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Special Recipes
From: John in Ottawa, Ontario, Canada
Rice Pudding - Lebanese Style
8 cups of 2% or Homogenized milk (you can try skim but I don't know how it affects the results) 3/4 cup of Medium grain rice (do not use long grain or converted rice, it gets too hard) 3/4 or Sugar ( I use Splenda and it works great) 2 tsp of Orange Blossom Water or Rose Water (Available at any Lebanese food store. You can use vanilla but the unique flavour of the Orange Blossom or Rose Water is fantastic!) Optional 1/2 cup of raisins Cinnamon 1. Wash Rice thoroughly, drain and mix with milk in the Kitchen Stir. 2. Cook on low to medium (covered) until mixture boils, make sure you have it on stir the whole way. Watch out for the milk frothing over the top of the pot. Keep removing the froth as it comes to a boil. 3. Reduce heat to low and uncover, Add sugar and mix in with the help of a spatula. Add the raisins at this time. Simmer until rice is tender and mixture thickens. About 30-40 minutes. 4. Remove from heat and add Orange blossom water (or Rose water or Vanilla). 5. Pour into large bowl. The mixture may look liquidy but it will thicken as it cools. If there is a brown skin from the bottom of the pot remove as much as possible and let it cool on the counter for an hour before putting it into the fridge. Sprinkle with cinnamon on top if desired. When cool enjoy. The pudding should not be too hard but have a more liquid consistency. The Rose Water and Orange Blossom water give it a very unique taste that you won't forget.
FROM: Ted's mother-in-law from Japan cooking in New Orleans, LA
She said it is typical for Japanese people to use whatever meat is leftover from the night before for the fried rice. Pork, chicken, bacon, and beef are all used. She used bacon this time. They also prefer day-old rice for this dish.
Crumble up bacon and set aside.
Scramble 2 eggs in the stir cooker.
Wipe out or rinse pot.
Use a little oil and add veggies. You can use whatever veggies you like. She used chopped onions, bell peppers, and shredded carrots.
Add bacon, seasoning (whatever you like), and soy sauce.
Add eggs.
Add rice. If it is day-old rice, break it up before putting in.
Add chopped shallots and parsley last, stir and serve.
FROM: Linda in Wichita, Kansas Toffee I’d made two batches that turned out really well...The toffee is fabulous, thanks...Just using the pot was a big help and it all turned out great. Thanks for the wonderful service and product!
FROM: Kay in Texas Chocolate Pie in Stir Pan 1 cup sugar
6 Tbsp. Flour
4 Tbsp. Cocoa
3 eggs, separated
2 ½ cups milk
2 Tbsp. Butter or Magarine
Pinch of Salt
1 tsp. vanilla
1 Baked pie shell
Reserve egg whites for meringue topping.
Mix remaining ingredients in stir pan (hint: be sure there are no lumps in cocoa, flour, etc. when using your chef’s stir) using the stir feature constantly, stir until thickens.
Pour into baked pie shell.
Prepare meringue by whipping egg whites on High speed of electric mixer until stiff peaks form, gradually adding 1 or 2 Tbsp. sugar to egg whites while whipping.
Top the pie.
Bake finished pie @ 325 F Degrees approximately 10 minutes.
Enjoy!!!!!!!!!
Pan Fried Potatoes I cut up potatoes and onion just as I would for pan fried potatoes. (Salt and pepper to taste)
Add a dollop of butter or margarine with a touch of oil to avoid butter burning
I use the auto stir feature (intermittent stirring) instead of stirring constantly so the potatoes have a chance to brown some (use a high temperature for this).
I also place chopped onion and a pound of hamburger in the stir pan and again I use the auto stir feature on high temperature so the meat will brown (salt and pepper to taste)
This is the beginning for several recipes in the stir pan. One is meat sauce for spaghetti. I have put cooked rice in the stir pan on auto with a little margarine and onion to begin some stir fried rice recipes (high temps as well) I add any seasonings and/or vegetables and sometimes pineapple (whatever you’re in the mood for).
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