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Mexican-Style Baked Fish Recipe
| Fish And Seafoods
Type: Mexican-Style Baked Fish Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 1/3 cup(s) sour cream1 tablespoon lemon juice1/2 teaspoon chili powder1 pound orange roughy or red snapper fillets1 1/4 cup(s)s crushed corn chips2 tablespoons butter or margarinem
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Sandwiches
| Cyber Kuali
Cooking receipe to make Sandwiches under category Cyber Kuali. You may find some video clips related to this receipe below.Recipes with this article:Sambal And Egg SandwichCurry Chicken SandwichTuna And Prawn SandwichScrumptious sandwichesBy Amy Beh SANDWICHES make convenient snacks and meals. Depen
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tomato flavoured rice
| General Recipes
Cooking receipe to make tomato flavoured rice under category General Recipes. You may find some video clips related to this receipe below.tomato flavoured ricetamater pulaoindian4 tablespoons sunflower oil 1 teaspoon caraway seeds 1 teaspoon black peppercoms 10 curry leaves 300g basmati rice washed
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Pumpkin Cheesecake Tarts Recipe
| Thanks Giving
Type: Pumpkin Cheesecake Tarts Free Cooking Recipe - Thanks Giving Check out the travel channel! Ingredients / Directions 2/3 cup(s) (about 15) crushed gingersnap cookies2 tablespoons butter or margarinemelted8 ounces cream cheesesoftened1 cup(s) LIBBY''S� 100% Pure Pumpkin1/2
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Cooking receipe to make Peppered Brown Rice with Carmelized Onions under category Everyday Recipes. You may find some video clips related to this receipe below.
Peppered Brown Rice with Carmelized Onions
Serves 4
2 tsp. olive oil
1 med. onion, sliced crosswise and separated into rings
1 tsp. brown sugar
1 1/4 cups defatted chicken stock
1 cup quick-cooking rice
1/4 tsp.black pepper
In med. saucepan, heat the oil over med. heat until hot. Add the
onions, and stir. Cover and cook over med. heat for 3 min. Remove the
cover, add the brown sugar, and mix well. Increase the heat to
med.-high and cook for 7-10 min., or until the onions are browned.
Add the stock; cover and bring to a boil over high heat. Stir in the
rice
and pepper and cook; covered, for 10 min., or until all of the water
has
been absorbed.
Per serving: 212 cal, 3.7 g fat, 3.2 g fib, 0 mg chol,151 mg sod
Points: 4
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