Rice Tips

In some languages, the word for eat means to eat rice.? This is the most widely eaten grain in America and has been the culinary foundation for many of the world’s oldest cultures. It was first grown in the American Colonies in the late seventeenth century.? ? The two main classifications of rice is white and brown.? White is less nutritious, as much of the bran, fiber, nutrients and the rice germ has been removed.? White rice is quicker to prepare and has a rather bland flavor.? Brown rice has a nutty, rich flavor and requires longer cooking.? Brown rice retains most if its nutritional values , which includes a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids .? Rice is loaded with carbohydrates and has nutrients such as B vitamins , iron, phosphorus and magnesium.? ? An easy way to enhance the flavor of rice is to cook it in an assortment of liquids such as stocks, juices and even wine.? Another easy flavor enhancer is to use different spices and herbs.? You can also add cup up fruits or vegetables such as carrots, celery, apples or pears as it cooks.? Or add flavor by adding nuts, dried fruits or chilies.

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Rice Tips

Cleaning Scorched Foods

If you cook long enough you will end up scorching rice, pasta or some type of starchy foods.? When this happens, the bottom and sometimes even part of the sides end up with the starchy food seared tightly to the pan. I used to think the best thing to do was throw the pan away and buy another.? Not so.? In fact, cleaning a pan with scorched rice or pasta is easy to clean up. ? First, clean out as

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Cleaning Scorched Foods

Asian Sesame Ginger Dressing

This is so easy to make and so good to eat.? I like to drizzle it over whole Romaine leaves and eat them as fingerfoods. ½ cup rice wine vinegar ½ Tbl. soy sauce 2 Tbl. honey ½ tsp. fresh grated ginger 2 tsp. toasted sesame seeds ½ tsp. sesame oil 2/3 cup canola oil ? Mix all ingredients except oil until well blended.? Slowly add the oil whisking constantly.? Makes 1 cup.? Store in refrigerator up to 3 weeks. ?

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Asian Sesame Ginger Dressing

Sweet Rice

When growing up, my mom made what she called rice pudding but was actually what I now call “sweet rice.”? She would use leftover rice, add sugar, butter, evaporated milk and a little vanilla extract.? This would all be put in a boiler and after heating it up you had a really delicious dessert.? She sometimes added a sprinkle of nutmeg or cinnamon or cloves.? If we were lucky she would add a few raisins now and then.? I still make this dish for myself and still love it just as much as I did when I was a kid.? But, last night, while watching a show on the Food Network I came up with an idea for even

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Sweet Rice

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 3

After enjoying both of the wonderful appetizers, it was time to try some of the main courses.? The first was called Maui Luau Shrimp and Salmon.? This dish consisted of a beautiful cut of fresh salmon and skewered jumbo shrimp, all brushed with a sweet and spicy glaze and cooked over that wonderful wood grill.? Again, the blends were so perfect that you could taste the smoky flavor of the salmon, the wood flavor that seeped into the shrimp but still pick up the sweetness and a touch of spicy heat from the glaze.? And to add even more taste, it came with grilled pineapple and a wonderful wild rice pilaf.? Great dish! Next came the Maple-Glazed Chicken.? I have to admit that of all dishes served, this was my least favorite.? But that isn’t saying it wasn’t good because it actually was.? This dish consisted of a wood-grilled chicken breast basted with a maple and cherry glaze, served over wild rice pilaf.? Now when I said this wasn’t one of my favorite dishes, it has to do with the glaze.? I love my chicken.? I love it grilled.? But I’m not crazy about adding a sweetness to my chicken.? Now, if the glaze had been on shrimp I would have declared it wonderful.? I do have to tell you that I could actually pick up on both flavors as well as the smoky wood from the chicken.? ?So as you can see,

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Experiencing Red Lobster’s New Menu with Chef Mickler – Part 3

Yields & Equivalents (Part 5)

Rice, Brown – 4 cups cooked = 1 cup uncooked Rice, Parboiled (converted) – 3 – 4 cups cooked = 1 cup uncooked Rice, Precooked White, Instant – 2 cups cooked = 1 cup uncooked Rice, Regular Long Grain – 3 cups cooked = 1 cup uncooked Rice, Wild – 3 cups cooked = 1 cup uncooked Shrimp (uncooked with shells), Jumbo – 1 lb. = 21-25 count Shrimp (uncooked with shells), Large – 1 lb. = 31-35 count Shrimp (uncooked with shells), Medium – 1 lb. = 41-45 count Shrimp (uncooked with shells), Small – 1 lb. = 51-60 count Shrimp cooked (without shells) – 1 lb. = 1 1/3 lb. uncooked with shells

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Yields & Equivalents (Part 5)

Broccoli Cheese & Rice Casserole and Layered Spaghetti

I’ve posted 2 new recipes on Martha’s Kitchen Korner . One is for a simple casserole dish that includes broccoli, cheese and rice and the other one is for a Layered Spaghetti. Both are easy, using ingredients you probably already have in your own kitchen and with my ingredient change suggestions, you can make both of these your own recipes that fit your personal taste.

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Broccoli Cheese & Rice Casserole and Layered Spaghetti

Rice Fruit Salad

1/2 cup whipping cream 1/4 cup sugar 1 cup small marshmallows 1 can (8 oz) crushed pineapple, well drained 2 cups cooked rice, cold Whip cream, add sugar and beat until stiff. Add pineapple, marshmallows and cold rice. Fold lightly. Chill 3 hours. Serves 4-6 This can also be made with 1/2 cup applesauce instead of pineapple. When I use the applesauce I add cinnamon to taste. You can also add chopped nuts or raisins for added texture and taste. Or try the already flavored apple sauces for even more taste changes.

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Rice Fruit Salad

Ingredient Equivalents

Beans, dry – 1 lb. = 6 cups cooked Carrots – 1 lb. = 2 cups sliced Celery – 1 med. bunch = 4 1/2 cups chopped Corn – 2 med. ears = 1 cup kernels Lettuce – 1 lb. head = 6 1/4 cups torn Noodle, med. egg – 4 oz. = 3 cups cooked Peppers, sweet – 1 large = 1 cup chopped Potatoes, 3 med. = 2 cups cubed cooked Rice, long-grain – 1 cup = 3 1/2 – 4 cups cooked Tomatoes, 1 med = 1/2 cup cooked

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Ingredient Equivalents

Microwave Tips

Cooking and reheating food in the microwave can be timesaving, but if it’s not done properly the results can be a disaster. I have a tips that might help. Use damp/wet paper towels to cover your dishes. Cooking hot dogs – lay the hotdogs on a microwave safe dish and cover with a wet paper towel. They cook evenly with no hard overcooked ends. Heating Buns – Use a damp paper towel over the opt of your buns. Again, they heat evenly with no overcooked outside edges. Heating Rice & Pasta – Wet paper towel over the top while heating. Cooking Potatoes – Puncture each potato several times and wrap in a wet paper towel. Check about half way through cooking to see if towel needs to be re-wet. Reheating Meats – Lay a damp paper towel over meat while heating. As you can see, the damp/wet paper towel works on just about anything you want to heat or cook in the microwave. Give it a try the next time you use your microwave to see how well this little trick works.

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Microwave Tips

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