Showing posts with label Onion. Show all posts
Showing posts with label Onion. Show all posts
Tuesday, October 5, 2010
What's for dinner tonight?
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Isn't trying to decide what's for dinner one of the hardest things sometimes? It seems like I repeat the same recipes every two weeks. In an attempt to get inspiration on what to make for dinner, I used to spend hours watching the cooking channel. Over time, I began to enjoy cooking for my wife and to take chances with new things. Well, today was one of those days where I had to improvise and adapt to the world around me. I usually make this dish with cream of mushroom soup, but when I was half way done the reality struck me like a bolt of lightening "we're out of cream of mushroom!" Here is the accidental recipe which turned out to be a home-run!
Saturday, July 17, 2010
Rice Recipes
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Regular white rice has been milled to remove the hull, germ and most of the bran. It is available both long and short grain, the long grain being a better all-purpose rice. One cup uncooked= 3 cups cooked.
Parboiled (converted) rice contains the vitamins found in brown rice but is polished like white rice. One cup uncooked=3 1/2 cups cooked. Precooked (instant) rice is commercially cooked, rinsed and dried before packaging. It is therefore quick and very easy to prepare. One cup uncooked=2 cups cooked.
Brown rice is unpolished with only the outer hull removed. It has a slightly firm texture and a nutlike flavor. One cup uncooked=4 cups cooked.
Wild rice is the seed of grass that grows in marshes. It is dark greenish-brown in color and has a distinctive, nutlike flavor. Expensive, it is sometimes combined with white or brown rice. One cup uncooked=3 cups cooked.
RICE RECIPES
Plain Rice
2 C. rice
4 C. water
1/2 tsp. salt (optional)
Put rice in saucepan large enough to allow for two times expansion. Cover with water to about 2 inches above rice, add salt if desired. Bring to a boil and boil uncovered until most of the water is gone. Turn down heat as low as possible; cover and steam about 20 mins or until water has been absorbed.
Ordinary Brown Rice
1 C. brown rice
2 3/4 C. water
1 tsp. salt, if desired
Heat until boiling stirring once; reduce heat. Cover and simmer until tender, 45-50 minutes; remove
from heat.
Lemon Rice
Stir in 2 TBSP margarine, melted, and 2 TBSP lemon juice into cooked rice.
Mushroom Rice
Heat 1 can mushrooms, drained in 2 TBS margarine until tender; stir into cooked rice.
Onion Rice
Cook 2 TBSP finely chopped onion in 2 TBSP margarine until tender; stir into cooked rice.
Parsley Rice
Stir 2 TBSP fresh parsley into cooked rice.
Deluxe Brown Rice
1 C. sliced carrots
3 TBSP oil
1/2 C. onions
3 C. cooked brown rice
1 tsp. salt, or to taste
1 TBSP sesame seeds
Saute’ carrots in oil about 10 minutes. Add onions. Cook 10 minutes longer. Stir in rice and salt. Cook, stirring gently until rice is heated through. Add sesame seeds; toss lightly.
Risotto
4 TBSP butter
1 C. rice
2 C. basic beef or chicken stock
Melt butter in heavy skillet. Add rice; cook over medium heat, stirring constantly, until butter is absorbed. Pour in 1 cup stock; cook, stirring frequently, until stock has been absorbed. Add 1/2 cup stock; cook until absorbed. Add remaining stock; stir well. Cover; simmer until stock has been absorbed, stirring occasionally. Cooking time will be about 25 minutes after first addition of stock. (From the book The Encyclopedia of Creative Cooking).
Basic Fried Oven-Cooked Rice
4 TBSP butter
1 C. rice
1 small onion, chopped
2 C. basic Chicken Stock
Melt butter in frying pan. Add rice and onion; cook over medium heat about 5 minutes or until golden, stirring frequently. Turn rice mixture into casserole dish. Stir in stock; cover. Bake in preheated 425 degree oven for 25 minutes, or until rice is tender and stock is absorbed. (From The Encyclopedia of Creative Cooking).
Curried Rice
1/2 C. rice
2 C. hot water
1/2 C. canned tomatoes
1/4 C. finely sliced onion
1/4 C. thinly sliced green pepper
2 TBSP melted butter
3/4 tsp. curry powder
Put rice into casserole dish; add water. Let stand about 3/4 hour. Add all other ingredients; mix well. Cover; cook in preheated 350 degrees oven about 1 1/2 hours, stirring occasionally. Most of liquid should be absorbed, but serve rice while still moist. Yield 4 servings. (From The Encyclopedia of Creative Cooking).
Sugar-and-Spice Rice
1 C. cold water
1 C. whole milk
1 tsp. salt
1 C. uncooked rice
1/2 C. Butter
1/2 C. granulated sugar
2 tsp. cinnamon
Combine water, milk, salt, and uncooked rice in 3-quart saucepan; bring to boil. Stir once; cover. Turn heat very low; cook 20 minutes or until water and milk are absorbed. Do not uncover while cooking. Spoon rice into serving dishes; top each serving with 2 TBSP butter, 2 TBSP sugar, and 1/2 tsp cinnamon. Serve immediately. Yield 4 servings.
Unless otherwise noted the information and recipes on rice were taken from the Betty Crocker’s Cookbook.
Parboiled (converted) rice contains the vitamins found in brown rice but is polished like white rice. One cup uncooked=3 1/2 cups cooked. Precooked (instant) rice is commercially cooked, rinsed and dried before packaging. It is therefore quick and very easy to prepare. One cup uncooked=2 cups cooked.
Brown rice is unpolished with only the outer hull removed. It has a slightly firm texture and a nutlike flavor. One cup uncooked=4 cups cooked.
Wild rice is the seed of grass that grows in marshes. It is dark greenish-brown in color and has a distinctive, nutlike flavor. Expensive, it is sometimes combined with white or brown rice. One cup uncooked=3 cups cooked.
RICE RECIPES
Plain Rice
2 C. rice
4 C. water
1/2 tsp. salt (optional)
Put rice in saucepan large enough to allow for two times expansion. Cover with water to about 2 inches above rice, add salt if desired. Bring to a boil and boil uncovered until most of the water is gone. Turn down heat as low as possible; cover and steam about 20 mins or until water has been absorbed.
Ordinary Brown Rice
1 C. brown rice
2 3/4 C. water
1 tsp. salt, if desired
Heat until boiling stirring once; reduce heat. Cover and simmer until tender, 45-50 minutes; remove
from heat.
Lemon Rice
Stir in 2 TBSP margarine, melted, and 2 TBSP lemon juice into cooked rice.
Mushroom Rice
Heat 1 can mushrooms, drained in 2 TBS margarine until tender; stir into cooked rice.
Onion Rice
Cook 2 TBSP finely chopped onion in 2 TBSP margarine until tender; stir into cooked rice.
Parsley Rice
Stir 2 TBSP fresh parsley into cooked rice.
Deluxe Brown Rice
1 C. sliced carrots
3 TBSP oil
1/2 C. onions
3 C. cooked brown rice
1 tsp. salt, or to taste
1 TBSP sesame seeds
Saute’ carrots in oil about 10 minutes. Add onions. Cook 10 minutes longer. Stir in rice and salt. Cook, stirring gently until rice is heated through. Add sesame seeds; toss lightly.
Risotto
4 TBSP butter
1 C. rice
2 C. basic beef or chicken stock
Melt butter in heavy skillet. Add rice; cook over medium heat, stirring constantly, until butter is absorbed. Pour in 1 cup stock; cook, stirring frequently, until stock has been absorbed. Add 1/2 cup stock; cook until absorbed. Add remaining stock; stir well. Cover; simmer until stock has been absorbed, stirring occasionally. Cooking time will be about 25 minutes after first addition of stock. (From the book The Encyclopedia of Creative Cooking).
Basic Fried Oven-Cooked Rice
4 TBSP butter
1 C. rice
1 small onion, chopped
2 C. basic Chicken Stock
Melt butter in frying pan. Add rice and onion; cook over medium heat about 5 minutes or until golden, stirring frequently. Turn rice mixture into casserole dish. Stir in stock; cover. Bake in preheated 425 degree oven for 25 minutes, or until rice is tender and stock is absorbed. (From The Encyclopedia of Creative Cooking).
Curried Rice
1/2 C. rice
2 C. hot water
1/2 C. canned tomatoes
1/4 C. finely sliced onion
1/4 C. thinly sliced green pepper
2 TBSP melted butter
3/4 tsp. curry powder
Put rice into casserole dish; add water. Let stand about 3/4 hour. Add all other ingredients; mix well. Cover; cook in preheated 350 degrees oven about 1 1/2 hours, stirring occasionally. Most of liquid should be absorbed, but serve rice while still moist. Yield 4 servings. (From The Encyclopedia of Creative Cooking).
Sugar-and-Spice Rice
1 C. cold water
1 C. whole milk
1 tsp. salt
1 C. uncooked rice
1/2 C. Butter
1/2 C. granulated sugar
2 tsp. cinnamon
Combine water, milk, salt, and uncooked rice in 3-quart saucepan; bring to boil. Stir once; cover. Turn heat very low; cook 20 minutes or until water and milk are absorbed. Do not uncover while cooking. Spoon rice into serving dishes; top each serving with 2 TBSP butter, 2 TBSP sugar, and 1/2 tsp cinnamon. Serve immediately. Yield 4 servings.
Unless otherwise noted the information and recipes on rice were taken from the Betty Crocker’s Cookbook.
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