the old 'glorified rice' recipe...?
16 years ago
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Comments (9)
16 years ago- 16 years ago
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Looking for a good chicken and rice casserole recipe
Comments (7)This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary. Chipotle Chicken and Rice (Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired...See MoreMango Rice Recipe
Comments (5)My 21 month old loves mango. I just got a mango cutter as a gift. Who knew such a thing existed. Here are some other mango recipes if you're interested. The gazpacho and smoothie from recipe rewards are great. Here is a link that might be useful: mango recipes...See MoreLooking for an old recipe
Comments (10)It sounds like Spaetzle that my DH makes that he got from his German mother. You boil the cut pieces then brown in butter. Here the recipe and another Slovak recipe where it is served with cottage cheese. Clare Spaetzle 3 cups flour 4 eggs 1/4 tsp. Nutmeg (optional) 1-2 tsp. salt 1 quart cold water Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with a brown gravy or beef stock. For Gwen Phillips, Mifflin Junction, who wanted a Slovak recipe for spaetzle-like dumplings cooked in cottage cheese in a skillet, with lots of butter. From E. Luttner, Latrobe, Westmoreland County, who writes, "This recipe, contributed by Josy Walton, is compliments of the cooking ladies of St. Florian Catholic Church in United, Pa." Dry Cottage Cheese Haluski 1 bag (12 ounces) wide noodles (or Spaetzle) 3 sticks margarine, melted 1 carton dry cottage cheese Salt and ground black pepper, to taste Cook the noodles according to package directions. Drain. Return to the pot. In a skillet, melt the margarine and brown it a little. Pour over the noodles, fold it in to coat and heat slowly. Fold in the cottage cheese and heat slowly. Season with salt and pepper....See MoreRECIPE: rice pudding
Comments (12)I guess rice pudding is a comfort food for sure. My version may be considered as exotic but in India this is how we make it. Try it once and I promise you will have no left over. Rice 1 cup 2 cans of evaporated milk 1 can of condensed milk 1 cup of heavy cream 1 tsp of freshly ground cardamom (cinnamon is not a substitute) 2 healthy pinches of saffron threads Nuts of your choice (traditionally we use sweet almond slivers and pistachio slivers) Cook the rice first in plain water until they are completely cooked and mushy. Add all the milks to a pan along with the cooked rice and cook them down for atleast 30-40 minutes (stirring constantly) until it's nice and thick and bubbly. Add the cardamom, saffron (I like to pinch my threads and crumble them in the pan directly). Taste sugar and add a bit more if you like it sweet (I sometimes skip it because condensed milk has plenty of it). Let it chill in the refrigerator. Serve with a healthy sprinkling of nuts....See More- 16 years ago
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