The Cookbook


Wednesday, October 6, 2010

Miscellaneous Recipes

Easy Green Chili Rice

4 C. cooked rice

2 (4 oz.) cans green chilies

1 ½ C. shredded Colby Jack cheese

12 oz. sour cream

Combine all ingredients and place in a 2 quart baking dish. Bake at 350º for 30 minutes.

Lynn’s Kitchen Adventures, September 2010

Green Chili Rice

1 (10.75 oz.) can condensed cream of chicken soup

1 C. (8 oz.) sour cream

1 (4 oz.) can green chilies

1 C. (4 oz.) shredded cheddar cheese

1 ½ C uncooked instant minute rice (she says this works the best, but doesn’t use it for anything else, I don’t either)

In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased 1 ½ quart baking dish. Bake, uncovered, at 350º for 20 minutes or until rice is tender.

Lynn’s Kitchen Adventures, September 2010

Emeril’s Rice

3 T. oil

2 C. rice, uncooked

2 (14 oz.) cans chicken broth

1 T. Emeril’s Seasoning (posted below)

  • Heat oil in a pan.
  • Add rice and stir rice in hot oil for 1-2 minutes or until rice starts to turn whiter in color. You are basically frying the rice like you do in Mexican rice.
  • Add chicken broth and seasoning.
  • Stir and bring to a boil.
  • Cover and cook on low for 18-20 minutes or until rice is tender.

Lynn’s Kitchen Adventures, September 2010

Emeril’s Baby Bam Seasoning

3 T. paprika

2 T. salt

2 T. dried parsley

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

½ tsp. celery salt

Mix all ingredients together and store in an airtight container.

Note: If you want it more spicy just add a little chili powder. This can be use on anything you cook.

Lynn’s Kitchen Adventures, September 2010

Homemade Pizza Sauce

1 (28 oz.) can tomato puree

1 ¾ C. water (1 ½ C. is better)

1 T. dried parsley

2 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

¼ tsp. black pepper

¼ C. olive oil

2 T. garlic powder

¼ C. red wine vinegar

1 to 1 ½ tsp. salt

Whisk all together starting with only 1 tsp. salt. Taste and add more salt if needed. Store in the refrigerator for 1 week or freeze.

Lynn’s Kitchen Adventures

Emeril’s Basic Red Sauce

2 T. olive oil

1 ½ C. chopped yellow onion

1 tsp. minced garlic

½ tsp. salt

½ tsp. dried basil

½ tsp. dried oregano

1/8 tsp. ground black pepper

2 (28 oz.) cans diced tomatoes

2 (15 oz.) cans tomato sauce

3 T. tomato paste

2 C. water

1 tsp. sugar

  • Heat the olive oil in a large, heavy pot over medium heat.
  • Add the onions, garlic, salt, basil, oregano and pepper and cook, stirring until soft, about 5 minutes.
  • Add the tomatoes, tomato sauce, tomato paste, water and sugar to the pot with the onion and stir will.
  • Bring to a simmer over medium-high heat.
  • Lower the heat to medium-low and simmer, uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.
  • Remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Lynn’s Kitchen Adventures

Homemade Enchilada Sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can chopped green chilies, undrained

½ C. onion, chopped

2 tsp. chili powder

1 tsp. ground cumin

¼ tsp. dried oregano

1 clove garlic, minced

Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.

Lynn’s Kitchen Adventures

No comments:

Post a Comment