I'll share my recipe, if you'll share yours, September 2, 2011

12 years ago

Jamie Olivers Garlic and Nutmeg Rice

This is adapted to work with a smaller amount of rice, cooked in a rice cooker before adding the flavoring. The spices and garlic add a great flavor that is not overpowering.

1 rice cooker cup of rice cooked in a rice cooker

1 Tbs olive oil

1 Tbs butter

3 cloves of garlic, minced

1/4 tsp of grated nutmeg. I used fresh. Maybe more if youÃ¯Â¿Â½re using dried?

salt and pepper to taste

1/2 tsp cinnamon

a few squeezes of fresh lemon juice

Cook the rice. When itÃ¯Â¿Â½s almost done, heat the oil and butter in a skillet over low heat, then add the garlic and cook a few minutes until softened, stirring. Stir in the nutmeg, salt, pepper and cinnamon.

When the rice is done, add it to the pan and stir everything together. Squeeze the lemon juice over it all and mix it in.

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Comments (3)

Jasdip
12 years ago
These got 5 stars on 7 reviews:

Rich, Fudgy Brownies (Fine Cooking)

8 oz. (1 cup) unsalted butter; more softened butter for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350F. Butter and flour a 9-inch-square metal baking pan.

Melt the butter in a medium saucepan over medium heat. Remove the pan from heat and whisk or stir in the sugar, followed by all four of the eggs and the vanilla.

Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.
Marilyn Sue McClintock
12 years ago
Touch-of-Lemon Sugar Cookies

2 cups sugar
1 cup butter or margarine, softened
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 teaspoon vanilla
2 eggs
3 1/4 cups All Purpose or Unbleached Flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Sugar

In large bowl, blend first 6 ingredients until smooth. (Lightly spoon flour into measuring cup; level off.) Stir in flour, salt, soda and cream of tartar. Chill 1 hour. Preheat oven to 325F. Form dough into 1-inch balls; roll each in sugar. Place 2 inches apart on greased cookie sheets. Bake 15 to 20 minutes until light golden brown. (Cookies will be soft in center.) Cool 2 minutes; remove from cookie sheets. 4 to 5 dozen cookies.

Sue
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Apple Meringue 2 cups hot stewed apples 1/4 cup sugar 2 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 eggs, separated 1/4 cup sifted confectioner's sugar 1 teaspoon vanilla extract Combine the stewed apples, sugar, butter, lemon juice, and spices; mix well. Beat the egg yolks; add to the apple mixture and beat until light. Pour into a buttered 1 qt. baking dish. Bake at 400 F. degrees about 15 minutes. Remove from oven and reduce heat to 325 F. degrees. Beat the egg whites until rounded peaks are formed. Beat in the confectioner's sugar and extract. Cover apple mixture with meringue. Return to oven and bake until meringue is lightly browned. 6 to 8 servings. For stewed apples. Wash, pare, core, and cut 3 large apples, (1 lb.) into pieces. Put into a heavy saucepan, add about 1/4 cup water, cover, and cook apples over medium heat until tender, about 8 minutes. From Pennsylvania Dutch Cookbook Fine Old Recipes Sue
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Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix! Slow Cooker Family-Favorite Pot Roast Makes: 6 servings 2 teaspoons olive or vegetable oil 2- to 2 1/2-pound beef bottom round roast 6 medium potatoes, cut into 2-inch pieces (about 4 cups) 2 1/2 cups baby-cut carrots 2 cups sliced fresh mushrooms (about 5 ounces) 1 medium stalk celery, sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 can (14.5 ounces) diced tomatoes, undrained 1 can (10.5 ounces) condensed beef consomme or broth 1 can (5.5 ounces) eight-vegetable juice (2/3 cup) 1/4 cup all-purpose flour Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables. Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained. Sprinkle with chopped fresh parsley just before serving.
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glenda_al
12 years ago
Southern Tomato Pie Recipe
5-6 ripe tomatoes, sliced

1 (9 inch) pie crust

1/2 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup mayonnaise

1/3 cup fresh basil leaves, chopped

Salt, pepper & oregano to taste

Slice tomatoes. Place in a colander in the sink or line individually on a paper towel. Salt tomatoes. Let juices drain for 10-20 minutes.

Preheat oven to 350 degrees F. Bake the pie crust for 5 to 7 minutes or until browned.

Add sliced tomatoes, onions, and basil to the pie crust. Season with salt, pepper and oregano. In a medium bowl, mix mozzarella, parmesan and mayonnaise. Spread evenly over tomatoes.

Bake 25-30 minutes or until lightly browned. Serve warm.

I'll share my recipe, if you'll share yours, September 2, 2011

Comments (3)

Jasdip

Marilyn Sue McClintock

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glenda_al

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