The og crispy rice cake
Parboil rice in 12 cups of water with salt. Drain rice after 7-8 minutes and reserve 1 cup of liquid. Melt butter in pot with liquid, salt, saffron and scoop 3 cups of rice and mix. Turn up burner to medium high heat and cook for ten minutes. Then add rest of rice and put a rag over top of lid and cook for an hour. Then flip onto a plate and enjoy.
Btw this recipe was Sean’s exact words so don’t judge me if it’s crap.
Published by mephit on 25. Jul 2021 01:24:03 (GMT-5)
Published by mephit on 25. Jan 2019 01:43:44 (GMT-5)
I have always needed to add at least 2 cups of water.
Published by mephit on 2. Nov 2018 21:35:10 (GMT-5)
*I found I need to add about 2 cups of water
Published by mephit on 23. Feb 2018 01:01:09 (GMT-5)
Roll into 1'‘ logs then slice and roll into circles.
Filling- 6-7 potatoes cooked.
8 oz-1 PK cream cheese.
Onion, salt and pepper.
Shredded sharp cheese to taste.
(if you use 5 lbs potatoes use 1 ½ PK cream cheese and add whatever else you like. Bacon, scallions, hot peppers, roasted garlic, etc. Or use fruit filling.)
After made, par boil (Until they bloat)
Drain and roll in melted butter, store until ready to use.
Fry or bake.
Published by mephit on 21. Nov 2017 03:26:36 (GMT-5)
For 4 people
Published by kath on 5. Jan 2016 15:25:10 (GMT-5)
From Cooks.com; serves 4.
Published by marco on 25. Sep 2010 18:33:52 (GMT-5)
From Binnur’s Turkish Cookbook; goes well with Flat Beans with Olive Oil.
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.
Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.
Published by kath on 25. Sep 2010 12:05:20 (GMT-5)
“Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they’re well worth the effort.”
Dough
4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed
Filling
12 Italian prune plums
12 cubes white sugar
Bread Crumbs
½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs
Garnish
Additional melted butter and sugar for garnish (optional)
Good breakfast side dish.
Preheat oven to 350. Grease 8x8 glass or ceramic baking dish or six 6 ounce ramekins.
In 2 quart saucepan, heat water to boiling on medium high. Reduce heat to low. With wire whisk, gradually stir in grits. Continue whisking to eliminate any lumps. Cover and cook 10-15 minutes or until water is absorbed and grits are creamy. Transfer to large mixing bowl. Stir in butter, cheese and ¼ tsp salt until mixed.
In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
Pour mixture into prepared pan or ramekins. Sprinkle with parmesan, and paprika if you like. Bake uncovered, 45-60 minutes in baking dish (30 in ramekins) or until top is golden, puffed up and toothpick inserted in center comes out clean.
Published by mephit on 20. Feb 2010 18:32:10 (GMT-5)
These little dumplings are ever so slightly sweet.
1. Bake or microwave squash until tender. Peel off skin and place flesh into bowl. Puree with hand mixer until smooth.
2. Combine 2 cups of the mashed squash with ½ tsp salt, white pepper and nutmeg. Stir in flour, 1 cup at a time until a dough forms (it will pull away from side of bowl).
3. Turn dough onto well floured surface. WIth well floured hands, kneed dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll the other batch into a ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a bowl. Boil gnocchi until they rise to the surface, about 4 minutes, cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter, cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
Published by mephit on 3. Feb 2009 01:44:49 (GMT-5)
I usually have extra peppers around, so I through in two red ones or a yellow and red one. The more vegetables, the better!
A great way to use up all those green tomatoes!
Cook pasta according to directions and keep warm.
Saute onions in a generous amount of olive oil.
Add the sausage (broken up) and brown it.
Add tomatoes and cook over med-high heat til they are soft about 8-10 minutes.
Add chopped garlic. Stir for one minutes
Add parsley, salt and pepper. Simmer for several more minutes.
Serve over pasta with parmesan cheese.
So good!
Published by mephit on 10. Nov 2005 21:54:10 (GMT-5)
Makes 2 servings
Published by kath on 15. May 2005 10:08:26 (GMT-5)
This is a Weight Watchers recipe that I found, but it looks really good. However, the ‘4’ servings might be really small if you have a hungry family.
]]>Serving Size: 4
This is a Weight Watchers recipe that I found, but it looks really good. However, the ‘4’ servings might be really small if you have a hungry family.
Recipe originally found at from Recipe Source
]]>Sooooo yummy. When I made it, I didn’t have any turmeric, carrots, raisins or nuts, so I didn’t put them in. It was still delicious. And I didn’t use as much oil either. I used maybe half of what the recipe calls for.
Recipe originally found at from Recipe Source
this is a light and fresh pasta sauce; very good on a warm night.
Chop tomatoes, season with salt, pepper, chopped basil, garlic and oil.
Cook the capellini in salted boiling water, drain.
Toss with tomatoes and serve immediately.
Published by kar116s on 10. Sep 2003 23:32:17 (GMT-5)
Not a bad rice side dish. But I used a lot more coconut milk. I don’t think that one cup is enough.
Published by kath on 23. May 2003 20:18:22 (GMT-5)
A quick and easy meatless sauce
Melt butter in a heavy saucepan and saute onion and garlic; add vodka and boil some of the alcohol off. Add 2 cans of tomatoes and basil and heat thru; add heavy cream and heat thru. Serve over cooked pasta.
Published by kar116s on 13. Mar 2003 04:01:06 (GMT-5)
Serving Size: 4
Published by kath on 16. Sep 2003 19:02:36 (GMT-5)
4 servings
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.
Published by kath on 25. Nov 2002 11:34:25 (GMT-5)
Serving Size : 4
Published by kath on 25. Nov 2002 11:13:17 (GMT-5)
8 Servings
Published by kath on 24. Nov 2002 15:52:40 (GMT-5)
Contains shredded chicken, peas and rice in a peanut sauce. Assumes you have a rice cooker, but the instructions below accommodate boiling rice without one. Makes 4 servings.
For rice:
For sauce:
For garnish:
Green tops of onions, chopped, and ½ cup chopped roasted peanuts
Condiments:
Separate bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro, mandarin orange segments, chopped apples, plain yogurt