Posted in Rice, Side Dishes, Vegetarian on Feb 26th, 2010
12 oz pkg wild rice ( I sometimes use 2/3 wild rice and 1/3 brown rice) 1 cup sliced mushrooms 1 large onion—–diced 1/4 cup olive oil 2 cans consomme 1 1/2 cans water 1 can cream of mushroom soup 1/4 cup slivered almonds Wash rice. Brown onion and mushrooms in oil. Mix rice, onion, mushrooms, [...]
Posted in Dairy, Side Dishes, Vegetables, Vegetarian on Feb 26th, 2010
For those of you who have seen Nacho Libre, you may recognize the finished product because of the character Esqueleto. He ate it constantly throughout the movie. It is also served at a restaurant I like in New York called Café Habana. It is so yummy that I thought I’d share the recipe. Ingredients 1. [...]
Posted in Beef & Lamb, Poultry, Rice, Vegetables on Feb 24th, 2010
This is a traditional Korean food. It’s very simple to make & very flavorful. Ingredients: - 1 lb of thinly sliced beef, or flank steak *** - 1/2 cup of Brown Sugar - 2 Pieces of Green Onions, julienned - 1/2 of an Onion, chopped into thin sliced - 1 Carrot, julienned - 1/2 cup [...]
Posted in Breakfast, Dairy, Pies, Pork, Vegetables on Feb 23rd, 2010
Makes 6 servings. Ingredients: 1 9-inch Pie Crust 1 cup- Shredded Swiss or Cheddar cheese 6 slices- Bacon cooked and crumbled 1 cup- Ham, minced 2 Green Onions, chopped ½ Green Pepper, chopped 5 Eggs, slightly beaten 1 cup- Half and Half or Milk 1/8 teaspoon- grated Lemon Peel ½ teaspoon- Salt ½ teaspoon- dry [...]
Posted in Dressings & Dips, Rubs & Marinades, Sauces & Frostings on Feb 22nd, 2010
Ingredients 3 cups of Oil (Canola, Corn, Peanut or Olive Oil) ¼ cups of hot red chilies (dried & crushed) Instructions Combine oil and crushed hot chile in a heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes. [...]
Posted in Poultry, Rubs & Marinades on Feb 22nd, 2010
Prep Time: 15 min Cook Time: 1 hr 0 min Serves: 6 servings Ingredients 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 tablespoons olive oil Salt and freshly ground black pepper 1 teaspoon Lime or Lemon Juice 1 tsp Lime or Lemon Zest 1 tablespoon chopped dried Basil 1 tablespoon [...]
Posted in Breads & Rolls, Snacks on Feb 18th, 2010
Important Note: The sponge needs to rest overnight; the dough needs to rise for about eight hours. This is not a quick pizza dough recipe, but it is well worth the time. Yield: Makes 8 9-inch pizzas Sponge: 1 cup lukewarm water (110°F to 115°F) 1 envelope active dry yeast, divided 1 cup all purpose [...]