From Rachel Ray

Total Time:35 min

Prep:10 min

Cook:25 min

Yield:4 servings

Level:Easy

Ingredients

• 2 3/4 cups water
• 1 1/2 cups white rice
• 3 tablespoons vegetable or wok oil, 3 turns of the pan
• 2 eggs, beaten
• 2 cloves garlic, chopped
• 2 inches fresh ginger, minced or grated
• 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
• 1 small red bell pepper, diced
• 4 scallions, thinly sliced on an angle
• 1/2 cup frozen peas
• 1/3 cup Tamari, dark aged soy sauce

Directions

• Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
• Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Recipe courtesy of Rachael Ray

Read more here:

Ingredients:

• 8 ounce tomato sauce
• 1/4 cup water
• 1/4 teaspoon chili powder (more if you want this hotter)
• 1 teaspoon cumin
• 1 tablespoon of onion, chopped
• 1 tablespoon white vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon ground red pepper

Directions:

Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.

Taco Sauce

To Die For Blueberry Muffins
Prep:15 m
Cook: 25 m
Ready In: 40 m
Recipe By:Colleen
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/24/2017

Prep: 20 m
Cook: 25 m
Ready In: 45 m
Recipe By:Julie
"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."

Ingredients

• 1 small sugar pumpkin, seeded
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Prep: 30 m
Cook: 15 m
Ready In: 1 h 55 m
Recipe By:Lela

"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow."

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup white sugar
• 1 teaspoon salt

 

• 4 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees F/45 degrees C)

 

• 3 1/2 cups bread flour, divided, or as needed
• 1 egg, lightly beaten
• 1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Chef John's Quiche Lorraine Prep 20 m
Cook 1 h 5 m
Ready In 1 h 45 m
Recipe By:Chef John

From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

• 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 8 slices bacon, cut into 1 inch pieces
• 1/2 cup chopped leeks (white and pale green parts only)
• 1/2 cup chopped onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 eggs
• 2 egg yolks
• 1 cup heavy cream
• 3/4 cup milk
• 1 teaspoon chopped fresh thyme
• 6 ounces shredded Gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 10/8/2017

Recipe modified from Chef John
From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

• 1 9-inch unbaked pie crust
• 3 oz prociutto, fried until crispy, or 8 slices bacon, cut into 1 inch pieces
• 1/3 cup sliced green onions or 1/2 cup chopped leeks (white and pale green parts only)
• 1/2 cup chopped onion
• 1/2 red bell pepper
• 10 baby portabello mushrooms
• One small bunch baby brocolli
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 large eggs
• 2 egg yolks
• 1 cup heavy cream
• 3/4 cup milk
• 1 teaspoon chopped fresh thyme
• 6 ounces shredded fontina or gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook prociutto or bacon in a skillet over medium heat until browned and cooked through. Remove from pan to drain. If using prociutto, add some olive oil. If using bacon, blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.

Add shallots or leeks, onion, bell pepper, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Add mushrooms & baby brocolli and cook a few minutes more.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of vegetable mixture on the bottom of the baked crust. Top with 1/3 cooked prociutto or bacon and 2/3 cheese. Ladle in egg mixture carefully. Sprinkle with remaining vegetable mixture, remaining prociutto or bacon, and remaining cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

From allrecipes: "This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice."

Ingredients

• 2 anchovy fillets
• 2 cloves garlic, chopped, or to taste
• 1 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1/4 cup half-and-half
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce

Directions

Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

The Last Caesar Salad Recipe

Prep: 20 m
Ready In: 20 m
Recipe By:COOKINCOWGIRLS
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons Creole mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Louisiana-style hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 4 medium scallions, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green olives
• 2 tablespoons minced celery
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon capers, chopped (optional)

Directions

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.