rice, pasta and salads
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Rice, Pasta and SaladsWikiBooks
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Contents
Articles
Add #8 to page number for PDF page search 1
Rice 2
Cookbook:Aj de Gallina 2
Cookbook:Arroz con Pollo 4
Cookbook:Arroz Negro 6
Cookbook:Arroz Tapado 9
Cookbook:Arroz con Leche 10
Cookbook:Barbeque fried rice 11
Cookbook:Basmati rice 12
Cookbook:Bibimbap 13
Cookbook:Black Bean Stir-Fry 17
Cookbook:Brown Rice Casserole 18
Cookbook:Brown Rice with Ground Turkey 19
Cookbook:Browned Rice 20
Cookbook:Bua Loi 21
Cookbook:Bubur Candil 22
Cookbook:Chicken Biryani 23
Cookbook:Chicken Rice Salad 25
Cookbook:Chicken fried rice 26
Cookbook:Coconut chicken 27
Cookbook:Com chien 28
Cookbook:Simple biryani 30
Cookbook:Cornbread & Chicken Casserole 31
Cookbook:Crab Fried Rice 32
Cookbook:Curried Rice 33
Cookbook:Dirty rice 33
Cookbook:Dosa 35
Cookbook:Duck fried rice 38
Cookbook:Easy Maklubi 39
Cookbook:Egg Rice 40
Cookbook:Favorite Beans and Rice 41
Cookbook:Fried Rice 42
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Cookbook:Garbanzo bean stew 44
Cookbook:Gimbap 45
Cookbook:Gin Fried Rice 46
Cookbook:Gunkanmaki 47
Cookbook:Hoppin John 48
Cookbook:Horchata 49
Cookbook:Hyderabad Biryani 50
Cookbook:Idli 52
Cookbook:Indian Rice 54
Cookbook:Italian Rice Pilaf 55
Cookbook:Italian Rice Pudding 56
Cookbook:Italian Rice with Wild Mushrooms 57
Cookbook:Italian risotto 58
Cookbook:Jambalaya 58
Cookbook:Smothered okra 60
Cookbook:Jambalaya II 61
Cookbook:Kashmiri Pulao 62
Cookbook:Katchi Biryani 63
Cookbook:Kedgeree 65
Cookbook:Khara pongal 67
Cookbook:Kheer 68
Cookbook:Khichdi 69
Cookbook:Khichuri 70
Cookbook:Klepon 72
Cookbook:Kushari 73
Cookbook:Loco Moco 74
Cookbook:Meatless Sloppy Joes 75
Cookbook:Mejadra 76
Cookbook:Mexican Rice 77Cookbook:Mexican Rice Pilaf 78
Cookbook:Microwave Risotto 79
Cookbook:Middle Eastern Meatballs 80
Cookbook:Mike's Bean and Rice Bake 81
Cookbook:Mike's Saffron Rice and Beans 82
Cookbook:Minestrone alla Capucina 83
Cookbook:Minestrone of rice and cabbage 84
Cookbook:Mjeddrah 85
Cookbook:Mung Beans and Brown Rice 86
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Cookbook:Mushroom Fried Rice 87
Cookbook:Nasi Goreng 89
Cookbook:Nasi lemak 90
Cookbook:Nigirizushi 91
Cookbook:Paella Roja 92
Cookbook:Paella Valenciana 96
Cookbook:Paella de Marisco 99
Cookbook:Pandora's Feast 102
Cookbook:Pastel de Arroz 103
Cookbook:Peanut Chicken Stir-Fry 105
Cookbook:Pineapple fried rice 106
Cookbook:Pohe 107
Cookbook:Pulao 108
Cookbook:Puliyodarai Quick 109
Cookbook:Pulut Durian 110
Cookbook:Queens soup 111
Cookbook:Rice Pilaf 112
Cookbook:Rice Pudding 113
Cookbook:Rice Wheat Spread 114
Cookbook:Rice an' Peas 115
Cookbook:Rice and Beef Soup 116
Cookbook:Rice in Fish Broth-Sayyadieh 117
Cookbook:Curry Fried Rice 118
Cookbook:Rice with Tofu and Nuts 119
Cookbook:Rice-Oat-Semolina Burger 120
Cookbook:Risotto 121
Cookbook:Risotto ai funghi 124
Cookbook:Risotto alla Milanese 126
Cookbook:Traditional Italian Risotto 128Cookbook:Saffron Rice 129
Cookbook:Saffron Sweet Rice 130
Cookbook:Salted fish fried rice 131
Cookbook:Sarmi 132
Cookbook:Seafood fried rice 133
Cookbook:Sindhi biryani 134
Cookbook:Six Layer Casserole 135
Cookbook:Smoking Shrimp Creole 136
Cookbook:Soup with Suppl 137
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Cookbook:Southwestern Black Beans and Rice 138
Cookbook:Spanish Rice 139
Cookbook:Steamed Rice 140
Cookbook:Steamed Sweet Rice 142
Cookbook:Stewed Vegan Maki 143
Cookbook:Stuffed peppers 144
Cookbook:Supa Topcheta 145
Cookbook:Sushi 146
Cookbook:Sushi Rice 149
Cookbook:Sweet Rice 151
Cookbook:Sweet Rice Fritters 152
Cookbook:Sweet pongal 152
Cookbook:Tahdiq 154
Cookbook:Tapai 155
Cookbook:Tomato Curry 156
Cookbook:Tri-colored Autumn Rice Balls 157
Cookbook:Tuna Rice Casserole 158
Cookbook:Tuscan Mushroom Risotto 159
Cookbook:Vangibhat 160
Cookbook:Vegetarian fried rice 161
Cookbook:Yeung chow fried rice 162
Cookbook:Zereshk Palau 163
Cookbook:Chinese Congee 164
Pasta 165
Cookbook:Pasta Recipes 165
Cookbook:Carbonara, American Version 167
Cookbook:Easy pasta sauce 168
Cookbook:Egg noodles 169
Cookbook:Eggplant Pasta 172
Cookbook:Fiddlehead-Portobello Linguine 173
Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil 174
Cookbook:Garlic Parmesan Pasta 175
Cookbook:Hamburger Skillet Dinner 176
Cookbook:Lasagne 177
Cookbook:Lasagne with bean sauce 179
Cookbook:Lemon Chicken Pasta 180
Cookbook:Alfredo Sauce 181
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Cookbook:Macaroni & Cheese (Baked) 182
Cookbook:Melanzane Parmigiana 184
Cookbook:Mostaccioli 186
Cookbook:Pancetta Fusilli with Herb Shallot Cream 187
Cookbook:Pasta e Fagioli 188
Cookbook:Pasta with Hot Dogs 189
Cookbook:Pesto 190
Cookbook:Ricotta Lasagne 192
Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce 194
Cookbook:Sausage and Tortellini Soup 195
Cookbook:Simple Italian Sausage Spaghetti Dinner 196
Cookbook:Southwest Pasta 198
Cookbook:Spaghetti alla Carbonara 199
Cookbook:Spaghetti alle Vongole 202
Cookbook:Spaghetti alla Puttanesca 204
Cookbook:Spaghetti and Meatballs 207
Cookbook:Spaghetti Bake 210
Cookbook:Spinach Pesto Linguine 211
Cookbook:Sweet Italian Sausage Skillet 212
Cookbook:Tomato Pasta 213
Cookbook:Traditional Tuna Casserole 214
Cookbook:Zucchini Pasta Bake 216
Salads 217
Cookbook:Acar campur 217
Cookbook:American Potato Salad 218
Cookbook:Asian chicken salad 220
Cookbook:Best Coleslaw Ever 221
Cookbook:Betty's Salad 222
Cookbook:Broccoli Salad 223
Cookbook:Caesar Salad 224
Cookbook:Carrot Salad 226
Cookbook:Carrot and Raisin Salad 227
Cookbook:Chef Salad 228
Cookbook:Chicken Cabbage Salad 229
Cookbook:Coleslaw 230
Cookbook:Quick garlic croutons 231
Cookbook:Cucumber & Tomato Salad 232
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Cookbook:Cucumber and Radish Salad 233
Cookbook:Dill Cucumber Salad 234
Cookbook:Falafel salad 234
Cookbook:Fresh Broadbeans Salad 235
Cookbook:Frog's Eye Salad 236
Cookbook:Gado-gado 237
Cookbook:Grammy's Potato Salad 238
Cookbook:Grilled Chicken & Arugula Salad 239
Cookbook:Grilled Radicchio with Bacon Dressing 240
Cookbook:Israeli Salad 241
Cookbook:Karedok 242
Cookbook:Lynn's Veggie Salad 244
Cookbook:Macaroni Salad 245
Cookbook:Marinated Cucumbers and Onions 245
Cookbook:Moroccan Salad 246
Cookbook:Pepperoni Pasta Salad 247
Cookbook:Pizza Salad 248
Cookbook:Potato Salad 249
Cookbook:Great American Potato Salad 251
Cookbook:Roast Butternut, Biltong and Brown Rice Salad 253
Cookbook:Salade Frisee 255
Cookbook:Sesame Noodle Salad 256
Cookbook:Shopska Salata 257
Cookbook:Simple Ayurvedic Sprout Salad 258
Cookbook:Snezhanka 258
Cookbook:Spicy Crab & Arugula Salad 259
Cookbook:Spinach Salad 260
Cookbook:Sprout Salad 261
Cookbook:Steak, Bacon, and Arugula Salad 262Cookbook:Tabouli 263
Cookbook:Tabula 264
Cookbook:Tarbes Salad 265
Cookbook:Three Bean Confetti Salad 267
Cookbook:Tomato and Onion Salad 268
Cookbook:Tomato Salad 269
Cookbook:Traditional Salad of Cyprus 270
Cookbook:Tuna & Herb Salad 270
Cookbook:Tuna Salad 271
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Cookbook:Turkey and Bacon Salad 272
Cookbook:Vegetable Salad 273
Cookbook:Waldorf Salad 274
Cookbook:Wild Spinach and Lemon Salad 276
References
Article Sources and Contributors 277
Image Sources, Licenses and Contributors 283
Article Licenses
License 285
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1
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2
Rice
Cookbook:Aj de GallinaCookbook | Ingredients | Recipes | Cuisine of Peru
Aj de Gallina
Category Peruvian recipes
Servings 8
Time 45 mins approx
Difficulty
Aj de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social
upheaval of the French Revolution in 1789.[1]
Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of
these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. WealthyPeruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines
with French cooking traditions led to many new recipes, including aj de gallina.
This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers.[2]
Peruvians love eating this dish on cold days.
Ingredients
1300g (4 lb) chicken
120ml ( cup) of olive oil
1 large finely chopped onion
8 cloves of minced garlic
3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste.
Salt and pepper to taste
1 chicken stock cube
loaf of bread
110g ( lb) of chopped pecans
110g (4 ounces) grated Parmesan cheese
1 can evaporated milk
1.6 kg (3.5 lbs) boiled rice (tasted with chopped garlic and salt)
4 hard boiled eggs
6 potatoes
120g ( cup) black olives
http://en.wikibooks.org/w/index.php?title=Cookbook:Olivehttp://en.wikibooks.org/w/index.php?title=Cookbook:Potatohttp://en.wikibooks.org/w/index.php?title=Cookbook:Egghttp://en.wikibooks.org/w/index.php?title=Cookbook:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Evaporated_milkhttp://en.wikibooks.org/w/index.php?title=Cookbook:Parmesan_Cheesehttp://en.wikibooks.org/w/index.php?title=Cookbook:Pecanhttp://en.wikibooks.org/w/index.php?title=Cookbook:Breadhttp://en.wikibooks.org/w/index.php?title=Cookbook:Stockhttp://en.wikibooks.org/w/index.php?title=Cookbook:Pepperhttp://en.wikibooks.org/w/index.php?title=Cookbook:Salthttp://en.wikibooks.org/w/index.php?title=Cookbook:Aji_amarillohttp://en.wikibooks.org/w/index.php?title=Cookbook:Garlichttp://en.wikibooks.org/w/index.php?title=Cookbook:Onionhttp://en.wikibooks.org/w/index.php?title=Cookbook:Olive_Oilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Chickenhttp://en.wikibooks.org/w/index.php?title=File:2o5dots.svghttp://en.wikibooks.org/w/index.php?title=Category:Peruvian_recipeshttp://en.wikibooks.org/w/index.php?title=File:Aj%C3%AD_de_gallina_%28gourmet%29-b.jpghttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Peruhttp://en.wikibooks.org/w/index.php?title=Category:Recipeshttp://en.wikibooks.org/w/index.php?title=Category:Ingredientshttp://en.wikibooks.org/w/index.php?title=Category:Cookbook -
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Cookbook:Aj de Gallina 3
Preparation
1. Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping
the resulting chicken stock.
2. In a saucepan, heat oil and saut the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry
this until the onions are cooked and golden.
3. Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes
and then add the resulting liquid to the saucepan.
4.4. Cook slowly for ten minutes. Cook slowly, stirring to thicken.
5.5. While the Aj de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the
rice and the salt, then add the water. When the water starts to boil, let te rice cook in a closed pot very slowly for
about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in
two cups of water)
6.6. Back to the Aj de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick
creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.
7.7. Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
References
[1] Info on aj de gallina recipe on the Friends Eat website (http://friendseat.com/Aji-de-Gallina-Recipe)
[2] Info on aj de gallina recipe on the Group Recipes website (http://www.grouprecipes. com/29399/aji-de-gallina.html)
http://www.grouprecipes.com/29399/aji-de-gallina.htmlhttp://friendseat.com/Aji-de-Gallina-Recipehttp://en.wikibooks.org/w/index.php?title=Cookbook:Blenderhttp://en.wikibooks.org/w/index.php?title=Cookbook:Saut%C3%A9http://en.wikibooks.org/w/index.php?title=Cookbook:Saucepanhttp://en.wikibooks.org/w/index.php?title=Cookbook:Boil -
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Cookbook:Arroz con Pollo 4
Cookbook:Arroz con Pollo
Cookbook | Ingredients | Recipes | Rice Recipes | Cuisine of Puerto Rico | Cuisine of Cuba
Arroz con Pollo
Category Chicken recipes
Time 1 hour
Arroz con pollo (rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba,Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. However, it resembles paella, a Spanish dish,
both in its ingredients and cooking technique, and may very well be a New World adaptation of it.
Common ingredients for arroz con pollo include rice, vegetables, fresh herbs and chicken.
Ingredients
A three to four pound chicken cut into serving pieces
salt and pepper to taste
olive oil
4 cloves of fresh, minced garlic
1 medium onion, chopped
8 oz diced red bell pepper
1 can (15 ounce) diced tomatoes
1/2 tablespoon sweet paprika
1/2 oz chopped cilantro
6 cups chicken bouillon
a handful of cilantro
8 saffron threads or 1 teaspoon food coloring for yellow rice
2 cups medium or long-grain rice
8 oz canned peas (thoroughly drained)
Procedure
1.1. Season the chicken with two pinches of salt and a pinch of pepper.
2.2. Pour enough olive oil into a large skillet to just barely cover the bottom.
3. Saut chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the
skillet or keep it there.
4.4. Saut garlic until brown. Be careful, garlic burns easily.
5.5. Add the onion, bell pepper, tomatoes and paprika. Saut until the vegetables are tender.
6.6. Transfer the ingredients to a large stewing pot.
7. Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
http://en.wikibooks.org/w/index.php?title=Cookbook:Boilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Saut%C3%A9http://en.wikibooks.org/w/index.php?title=Cookbook:Peashttp://en.wikibooks.org/w/index.php?title=Cookbook:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Saffronhttp://en.wikibooks.org/w/index.php?title=Cookbook:Cilantrohttp://en.wikibooks.org/w/index.php?title=Cookbook:Tomatohttp://en.wikibooks.org/w/index.php?title=Cookbook:Bell_Pepperhttp://en.wikibooks.org/w/index.php?title=Cookbook:Onionhttp://en.wikibooks.org/w/index.php?title=Cookbook:Garlichttp://en.wikibooks.org/w/index.php?title=Cookbook:Olive_Oilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Pepperhttp://en.wikibooks.org/w/index.php?title=Cookbook:Salthttp://en.wikibooks.org/w/index.php?title=Cookbook:Chickenhttp://en.wikibooks.org/w/index.php?title=Cookbook:Paella_Valencianahttp://en.wikibooks.org/w/index.php?title=Category:Chicken_recipeshttp://en.wikibooks.org/w/index.php?title=File:Arroz-con-Pollo.jpghttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Cubahttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Puerto_Ricohttp://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Recipeshttp://en.wikibooks.org/w/index.php?title=Category:Recipeshttp://en.wikibooks.org/w/index.php?title=Category:Ingredientshttp://en.wikibooks.org/w/index.php?title=Category:Cookbook -
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Cookbook:Arroz con Pollo 5
8.8. Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add
more broth or water if the liquid evaporates before the rice is cooked.
9.9. Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to
allow the chicken to warm.
10.10. Sprinkle peas on top of the rice.
External Links
Below are some more arroz con pollo recipes:
Recipe on In Mama's Kitchen website[1]
Recipe on Simply Recipes website[2]
Recipe on All Recipes website[3]
Recipe on All Recipes website[4]
References
[1] http:/
/
www.
inmamaskitchen.
com/
RECIPES/
RECIPES/
poultry/
arrozconpollo.
html[2] http:/ /www.elise.com/recipes/archives/004302arroz_con_pollo. php
[3] http:/ /allrecipes.com/Recipe/Chicken-with-Rice-Arroz-con-Pollo/Detail.aspx
[4] http:/ /allrecipes.com/Recipe/Arroz-con-Pollo-II/Detail.aspx
http://allrecipes.com/Recipe/Arroz-con-Pollo-II/Detail.aspxhttp://allrecipes.com/Recipe/Chicken-with-Rice-Arroz-con-Pollo/Detail.aspxhttp://www.elise.com/recipes/archives/004302arroz_con_pollo.phphttp://www.inmamaskitchen.com/RECIPES/RECIPES/poultry/arrozconpollo.htmlhttp://allrecipes.com/Recipe/Arroz-con-Pollo-II/Detail.aspxhttp://allrecipes.com/Recipe/Chicken-with-Rice-Arroz-con-Pollo/Detail.aspxhttp://www.elise.com/recipes/archives/004302arroz_con_pollo.phphttp://www.inmamaskitchen.com/RECIPES/RECIPES/poultry/arrozconpollo.html -
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Cookbook:Arroz Negro 6
Cookbook:Arroz Negro
Arroz Negro
Category Spanish recipes
Servings 6
Time 90 minutes
Difficulty
Cookbook | Ingredients | Recipes | Cuisine of Spain | Rice Recipes
Arroz negro or arrs negre (black rice in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or
squid) and rice which is very similar to seafood paella. In fact, some call itpaella negra (black paella in Spanish).
Arroz negro should not be confused with black rice, the collective name for several types of rice that have a naturally
dark color.
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet
paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp.
The dish's dark color comes from the ink which also enhances its seafood flavor.
In addition to Valencia, this dish is popular in Cuba and Puerto Rico where on both islands it's known as arroz concalamares (rice with squid in Spanish).
The below recipe[1]
is based on the one by Juanry Segu, a prominent Valencian chef.
Conversion tables
Here's a great website with conversion tables for the metric and US measuring systems: [2]
Equipment
A 15-inch (38-centimeter)paellera
A two-gallon pot
A rice skimmer
A sharp chopping knife for meat and vegetables
A large serving spoon
A potato masher
A clean, white towel large enough to cover thepaellera
A wide heating source such as:
1. A stove large enough to accomodate the size of thepaellera (You'll have to straddle two burners at once and
rotate thepaellera periodically for even cooking.)
2. A gas burne designed specifically forpaelleras
3.3. A charcoal barbecue
4. A low, forged steel to support thepaellera
http://www.botanical.com/botanical/cvcookix.htmlhttp://en.wikibooks.org/w/index.php?title=Cookbook:Shrimphttp://en.wikibooks.org/w/index.php?title=Cookbook:Crabhttp://en.wikibooks.org/w/index.php?title=Cookbook:Olive_Oilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Paprikahttp://en.wikibooks.org/w/index.php?title=Cookbook:Garlichttp://en.wikibooks.org/w/index.php?title=Cookbook:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Squidhttp://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Recipeshttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Spainhttp://en.wikibooks.org/w/index.php?title=Category:Recipeshttp://en.wikibooks.org/w/index.php?title=Category:Ingredientshttp://en.wikibooks.org/w/index.php?title=Category:Cookbookhttp://en.wikibooks.org/w/index.php?title=File:3o5dots.svghttp://en.wikibooks.org/w/index.php?title=Category:Spanish_recipeshttp://en.wikibooks.org/w/index.php?title=File:Arroz_negro_02.JPG -
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Cookbook:Arroz Negro 7
Recipe
Please readPaella cooking techniques before attempting this recipe.
Ingredients
Paella 3 pounds diced squid
1 pounds green cubanelle peppers
6 cloves of minced garlic
2 cups Valencian rice
3 teaspoons squid ink
1 tablespoon sweet paprika
1 tablespoon sea salt
olive oil
Broth 8 oz crab
8 oz smelt or fish heads
1 medium onion
1 medium green or red bell pepper
3 cloves of garlic
2 bay leaves
1 gallon of water
Procedure
Broth
1.1. Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients.
2. Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher
or ladle to squeeze out their flavors.
3.3. Strain the broth and set aside. Discard the boiled seafood.
Tip: To save time, start preparaing the paella once the broth starts boiling.
Paella
1. Pour enough oil into apaellera to cover the bottom and heat over a medium flame.
2. Add one teaspoon of salt to cubanelles and saut until soft.
3.3. Add squid and saut for two minutes.
4.4. Add garlic and saut until brown (be careful not to burn).
5.5. Add rice and braise until coated with oil.
6.6. Add paprika and saut for no more than 15 seconds then quickly add four cups of broth to prevent the paprika
from burning.
7.7. Add squid ink and mix well.
8. Bring broth to a boil and then simmer for two minutes.
9.9. Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add one teaspoon of salt at a time
until everybody approves.
10.10. Add the rice.
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Cookbook:Arroz Negro 8
11.11. Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice
doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal
is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30
minutes to an hour depending on your cooking gear.
12. Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to
the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should
be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is
considered a delicacy throughout the Spanish-speaking world.
13. Remove thepaellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit
for five minutes before serving.
References
[1] Video in Spanish of Juanry Segu preparing arroz negro (http://www.lacocinadejuanry. es/arroznegro. html)
[2] http:/ /www.botanical. com/botanical/cvcookix. html
External links Mixed paella recipe presented by the Food Network (http://www.foodnetwork.com/recipes/tyler-florence/
paella-with-seafood-chicken-and-chorizo-recipe/index.html)
Mixed paella recipe presented by Epicurean.com (http://recipes.epicurean.com/recipe/15697/
traditional-paella.html)
Paella recipes presented by Spain-recipes.com (http://www.spain-recipes.com/paellarecipes.html)
Paella recipes by Chef Juanry Segui, a prominent Valencian chef (http://www.lacocinadejuanry.es/videos.
html)
Paella recipes from Sarah Jay (http://www.paellapans.com/recpaella.html)
http://www.paellapans.com/recpaella.htmlhttp://www.lacocinadejuanry.es/videos.htmlhttp://www.lacocinadejuanry.es/videos.htmlhttp://www.spain-recipes.com/paellarecipes.htmlhttp://recipes.epicurean.com/recipe/15697/traditional-paella.htmlhttp://recipes.epicurean.com/recipe/15697/traditional-paella.htmlhttp://www.foodnetwork.com/recipes/tyler-florence/paella-with-seafood-chicken-and-chorizo-recipe/index.htmlhttp://www.foodnetwork.com/recipes/tyler-florence/paella-with-seafood-chicken-and-chorizo-recipe/index.htmlhttp://www.botanical.com/botanical/cvcookix.htmlhttp://www.lacocinadejuanry.es/arroznegro.htmlhttp://en.wikibooks.org/w/index.php?title=Cookbook:Al_dente -
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Cookbook:Arroz Tapado 9
Cookbook:Arroz Tapado
Arroz Tapado
Category rice recipes
Servings 6
Time 45 minutes
Difficulty
Cookbook | Ingredients | Recipes | Cuisine of Peru
Arros tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe
calls for molding rice and minced beef into a shape.
The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout
Latin America and the Philippines. In most other countriespicadillo is served with white rice on the side.
Ingredients
3 cloves of garlic, minced
2 tablespoons of olive oil
lemon juice
salt
4 cups (1 litre) water
1 pound (450g) washed rice
1 onion, finely chopped
2 pounds (900g) of ground beef
2 tomatoes, finely chopped
1 tablespoon tomato paste
4 tablespoons of raisins
5 black olives, chopped
3 hard boiled eggs; two chopped, one whole
1 tablespoon parsley, finely minced
Note: Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at
cholesterol in this dish.
Preparation1. Saut the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil.
2.2. Add rice and cook until tender. This should take 20 to 25 minutes.
3.3. In another pan, stir in onions and saut.
4.4. Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
5.5. Take an eight-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat
filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.
6. Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.
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Cookbook:Arroz Tapado 10
External Links
Arroz tapado recipe on About.com[1]
References
[1] http:/ /southamericanfood. about. com/od/maincourses/r/arroztapado. htm
Cookbook:Arroz con Leche
Cookbook | Ingredients | Recipes
Arroz con leche - creamed rice. Serves 4-6.
Ingredients
1 cup of rice
2 cups of water
7 cups of milk
2 cinnamon sticks
2 cups of sugar or fruit syrup
teaspoon of salt
1 peel of lemon
cinnamon powder
mint leaves (optional - for garnish)
Procedure
1. Put the rice in a strainer and rinse it until the water runs clear.
2.2. Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost
completely absorbed.
3.3. Add the milk, the sticks of cinnamon, and the lemon peel. Boil on a moderate heat for 10 minutes. Take the
cinnamon sticks and the lemon peel out, and cook for another 5 to 6 minutes until the rice is softer, stirring often
with a wood spoon.
4.4. Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1 to 2 more minutes, stirring
often.
5.5. Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and
refrigerate.
Notes, tips, and variations
Soy milk, rice milk, or almond milk can be used instead of milk.
Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams.
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Cookbook:Barbeque fried rice 11
Cookbook:Barbeque fried rice
Barbeque friedrice
Category Rice recipes
Servings 6
Energy 160 kcal.
Time 20 minutes
Difficulty
Cookbook | Ingredients | Recipes
Ingredients
2 tbsp. olive oil
1 tbsp. sesame oil
3 cloves red onion, minced
3 cloves garlic, minced
2 red chillies, cut 1 cm
200 g minced pork
1 carrot, diced
horseradish, cut like match
3 scallions, cut 1 cm
500 g rice
25 ml barbeque sauce
2 tbsp. black soy sauce
1 tbsp. salt
1 tbsp. pepper
Dressing (as optional)
Fried egg
Pickles
Tomato
Cucumber Fried onion
Salt
Shrimp crackers
Beef steak
Vegetables (from mixture corn, carrot and peas)
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Cookbook:Barbeque fried rice 12
Procedures
1.1. Heat the olive oil and sesame oil on non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic
and red onion are golden brown. And then add the red chilli.
2.2. Add the pork. Stir until pork changing the color. And then add horseradish and scallion.
3.3. Add the rice, and then barbeque sauce, black soy sauce, salt and pepper. Stir until mixed all.
4.4. Served with dressing.
Cookbook:Basmati rice
Cookbook | Ingredients | Recipes
Uncooked brown basmati rice.
This is a fragrant, long-grain variety of rice often used
in Indian recipes. Basmati can be cooked in the same
way as other rice, in the ratio of two cups water to one
cup rice. The recipe below helps to bring out the
flavour of basmati.
Ingredients
Serves four.
400g basmati rice (white)
600ml water
1-3 tsps of salt
1 tbsp butter (optional)
2 tsps lemon juice saffron (optional)
Procedure
1.1. If adding saffron, soak it in water for 10 minutes, and add the water and strands in at the lemon juice stage.
2.2. Rinse Rice in a sieve for 5-7 minutes under cold running water
3.3. Add the water, rice, butter and salt to a pan
4.4. Bring to a rapid boil
5.5. Add lemon juice
6.6. Cover tightly, reduce heat to minimum, simmer for 8 minutes
7.7. Taste, is it soft yet tender, underdone? Cook for 1-5 minutes longer depending on how underdone it is.
8.8. Fluff with a fork.
9.9. Serve hot with your favorite recipe
Best with
Indian Curries
Chili con carne
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Cookbook:Bibimbap 13
Cookbook:Bibimbap
Bibimbap
Category Rice recipes
Servings 3
Cookbook | Ingredients | Recipes | Korean Cuisine
Bibimbap (also called Bibimba or Bibimbop) or Dolsot Bibimbap is a typical Korean meal that literally means
"mixed rice" The meal consists of a bowl of steamed white rice topped with vegetables, beef (sometimes tofu or
chicken to suit tastes), a whole egg, and kochujang (Korean chili pepper paste). Kochujang is usually served
separately to control the spiciness of the dish. It is often made vegetarian by substituting tofu for beef. The
ingredients below are the most typical of the dish although many other ingredients and often served on the side
depending on the cooks preferences. The quantity shown serves 3. If your bowls are large, you can pack more into
each and share them.
Master Ingredient List
to 1 c rice
c kimchi
1 lb steak
2 small carrots
10 oz spinach
8 oz bean sprouts - with beans attached
3 eggs
1 cucumber
c + 2 tsp sesame oil
c ground sesame seeds
1 tsp grated garlic
1 tbsp vegetable oil (peanut, olive, etc)
c soy sauce
salt
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Cookbook:Bibimbap 14
Overview
Start the rice cooking in a rice cooker or pot. While the rice is cooking make the namurus (side dishes). Then make
the beef soboro. Finally, assemble the ingredients in the bowls and cook them. Grate the garlic and grind the sesame
seeds for all the namurus as once. Sesame seeds expand when ground; 2 or 3 tablespoons of sesame seeds will make
cup of ground sesame seeds.
Carrot Namul
Ingredients
2 small carrots
2 tbsp sesame oil
2 tbsp ground sesame seeds
tsp grated garlic
a pinch or two of salt
Procedure Cut the carrots into matchsticks. Boil in salted water for a few minutes covered. Drain. Rinse with cold
water until cool. drain again, then put in a bowl. Add the sesame oil, ground sesame seeds, grated garlic, and salt.
Mix with your fingers.
Spinach Namul
Ingredients
10 oz spinach
1 tbsp sesame oil
2 tsp ground sesame seeds
tsp grated garlic
Procedure Put the spinach in a large covered pot with an inch of water. Bring to a boil and cook as usual. Stir
occasionally to keep the spinach from sticking to the pot. The spinach is done when it's dark green and reduced to a
small fraction of its original volume. Drain the cooked spinach. Cool by adding cold water to the pot and drain again.
Squeeze the spinach in your hands to remove the water. Slice the cooked spinach into 1-inch pieces. Put the cooked
spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers.
Bean Sprout Namul
Ingredients
8 oz bean sprouts
2 tsp sesame oil 1 tsp ground sesame seeds
tsp grated garlic
a pinch of salt
Procedure Blanche the bean sprouts in a pot of salt water until they become clear. Drain and put the cooked sprouts
in a bowl. Dress with sesame oil, ground sesame seeds, grated garlic, and salt.
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Cookbook:Bibimbap 15
Beef Soboro
Ingredients
1 tbsp olive oil (peanut, vegetable, etc)
1 lb steak
c soy sauce
1 tbsp sesame oil
1 tbsp ground sesame seeds
tsp grated garlic
Procedure Slice the steak thinly, but not paper-thin. Heat the oil in a large frying pan on high. When the oil is hot,
but not smoking, add the beef. Stir-fry. While the beef is cooking, add the sesame oil, ground sesame seeds, and
grated garlic. Cook until the meat is well browned. Add the soy sauce. Continue cooking until the liquid has boiled
off.
Egg Topping
Cook eggs over easy to your own personal preference.
Serving
Place rice in each bowl and add ingredients separately to sit on top in a color pleasing setting along with the chopped
uncooked cucumbers. The egg sits in the middle. kochujang, kimchi and any other root or leafy vegetable is served
on the side in small individual bowls for the table to help themselves.
Dolsot Bibimbap
If using dolsots to serve your Bibimbap the preparation is slightly different as it is a hot version of the meal so the
process will heat the vegetables again.
Rub the inside of the dolsots with sesame oil. Spread the cooked rice evenly over the bottom of the dolsots and part
way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area. Cover the dolsots
and cook over medium-high heat. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a
spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps
cooking after you remove it from the heat. Do no preheat the dolsots.
Add an uncooked egg to the middle of each dolsot. Place dolsots on small pieces of wood to keep the heat from
damaging the table. To eat, start by scraping the rice from the bottom and stirring the ingredients together with a
metal spoon. The egg will cook as it breaks up. The rice on the bottom will be crunchy and sometimes hard to
remove unless you continue stirring as you eat.
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Cookbook:Bibimbap 16
Alternative Ingredients
Vegetables that can be served on the side (in small individual bowls) include lettuce (instead of cucumber), Shitake
Mushrooms, Duraji Namul, Kong Namul, Gaji Namul, Sukju Namul, Gosari Namul, and Hobak Namul. Other
ingredients like dried sesame seeds, seaweed (gim: dried in paper thin sheets and often seasoned) are added to the
mix at varying times, depending on personal taste.
References
trifood.com
inda2japan.com
koreanspices.com
lifeinkorea.com
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Cookbook:Black Bean Stir-Fry 17
Cookbook:Black Bean Stir-Fry
Black BeanStir-Fry
Category Asian recipes
Servings 4
Time hour
Difficulty
Cookbook | Ingredients | Recipes | American cuisine | beans | Rice
Black Bean Stir-Fry
Ingredients
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 or 2 fresh hot chilies, minced (or teaspoon hot red pepper flakes)
4 scallions, separated: white part minced, green part cut on the diagonal in -inch pieces
3 tablespoons Chinese black beans
to cup chicken stock
2 tablespoons soy sauce
2 teaspoons sugar
teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon rice wine or sherry
2 pounds shellfish (clams, mussels, crabs, and/or lobster) or 1 pound of shrimp, fish, poultry, or pork
1 tablespoons canola oil
cup onion cubes
1 Red bell pepper or red and green peppers, cut in cubes
2 to 3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots
Steamed white rice, optional
Directions
1.1. In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.2.2. In another small bowl, combine cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
3.3. In a third small bowl, dissolve cornstarch in wine or sherry.
4.4. Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
5. Just before serving, heat a wok over high heat.
6.6. Swirl in canola oil.
7. Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until
fragrant but not brown.
8.8. Add seafood and stir-fry for 1 minute.
9.9. Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture
from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)10.10. Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
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Cookbook:Black Bean Stir-Fry 18
11. Bring sauce to a boil.
12.12. Serve immediately along with white rice if desired.
Cookbook:Brown Rice Casserole
Cookbook | Ingredients | Recipes | American cuisine
Brown Rice Casserole
Category Rice recipes
Servings 6 to 8
Time hour, plus a few minutes prep time
Difficulty
Ingredients 8 ounces cubed processed cheese
1 (4-ounce) can mushrooms
1 (15-ounce) can sweet peas
3 cups cooked brown rice
cooking spray
cup slivered almonds
Procedure
1. Preheat oven to 350F.2.2. Cook rice according to instructions.
3.3. Combine cheese, mushrooms, peas, and rice in large bowl.
4. Coat 1 quart baking pan with cooking spray.
5.5. Move mixed ingredients to baking dish.
6. Cover and bake for 20 to 25 minutes.
7.7. Sprinkle almonds on top
8.8. Bake 5 minutes more.
Tips, Notes, and Variations
Instant brown rice will work fine.
Mushroom 'stems & pieces' are okay.
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Cookbook:Brown Rice with Ground Turkey 19
Cookbook:Brown Rice with Ground Turkey
Brown Rice withGround Turkey
Category Turkey recipes
Servings 4
Energy 280 Cal
Time 30 minutes
Difficulty
Cookbook | Ingredients | Recipes | Meat | California cuisine
Ingredients
2 cups cooked brown rice (300 Calories, 66 g Carbs, 8 Protein)
20 ounces of extra lean ground turkey breast (600 calories, 130 g protein, cholesterol 225 mg)
1 12 oz can diced tomatoes with green chilies (90 calories, 18 g Carbs, 3 g protein, 3 g dietary fiber)
1 ounce vegetable oil (120 calories)
1 tablespoon Teriyaki Sauce (10 calories, 2 g carbs, 1 g sugar)
Seasonings to taste: e.g., garlic powder, lemon pepper, All Spice, etc.
Makes 4 servings.
Procedure
1. Put rice and water in pan or rice cooker to cook, I used the 10-minute variety.2. Spray skillet with cooking spray, sprinkle in garlic powder and other seasonings. Put in turkey and crumble it as it
cooks. Add can of tomatoes (a whole can is actually too much for us but it still tasted good.) Mix with turkey till
turkey is cooked.
3. Rice will be done before ground turkey. Use a wok or deep skillet, add cooking oil add 1-teaspoon All Spice
and/or other seasonings. As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is
heated evenly add Teriyaki Sauce and mix it evenly.
4.4. When ground turkey is done cooking add it to rice in wok, mix it thoroughly and serve.
Nutritional information
Total calories of meal 1120 divided by 4 servings = 280 calories
Total carbs 86 g divided by 4 servings = 21.5 g carbs
Total sugar 10 g divided by 4 servings = 2.5 g sugars
Total protein 141 g divided by 4 servings = 35.25 g protein
Total cholesterol 225 mg divided by 4 serving = 56.25 mg. cholesterol
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Cookbook:Browned Rice 20
Cookbook:Browned Rice
Browned Rice
Category Rice recipes
Servings 4 persons
Time 90 minutes
Difficulty
Cookbook | Ingredients | Recipes | Rice
Ingredients
cup (120g) uncooked rice
1 can beef consomm
stick margarine 1 small onion, chopped
Procedure
1. Saut onion in margarine over medium heat.
2.2. Mix rice and consomm in a baking dish. Pour onion and margarine over rice and consomm and mix.
3. Bake covered for 30 minutes at 350 F (180 C).
4.4. Remove from oven, add can water over rice mixture.
5.5. Cover and cook an additional 30 minutes.
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Cookbook:Bua Loi 21
Cookbook:Bua Loi
Cookbook | Ingredients | Recipes | Cuisine of Thailand
Bua Loi or Thai Rice Balls in Coconut Milk
Ingredients
3 cups (700g) glutinous rice flour
1.5 teaspoons pandan essence
4 cups (950ml) coconut cream
2 cups (480g) sugar
1 teaspoon (5ml) salt
3 eggs (optional)
Procedure
1. Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water
before mixing with the rice flour. Knead well and then form pea-sized balls.
2. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
3.3. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
4.4. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
5. Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time
into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to
serving.
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Cookbook:Bubur Candil 22
Cookbook:Bubur Candil
Cookbook | Ingredients | Recipes | Cuisine of Indonesia
Bubur Candil are traditional Indonesian glutinous rice balls in a sweet soup
Ingredients
225 gram glutinous rice flour
120 gram tapioca flour
175 ml water
tsp salt
Sauce
750 ml water
250 ml coconut milk
125 ml diluted gula jawa (palm sugar)
1 piece pandan leaves (or optionally, some pandan paste)
tsp salt
Condiments
300 ml coconut milk, boiled for few minutes
Procedure
1.1. Mix Glutinous Rice Flour and Tapioca Flour until well mixed. Make a well in the middle, pour in water and salt
little by little. Mix well with hand until it formed a soft dough, so you can make a little balls shape with 1 cm
diameter. Make sure that the dough is not to hard, if necessary add a bit more of water.
2.2. Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes
until they emerge on the surface of the boiling water. Take them out and drain.
3.3. For the sauce, mix all the sauce ingredients and boil until bubbly. Place the rice balls in the sauce. Cook for
further 20 minutes and set aside.
To serve, pour the coconut milk on top of Bubur Candil. Best to serve while it's hot and this dish is great in Winter.
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Cookbook:Chicken Biryani 23
Cookbook:Chicken Biryani
Cookbook | Ingredients | Recipes
Chicken Biryani
Category Rice recipes
Servings 2
Serves 2
Ingredients
2 cups rice (preferably Basmati)
500g chicken
6 tablespoons oil
300ml yoghurt
3 cloves of garlic, crushed and chopped
1.5cm ginger, peeled and sliced
5 large onions, chopped
cup tomatoes, pured
2 chilis, chopped
1 teaspoon turmeric powder
5-6 strands saffron
8 cloves
10cm cinnamon stick
5 black pepper corns
8 cardamom pods
1 teaspoon cumin
Salt to taste
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Cookbook:Chicken Biryani 24
Procedure
Chicken biryani being prepared for 2000 people in Bidar, India.
1.1. cook soaked and washed rice.(Preferably Basmati
Rice)
2. Marinate the chicken in lemon juice, yoghurt,
ginger, garlic, salt, turmeric powder, cumin powder,
cloves, chillis, chopped tomatoes, tomato pure
3.3. Heat oil in a cooker and add onions, cook till onions
turn golden brown. Add these to the chicken.
4.4. Grease a heavy bottomed deep and wide mouthed
pan. Place a layer of rice. Put in the masala (the
chicken and marinade) Top with the rest of the rice
and put the saffron on top
5.5. Heat in the oven for 1 - 1 hours at 150C (300F);
to check whether ready, cut into a piece of chicken to see if it is cooked.
6.6. Serve the biryani with yoghurt on the side
External links
Chicken Biryani Video Demonstration[1]
Recipe for making Chicken Biryani[2]
Briyani.Net[3]
An website exclusively dedicated for Biryani and allied dishes
References
[1] http:/ /showmethecurry. com/2008/02/04/chicken-biryani/
[2] http:/ /www.currydishes. com/Indian-Recipes/chicken-biryani. html
[3] http:/ /briyani. net
http://briyani.net/http://www.currydishes.com/Indian-Recipes/chicken-biryani.htmlhttp://showmethecurry.com/2008/02/04/chicken-biryani/http://briyani.net/http://www.currydishes.com/Indian-Recipes/chicken-biryani.htmlhttp://showmethecurry.com/2008/02/04/chicken-biryani/http://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Juicehttp://en.wikibooks.org/w/index.php?title=Cookbook:Marinatinghttp://en.wikibooks.org/w/index.php?title=File%3ABiryani_preparation.jpg -
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Cookbook:Chicken Rice Salad 25
Cookbook:Chicken Rice Salad
Cookbook | Ingredients | Recipes
This Cookbook page needs work. Please Rice Salad improve it[1]
. See the talk page for discussion regarding improvements.
Chicken RiceSalad
Category Salad recipes
Time 30 minutes
Difficulty
Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine
Chicken Rice Salad
Ingredients
3 cups (700g) of cooked rice
2 cups (480g) of cooked chicken
1/4 cup (60g) of grated carrot
2 tablespoons of green onion
1/2 cup (120g) of celery
1/2 cup (120ml) of mayonnaise
1/4 cup (120ml) of plain yoghurt
1/2 cup (120g) of walnuts
1/2 cup (120ml) of mushroom soup
3 hard boiled eggs
1 tablespoon of fresh parsley
1 teaspoon of lemon juice
1 1/2 teaspoon of salt
1 teaspoon of pepper
1/4 teaspoon of dry mustard
References
[1] http:/
/
en.
wikipedia.
org/
wiki/
Cookbook:Chicken
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Cookbook:Chicken fried rice 26
Cookbook:Chicken fried rice
Chicken friedrice
Category Rice recipes
Servings 5
Energy 220 Kcal.
Time 30 minutes
Difficulty
Cookbook | Ingredients | Recipes
Ingredients
2 tbsp. butter
3 cloves garlic, crushed and minced
2 red chillies, cut small 1 cm
2 scallion, cut 1 cm
200 g carrot
200 g minced chicken
1 cup (550 g) rice
2 tbsp. oyster sauce
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper
Dressing (optional)
Cucumber
Tomato
Fried egg
Pickles
Procedure
1.1. Melt the butter on the non-stick pan. Fry the garlic, chilli and scallion, stir for 15 seconds.
2.2. Add the chicken and carrot. Cook until the chicken changes color (from pink to white).
3.3. Add the rice, and then the oyster sauce, Worcestershire sauce, salt and pepper. Continue to cook until combined
well.
4.4. Serve hot with the dressing.
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Cookbook:Coconut chicken 27
Cookbook:Coconut chicken
Cookbook | Ingredients | Recipes
On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends,
where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take
away and eat on a wonderful beach somewhere! I jokingly suggested to one enterprising young man, that he also
offer chicken marinaded in coconut, herbs and spices as an alternative. He tried it and told me that evening that he
had had almost more customers for this recipe, than for his barbecued chicken. It may become all the rage in the
future !! It certainly is delicious!
Ingredients
chicken legs, breast or wings - skin on is best - sufficient for the number of people you are cooking for.
The Marinade
1 400 ml tin of coconut milk
the zest and juice of a lime
1 bunch of fresh mint, chopped
a large sprinkle of paprika
pinch of salt
1 small knob of fresh ginger grated
1 cupful of basmati rice per person
10 g butter for the rice (optional)
3 cloves
Procedure1.1. Stab the chicken in various places to a depth of about inch so that they take on the taste from the marinade.
2.2. Mix all the contents of the marinade together in a dish and place the chicken into it so that the chicken is covered
by the marinade. Leave - turning occasionally - for at least 3 hours, or overnight is possible (i.e.- the longer the
better)
3.3. Place the chicken pieces on a barbecue, an electric grill or even in the oven, and cook until done, making sure, as
they cook, you coat the chicken with plenty of the marinade as you go along. You should aim for a nice crispy
skin.
The Rice
1.1. In a large saucepan bring to the boil some salted water, and add the cloves. Put in one cupful of Basmati rice per
person and boil until the rice is cooked. Rinse under HOT water (to take out any accumulated starch), take out the
cloves and discard, and return the rice to the pan and place on a low heat. Add about 1/2 cupful of the coconut
marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly.
1.1. Add the butter (this is optional) at the last minute and let it melt. If there is any left over, also add a handful of the
chopped mint leaves to the rice as well
2.2. Fluff up the rice with a fork and place in the middle of your serving plate, place the grilled/barbecued chicken on
top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad. Exquisite !!
3.3. You can roast some bananas in the same oven to go with this - either in their skins, or in foil with a little
cinnamon!Bon Appetit, Wikibookies
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Cookbook:Com chien 28
Cookbook:Com chien
Com chien
Category Rice recipes
Servings 5
Time 30 minutes
Difficulty
Cookbook | Ingredients | Recipes | Cuisine of Vietnam
Ingredients
3 tbsp. oil
3 cloves garlic
2 leeks, chopped finely
2 red chillies, chopped finely
2 eggs, beaten
100 gr diced carrot
200 gr prawn, small diced
100 gr green peas
600 gr rice
1 tbsp. salt
1 tbsp. pepper
2 tbsp. chicken powder
Garnishing
fried egg
Procedures
1.1. Heat the oil on the non-stick pan, fry the garlic, red chilli and leeks, stir for about 1 minutes.
2.2. Add the prawn, carrot and peas, and then add the beaten eggs. Mix until become mixture.
3.3. Add the rice, finally salt, pepper and chicken powder. Stir until mixed all.
4.4. Serves with a fried egg.
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Cookbook:Com chien 29
External links
Com Chien recipe[1]
How to make a Com Chien at YouTube[2]
References
[1] http:/ /www.vietnamese-recipes.com/vietnamese-recipes/rice-noodles/vietnamese-fried-rice.php
[2] http:/ /www.youtube. com/watch?v=IjalaYKstKY
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Cookbook:Simple biryani 30
Cookbook:Simple biryani
Simple biryani
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Category Chicken recipes
Servings 4 servings
Time prep: 10 minutes
cooking: ~30 minutes
Difficulty
Tradiational biryani recipes often use many ingredients, some of which may be hard to find. This simple biryani
recipe uses only a few ingredients, and can be made in just one pan, making a quick and easy meal.
Ingredients 300g basmati rice, soaked in warm water for 30 minutes
600g chicken, cut into pieces
1 onion, large, chopped
30g butter
1 bay leaf
1 tsp tumeric
3 cardamom pods
1 cinnamon stick
4 tbsp curry paste
100g raisins
850ml chicken stock
2 tbsp coriander
Procedure
1.1. Wash the rice with cold water until it run clear.
2.2. Cook the onions with the cardamom pods, bay leaves and cinnamon in the butter for 10 minutes.
3.3. Add the chicken, turmeric and curry paste and cook for 5 minutes.
4.4. Add the rice and raisins and then the chicken stock.
5.5. Cover the pan tightly and bring to the boil.6.6. Reduce the heat to low and cook for 5 minutes.
7.7. Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture.
8.8. Stir in half the coriander and serve with the rest sprinkled over the top.
Variations
Add chopped chilli peppers to give a little more heat.
Sprinkle roasted nuts along with the coriander to provide a crunchy texture.
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Cookbook:Cornbread & Chicken Casserole 31
Cookbook:Cornbread & Chicken Casserole
Cookbook | Ingredients | Recipes
If you like, you can substitute turkey, beef, or even tuna for the chicken.
Ingredients
2 cups shredded cooked chicken
3 cups cornbread, crumbled finely
1/4 tsp each salt and freshly ground black pepper
1 tbs minced garlic
1/2 large onion, finely diced
2 cups shredded Monterrey Jack cheese, divided
2 tbs unsalted butter
1 tsp olive oil
2/3 cup dried breadcrumbs
1/4 cup unsalted melted butter
Procedure
1.1. In a large straight-sided stainless steel saut pan set over medium high heat, melt butter with olive oil. Add onion
and cook until onion is translucent.
2.2. Add garlic and saut until golden. Remove and set aside until cool.
3.3. Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.
4.4. Place enough cornbread to lightly coat the bottom of a parchment-lined high-sided roasting pan in the
aforementioned pan. Place a layer of chicken mixture on top and repeat until all has been used up.
5.5. Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375
degree F oven 20 minutes.
6.6. Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.
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Cookbook:Crab Fried Rice 32
Cookbook:Crab Fried Rice
Crab Fried Rice
Category Rice recipes
Servings 5
Energy 175 Kcal. per serving
Time 20 minutes
Difficulty
Cookbook | Ingredients | Recipes
Ingredients
5 tbsp. olive oil
2 cloves garlic, minced
2 cloves red onion, sliced
150 g bean sprouts, soak in hot water
2 big red chilli, cut into small pieces
2 canned (200 g) crab, separate the liquid
3 scallion, cut 1 cm
1 plate (500 g) rice
2 tbsp. fish sauce
1 tbsp. salt
1 tbsp. black pepper
Procedure
1.1. Before cooking fried rice, cook first the crab with 5 tbsp. oil and stir it in 1 minutes. Place it into a blank bowl,
and make a fried rice.
2.2. Heat again the remaining oil, fry the garlic, red onion, scallion and the red chillies. Stir in 1 minutes until
fragrant.
3.3. Add the fried crab and bean sprouts. Stir until the crab is changing the color.
4.4. Add the rice, and then fish sauce, salt and black pepper. Stir until mixed.
5.5. Served hot.
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Cookbook:Curried Rice 33
Cookbook:Curried Rice
Cookbook | Ingredients | Recipes | Vegetarian Cuisine
Ingredients
1 cup uncooked brown rice or white rice
2 tablespoons butter
1 teaspoon curry powder
1/2 chopped onion
1/2 cup raisins
2 cups water
3 vegetarian bouillon cubes (non-vegetarians can use chicken bouillon cubes)
Makes 3 servings.
Procedure
Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped
onion. Cook the onion for a couple of minutes until it starts to brown slightly.
Add curry powder stir with onions for a minute.
Add vegetarian bouillon cubes, raisins, rice, and water.
Put on lid and simmer until water is absorbed. (about 15 minutes)
Cookbook:Dirty rice
Cookbook | Ingredients | Recipes | Cajun cuisine
Dirty Rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets,
which give it a dark ("dirty") color.
Ingredients
2 tablespoons chicken fat
1 teaspoon black pepper
lb chicken gizzards (optional)
2 teaspoons paprika
lb pork, Ground
1 teaspoon dry mustard
1 bay leaf
1 teaspoon cumin
1 yellow onion
teaspoon thyme
1 stalks celery
teaspoon oregano
bell pepper, green
2 tablespoons butter
1 garlic clove
2 cups pork stock
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Cookbook:Dirty rice 34
1 teaspoon Tabasco sauce
lb chicken livers (optional)
1 teaspoon salt
1 cup rice
Procedure1. Mince onion, bell pepper, celery and garlic.
2. Grind livers and gizzards.
3. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly
browned, about 6 minutes, stirring occasionally.
4. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano;
stir thoroughly, scraping pan bottom well.
5.5. Add the butter and stir until melted.
6.6. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
7.7. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes
over high heat, stirring once.
8.8. Then stir in the chicken livers and cook about 2 minutes.
9.9. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
10.10. Remove from heat and leave covered until rice is tender, about 10 minutes.
11.11. Remove bay leaves and serve immediately.
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Cookbook:Dosa 35
Cookbook:Dosa
Dosa
Category Fermented food recipes
Time soak: 6-8 hours
prep: 10 minutes
ferment: 12-48hours
cook: 5 minutes each dosa
Difficulty
Cookbook | Ingredients | Recipes | Indian Cuisine
A dosa is a thin, spicy, crispy crpe-like food made from fermented rice, very popular in restaurants in South India.
It may be served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy.
When served with potato folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg
on the dosa before it is turned over.
The procedure for making dosa starts out almost identical to that for making idli. The idli recipe in this cookbook has
some very good tips and variations that apply equally to dosai.
First Variation
Ingredients
3 cups white rice
1 cup urad dal (black gram)
handful of cooked rice (if required)
pinch of sugar (if desired)
teaspoon salt
Procedure
Batter
1.1. Put the rice and dal in a large pot and wash twice.
2.2. Fill with water until submerged by 2 inches.
3.3. Soak for 6 hours.
4. Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of rice and a pinch of
sugar to help in fermentation.
5.5. Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a
great deal.
6.6. Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry thedosas.
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