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    Thread: The original recipe thread

    1. 03-15-2005 02:48 PM #126
      Quinoa (pronounced KEEN-wa) is the seed of a plant distantly related to spinach, but has the taste and texture closer to a grain. It is high in protein, and more of a complete protein than most grains, as well as iron and contains many vitamins including B vitamins and folic acid. It is really very healthy, easy to cook and inexpensive. Check for it in natural food stores, gourmet stores and Trader Joe's. Goes very well with chicken, pork and fish.
      Quinoa Salad
      1 cup dried quinoa
      1 14 oz can chicken or vegetable broth or stock
      2 cloves garlic, minced
      olive oil
      3 TB pine nuts, lightly toasted
      3 TB parsley, chopped
      salt and pepper to taste
      In a medium saucepan, heat 1 TB olive oil over medium heat. Cook garlic for a few minutes or until fragrant and light brown. Add quinoa; stir for 2 minutes or until quinoa starts to toast. Add chicken broth, reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and quinoa is soft. Mix in pine nuts and parsley; serve warm or at room temp.

      Modified by mterril at 10:52 AM 3-15-2005

    2. 04-02-2005 09:26 AM #127
      My friend recently adapted the recipe for Archway's wedding cookies:
      1/2 c powedered sugar
      1 c butter, softened
      2 tsp vanilla
      2 c flour
      1/2 c chopped Brazil nuts
      1/2 c chopped pecans
      1/2 tsp salt
      1 pound powedered sugar
      Preheat oven to 325.
      In a large bowl, combine 1/2 c powdered sugar, butter and vanilla. Beat until fluffy.
      Add salt. Spoon flour into measuring cup, level off. Add gradually to mixture until dough forms.
      Fold nuts into dough.
      Pull bite-size chunks from dough, roll in powedered sugar and lightly form into balls. Place onto an ungreased cookie sheet. Cookies do not spread while baking.
      Bake at 325 for 15-18 minutes or until set but not brown. Remove from sheets and immediately roll in powdered sugar.
      Cool for 5 min and roll again in powdered sugar. When completely cool, roll once more in powdered sugar.
      Store at room temp. Makes 4 dozen.

    3. 04-02-2005 09:00 PM #128
      Quote, originally posted by sharkracer »
      Archway's wedding cookies:

      That's a lot of rolling in powdered sugar! Looks good though... I'll have to try that around Christmas time.

    4. 05-05-2005 11:44 PM #129
      So I've been bored and over the last few weeks have been working on soup. My family really digs this one so I figure I might was well share.
      1 can crm of broc soup, condensed
      1/3 purple onion
      3-4 potatoes, partially skinned
      1/3 cup froz. corn
      3 pinches kosher salt
      1 tsp Tony's ((Tony Chachere's Original Creole Seasoning)
      pinch dried parsley
      black pepper to taste
      2 tsp. "mild" hot sauce
      1 tsp garlic powder
      2 tsp adobo
      5 Tbsp smart balance (or Butter)
      1 bay leaf
      Put all solids in large pot. Add water to about 2/3s of the solids. Add condensed soup. Add 2 soup cans milk or more, if needed. Stir well. Heat to simmer and stir often.
      Chop 1 filet (12-16 oz.) of fish, preferably catfish.Sprinkle 1 heavy pinch kosher salt onto fish.
      Heat skillet over moderately high heat with generous amount of olive oil.
      Measure out 2 tsp. (or to taste) of Tony's and one slice lemon: reserve. Put fish into skillet, stir to coat with olive oil. Add Tony's and lemon, stir. Keep flame moderately hot. Fish should be done within 3-4 min., stir frequently. Add fish to
      Cook until potatoes are done. Taste and season accordingly. More Tony's may be required. If the soup is too runny, add 1/3 cup flour, stirred in very well.
      Optional ingredients: 1/3-1/2 cup frozen chopped okra (very nice, in fact i plan on always using the okra);
      Italian seasoning to taste; basil to taste; onion powder; Mrs. Dash (go
      easy); Also, I find that shrimp added to it works fairly well.
      Quote »
      A few guidelines for the recipes here:
      Standard forum rules apply
      Give your recipe a name
      Include a complete list of ingredients
      Use a standardized measurement system, ie:Imperial/Metric
      Include approximately how many servings one 'batch' will make
      Include what course or meal the recipe is intended, ie: Breakfast, Lunch, Dinner, apetizer, entreé, dessert etc.
      Include approximate prep. times & cook times
      If applicable, include a wine pairing for the meal

      I dont do rules
      Name: Bobs Creek Stoup
      Servings: 5-7
      Meal: works well for dinner, lunch
      Time: 45 minutes - 1 hour
      Wine: Wine sucks

    5. 06-06-2005 01:24 PM #130
      Lemon Sole with Shrimps
      From my granny's recipe
      2 Lemon sole, skinned and filleted
      2oz butter, unsalted
      4oz peeled shrimps
      1 sachet white sauce mix
      1/2 pt whole milk
      parsley and lemon to garnish
      2x 12" squares of alu foil
      cocktail sticks
      Season the fish well, then coat with soft butter.
      Put a few shrimps in the fillet and roll up tightly. Use sticks if necessary.
      Put the 4 rolled fillets on on of the foil squares, then the other foil over the top. Fold the edges at least three times to make a watertight sealed parcel. Have ready a large pan of water on the simmer.
      MIx the remaining shrimps with the white sauce and milk in another saucepan.
      Add the fish to the water, and simmer for 10 minutes, and also cook the prawns in the white sauce.
      When done, put the fillet rolls on a warm plate and add the sauce. Add garnish and eat.

    6. 08-20-2005 02:38 AM #131
      Chicken Catchatorie
      Easy Style
      Great for family dinners super easy I serve with rice and parmasan cheese, you can use pasta if you'd like.
      In a medium roasting pan add
      3 chopped celery stalks
      1 med onion chopped in chunks
      5 minced gloves of garlic
      2 table spoons Italian Seasoning
      2 tsp salt
      1 tsp pepper
      1/4-1/2 cup sugar
      mix together
      then take 2 28oz whole plum tomatoes and puree in blender add to seasonings(you can have a taste here to see if you need more seasoning, the above are just guidlines I don't measure)
      then add 14 whole chicken thighs, you could also your legs or legs with back attatched.
      I make sure all pieces are covered by the sauce then cover and cook in 400 degree oven for 1 1/2 -2 hours stirring every 30mins or so. the chicken will float and the skin will start to come off when it's done!

    7. 08-20-2005 02:58 AM #132
      Chocolate Cake
      In large mixing bowl mix together:
      2 cups sugar
      1 cup margerine/butter
      2 eggs
      1 tsp vanilla
      1/2 cup cocoa
      1 cup boiling water
      then sift together
      2 1/2 cups flour
      1/2 tsp salt
      2 tsp baking soda
      mix together
      1 cup milk and 1 tblsp vinegar
      Add flour and milk mixtures to the wet ingredients starting with and ending with the flour mixture.
      Pour into greased 9X13 pan and bake at 350 degrees for about 45-60mins.
      A GREAT icing for this is
      1 package JELL-O instant pudding (chocolate)
      1 pouch dream whip
      1 cup milk
      1 tsp vanilla(sometimes I use Baileys or Kahlua)
      Mix these together with eletric mixer on high until smooth and thick

    8. 08-20-2005 02:59 AM #133
      Sweet & Sour Chicken
      In a large skillet
      3 cloves garlic minced,
      1 each red,green,yellow & orange pepper cut into bite sized pieces(I like these ones and lots but you can vary it to suit your tastes)
      4 raw chicken breasts cubed
      a little oil about a tablespoon
      and a sprinkling or brown sugar
      1 tsp ginger
      Fry all together till the chicken is browned about 10-15mins
      Then add
      1 cup brown sugar mixed with 2 tablespoons cornstartch(helps prevent clumping)(can adjust sugar to suit your tastes)
      3 Tblsp ketchup
      1/4 cup each vinegar and soya sauce(can adjust to suit your tastes)
      1 11 oz can of pineable tidbits fist just add the juice wait untill all is thickened before adding the pineapple.
      This recipe can be played with quite a bit and adjusted to give you exactly what you like. I serve with rice but imagine that noodles would work as well!

    9. 08-20-2005 03:01 AM #134
      Tara's Broiled Chicken
      In a cereal bowl mix together
      1- 1 1/2 cups flour
      1 tsp each garlic powder,salt & pepper, paprika
      in another cereal bowl
      fill 2/3 way with veg oil
      sprinkle top of oil with Italian Seasoning (or your fave dried herbs)
      Take 4 chicken breasts
      Dip each breast 1st in flour than in oil than in flour again and place on broiling pan Broil in oven approx 5-7mins per side or until lightly browned. (may take longer if the breasts are thick)


    10. Member bigteal's Avatar
      Join Date
      Sep 10th, 2002
      spring grove pa
      1998 mk3 12v in progress 1995 f150 351 1985 fxrs
      09-04-2005 03:28 PM #135
      my recipe for deep fried oreos:
      1 package oreo cookies
      instant pancake batter
      vanilla extract
      powered sugar
      start with some pancake batter (i use the instant just add water stuff). mix in a few drops of vanilla extract and a pinch of cinnamon. coat an oreo with the batter (i use double stuffed). place the cookie in to a hot fryer for about one minute or until golden brown and flip. fry for another minute or so until the other side is golden brown. remove and shake off excess oil. coat with powdered sugar.
      these are an easy and desert. the cookie melts together inside the batter and are SOOO good. great for family gtg's and such.

      Modified by bigteal at 7:29 PM 9-4-2005

    11. Member Minker17's Avatar
      Join Date
      Apr 1st, 2004
      Franklin, TN
      1994 Ford Temp GL
      09-14-2005 10:58 AM #136
      Quote, originally posted by »
      quote:Same here! I'm especially interested in boybaha's risotto.
      Ok. Dug it up.
      1 tbsp minced garlic
      3 tbsp butter at room temp
      1 tbsp tomato paste
      2 artichoke hearts, diced and blanched
      6 shallots, minced
      2 tbsp olive oil
      1 1/2 cups Arborio rice
      3 cups vegetable stock (you can use chicken, but I'm vegetarian)
      1 cup dry white wine
      basil and oregano (I use about 1/2 tbsp of each when fresh)
      1/2 cup grated parmesan cheese
      Mix up about 1 1/2 tbsp of butter with about 1/4 tsp of garlic. Combine with the tomato paste. Mix until it's a smooth mixture. Set aside.
      In a medium pot, saute the shallots and half of the artichokes in the remaining 1 1/2 tbsp of butter and the olive oil until both are softened (about 5 minutes). Stir in the rice and cook, stirring until it colors slightly, about 5 minutes.
      Stir in 1/2 cup of stock and throw in the basil and oregano and cook over medium heat until the stock is absorbed, then repeat with another 1/2 cup of stock.
      When that stock is absorbed, begin adding the wine. When that is absorbed, add the rest of the artichokes and continue adding the remaining stock and the rest of the garlic.
      When the rice is al dente, the risotto is ready. Stir in the parmesan cheese. Serve each portion with a dab of tomato butter.
      Chug the rest of the dry white wine.
      There you go! Enjoy! It's easier than it sounds.

      I cooked this last night as my first stab at cooking other than burgers and other stuff. It was really good! I was worried about the rice soking up the 3 cups of chicked stalk and the cup of wine, but it did it just fine. I simmered three cut chicken breast in some oil, garlic, and italian dressing, and then threw that into the overall meal. Pretty damn good. Thanks!!
      1994 Ford Tempo GL

    12. 10-02-2005 09:58 PM #137
      First post in this forum, hope its a good one.
      My recipe is just a good tri-tip BBQ, rubbed.
      Name: Skylar's Tri-tip?
      The rub is simple;
      2 tablespoons Chili powder
      2 tablespoons Cumin powder
      1 tablespoon garlic powder or garlic salt but use less salt then
      1 tablespoon ground pepper
      1 tablespoon onion powder
      1/2 tablespoon italian seasoning
      1/2 or 1 tablespoon iodized salt
      Any size tri-tip, when putting the rub on you just put a good layer on both sides, let sit for 10 mins or so then put another layer on untill the rub is gone.
      BBQ any way comfortable. The way I do it is laying down a sheet of tinfoil on the grille, put a layer of cooking oil on the tinfoil for cooking and nonsticking. Depending on the size of the meat, cook around 45 minutes or more at medium heat on the BBQ but always checking to make sure the outside doesnt burn and the inside cooks well. Once the outside is dark brown and the inside is a light red then it should be done, cook to prefrence I guess but thats just the way I do it.
      Cut in 1/2 inch sections and serve.
      Amature cook's contribution. [IMG]http://**********************/smile/emthup.gif[/IMG]

    13. Member MRVW00's Avatar
      Join Date
      Oct 30th, 2000
      Everywhere you want to be.
      B5 2.8Q, Buell XB9S
      10-14-2005 04:32 PM #138
      1-Cheesecake (new york style preferred)
      1-Bowl/can of whipped cream
      1-Angel Food cake
      1-Package of strawberries(like used for strawberry shortcake)
      1-Package of blueberries
      Looking for a quick easy dessert for you next party? Here it is.
      Place cheesecake on bottom
      Cover cheesecake with whipped cream
      Place Angel Food cake on top
      Empty one whole package of strawberry mix over dessert.
      Lightly cover the TOP of Angel Food cake with additonal whipped cream
      Sprinkle blueberries over dessert.
      Let cake sit saturate/cool in the fridge for 30-45 mins.
      Cut cake and enjoy!
      (may want to change name for conservative guest )
      RIP Cosmic TDI

    14. Member Burnz's Avatar
      Join Date
      Jan 10th, 2003
      2006 Jetta 2.0T 6Spd
      10-21-2005 12:37 PM #139
      THE Ribsticker
      1 Cup Oats
      1 Cup Soy Milk (lowest fat content you can find - I use "SO GOOD fat free original", it has 0.25g fat / cup)
      1 Medium size banana
      1/4 cup Vanilla Yogurt (fat free)
      1 Tbl Spoon Peanut Butter (smooth, low fat)
      1 Tbl Spoon Cocoa

      1. combine oats and soy milk first into blender (I use a hand blender, so just put them together into the cup that you blend in. Let sit for a minute or two.
      2. break banana into peices, put in cup. Add the rest of ingredients. Blend and eat.

      I make this for breakfast virtually every morning... the reason it's great to eat is because everything in it is extremely good for you, it will keep you full for a LONG time, and I love how it tastes (texture is probably unappetizing to most...). It's great for when you dont have time to cook, and wont have time to eat for awhile.
      These are the total specs:
      658 Calories
      31.21g Protein (~18% calories)
      12.35g Fat (~16% calories)
      113.95g Carbs (~67% calories)
      This includes 13.6g of Fiber!
      It also includes 5.88mg of Iron! - that's more than half your daily requirement...

    15. Senior Member
      Join Date
      Sep 11th, 2000
      11-19-2005 09:45 AM #140
      Two more:
      Lemon Chicken
      Adapted from the Chinese Cooking Class Cookbook by the Editors of Consumer Guide
      4 boneless chicken breasts
      ¼ cup cornstarch
      ¼ teaspoon salt
      Dash ground pepper
      1/8 cup water
      1 egg
      4 scallions, sliced
      Deep fryer with oil (a Fry Daddy works fine)
      Lemon Sauce
      ¾ cup water
      ¼ cup lemon juice
      1 ¾ tbsp. packed light brown sugar
      1 ½ tbsp. cornstarch
      1 ½ tbsp. honey
      1 tsp. chicken bullion granules
      ½ tspn. Grated pared fresh ginger root
      I cheat and keep crystallized ginger on hand and mince it, as I don’t use much ginger in cooking.
      1. Cook rice, following package directions.
      2. Heat deep fryer and oil
      3. Cut chicken into bite-sized pieces.
      4. Combine cornstarch, salt and pepper in a bowl large enough to hold the chicken. Beat egg in a bowl and mix with the water. Add to the cornstarch mixture and mix.
      5. Add chicken and mix to coat completely.
      6. Add chicken pieces individually to the deep fryer so that they do not stick together. Cook in batches and drain.
      7. While cooking chicken, combine the sauce ingredients in a pan over medium heat until boiling. Reduce heat and stir occasionally until thickens.
      8. Add cooked chicken to serving bowl. Add sauce and mix to coat chicken. Top with sliced scallions.
      9. Serve over cooked rice.
      The book’s recipe doubles the recipe. It calls for 4 whole chicken breasts taken off the bone to produce 8 boneless breasts which are then flattened slightly. It doubles the other ingredients, and uses for 4 egg yolks rather than 1 whole egg. It also cooks the flattened, chicken breasts whole, and slices them after cooking.

      Ravioli or Tortellini with Sausage
      Frozen pre-cooked ravioli, tortellini, or stuffed rigatoni
      Italian Sausage, sweet or hot
      1 can diced tomatoes
      Italian seasoning
      Minced garlic
      Red pepper flakes (optional)
      Corn starch
      Garlic bread, frozen
      Parmesean cheese (optional)
      This is a very inexpensive meal and makes extra for lunches or another dinner.
      Buy precooked, frozen pasta when it’s on sale. I just bought a 4-lb. bag of frozen pre-cooked ravioli for $4.98. Same, too, with Italian sausage and diced tomatoes. Italian sausage is frequently “buy one, get one free” at the supermarket. Buy it on sale and free in packages to two or three. I just always have a jar of minced garlic in the fridge all the time.
      1. Boil water with salt and a little olive oil in a pot.
      2. Follow directions to re-heat the amount of pasta you want.
      3. While doing the above, heat a non-stick wok or pan and remove two or three sausages from their casing and make little balls and drop on the skillet. Cook sausage until done.
      4. Add the diced tomatoes to the pan. Add some Italian seasoning and minced garlic. Add optional red pepper flakes for a hotter dish, or let individuals add it to their serving to taste.
      5. Heat sauce and sausage mixture and add a little cornstarch to thicken with heating and stirring until the desired consistency is reached.
      6. Add drained, heated pasta to the wok or pan and stir.
      7. Serve with optional shredded or grated Parmesean cheese and garlic bread.

    16. Senior Member Metallitubby's Avatar
      Join Date
      Aug 20th, 2001
      Atlanta, GA
      12-01-2005 08:55 PM #141
      Nickname "Slop"
      Hormel Chili w/ No beans
      1/2 cup ( or whatever ) of sourcream
      alot of hotsauce ( preferably Rooster sauce )
      eat w/ chips or like soup

    17. Member antarchitect's Avatar
      Join Date
      Jan 17th, 2005
      2012 TDI JSW / 96 Golf
      01-03-2006 04:53 PM #142
      Vegan Waffles
      1 cup rolled oat flakes (quaker oats but not the quick cook kind)
      1/2 cup flour (any white,wheat,spelt, etc.)
      1 1/4 cup soy milk
      1 tbsp olive oil
      2 tsp maple syrup
      1/4 tsp salt
      1/2 tsp baking powder
      In a food processor, grind the oat flakes until coarse.
      Add all remaining ingredients and blend until smooth
      Spoon into a well oiled, hot waffle iron.
      Makes 2 large Belgian style waffles and probably about 4 smaller square waffles
      We added chopped pecans and they turned out incredible.

    18. 01-11-2006 07:05 AM #143
      LOL! quality

    19. Member vdub_shawty's Avatar
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      Aug 31st, 2005
      Austin, TX
      2015 Mercedes C250
      02-04-2006 01:59 PM #144
      anyone have an white macadamen *sp* nut cookie recipes??

    20. Member chrisj428's Avatar
      Join Date
      Feb 26th, 2005
      Vernon Hills, IL
      '15 Ford C-Max Energi
      03-16-2006 02:13 PM #145
      Quote, originally posted by DgenR8 »
      -Ocra according to taste. I used frozen and it vanished. Fresh would be better. Chopped

      I could only find canned Orca. Will that work?

    21. 03-22-2006 01:31 PM #146
      Quote, originally posted by chrisj428 »

      I could only find canned Orca. Will that work?

      That is Whale Curry!

    22. Member Burnz's Avatar
      Join Date
      Jan 10th, 2003
      2006 Jetta 2.0T 6Spd
      04-13-2006 03:58 PM #147
      Power Cookies
      Mix this combination of dry ingredients:
      1/4 Cup Whole Wheat Flour or Rye Flour
      1/2 Cup Oats
      1/2 Cup Chocolate Whey Protein Powder
      1/4 cup ground flax seed
      2 tbsp Cocoa Powder
      1 tbsp Baking Powder
      1 tsp salt

      Mix the following in a seperate bowl:
      1 egg
      1/2 cup soy milk
      1 tbsp olive oil
      1 tbsp vanilla extract (or 2 if you get the el cheapo stuff)

      Add the fluid combination to dry bowl, and mix. (if it is too dry and way too hard to mix, you can soften it up by adding more soy milk as needed)

      Then add the following and mix it all in well:
      2 tbsp molasses
      2 tbsp honey
      1/2 cup peanut butter
      1/2 cup dry-roast peanuts (crushed if you'd like)
      1/2 cup mix nuts crushed up (soy nuts, crushed walnuts, sliced almonds crushed up etc)
      1/2 cup dried fruit (raisins, currants, dates)
      1/4 cup mini chocolate chips

      bake in blobs cookie size @ 350 for 10 minutes.
      Then remove, and let cool, and freeze for eating whenever you need! They're great frozen (and to a slightly lesser degree thawed)
      Lots of long lasting energy - and they're very very good for you!

    23. 05-07-2006 07:17 PM #148
      This way of making home made alfredo for fettuccini is not the normal way, but I find its makes better alfredo than some restaurants:

      1 1/2 cups heavy cream
      2 tablespoons unsalted butter
      1/2 teaspon Table salt
      1/2 teaspoon ground black pepper
      9 ounces fresh fettuccine
      1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
      1/8 teaspoon fresh grated nutmeg (optional)
      1. Bring water to boil, throw in pasta when boiling. Cook pasta just shy of all dente, and reserve a 1/4 cup of water before draining.
      2. While the water comes to boil, in another saucepan, take 1 cup of cream, the butter, and bring to simmer over medium heat. Reduce heat to low, and simmer for about 12-15 minutes, until it reduced to about 2/3 cup.
      3. Off heat, add the 1/2 cup of cream, salt, and pepper to the sauce. Return the cream mixture to a simmer over medium high heat, then reduce to low heat.
      4) Add in pasta, cheese and nutmeg to the cream mixture. Cook over the low heat, tossing the pasta to combine and coat the pasta. Cook until the cheese is melted and the pasta is all dente, approx. 1 to 2 minutes. Add in the reserved 1/4 cup of pasta water. The sauce will look really thin, keep it on the low heat until it thickens, tossing the pasta so it doesnt burn.
      5) Serve into WARM serving bowls, then serve immediately. If you put the pasta in to cold bowls, the sauce will congeal and not keep creamy.
      I find that this fettuccini does not reheat well (the sauce congeals) so I always just make enough for company. Enjoy

    24. Member
      Join Date
      Aug 16th, 2003
      05-17-2006 12:22 PM #149
      for anyone sick of dry, hard meatballs
      1 lb ground chicken
      1 lb ground turkey
      1/4 bread crumbs
      1 box of matzo ball soup (very important that it's the soup mix)
      2-3 crushed/minced garlic
      1 egg
      dash of parsely
      DO not add salt, it'll be seasoned perfectly with the matzo ball soup mix
      combine all ingredients into a large bowl, mix thoroughly with hands until the mixture is all mixed evenly. place in the fridge for 2 hrs. this is also important to let everything soak in.
      form into balls, brown with olive oil in a large skillet.
      i swear these are the best meatballs you'll ever have [IMG]http://**********************/smile/emthup.gif[/IMG]

    25. Member antarchitect's Avatar
      Join Date
      Jan 17th, 2005
      2012 TDI JSW / 96 Golf
      06-15-2006 05:06 PM #150
      Moroccan Chermoula Tempeh(vegan)
      1/2 cup extra virgin olive oil
      1/2 cup water or vegetable stock
      4 T fresh squeezed lemon juice
      2 tsp. paprika
      2 tsp. ground cumin
      1/2 tsp. chili powder
      2 1/2 tsp. sea salt
      4 garlic cloves, crushed
      1 lb original soy tempeh, cut into 1 inch cubes
      Preheat oven to 350 degrees
      Combine everything except for the tempeh in a medium bowl and whisk well. Place tempeh cubes in a 9" baking pan and pour Chermoula sauce over it. Cover with tin foil and bake for 40 minutes. Uncover and bake for an additional 10 minutes, until browned.
      Serve over rice (see below)
      Basmati Rice
      1 cup rice
      1 1/2 cups vegetable stock
      1/4 tsp. sea salt
      1 tsp. olive oil
      Wash rice 6 or 7 times (until water runs clear). Combine all ingredients in medium saucepan. Bring to a boil on med-high heat. Stir and cover. Reduce heat to med-low and simmer for approx 16 minutes. Remove from heat and place a paper towel over the pot and cover with lid. Allow to sit for an additional 10 minutes.

      Modified by antarchitect at 4:16 PM 6-15-2006

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