Mexican Rice

Posted by Darlene at recipegoldmine.com 1/31/2002 10:38 am

1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic, chopped
1/2 medium onion, chopped
1 can tomatoes
4 teaspoons chicken bouillon

Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the liquid.

Heat the oil over medium heat in a large frying pan. Add the rice and saut? until it puffs up and turns a light golden color. Add the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry until any remaining liquid has evaporated stirring constantly. Add the liquid and stir to mix the rice.

Lower the heat and simmer the rice until the liquid level is just below the surface of the rice and holes begin to form in the rice (about 10 - 15 minutes). Cover the pan and continue cooking on very low heat until all t he liquid is absorbed (approximately another 15 minutes).

Mexican-style Three Bean Salad

Yields 8 servings.

1 can green beans
1 can garbanzo beans
1 can kidney beans
1 cup chopped green bell pepper
1/2 cup chopped red onion
1 cup cider vinegar
1 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup vegetable oil
1 envelope taco seasoning mix

Drain all canned beans. Combine with green pepper and onion. Set aside.

Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.

Drain, reserving a small amount of marinade. Stir taco seasoning into reserved marinade. Toss with salad ingredients.

Pineapple Cheddar Bread

2 cups flour
3/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup crushed pineapple, drained, juice reserved
2 tablespoons melted butter
1 egg
1/2 cup grated Cheddar cheese
1/2 cup chopped walnuts

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together crushed pineapple, melted butter and the egg. Add pineapple mixture to flour mixture. Mix together by hand. Add pineapple juice, as necessary, to moisten. Add cheese and nuts. Mix well. Pour mixture into a greased loaf pan. Bake 1 hour at 350 degrees F. Let set at least one day before cutting.

Avocado Dressing

1/2 ripe avocado, peeled and pitted
1 1/2 tablespoons freshly-squeezed Mexican lime juice
1 1/2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2/3 cup vegetable oil
1 large egg yolk
Green top of 1 scallion, sliced
2 tablespoons cream
1/2 teaspoon salt

Combine avocado, lime juice, vinegar, cilantro, garlic and oil in a blender and process until smooth. Whisk the yolk in a bowl until broken up, then slowly whisk in the avocado mixture, a tablespoon at a time. Add the scallion and cream, then season with salt. Cover and refrigerate. If it becomes too thick during storage, whisk in a little more cream.

Peaches And Cream Bread

12 Rhodes rolls, thawed and risen
8 ounces cream cheese
2 tablespoons granulated sugar
2 teaspoons flour
1 egg yolk
1/2 teaspoon vanilla extract
1 (16 ounce) can sliced peaches, drained and thinly sliced

Topping
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Fresh peach slices, if desired

Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch springform pan sprayed with nonstick cooking spray.

Beat together cream cheese, sugar, flour, egg yolk and vanilla extract. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350 degrees for 15 minutes.

With a sharp knife, make several slits in top layer. Bake an additional 15 to 20 minutes.

Combine Top ping ingredients. Spread over baked bread and continue baking for 10 minutes. Cool completely and garnish with fresh peaches if desired.

Salsa Dressing

This is a wonderful way to use up leftover salsa.

1 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1/4 cup fresh salsa

Combine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until blended.

Sour Orange Dressing

Juice of 1 sour orange
1 cup plain yogurt
2 tablespoons honey
1 teaspoon chopped chives
1/2 teaspoon garlic salt

Mix well.

Creamy Jalapeno Dressing

1 cup sour cream
2 cloves garlic, minced
1 jalape?o pepper, stemmed, seeded, and minced
3 tablespoons cilantro, chopped (no stems)
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

Combine all ingredients and refrigerate for several hours before serving to blend flavors.

Prickly Pear Ranch Dressing

3/4 cup prickly pear jelly
1/4 cup mayonnaise
1/4 cup sour cream
3/4 tablespoon cracked black pepper
3/4 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 tablespoon salt
1 clove garlic
1 tablespoon chopped shallots
1 tablespoon ranch dressing mix

Combine and blend all ingredients in a blender.

Makes 12 servings.

Approximate values per serving: 57 calories, 1 g fat, 2 g carbohydrates, 5 mg cholesterol, 1 g protein, 1 g fiber, 310 mg sodium, 82 percent calories from fat

Blender Mayonnaise

1 egg
2 tablespoons lemon juice
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon white pepper
1 cup vegetable oil

Combine egg, lemon juice, mustard, salt and white pepper in a blender container or food processor bowl. Cover and blend at low speed until mixed. Increase speed to high; uncover and remove center cap. Add oil in a thin, slow, steady stream. Blend until all oil is added and mayonnaise is smooth and creamy. If necessary, turn motor off and stir occasionally. Replace cover before turning motor back on.

Keep mayonnaise refrigerated and use within 7 to 10 days.

Makes 1 cup.

Creamy Garlic Dressing

1 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 teaspoon crushed garlic
1 teaspoon salt
1/2 teaspoon white pepper

Combine all ingredients in a jar. Cover and shake well.

Makes about 1 1/2 cups.

Pumpkin Pudding Bread

5 eggs
1 1/4 cups vegetable oil
1 (15 ounce) can solid packed pumpkin
2 cups all-purpose flour
2 cups granulated sugar
2 small boxes regular vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.

Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees F for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

Praline Apple Bread

Source: BHG Online

Packed with apple flavor and topped with gooey caramel and crunchy pecans.

1 cup granulated sugar
1 (8 ounce) carton dairy sour cream
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chopped, peeled tart apples
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup packed brown sugar

Grease a 9 x 5-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs and vanilla extract on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.

Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.

Bake at 350 degrees F for 55 to 60 m inutes or until a wooden pick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes.

Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool.

Makes 1 loaf (18 servings).

Make-Ahead Tip: Up to 1 day ahead, make, bake, and cool loaf as directed. Cover and store at room temperature.

Nutrition facts per serving: 203 calories, 10 g total fat, 4 g saturated fat, 36 mg cholesterol, 175 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein, 6% vitamin A, 0% vitamin C, 5% calcium, 6% iron

Peanut Butter And Jelly Bread

2/3 cup granulated sugar
1/3 cup butter
3/4 cup chunky peanut butter
1 cup mashed banana
1 3/4 cups flour
2 eggs
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
3/4 cup strawberry preserves

Preheat oven to 325 degrees F.

In a large bowl, combine all ingredients, except preserves. Beat at medium speed, scraping bowl often until well mixed, 2 to 3 minutes.

Spread half of the dough in greased bread pan. Spread preserves on dough, then spread remaining dough on top of preserves. Bake for 60 to 70 minutes.

Cool for 5 minutes; remove from pan. Cool completely before slicing. Makes one large loaf.

Pineapple Cornbread

Source: Charlotte Observer - March 24, 1998

From: Soul Food: Recipes and Reflections from African-American Churches - Joyce White; recipe from Esther Mae Archie of Metropolitan Missionary Baptist Church, Chicago - contributed by Esther Mae Archie of Metropolitan Missionary Baptist Church, Chicago

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 to 1/3 cup granulated sugar
1/4 cup vegetable oil
1/2 cup milk
1/2 cup crushed pineapple, lightly drained

Preheat oven to 425 degrees F. Generously oil a 9-inch baking dish. Set the pan in the oven to warm for 5 minutes.

In a large bowl, sift the cornmeal, flour, baking powder and salt. Add the egg, sugar, vegetable oil and milk. Beat vigorously for 30 seconds. Stir in the crushed pineapple and mix well.

Carefully remove the pan from the oven. Pour the batter into the pan and shake t he pan to level the batter. Set the pan on the lower shelf in the hot oven. Bake for 20 to 25 minutes or until golden and puffed and a knife inserted in the center comes out clean.

Remove the pan from the oven. Let the bread rest for a few moments in a warm place. Cut into wedges and serve warm. Makes 4 to 6 servings.

Variation
Add 1/2 teaspoon ground nutmeg or mace to the batter.