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Post by knave on Mar 28, 2020 22:55:48 GMT -5
Are you trying to call me fat? Lmao đ¤ŁÂ Not at all, but youâve shared some calorific recipes that I love! đ lol |
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Post by RickB on Mar 30, 2020 14:47:05 GMT -5
Posting two recipes for Rice Patties. I haven't tried either one yet but am looking to see if anyone has another variation of a fried Rice Patty and could post it. These really look good and the second one has a video to go with it. I always like to pick at the tasty crusties left behind on a casserole dish made with rice. It would be nice to see another recipe and I bet mohs would appreciate it also. Thanks, RickB PS. I think I would have to crumble bacon and add it to the rice then fry an egg and put it on top.  PS2. Asian cutie content in video. Rice Patties Recipe By: mis's recipes Ingredients 1 cup cooked rice 1/2 small onion, chopped 1/4 cup shredded Cheddar cheese 1 egg, beaten 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon ground black pepper, or more to taste 1/4 teaspoon chopped fresh parsley, or to taste (optional) 1 pinch onion powder, or to taste (optional) 1 tablespoon vegetable oil, or more to taste Directions Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl. Cover bowl with plastic wrap and refrigerate at least 30 minutes. From rice mixture into 4 small patties. Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side. ************************************************ Sticky Rice Patties House of X Tia INGREDIENTS Leftover sticky rice (preferably day old) 2 eggs 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon black pepper 1 teaspoon chili pepper flakes (optional) 2 tablespoons soy sauce 1 tablespoon unsalted butter (optional) 2 tablespoons cooking oil for the fry pan (+ more if needed) DIRECTIONS Form patties out of the sticky rice about 1/2 inch thick, set aside. In a shallow bowl, whisk together eggs, 1/2 of the dry seasoning, and soy sauce. Sprinkle the remainder of the dry seasoning onto the patties (it's ok if you don't have enough, one side seasoned will be just fine). Rub a small amount of butter on top of the patties to "seal in" the seasoning. Coat a large frying pan with oil and heat to medium-high. Dip patties (both sides) into the egg mixture and place into the frying pan. Cook for 2-3 minutes or until golden brown on each side. Remove from heat and line on a prepared cooling rack. |
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Post by mohs on Mar 30, 2020 15:06:42 GMT -5
tellya what fried rice patties are freaking fabulous and that from Dad's old breakfast recipe which I'm not sure is the best so tweak it if you like
Left over white rice
--Lots
because ya gonna eat the these up
and besides it need to room temperature or cold
as the babe in the vid mentioned
so make it the night before, maybe
Egg
Some flour - for a binder
Knead egg and flour into rice
Just enough flour to make the rice hold together
To shape into the paddies
Shape into paddies
Wax paper your friend
Fry in pan with oil
Crispy brown
As mentioned the rice is already cooked
So just crisp;n & brown'n these pups Serve w/ Tabasco- salt MangiaM  hs ! I like it better than fried polenta And that saying a lot I liked it so much I wanted to open a kiosk\ Fried rice paddies Satay's --- and ya know how they taste Marquaritaâs w/ egg white And rockân hearts !!! O we'll have a ,,,,,, rrrrrrreeeeeeaalllllgooooood time  Makâm RicK-- You;ll lik'm!!! Let us know |
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Deleted
Deleted Member
Member since January 1970
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Post by Deleted on Mar 30, 2020 16:42:08 GMT -5
Hey, I have a tub of leftover rice in the frig, and that sounds tempting!
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Post by fernwood on Apr 17, 2020 6:38:57 GMT -5
Not a recipe, but photos. Had to share these A good, local friend of mine has a bakery/food business. She specializes in vegan, paleo and gluten free items. Lots of recipes from around the world. Her latest creations are veggie bouquets. The bread is her signature, sour dough. Some of the veggies are roasted, some steamed, some raw. Meats can be included, via special order. Curbside pick ups only. Beautiful food for the body and soul.   |
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Post by rockjunquie on Apr 17, 2020 10:39:01 GMT -5
Speaking of leftover rice.... when I was a kid in the 70s, during the meat shortages, mom used to make these things called rice croquettes. I really loved them then. I went looking for the recipe and found a bunch, but they were not like HER recipe. They sound kinda weird, but they were really good. Anyone ever have these? The rice was held together with a little mayo and maybe an egg. It had chopped boiled eggs in it with, I'm guessing, paprika. Probably other seasonings, but I don't remember what. The rice was molded into a measuring cup, like 1 cup, I think. Then they were baked through in the oven and topped with a thinned tomato soup sauce. I know it doesn't sound very appetizing, but they were. Gotta love (and hate) those 70s recipes.
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Post by mohs on Apr 17, 2020 10:57:32 GMT -5
Rice croquet once played that game w/ some pet riceâŚmostly  the mayo that gave me pause Just joking sounds interesting & I suppose all recipes can be tweaked |
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Apr 17, 2020 11:03:04 GMT -5
Her latest creations are veggie bouquets. Those look delicious! More like garden trowels than bouquets to me, but I'd gladly eat one just the same. Speaking of leftover rice.... when I was a kid in the 70s, during the meat shortages, mom used to make these things called rice croquettes. I really loved them then. I went looking for the recipe and found a bunch, but they were not like HER recipe. They sound kinda weird, but they were really good. Anyone ever have these? The rice was held together with a little mayo and maybe an egg. It had chopped boiled eggs in it with, I'm guessing, paprika. Probably other seasonings, but I don't remember what. The rice was molded into a measuring cup, like 1 cup, I think. Then they were baked through in the oven and topped with a thinned tomato soup sauce. I know it doesn't sound very appetizing, but they were. Gotta love (and hate) those 70s recipes. Don't recall that, but I do something similar with no name for it. 2 cups of rice + cheddar cheese (a cup grated) + 2 beaten eggs + cumin (1 tbs), cayenne (1/2 tsp), salt (1/2 tsp). Mix together and put into an oiled 1/2 sheet pan, then bake at 350F for 20 minutes and cut into squares. I like it broiled a few minutes at the end to crisp up the top. Not sure I could tolerate tomato soup, but pasta sauce on the side or top would be a nice accompaniment. I've also done it with small broccoli florets mixed into the rice before baking. |
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Post by rockjunquie on Apr 17, 2020 11:06:57 GMT -5
Speaking of leftover rice.... when I was a kid in the 70s, during the meat shortages, mom used to make these things called rice croquettes. I really loved them then. I went looking for the recipe and found a bunch, but they were not like HER recipe. They sound kinda weird, but they were really good. Anyone ever have these? The rice was held together with a little mayo and maybe an egg. It had chopped boiled eggs in it with, I'm guessing, paprika. Probably other seasonings, but I don't remember what. The rice was molded into a measuring cup, like 1 cup, I think. Then they were baked through in the oven and topped with a thinned tomato soup sauce. I know it doesn't sound very appetizing, but they were. Gotta love (and hate) those 70s recipes. Don't recall that, but I do something similar with no name for it. 2 cups of rice + cheddar cheese (a cup grated) + 2 beaten eggs + cumin (1 tbs), cayenne (1/2 tsp), salt (1/2 tsp). Mix together and put into an oiled 1/2 sheet pan, then bake at 350F for 20 minutes and cut into squares. I like it broiled a few minutes at the end to crisp up the top. Not sure I could tolerate tomato soup, but pasta sauce on the side or top would be a nice accompaniment. I've also done it with small broccoli florets mixed into the rice before baking. That doesn't sound too much different. The soup was a cheap 70s thing. Feeding 4 hungry kids on a shoestring budget had to be a challenge. |
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Deleted
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Member since January 1970
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Post by Deleted on Apr 17, 2020 12:50:18 GMT -5
And speaking of rice, my favorite way to eat it is flavored with saffron. I don't eat rice regularly, but could eat this every day, hot or cold:
3 tbs. butter
1-½ c. uncooked rice
2- Âź c. chicken broth
2 tbs. finely chopped shallot
1 tsp. lemon peel
1 bay leaf
½ tsp. saffron threads
Âź cup currents or other berry (optional) to garnish
1. Preheat oven to 425°;
2. In large saucepan over med-high heat, combine butter and shallots and stir until wilted;
3. Add uncooked rice and stir until rice begins to look puffy or brown;
4. Add remaining ingredients and bring to boil;
5. Pour into casserole and bake in oven for 20 min. covered;
6. Remove bay leaf before serving.
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Post by RickB on Apr 22, 2020 9:34:34 GMT -5
For joshuamcduffie - recipe is out there but looks better than Andy Taylor and Barney Fife described. Aunt Beeâs Kerosene Cucumbers "Aunt Beeâs Mayberry Cookbook" by Ken Beck and Jim Clark List of Ingredients cucumbers, sliced in half lengthwise if desired 1 bunch fresh dill 6 hot peppers 6 cloves garlic 6 slices onion 6 teaspoons mixed whole pickling spices 6 lumps alum (a crisping agent, available in spice section of grocery stores) 1 quart cider vinegar 2 quarts water 1 cup salt Recipe Wash and dry enough cucumbers for six sterilized 1-quart jars. In the bottom of each jar place a portion of the dill, one hot pepper, one clove garlic, one slice onion, 1 teaspoon pickling spices, a small lump of alum and cucumbers. In a saucepan combine the vinegar, water and salt. Let the mixture come to a rolling boil, then pour into the jars. Seal immediately. Makes six quarts." |
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Post by joshuamcduffie on Apr 22, 2020 9:54:06 GMT -5
For joshuamcduffie - recipe is out there but looks better than Andy Griffity described. Aunt Beeâs Kerosene Cucumbers "Aunt Beeâs Mayberry Cookbook" by Ken Beck and Jim Clark List of Ingredients cucumbers, sliced in half lengthwise if desired 1 bunch fresh dill 6 hot peppers 6 cloves garlic 6 slices onion 6 teaspoons mixed whole pickling spices 6 lumps alum (a crisping agent, available in spice section of grocery stores) 1 quart cider vinegar 2 quarts water 1 cup salt Recipe Wash and dry enough cucumbers for six sterilized 1-quart jars. In the bottom of each jar place a portion of the dill, one hot pepper, one clove garlic, one slice onion, 1 teaspoon pickling spices, a small lump of alum and cucumbers. In a saucepan combine the vinegar, water and salt. Let the mixture come to a rolling boil, then pour into the jars. Seal immediately. Makes six quarts." When my cukes are ready we may have to try a batch. |
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Post by RickB on Apr 28, 2020 6:01:03 GMT -5
CARNE ASADA DE CAMANCHO From COOKS.COM cooks.com/yq9vr21d3 lbs. skirt steak, sliced very thinly 1 c. lemon juice 1 c. lime juice 12 oz. Tecate beer Salt, pepper, garlic powder, oregano 1 lg. sliced onion Wash meat and towel dry. Layer into a large marinade dish by adding a small amount of liquid, a layer of meat lightly seasoned with salt, pepper, garlic powder and oregano, a few circles of onion. Continue to layer until all 3 pounds of meat are in marinade. Refrigerate for 12 hours, then "restack" the layers to ensure a fresh circulation of marinade juices. Refrigerate for another 12 hours. Barbecue or broil for a brief time and serve with fresh salsa and tortillas. Serves 6 |
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Post by RickB on Apr 30, 2020 11:56:54 GMT -5
Made this last night to go with the Carne Asada De Camancho tonight. PICO DE GALLO COOKS.COM cooks.com/p029r4lr8-10 Roma tomatoes (seeded) 1/2-1 red onion (to taste) 1 jalapeno pepper (or more to taste) 2 medium cloves garlic juice of one lime 1 tablespoon olive oil 4 tablespoons chopped fresh cilantro 1 teaspoon coarse salt 1/2 teaspoon fresh ground black pepper Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well. Cover and refrigerate for at least 3 hours. Best if served the next day. Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste. Submitted by: Linda Wilson |
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Post by miket on Apr 30, 2020 12:41:04 GMT -5
Made this last night to go with the Carne Asada De Camancho tonight. PICO DE GALLO COOKS.COM cooks.com/p029r4lr8-10 Roma tomatoes (seeded) 1/2-1 red onion (to taste) 1 jalapeno pepper (or more to taste) 2 medium cloves garlic juice of one lime 1 tablespoon olive oil 4 tablespoons chopped fresh cilantro 1 teaspoon coarse salt 1/2 teaspoon fresh ground black pepper Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well. Cover and refrigerate for at least 3 hours. Best if served the next day. Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste. Submitted by: Linda Wilson Sounds delicious. That's the only reason I have a garden, for the tomatoes...then fresh pico! I can't wait. |
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Post by MsAli on May 17, 2020 19:27:19 GMT -5
Pie
2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
2 1/2 cups sliced fresh strawberries
1 cup sugar
1/3 cup all purpose flour or 1/4 cup cornstarch
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
*I also add a splash of vanilla, a little brown sugar and a sprinkle of cinnamon đ
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quartz
Cave Dweller 
breakin' rocks in the hot sun
Member since February 2010
Posts: 3,359
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Post by quartz on May 18, 2020 22:40:04 GMT -5
We have a rhubarb recipe we really like:
Cut up enough rhubarb to fill a 9" square pan.
Add one Tbsp. Tang powder.
Add one cup sugar, less if you like it stout, we use 1/2 cup.
For the topping:
1 cup dark brown sugar.
1 1/2 cups sifted flour.
3/4 cup uncooked oats, as in Quaker oats.
1 1/4 Tsp. cinnamon
1/2 cup soft butter, melted is better.
Mix and cover rhubarb, bake at 375 degrees for 30-35 minutes.
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Post by knave on May 27, 2020 9:16:36 GMT -5
 When I get the recipe I will share. Bro in law smoked them on Sunday. So delicious. |
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Post by RickB on Jun 2, 2020 14:50:11 GMT -5
Salsa - Restaurant Style Ingredients: 3 (28 oz size) cans of crushed tomatoes 2 (28 oz size) cans diced tomatoes (lightly break them up in a blender) 8 large red and green jalapeno peppers (remove the seeds and pith, then finely slice and dice) 2-3 sweet onions - thinly grated on a mandoline or sliced by hand, then cut into shorter pieces 1 cup fresh chopped cilantro (1 bunch) 4-6 large cloves garlic - peel, crush and mince or process with a garlic press Zest from 1 lemon 1/4 cup fresh squeezed lemon juice (about 1 1/2 lemons). Strain into measuring cup 1/4 cup distilled white vinegar - add into the measuring cup with the lemon juice 2 tbsp white sugar 2 tsp kosher/sea salt ½ tsp ground black pepper ½ tsp garlic powder **For hotter salsa, dice up and add as much of the jalapeno seeds and pith as you can stand. **Diced and lightly blended fire roasted tomatoes will add an additional depth of flavor. Instructions: 1. In a large enough plastic container with lid, add the fresh garlic, onion, jalapeno peppers and the lemon juice/vinegar liquid. Stir it all together, put on lid and store overnight in the refrigerator. This will pickle the garlic, onions and jalapeno peppers.  2. When you are ready to finish making the salsa, put the onions/jalapeno/juice mixture into a large enough stainless steel pot (do not use an aluminum pot). Stir in the tomatoes and all of the other remaining ingredients. Turn your stove on medium high and stir salsa until it comes to a boil and add a little more water if it needs to be thinned down. Turn the heat down to low and prepare to fill jars. ***Be careful not to scald yourself during the canning process***  3. Ladle the salsa into clean hot jars, put on lids and lightly tighten rings. Place jars into a boiling water canner with enough water to cover them up. Boil for 20 minutes. Using canning tongs, carefully remove the jars and place on a folded up towel on the counter. Tighten the rings. When the jars have cooled, the salsa is ready to eat or store for later use. Makes 12 pints and a little extra to try out  |
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Post by Pat on Jun 2, 2020 16:54:10 GMT -5
All these recipes look so good! Iâm soooo tired of my own cooking. Sandwiches of chicken or tuna or ham, tacos, soup, omelets, bbq chicken from grocery store.
Any fast and simple recipes out there? Thanks
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hs ! 
Nov 14, 2024 18:17:57 GMT -5
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Nov 14, 2024 18:17:57 GMT -5
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Nov 15, 2024 17:44:51 GMT -5
Nov 15, 2024 17:44:51 GMT -5
