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Cook Recipes Archive For ‘rice’

Ingredients

2 1/2 servings (600 ml) of whole milk
1/3 cup (66 grams) of fresh shorter feed white-colored rice
1/4 tsp of cinnamon
1/4 cup (50 grams) darkish sugar
1 tsp of vanilla flavor extract
1 egg
1/3 cup (40 grams) raisins
Pinch of salt

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Ingredients

Carrot-2
Red Chile-2
1 tablespoon Urad Dall-
Tamarind-half inch in size
Mustard half teaspoon
Curry leaves-6
Oil 2 c. Tea
Salt

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Ingredients

1 tablespoon sesame or canola oil
1 cup thinly sliced yellow onion
3 cups cooked rice
2 tablespoons minced garlic
6 cups low-sodium vegetable broth
1 (16-ounce) package tofu, cut into thin 2-inch long sticks
3 green onions, cut into 2-inch
1 cup (about 3 ounces), thinly sliced wood ear mushrooms, or other
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon peeled and grated fresh turmeric or 1 teaspoon turmeric
1 teaspoon red pepper flakes
2 eggs, beaten
1 cup snow peas

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Ingredients

1 / 2 cup dried porcini mushrooms
1 / 2 (10 ounce) can cream of mushroom soup
4 cups chicken broth
A butter
1 tablespoon olive oil
1 / 4 cup boiling water
1 onion, finely chopped
1 3 / 4 cups Arborio rice
1 clove garlic, crushed
salt and pepper to taste

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Ingredients

1 onion
1 grated carrot
1 cup rice
20 g butter
1 tablespoon sunflower oil
1.5 cups hot water
Salt
Black pepper
Half a tea cup chopped fresh dill

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Ingredients

For the Rice:
1 1/2 cups long-grain rice
For the Mushrooms:
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon sesame oil

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It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.


One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

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Ingredients

2 pounds boneless lamb, cut in 1-inch pieces
2 cups sliced potatoes
1 cup converted rice
2 onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 pound zucchini, sliced
1 12-oz pkg artichoke hearts, thawed,halved
2 cups diced tomatoes

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Ingredients

25 to 30 Cabbage leaves
3/4 cup uncooked rice
1 1/2 pint boiling water
2 tbsp. bacon drippings
1 med. onion, chopped fine
1 stick celery, chopped fine
1 cup lean ground beef
1 cup ground pork
1/2 cup cooked ham, chopped fine
1 egg, well beaten
1/8 tsp. nutmeg
1/4 tsp. thyme
1 tsp. salt
1/2 tsp. red pepper
1 clove garlic, mashed
A large white cotton cloth about 28 ” square
American or Velveeta cheese to grate,

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Ingredients

1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt, divided
1 tablespoon maple syrup
1 small onion, chopped
1 rib celery, thinly sliced
2 cloves garlic, finely chopped
1 1/2 cups brown and wild rice mix
3 cups low-sodium chicken broth
2 organic Bartlett pears, peeled, cored and chopped
1 teaspoon chopped fresh thyme leaves

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