Recipes Included On This Page Make Your Own Rice Mixes Marmalade Chicken Mini Sweet Potato Samosas (Sugar's) Mocha Risotto Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Make Your Own Rice Mixes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Onion Rice Mix 4 cups uncooked rice 1 envelope onion soup mix 1/4 cup dried minced onion 1 tablespoon parsley 1/2 teaspoon salt Lemon Dill Rice Mix 4 cups uncooked rice 1/4 cup grated lemon peel 1/4 cup powdered chicken soup base 2 tablespoons dill 1 tablespoon chives 1/2 teaspoon salt Vegetable Rice Mix 4 cups uncooked rice 1 envelope vegetable soup mix 2 tablespoons dried minced onion 2 tablespoons dried minced celery 2 tablespoons dried minced pepper 1 tablespoon parsley 1 teaspoon salt Spanish Rice Mix 4 cups uncooked rice 1/2 cups Mexican seasonings mix -- (taco seasoning) 1/2 cup dried corn 2 tablespoons parsley 1 tablespoon basil Creamy Herb Rice Mix 4 cups uncooked rice 1/2 cup instant nonfat dry milk 1/4 cup dried minced celery 2 tablespoons parsley 2 tablespoons thyme 1 tablespoon marjoram Combine the ingredients specified for each mix. Store in different glass jars or tightly closed containers on pantry shelf for up to 4 months. To Use: Mix 1 cup of any of the rice mixes with 2 cups liquid, either water, juice, broth or a combination. A tablespoon of butter or margarine is a nice addition. Place the rice, liquid and butter on high heat and bring to a rolling boil. Immediately reduce the rice for 10 to 15 minutes or until all liquid is absorbed. Contributed to the FareShare Gazette by Joan; 3 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Marmalade Chicken Recipe By : EatingWell magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup reduced-sodium chicken broth -- (see Tips for Two) 1 tablespoon red-wine vinegar 1 tablespoon orange marmalade 1/2 teaspoon Dijon mustard 1/2 teaspoon cornstarch 8 ounces chicken tenders 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 3 teaspoons extra-virgin olive oil -- divided 1 large shallot -- minced 1/2 teaspoon freshly grated orange zest 1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a small bowl. 2. Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. 3. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until the shallot begins to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits with a wooden spoon. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced, 30 seconds to 1 minute. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest. Makes 2 servings. Active Time: 20 minutes. Total Time: 20 minutes Tips for Two: Chicken broth storage - Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Uses - Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out. Source : EatingWell magazine. Formatted by Chupa Babi: 12.20.07 Chicken tenders - the strip of rib meat attached to the underside of the chicken breast - are now sold separately, packaged in small amounts. They can help you perform weeknight miracles: they cook in a flash and unused extras can easily be frozen. Serve this dish with some brown rice to soak up the sweet-and-tangy orange sauce. Contributed to the FareShare Gazette by Chupa; 20 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 8g Fat (33.4% calories from fat); 25g Protein; 9g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mini Sweet Potato Samosas (Sugar's) Recipe By : Sugarwaffle Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sweet potato -- peeled and diced 1 teaspoon butter 1 tablespoon milk 1 tablespoon dry onion soup mix Ground cumin to taste Curry powder to taste 20 wonton wrappers Sesame oil for brushing 1. Simmer sweet potatoes with a little water until very soft. Drain and mash with butter, milk, onion soup mix, cumin and curry powder. 2. Preheat oven to 375 degrees F (190 degrees C). 3. Place about 3/4 of a teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush the edges with sesame oil, fold into a triangle and press the edges to seal. Place the samosas on a baking sheet. 4. Bake in preheated oven for 10 minutes, then turn over and bake for 5 minutes more. Makes 20 samosas, Serves 2 Prep Time: 20 Minutes. Cook Time: 25 Minutes. Ready In: 45 Minutes. Author : Sugarwaffle. Source: Allrecipes Formatted by Chupa Babi; 12.21.07 "These attractive little samosas of curried sweet potatoes make a nice appetizer or cocktail party hors d'oeuvre!" Contributed to the FareShare Gazette by Chupa; 14 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 2g Fat (23.3% calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 32mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mocha Risotto Recipe By : adapted from The Rice Cookbook; Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup strong black coffee -- (125 mL) 3 cups milk -- (750 mL) 2/3 cup arborio rice -- (130 g) 1/2 cup Splenda granular -- (125 mL) 1/2 teaspoon minced fresh ginger -- (2 mL) 1 pinch cayenne pepper or your favourite ground hot pepper 2 1/2 ounces dark chocolate -- grated (80 g) 2 teaspoons grated orange zest -- (10 mL) Cream to serve -- optional Combine the coffee, milk, rice, ginger, cayenne pepper and Splenda in a medium heavy-bottomed pan. Simmer gently, uncovered, stirring frequently, for about 40 minutes or until the mixture thickens and the rice is tender. Stir in the chocolate and orange zest; mix well. Serve warm, with cream if desired. Makes enough to serve 4 easily. Can be made 3 hours ahead and stored, covered, in the refrigerator. Not suitable to freeze. The original recipe, found in The Rice Cookbook from The Australian Women's Weekly, used castor sugar rather than Splenda, lemon zest rather than orange zest and did not use either ginger or cayenne pepper. You can do this in the microwave but it will entail a lot of stopping and starting and opening and closing the microwave; I found that as long as I kept the heat fairly low and was prepared to spend the time watching over it, stirring fairly frequently, it worked very well in a pot on the stove. The whole cooking time took nearly an hour because I wanted to keep the heat fairly gentle. Buddy felt that the cream was fairly essential as it is quite a thick 'pudding' but I thought it was good without the cream as well. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 15 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 11g Fat (32.6% calories from fat); 9g Protein; 44g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 97mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List

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