let's do some meatless pasta since it can stand on its own.....with a little help from cheese and sauce..... Pasta Hoppin' John Serves 6-8 1 pound Bow Ties, Wagon Wheels or other medium pasta shape, uncooked 1 tbsp. vegetable oil 1 medium onion, chopped 1 jalapeño pepper, seeded and chopped or 1/2 tsp. dried jalapeño flakes 3 cloves garlic, chopped 1 green bell pepper, seeded and chopped 1 28-oz. can crushed tomatoes 1 10-oz. package frozen black-eyed peas, prepared according to directions, or 1 16-oz. can black-eyed peas, rinsed and drained 1 tbsp. cider vinegar 3 tbsp. chopped fresh cilantro, or 1 tbsp. dried cilantro Salt and black pepper to taste Cook pasta according to package directions; drain. In large saute pan, heat oil over medium heat. Saute the onion, jalapeño, garlic and pepper until softened, about three minutes. Add tomatoes. Simmer 10 minutes partially covered. Stir occasionally. Add the black-eyed peas, vinegar and cilantro. Cover and simmmer an additional 10 minutes. Season with salt and black pepper. Toss gently with cooked pasta and serve immediately. Baked Manicotti Serves 6 8 oz. Manicotti, uncooked 1 15-oz. container part-skim ricotta cheese, whipped until smooth 1/2 cup grated Parmesan cheese 1 egg, beaten 1/4 cup sliced scallions 2 tsp. parsley flakes 1/2 tsp. salt 1/4 tsp. pepper 1 26-oz. jar spaghetti sauce Grated Parmesan cheese for topping Prepare pasta according to package directions; drain. In medium bowl, blend ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 x 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350-o F oven until hot, about 35 minutes. Sicilian Stuffed Shells Serves 4 8 ounces jumbo shells 1 medium onion, chopped 2 teaspoons olive oil 15 ounces ricotta cheese 1/2 cup yellow raisins 1/2 cup chopped green olives Salt and freshly ground black pepper, to taste 1 15 oz. can tomato sauce 1/4 cup grated Parmesan 1 cup grated mozzarella cheese Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350 degrees F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Angel Hair with Pink Tomato Sauce, Peas and Roasted Peppers Serves 2 4 oz. Angel Hair or Cappellini, uncooked 3 medium or 2 large ripe plum tomatoes (about 1/2 pound), cored and quartered 1/2 tbsp. olive or vegetable oil 1 clove garlic, thinly sliced 1 large pinch hot red pepper flakes 1/2 cup frozen peas, thawed and drained 1/3 cup diced roasted red peppers 1/2 tsp. dried basil 3 tbsp. grated Parmesan cheese Prepare pasta according to package directions. Place tomatoes in a blender or food processor and blend until very smooth and light pink, about 1 minute. Set aside. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas, roasted red peppers and basil and stir 1 minute. Add the pureed tomatoes and heat just to boiling. Remove sauce from heat. Drain the pasta and transfer to skillet. Stir over medium heat until pasta is well mixed with sauce. Divide pasta between two serving bowls. Sprinkle with grated Parmesan cheese and serve immediately. Las Cruces Lasagne Rolls Serves 6 12 pieces of Lasagne, uncooked 1 15-oz. container part-skim Ricotta cheese 2 eggs or egg substitute 3 tbsp. fresh cilantro, chopped, or 1 tbsp. dried cilantro 1 cup Monterey Jack cheese Sauce: 1 medium onion, chopped 2 tbsp. fresh cilantro, chopped, or 2 tsp. dried 1 tbsp. chili powder 2 16-oz. cans low-sodium stewed tomatoes 1 4-oz. can chopped green chiles 2 tbsp. vegetable oil 1 clove garlic, minced 1 1/2 tsp. ground cumin 1 tsp. pepper 1/2 tsp. oregano Prepare pasta according to package directions, drain. To prepare sauce, in a large skillet, sauté onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approximately 15 minutes. Remove from heat. Reserve approximately 1 cup of sauce to accompany finished dish. To prepare filling, mix ricotta cheese, beaten eggs and cilantro in bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and combine well. To assemble, cover bottom of 10 x 6-inch or 1 1/2 quart oblong baking dish with 1/4 of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese. Cover and bake at 350° F for approximately 45 minutes. Remove from oven. Pass reserved sauce to pour on as desired. Mini Noodle Kugels with Raspberry Filling Makes 9 4 oz. Medium or Wide Egg Noodles, uncooked 1/2 cup egg substitute 3 tbsp. white sugar 1/4 tsp. ground cinnamon Pinch nutmeg 1/2 cup low-fat cottage cheese 1/3 cup applesauce 1/4 cup chopped dried apples or raisins Vegetable oil cooking spray 18 tsp. raspberry jam Preheat the oven to 350-o F. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm. Turtle Shells Serves 6 24 Jumbo Shells, uncooked 2 cups low-sodium canned tomato sauce 1 10-oz. package frozen chopped spinach, thawed 8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup) 1 1/2 cups low-fat, part-skim ricotta cheese 3 medium carrots, peeled and grated (about 2/3 cup) 3 egg whites 1/4 tsp. freshly ground black pepper Large pinch ground nutmeg 1/4 cup Parmesan cheese (optional) Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly. Preheat oven to 350° F. Squeeze as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. Line the bottom of an 11 x 7-inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell. Arrange the shells side by side in a baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10 minutes before serving. Dessert Lasagne Third Place -- Dessert Category Search for "America's Signature Pasta Recipes" Contest Serves 8 12 pieces lasagne 4 cups ricotta cheese 1 cup sugar, divided 8 kiwis, peeled 4 cups strawberries, washed and trimmed, 8 reserved for garnishing 4 cups blackberries, washed 1/2 cup toasted, sliced almonds Mint sprigs, to garnish Cook the pasta according to package directions. Rinse, drain and set aside. In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside. In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl. In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl. In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside. Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half. Reserve 1/4 cup of each of the purees to use as a garnish when serving. To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight. Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint. Penne Pasta with Lemon Infused Vegetables and Ricotta Salata Grand Prize Winner -- Main Dish Category Search for "America's Signature Pasta Recipes" Contest Number of servings: 4 - 6 1 pound penne pasta 1 gallon water 2 tablespoons salt 4-6 ounces virgin olive oil 1 tablespoon garlic 1 tablespoon lemon zest 1-2 teaspoons red pepper flakes 1 lb. Shiitake mushrooms, quartered 1 cup red peppers, diced 1 pound broccoli, florets 1 each large fennel, cut into strips 1 teaspoon fresh thyme 1/4 cup Italian parsley, coarsely chopped 1 lb. ricotta salata cheese Parcook the broccoli and fennel by boiling for 3-4 minutes in salted water, drain and reserve. To cook the pasta, bring the salt and water to a boil. Add the pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8-10 minutes. Drain and reserve some of the cooking liquid. While the pasta is cooking, heat a large sauté pan over medium heat and sauté the garlic, lemon zest, and the red pepper flakes in the olive oil for 3-4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley. Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor; it is available in most Italian grocery stores. This is a vegetarian dish with large pieces of Shiitake mushrooms that help give this dish a hearty, meaty flavor.
ok....meatless is getting boring so bring on some seafood...... Bow Ties Alle Portofino Serves 6 1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked 1 pound medium fresh shrimp, peeled and deveined, or 1 pound small frozen shrimp, thawed 12 sun-dried tomatoes, drained and cut into strips 8 fresh plum tomatoes, cut into small cubes 2 bunches arugula, cleaned and torn into bite-sized pieces 6 sprigs fresh Italian parsley, coarsely chopped 1/2 small bunch fresh basil, leaves picked and coarsely chopped 1/4 cup olive or vegetable oil Juice of one lemon Salt and freshly ground black pepper to taste Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil. When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately. Linguine with Spicy Thai Shrimp Sauce serves 4 12 oz. Linguine, uncooked 12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed 3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips 3 scallions, thinly sliced (white part and tips of green part) 2 tbsp. smooth peanut butter 1 tbsp. sesame oil 1/2 cup low-sodium chicken broth or water 1/2 tsp. crushed red pepper flakes 1 jalapeño pepper, stemmed, seeded and thinly sliced 1/2 tsp. ground ginger 1 tbsp. low-sodium soy sauce 1 tbsp. mild white vinegar Prepare linguine according to package directions. While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes. When linguine is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately. Shells with Shrimp and Fruit Serves 4 1 pound Medium Shells, Mostaccioli or other medium pasta shape, uncooked 12 oz. cooked, peeled medium shrimp 1 16-oz. can chickpeas (garbanzo beans), drained 1 20-oz. can pineapple chunks in juice, drained, 2 tbsp. juice reserved 2 large, ripe mangoes or peaches, peeled and diced 1 bunch scallions, sliced 2 tbsp. chopped fresh cilantro 2 tbsp. fresh lime juice Salt and pepper to taste Prepare pasta according to package directions. While pasta is cooking, stir together all the other ingredients, including reserved pineapple juice, in a large bowl. When pasta is done, drain and rinse in cold water; drain again. Toss in the pasta, season with salt and pepper and serve immediately. Note: If you do not plan to serve immediately, do not add the pineapple, mangoes or peaches. Stir the fruit into the pasta just before serving. Creamy Crab and Red Pepper Sauce Serves 6 1 pound of your favorite pasta shape, uncooked 1 cup dry white wine 1 shallot or 1 small yellow onion, finely diced (about 1/2 cup) 2 small cloves garlic, minced 4 tbsp. butter or margarine 4 tbsp. all-purpose flour 3 cups skim milk 1 4-oz. jar pimientos, well-drained 8 oz. jumbo lump, backfin or special crabmeat, picked over for shells 1/2 tsp. salt Prepare pasta according to package directions; drain. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes. In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes. Toss sauce with cooked pasta and serve immediately. since this next one is an "award winner", i'm not going to dork with the ingredients by listing alternates; however, you could used creole seasoning in place of old bay (not that old bay isn't good) and you can use the fatty stuff in place on the low-fatty stuff if you like...... Maryland Crab Shells One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 24-30 Jumbo Shells 12 oz. crab meat 1 tbsp. of green pepper, finely chopped 1 tbsp. of red onion, finely chopped 3 tbsp. margarine, divided 1/2 tsp. pepper 1 tsp. Old Bay Seasoning 1 egg, beaten 2 cups skim milk, divided 1/2 cup low-fat mayonnaise 2 tbsp. flour 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees F. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. melted margarine until tender. Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer. Melt 2 tbsp. of margarine in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning. Bake for 30 minutes or until bubbling. and we have another winner.....yay!! Floribbean Pasta Risotto with Shrimp & Black Beans One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 1 lb. Orzo 1 tbsp. oil 1 large onion, chopped 1 medium red bell pepper, chopped 2 large garlic cloves, minced 2 14.5 oz. cans of fat-free, reduced sodium chicken broth 2 cups orange juice (from carton) 1/4 cup cooking sherry 2 tsp. caribbean jerk seasoning 1-1/2 lbs. medium shrimp, shelled and deveined 1 15 oz. can black beans, drained and rinsed 1/4 cup chopped fresh cilantro Cook pasta according to pasta directions. While pasta is cooking, heat oil in large deep skillet over medium heat. Add onion, red bell pepper, and garlic; sauté until tender, about 4 minutes. Stir in orzo, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to a boil, stirring frequently. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally. Stir in shrimp and black beans; simmer 2 minutes more. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed and pasta has the creamy consistency of risotto; stir in cilantro. will these award winner's never stop? here's another one...... Sesame Noodles with Shrimp and Peppers One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 1 lb. Vermicelli or Thin Spaghetti or other long pasta shape 3 tbsp. oil 4 cloves garlic, minced 30 large shrimp, shelled and deveined 2 medium bell peppers (1 red and 1 yellow), cut into strips salt and freshly ground pepper Sauce: 4 tbsp. oil 6 tbsp. sesame oil 4 tbsp. soy sauce 1 tsp. salt 4 tbsp. rice wine vinegar or white wine vinegar 4 tbsp. smooth peanut butter 4 tsp. ginger, freshly grated 2 tbsp. sesame seeds 4 tbsp. green onions, whites and tops, chopped Cook pasta according to package directions, drain. In a large bowl, combine oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes. In a small bowl, place oil, sesame oil, soy sauce, salt, vinegar, peanut butter, and ginger; whisk until combined. In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Pour sauce over noodles and toss to coat. Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.
and now for the other meats (pork, beef, and chicken).....mixed with pasta.....i love pasta Beer Brat Pasta One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 10-12 1 lbs. Rigatoni or other medium pasta shape 15 oz. fresh bratwurst 1/2 cup beer 1-1/2 cups low-fat cheddar cheese 2 sweet red peppers, coarsely chopped 1 cup onions, coarsely chopped 4 garlic cloves, chopped 1/2 cup fresh basil 1 tbsp. olive oil Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve. Autumn Pasta with Apples and Cranberries One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 8 oz. Wide Egg Noodles 2 tsp. margarine 1/2 lb. ham, unsliced, cut into 1/2-inch cubes 1 bunch green onion, whites and some greens, chopped 2 Granny Smith or Macintosh apples, cut into slices, then into 1/2-inch pieces 1/4 tsp. nutmeg 1/2 cup frozen apple juice concentrate, thawed 1 cup half and half 1 cup sharp cheddar cheese, grated 2 tbsp. chives 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup dried cranberries Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium-high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. (Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3.) Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Spicy Texas Breakfast Casserole Serves 8 1 lb. Medium Egg Noodles 3/4 lb. mild sausage 1 small onion, chopped 1 small red bell pepper, chopped 1 16oz. can diced tomatoes, drained 1/4 cup egg substitute, slightly beaten 1 can low-fat cream of mushroom soup, mixed with one can of water 1/8 tsp. pepper 1 tsp. chili pepper 2 cups low-fat cheddar cheese picante sauce Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to 9x13 pan. Sprinkle top with cheese. Bake in preheated 350 degree oven for 20 minutes or until cheese is melted. Serve topped with picante sauce. Cattle Drive Casserole One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 1 lb. Wagon Wheels or other medium shape 1 lb. beef tips, cut into bite-size pieces 2 tbsp. safflower oil 1 small onion, chopped 1 green pepper, chopped 1 clove garlic, chopped 1 14.5 oz. can pinto beans, drained 1 14 oz. can diced tomatoes 1 tbsp. cilantro 1 beef bouillon cube 1 tbsp. black pepper 1/2 cup cheddar or parmesan cheese, grated 2 tsp. salt 1 tsp. Tabasco sauce Cook pasta according to package directions, drain. Meanwhile, brown beef in oil, stirring frequently, for 10 minutes. Remove meat, set aside. Cook onion and green pepper in skillet, until onion is translucent. Add garlic and return beef to skillet. Stir in tomatoes, pinto beans, and bouillon cube, simmer until beef is tender. Add meat mixture to cooked pasta. Add cilantro, black pepper, salt, and Tabasco. Simmer for 5 minutes. Transfer to serving dish. Sprinkle with cheese. Valley of the Sun Pasta Salad One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 1 lb. Penne or other medium pasta shape 1 lb. boneless beef top sirloin, cut 1-inch thick 1/4 tsp. salt 1/2 tsp. pepper 3 tbsp. oil, divided 6 green onions, whites and tops, thinly sliced 2 large navel oranges, sectioned, cut into chunks or 2 small cans of mandarin oranges, drained 1-1/2 cups jicama, cut into 2-inch strips 1/2 cup (bottled) olive oil vinaigrette dressing 1 tbsp. coarse grain Dijon mustard 1/2 tsp. crushed cumin seed 2 tbsp. lemon juice 1/4 cup orange juice Cook the pasta according to package directions, drain and rinse with cold water. While pasta is cooking, rub beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add beef, cook 10-12 minutes for medium rare to medium, turning once. Remove; let stand 5 minutes. Slice thinly across the grain, cut into strips. Add beef strips with meat juices, green onion, orange, and jicama to pasta. Toss to mix. Whisk remaining ingredients together in bowl. Pour over pasta mixture; toss to combine. Serve at room temperature or slightly chilled. Lone Star Steak and Pasta One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners! Serves 6-8 1 lb. Rotini or other medium pasta shape 1-1/4 lbs. boneless beef top sirloin steak, 1" thick 1 tbsp. olive oil 1/4 cup fresh lime juice 1 10 oz. can diced tomatoes with green chilies, undrained 1 16 oz. can black beans, rinsed and drained 1 cup green pepper, chopped 1 cup frozen corn, thawed and drained 1/4 cup green onion, sliced 1/2 cup loosely packed cilantro leaves 2 tsp. garlic, minced 1/2 tsp. ground cumin 1 tsp. salt Cook pasta according to package directions. While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips. Heat oil in large nonstick skillet over medium-high heat. Add steak, half at a time and cook 1-2 minutes or until outside surface is no longer pink. Remove steak and set aside. In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn, onion, cilantro, garlic, cumin, and salt. Cook and stir until hot. Add cooked meat and cook until heated through. Serve with steak and vegetable mixture over pasta. Mexican Pasta Casserole Serves 6 to 8 1 pound Rigatoni, Ziti or other medium pasta shape, uncooked 2 tsp. vegetable oil 1 medium onion, chopped 1 garlic clove, minced 1 jalapeño, seeded and minced 3 tbsp. chili powder 1 28-oz. can diced tomatoes, undrained 1 tsp. cumin 1 tsp. dried oregano 8 oz. cooked boneless, skinless chicken breast, julienned 1/4 cup ripe olives 1 cup (4 oz.) grated Monterey Jack cheese, Queso Quesadilla or Havarti with Jalapeño Pepper cheese, divided Preheat oven to 375-o F. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes. Barbecued Chicken Pasta Serves 4 10 oz. Rigatoni, Mostaccioli or other medium pasta shape, uncooked 1 tbsp. vegetable oil 4 oz. boneless, skinless chicken breast, cut into 1/2-inch cubes 1/4 cup thin julienne of green bell pepper 1/4 cup thin julienne of red onion 1 tsp. finely chopped garlic 1/2 cup Marinara or tomato sauce, preferably homemade 1/4 cup hickory-smoked barbecue sauce 1/2 cup grated provolone cheese 1/2 cup grated smoked gouda cheese 3 scallions, trimmed and sliced thin 1/4 cup (loosely packed) whole cilantro leaves Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add Marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro. Angel Hair with Hawaiian Grilled Chicken Serves 6 to 8 1 pound Linguine or Vermicelli 1-1/2 pound boneless, skinless chicken, cut into 1" x 3" strips 1-1/2 cup light soy sauce 1 cup dark brown sugar, packed 4 tbs. dark Oriental sesame oil 1 tbs. grated fresh ginger root 1 20 oz. can pineapple chunks in juice, drained and reserve juice 2 medium onions, cut into 1" chunks 2 medium red bell peppers, cored and cut into 1" pieces 2 medium yellow bell peppers, cored and cut into 1" pieces 1/4 cup toasted chopped macadamia nuts Mix together the soy sauce, brown sugar, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 cup of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 minutes, stirring occasionally. Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.
who likes rice............. we'll hit the old u.s. of a first....... Curried Rice Salad 3 c cold cooked rice (NOT long-grain) 1 c chopped celery 1 tsp instant minced onion 1 tsp curry powder 1/2 tsp dry mustard 3/4 tsp salt Dash of pepper 3/4 c mayonnaise Juice of 1/2 lemon, strained 1 c finely chopped fresh pineapple (or drained, diced, canned) Chopped toasted cashew nuts Lettuce Toss Together lightly all ingredients except e on crisp lettuce leaves. Sprinkle with cashew nuts. Sunny Chandler Kalo-Lau-Aiia (Hawaiian Rice Spinach Salad) 3 c cooked rice (mixed rice with wild rice is best) 1 c chopped tomatoes 1 c chopped cooked spinach 1/2 c chopped onions 1/2 c vinaigrette dressing Tabasco and sesame oil to taste Grated coconut Mix all ingredients and refrigerate for 1-24 hours. Sprinkle with grated coconut before serving. Marge Litsinger Mandarin Rice Salad 3 c cold cooked rice 1 can (16 oz) mandarin orange segments, drained 1 1/2 c diced green pepper 3/4 c sour cream 1 tbsp lemon juice 1 tsp salt 1 tsp pepper Blend all ingredients thoroughly. Chill. Serve on salad greens and sprinkle with sliced almonds. Makes 6 servings. Alit Mackill Seafood Rice Salad 1 pack (8 oz) frozen cooked shrimps 1 can (6 to 7 oz) tuna, drained 2 c cooked rice 1/2 c each finely chopped onions and sweet pickles 1 1/2 c thinly sliced celery 1/4 c sliced pimientos 3 hard-cooked eggs, chopped 1 tbsp lemon juice 1 c mayonnaise Combine all ingredients and toss lightly. Season to taste. Chill. Serve on salad greens. Garnish with tomato wedges, if desired. Makes 6 servings. Alit Mackill Green Rice 3 c cooked rice 2 eggs, well beaten 1/4 c butter 1/4 c sharp cheese, grated 1/2 tbsp chopped onion 1/3 c parsley, minced 2/3 c spinach, minced 1/4 tsp salt Combine all ingredients; transfer to a greased and floured 2-quart casserole (8-inch). Bake at 325 degrees F (moderate oven) for about 45 minutes. Serve hot with meat, creamed chicken, fish, or vegetables. Serves 8. Ruth Cowan Chili Rice 1 c chopped onion 1/4 c margarine 4 c hot cooked rice 2 c sour cream 1 c cottage cheese 1 bay leaf, crumbled 1/2 tsp salt 1/8 tsp pepper 3/4 c green chilies, chopped 2 c cheddar cheese, grated Pinch of chopped parsley Cook onion in margarine until soft, but not brown; mix with rice, sour cream, cottage cheese, bay leaf, salt, and pepper. Drain. In a large buttered casserole, spread 1/3 rice mixture, 1/3 chili, and 1/3 cheddar cheese. Repeat twice. Bake uncovered for 25 minutes at 325 degrees F. Garnish with parsley. Serves 10-12. Gennie Bostian and LaRue Pollard Texas Hash 1 1/2 lb lean ground beef 2 c chopped onions 2 c chopped green pepper 1-2 tbsp chili powder 1 tbsp salt 1/2 tsp pepper 1/2 tsp garlic powder 2 c (16 oz) canned tomato 3 c cooked rice Saute beef, onions, green pepper, and seasonings until meat is no longer pink and vegetables are tender. Stir frequently to crumble meat. Add tomato and rice. Spoon into a buttered 2-quart casserole. Bake at 350 degrees F for 25 minutes or until thoroughly heated. Makes 6 to 8 servings. Marlene Smith (Recipe of the Rice Council of America) Chicken Jambalaya 1 bouillon cube 1 c white wine 1/2 tsp basil 1/2 tsp thyme 1 small bay leaf 1/2 c chopped onions 1/4 c chopped green 1 c raw rice 1/2 c lean ham, cubed 1 c canned tomatotes or tomato sauce 3 chicken breasts, split and skinned 1/4 c chopped parsley pepper Preheat oven to 350 degrees F. In a saucepan, bring to a boil the bouillon, wine, herbs (basil,thyme, bay leaf), onion, and pepper. Place rice, ham, tomatoes, and chicken in a large casserole and pour herb sauce over all. Cover tightly and bake for 25-30 minutes. Add parsley; turn heat off and allow casserole to remain in the oven for 10-15 minutes. Enough for 6 servings, with 350 calories per serving. Judy Buresh Fried Rice 1/4 c chopped onions 2 tbsp chopped green pepper 2 tbsp salad oil 2 c cooked rice 1 can (5 oz) water chestnuts, drained and thinly sliced 1 can (3 oz) sliced mushrooms, drained 2 tbsp soy sauce 3 eggs, beaten In large skillet, cook and stir onion and green pepper in oil until onion is tender. Stir in rice, water chestnuts, mushrooms, and soy sauce. Cook over low heat for 10 minutes, stirring frequently. Stir in eggs; cook and stir 2 to 3 minutes longer. Makes 4 to 5 servings (about 1/2 cup each). Billie Cooper Baked Raisin Pilau 1/4 c butter or margarine 1 small onion, sliced 1/4 c slivered almonds (preferably blanched) 1/4 c golden raisins 1 c uncooked long-grain rice (aromatic type especially good) 2 c hot, canned, clear chicken broth, dilute if condensed In saucepan, melt butter or margarine and saute onion, almonds, and raisins until onion slices are golden. Add rice, mix well. Add hot chicken broth. Place mixture in greased 6-cup casserole. Cover. Bake at 375 degrees F for 25-30 minutes, or unitl all liquid is absorbed. Sunny Chandler ( a Good Housekeeping recipe) Creamy Rice and Cheese Bake 2 eggs, beaten 1 c half-and-8half (cream and milk) 3 c cooked rice 1/2 tsp salt 1/2 tsp onion powder 1/2 tsp powdered mustard 1/2 tsp ground black pepper Dash of ground red pepper 1 c swiss or cheddar cheese 2 tbsp chopped parsley Combine all ingredients; mix well. Turn into a buttered 8- x 8- x 2-inch baking dish. Bake at 350 degrees F for 20 minutes or until firm near center. Do not overcook. Rice Council of America Mini Rice Quiches 3 c cooked rice 1 1/2 c grated Swiss cheese 4 eggs 1/2 c real bacon bits 1 can (4 oz) dice green chilies 1/4 c each diced pimientos and snipped Parsley 1 c half-and-half 3/4 tsp each salt and ground cumin 1/8 tsp hot pepper sauce Combine rice, 1 cup cheese, and 2 eggs, slightly beaten. Press 1 tbsp of the mixture in bottoms of 48 buttered miniature muffin cups. Bake at 400 degrees F for 15 minutes, or until lightly browned. Combine bacon, chilies, pimientos, parsley, and remaining cheese. Spoon evenly over rice layer. Blend half-and-half, seasonings, and remaining eggs. Spoon evenly into each cup. Return to oven; bake 15 minutes, or until set. Makes 48 appetizers. Rice Council of America Broccoli Frittata 2 1/2 tbsp finely chopped onions 2 tsp butter or margarine 1 package (10 oz) frozen chopped broccoli, cooked and drained 1/2 small clove garlic, crushed (optional) 1 c cooked rice 2 1/2 tbsp grated parmesan cheese 2 eggs, slightly beaten 1/4 c milk 1/2 tsp salt Dash of ground black pepper 1/2 c grated mozzarella cheese Saute onion in butter until tender but not brown. Add broccoli, garlic, rice, and parmesan cheese; mix well. Combine eggs, milk, and seasonings. Stir into rice mixture. Turn into a well-buttered shallow 1-quart casserole. Top with mozzarella cheese. Bake at 350 degrees F for 20 to 25 minutes or until set. Makes 2 servings. Rice Council of America Baked Red Beans and Rice 1 lb dried red kidney beans (2 1/2 cups) 4 c water 1 c chopped ham 2 tsp tabasco sauce 1 large onion, chopped 2 stalks celery with leaves, chopped 1 tsp salt Soak beans overnight in water. Pour into a large heavy pan or dutch oven. Add remaining ingredients. Simmer for 3 hours or until beans are tender. Add water when necessary. Water should barely cover beans at the end of cooking time. Remove 1 cup of beans at the end of cooking time and mash to a paste. Add back to the mixture and stir until liquid is thickened. Serve over rice. Judy Buresh
about 2 billion chinese people like rice....... Fried Rice (Chinese Style) 4 c cooked rice 1 c diced pork 1 tbsp soy sauce 1/2 tbsp cooking wine 1/2 tsp cornstarch 2 eggs, well-beaten 1/4 c cooked green peas 2 spring onions, chopped 1/2 c oil Salt to taste Marinate pork in soy sauce, wine, and cornstarch at least 10 minutes. Heat 2 tbsp oil in a pan and pour eggs; stir quickly to make a fluffy omelet. Remove from pan and set aside. Again heat 3 tbsp oil; add marinated pork and cook on high heat; keep stirring until well done. Add green peas and cook for a minute. Set aside. Heat 1 tbsp oil; add green onions, sauté for a while, then add cooked rice. Mix well. Add salt, cooked eggs, pork, and peas. Mix again. Serve immediately. NOTE: Ham, roast pork, barbecued pork (leftover), and cooked shrimps can be substituted for pork. Sophie Ling Taiwan Eight-Treasure Rice Pudding 1 c glutinous rice 1/4 c sweet red bean paste 10 lotus seeds 5 red dates 10 peanuts 10 white raisins 5 walnuts 10 brown raisins 1/4 c candied orange peel 2 tbsp shortening 3 tbsp sugar 1/2 tbsp cornstarch 1/2 tbsp cold water Clean and wash rice; cook until done. Set aside. Chop walnuts, raisins, and candied orange peel. Make a paste with cornstarch and cold water and set aside. Grease the bottom of 4 bowls. Divide all ingredients except rice and sweet red bean paste among the bowls. Divide rice and bean paste into 4 portions. Place 2/3 of each portion of rice in a bowl to cover the nuts and fruits, then put sweet red bean paste in the center. Cover the bean paste with remaining rice; flatten it. Steam at least 2 hours. Unmold on serving platter. Boil sugar in 1 cup water. Thicken with cornstarch paste. Pour syrup on pudding. Serve immediately. Nancy Chang Taiwan Steamed Rice-and-Chicken Pudding 3 chicken legs 1 tbsp green onion, diced 6 tbsp soy sauce 2 tbsp oil 1/2 c black mushrooms 1 tbsp wine 3 tbsp ham, diced 1 tsp sugar 3 tbsp dried shrimp, soaked and diced 1/4 tsp black pepper 1/2 c soup 3 c cooked glutinous rice Brush chicken legs with soy sauce, then deep-fry in hot oil over high heat. Debone chicken when cool. Place one chicken piece, skin side down, in the bottom of a large bowl. Lay 2 other pieces flat against the sides. Prepare seasoning sauce; mix wine, sugar, black pepper, and soup. Stir-fry green onion, black mushrooms, ham, and dried shrimps for 30 seconds. Pour 2/3 of seasoning sauce, then turn off heat. Add cooked glutinous rice. Mix thoroughly. Spoon glutinous rice on top of chicken in bowl. Push down to make sure rice is tightly packed. Add remaining seasoning sauce. Steam 30 minutes over high heat. To unmold, place a serving plate over the bowl and carefully turn both plate and bowl over so that the chicken pudding is on the serving plate. Nancy Chang, Taiwan Radish Rice Cake 2 c radish 4 tsp salt 4 tsp oil 8-10 strips bacon or ham 1 1/2 c rice powder 2 c chicken broth or water Shred radish; add salt. Heat oil, add radish and cook until half done. Add the rest of the ingredients. Mix well and pour mixture into a round or square baking pan. Steam for 40 minutes.
iron chefs in japan like rice........ Sushi Salad 8 c cooked rice (Jasmine or Calrose) 3/4 c rice vinegar (Komesu) 1 c chopped ham, chicken, or smoked fish 1/2 c chopped nuts 1/2 c water chestnuts 1 c chopped celery 1/2 tsp sugar or Ajinomoto Mix all ingredients. Chill. Serve with seaweed decorations. Marge Litsinger, (USA)......hey! this was supposed to be japan! Chestnut Rice 2 c rice 1/2 tsp salt 15 chestnuts 1 tsp saké 1 tsp shoyu 2 c water Wash rice. Remove shells and brown skin of chestnuts. Soak nuts in water for one hour. Put rice and chestnuts in a pot; add the rest of the ingredients. Bring to a boil. When water starts boiling, reduce heat and simmer for 15 minutes. Turn off heat and leave rice covered for 10 minutes before serving. Kari Otsuka Oyako Chicken Rice 200-250 grams (7-9 oz) chicken breast 1/2 tsp soy sauce 1/2 tsp rice wine 1/2 c snow peas 1/4 c kangkong 1 tbsp oil 1 white onion, sliced 2 c cooked rice For soup 1 1/2 c water 2 tbsp soy sauce 2 tbsp sugar 2 tsp rice wine 1 tbsp chicken stock 1 tsp fish powder 4 eggs, beaten Prepare soup by boiling together all soup ingredients except eggs. Set aside. Cut chicken into pieces. Season with soy sauce and rice wine. Steam vegetables until half-cooked, then set aside. Heat oil in a saucepan, and sauté onion and chicken. Add prepared soup and bring to a boil. Add vegetables and beaten eggs immediately. Turn off heat but keep cover on for 2-3 minutes. Divide cooked rice into four portions and place each in a soup bowl. Pour cooked chicken soup mixture on top of rice. Serves 4. NOTE: The rice bowl can be garnished with some seaweed or thinly sliced red preserved ginger. Kari Otsuka Gonoku Gohan (Rice with Vegetables) 3 1/2 oz chicken breast, diced 1 tsp minced fresh ginger 2 tbsp saké or dry sherry 2 tbsp soy sauce 1 tbsp sugar 1/2 block konnyaku, cut into strips 1 tsp soy sauce 3 c raw rice 3 c dashi (bonito soup) 3 dried shiitake mushrooms, soaked in warm water for 20 minutes, drained, and cut into thin strips 1 pc abura-age, blanched then cut into 1/5- inch strips 1 burdock root, peeled and cut in "sausagi" (bamboo leaf) style; soaked in cold water for 20 minutes, and drained 1/2 carrot, peeled, cut into 1- × 0.5-inch slices 1 tbsp minced parsley Bring to a boil soy sauce, saké, ginger, and chicken. When cool, drain chicken, reserving liquid. Boil konnyaku strips; drain. Heat 1 tsp soy sauce in pan, add konnyaku, and stir to coat with soy sauce. Wash rice 1 hour ahead of cooking. Drain in a colander, and cover with a damp dish towel. To reserved liquid from chicken, add enough dashi to make 3 1/4 cups liquid. Mix rice, liquid, 1 tbsp soy sauce, and put with all other ingredients, except parsley, in a heavy pan. Stir from bottom of pan, then cover. Cook over high heat until it boils; then cook about 12 minutes on low heat. Turn off heat. Let stand for 15 minutes. With a wooden spatula or fork, fluff up rice. Stir in 1 tbsp minced parsley just before serving. NOTE: As rice cooked with soy sauce tends to burn easily and takes a longer time to absorb water, the heat should be a little lower than when cooking plain rice. Cooking time will be longer than usual. Ritsuko Ikeda Sushi Roll 4 c glutinous rice 1/2 c vinegar 5 tbsp sugar 1/4 c kapyo (dried gourd) 1/4 c dried mushroom 4 tbsp soy sauce 4 c water 4 eggs 2 tsp sugar 1/8 tsp salt 1/4 c string beans, chopped Some red pickled ginger 8 pc dried seaweed sheets Clean, wash, and soak rice in water for one hour, then cook the usual way. Prepare vinegar solution by mixing vinegar, salt, and 2 tbsp sugar. Wash dried kapyo and boil in enough water 20 minutes until slightly tender. Drain and set aside. Wash mushroom and soak in 1 1/4 cup water for 1 hour. Squeeze water out and save it. In a pan combine 1 cup mushroom reserved water, 3 tbsp sugar, and soy sauce. Bring to a boil. Add kapyo and mushroom, and cook until the water dries. In a bowl, beat eggs, 2 tsp sugar, and salt. Cook in a greased frying pan. Cut into 1/3-inch-wide strips and set aside. Boil string beans for 2 minutes; slice red ginger into thin strips (boiled carrots or boiled shrimps can be substituted). Spread the rice on seaweed sheets. Place a mixture of kapyo, mushrooms, egg strips, string beans, and red ginger in center of the rice layer. Moisten the edges of the seaweed and roll it closing tightly. Slice the rolled seaweed sheets with a sharp and wet knife.
the queen of england likes rice........ Kedgeree 2 hard-boiled eggs 1 tbsp parsley 4 c water 1 tsp salt 2 c long-grain rice 1/2 lb smoked haddock 1 oz butter 2 tsp curry powder Boil eggs and rub through a sieve. Chop parsley fine and set aside. Boil water, add salt. Pour rice in boiling water slowly; let boil uncovered for 15 minutes. Meanwhile, boil haddock in another pan on high flame for 10 minutes. Remove from fire; remove bones from fish and flake meat. Drain rice and set aside. Heat butter in a saucepan; add curry powder and rice; stir. Add smoked haddock to rice and cook for 5 minutes; add 1/2 of hard-boiled eggs. Remove from fire and place on a platter. Garnish with remaining eggs and parsley. Wendy Woodhead Tomato Rice with Meatballs 2 c cheddar cheese 1 egg 1/2 lb beef, minced 1 tbsp cooking oil 4 oz rice 1 small onion, chopped 1 c tomato soup 1/2 pint water 1/2 tsp salt Dash of pepper 1/4 tsp mustard 1/4 tsp mixed dried herbs Grate cheese and beat egg. Add to meat and mix well. Shape mixture into balls, adding dry flour if needed. Heat oil and fry balls until brown. Put rice and balls in a casserole. Saute onion and cook for 2 minutes; add tomato soup, water, salt, pepper, and herbs. Bring to a boil, stirring constantly. Pour this mixture into the casserole. Cover and bake 350 degrees F for 40 minutes. Stir before serving. Isabel Wy Rice Cake 4 oz butter or margarine 4 oz sugar 2 eggs 1 tbsp water 1/2 tsp vanilla essence 3 oz rice flour 1 oz self-rising flour 1/4 tsp salt Cream butter or margarine and sugar together in a bowl until light and fluffy. Beat eggs, water, and vanilla essence together and gradually add to creamed mixture, beating after each addition. Fold in rice flour, self-rising flour, and salt. Spread mixture in a 7-inch sandwich tin. Bake in 375 degrees F oven for 30 minutes. Serve cold.
indonesian people like rice............... Steamed Rice with Meat and Vegetables 1 c rice 1 c water 1 1/2 c coconut milk 1/2 tsp salt 2 carrots 2 onions 1 medium potato 1/4 c diced beef Pinch of chili powder 2 tsp soy sauce 1 tbsp vegetable oil 1 tsp ketchup Clean and wash rice, and cook with salt, water, and coconut milk. Set aside. Peel carrots and potatoes; cut into small cubes. Heat oil in a saucepan; sauté all vegetables; add meat, then remaining ingredients with 1/2 cup water. Cover and cook on low heat for 5 minutes. Put one layer of cooked rice in a saucepan, spread over it a layer of cooked meat and vegetables. Use all rice and vegetables by spreading alternately. Cover and steam in a steamer or oven for 30-40 minutes. Cool before serving. NOTE: Steaming can also be done using banana leaves. Spread mixture alternately on banana leaf; roll, fold over ends, and seal. Steam packet in a rice steamer. Ikke Sunari Rice with Prawns (or shrimps ) 4 cloves garlic 4 onions 6 chilies 2 belacham 1/4 c oil 1 lb prawn 1 lb cooked rice Salt to taste Pound garlic, onions, chilies, and belacham coarsely. Heat oil, and sauté prawns and pounded ingredients. Add rice and salt and sauté for 5 minutes. Remove from fire and serve hot. Faiza Pervaez Rice Cake with Coconut Cream 1/2 lb sticky rice 1 oz brown sugar 2 1/2 c coconut milk Pinch of salt 2 eggs Clean, wash, and soak rice in cold water for 1 hour. Drain. Put rice in a steamer and steam for 5 minutes. Put steamed rice in a saucepan and add 1 cup coconut milk and salt. Again steam for 10 minutes. Prepare coconut cream by beating eggs and sugar until thick and fluffy. Add remaining coconut milk and salt. Cook mixture in a steamer for 10-15 minutes. The mixture should be like thick cream. Transfer the rice mixture to a serving dish and top with thick coconut cream. Cut like cake and serve warm or cold. you got the picture......WE ALL LIKE RICE !!!!
BUT GUESS WHO LOVES THEIR RICE!!!!! (bet ya'll thought i was done.) Beans and Rice From Diana Rattray, Your Guide to Southern U.S. Cuisine. A variety of recipes for this great combination Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans. According to "The New Orleans Cookbook", baked ham should be used rather than country ham or smoked ham. They also recommend pickled pork or salt pork (if using salt pork, eliminate other salt in the recipe). An excerpt from "The Picayune Creole Cookbook" "In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Creme, or Red or White beans boiled with a piece of salt pork or ham." Red Beans and Rice 1 quart dried red beans 2 quarts water 1 pound ham or salt pork 1 carrot, chopped 1 onion, chopped 1 bay leaf pepper, to taste salt, to taste Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top. Serves 10 to 12 oops....i goofed....here is the one with the L at the beginning.... Louisiana Red Beans and Rice 1 lb red beans, soaked in about 2 quarts water overnight 3 ribs celery, chopped 1 medium green bell pepper, chopped 1 bay leaf 1 clove garlic, minced 1 large onion, chopped 2 tablespoons dried parsley flakes dash of ground cayenne pepper, or to taste 1 package smoked sausage, cut in 1/4-inch thick slices Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice. Serves 6. who else likes their rice down and DIRTY........ Louisiana Dirty Rice 1 pound giblets (wild fowl, chicken, or turkey), chopped fine 2 cups raw white rice 1/2 pound loose pork sausage 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 2 cloves garlic, chopped 1/2 cup chopped fresh parsley 1 cup scallion tops Salt and pepper, to taste Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm. In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched. here's another one you can have with your meat pie..... Lasyone's Meat Pie Restaurant Natchitoches, Louisiana Lasyone's Dirty Rice Ingredients 1/2 cup vegetable oil 1/2 pound ground beef 1 pound ground chicken gizzards 1 Tablespoon parsley flakes 1 teaspoon accent - optional 2 Tablespoon kitchen bouquet (for darkening) 1/4 cups chicken broth 1 small jar chopped pimento 6 cups cooked rice salt and pepper to taste Chop Medium 1 large onion 1 large bell pepper 3 ripe celery 1 cup green onion tops 6 pods garlic Heat oil in Dutch oven; add beef and gizzards. Cook until grey in color. Add all other ingredients except rice. Simmer for 20 minutes. Pour mixture over rice and fold just enough to mix well. Cover with foil. Bake for 40 minutes at 325 degrees or until rice has absorbed all liquid. You can cook mixture the day before. The next day just add rice and bake. Serves: approximately 15 people at 1/2 a cup serving per person. and one more from chef paul to you via sugarpea....... Paul Prudhomme's Poorman's Jambalaya by sugarpea Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort. Seasoning Mix 4 small bay leaves 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dry mustard 1 teaspoon ground red pepper (preferably cayenne) 1 teaspoon gumbo file (file powder) (optional) 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves Jambalaya 4 tablespoons margarine 6 ounces tasso (about 1 1/2 cups) or other smoked ham, diced 6 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced 1 1/2 cups onion, chopped 1 1/2 cups celery, chopped 1 cup bell pepper, chopped 1 1/2 teaspoons minced garlic 2 cups uncooked rice (preferably converted) 4 cups beef stock or chicken stock (if not salt-free, adjust salt) 1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside. 2. Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally. 3. Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well. 4. Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock. 5. Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve. oh what the heck.....let's do another one..... Old-Fashioned Creole Rice Pudding Ingredients: 3 eggs, slightly beaten 3/4 cup brown sugar 1 cup heavy whipping cream 1 cup Half-N-Half 2 Tbsp. pure vanilla 4 Tbsp. butter, softened 1 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. ground mace 1/8 tsp. salt 2 cups cooked long-grain rice 1 cup golden raisins 1/2 cup chopped nuts (pecan/almond mixture) 1/2 tsp. grated lemon rind (zest) 2 tsp. fresh-squeezed orange juice (plus a pinch of zest) 2 tsp. granulated sugar for frosting Instructions Start off by preheating your oven to 350 degrees. This is most critical because the pudding just won’t come out right if the oven isn’t at the correct temperature when the mixture goes in. Then, in a large mixing bowl whisk together the eggs, the sugar, the whipping cream, and the Half-N-Half. Take a little extra time to do this using a piano-wire whisk—this is the step that forms the basic custard, which will hold the rice together. Then when the mixture is rich and creamy, pour in the vanilla, the butter, the cinnamon, the nutmeg, the mace, and the salt. Once again, whip together all of the ingredients until thoroughly combined. Now, ever so gently, fold in the cooked rice, the raisins, the nuts, the lemon zest and the orange juice. This step, too, is critical because it is at this point that each grain of rice becomes “seasoned” with the spices. Then when the blend is right, transfer the mixture to a buttered two-quart casserole dish. Then place the dish into a larger pan filled with water to create a water bath (bain marie). Baking in this manner tempers the custard, helping to keep it light and preventing it from burning and scorching. All that’s left, then, is to bake the pudding—uncovered—on the center rack in the oven for approximately one hour or until the pudding is set and a toothpick inserted into the center comes out clean. (Hint: if you evenly sprinkle the granulated sugar lightly over the top of the pudding about 5 minutes before you take it out of the oven the sugar will brown and crystallize on the surface). Creole rice pudding can be served piping hot right from the oven or ice cold right from the refrigerator. It’s outstanding as is, but some New Orleanians like to drizzle a little cane syrup over the top! i know this one isn't rice. but it's still good...... Louisiana Bread Pudding with Bourbon Sauce Ingredients 7 oz. very stale French bread, cut into cubes 4 cups whole milk 3 eggs 1-1/3 cups sugar 2 Tablespoons vanilla extract 1/2 cup raisins 1/2 cup Cointreau 1 Tablespoon cinnamon 1 Tablespoon freshly ground nutmeg 1/2 cup packed dark brown sugar 12 Tablespoons (1-1/2 sticks) unsalted butter, cut into cubes For the Bourbon Sauce: 8 Tablespoons (1 stick) unsalted butter 1 cup confectiners' sugar 1 egg, beaten 1/2 cup bourbon 1. Place the bread in a large bowl and pour the milk over it. Allow to soak for 1 hour. 2. Put the raisins in a smaller bowl and pour the Cointreau over them. Allow to soak for at least one hour. Butter an 8" x 11" baking pan. Preheat the oven to 300°F. 3. Whisk together the eggs, sugar and vanilla. 4. Drain the raisins and add them to the soaked bread. Pour the egg/sugar mixture into the bread and mix well. 5. Pour into the prepared pan and smooth the top with the back of a spoon. Sprinkle with the cinnamon, nutmeg, and the dark brown sugar. Dot with the butter cubes. 6. Place in preheated oven and bake about 1-1/2 hours until set. Allow to cool at least 30 minutes before cutting. For the sauce: 1. Melt the butter over low heat. When it is hot, but not colored, add the confectioners' sugar and whisk constantly until thick. 2. When it is very thick and hot, remove it from the heat and whisk in the beaten egg until emulsified, about 2 mintues. 3. Whisk in the bourbon and serve warm. To serve: Cut the pudding into 12 slices and serve with the warm Bourbon sauce for adults, maple syrup for children. Any leftover bread pudding may be reheated in the microwave.
the national 2004 cornbread festival winner has been announced and here it is..... National Cornbread Festival 2004 Cornbread Cook-Off Champion & Winning Recipe The Crescent City Skillet First Prize Winner Valerie Watts Holt Euharlee, GA A creamy blend of spicy sausage, plump shrimp in a creamy cheese sauce topped with a crispy Cornbread Creations topping. 1 tsp. vegetable oil ½ lb. hot bulk sausage 1 c. diced sweet onion ½ c. chicken stock 1 c. whipping cream (not heavy, just regular) ½ t. minced garlic 2/3 c. shredded Monterey Jack cheese ¼ c. shredded parmesan cheese 15 medium uncooked shrimp shelled, deveined, and tails removed 1 ( 6.5 oz.) pkg. Martha White® Cornbread Creations® Extra Rich Buttermilk Cornbread Mix 2/3 c. milk Possible garnishes include-sour cream, chopped and seeded plum tomatoes or fresh parsley Preheat oven to 425º F. Place oil, sausage and onion in a 10-inch Lodge cast iron skillet. Cook over medium heat until sausage is no longer pink, "scrambling" meat as you go. Drain meat and onion mixture on paper towel and return to skillet. Do NOT wipe skillet clean. Add stock, cream, garlic, and both cheeses and lower the heat to medium low. Do not allow this to boil. Stir until cheese is melted and add shrimp evenly around pan. In a small mixing bowl, Combine cornbread mix and milk; stir until smooth. Pour evenly over mixture in pan. Crust will rise to the top as it cooks. Bake for 18 to 20 minutes or until cornbread is lightly golden. Remove from oven and serve hot. Serves 4-6. Garnish with any or all of the following-sour cream, tomatoes or parsley.
