Aug 30, 2016

Your Recipes

Here’s place to share your own recipes. Include a photo if you like…. of the dish – or even you!

Filed Under: Your Recipes
3 Comments

3 Comments on "Your Recipes"

  1. Eliz

    Saute:
    … chopped onions in butter
    … 1 crushed garlic clove
    add:
    … 1 tbsp chopped parsley or parsley flakes
    … 1 tbsp paprika (this gives colour to liquid)
    … immediately stir/mix in carrots coins
    … 1/2 pot cold water
    … salt/pepper
    Bring to boil, then reduce heat-cook until carrots almost tender (30 + min)
    … then add:
    … cubed potatoes (white or sweet potatoes ) (or both)
    … 1 can peas (add juice too) (gives soup good flavour)
    … any other veggies you have on hand (cauliflower, thinly sliced cabbage, frozen peas) add broccoli last)

  2. Lois in So. California

    I learned to cook great rice from my husband, who lived in Hong Kong for many years. Use a small pan for small quantities, a larger pan for larger quantities. This method works for any size pan. I always use long grain rice because that was Hubby’s preference.

    Wash hands and rinse them thoroughly.
    1)Fill pan with rice up to the middle of the first knuckle of your index finger held vertically inside the pan with the tip touching bottom of pan.
    2)Add cold water to cover rice, swish around with your finger, annd remove any foreign material or badly discolored grains.
    3)Drain most of the water out. This will also remove some of the starch so the rice won’t be too sticky. If you want it sticky, drain only if water looks “dirty”, or if there is already too much water for the next step.
    4)Insert index finger vertically again, add cold water up to the middle of the second knuckle. If you are cooking a huge quantity, well above first knuckle, measure and use 2 cups water for every 1 cup of rice.
    5)Bring to a full boil. As soon as it boils, cover tightly with a lid (or foil) and immediately reduce heat to the lowest possible setting.

    DO NOT STIR at any time during cooking process. Do not remove cover for twenty minutes. (Possibly a little longer for a very large quantity in a tall narrow pan such as a stock pot). Taste test from the top layer of rice. If not done it will have a gritty texture when you chew. Replace lid and check again in 5 to 10 minutes. When it tastes right, turn off the heat. Cover to keep warm for serving.

    I have been cooking rice this way for over 50 years, and this method has always produced perfect steamed white rice.

    Soak the pan filled with cold water overnight before washing it. Otherwise you will have to work very hard getting it clean.

  3. Steve Cannon

    Italian Sausage Soup (Too easy, delicious and healthy)

    1pound bulk Sweet Italian Sausage (I get mine at Kroger and it’s extremely lean)
    1 small onion, diced
    2 cloves of garlic (or 1 tsp granulated garlic–it’s fine and works great)
    1tsp fennel seeds
    2 Tbs olive oil
    1 qt (4 cups) chicken stock or broth (I like stock in a box from Costco)
    1 can (14 oz) petit diced tomatoes
    1 can cannellini beans, drained and rinsed to get rid of the brine
    1 cup frozen chopped spinach
    1 cup dried pasta (tortellini, Pene, shells, I’ve even used macaroni–your choice)
    Salt and pepper to taste
    Cheese (Mozzarella, Parmesan, Romano–your choice)

    In a pot, put your sausage, 1/2 the oil, the onion, garlic and fennel seeds in and cook until the sausage is brown and cooked through.

    Add your tomatoes, beans, broth + 2 tomato cans of water, remaining oil and the spinach to the pot over medium high heat. When it comes to a boil, add the pasta, when it returns to the boil, adjust down to a good high simmer and cook until the pasta is done (about 20 minutes) . Adjust the seasonings. Be careful with the salt as the cheeses tend to be salty

    Top with cheese and serve with crusty bread or crackers.

    You will want to kiss me for this one. It’s seriously good eats. My husband likes this about once a week during the winter and it’s fast enough for emergency meals and good enough for company dinners.

Leave a Comment

Please understand I’m not always able to answer your questions.