Recipes Included On This Page Hallie's Orange Salad How To Cook Jasmine Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Orange Salad Recipe By :Adapted by Hallie from Tapas; Murdoch Books; 1998 Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 navel oranges 12 olives, large 1 roasted red pepper Greek seasoning -- to taste *Dressing* 2 tablespoons extra virgin olive oil -- (25 mL) 4 teaspoons lime juice -- (20 mL) 1 teaspoon orange juice -- (5 mL) 1/4 teaspoon granulated sugar -- (1 mL) Cut the peel from the oranges making sure you remove all the white pith. Break or cut the oranges into segments. Do this over a bowl to catch any juice. Put the orange segments into the same bowl. You can use any olives you want. I used Italian olives; half were large green ones stuffed with sundried tomatoes and half were Kalamata. I didn't bother counting out exact numbers, it is mainly a 'to taste' thing as far as I'm concerned. Cut the olives into strips; add them to the oranges. Cut a roasted red pepper into strips. I use the kind you buy in a jar because it is more convenient for me and I like the taste. I didn't make the strips any longer than about 2 inches (5 cm). Add to the oranges. Add the Greek seasoning and mix lightly. *Dressing* Place the olive oil, lime juice and sugar into a small bowl. Mix well. Pour the dressing over the fruit and mix lightly. Transfer the fruit to a shallow serving dish. Cover and place into the refrigerator for about an hour before serving. Serves 4. Hallie's notes: Use the juiciest oranges you can find. My method of picking juicy oranges is to go for the heaviest ones in the size; I figure that if they are full of liquid (juice) they should be heavier than those of the same size that are light. There might be a better method than this but it usually works well for me. The original recipe I posted called for lemon juice but I substituted lime juice for an added zing. The amount I showed in the list is just a suggestion. You could, if you feel so inclined, arrange the segments in the dish and scatter the other ingredients over them but I preferred to toss everything together as I was taking this to a potluck supper and decided an artistic arrangement wasn't too likely to survive the transportation too well. It looked quite attractive mixed together anyway and allowed for the flavours to be evenly distributed throughout. Adapted by Hallie from From Tapas; Murdoch Books; 1998. ISBN 0 86411 882 I. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 23 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 8g Fat (47.7% calories from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * How To Cook Jasmine Rice Recipe By : From Rhonda Parkinson, Your Guide to Chinese Cuisine Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups jasmine rice 1 3/4 cups water Here's How: Find a good brand of jasmine rice, from Thailand if possible (I use Golden Phoenix). Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test ­ the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water). Bring the rice to a boil, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes. Fluff with chopsticks or a fork before serving. Tips : The amount of water to add can vary depending on the rice. New crop rice ­ rice grown in the same year ­ is not as dry and needs less water. Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary. 1 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice. Cold jasmine rice is very good for making fried rice. What You Need: Jasmine Rice, Dish to Drain Rice, Pot for Cooking, Measuring Cup, Chopsticks or Fork Source : "http://chinesefood.about.com/cs/ht.htm" S(MC Format by Chupa Babi): "052505" Yield : "3 1/2 cups cooked rice" Start to Finish Time: "0:35" NOTES : Long grain jasmine rice is very popular in Thai cooking. The trick is to use less water, so that the rice is really being steamed instead of boiled during the second half of the cooking process. From Rhonda Parkinson, Your Guide to Chinese Cuisine Contributed to the FareShare Gazette by Chupa; 3 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: .

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