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

Add #8 to page number for PDF page search


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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
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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

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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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

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
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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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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

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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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

Barbeque friedrice

Category Rice recipes

Servings 6

Energy 160 kcal.

Time 20 minutes

Difficulty


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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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


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

Bibimbap


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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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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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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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

Black BeanStir-Fry

Category Asian recipes

Servings 4

Time hour

Difficulty

Cookbook | Ingredients | Recipes | American cuisine | beans | Rice

Black Bean Stir-Fry

Ingredients


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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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


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
http://en.wikibooks.org/w/index.php?title=Cookbook:Skillethttp://en.wikibooks.org/w/index.php?title=Cookbook:Wokhttp://en.wikibooks.org/w/index.php?title=Cookbook:Skillethttp://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Cookerhttp://en.wikibooks.org/w/index.php?title=Cookbook:Teriyaki_Saucehttp://en.wikibooks.org/w/index.php?title=Cookbook:Vegetable_Oilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Chili_Pepperhttp://en.wikibooks.org/w/index.php?title=Cookbook:Tomatohttp://en.wikibooks.org/w/index.php?title=Cookbook:Turkeyhttp://en.wikibooks.org/w/index.php?title=Cookbook:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:California_cuisinehttp://en.wikibooks.org/w/index.php?title=Cookbook:Meathttp://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:Turkey_recipes


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Cookbook:Browned Rice 20

Cookbook:Browned Rice

Browned Rice


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.
http://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Milkhttp://en.wikibooks.org/w/index.php?title=Cookbook:Salthttp://en.wikibooks.org/w/index.php?title=Cookbook:Pandan_Essencehttp://en.wikibooks.org/w/index.php?title=Cookbook:Gula_Jawahttp://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Milkhttp://en.wikibooks.org/w/index.php?title=Cookbook:Waterhttp://en.wikibooks.org/w/index.php?title=Cookbook:Salthttp://en.wikibooks.org/w/index.php?title=Cookbook:Waterhttp://en.wikibooks.org/w/index.php?title=Cookbook:Tapioca_Starchhttp://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Flourhttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Indonesiahttp://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:Chicken Biryani


Chicken Biryani


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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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


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
http://en.wikipedia.org/wiki/Cookbook:Chickenhttp://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:Lemon_Juicehttp://en.wikibooks.org/w/index.php?title=Cookbook:Teaspoonhttp://en.wikibooks.org/w/index.php?title=Cookbook:Parsleyhttp://en.wikibooks.org/w/index.php?title=Cookbook:Eggshttp://en.wikibooks.org/w/index.php?title=Cookbook:Mushroom_Souphttp://en.wikibooks.org/w/index.php?title=Cookbook:Walnutshttp://en.wikibooks.org/w/index.php?title=Cookbook:Yoghurthttp://en.wikibooks.org/w/index.php?title=Cookbook:Mayonnaisehttp://en.wikibooks.org/w/index.php?title=Cookbook:Milliliterhttp://en.wikibooks.org/w/index.php?title=Cookbook:Celeryhttp://en.wikibooks.org/w/index.php?title=Cookbook:Green_Onionhttp://en.wikibooks.org/w/index.php?title=Cookbook:Tablespoonhttp://en.wikibooks.org/w/index.php?title=Cookbook:Carrothttp://en.wikibooks.org/w/index.php?title=Cookbook:Chickenhttp://en.wikibooks.org/w/index.php?title=Cookbook:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Gramhttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuphttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Canadahttp://en.wikibooks.org/w/index.php?title=Cookbook:Side_disheshttp://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:Salad_recipeshttp://en.wikibooks.org/w/index.php?title=Cookbook_talk:Chicken_Rice_Saladhttp://en.wikipedia.org/wiki/Cookbook:Chickenhttp://en.wikibooks.org/w/index.php?title=Cookbookhttp://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:Chicken fried rice 26

Cookbook:Chicken fried rice

Chicken friedrice


Servings 5

Energy 220 Kcal.

Time 30 minutes

Difficulty


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


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
http://en.wikibooks.org/w/index.php?title=Cookbook:Clovehttp://en.wikibooks.org/w/index.php?title=Cookbook:Butterhttp://en.wikibooks.org/w/index.php?title=Cookbook:Gramhttp://en.wikibooks.org/w/index.php?title=Cookbook:Basmati_ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuphttp://en.wikibooks.org/w/index.php?title=Cookbook:Gingerhttp://en.wikibooks.org/w/index.php?title=Cookbook:Salthttp://en.wikibooks.org/w/index.php?title=Cookbook:Pinchhttp://en.wikibooks.org/w/index.php?title=Cookbook:Paprikahttp://en.wikibooks.org/w/index.php?title=Cookbook:Minthttp://en.wikibooks.org/w/index.php?title=Cookbook:Limehttp://en.wikibooks.org/w/index.php?title=Cookbook:Zesthttp://en.wikibooks.org/w/index.php?title=Cookbook:Coconuthttp://en.wikibooks.org/w/index.php?title=Cookbook:Chickenhttp://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:Com chien

Com chien


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.
http://en.wikibooks.org/w/index.php?title=Cookbook:Egghttp://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_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:Ricehttp://en.wikibooks.org/w/index.php?title=Cookbook:Peahttp://en.wikibooks.org/w/index.php?title=Cookbook:Prawnhttp://en.wikibooks.org/w/index.php?title=Cookbook:Carrothttp://en.wikibooks.org/w/index.php?title=Cookbook:Egghttp://en.wikibooks.org/w/index.php?title=Cookbook:Chilihttp://en.wikibooks.org/w/index.php?title=Cookbook:Leekhttp://en.wikibooks.org/w/index.php?title=Cookbook:Garlichttp://en.wikibooks.org/w/index.php?title=Cookbook:Oilhttp://en.wikibooks.org/w/index.php?title=Cookbook:Cuisine_of_Vietnamhttp://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:2o5dots.svghttp://en.wikibooks.org/w/index.php?title=Category:Rice_recipeshttp://en.wikibooks.org/w/index.php?title=File:Com_chien.jpg


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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
http://www.youtube.com/watch?v=IjalaYKstKYhttp://www.vietnamese-recipes.com/vietnamese-recipes/rice-noodles/vietnamese-fried-rice.phphttp://www.youtube.com/watch?v=IjalaYKstKYhttp://www.vietnamese-recipes.com/vietnamese-recipes/rice-noodles/vietnamese-fried-rice.php


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Cookbook:Simple biryani 30

Cookbook:Simple biryani

Simple biryani

300px]]

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


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


Servings 5

Energy 175 Kcal. per serving

Time 20 minutes

Difficulty


Ingredients

5 tbsp. olive oil


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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Rice, Pasta and Salads

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