sauce , or to taste, hickory wood chips, soaked for 30 minutes, muffaletta buns , or other very large rolls, spilt, maple bacon , cooked until crisp, gorgonzola cheese sauce , recipe follows, barbeque sauce , recipe follows

vegetable oil , 1 turn of the pan, ground sirloin, chicken stock , eyeball it, 1/2 a 14-oz can or box, sweet paprika, worcestershire sauce, salt and pepper, burger buns , spilt, or kaiser rolls, split, yellow skinned onion, finely chopped

andouille links cut on the bias into 2-inch slices, flour, olive oil, onion, cut into 1-inch rings, green pepper, cut into 1-inch rings, essence , recipe follows, veal reduction, creole mustard, french bread loafs, spilt in half, slaw, zap potato chips, omar pies, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

bacon, diced small, diced onions, minced shallots, carrots diced small, celery diced small, minced garlic, chicken stock, spilt peas, ham hock (6 oz), heavy cream, salt and pepper to taste, cooked split peas, fresh black pepper

milk, vanilla bean , spilt, egg yolks, sugar, salt, vanilla extract ( 2oz), whipping cream

bulgar wheat, grated lemon zest or 1/2 tsp dried lemon zest, lemon juice, green onion, sliced fine, garlic clove, pressed, tabasco sauce or 1/2 tsp hot pepper sauce, garbanzo beans, drained and coarsely chopped, sliced black olives, salt, cayenne pepper, dried apple (see note ), raisins (see note ) or 2 tbsp currants (see note), apple juice (more if needed, see note) or 1/4 cup water (more if needed, see note), chopped toasted pecans , walnuts (optional) or 2 tbsp almonds (optional), butter, salt

chicken rice pilaf mix or 1 (5 oz) package yellow rice mix, found at most supermarkets, oil, minced ginger, garlic , smashed, sliced mushrooms, drained, tortillas, lettuce leaf, grilled chicken, cut in strips, green onion, low sodium soy sauce

wild rice, water, chicken rice pilaf mix , pilaf, coarsely chopped cooked chicken (about 1-1/2 lbs), sweet red pepper , cut into thin bite-size strips, fresh pea pods, trimmed , strings removed, and pods cut into thin bite-size strips, bottled lemon-pepper salad dressing, bottled french dressing, ground black pepper, green onions, cut into thin strips* (about 10 total ), fresh pea pods (optional)

basmati rice, washed and soaked for 20 minutes and then drained, fresh milk, cream, beaten, sugar, cumin seed, cinnamon, cardamoms, bay leaf, ghee, canned chopped mixed fruit (drained ), edible fresh rose petals, finely broken, salt

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

olive oil, divided, chopped onion, dried rosemary, crushed red pepper, thick) sliced portobello mushrooms (about 1/2 lb), sliced button mushrooms (about 1 lb), water, tomato paste, sherry vinegar, quick mushroom stock or water, garlic cloves, minced, chopped fresh parsley, salt, black pepper, cooked wild-rice pilaf (such as uncle ben s wild blend or lundberg s wehani rice pilaf)