en to 350'.
Cook rice according to directions on package
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
In a large skillet, brown pork.
Cook until well done; drain. Stir-fry snow peas in a little olive oil; set aside.
Add carrot, celery, garlic, water and bouillon cube to pork.
Combine cornstarch with cold water and soy sauce; set aside.
Add shrimp and cook until almost firm, then add beaten egg and keep stirring. Stir in cornstarch mixture and stir until sauce thickens.
Place snow peas, rice and bean sprouts on dinner plates.
Spoon sauce over everything.
cups boiling stock and the salt and pepper.
Cook uncovered
t with 1 teaspoon garlic and cook until garlic is
eans to a large stockpot, and cover with 5 cups of
Saut pepper, onion and celery in oil until very lightly browned.
Chop tomatoes and add with chili powder to sauted vegetables.
Mix together rice and beans in a separate bowl.
Layer in a 9 x 13 glass dish half rice mixture, half grated cheese and half of tomato mixture.
Repeat.
Bake, uncovered, in a 350\u00b0 oven for 30 minutes.
Serves 8 to 10.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
medium heat and add the onion, garlic and chilli. Cook for
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
hrimp, sesame oil, sugar and 1/4 tsp salt in
medium bowl. Add corn and taco sauce. Toast 1
Rinse starch off the rice, this IS important.
Dice
then remove from heat and cover. Hot soak for
Prepare the rice according to package directions. Transfer to a large bowl. Stir in the salsa, chicken, cheese and black beans.
Divide among the tortillas. Fold and roll to enclose. Secure with a toothpick, if necessary.
Heat a grill pan or large skillet on medium heat. Spray with no stick cooking oil spray. Cook the burritos for 4 mins, turning once, until browned (you may need to do this in batches). Serve with the salsa, guacamole and lime wedges. Garnish with the cilantro.
stir in the turmeric and brown rice.
Bring rice to boiling, stir
ile you cook the fried rice and bean sprouts.
Hibachi Chicken.
Marinate beans and garlic in olive oil 6-24 hours in large bowl, covered, not in refrigerator.
Stir, then remove garlic and discard.
Add remaining ingredients to bowl, mix, season, serve.
1. Cook rice and set aside.
2. Heat 1 T. oil over medium heat. Cook plantains for 4-5 minutes until golden. Remove from heat.
3. Heat remaining oil and saute the onion and pepper for 7-10 minutes. Add stock, beans, cumin, salt and pepper, and cook for 5 more minutes. Mix with plantains.
4. Serve bean mixture over brown rice. Garnish, if desired.
Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.