Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.
INGREDIENTSNutrition
8-10US
12ounces tomatoes, very ripe and cored
1medium white onion
3medium jalapenos
2cups long grain white rice
1⁄3cup canola oil
4minced garlic cloves
2cups chicken broth
1tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄2teaspoons salt
1⁄2cup fresh cilantro, minced
1lime
DIRECTIONS
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
I love these scotch meat loaves with the ketchup glaze on top. You can make these meat loaves with either ground beef or with ground pork sausage. My husband and I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added to it.
INGREDIENTSNutrition
5US
1large egg, beaten
3⁄4cup soft breadcrumbs (See *Note)
1⁄4cup diced onion
1⁄4cup diced green bell pepper
1⁄2teaspoon salt
1⁄8teaspoon pepper
1lb ground beef (or 1 lb. ground pork See *Note)
5medium size hard-boiled eggs, peeled (See *Note)
Sauce
3⁄4cup ketchup
3tablespoons water
1 1⁄2teaspoons vinegar
3⁄4teaspoon chili powder
1⁄4teaspoon dried crushedoregano leaves
1⁄8teaspoon dried crushedoregano leaves
DIRECTIONS
In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.
Add the ground beef or ground pork; mix well.
Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.
Arrange the meat loaves in a 13x9x2-inch baking dish. (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.).
Bake in a 350ยบ oven for 30 minutes.
While the meat loaves are baking in the oven, prepare the sauce.
In a bowl, combine all of the sauce ingredients.
Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.
Pour the sauce over the meat loaves, and return the baking dish to the oven.
Continue baking the meat loaves in the oven for 15 minutes.
Once the meat loaves are done baking, remove from baking dish and serve immediately.
*Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs. I have also made the meat loaves using either 85% or 87% ground beef. Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg. Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.
*Additional Note: Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes. Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes. I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.
This pizza crust is quick, easy, and it comes together with the rest of the ingredients for a fast-food quality pizza!
INGREDIENTSNutrition
38PiecesUS
1cup hot water (not boiling)
2tablespoons canola oil (plus more for rubbing)
1teaspoon white sugar
1⁄4teaspoon salt
2cups flour (plus more for dusting)
1(2 1/4 teaspoon) package yeast (I use instant yeast)
1egg, beaten
3 -4cups pizza cheese (I buy mine bagged)
1(213 ml) jar pizza sauce, of choice
8mozzarella cheese, strings
parmesan cheese
italian seasoning
vegetables, and meats of choice
DIRECTIONS
Preheat oven to 425 degrees Farenheit.
In a large bowl, combine water, oil, sugar and salt without stirring. Layer flour on top, then yeast.
Stir together until you get a recognizable ball of dough. Using your hands, clean off spoon and sides of bowl, forming a ball. Add flour if dough is too sticky. Knead dough until it is one smooth ball. Pour about a capful of canola oil into your hands, and rub it onto the dough.
Cover dough and let rest for 10 minutes.
Once dough has rested, pull the dough from the bowl, and using your hands, start stretching the dough a bit at a time. Lay the dough on your pan of choice, and roll out to desired size, then roll out an additional 2 inches around.
Layer mozzarella sticks 2 inches from the outside of the dough, making sure they line up. Fold dough over the cheese, and paint entire crust with egg. If desired, sprinkle parmesan and italian seasoning over the crust. Cook, without toppings, for about 10 minutes, or until crust crisps up.
One crust is pre-cooked, put on toppings and cook another 15 minutes or until cheese has reached desired level of "doneness". Cut and serve.
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method
INGREDIENTSNutrition
4-5US
1lb boneless pork tenderloin, AT ROOM TEMPERATURE (approximate)
salt and pepper
dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
DIRECTIONS
NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
After resting 10 minutes, the roast should reach a safe 145-150 degrees.
NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my Creamy Macaroni Salad as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Homemade Fresh Bacon Bits for bacon bit tips.
INGREDIENTSNutrition
8US
6medium potatoes (2 pounds)
1⁄2lb bacon, prepared as inHomemade Fresh Bacon Bits
1cup thinly sliced celery
1⁄2cup finely chopped onion
1⁄3cup sweet pickle relish
1 1⁄4cups mayonnaise or 1 1⁄4 cups salad dressing
2teaspoons sugar
2teaspoons celery seeds
2teaspoons apple cider vinegar
2teaspoons prepared mustard
1 1⁄2teaspoons salt
2hardboiled egg, coarsely chopped
DIRECTIONS
Cook potatoes in boiling, salted water until tender.
Drain well.
Peel and cube potatoes.
Transfer to a large bowl.
Add celery, onion, sweet relish and bacon bits.
Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
Add mayo mixture to potatoes.
Toss lightly to coat potato mixture.
Carefully fold in the chopped eggs.
Cover and chill thoroughly.
Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
INGREDIENTSNutrition
4-6US
4cups chicken broth
4cups peeled and cubedpotatoes
1⁄4cup minced onion
1⁄2teaspoon seasoning salt
1⁄4teaspoon white pepper
1⁄4teaspoon ground red pepper
1(8 ounce) package cream cheese, cut into chunks
DIRECTIONS
Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
