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Marie Simmons loves daring, innovative flavors from world wide, and her magically uncomplicated combos were featured in lots of magazines, from Redbook to Bon Appétit, the place she used to be a favored columnist, and in her award-winning cookbooks. through the years, she has come to depend a growing number of on greens and grains, simply because, as she says, "They flavor solid and so they make me consider larger.
It’s a DIY cook’s dream come actual: It’s pizza evening, and you’ve made not just the crust and sauce however the mozzarella, too. Or youre whipping up quesadillas for a snack, utilizing your selfmade Triple Pepper Hack. Or the dinner partys in excessive apparatus and out comes the cheese plate—and convinced, youve made all of the cheeses on it.
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Extra info for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient
SEAFOOD 59 squid stuﬀed with rice 6, large 2 tsp ½ tsp 1 clove, peeled and crushed Tomato juice 125 ml (4 ﬂ oz / ½ cup) Olive oil 125 ml (4 ﬂ oz / ½ cup) Onions 2, medium, peeled and ﬁnely chopped Long-grain rice 60 g (2 oz), washed, soaked in cold water for 30 minutes and drained Chopped parsley 2 Tbsp Chopped mint 2 Tbsp Chopped walnuts 1 Tbsp White wine 180 ml (6 ﬂ oz / ¾ cup) Chicken stock 180 ml (6 ﬂ oz / ¾ cup) Plain (all-purpose) ﬂour 1½ Tbsp Butter 2 Tbsp 60 S EAF OOD Serves 6 Method Ingredients Squids Salt Freshly ground black pepper Garlic A tasty and unusual dish, Squid Stuffed with Rice is an adaptation of a famous Greek recipe.
Mix well and simmer for 1 minute, stirring frequently. • Remove from heat and serve immediately. V E G E TA R I A N 33 spanish rice with mushrooms and capsicums Ingredients Olive oil Onions Garlic Green capsicum (bell pepper) Red capsicums Mushrooms of choice Canned peeled tomatoes Pitted green olives Dried oregano Dried basil Salt Freshly ground black pepper Cooked rice 34 V E G E TA R I A N This may be served hot or cold as a side dish to grilled (broiled) meat or fish. Alternatively, it may be served with crusty bread and a mixed salad for a light lunch.
Stir in saﬀron mixture, remaining butter and cheese. Mix well and simmer for 1 minute, stirring frequently. • Remove from heat and serve immediately. SEAFOOD 55 braised rice with shellﬁsh Water Butter Long-grain rice Fish stock Salt Freshly ground black pepper Tomatoes Garlic Plain (all-purpose) ﬂour Dry white wine Lemon juice Sweet vermouth Scallops 1 kg (2 lb 3 oz), scrubbed clean 600 ml (20 ﬂ oz) 4 Tbsp 240 g (8 oz), washed, soaked in cold water for 30 minutes and drained 250 ml (8 ﬂ oz / 1 cup) 1½ tsp or to taste 1 tsp or to taste 3, large, blanched, peeled, seeded and chopped 2 cloves, peeled and crushed 1 Tbsp 250 ml (8 ﬂ oz / 1 cup) 1 Tbsp 1 Tbsp 240 g (8 oz), rinsed and drained Shelled prawns 240 g (8 oz), large, or langoustines Parmesan cheese 120 g (4 oz), grated 56 S EAF OOD Serves 4 Method Ingredients Mussels This dish is not a classic risotto in the Italian style but it is nevertheless a sustaining and memorable meal.