1. Perfect Oven-Cooked Bacon Ingredients: bacon, meatless water, bottled, generic Directions: DO NOT pre-heat the oven. You will not be using the 1/4 teaspoon water. Place the bacon in a single layer on a cold, rimmed baking sheet. If you like, you can line the pan with parchment paper to make clean-up easier, but I like to save my bacon grease to cook with, and the parchment makes it difficult to get it all out of the baking sheet, so I just leave the pan unlined. Place the pan on the center rack of a cold oven. Set the oven to 400 degrees . Cook for 15 to 20 minutes. Very thin bacon will only take about 15 minutes, thick-cut bacon will take 20. After 15 minutes, keep an eye on the bacon to make sure it is not getting too brown. Immediately remove the bacon to a plate lined with paper towels. Blot the top of the bacon with paper towels to remove extra grease. If you like, save the bacon grease in a heat-proof container. The grease can be stored in the fridge and used later in other recipes - you just got two products for the price of one :). Source Archive
2. The Kind Diet Thumbprint Jam Cookies Ingredients: oats nuts, almonds wheat flour, white, all-purpose, unenriched oil, corn, peanut, and olive syrup, maple, canadian rice, white, long-grain, regular, unenriched, cooked without salt jams and preserves, apricot Directions: Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour. Pour into a large bowl and add the spelt flour. Combine the oil with the maple syrup and brown rice syrup. Mix well. Combine the wet and dry ingredients and mix well. Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet. Make an indentation with your thumb into the center of each cookie. Fill each cookie with a teaspoonful of jam. Bake at 350 degrees for 15 minutes. Source Archive
3. Autumn Days Pilaf Recipe Ingredients: oil, olive, salad or cooking onions, raw rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry spices, cumin seed tomatoes, red, ripe, raw, year round average lentils, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw carrots, raw seeds, sunflower seed kernels, dried raisins, seeded Directions: Heat oil in skillet till warm. Saute/fry onions till tender. Add in rice and stir till lightly browned. Add in chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, simmer 30 min. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 10-15 min or possibly till all liquid is absorbed. Serves 6. Source Archive
4. Authentic Tsubu-an (Chunky Azuki Bean Paste) Delicious Made from Scratch! Ingredients: beans, snap, green, raw sugars, granulated salt, table Directions: Rinse the adzuki beans in the same way you rinse rice. Put the beans in a pot with 1.5 liters of water, and bring to a boil over high heat. Keep cooking over high heat after it comes to a boil. The beans will start to absorb the water and the skins will become wrinkled. Cook for 20 minutes. When the skins become smooth again (an indication that they've become saturated), drain the beans and throw away the cooking water. Put the beans back in the pan with 1 liter of water, and bring to a boil over high heat again. Cook the beans for 10 minutes or so. When the beans start to split open, turn the heat down to low (to the point where the water is just barely bubbling). If the water level drops, add boiling water so that the beans are covered. Simmer over low heat for about 30 minutes until all the beans have split and are tender. Take the pot off the heat. Add cold water to the pot in a thin stream, letting it overflow. Keep running cold water into the pot until the beans are cool and the water in the pot is more or less clear. When the beans have cooled down, drain the water. Return the adzuki beans to the pot, add sugar and salt, and turn the heat on to medium (if you use granulated sugar instead of castor (superfine) sugar, it will taste sharper). By the time the pot comes to a boil, water will have come out of the beans. Keep simmering while stirring to evaporate the water. Stir by scraping across the bottom of the pot. When you can clearly see the bottom, mash the beans up with the spatula as you mix it into a paste. Turn the heat off just before it reaches your desired consistency. Keep stirring to let the residual heat evaporate the moisture. Let it cool down, and it's done. The bean paste can be stored wrapped airtight with plastic wrap in the refrigerator for about a week. Use it up before it loses its flavor and fragrance. Source Archive
5. Rose Water Syrup Ingredients: water, bottled, generic sugars, granulated lime juice, raw water, bottled, generic Directions: Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN! Saffron Syrup(Sharbat-e Zaferan) Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water.Barberry syrup(Sharbat-e zereshk) Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl.Almond syrup(Sharbat-e badam) Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids.Persian musk rose syrup(Sharbat-e nastaran) Replace rose water with musk rose water.Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby.Mint leaf syrup(Sharbat-e nana) Replace rose water with mint water.Orange blossom syrup(Sharbat-e gol-e bahar narenj) Replace rose water with orange blossom water.Licorice syrup(Sharbat-e lasmo) Replace rose water with licorice water.Palm syrup(Sharbat-e taruneh) Replace rose water with palm water.Willow syrup(Sharbat-e bidmeshk) Replace rose water with willow water. Source Archive
6. Spring Botamochi and Autumn Ohagi Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt rice, white, long-grain, regular, unenriched, cooked without salt salt, table Directions: Prepare your tsubu-an Combine the mochi rice and white rice and rinse it. Add the rice to a rice cooker with the same amount of water as cooking regular white rice. Leave the rice to soak for 30 minutes then cook as usual. Steam for another 10 minutes. Transfer the rice to a bowl. Using a wettened wooden pestle, half-mash the rice. Using wet hands, shape the rice into the amount of botamochi and ohagi that you would like to make. Shape the tsubu-an into the same sizes. Pick up the balls of tsubu-an and flatten them in the palm of your hand. Add a ball of mochi rice on top. Wrap the tsubu-an around the rice whilst perfecting the circular shape. And the ohagi are done. For bigger ohagi it's better that the tsubu-an doesn't stretch all the way around. The plate won't get as dirty and the ohagi will be easier to pick up. How to make 3 kinako ohagi: Combine 2 tablespoons kinako and 3/4 to 1 tablespoon sugar in a small bowl. How to make 3 sesame ohagi: Ground black sesame seeds: 2 tablespoons Sugar: 3/4-1 tablespoon Combine the sesame seeds and sugar in a small bowl. Make the rice balls very large, about 1.5 times the size of the ones in step 4. Make the balls of tsubuan half the size of the ones in step 4. Place a rice ball on top of a sheet of cling film and flatten it out to around 10 cm diameter. Place a ball of tsubu-an on top. Gather up the wrap and use it to shape ohagi into a ball. Place the balls into a dish of either the kinako mixture or the sesame mixture and roll them around until completely coated. Done! The center should look like this. You can keep leftover ohagi in the freezer. Please freeze them while they are still soft. If you don't defrost them in the microwave they will stay soft. Source Archive
7. Sunny Saffron Rice Pudding Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic spices, saffron sugars, granulated water, bottled, generic sugars, granulated spices, cinnamon, ground water, bottled, generic nuts, pistachio nuts, raw Directions: Put rice into a colander. Rinse rice with fresh water until the water becomes clear. Set aside. Measure 12 cups of water into a heavy-bottomed pot. Heat on medium until it just reaches a rolling boil. Grind the saffron with the first amount of sugar in a small mortar and pestle. Add the hot water and allow it to steep. Add rice into the pot of boiling water and cook until very soft, maybe 40 minutes. Next, add the second listed amount of sugar. Add the saffron mixture and the cardamom (or cinnamon). Stir and lower heat. Allow the pudding to simmer another 10 minutes. Turn the heat off and add the rose water. Mix gently and set it aside to cool. Once the pudding has cooled to room temperature, transfer to a pretty bowl or 10 martini glasses and cover with plastic wrap. Chill in the refrigerator for 2 hours. Put a generous handful of pistachios into a clean tea towel and gather up the towel like a pouch. Using a small pan or rolling pin, give them a good bashing. Remove the pudding from the refrigerator. Sprinkle ground pistachios on top and serve.<br / Source Archive
8. Chocolate Crunch Ingredients: oats cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt sugars, brown spices, cinnamon, ground salt, table nuts, pecans honey oil, canola pascha, organic bitter-sweet dark chocolate chips, vanilla extract cranberries, dried, sweetened Directions: Preheat oven to 300 degrees F. Line a large jelly roll pan with parchment paper or baking mat. In a large bowl mix together oats, rice cereal, brown sugar, cinnamon, salt and pecans. In a small saucepan combine honey and canola oil and cook over low heat until just bubbling. Remove from the burner and add the chocolate and vanilla, stirring until the chocolate is melted. Add the chocolate mixture into the oat mixture and mix until everything is evenly coated. Dump the oat mixture onto your prepared jelly roll pan and spread it out. Bake the granola mixture in the 300 degrees F oven for ten minutes and then stir. Bake for another ten minutes. Remove it from the oven and let it cool completely. Add the dried cranberries. Notes: 1.I use regular rolled oats, not the quick cooking or instant variety. Use what chocolate you have available. I have made it with semi-sweet chocolate chips and dark chocolate. Its all good. I like to stir the granola as its cooling. I leave some bigger clusters for snacking and break some up for adding to yogurt. Makes about 8 cups Source Archive
9. Pumpkin-raisin Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, cinnamon, ground spices, nutmeg, ground pumpkin, raw rice, white, long-grain, regular, unenriched, cooked without salt raisins, seeded Directions: Preheat oven to 350F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Add pumpkin, milk, and raisins. Mix completely. Drop by tablespoonfuls onto an oil-sprayed baking sheet. Bake 15 minutes, until bottoms are lightly browned. Remove from oven and let stand 2 minutes. Carefully remove from baking sheet with a spatula and place on a rack to cool. Source Archive
10. 5 Minute Mochi Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic Directions: Rinse the rice well. Use a blender to mix the water with the rice until you end up with a mixture that's thick and heavy. Pour into a heat-proof dish. Cover and microwave for 3 minutes at 700 W. Use a dampened spoon to stir and stretch the mixture into a smooth mochi-like consistency. Serve them as you'd like. This time I coated it in kinako and crushed sesame seeds. I formed the balls using a spoon. This recipe is also good for filling aburaage pouches for oden. Source Archive
11. Chicken Flavored Rice Mix Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry salt, table onions, raw spices, thyme, dried spices, parsley, dried spices, pepper, black sugars, granulated Directions: Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 (1/2cup) servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed. Source Archive
12. My Mexican Rice Ingredients: oil, olive, salad or cooking rice, white, long-grain, regular, unenriched, cooked without salt spices, garlic powder spices, cumin seed onions, raw tomato sauce, canned, no salt added soup, chicken broth or bouillon, dry Directions: Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. My Note: A good basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using My Taco Seasoning I just sprinkled in what looked like enough, about 1-1/2 teaspoons This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth. Other than that, I followed exactly as written and it was perfect! The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry. My Taco Seasoning: Is a mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt or MSG in this mixture. Ingredients:. 6 teaspoons chili powder. 5 teaspoons paprika. 4 1/2 teaspoons ground cumin. 2 1/2 teaspoons onion powder 2 1/2 teaspoons garlic powder. 1 1/2 teaspoons cornstarch. 1/8 teaspoon cayenne pepper. Put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. Really great it's is "salt free"! This recipe is perfect as is, but I love to play with stuff so I used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder. If you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead. She saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 Celsius rice, 1-1/2 Celsius chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy ! Source Archive