Hot Food & Recipes

Servings: 3 Servings
Category: Rice
Ingredients

• 5 oz Saffron rice mix
• 15 oz Black beans; canned
• 3 tb Lime juice
• 1 ts Chili powder
• 1/2 ts Cumin
• 2 tb Fresh cilantro; chopped
• Sour cream
• Green onions; sliced
• Cilantro

Directions
From: K Bradley <73207.1132@compuserve.com> Date: Wed, 8 May 1996 17:35:26 -0400 (EDT) Recipe by: Southern Living Cook rice mix according to package directions; keep warm. Drain beans, reserving 2 T liquid. Combine beans, reserved liquid, lime jui chili powder, and cumin in a saucepan. Cook over medium heat until thorough heated; stir in 1 T cilantro. Serve beans over rice; sprinkle with remainin cilantro. Garnish with sour cream, green onions and cilantro, if desired. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #77 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Rice | Chicken | Indian | Main dish
Ingredients

• 3/4 c Rice Basmati
• - or long-grain rice
• 1 1/2 c Less 2 tbsp water
• 1 ts Oil
• Salt to taste
• 1/2 lb Chicken
• - cut into small pieces
• 3 tb Oil
• 1 lg Onion chopped
• 1/2 ts Ginger paste
• 1/2 ts Garlic paste
• 1 ts Ground cumin
• 1 ts Ground coriander
• 1/2 ts Turmeric powder
• 1 Bay leaf
• 2 Cloves
• 2 Cardamoms
• pn Cinnamon
• 1 sm Tomato quartered
• 1 sm Potato
• - peeled and quartered
• 3 tb Plain yogurt
• 1/4 ts Saffron

Directions
Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. Heat oil in a large saucepan (medium heat), add onions and fry till golden around the edges, add garlic and ginger. All at once add all the spices and fry one minute longer. Add all other ingredients except saffron. Add salt to taste. Cover and cook on low heat till chicken is tender, stirring occasionally (about 1/2 hour). There should be very little liquid remaining in the pan. (During cooking a little water may be added if necessary to avoid sticking). Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two tsp of milk. Cover with remaining rice, cover and cook on very low heat for ten minutes. Serve accompanied with whipped, lightly sweetened yogurt. The chicken could be substituted with 1/2 pound of mixed vegetables.

Servings: 6 Servings
Category: Rice
Ingredients

• 6 tb Butter
• 1/2 c Almonds
• 1/2 c Cashews
• 1/2 c Raisins
• 3/4 c Chicken stock
• Saffron Rice

Directions
Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. TO SERVE: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 ~ 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Rice/grain-
Ingredients

• 1/4 c Mayonnaise, regular or low
• -fat
• 2 ts Dijon mustard
• 1/2 ts Grated lemon rind
• 2 tb Lemon juice
• Salt and freshly ground
• -black pepper
• 1/2 c Walnuts, chopped
• 1 c Precooked wheat berries
• 2 Stalks celery, finely diced
• 1 sm Red bell pepper, finely
• -diced
• 1 Mcintosh apple, cored,
• -finely diced
• Bibb or boston lettuce
• -leaves

Directions
In the bottom of a mixing bowl blend the mayonnaise, mustard, lemon rind and juice; season to taste with salt and pepper. Blend in the walnuts, wheat berries, celery, bell pepper, apple and adjust the seasoning. Serve over lettuce. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6670 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Servings: 6 Servings
Category: Rice | Family & fr
Ingredients

• 1/2 c Chopped Onions
• 1/2 c Green Peppers; chopped
• 1/2 c Butter; melted
• 2 Cubes Chicken Bouillon Cube
• 2 c Boiling Water
• 1 c Rice; uncooked
• 3/4 c Beer
• 1/2 ts Salt
• 1/4 ts Pepper
• 1/4 ts Ground Thyme

Directions
Saut?onion and green pepper in butter until tender. Dissolve bouillon in boiling water; add to onion and green pepper mixture. Stir in the beer and seasonings. Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed. NOTES : Possum Kingdom Lake Cookbook Recipe by: Mrs. James Bachus, Victoria, Texas Posted to MC-Recipe Digest by Barb at PK on Apr 20, 1998

Servings: 2 Servings
Category: Rice
Ingredients

• 1 sm Red onion; chopped
• -finely
• 1 Clove garlic; chopped finely
• 8 oz Chanterelles (girolles)
• 1 tb Fresh basil leaves; chopped
• 3 oz Butter
• 2 oz Fresh parmesan cheese;
• -grated (optional)
• 6 oz Italian Risotto rice
• 5 oz White wine
• 15 oz Vegetable bouillon

Directions
In a large frying pan, gently fry the onion and garlic in half the butter, until soft and golden. Add the basil and chanterelles and cook for a few minutes. Add the rice, fry for a minute of so, stirring continously. Pour in the wine and half the stock, bring to the boil, then cover the pan and simmer. Check every now and then to see if the rice is drying, and add more bouillon if it is. When the rice is just cooked, stir in the rest of the butter and the cheese. Cook for a few more minutes, stirring. Serve with a green salad and some ciabatta. JANE.SALES@ISLTD.INSIGNIA.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Rice
Ingredients

• 1 c White rice
• 1 c Japonica; (black) rice OR
• -wild rice
• 1 c Chopped onion; divided
• 2 ts Salt; or to taste

Directions
Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Serving suggestion: Serve with Chicken Breasts Masked with Gruyere Sauce. Makes 8 servings.Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Cooking With Days of Our Lives by Paulette Cohn and Dotty Griffith. Lynn’s notes: Made this 4-22-98 to go along with the chicken in gruyere sauce. Excellent dish that could be served to company. Recipe by: Cooking With Days of Our Lives Posted to TNT Recipes Digest by LYNN_THOMAS on Apr 23, 1998

Servings: 4 Servings
Category: Rice
Ingredients

• 2 c Basmati rice (Carolina will
• -do)
• 2 md Onions
• 1 bn Fresh basil leaves (about
• -half cup when chopped)
• 1 tb Curry powder (mild or hot;
• -according to preference)
• 1 ts Salt
• 4 tb Good grade cooking oil
• 500 g Ground chicken or lean pork

Directions
submitted by: paradise@math.tau.ac.il (yehuda paradise, Ramat Gan, Israel) A reasonably close imitation of BHRATTI: Long long ago I came upon this delicious dish in a remote area of southern India. Owing to language difficulties I could not quite make out the recipe, but after some trials and errors, I finally managed to concoct something close to the original: Chop onions and fry in 2 tbsp oil until just starting to brown. Add meat and curry powder, stir until brown. Scoop out onions and meat, leaving oil in pan. Add dry rice and stir until transparent. Add 4 cups water and salt, bring to boil, cover and cook over LOW flame for 15 mins or until all water is absorbed. Add meat, onions, finely chopped basil and the rest of the oil, stir and cook for another 3 mins. (You could eat it now, but here comes the trick): Put everything in shallow glass dish, cover with paper towel and microwave on full power for another 10 to 15 mins. (YES, that long!) The final ordeal in the microwave oven will turn the individual grains of rice crispy on the outside, leaving their cores soft – a heavenly crunchy sensation. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 20 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Rice
Ingredients

• 1/2 lb White fish (I used frozen
• Pollock), cut in
• 1 sm Onion — chopped
• 3 Cloves garlic
• Handful cherry tomatoes
• -halved
• Some mushrooms — sliced
• Flour (for dredging)
• Oil (for sauteing)
• 110 ml White wine
• Curry powder
• Black pepper
• Cooked rice

Directions
1. Saute the onions in a small amount of oil till they start to soften. Add the garlic and cook for a few minutes, and then add the mushrooms and cook for a few minutes more, till they lose their raw look. 2. Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag and shake the fish cubes in the bag (don’t forget to close the bag!) Remove the fish from the bag, shaking off any excess flour. 3. When the vegetables are cooked to your liking, remove them from the pan and set them aside. You could drain them on a paper towel to remove a bit of the oil, but it’s not necessary. 4. Add a little more oil to the pan, and heat it for a moment. Drop the fish pieces in the oil, and saute them till them start to turn opaque. Add the vegetables, the cherry tomatoes & the curry powder, and stir to mix them in. Pour in the white wine (or other liquid of your choice) and cook down till most of the liquid has evaporated. Serve over rice. Author’s Notes: This is a recipe I made up the other night, when I didn’t feel like going out to the store. It’s not exactly haute cuisine, but it tasted OK, and used common ingredients. It’squick to prepare, and doesn’t taste very fishy since the dominant flavor is the curry powder. (All measurements are approximate. This made more than enough for 2 people). The thing about this sort of recipe is that you can vary it in countless ways ~- add some bell peppers if you want, or add different spices. Use soy sauce and call it Oriental. Add a few hot chilli peppers for more punch. Difficulty : easy. Precision : measure ingredients. Recipe By : Catherine Smither cathy@seismo.gps.caltech.edu From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Rice | Seafood
Ingredients

• 1 c Long-grain brown rice –
• Uncooked
• 6 oz Artichoke hearts –
• Marinated
• 1 md Red onion — minced
• 3 tb Sherry
• 1 c Dry white wine
• 8 oz Medium shrimp — peeled &
• Deveined
• 1 ts Dried basil
• 1 ts Salt
• Fresh ground black pepper –
• To taste
• 6 oz Crabmeat
• 1 md Tomatoes, red ripe — diced

Directions
Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside. In a large skillet, heat reserved marinade for 20 seconds and add onion. Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini