Rice casserole

Dona Foltz 1 stick oleo (butter) 1 can onion soup 1 can consomme 1 4 oz can mushrooms 1 cup raw rice melt oleo / butter in casserole dish. Add all ingredients. Bake at 350 degrees for an hour.

Fluffy Rice and Chicken

Dona Foltz 1 can cream of mushroom soup 1 can milk 3/4 cup regular rice 1 can mushroom stems and pieces 1 envelope onion soup mix 2 chicken breast halves or chops Preheat oven to 350 degrees Mix soup and milk, reserve 1/2 cup. Mix the remaining liquid with the rice and mushrooms and half … Read more

Dry Curry and Rice

Dry Curry and Rice my version ・1 lb ground pork ・4–6 tomatoes ・1/2 – 1 onion ・1 1/2 celery ・1 1/2 carrot ・2–4 tsp chopped garlic ・2–6 tsp chopped ginger ・2–6 tbsp curried powder ・1–2 tbsp vegetable oil ・salt and pepper to taste ・boiled rice Adjust eh garlic, ginger, and curry powder to taste. Be … Read more

Pressure Cooker Butter Chicken

This is excellent!

INGREDIENTS

  • 10 boneless skinless chicken thighs
  • 2 (14-ounce) cans diced tomatoes and juice
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons fresh ginger root, peeled and chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 3/4 cup heavy cream
  • 3/4 cup Greek yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup firmly packed minced cilantro

INSTRUCTIONS

  • Cut the chicken pieces into quarters.
  • Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
  • Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
  • Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds.
  • Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
  • Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
  • Serve with rice and naan.

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Stuffed Peppers

Stuffed Peppers Dona Foltz 6 medium green peppers 1 pound lean ground beef 1 small onion 2 cloves garlic Salt and pepper to taste 1 can (16 ounces) whole tomatoes 1/2 cup water 1/2 cup uncooked rice 2 teaspoons Worcestershire sauce 1/2 teaspoon dried thyme, crumbled (optional) 6 slices Cheddar cheese or processed American cheese … Read more

Persian Eggplant Stew

Translated

http://www.familyspice.com/recipe_html/persian_eggplant_stew.html (basic recipe I used)

http://c-marie.suite101.com/persian-eggplant-stew–authentic-recipe-for-khoreshe-bodemjoon-a364970

 

Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.

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