4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
Directions:
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.Artikel schreiben
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced 1 lime
Directions:
Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through. You'll love this rice! Money back guarantee.
Preheat oven to 350°F. Mix batter ingredients together spray a 9X13-inch pan and spread batter to cover the bottom. Remove sausage from casings and saute, with garlic, onions, and bell pepper until sausage is no longer pink add tomato sauce and spices and simmer 10 minutes. Pour meat mixture over batter top with mozzarella then pepperoni then parmesan. Bake 30-40 minutes or until done.
Peel your bananas first (2 bananas per serving) Cut them into small pieces. Freeze for just 1-2 hours on a plate. Blend, blend, blend - scraping down the bowl when they stick. Enjoy the magic moment when they turn into ice cream!
1 (15 ounce) can cooked pink salmon (bones removed)
1/2 medium onion, chopped fine
1/2 green bell pepper, chopped fine
1 egg, beaten
2 dashes hot sauce salt and pepper
1/4 cup fine plain breadcrumbs
2 teaspoons dried parsley
1 teaspoon garlic powder
1/4 cup flour
1/4 cup yellow cornmeal oil, for pan frying
Directions:
Mix the first 9 ingredients well. Pat into flat cakes. Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying). Heat about 1/2 inch of oil in a pan and fry cakes until golden brown on both sides. Remove and drain. Repeat until all cakes are made. As you remove them from the oil, sprinkle with salt and pepper--and if you want a bite to it, a little cayenne on it.
Mince the salmon and place half of it in a large Ziplock bag. Use a rolling pin to mash it. Place this and the unmashed salmon in a large bowl and combine it with the egg whites, mustard, dill, salt, and bread crumbs. Form four 3/4" patties. Place on a medium-hot grill and cook for 4-5 minutes per side (or cook on a stovetop by heating 2 Tablespoons olive oil in a large pan over medium heat; cook patties for 5 minutes per side).
2 russet potatoes or 2 yukon gold potatoes, unpeeled
12 ounces salmon fillets, skinned and finely chopped
2 tablespoons hoisin sauce
2 tablespoons cilantro, finely chopped
salt and pepper flour, for coating
3 tablespoons olive oil
4 tablespoons breadcrumbs
Directions:
Parboil potatoes in salted water for 15 minutes. Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl. Drain potatoes, cool and peel them. Shred potatoes into strips using the coarse side of a grater. Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much. Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together. Coat the cakes lightly with flour, shaking off excess. Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown). Drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup); althought personally I love them with Thai chilli sauce or sambal.
Sprinkle dill, pepper, salt and garlic powder over salmon. Place in shallow glass pan. Mix sugar, chicken boullion, oil, soy sauce, and green onions. Pour over salmon. Cover and chill for 1 hour, turn once. Drain and discard marinade. Put on grill on med heat, place lemon and onion on top. Cover and cook for 15 minutes, or until fish is done.
1 scallion, sliced thin (white part plus about 2-3 inches of the green)
1 tablespoon toasted sliced almonds (optional)
Directions:
In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the salmon. Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.
Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
