Yield: 6 Servings
2 Ound Lean, boneless
- beef chuck
1 1/2 inch cubes
1 g Onion, thinly sliced
1 Up Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 g Red bell pepper, seeded and
Cut into thin, bite-size
Strips
1 1/2 Up Water
2 cn (about 14 1/2 oz.@)
Beef broth
------------------------YELLOW RICE----------------------------- g
Ear corn, cut into 3/4 inch Thick slices Up Coarsely shredded cabbage
Up Lightly packed cilantro Leaves Salt and pepper
THE SOUP Arrange beef cubes slightly apart in a single layer in a
shallow baking pan. Bake in a 500 oven until well browned (about 20
minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef
to crockpot. Pour a little of the water into baking pan, stirring to
dissolve drippings and pour into crockpot. Add broth and remaining
water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase
cooker setting to high; add corn. Cover; cook for 5 minutes. Add
cabbage; cover and cook until cabbage is bright green, 8 to 10 more
minutes. Stir in cilantro; season with salt and pepper. Ladle soup into
wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon
salad oil 1 small onion, finely chopped 1 cup long-grain white rice 1/4
teaspoon ground turmeric /4 cups water Heat oil in 2-quart pan over
medium heat. Add the onion; cook, stirring until onion is soft but not
browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring
occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
Cornish Hen Halves and Wild Rice
Yield: 4 Servings
1/4 c Green onions, sliced
1 T Margarine
1 t Chicken bouillon granules
1/4 t Ground sage
1/3 c Wild rice
1/3 c Long grain rice
1/4 c Carrot, shredded
2 T Snipped fresh parsley
2 Cornish game hens, halved
- lengthwise (1 to 1/2 pounds
- each)
1/4 c Apple juice concentrate
1 t Lemon juice
2 md Apples, sliced
In a medium saucepan, combine green onion, margarine, bouillon
granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild
rice; reduce heat. Cover and simmer for 30 minutes. Stir in long
grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.
In a shallow baking dish, spoon rice mixture into four mounds. Place
hens on rice mounds; cover loosely with foil. Roast in a 375F oven for
30 minutes.
Meanwhile, in a small bowl combine the apple juice concentrate and
lemon juice. Uncover hens; roast for about 35 minutes more or until
drumsticks can be twisted easily in sockets. During the last 15
minutes, add apple slices; brush hens and apples with apple juice
mixture.
Makes 4 servings.
1/4 c Green onions, sliced
1 T Margarine
1 t Chicken bouillon granules
1/4 t Ground sage
1/3 c Wild rice
1/3 c Long grain rice
1/4 c Carrot, shredded
2 T Snipped fresh parsley
2 Cornish game hens, halved
- lengthwise (1 to 1/2 pounds
- each)
1/4 c Apple juice concentrate
1 t Lemon juice
2 md Apples, sliced
In a medium saucepan, combine green onion, margarine, bouillon
granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild
rice; reduce heat. Cover and simmer for 30 minutes. Stir in long
grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.
In a shallow baking dish, spoon rice mixture into four mounds. Place
hens on rice mounds; cover loosely with foil. Roast in a 375F oven for
30 minutes.
Meanwhile, in a small bowl combine the apple juice concentrate and
lemon juice. Uncover hens; roast for about 35 minutes more or until
drumsticks can be twisted easily in sockets. During the last 15
minutes, add apple slices; brush hens and apples with apple juice
mixture.
Makes 4 servings.
Cooking Rice on the Stove
Yield: 1 Serving
1 Free Flow Recipe
This is gonna seem so simple that you won't believe that it will work,
but it does. The thing with rice cooking is that folks tend to make it
too hard. Get out a nice heavy pan with a tight fitting lid. (Visions
is nice for this cause you can see what's going on in the pot.) Get a
bag of normal ol' long grain rice++not Rice-A-Roni or Uncle Ben's or
any of that "converted" stuff. Dump as much into the pot as you like
(one cup dry makes about three cups cooked).
At this point, you can either rinse it or not. If you don't the rice
will be a tad stickier when done. (That makes it good for eating with
chopsticks.) If you rinse it well it will be a tad "fluffier".
Personally, over the years I've come to NOT rinse my rice. It's just
too much work and I can't really see that much difference in the
finished product.
Level the rice in the pot and place your index finger so that it just
touches the surface of the rice. Add water until the level comes just
up to the crease at the backside of the top of the first knuckle on
your index finger. Crank the heat up on the stove quite high and put
the pot of rice on the burner. Stir the rice lightly before it comes
to a boil, just once, so it doesn't stick. Let the shebang come to a
full, rolling boil, then lower the heat to about medium. Let it boil,
UNDISTURBED, until the free water evaporates and little holes appear in
the surface of the rice.
When this stage is reached, immediately lower the heat to the lowest
setting possible (one of those "flame tamers" that you set on the
burner can be helpful here), cover the rice and let it simmer and steam
for about twenty minutes. DO NOT LIFT THE LID UNTIL THE TIME HAS
ELAPSED-DO NOT STIR THE RICE!!! Sorry++didn't mean to shout. ;-} When
the time has passed you will have a pot of perfectly cooked rice.
Fluff it a bit when you put it in the serving dish. No complex
procedures, no measurements and very little fuss and muss...
This is an old Chinese method of cooking rice and it works regardless
of the amount of rice used. Just remember the "first knuckle rule" and
things should work well. I don't add salt to mine, but I don't imagine
that it would cause any problems. I've never cooked brown rice this
way, but I imagine it would work if you doubled the steaming time.
Another easy way to get perfect rice is to buy one of those Japanese
rice cookers. They run around forty bucks and are really quite good at
what they do. I'm using one made by Hitachi that works very well.
1 Free Flow Recipe
This is gonna seem so simple that you won't believe that it will work,
but it does. The thing with rice cooking is that folks tend to make it
too hard. Get out a nice heavy pan with a tight fitting lid. (Visions
is nice for this cause you can see what's going on in the pot.) Get a
bag of normal ol' long grain rice++not Rice-A-Roni or Uncle Ben's or
any of that "converted" stuff. Dump as much into the pot as you like
(one cup dry makes about three cups cooked).
At this point, you can either rinse it or not. If you don't the rice
will be a tad stickier when done. (That makes it good for eating with
chopsticks.) If you rinse it well it will be a tad "fluffier".
Personally, over the years I've come to NOT rinse my rice. It's just
too much work and I can't really see that much difference in the
finished product.
Level the rice in the pot and place your index finger so that it just
touches the surface of the rice. Add water until the level comes just
up to the crease at the backside of the top of the first knuckle on
your index finger. Crank the heat up on the stove quite high and put
the pot of rice on the burner. Stir the rice lightly before it comes
to a boil, just once, so it doesn't stick. Let the shebang come to a
full, rolling boil, then lower the heat to about medium. Let it boil,
UNDISTURBED, until the free water evaporates and little holes appear in
the surface of the rice.
When this stage is reached, immediately lower the heat to the lowest
setting possible (one of those "flame tamers" that you set on the
burner can be helpful here), cover the rice and let it simmer and steam
for about twenty minutes. DO NOT LIFT THE LID UNTIL THE TIME HAS
ELAPSED-DO NOT STIR THE RICE!!! Sorry++didn't mean to shout. ;-} When
the time has passed you will have a pot of perfectly cooked rice.
Fluff it a bit when you put it in the serving dish. No complex
procedures, no measurements and very little fuss and muss...
This is an old Chinese method of cooking rice and it works regardless
of the amount of rice used. Just remember the "first knuckle rule" and
things should work well. I don't add salt to mine, but I don't imagine
that it would cause any problems. I've never cooked brown rice this
way, but I imagine it would work if you doubled the steaming time.
Another easy way to get perfect rice is to buy one of those Japanese
rice cookers. They run around forty bucks and are really quite good at
what they do. I'm using one made by Hitachi that works very well.
Company Microwave Rice
Yield: 4 Servings
1 c Rice; unconverted, uncooked
2 T Butter
1/3 c Celery; finely chopped
1/3 c Green onion; finely chopped
3 T Soy sauce
1 c Bouillon; chicken
1/2 c Mushrooms; fresh sliced
1/2 c Peas; frozen
Combine
rice and butter and cook, uncovered on HIGH (100%) for 4 to minutes or
till rice has browned. Stir 2 times while cooking. Add celery and green
onions and cook an additional minute. Add remaining ingredients except
mushrooms and peas. Stir well and return to microwave. Stir and let
stand covered for 10 minutes. If mushrooms and peas are done, serve.
If not, microwave 3-5 minutes to complete. Fluff and serve.
1 c Rice; unconverted, uncooked
2 T Butter
1/3 c Celery; finely chopped
1/3 c Green onion; finely chopped
3 T Soy sauce
1 c Bouillon; chicken
1/2 c Mushrooms; fresh sliced
1/2 c Peas; frozen
Combine
rice and butter and cook, uncovered on HIGH (100%) for 4 to minutes or
till rice has browned. Stir 2 times while cooking. Add celery and green
onions and cook an additional minute. Add remaining ingredients except
mushrooms and peas. Stir well and return to microwave. Stir and let
stand covered for 10 minutes. If mushrooms and peas are done, serve.
If not, microwave 3-5 minutes to complete. Fluff and serve.
Columbian Squash Stuffed With Dirty Rice
Yield: 6 Servings
1 Columbian squash, about
- 5 pounds
1 lb Extra lean ground chuck
1/4 lb Chicken giblets, chopped fine
1/4 lb Bulk sausage
2 T McIlhenny Tabasco pepper
- sauce
1/4 t Salt
2 Small cayenne peppers,
- chop fine
Olive oil
2 c Beef stock or water
The Columbian squash used in this recipe may be replaced with a small
pumpkin, as the edible portions are similar in color, taste and
texture.
Cut and remove a section of the squash top as if you were about to
carve a "Jack-O-Lantern". Remove the seeds and stringy parts of the
vegetable. Mix the salt and McIlhenney Co. Tabasco sauce and rub onto
the inside of the squash (or pumpkin). Replace the squash top, and
microwave on high for about 5 minutes. While squash is in the
microwave, brown the ground meats, along with the chicken giblets in a
small amount of olive oil in a heavy skillet. When the meats are
browned, drain off excess fat, then add beef stock or water bring to a
boil, add the package of dirty rice mix, return to boil, lower heat and
simmer 5 minutes. Place the mixture into the squash or pumpkin, replace
the top and microwave on high for about 6 minutes per pound of squash.
1 Columbian squash, about
- 5 pounds
1 lb Extra lean ground chuck
1/4 lb Chicken giblets, chopped fine
1/4 lb Bulk sausage
2 T McIlhenny Tabasco pepper
- sauce
1/4 t Salt
2 Small cayenne peppers,
- chop fine
Olive oil
2 c Beef stock or water
The Columbian squash used in this recipe may be replaced with a small
pumpkin, as the edible portions are similar in color, taste and
texture.
Cut and remove a section of the squash top as if you were about to
carve a "Jack-O-Lantern". Remove the seeds and stringy parts of the
vegetable. Mix the salt and McIlhenney Co. Tabasco sauce and rub onto
the inside of the squash (or pumpkin). Replace the squash top, and
microwave on high for about 5 minutes. While squash is in the
microwave, brown the ground meats, along with the chicken giblets in a
small amount of olive oil in a heavy skillet. When the meats are
browned, drain off excess fat, then add beef stock or water bring to a
boil, add the package of dirty rice mix, return to boil, lower heat and
simmer 5 minutes. Place the mixture into the squash or pumpkin, replace
the top and microwave on high for about 6 minutes per pound of squash.
Coconut Rice Noodles
Yield: 4 Servings
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Seasoning
Preparation: Cut the tofu into 2.5cm cubes Crumble the creamed coconut
Grate the onion Finely slice the chillies Crush the garlic cloves
Thinly slice the spring onions Chop the fresh coriander
Pour boiling water over the noodles and leave for one minute then rinse
wuth cold water and drain thoroughly.
Heat the oil in a large frying pan and fry the tofu cubes until lightly
golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut,
soy sauce, onion, chillies and garlic and simmer for 5 minutes.
Add the cooked noodles, beansprouts, spring onion slices and fried tofu
and cook for a further 3 minutes. Season to taste, add the coriander
and serve.
cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
(medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Seasoning
Preparation: Cut the tofu into 2.5cm cubes Crumble the creamed coconut
Grate the onion Finely slice the chillies Crush the garlic cloves
Thinly slice the spring onions Chop the fresh coriander
Pour boiling water over the noodles and leave for one minute then rinse
wuth cold water and drain thoroughly.
Heat the oil in a large frying pan and fry the tofu cubes until lightly
golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut,
soy sauce, onion, chillies and garlic and simmer for 5 minutes.
Add the cooked noodles, beansprouts, spring onion slices and fried tofu
and cook for a further 3 minutes. Season to taste, add the coriander
and serve.
cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
(medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
Chunky Chicken Rice Soup
Yield: 7 Servings
1 c Cooked cubed chicken
1 t Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 t Poultry seasoning
1/4 t Pepper
1 c Minute Rice
1 T Dried parsley
>. In a skillet, fry chicken in hot oil until browned. Add broth,
water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce
heat to low, cover and simmer 5 minutes. Stir in Minute Rice and
parsley; cover, remove from heat. Let stand 5 minutes before serving.
1 c Cooked cubed chicken
1 t Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 t Poultry seasoning
1/4 t Pepper
1 c Minute Rice
1 T Dried parsley
>. In a skillet, fry chicken in hot oil until browned. Add broth,
water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce
heat to low, cover and simmer 5 minutes. Stir in Minute Rice and
parsley; cover, remove from heat. Let stand 5 minutes before serving.
Chinese: Shrimp Fried Rice
Yield: 3 Servings
---CATE VANICEK---
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t Salt
Peanut oil
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, /4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better to
use day-old rice. If you must use freshly cooked rice, you may spread
the rice on a cookie sheet and let cool completely before you stir-fry
it.
---CATE VANICEK---
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t Salt
Peanut oil
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, /4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better to
use day-old rice. If you must use freshly cooked rice, you may spread
the rice on a cookie sheet and let cool completely before you stir-fry
it.
Chinese Pork & Shrimp Rice Noodles in Broth
Yield: 6 Servings
4 Oriental mushrooms; dried
. * OR *
. 6 fresh mushrooms
6 Leaves of Napa cabbage
1/2 lb Pork chop meat; thinly
. sliced into 1/4" strips
1 T Soy sauce
1 t Hoisin sauce
3 T Water
2 t Cornstarch
4 T Vegetable oil
3 Green onions; cut into 2"
. slivers
1 c Small shrimp; peeled &
. deveined
8 c Chicken stock
1/2 lb Rice stick noodles (may
. substitute egg noodles
. or vermicelli)
1 t Salt
1/4 t Black pepper
Soak the dried mushrooms in hot water for 10 minutes. Remove the stems
and slice the caps into strips. (Just slice the fresh mushrooms, if
using fresh). Set aside.
Stack the cabbage leaves; then cut across into strips 2 inches wide.
Cut each strip across the width into slivers 2 inches in length. Set aside.
Place the pork strips in a bowl with the soy sauce, hoisin sauce, water
and cornstarch. Mix until the pork is thoroughly coated. set aside to
marinate for 20 minutes.
Heat the oil in a wok or large skillet over high heat and stir-fry the
pork for 3 minutes. Using a slotted spoon, drain the pork and remove
to a paper-towel-lined plate.
Bring the oil back up to high heat and stir-fry the mushrooms and
onions for 2 minutes. Add the shredded cabbage and shrimp and fry
until the shrimp becomes pink and the cabbage becomes limp.
Add the stock and bring to a boil. Add the rice noodles and boil for
one minute. Return the pork to the wok just to heat through and season
with the salt and pepper.
NOTE: Some ingredients may be available only at Asian grocers.
Vietnamese variation: Omit the mushrooms. Stir-fry the onions with the
pork. Substitute 3 large tomatoes, each cut into 6 segments, for the
cabbage. Serve the soup in individual bowls, first placing a lettuce
leaf torn into a few pieces, a few bean sprouts, 4 or 5 narrow strips
of cucumber, 3 mint leaves and a scattering of chopped cilantro leaves
in the bottom of each bowl before pouring the soup in. Garnish with a
sprinkling of crushed peanuts. This version may also be made with
chicken instead of pork.
Nutritional Information per serving: 411 calories, 20g fat, 122mg
cholesterol, 1753mg sodium
4 Oriental mushrooms; dried
. * OR *
. 6 fresh mushrooms
6 Leaves of Napa cabbage
1/2 lb Pork chop meat; thinly
. sliced into 1/4" strips
1 T Soy sauce
1 t Hoisin sauce
3 T Water
2 t Cornstarch
4 T Vegetable oil
3 Green onions; cut into 2"
. slivers
1 c Small shrimp; peeled &
. deveined
8 c Chicken stock
1/2 lb Rice stick noodles (may
. substitute egg noodles
. or vermicelli)
1 t Salt
1/4 t Black pepper
Soak the dried mushrooms in hot water for 10 minutes. Remove the stems
and slice the caps into strips. (Just slice the fresh mushrooms, if
using fresh). Set aside.
Stack the cabbage leaves; then cut across into strips 2 inches wide.
Cut each strip across the width into slivers 2 inches in length. Set aside.
Place the pork strips in a bowl with the soy sauce, hoisin sauce, water
and cornstarch. Mix until the pork is thoroughly coated. set aside to
marinate for 20 minutes.
Heat the oil in a wok or large skillet over high heat and stir-fry the
pork for 3 minutes. Using a slotted spoon, drain the pork and remove
to a paper-towel-lined plate.
Bring the oil back up to high heat and stir-fry the mushrooms and
onions for 2 minutes. Add the shredded cabbage and shrimp and fry
until the shrimp becomes pink and the cabbage becomes limp.
Add the stock and bring to a boil. Add the rice noodles and boil for
one minute. Return the pork to the wok just to heat through and season
with the salt and pepper.
NOTE: Some ingredients may be available only at Asian grocers.
Vietnamese variation: Omit the mushrooms. Stir-fry the onions with the
pork. Substitute 3 large tomatoes, each cut into 6 segments, for the
cabbage. Serve the soup in individual bowls, first placing a lettuce
leaf torn into a few pieces, a few bean sprouts, 4 or 5 narrow strips
of cucumber, 3 mint leaves and a scattering of chopped cilantro leaves
in the bottom of each bowl before pouring the soup in. Garnish with a
sprinkling of crushed peanuts. This version may also be made with
chicken instead of pork.
Nutritional Information per serving: 411 calories, 20g fat, 122mg
cholesterol, 1753mg sodium
Chinese Fried Rice
Yield: 4 Servings
4 c Rice, leftover; cold
6 sl Bacon; cooked,crumbled OR-
1/4 c BACOs
1 T Sugar, white
3 T Soy sauce dark
3 Eggs
4 Green onions; including
- green, sliced
1/4 c Peas, frozen (optional)
- Bacon drippings or oil
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs
in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and
stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and cooked
eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken, ham,
etc. Add with the green onions and peas.
MEATLESS VERSION
Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.
4 c Rice, leftover; cold
6 sl Bacon; cooked,crumbled OR-
1/4 c BACOs
1 T Sugar, white
3 T Soy sauce dark
3 Eggs
4 Green onions; including
- green, sliced
1/4 c Peas, frozen (optional)
- Bacon drippings or oil
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs
in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and
stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and cooked
eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken, ham,
etc. Add with the green onions and peas.
MEATLESS VERSION
Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.
Chinese Crab Rice
Yield: 6 Servings
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.
Chinese Chicken Cooked with Rice
Yield: 4 Servings
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
--------------------------GARNISH-------------------------------
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the
scallions.
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
--------------------------GARNISH-------------------------------
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the
scallions.
Chil-Beer Brisket Of Beef Over Wild Rice Amadine
Yield: 8 Servings
2 1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.
2 1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.
Chickenlegs with Mango Chutney & Carott-Rice
Yield: 2 Servings
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot
summerdays.
Chil-
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot
summerdays.
Chil-
Chicken-Flavored Rice Mix
Yield: 1 Serving
4 c Uncooked Long Grain Rice
1 t Salt
2 t Dried Parsley Flakes
4 T Instant Chicken Bouillon
2 t Dried Tarragon
1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups into three 1-pint containers and
label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use
within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
4 c Uncooked Long Grain Rice
1 t Salt
2 t Dried Parsley Flakes
4 T Instant Chicken Bouillon
2 t Dried Tarragon
1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups into three 1-pint containers and
label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use
within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
Chicken Yellow Rice
Yield: 4 Servings
2 x Chicken Breasts, Halved
1 T Extra-Virgin Olive Oil
Garlic Clove, Chopped
1 sm Onion, Chopped Fine
1 c Raw Rice
3 c Water
1 pn Saffron Threads Or Powder
1 c Chopped Broccoli (Or Frozen)
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender
(at least 30 min.), adding extra water if necessary. When the rice is
nearly tender, add the broccoli to the top of the pot and cover. Cook
for 5 min more. Broccoli should be bright green and tender when the
meal is cooked. If the rice is done before the broccoli, simply turn
off the heat, cover the pot again, and let the broccoli finish cooking
by steaming. Children like the novel idea of "yellow" rice.
2 x Chicken Breasts, Halved
1 T Extra-Virgin Olive Oil
Garlic Clove, Chopped
1 sm Onion, Chopped Fine
1 c Raw Rice
3 c Water
1 pn Saffron Threads Or Powder
1 c Chopped Broccoli (Or Frozen)
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender
(at least 30 min.), adding extra water if necessary. When the rice is
nearly tender, add the broccoli to the top of the pot and cover. Cook
for 5 min more. Broccoli should be bright green and tender when the
meal is cooked. If the rice is done before the broccoli, simply turn
off the heat, cover the pot again, and let the broccoli finish cooking
by steaming. Children like the novel idea of "yellow" rice.
Chicken Rice Soup
Yield: Makes 8-3/4 cup servings
2 Garlic cloves - finely
Chopped
2/3 c Onion - chopped (about 1
md Onion)
8 c Basic chicken stock - (see
Recipe)
3 Celery stalks - cut in
1/2 -inch slices
3 Carrots - peeled and cut
1/2 -inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in
Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of
the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2
- 3 more minutes, and serve.
2 Garlic cloves - finely
Chopped
2/3 c Onion - chopped (about 1
md Onion)
8 c Basic chicken stock - (see
Recipe)
3 Celery stalks - cut in
1/2 -inch slices
3 Carrots - peeled and cut
1/2 -inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in
Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of
the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2
- 3 more minutes, and serve.
Chicken Rice Skillet
Yield: 4 Servings
1 T Oil
1/4 c Green onions, chopped
1 Garlic cloves, crushed
2 Chicken breasts, boneless
1 cn Cream of mushroom soup
1 1/2 c Milk
4 oz Mushrooms, canned
1/4 t Black pepper
1 1/4 c Rice, quick, uncooked
Cut chicken into thin strips. Heat oil in skillet. Add onions and
garlic and cook two minutes, stirring occasionally. Add chicken. Cook
until browned on all sides.
Stir in soup, milk, mushrooms, and pepper. Heat to boiling. Add rice;
reduce heat to low. Cover; simmer until done, stirring occasionally.
Garnish with additional chopped green onions.
Sylvia's comments: This is a keeper. Quick, easy, and VERY low-fat if
you trim the fat from the chicken, use Campbell's fat-free soup and
low-fat milk. I threw in 1/2 lb frozen green beans, too, since I like
all-in-one meals.
1 T Oil
1/4 c Green onions, chopped
1 Garlic cloves, crushed
2 Chicken breasts, boneless
1 cn Cream of mushroom soup
1 1/2 c Milk
4 oz Mushrooms, canned
1/4 t Black pepper
1 1/4 c Rice, quick, uncooked
Cut chicken into thin strips. Heat oil in skillet. Add onions and
garlic and cook two minutes, stirring occasionally. Add chicken. Cook
until browned on all sides.
Stir in soup, milk, mushrooms, and pepper. Heat to boiling. Add rice;
reduce heat to low. Cover; simmer until done, stirring occasionally.
Garnish with additional chopped green onions.
Sylvia's comments: This is a keeper. Quick, easy, and VERY low-fat if
you trim the fat from the chicken, use Campbell's fat-free soup and
low-fat milk. I threw in 1/2 lb frozen green beans, too, since I like
all-in-one meals.
Chicken 'n Rice in a Bag
Yield: 4 Servings
-Virginia Sonier (HCMC24B
3 lb Chicken parts
2/3 c Water
1 c Raw converted rice
1 package Dry onion soup mix
1 cn Cream of chicken soup
Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in
crock-pot; stir well to mix in soup. Place chicken in a see-through
roasting bag; add dry onion soup mix. Shake bag to coat chicken well.
Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and
place in crock-pot on top of rice. Cover and cook on LOW setting 8-10
hrs.
-Virginia Sonier (HCMC24B
3 lb Chicken parts
2/3 c Water
1 c Raw converted rice
1 package Dry onion soup mix
1 cn Cream of chicken soup
Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in
crock-pot; stir well to mix in soup. Place chicken in a see-through
roasting bag; add dry onion soup mix. Shake bag to coat chicken well.
Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and
place in crock-pot on top of rice. Cover and cook on LOW setting 8-10
hrs.
Chicken Livers and Mushrooms with Rice 100
Yield: 6 Servings
10 x Minutes preparation time
25 x Minutes cooking time
------------------------INGREDIENTS----------------------------- c
Chicken broth /2 c Rice tb Butter Chicken livers; cut into -1/2 inch
pieces /2 c Onion; chopped /2 c Mushrooms; sliced Freshly ground
pepper tb Dry white wine tb Fresh parsley; chopped /2 c Parmesan
cheese; grated
In a medium-size saucepan, bring chicken broth to a boil. Add rice,
reduce heat to low, and cook, covered, until broth is absorbed by rice,
about 15 minutes.
Meanwhile, in a large frying pan, melt butter over medium-low heat.
Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with
pepper. Add wine and simmer 2 minutes.
Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver
mixture into center. Srinkle with parsley and Parmesan cheese.
10 x Minutes preparation time
25 x Minutes cooking time
------------------------INGREDIENTS----------------------------- c
Chicken broth /2 c Rice tb Butter Chicken livers; cut into -1/2 inch
pieces /2 c Onion; chopped /2 c Mushrooms; sliced Freshly ground
pepper tb Dry white wine tb Fresh parsley; chopped /2 c Parmesan
cheese; grated
In a medium-size saucepan, bring chicken broth to a boil. Add rice,
reduce heat to low, and cook, covered, until broth is absorbed by rice,
about 15 minutes.
Meanwhile, in a large frying pan, melt butter over medium-low heat.
Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with
pepper. Add wine and simmer 2 minutes.
Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver
mixture into center. Srinkle with parsley and Parmesan cheese.
Subscribe to:
Posts (Atom)