Misc Foods Recipes

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Jack Cheese Non-Dairy Substitute

1 c water
1/3 c plus
1 tblsp (rounded) emes gelatin
1 1/2 c boiling water
2 c raw cashews
1/2 c yeast flakes
1 tblsp salt
2 tsp onion powder
1/2 tsp garlic powder
1/2 c lemon juice
3 tblsp finely grated carrot; packed

Soak gelatin in the 1 c. water in blender while assembling remaining ingredients. Pour boiling water over soaked gelatin and whip briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible. Pour into 1- qt mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving. After firming in the refrigerator, this cheese may be frozen until needed., Makes 1 quart.

Sabzi Koofteh

1 lb ground meat (beef or lamb)
2 med. onion
1 large handful of fresh mint
1 large handful of fresh
1 watercress
1 salt
1 turmeric
1 egg
1 butter
1 tomato paste
1 split peas
1 rice

Cook same of rice and split peas (1/2-3/4 c. each) in pan - with not too much water for 5-10 min. Chop onion with mint and watercress. Add about 1/2 t. salt and 1/4 to 1/2 t. turmeric on rice, then add onions and mix with meat. Add 1 egg. Mix well. Coarsely chop 1 med onion and put in pan with a little oil and about 3 T. butter Saute, then add about 1/2 t. turmeric, 3 T. tomato paste, salt (1/2 t.), and water (about 1/2 saucepan). Bring to a boil. Make palm-sized meatballs and place in boiling mixture. Cook about 1/2 hr. Serve in bowls with broth. Yogurt and pickles on the side.

Saffron Brown Rice

1 cup raw brown rice
2 cup water
1 tablespoon lemon juice
1/4 teaspoon saffron

Prepare rice as usual. When the water begins to boil add the lemon juice and saffron, then reduce heat, cover, and proceed as directed. This can also be made in a rice cooker. Add the lemon juice and saffron when the water begins to boil usually about 10 minutes from starting time.
Goes well with Eastern style dishes.

San Francisco Rice

2 teaspoon salt
2 teaspoon dry mustard
1 1/2 teaspoon dried cilantro leaves
1 teaspoon white pepper
1 teaspoon dried sweet basil leaves
3/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup peanut oil
1 cup converted long grain rice (uncooked)
1 cup spaghetti; uncooked in two-inch pie
2 cup onions; chopped
1 cup celery; chopped
2 tablespoon unsalted butter
1/4 cup sesame seeds
2 teaspoon fresh garlic; minced
1/2 cup fresh parsley; chopped
3 cup chicken stock

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 Tbl plus 3/4 tsp. Heat the oil in a 12-inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti, onions, celery, butter, and 2 Tbl of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes. Add the sesame seeds and the remaining seasoning mix. Stir well and cook 2 minutes. Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3 to 5 minutes. Stir in the parsley and chicken stock, cover the skillet, and bring to a boil over high heat. Reduce the heat to low and simmer 12 minutes. Remove from the heat and let the skillet sit, covered, 8 minutes. This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Navajo Avacado Rice

1 tablespoon each: butter or margarine and olive oil
1 small onion; finely chopped
1 garlic clove; minced
1 cup regular uncooked rice
1/4 teaspoon each: salt; dried oregano, ground cumin
1 can ( 14 1/2 oz.) chicken broth
1 avacado

Place butter and oil in 2 qt. pan over med. heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice, cook, stirring constantly, 3 min. or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric and broth. Bring to a boil. Cover; reduce heat and simmer 20-25 min. or until rice is tender and all liquid is absorbed. Peel and pit avacado, dice. Fluff up rice with fork; add avacado and toss gently. Turn off heat; let stand 5 min. before serving. Makes 4-6 servings.
From Linda Patrick. She won a weekly Favorite Recipe contest with it.

Misc Foods Part 1 .

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