Danish Rice Pudding with Almonds

Danish Rice Pudding with Almonds Recipe By:Linda Pedersen “This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.” Ingredients 2 cups milk 1/3 cup Arborio rice 1/4 cup chopped blanched almonds 1/4 cup sherry 1/2 (.25 ounce) envelope unflavored gelatin 1/3 cup white sugar 1 teaspoon vanilla extract 1 cup heavy cream 1 (12 ounce) package frozen raspberries – thawed … Continue reading Danish Rice Pudding with Almonds

Saltado de Vainitas (Peruvian Green Beans with Chicken)

Saltado de Vainitas (Peruvian Green Beans with Chicken) Ingredients 1 tablespoon canola oil, divided 3 cloves garlic, minced 2 chile peppers, seeded and diced 1 1/4 pounds chicken, cut into 1-inch cubes 6 tablespoons soy sauce, divided 1 tablespoon ground cumin, divided 1 red onion, halved and sliced 4 roma (plum) tomatoes, cut into eighths 2 (12 ounce) packages frozen French-style green beans, thawed 3 tablespoons white wine vinegar salt to taste 1 cup chopped cilantro Directions Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until … Continue reading Saltado de Vainitas (Peruvian Green Beans with Chicken)

Saffron-Scented Lobster Paella

Saffron-Scented Lobster Paella This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Ingredients 2 tablespoons olive oil 16 head-on medium shrimp 1 red onion, diced 2 teaspoons minced garlic 2 cups Arborio rice 5 1/2 cups hot fish stock 1/4 teaspoon saffron threads 1 1/2 teaspoons smoked paprika 1 teaspoon lemon or lime zest 1 tablespoon chopped fresh oregano sea salt to taste 16 mussels, scrubbed and debearded 1 pound red snapper fillets, cut into 1 inch pieces 1/4 pound medium shrimp, peeled and deveined 1 (10 ounce) cooked lobster tail, cut into 1/2-inch … Continue reading Saffron-Scented Lobster Paella

Vegan Paella

Vegan Paella “This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.” Ingredients 2 cups boiling water 1 cup white rice 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 tomato, diced 2 cups vegetable broth 1 tablespoon paprika 1 teaspoon salt 1 teaspoon ground turmeric 1 cup peas 1 cup drained and quartered canned artichoke hearts Directions Mix boiling water and rice together in a bowl; let stand for … Continue reading Vegan Paella

Easy Spanish Rice

Easy Spanish Rice Ingredients 2 tablespoons oil 2 tablespoons chopped onion 1 1/2 cups uncooked white rice 2 cups chicken broth 1 cup chunky salsa Directions Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Continue reading Easy Spanish Rice

Vietnamese Beef And Lettuce Curry

Vietnamese Beef And Lettuce Curry Recipe By:WOBBLY “A delicious mild curry to serve with steamed or boiled rice that’s relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes.” Ingredients 1 cup uncooked long grain white rice 2 cups water 5 teaspoons white sugar 1 clove garlic, minced 1/4 cup fish sauce 5 tablespoons water 1 1/2 tablespoons chile sauce 1 lemon, juiced 2 tablespoons vegetable oil 3 cloves garlic, minced 1 pound ground beef 1 tablespoon ground cumin 1 (28 … Continue reading Vietnamese Beef And Lettuce Curry

Old Fashioned Creamy Rice Pudding

Old Fashioned Creamy Rice Pudding Recipe By:Jennifer Korpak Bechtel “Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.” Ingredients 1 1/2 cups cooked rice 2 cups milk, divided 1/4 teaspoon salt 2/3 cup golden raisins (optional) 1 egg, beaten 1/3 cup white sugar 1 tablespoon butter 1/2 teaspoon vanilla extract Directions Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and … Continue reading Old Fashioned Creamy Rice Pudding

20-Minute Fresh Tomato Risotto

20-Minute Fresh Tomato Risotto Serves 4 to 6 2 3/4 pounds plum or Roma tomatoes (about 9 or 10) 1/4 cup extra-virgin olive oil 4 medium shallots, peeled and finely diced 2 cups Arborio, Carnaroli, or Vialone Nano rice 1 cupdry vermouth or dry white wine, at room temperature 2 tablespoons unsalted butter 3 cloves garlic, peeled and grated 2 teaspoons kosher salt 1/4 teaspoon freshly ground white pepper 1/2 cup finely grated Parmesan cheese 1/4 cup mascarpone cheese (optional) Using the large holes of a box grater set over a large bowl, or a food processor fitted with a … Continue reading 20-Minute Fresh Tomato Risotto

Risotto Recipe for Beginners

Risotto Recipe for Beginners Total: 40 mins Prep: 10 mins Cook: 30 mins Yield: 6-8 servings See Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Risotto takes a while to cook properly, and it requires your attention as well as your time. For upwards of 20 minutes, you have one job and one job only, and that is to stir the rice while adding hot stock -a ladleful at a time- and cook the rice slowly so that the stock is absorbed. This technique called the risotto method,┬áreleases the rice’s starches, … Continue reading Risotto Recipe for Beginners

Armenian Rice Pilaf

Armenian Rice Pilaf Recipe By:5lilblessings “This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.” Ingredients 1/2 cup butter 1 1/2 cups uncooked fine egg noodles 3 cups uncooked long grain white rice 5 (14.5 ounce) cans chicken broth 4 cubes chicken bouillon Directions Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring … Continue reading Armenian Rice Pilaf