Fruited Rice Mix
1 cup long-grain rice, uncooked
1/2 cup finely chopped dried apricots
1/4 cup raisins or currants
1 (2 oz.) package slivered almonds
1 tablespoon chicken-flavored bouillon granules
2 teaspoons dried parsley flakes
1 1/2 teaspoons dried orange rind
1/2 teaspoon onion powder
Combine all ingredients; store in an airtight
container or plastic bag. Yield: 1 3/4 cups.
Directions for recipe gift card:
Combine rice mix, 2 1/2 cups water, &
2 tablespoons butter in a medium saucepan;
bring to a boil. Cover, reduce heat, simmer 20
to 25 minutes or until rice is tender & water
is absorbed. Yield: 4 to 6 servings.
Source: Southern Living Annual Recipes 1990
—
Hot Coconut Rice
4 dried red New Mexico chiles, stems removed,
crushed
4 fresh jalapeno or serrano chiles, stems
removed, finely chopped
2 C freshly grated coconut
2 C cooked rice
1 tsp salt
1 tsp mustard seeds
2 tsp peanuts
2 tsp cashews
1/2 C vegetable oil
several fresh whole red and green chiles for
garnish
Roast the coconut in a dry frying pan until it is
golden brown, then mix in the rice and salt.
Set aside.
Heat the oil and fry the mustard seeds, peanuts,
and cashews, but take care they do not burn.
Pour the seasoning mixture over the rice and
coconut, and mix well.
Garnish with the whole red and green chiles.
Makes 6 to 8 servings.
Rice Pizza
Jeannette Calaman
3 cups cooked rice
2 eggs
2 cups grated chedder cheese
spaghetti sauce
Grease a 12 inch pizza pan. Mix rice, eggs and 1
cup of cheese. Pat in the
pan. Bake at 450 degrees for 20 minutes. Top with
spaghetti sauce and 1 cup
of cheese, bake 10 minutes more.
When you make this crust, you can cover it after
baking the first time with
melted garlic butter. Then cover with the 1 cup
of cheeder Cheese.
MEDITERRANEAN SPICY RICE
1/2 c. chopped onion
1/2 c. chopped celery
1 Tbsp. butter
1 tsp. salt
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. ground pepper
1 Tbsp. brown sugar
3 c. cooked rice
1/2 c. raisins, plumped
1 tart cooking apple, chopped,
cored
1/2 c. toasted sliced almonds
In large skillet cook onions and celery in butter
until tender-crisp. Add seasonings, rice and
raisins; heat thoroughly. Stir in apple; remove from
heat. Cover and let stand 5 minutes. Sprinkle
with almonds.
— Mimi
_____________________________________________________________
Mimi’s Cyber Kitchen,
http://www.cyber-kitchen.com/, the WWW’s first
food
Curried Rice Mix
This curried rice mix is an interesting
complement for plain chicken or pork.
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 &
1/2-cup jar.
Attach this to the Jar
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil.
Add the rice mix. Cover and
reduce the heat to a simmer for 20 minutes.
— Mimi
_____________________________________________________________
http://www.cyber-kitchen.com/, Mimi’s Cyber
Kitchen, the WWW’s first food
portal
Basic 60-Minute Breakfast Rolls with three flavor
variations
1/2 cup Quite warm milk
1 tsp Salt
1 tbl Sugar
1 pkt Yeast
1 x Egg
2 tbl Shortening
2 x -(up to)
2 1/2 cup Flour
FOR ORANGE ROLLS
3 tbl Butter
1 tbl Orange rind
2 tbl Orange juice
1 1/2 cup Powdered sugar
FOR CINNAMON ROLLS
1 tbl Butter
1/4 cup Sugar
1 tsp Cinnamon
1 tbl Butter
1 tbl Milk
3/4 cup Powdered sugar
FOR PECAN ROLLS
1 tbl Butter
1/4 cup Sugar
1 tsp Cinnamon
1/4 cup Melted butter
1/4 cup Brown sugar
1/4 cup Pecans
Method :
You can make these in 60 minutes
if you work VERY fast and they
rise quickly.
Mix all ingredients.
Knead.
Roll out to 12” x 7” rectangle.
Prepare (see below) and place in a 9” round pan.
Let rise 25-30 minutes.
Bake 20-25 minutes at 400 degrees F.
~~~ For orange rolls:
Mix ingredients.
Spread the dough rectangle with half the mixture.
Roll up the long way and cut 12 rolls.
When baked, frost with the rest of the mixture.
~~~ For cinnamon rolls:
Spread rectangle with butter.
Sprinkle on sugar and cinnamon.
Roll up the long way.
Cut into 12 rolls.
When baked, ice with the mixture
of 1 Tbs butter, milk and powdered sugar.
~~~ For pecan rolls:
Use the same butter, sugar, and cinnamon
topping as for cinnamon rolls, and roll
up the same way.
Before placing them in the pan,
Coat pan with 1/4 cup melted butter, brown
sugar and pecans.
Put the rolls in and bake.
Turn them out onto a cookie sheet immediately
as they come out of the oven.
—
Caramel Rice Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Betty Crocker’s Slow Cooker CB
Puddings & Custards
Rice & Grains
Amount Measure Ingredient — Preparation
Method
———— ——————
Spray inside of 2- to 3 1/2-quart slow cooker
with cooking spray.
Mix all ingredients except sugar and cinnamon in
cooker.
Cover and cook on low heat setting 3 to 4 hours
or until liquid is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon. Serve
warm.
Source:
“http://www.bettycrocker.com";
Six Pepper Bbq Sauce
2 Dried habanero peppers
2 Chile de arbol peppers
2 Poblano peppers
2 dried Chipotle peppers
2 dried Ancho peppers
1 can (Small) Tomato paste
1/3 cup Apple cider vinegar
1/2 tsp ground Cayenne Pepper
1/2 tsp Ground Cumin
1/2 tsp ground Turmeric
1/2 tsp ground Cardamom
1 3/4 cup Water
2 TBS Chipotle sauce (from the puree
of canned chipotles)
Salt and pepper to taste
Method :
Place dried peppers in small sauce pan with
1 cup water.
Saute on low until water had reduced to about
1/4 cup.
Remove peppers and place on baking sheet in
a 250 degree F oven until completely dried.
Grind in spice mill and add 1 Tsp back to
pepper reduction along with all other ingredients
and remaining 1 cup water.
Simmer on low for 20 min (or until the “bite”
from the vinegar is gone).
Add salt and black pepper to taste.
Refrigerate overnight and correct flavors.
Chocolate Rice Pudding
Recipe By :Betty Crocker’s Slow Cooker
Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Betty Crocker’s Slow Cooker CB
Puddings & Custards
Amount Measure Ingredient — Preparation
Method
———— ——————
Spray the inside of a 3 1/2 to 6 quart slow
cooker with cooking spray.
Mix all ingredients in cooker.
Cover and cook on low heat for 2 1/2 to 3 hours
or until liquid is absorbed. Stir before serving.
Serve warm or chilled. To chill, cool about 2
hours, then spoon pudding into container, cover and
refrigerate until chilled.
57 Sauce
1/2 cup Dark raisins
1/2 cup Chopped dates
1/2 cup Vinegar
1/2 cup Spaghetti sauce mix
1 1/2 tsp Chili powder
1 tsp Salt
1 1/2 cup Apple juice
1 tbl Lemon juice
1 tsp Garlic salt
1 tsp Dried minced onion
1/2 cup Water
Method :
Combine first 4 ingredients in small
saucepan and cover.
Simmer for 10 minutes.
Remove and let stand for 30 minutes.
Blend thoroughly and set aside.
Bring vinegar to a boil.
Remove from heat, stir in spaghetti
sauce, mix powder until smooth.
Add remaining ingredients and the
raisin/date misture.
Put through blender again.
Measure and add half as much water.
Measure again and add 1/4 as much
in sugar and 1/2 as much in vinegar,
adding vinegar a spoonful at a time,
tasting until the flavor is suitable.
Strawberry Pie with Rice Crust
6 ounces uncooked brown rice
2 eggs, lightly beaten
1 tbsp granulation sugar
6 cups strawberries, sliced
2 tbsp cornstarch
1 tbsp fresh lemon juice
8 tsp granulated sugar
2-3 drops red food coloring (0ptional)
1. To prepare crust, spray an 8” pie plate with
nonstick cooking spray.
In medium saucepan, bring 2 1/2 cups water to a
boil; add rice. Reduce
heat to low. Simmer covered 50 minutes or until
rice is tender. Remove
from heat.
2. Preheat oven to 400 degrees. Add eggs and
sugar to rice mixture. Mix
well. Spoon into prepared pie plate. With
rubber spatula, press rice mixture
evenly on bottom and up sides of the plate.
3. Bake 10 to 15 minutes or until firm and
slightly golden. Let cool.
4. To prepare filling: In blender, combine 1
1/2 cups of the strawberries,
cornstarch, and jice. Puree until smooth.
5. In small saucepan, bring this puree to a
boil. Reduce heat to low. Cook,
stirring frequently 3 minutes, or until puree is
thickened. Remove from heat.
Stir in sugar and foo coloring, if using. Cool.
6. Meanwhile, arrange remaining strawberry
slices over rice crust. Spoon
puree over betties. Refrigerate, covered, until
firm.
Per Serving: 198 calories, 6 g Protein, 3 g fat,
38 g Carbohydrate, 25 mg Sodium, 71
mg Cholesterol, 5 g Dietary Fiber
Querétaro-Style Enchiladas
(Enchiladas Estilo Querétaro)
(Enchiladas Queretanas)
This recipe calls for chile-infused
vinegar, which has become fairly
easy to find in the past few years.
These vinegars are also great as a
marinade and stir-fry sauce.
• 2 cups water
• 10 ancho chiles, seeds and
stems removed, chopped
• 2 cloves garlic, peeled and chopped
• 1/2 teaspoon oregano
• 2 cloves
• 1/2 teaspoon cinnamon
• Salt to taste
• 24 corn tortillas
• 5 1/2 ounces chorizo, fried
• 3 potatoes, chopped into small
pieces, cooked and fried
• 4 carrots, chopped, cooked and fried
• 1 1/3 cups oil
• 1/4 cup chile-infused vinegar
• 1 1/2 cups asadero cheese, grated (a
mild cheddar cheese, or Monterey
Jack may be substituted)
• 1 onion, chopped
• 1/2 head lettuce, chopped
Fill a large sauce pan with the water.
Next, add the chiles, garlic, oregano,
cloves, cinnamon and salt and boil for
5 minutes.
Remove the pan from the heat and place
the mixture into a blender and process
it until smooth.
Place the tortillas on two large baking
sheets with sides, and carefully put 1
tablespoon of the chile mixture onto the
center of each tortilla.
Combine the chorizo, potatoes, and carrots.
Spoon some of the mixture on top of the chile
on each tortilla.
Starting on one end, roll each tortilla into
a cylinder and set aside.
Pour the oil and chile infused vinegar into
a large skillet and heat until the oil is hot.
Place the enchiladas in the oil and fry quickly
until almost crisp.
Drain the enchiladas on a paper towel.
Place the fried enchiladas on a plate and cover
them with the cheese, onion, and lettuce and
serve.
Yield: 24 enchiladas
Heat Scale: Medium
John Mitchell’s Ukrainian Kielbasa
1 3/4 lb Sirloin tips, (well marbled)
1 lb Boston butt
1/2 lb Country smoked bacon
1 tbl Hungarian paprika
1 tsp Butcher grind black pepper
2 tbl Cracked black pepper
1 tsp Dried marjoram
1/2 tsp Ground coriander
2 tbl Minced garlic
2 tsp Sugar
2 tsp Kosher salt
1/2 tsp Morton’s Quick Cure
1 tbl Mustard seeds
1/4 cup Water
1/4 cup Slivovitz or other fruit brandy
Method :
Just finished making our traditional
sausage for Easter and thought I might
share the recipe with you all as it is
a terrific sausage recipe handed down
by my grandfather.
I remember making sausage and smoking
them in the fireplace when I was very
young.
I guess that’s when I started my love
for smoke cooked barbecue.
Gosh, been at it a long time!!!!
Anyway, here is the recipe for real Ukrainian
Kielbasa.
Cut meat into one inch cubes and place
in plastic bag and into freezer.
Mince garlic to total 2 tablespoons.
Dump the kosher salt on top of the garlic
and with the side of the knife blade, using
a rocking motion, make a salt/garlic paste.
Place the paste in a bowl and add the remaining
seasonings.
Add the ater and slivovitz (plum brandy) and
stir to blend all seasonings.
Grind the Boston butt and the bacon with your
fine grinder plate and the sirloin tips with
your coarse grinder plate.
Toss together in a bowl to mix the meats.
Pour the seasonings mixture into the bowl
with the meat and blend well.
Stuff into 35mm pig casings making 24 inch
lengths into rings by tying the ends of the
lengths together.
Place the sausage rings on a smoke stick
and bring to a cool place, under 70 degrees,
to air dry hanging in front of a fan overnight.
Cold-smoke the next morning for 12 hours.
Wrap in plastic wrap then foil and refrigerate
overnight.
Place in skillet and add water to cover half
the height of the sausage.
Boil away the water.
Reduce heat and continue to cook till browned
on both sides.
Enjoy! “Schmekouya Ho Boy!!!”
~~Smoky
Three Cheese Bread
1 1/2 pound loaf
This is a very good tasting bread. I toasted it
and made sandwiches with it
and it was good for both. I used the dough cycle
and then baked this in a
375° oven for 30 to 35 minutes. This recipe
came from another group and it
was posted by John Ross.
Ingredients:
3/4 cup water
3 cups bread flour
3 tablespoons sugar
2 teaspoons salt
2 tablespoons butter or margarine
3/4 cup shredded Swiss Cheese
1/2 cup creamed cottage cheese
6 tablespoons grated Parmesan Cheese
2 teaspoons regular active yeast
1/8 cup milk, if necessary
Place all ingredients in your machines fully
assembled pan and in the order
specified by your machines manufacturer. Select
the Basic or White cycle
and press start. After the first 10 minutes of
kneading check the dough and
make any necessary adjustments.
Potato Bread for the bread machine
Potato Bread for the bread machine
Milk 1/2 cup 3/4 cup
Water 1/3 cup 1/2 cup
Vegetable Oil 1 tbs. 2 tbs.
Bread Flour 2-3/4 cups 3 cups
Instant Potato Flakes 1/3 cup 1/2 cup
Sugar 2 tsp. 1 tbs.
Salt 1 tsp. 1-1/2 tsp.
Ground White Pepper (opt.) 1/8 tsp. 1/4 tsp.
Active Dry Yeast 1-3/4 tsp. 2 tsp.
Select desired setting: press start.
1 lb. Loaf 1-1/2 lb. Loaf
This recipe is wonderful for rolls. You may use
instant potato flakes and nonfat dry milk for both
the bread and rolls.
A time saving technique for
recipes that cannot be delayed ..... the night
before, measure all the dry ingredients (except
the yeast) and pour it into a covered bowl.
Then
next morning, pour the water and oil into the pan,
add the dry ingredients, then the yeast. Takes
about 1 minute.
Title: Glazed Cinnamon Rolls
Categories: Breads3, Brdmachine, Labels
Yield: 9 Rolls
1 c Water
2 tb Margarine, softened
3 c Bread flour
1/4 c Sugar
1 ts Salt
2 1/2 ts Yeast, bread machine or
-regular active dry
2 tb Margarine, softened
MMMMM—————————————FILLING-———————————————
1/3 c Sugar
2 ts Ground cinnamon
MMMMM-———————————VANILLA
GLAZE——————————————
1 c Powdered sugar
1/2 ts Vanilla
2 tb Milk
Measure all ingredients except Filling, 2
tablespoons margarine and
Vanilla Glaze into bread machine pan in the
order recommended by the
manufacturer.
Select Dough/Manual Cycle.
Prepare the Filling by mixing sugar and
cinnamon. Grease square pan,
9x9x2 inches.
Flatten dough with hands or rolling pin into
9-inch square on lightly
floured surface. Spread with 2 tablespoons
margarine; sprinkle with
Filling. Roll dough up tightly; pinch edge of
dough into roll seal.
Cut roll into 1-inch slices. Place in pan.
Cover and let rise in warm
place 1 to 1 1/4 hours or until double.
Heat oven to 375. Bake 25 to 30 minutes or
until golden brown.
Remove from pan to wire rack. Drizzle Vanilla
Glaze over warm rolls.
Serve warm. 9 rolls.
Vanilla Glaze: Mix powdered sugar, vanilla and
1 to 2 tablespoons milk
until smooth and thin enough to drizzle.
(Using a bread machine, our home economist
Ingrid Gangestad updated
this all-America favorite. Her family loves it
when she serves these
tried-and-true jumbo rolls for breakfast or
brunch.)
Typed by R. Thompson 9/96
From: Gold Medal Better for Bread bread flour
package
Hawaiian Bread
1/2 c. mashed banana
1/2 c. crushed pineapple, undrained
1 egg
1/4 c. milk
1/4 c. margarine, softened
1 tsp. coconut extract
1/2 tsp. salt
1/3 c. white sugar
1/2 c. instant potato flakes
3 c. bread flour
1 1/2 tsp. active dry yeast
Place ingredients in the pan of the bread machine
in the order
recommended by the manufacturer. Select Light
setting; press Start.
Makes 1- to 1 1/2-pound
loaf.
This is a wonderful bread that makes great
sandwiches and toast. The recipe
comes from Better Homes and Gardens Our Best
Recipes Cookbook. I used the
dough cycle and baked this in a 350° oven for 30
to 35 minutes.
Bread Machine Egg Bread
1 1/2 pound loaf (20 servings)
3/4 cup milk
1 egg
1/4 cup water
2 tablespoons butter, cut up
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon bread machine yeast
Add all ingredients to the bread machine
according to the manufacturer’s
directions. Select the basic white bread cycle.
Check dough after the
first 10 minutes of kneading and make any
necessary adjustments. Remove hot
bread from machine as soon as it is done.
Nutrition per serving: 98 calories, 2g total fat
(1g saturated fat), 11mg
cholesterol, 102mg sodium, 17g carbohydrates, 1g
fiber, 3g protein,.
Grape-Nut Bread
Just made this new recipe today from The KA
Baking Sheet - Winter 2008 this
is a beautiful bread with delicious flavor and
nice soft texture for those of
you that like that. I used the dough cycle and
baked at 350’ for 30 to 35 min.
2/3 cup (2 3/4oz) Grape-Nuts cereal
1/3 cup (1 1/4oz) wheat germ
3 tablespoons (1 1/2oz) butter
1/2 teaspoon salt
1/3 cup (2 1/2oz) dark brown sugar
1 1/3 cups (10 5/8oz) boiling water
2 teaspoons instant yeast
2/3 cup (5 1/4oz) water
4 cups (17oz) KA - AP flour
Place the cereal, wheat germ, butter, salt and
brown sugar in the bucket of
your bread machine (or bowl/mixer/etc.) set for
dough cycle. Pour the boiling
water over all and let the mixture sit until
lukewarm. Add yeast, additional
2/3 cup water and flour. Hit start button. When
complete divide it, and shape
into (2) loaves, place in (2) 8 1/2 x 4 1/2 loaf
pans. Let rise until the dough
domes an inch above the pan rim. Bake until
internal temp. is 180’. I made one
large (huge) loaf. And did not adjust the recipe
at all, because I was not
home during the dough cycle, although the dough
seemed a bit wet, it rose
beautifully and had a nice even texture. Hope
you like it too!
Mary Beth
Cinnamon Bread
Dough:
7 1/2 cups bread flour
1/2 cup sugar
2 teaspoons salt
2 packages dry yeast
2 cups milk
1/2 cup water
1 stick butter (1/4 lb)
2 eggs
Filling:
1/2 cup sugar
2 teaspoons cinnamon
1 tablespoon flour
1/4 cup chopped nuts
1/4 cup raisins
Frosting:
3/4 cup powdered sugar
2 tablespoons milk
In a large bowl, mix 3 cups flour,
sugar, salt and yeast.
Combine milk water butter.
Microwave for 3 minutes on High.
Gradually add to dry ingredients,
and beat for 2 minutes.
Add eggs and beat another minute.
Add 2 cups flour and beat 5 minutes.
Turn out onto a lightly floured board.
Knead until smooth and elastic, using
remaining flour.
Knead about 10 minutes.
Place in a greased bowl, turning to
grease top.
Cover: let rise in warm place until
double in bulk (about 2 hours).
Punch down.
Turn out onto lightly floured board.
Divide dough into 4 equal pieces.
Roll each piece into a 12 x 8 x 5 inch rectangle.
Brush with butter and sprinkle filling evenly.
Put pecans and raisins over cinnamon and sugar.
Roll from 8 inch side.
Place in 8-1/2 x 4-l/2 inch loaf pan.
Repeat with remaining dough.
Bake at 350F for 30 minutes.
Yield: 40 servings
—
Apple Pie Bread
1 lb. Loaf 1-1/2 lb. Loaf
Milk 5/8 cup 1-1/8 cup
Vegetable Oil 2 tbs. 3 tbs.
Sugar 1-1/2 tbs. 2-1/2 tbs.
Cinnamon 1/2 tsp. 3/4 tsp.
Salt 1 tsp. 1-1/2 tsp.
Bread Flour 2 cups 3 cups
Yeast 1 tsp. 1-1/2 tsp.
Apple (peeled & diced) 1/2 med. 1 large
Note: Add the apples at the beginning of the 2nd
kneading cycle. Apples add moisture to the dough,
so a little flour may have to be added to adjust
the consistency.
Select: Sweet or Basic Medium cycle.
This bread tastes best when served warm. If any
is left over and gets cold, try toasting it.
GOD Bless, Marla