rice

 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Moroccan Chicken with Rice | April 29, 2010

In another stop in the savory lane, I decided to make Moroccan Chicken with Rice for dinner. I am not going to lie, I was intrigued by the absolute giant number of different spices and ingredients. I wondered how it would all taste when put together because it seemed like it could be weird at the very least. I mean, really, Italian bread crumbs and turmeric?

If you don’t like recipes with a lot of ingredients, I encourage you to give this one a go just for the sheer difference of it and how amazing it ends up tasting. While there … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Bourbon Chicken | January 4, 2010

I’m not much for eating mall food court fare.  But one thing I do love that you can get at the food court is Bourbon Chicken.  The tiny little free taste on a tooth pick draws me into the complete meal without too much trouble at all. In a diversion down Savory Street, I decided to make Bourbon Chicken at home.  This does require some thought as it needs to marinate overnight but, oh my, it is FABU!

To start put 4 chicken breasts into a 9 x 13″ pan.

In a small bowl combine the ginger, soy sauce, onion flakes, sugar, … Read More »


 

POSTED by
 
Beth Anderson
 
 
 
 

Cookin’ Cajun Shrimp and Sausage Gumbo | August 11, 2009

“Way’all – j’aimez regardez you fine folks. J’ai m’apelle Clara, an I wont to wish you a “bienvenue” to the world of Acadian Cuisine, which is found tru-out Loo-zee-ana and, plus particluaire, en Niew Awlins”


 

POSTED by
 
Laura Carson Miller
 
 
 
 

Curried Rice Salad | March 30, 2009

My grandparents lived in India for a while when I was a child and they ate a lot of curry! Here is my grandmother’s version of a favorite of theirs, Curried Rice Salad. As a big fan of curry, I love this quick and delicious dish!

Curried Rice Salad

Ingredients:

1 box Chicken Rice-a-roni ~ (or similar chicken rice product) cook as directed

12 stuffed green olives slices thin

4 green onions sliced thin

1 jar artichoke hearts – quartered (save juice)

¼ cup mayonnaise

1tsp curry powder  

Directions:

Mix artichoke heart juice, mayo and curry powder, add to other ingredients. Chill well. You can also add … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Shrimp and Crab Casserole | February 25, 2009

Shrimp and Crab Casserole

1/4 c butter
1/4 c flour
1/2 t salt
2 c milk
3 hard boiled eggs
1 c crab
1 c shrimp
* 1 cup scallops optional
2/3 c mushrooms
1/2 c chopped celery
1/2 c chopped onion
1 c grated sharp cheddar
1/4 c butter
1 c bread crumbs
Prepared brown or white rice

Saute celery and onion in 1/4 c butter.
Add flour and cook until lightly browned.  Add milk and stir constantly until thickened. In a mixing bowl, mix eggs, crab, shrimp, and mushrooms. Pour sauce into crab mixture and mix.
In a sauce pan combine 1/4 c butter and the bread crumbs over low heat.  Mix until all crumbs … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Rice Pudding | February 18, 2009

Rice Pudding

INGREDIENTS:

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Forgotten Puddings | February 16, 2009

Most people you talk to have not had either bread pudding or rice pudding lately.  This is a crying shame because these desserts are some of the best! Bread pudding sounds kind of dry, but it is not.  It is buttery and creamy  and warm. It is just the perfect comfort food. Bread pudding is traditionally  from our southern states, but the British, also, have their version.

I love bread pudding with raisins and a warm sauce poured over.  You can vary what you add to your bread  pudding; from cinnamon, to caramel, to even chocolate! This is pretty fancy coming from … Read More »


 

POSTED by
 
Martha Collins
 
 
 
 

Champagne Chicken Breasts for Two | February 11, 2009

Champagne Chicken Breasts for Two

1T Butter
1 whole, boneless, skinless chicken breast, cut in two
2T chopped scallion
2/3 c. champagne
1/4 c heavy cream
1/8 t salt
1 T butter

Prepared rice pilaf or wild rice

Pound chicken breasts between two sheets of waxed paper until thin.   Cook breasts in butter for about 3 minutes on each side until golden.  Remove  from pan and cover.  Add scallions to pan and cook until clear.  Pour in champagne and deglaze the pan and cook over high heat until reduced by half.  Add cream and salt.  Cook until sauce thickens slightly.  Whisk in remaining butter.  Put chicken breasts on … Read More »