15 Minute Chicken And Rice Dinner

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves
• 1 (10 3/4 ounce) can condensed cream of chicken soup (may also use the condensed cream of mushroom soup)
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 1/4 teaspoon ground pepper
• 2 cups uncooked instant rice

Recipe

• 1 heat oil in a skillet over medium high heat.
• 2 add the chicken and cook for 10 minutes or until well browned on both sides.
• 3 remove chicken from skillet.
• 4 stir the soup, water, paprika, ground pepper in the skillet and heat to a boil.
• 5 stir in the rice. reduce the heat to low.
• 6 return the chicken to the skillet, sprinkle chicken with additional paprika and ground pepper. cover and cook for 5 minutes or until chicken is cooked thoroughly.

Cinnamon Coffee Cocoa Mix In A Jar

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 2 cups granulated sugar
• 1 1/2 cups instant coffee
• 1 cup non-dairy powdered coffee creamer
• 1/2 cup cocoa powder
• 1/2 teaspoon ground cinnamon

Recipe

• 1 combine all ingredients and pour into an airtight jar.
• 2 instructions for gift giving.
• 3 cinnamon coffee cocoa.
• 4 1 cup hot water.
• 5 2-3 tablespoons cinnamon coffee cocoa mix.
• 6 stir well and enjoy!
• 7 please use within 6 months -- .

100% Whole Wheat Pizza Dough And Pizza Tips

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 5 1/2 cups whole wheat flour (24 oz or 680g, i use hard spring wheat flour)
• 2 tablespoons honey (or 1.5 oz or 43 g sugar)
• 2 teaspoons salt (0.5 oz or 14 g, less volume if using coarse salt)
• 1 teaspoon instant yeast (0.11 oz or 3 g)
• 2 1/8 cups water (17 oz or 482 g, reinhart uses 2.25 cups or 18 oz or 539 g)
• 3 tablespoons olive oil (1.5 oz or 43 g)

Recipe

• 1 mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
• 2 rest for 5 minutes to hydrate dough. cover while resting.
• 3 mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
• 4 using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. stretch and fold the dough as you would a letter. do the same with the ends until a folded package is formed. turn over and pull the dough to the bottom forming a smooth ball.
• 5 using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
• 6 form each piece into a ball.
• 7 spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
• 8 rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
• 9 thaw frozen dough in the fridge for a day before cooking.
• 10 on baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. gently press into discs, spray with oil and cover with oiled plastic.
• 11 preheat oven with pizza stone to 500f or slightly more if possible.
• 12 prepare toppings.
• 13 using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). it should be thicker along the rim and thin, but not paper thin.
• 14 place on parchment paper and add sauce, cheese and toppings.
• 15 place on stone and bake until cheese is bubbly and crust is browned. this will take 7 to 8 minutes at 500°f.
• 16 tip: use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. pinch of sugar helps remove any bitterness and provides correct consistency. don't cook sauce.

Chicken And Rice Primavera

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1/2 teaspoon seasoning salt (or to taste)
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon dried basil leaves
• 1 1/2 cups broccoli florets (fresh or frozen)
• 1 cup frozen green pea, thawed
• 1 small carrot, cut into julienne strips
• 1 small red onion, chopped
• 1 (14 1/2 ounce) can chicken broth
• 1 1/2 cups instant brown rice, uncooked
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
• 2 add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
• 3 stir in broth; bring to a boil.
• 4 stir in rice.
• 5 return to boil.
• 6 reduce heat to low; cover and simmer 5 minutes.
• 7 remove from heat.
• 8 let stand 5 minutes; stir in cheese.

Curried Potatoes And Peas (alu Mattar)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/4 cup ghee
• 1 tablespoon scraped finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cayenne pepper
• 3 med.-sized firm ripe tomatoes (washed and coarsely chopped)
• 3 tablespoons finely chopped coriander (cilantro)
• 2 cups fresh green peas (or sub 2 10 oz. pkgs. frozen peas)
• 1 large potato, peeled and cut into 1/2 inch cubes
• 1 cup water
• 1/2 teaspoon garam masala

Recipe

• 1 in a heavy 2-3 quart sauce pan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. stir in the ginger and garlic, then add the onions and salt. lower the heat to moderate and, stirring constantly add the cumin, turmeric and red pepper. stir in tomatoes and 2 tblsp. of coriander. still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
• 2 stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. simmer for 10 minutes, or until the peas and potatoes are tender but still intact. taste for seasonings and serve at once, sprinkled with the remaining tblsp. coriander and masala.

Caramel Cappuccino Custard

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 30 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons sugar
• 1 tablespoon instant espresso powder
• 3 tablespoons tapioca starch
• 1 pinch salt
• 2 cups unsweetened almond milk
• 2 teaspoons vanilla
• 3 tablespoons vegan caramel sauce, such as vegan caramel sauce

Recipe

• 1 mix the sugar, espresso powder, tapioca starch and salt in a large saucepan.
• 2 whisk in the almond milk until smooth.
• 3 place over medium-low heat and cook, stirring constantly, until thick.
• 4 remove from the heat and add the vanilla and caramel.
• 5 pour into a bowl and cool 10 minutes, stirring occasionally, then cover the surface with plastic wrap (this helps avoid a "skin") and chill 1-2 hours.

Ensaimada- Sweet Rolls/buns

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 15
• 1 tablespoon instant yeast
• 3/4 cup warm water
• 1 tablespoon sugar
• 1 cup flour
• 1/2 cup evaporated milk
• 1/4 cup sugar
• 5 egg yolks, beaten
• 2 cups flour
• 3/4 cup butter, creamed
• 1/2 cup sugar
• 1 teaspoon salt
• 5 egg yolks, beaten
• 2 cups flour
• 1/4 cup melted butter
• 2 cups edam cheese, grated (or gouda)

Recipe

• 1 sprinkle yeast over warm water and stir to dissolve.
• 2 add rest of (a) ingredients.
• 3 mix with a wooden spoon until smooth.
• 4 scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it.
• 5 cover and let rise about 30 minute.
• 6 mix together (b) and add to first dough mixture. knead and shape into a ball using the mixer. scrape down the bowl and rest the dough in it for another rise.
• 7 let rest until double. (about 40 min.).
• 8 finally, mix together (c)except melted butter and cheese and add to the dough.
• 9 knead until smooth and satiny (about 5-10 min).
• 10 cover and let rise again for 60 minute.
• 11 divide the dough into golf ball sized balls and roll into thin ropes. coil into 'beehives', place on greased sheet and brush with butter. heap with grated cheese. place rolls 2" apart.
• 12 let rise one last time (about 40 min).
• 13 bake 18-20 minute at 400 until nice and brown.