Recipes
  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes Cooking Directory Recipes Recipesbox

Recipes from all over the world




Ingredients:
1 large carrot; peeled and grated
1 garlic clove; minced
1 medium onion; minced
3 Tablespoon(s) red-wine vinegar
3/4 Cup(s) extra-virgin olive oil (or part safflower oil)
1 Teaspoon(s) salt (or to taste)
1 Tablespoon(s) dijon-style mustard
1 1/2 Cup(s) cooked black-eyed peas =or=- frozen black-eyed peas (cooked according to package directions)
3 Cup(s) hot cooked (boiled) rice
1 head of radicchio =or=- boston lettuce (for garnish)
1/4 Cup(s) minced chives or parsley
Directions: COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. This dish can be prepared a day ahead and refrigerated, covered. Place in a bowl and surround with lettuce leaves; serve at room temperature.
Write a CookBook and Make it Sale America's Most Wanted Recipes Copy Cat Book

Check some related videos
Similar recipes:
Rote rubensalat (red-beet salad) Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several h
Cooked wild rice Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then
Duck with pine nut wild rice * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip
Basics: rice Basics for new cooks: in saucepan, bring water and salt to boil; stir in rice. cover and reduce heat to low; simmer white rice for 20 minutes, brown rice for 40 minutes, or until rice is tender and liquid is absorbed. Makes 2 cups, or 2 serv
Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish
Nutty brown rice Heat oven to 350 F. Heat oil in a medium saucepan over medium-low heat. Add onion, cover, and cook until sotened, about 3 minutes. Add rice and stir until well coated. Add broth and water, bring to a simmer, cover, and cook until rice is tender and liq
Heringsalat (herring salad) Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves.
Mango-shrimp salad Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, green onions; mix gently. Place tortilla side by side on a baking sheet
"second time around" couscous salad In a mixing bowl combine the couscous, scallion, celery, chicken and peas. In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper. Yield: 2 servings
Spinach and strawberry salad #1. In a large bowl, toss together the spinach and strawberries. #2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat
Brown rice ambrosia Combine all ingredients, mix well and chill.
Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving. Contributor: Esther Pérez Solsona
Seasame spinach salad Wash spinach thoroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinch. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 71; CHO: Omg; CAR: 5g; PRO: 3g; SOD: 217mg; FAT:
Brown rice & lentil stew (vegan) An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and di
Gingered pear salad Drain pears, reserving juice; set aside. Finely chop pears; set aside. Dissolve gelatin in boiling water; add lemon juice. Add enough ice cubes to reserved pear juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remov
Kartoffelsalat m/biermarinade(potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must
Doritos taco salad Brown the ground beef, add taco seasoning. Cut up the lettuce and onion, dice the tomatoes and green pepper. Slice the black olives. Grate cheddar cheese, crunch up a bag of Nacho cheese Doritos and then add to the ground beef. Add Catalina salad dressing
Stir-fried kangaroo strips with bok choy & chilii black b Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce
Butter lettuce and radish salad with fresh herbs and mustard Whisk oil, vinegar, shallot and mustard in medium bowl to blend. Season dressing to taste with salt and pepper. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck
Cranberry/wild rice stuffing 1 c Water 1/4 c Raisins, dark or golden 5 x Green Onions, chopped 1 tb Vegetable Oil 1/2 c Celery, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2 ts Dried Thyme Put the wild rice in a saucepan. Add th
Shrimp salad wraps 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips. 2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan.
Hearts of palm salad Place several lettuce leaves on individual plates. Top with hearts of palm. combine oil, vinegar, parsley, garlic and salt and pepper in a cruet and shake well. Drizzle over salad and serve. Contributor: daily recipes.com
Brown rice with pine nuts 1. Soak brown rice in water at least 2 hours, or overnight. 2. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saute until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce hea
Brown rice milanese Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduc
Creamy porkchops on rice 1. Mix rice and water in a 13x9x2 greased casserole dish. 2. Place porkchops on top of the rice and water. 3. Mix milk and mushroom soup in a medium bowl. 4. Pour mushroom soup mixture over porkchops. 5. Bake at 350 degrees for about an hour. Note: You ca
Jicama cheese salad Place jicama, cheese, and pimientos into a large bowl and set aside. In a separate bowl, combine the lemon juice, olive oil, chili powder, onion, and oregano, and mix thoroughly. Pour this dressing over jicama mixture and toss well. Let stand 15 minutes b
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside. Cook rice according to package directions. Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss with vinaigrette. cover and refrigerate at least 3 hours
Spinach salad dressing whisk verything thoroughly until blended and emulsified.
Brown rice royal Cook mushrooms and onions in oil until tender. Add rice. Toss lightly. Heat thoroughly. Each serving provides: * 119 calories * 2.7 g. protein * 2.7 g. fat * 20.8 g. carbohydrate * 292 mg. sodium * 0 mg. cholesterol Source:
Brown rice with fresh oregano and mushrooms Saute mushrooms and fresh oregano in olive oil or butter in nonstick pan for 1 minute. Remove from pan, reserve. Saute rice in same pan, stirring constantly, until rice is well coated, about 2 minutes. Combine rice with water and salt in steaming pan, cov
Lemon rice Saute vegetables. Add rice, water, lemon juice. Add salt and lemon zest. Bring to a boil. Lower heat and simmer 20 minutes, covered. Fluff.
Red beans with rice Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly tw
German potato salad (finsand) Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while stil
Rice & corn dressing Cook rice according to package directions. Cook giblets in salted water until tender, cool, then chop or grind. ave the broth. Saute celery, onion and bell pepper until the celery is limp (can be easily smashed between thumb and forefinger). Add all seaso
Wild rice-stuffed winter squash Cut squash in half lengthwise and place cut sidedown in a lightly greased baking dish. Bake at 350 degrees until just tender. Scoop out seeds and set aside. Heat oil ina skillet over medium heat. Add mushrooms, garlic and dill seed and saute 1 t
Festival fried rice Cook bacon in large skillet over medium-low heat until crisp. Increase heat to medium. Add onions, mushrooms, pepper, and peas; stir-fry 1 minute. Push vegetables aside; pour egg into skillet and scramble. Add rice and soy sauce; stir until
Japanese fried rice Cook rice according to package directions (I use Minute). In a large skillet, melt butter. Add both kinds of onions and carrots. Saute until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan and bake for 10 m
Brown rice with sesame fried vegetables Wash the rice three times and boil in plenty of salted wter util tender. While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice th
Cheese and rice casserole from joan johnson 1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray. 2. Bake at 350F for 15-20 minutes. One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories
Filled tomatoes on herbed rice 1.Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up and strain through a sieve. 2.Saute the onions in the butter; add the bacon, cut up and fry for a short while. 3.Grate the cheese finely
Nancy's tuna salad Contributor: Nancy's ingredients
Brown rice with forty shades of green Combine the water or broth, rice and salt in the pressure cooker. Cover and bring up to High pressure. Reduce heat to stabilize pressure and cook 18 minutes. Release pressure and let stand, covered 5 minutes. Add the remaining ingredients and mix well. Se
Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk
Carrot raisin salad Mix carrots, celery, raisins, mayonnaise, and lemon juice. Serve on salad greens. Cover and refrigerate any remaining salad.
Natto fried rice 1. Prepare the natto (Add soy sauce. Stir the natto with chopsticks for about 30-60 seconds. Do not mash. Stir fast and well.) 2. Take the seeds out of the pickled plum (umeboshi), chop. 3. Chop onion and saute in an oiled pan until soft. 4. Add natto to
Black & white soda Combine chocolate syrup, milk, 1 scoop ice cream, and vanilla in a tall glass. Stir vigorously with spoon to blend. Fill glass two-thirds full with club soda; stir. Add remaining ice cream; fill glass with club soda. Garnish with whipped cream and
Brown rice Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR: 60gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'
Garden potato salad Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Le
Fresh vegetable salad SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter. DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Se
Mushroom salad Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly cover
Loading...



Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy
Hoodia