Rice recipe

How to make Easy Chocolate Layered Pudding Delicious Dessert Recipe

Natalia — Sat, 19 May 2012 21:00:04 +0000

Get the Recipe – magiesplace.info Family favorite chocolate layered pudding dessert, with cream cheese, cookies, whip topping and delicious crust! Want to make this a peanut butter chocolate dessert? Just add 1/2 cup peanut butter to the cream cheese mixture! This is so delicious they will beg you for the recipe! So easy and all assembled into one pan! Cover and take with you to any gathering. You will see it disapear and you will get asked for this easy recipe! View more Recipes and subscribe to my Channel www.getcookingatmagiesplace.com Visit http for hundreds of family favorite recipes. Get Free Ebay Item Advertising at www.magiesplace.info

D’Smith’s Mongolian Beef with Coconut Rice and Vegetable Stir Fry

Natalia — Sat, 19 May 2012 18:00:06 +0000

This savory dish uses a simple glaze of low sodium soy sauce, dark brown sugar, fresh ginger and garlic to really spice up this beef dish. My favorite recipe for rice and a quick vegetable stir fry create a dish that will score well with your family or friends.
Video Rating: 5 / 5

One Bowl!

Natalia — Sat, 19 May 2012 14:59:55 +0000

One Bowl!

Image by jazzijava
Cooked rice, coconut milk, honey and an egg were just a few of the things that went into my "Tasty Thai Muffins" – and with only one bowl, minimal cleanup is a bonus!

yummysmells.blogspot.com/2011/01/two-tasty-treats.html

Thakkali Sadam

Natalia — Sat, 19 May 2012 12:00:05 +0000

Thakkali Sadam recipe from Sulekha Curry Leaf. Watch more videos on food.sulekha.com

How do you make rice Krispie balls?

Natalia — Sat, 19 May 2012 09:00:24 +0000

Question by chrisdcrazy: How do you make rice Krispie balls?
I want to make rice krispie balls instead of the traditional rice krispie treats, I’ve been searching for recipes and they all seem so different from the traditional one, I was wondering if anyone has a recipe for them? Can you just do everything you would when making regular rice krispie treats then shape them into balls or no?

Best answer:

Answer by starrwoode
yes but be sure you butter your hands before trying to roll them into balls.

Know better? Leave your own answer in the comments!

Looking for a “comfort food” recipe, ingredients: lentils, rice, and chicken?

Natalia — Sat, 19 May 2012 05:59:49 +0000

Question by : Looking for a “comfort food” recipe, ingredients: lentils, rice, and chicken?
My husband has a cold. We are both tired of soup. I have some dried lentils, chicken, and rice on hand. Do any of you have recipes to share that incude all 3 of these ingredients? I’d prefer to not use raisins, dates, or tomatoes this time.

Best answer:

Answer by hari prasad
mouth watering

What do you think? Answer below!

Does anyone know a good rice krispie treat that’s better than the original?

Natalia — Sat, 19 May 2012 03:01:31 +0000

Question by : Does anyone know a good rice krispie treat that’s better than the original?
I’m making rice krispie treats this week, but the original recipe is kind of boring. I would like something to spice it up and make it absolutely delicious
Thank you!

Best answer:

Answer by califgirlinva
The site has different options…http://www.ricekrispies.com/#/Default

Know better? Leave your own answer in the comments!

Cooking Lab: Chinese – Twice Cooked Pork Stir-Fry

Natalia — Sat, 19 May 2012 00:00:09 +0000

Cooking Lab: Chinese – Twice Cooked Pork Stir-Fry

Image by panduh
‘Hui guo ro pian’. Translated literally as ‘Return to Wok Sliced Pork’ or ‘Twice-Cooked Pork’. It is a spicy Szechuan pork stir-fry dish. The pork is boiled in advance then ‘returned to the wok’ by stir-frying in a bean-paste sauce with Bokchoy and Bell peppers.

I didn’t drain my pork well enough and it came out with tons of oil all around. Otherwise, I did the usual tweaking of the seasonings to add *extra sweetness* over the recipe (upped the addition of Sweet rice wine and Tien Men Sauce). Tasted good to me

Biryani-inspired rice

Natalia — Fri, 18 May 2012 18:01:21 +0000

Biryani-inspired rice

Image by framboise
Don’t call it biryani. It lessens the TRUE biryani.
But it was in the spirit of biryani that I’ve been cooking this for the last few weeks. Our French friends cooked us an Indian meal recently (recipes out of a travel novel apparently), and it gave me the kick I needed to start cooking non-Oriental Asian again.
It’s strange that. Before arriving in LA, I’d say that Oriental Asian dishes made up about a quarter of my usual repertoire, maybe even less. I was more in love with other SE Asian food, Indian/Pakistani/Bangladeshi/Sri Lankan cuisine, and the usual Mediterranean-style nosh that passes for cuisine amongst certain circles of post-student-days young adults in the UK. And growing up in Singapore, while the extended family ate tonnes of Chinese food, my own tended to choose Indian, Indonesian, Italian (any other "I"s missed? funny, now we can add Iranian because I brought them to our local Persian restau, which they loved!). All this rather shocked the Chinese-American and Chinese/Taiwanese/HKers I’ve met here (more than I’ve met anywhere outside S’pore/M’sia/HK), who eat predominantly chinese cooking. I am truly a banana. At least I’m still an Asian banana if I can cook Indian at the drop of a hat with a bare kitchen. So there.

Refreshment

Natalia — Fri, 18 May 2012 15:00:23 +0000

Refreshment

Image by gkamin
I’m a bit sick of the usual Pad Thai recipe. It’s not that it isn’t tasty. It is. However, it’s always nice trying something new. So here are a few things I threw in:
3-4 minced coriander stems and leaves.
3 minced lemon-grass stems (that leave a wonderful aroma on your fingertips).
0.5 cup chopped garlic.
a few chopped shallots (you can also use one half of a small onion).
A little sweet chilli sauce.
3 tbsp. nam-pla (thai fish sauce) for saltiness.
1 tbsp. sugar.
4 tbsp. tamarind sauce.
5 tbsp. lime juice.
0.5 cup crushed peanuts.
1 small chilli pepper, thinly sliced.
0.5 big red pepper shreds.
300 g. chinese sprout.
A few mushrooms cut in quarters.
50-100 g. sliced chicken breast (or pork, or beef).
1 can of coconut milk (at least 60%).
1 pack of thai rice noodles (300-330 g.).
0.5 cup canola oil.

Soak the noodles in hot water for about 15 minutes, and then soak them in the coconut milk.

Heat the wok, add half of the oil, and fry the onion and garlic. Then add the peppers and the noodles, and stir fry for about 2-3 minutes. Take the content of the wok out to a large bowl.

Add the rest of the oil to the wok, and stir fry the vegetables, lemon-grass, sprout, coriander and chicken. After one minute, start adding the sugar and the "liquids" – nam pla, tamarind, lime juice and the sweet chilli sauce (it’s also possible to marinate the chicken in the sweet chilli sauce, to add a nice glaze to it). Stir fry everything until the chicken is done.

Then add the noodles from the bowl to the wok, and stir fry for another couple of minutes, until everything is ready and hot.
Add the peanuts and serve in deep personal bowls.

It’s a refreshing (thanks to the lemon-grass and lime), creamy (thanks to the coconut milk) and light (you can also try using cream, but what’s thai about that?) dish.
Most important, it’s very easy to make.

Bon appetit!