Mexican Rice III


Prep: 5 m
Cook: 25 m
Ready In: 30 m

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."


  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved


In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Hash Browns

Prep: 10 m
Cook: 10 m
Ready In: 20 m

Recipe By:Chef John

"These classic diner-style hash browns are crispy on the outside and fluffy on the inside."


  • 2 russet potatoes, peeled
  • 3 tablespoons clarified butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch paprika, or to taste


Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Printed From 3/21/2017



  • 1/2 cup chopped onion
  • 3 ripe avocados
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • black pepper to taste
  • Tomatoes


Put all indredients except tomatoes in bowl. Mash together well. Add tomatoes and stir.

Sushi Rice

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!
Serves: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting/Cooling Time: 1 hour 20 minutes


  • 3 cups sushi rice It should say "sushi rice" right on the bag. Calrose rice works ok if you can't find sushi rice.
  • 3 cups water
  • 1/4 cups Japanese rice vinegar
  • 2 Tablespoons sugar
  • 1 teaspoon salt


Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times.
After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.
If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly.
To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!
If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.
Recipe from favfamilyrecipes

Gourmet Mushroom Risotto

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Dried Fruit Cream Scones

Recipe courtesy of Gourmet Magazine


Waffles I, Allrecipes

Prep: 5 m
Cook: 15 m
Ready In: 20 m
Recipe By: OneShyOfABunch

"You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe."


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Recipe on Allrecipes HERE

Mile High Biscuits

From "Stop and Smell the Rosemary" cookbook.


  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder(reduce to 2 tsp at 8500 ft)
  • 1 tsp salt
  • 1 cup heavy whipping cream (additional as needed)
  • 4 tbsp unsalted butter, melted


Preheat oven to 425 degrees. Lightly grease a baking sheet.

Combine flour, sugar, baking powder, and salt in a large bowl. Gradually mix in enough cream to bind. Turn dough out onto a floured work surface. Knead about 30 seconds. Pat dough into a round 1/2 inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter, coating top and sides. Place, buttered side up, on prepared baking sheet. Bake 12 minutes, or until light brown.

Pizza Dough from Il Fornaio

This recipe is for one crust, though we usually make five batches at a time.


  • 1 cup unbleached all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon active dry yeast
  • 1/3 cup plus 1 tablespoon warm water (105 degrees F) (Note: 2 cups for 5 batches)
  • 1/2 teaspoon salt
  • additional flour for work surface & bowl


Put flour in mixing bowl, form a well in the center, and put olive oil in the ceter of the well.

Disolve yeast in the warm water and set aside for 15 minutes

When the yeast is ready, add the salt and the yeast measure to the well and knead until smooth and elastic. Place in a floured bowl and let rise several times punching down each time the dough doubles in volume.