the old 'glorified rice' recipe...?
vieja_gw
14 years ago
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lindac
14 years agodoucanoe
14 years agoRelated Discussions
Mango Rice Recipe
Comments (5)My 21 month old loves mango. I just got a mango cutter as a gift. Who knew such a thing existed. Here are some other mango recipes if you're interested. The gazpacho and smoothie from recipe rewards are great. Here is a link that might be useful: mango recipes...See MoreLooking for an old recipe
Comments (10)It sounds like Spaetzle that my DH makes that he got from his German mother. You boil the cut pieces then brown in butter. Here the recipe and another Slovak recipe where it is served with cottage cheese. Clare Spaetzle 3 cups flour 4 eggs 1/4 tsp. Nutmeg (optional) 1-2 tsp. salt 1 quart cold water Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with a brown gravy or beef stock. For Gwen Phillips, Mifflin Junction, who wanted a Slovak recipe for spaetzle-like dumplings cooked in cottage cheese in a skillet, with lots of butter. From E. Luttner, Latrobe, Westmoreland County, who writes, "This recipe, contributed by Josy Walton, is compliments of the cooking ladies of St. Florian Catholic Church in United, Pa." Dry Cottage Cheese Haluski 1 bag (12 ounces) wide noodles (or Spaetzle) 3 sticks margarine, melted 1 carton dry cottage cheese Salt and ground black pepper, to taste Cook the noodles according to package directions. Drain. Return to the pot. In a skillet, melt the margarine and brown it a little. Pour over the noodles, fold it in to coat and heat slowly. Fold in the cottage cheese and heat slowly. Season with salt and pepper....See MoreRECIPE: rice pudding
Comments (12)I guess rice pudding is a comfort food for sure. My version may be considered as exotic but in India this is how we make it. Try it once and I promise you will have no left over. Rice 1 cup 2 cans of evaporated milk 1 can of condensed milk 1 cup of heavy cream 1 tsp of freshly ground cardamom (cinnamon is not a substitute) 2 healthy pinches of saffron threads Nuts of your choice (traditionally we use sweet almond slivers and pistachio slivers) Cook the rice first in plain water until they are completely cooked and mushy. Add all the milks to a pan along with the cooked rice and cook them down for atleast 30-40 minutes (stirring constantly) until it's nice and thick and bubbly. Add the cardamom, saffron (I like to pinch my threads and crumble them in the pan directly). Taste sugar and add a bit more if you like it sweet (I sometimes skip it because condensed milk has plenty of it). Let it chill in the refrigerator. Serve with a healthy sprinkling of nuts....See MoreRECIPE: chicken & rice & cream of mushroom soup
Comments (5)My mother made that. It was called Chicken Continental. I have a photocopy of the original from the magazine (probably from the early 70s). It was one of my favorites, I just made it last week!. Toss chicken parts from a whole, cut up chicken in flour (it has to be chicken still on the bone, boneless doesn't work. You can use all legs/thighs to save money, I don't think all breasts works, I've tried it). Brown all sides of the chicken pieces in a heavy pan using a little oil (the recipe says to use a stick of butter, I find that ends up burning). Set aside on a plate. Dice an onion and several pieces celery (5 stalks maybe) and cook in the pan (you can adjust the onion and celery depending on your taste, my father likess more celery). Take a can of Cream of Mushroom soup or Cream of Chicken soup and wisk with enough water to match the amount of rice you are going to use (see below). Pour half into the pan with the onion and celery. Add the rice and mix (you can use varying amounts of rice, depending on how many people there are, just make sure you use the right amount of water as well). Add salt and pepper to taste. I make all this in a Le Creuset that can go in the oven. I just put the chicken on top of the rice, press it in a little and then pour the rest of the liquid over the chicken. Bake in the oven, 350, for 30 minutes or until the chicken is 160 degrees. My mother used an oven safe glass casserole. She would butter the dish and then put the rice mixture in the casserole, add the chicken and put the rest of the liquid on top. Either way, it has to be cooked covered. This dish is always a big hit. I hope this is the recipe you were looking for....See Morelorijean44
14 years agocaliloo
14 years agolindac
14 years agoskeip
14 years agovieja_gw
14 years agoJulie Thomas
5 years ago
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