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Classic Thai Fried Rice

Ingredients:

2 tb Vegetable oil
4 c Cooked long grain rice
2 Garlic cloves, crushed
3 tb Soy sauce
2 tsp Red curry paste, see recipe
1 Green onion, chopped
1/2 lb Tofu, diced
1 tb Cilantro leaves, chopped

Cooking Instructions:

Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the curry paste and stir-fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish. Serve with a clear soup and a salad and this makes a good meal in itself. Serve with chilies in vinegar on the side: Chop 1/2 c fresh green and red chilies and chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tb soy sauce. Serve immediately.

Garnish with green onions and sliced cucumbers.

SPANISH RICE

Ingredients:

3 cups Cooked rice
3 tablespoons Olive oil
1 medium Onion; finely diced
1 tablespoons finely minced garlic
1 small Green pepper; finely diced
1 small Red pepper; finely diced
2 Ripe tomatoes - peeled, seeded and diced
Salt and pepper; to taste

Cooking Instructions:

Cook the rice according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately.

PAELLA A LA VALENCIANA

Ingredients:

6 cups Chicken stock
1 large whole onion, peeled
1/2 teaspoon Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tablespoon Olive oil
1 med. Onion, peeled and coarsely chopped
4 oz Salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon Paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh Italian parsley
3 cup Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

Cooking Instructions:

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry. Slice the chorizo into 1/8-inch discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Sauté shrimp in 1 tablespoon olive oil until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard. Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, sauté the mixture until onions are wilted. Add garlic, and sauté about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated. Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture. Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients. Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes. Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.

GHANA RICE

Ingredients:

2 cups Water
One 3-lb chicken, cut into 8 Pcs
Two 16 oz. cans stewed tomatoes
2 teaspoons Salt
1/4 teaspoon Black pepper
3/4 cup cooked smoked ham, cubed
1 cup uncooked rice
1 large Onion, sliced
3 cups Cabbage, shredded
1/2 lb Fresh green beans, stems removed and Quartered OR 1 10oz pk frozen beans
1/4 teaspoon Ground cinnamon
1/4 teaspoon Cayenne pepper

Cooking Instructions:

Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.

RED BEANS AND RICE

Ingredients:

3 lb Red kidney beans, dry OR light red beans OR cranberry beans
Water to cover
2 teaspoons oregano
2 teaspoons garlic powder
1/4 teaspoons (or more to taste) cayenne pepper, ground
3/4 lb ham trimmings, lean OR 6 ham hocks
1/2 teaspoons black pepper, ground
1/2 teaspoons (or more to taste) tabasco sauce
6 cups water (more as needed)
2 lb spicy sausage sliced diagonally into 1/2-inch pieces
2 cups celery, finely chopped
2 cups onion, finely chopped
2 cups bell pepper, finely chopped
5 bay leaves
2 teaspoons white pepper
8 cups cooked rice (or more)
2 teaspoons thyme

Cooking Instructions:

Empty the beans into a 6-quart saucepan. Run water over them, washing them with your hands and picking out any stones or bad beans. Drain and repeat until the water runs clear and has no sand in it. Add water to the pot to cover the beans by about 4 inches. Place on a large burner and bring to a boil over high heat. Reduce the heat slightly, boil gently for 3 minutes, remove from burner and cover. Let the covered pot sit, unopened, for an hour. Drain and reserve the beans, discarding the juice. Place the ham pieces, 2 cups of water, the chopped vegetables and seasonings in a 12-quart saucepan or large dutch oven. Stir well, cover and bring to a boil over high heat. Reduce the heat and simmer until the meat is fork tender, about an hour, stirring occasionally. Remove the meat from the pan and tear it into small pieces. Set it aside. (If using ham hocks, cover with water to cook. The beans will have to cook down longer to reach their normal consistency. You may not need to add any extra water.) Add the drained beans and 2 cups water to the pan with the ham broth and vegetables. Bring to a boil over medium heat, reduce heat and simmer 30 minutes, stirring occasionally. Add the sliced sausage and 2 cups more water if the beans are not covered with liquid and continue simmering until the beans start breaking into pieces, about 35 more minutes, stirring often to the bottom of the pan. If the beans start to scorch, do not stir. Instead, immediately remove them from the heat and transfer them to another pot without scraping any scorched beans into the mixture. Add the ham pieces or hocks and cook about 10 minutes more, stirring often. Do not let the mixture get dried out like refried beans, but keep it thicker than cream soup.

Serving Suggestions:

Mound 1/2 cup cooked rice in a bowl and cover with beans, ham and sausage pieces.

CAJUN RED BEANS & RICE

Ingredients:

1 lb (2 cups) dried pinto beans
4 cups uncooked rice (Medium or Long Brown)
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green pepper
5 bay leaves
1 teaspoon white pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon Tabasco sauce, optional (according to taste)
2 teaspoons thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano
1 1/2 teaspoons paprika
6 oz tomato paste

Cooking Instructions:

Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice.

Serving Suggestions:

Mound 3/4 cup rice on plate and spoon generous serving of beans over the rice.

DIRTY RICE

Ingredients:

1/2 cup oil
3 tablespoons flour
1 cup finely chopped onions
1-1/2 lb. finely chopped chicken livers
1/2 cup chopped celery
1/2 cup finely chopped parsley
1 cup chopped green onions
1/2 cup chopped green pepper
1 teaspoon. minced garlic
Salt to taste
Pepper to taste
1/8 teaspoon cayenne pepper
4-1/2 cups stock
2 cups long-grain rice

Cooking Instructions:

In a Dutch oven make a brown roux with oil and flour. Add white onions, and stir until brown. Add chicken livers, celery, parsley, green onions, green pepper, garlic and stir. Add salt, pepper, and cayenne. Cook for 5 minutes over medium heat; then add 1/2 cup stock and cook an additional 15 minutes. Skim excess oil from top of mixture and remove from heat. In a separate pan cook 2 cups rice in 4 cups stock until fluffy. Fold rice into vegetable mixture and correct seasoning. To serve, warm in 350 degree oven for 20 minutes.

CHICKEN WITH RICE

Ingredients:

1 cup rice
1/2 clove of garlic
1/2 onion
4 black peppers
Salt to taste
Cumin seed to taste
1 frying chicken 2-3 pounds, cut into serving pieces
Shortening for frying
3 Chorizos or pork sausages (optional)
2 tomatoes, chopped
2 cups chicken broth (canned may be used)
1/4 teaspoon saffron (dissolved in the chicken broth)
2 small green peppers, sliced
One 2-oz can pimientos, chopped

Cooking Instructions:

Soak rice in warm water for 15 minutes and drain. Grind together the garlic, onion, black peppers, salt and cumin seed and spread over raw chicken pieces. Melt shortening in large skillet and brown sausages well. Remove sausages. Brown chicken in the fat, add rice, and cook until rice gets lightly browned. Add tomatoes and cook 5 or 6 minutes. Add the broth, in which saffron has been dissolved, sausages and green peppers. Cover and cook slowly until rice, chicken and sausages are done--about 35 - 45 minutes. Add a bit more broth if necessary. A few minutes before rice is done, add the chopped pinientos and mix them through with the chicken and rice. All the liquid should be absorbed into rice during cooking process. Season with additional salt if necessary.

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