Search

"These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze..."

Ingredients: miso, cooked short-grain rice...

"Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook.""

Ingredients: pepper, dried basil...

"These are filled with the filling my mother used, but the leaves are from my mother in law. There is a nice tang to this cabbage roll, and a bit nicer texture to the filling. It also doesn't have a "dirty rice" look. I hope you all like it."

Ingredients: pepper, onions...

"Food & Wine. August 2006. Stuffed peppers originate from Turkey. I did not know that! I think these could be done OAMC."

Ingredients: cinnamon, swiss chard...

"This kosher, vegan paella recipe owes its inspiration to Studentchef's "Vegetarian Paella" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which..."

Ingredients: cayenne powder, dried cilantro...

"This is really quite good. I fooled my entire family. They swore it was meat. I browned them really well. I'm not a vegetarian, but continue to make it. I use walnuts, rice, miso, and soy sauce as the combination among the choices. I have also put in teriyaki and it was great. Sorry about the nutrition information not working with all of the choices!..."

Ingredients: raw cashews, nut butter, eggs...

"I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!"

Ingredients: cinnamon sticks, coconut milk...

"What sets this rice pudding apart is its amazingly light and delicate texture. Make the pudding ahead of time and chill thoroughly, then fold in whipped cream at the last minute to give it that fluffy texture. Serve it with warm caramel sauce and almond brittle for added texture, and you’ll never look at rice pudding in the same way again.
..."

Ingredients: cinnamon sticks, condensed milk...

"I love sushi so much, sometimes I crave it so badly! I find that if I make the rice from scratch when a craving by the time I have finished I have gone past hungry or can't be bothered anymore. I discovered this method by accident and it makes a good sushi I also think it makes the rice easier to handle when rolling. Note: The amounts for the dressing..."

Ingredients: sushi rice, mirin...

"This recipe evolved around my need for a highly nutritious, low calorie, easy meal that I could prepare in bulk and re-heat whenever I need a quick meal i.e. good food fast, not fast food! I bring this with me to school and work too, eventhough I work at a restaurant! I always cook tons of short grain brown rice at a time so I almost always have it..."

Ingredients: split peas, brown lentils...

"A variation on an old favourite. I assume it has its roots in Italian cuisine, however, the only thing Italian about this one is the Arborio rice used. Anyway, I love it and would like to see what others think. If you know its origins, let me know. Picked this up in my cookery course."

Ingredients: cream, egg yolks...

"This recipe came from a brochure about toddler nutrition from the Tasmanian health department. The brochure is given to Australian mums as their kids embark upon the "picky eater" stage."

Ingredients: fresh spinach, olive oil...