Fried Rice Recipe

Basic Fried Rice Recipe

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

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Meatball Recipe

Meatball Recipe

These meatballs are delicious simmered in purchased or homemade spaghetti sauce. Double the recipe and freeze some for another day. Serve meatballs with pasta and a tossed salad, and pass the Parmesan cheese.

Ingredients:

• 1 pound lean or extra-lean ground beef
• 1/2 pound bulk Italian sausage (or remove from casings)
• 1/3 cup fine dry bread crumbs
• 3 medium cloves garlic
• 1 scant teaspoon salt
• 1 teaspoon dried leaf basil
• 1 medium onion, finely chopped
• 1 large egg
• 1/3 cup grated Parmesan cheese
• 2 tablespoons water, or as needed
• 1/8 teaspoon ground black pepper

Preparation:

Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter.

Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer.

Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes.
Serves 6 (about 18 to 24 large meatballs).

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Sushi Recipes

Ingredients:

1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Directions:

Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.

Stir the sesame seeds into the rice.

Press pickled rice into a square.

Cut rice into squares.

Press each square so that rice clings, and dab some wasabi paste on each square.

Press some crab meat, golden caviar, and avocado on each of the rice square.

Ingredients:

2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
½ teaspoon of salt.
½ teaspoon of wasabi.
½ cup of crayfish tails.

Directions:

With a fork, mash the boiled potatoes with a fork.

Add the mustard oil, vinegar, mustard, salt and wasabi.

Set aside and allow to cool.

Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.

Serve warm.

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Chicken Noodle Recipe

CHICKEN NOODLE SOUP

3 to 4 lbs. chicken 5 cups water or chicken broth 1 lb. baby carrots 5 cloves garlic, minced 3 celery stalks, finely sliced 2 tbsp. fresh parsley, minced 1 tsp. low sodium chicken soup base (or bouillon) 1 large onion, chopped 1 or 2 green onions, chopped (optional) 2 bay leaves pinch ea oregano and thyme salt and pepper (to taste) additional seasonings of your choice (to taste) Put all ingredients in Crockpot. Cooks Note: Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK). A boiled chicken soup is tasteless. If your Crockpot doesn't allow a steaming hot soup without rapid boiling, do not use it for making soup. Cook all day (6-8 hours) or until chicken is tender (not stringy). Thirty minutes before serving time, add homemade noodles; cook until noodles are tender. Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving. Homemade Noodles: 1 cup sifted flour 1/2 tsp. salt 1 egg, beaten 1-2 tbsp. water or milk Measure flour onto a work surface or into a large bowl. Make a well in the center of the flour and add egg, water and salt into the center. Mix to make a stiff paste. Turn dough out onto a floured work surface and knead until it forms a smooth ball.Cover and lest rest for 5 minutes. Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used). Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack. Then slice the other way to one-eighth to one-sixteenth inch width. Separate and allow to dry. Add noodles to chicken soup and cook on high for 20 minutes. Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.

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Stuffed Pork Chops Recipe

Stuffed Pork Chops Recipe


This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love. Mushrooms, onions, celery, parsley and toasted bread crumbs are the only ingedients -- no broth, no eggs. The chops are browned on the stovetop, then baked in the oven.

Here's a larger picture of stuffed pork chops.

Makes 4 servings of Stuffed Pork Chops

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 4 (1- to 1 1/2-inch) pork chops, trimmed of excess fat
• 1 finely chopped large onion
• 1 pound finely chopped mushrooms
• 2 ribs finely chopped celery
• 4 ounces (1 stick) butter
• 1 large handful flat-leaf parsley, chopped
• 1/2 to 1 cup toasted bread crumbs (not cubes)
• Salt and pepper

Preparation:

1. In a large skillet, melt butter and saute onion, mushrooms and celery until cooked and most of the juices have evaporated. Add parsley and bread crumbs and mix well. Let cool.
   
   
2. Meanwhile, Wash and pat dry chops. Using a boning knife, make a 1-inch slit in the center of each side. Using the knife, widen the pocket but leave the opening only 1-inch wide.
   
   
3. Heat oven to 375 degrees. Stuff the pork chops until they are nice and plump. You will probably have leftover stuffing. Season both sides of chops with salt and pepper and sear in a nonstick pan until nicely browned.
   
   
4. Place chops in a shallow baking dish and surround with any leftover stuffing. Add 1/4 cup water or stock and bake, uncovered, about 30 to 35 minutes or until internal temperature registers 150 degrees. Serve with pan juices, if desired. Sauerkraut and Apples would go well with this dish.

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Stuffed Cabbage Recipe

Stuffed Cabbage Recipe


This recipe for Bulgarian stuffed cabbages or sarmi is made with veal, pork, rice and yogurt. Here are more stuffed cabbage recipes.

Makes about 24 Bulgarian stuffed cabbages or sarmi

Prep Time: 0 hour, 30 minutes

Cook Time: 1 hour, 0 minute

Ingredients:

• 1 (4-pound) whole cabbage head
• 1 bunch finely chopped green onions
• 1 medium finely chopped carrot
• 1/2 cup raw rice
• Sunflower oil
• 1 cup broth or water
• 1 1/2 pounds ground veal
• 1/2 pound ground pork
• Salt to taste
• 1/2 teaspoon (or to taste) black pepper
• 1 tablespoon finely chopped parsley
• 1 teaspoon (or to taste) finely chopped mint
• Tomato juice
• 1 cup plain Bulgarian yogurt
• 1 tablespoon (or to taste) hot or sweet paprika

Preparation:

1. Heat oven to 350 degrees.
   
   
2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
   
   
3. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
   
   
4. Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
   
   
5. In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
   
   
6. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
   
   
7. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
   
   
8. Make a sauce in a small bowl by combining yogurt, paprika and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.

NOTE: This same filling recipe may be used for stuffed peppers, eggplants and zucchini.

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Pan-Roasted Filet of Duck Breast Recipe

Pan-Roasted Filet of Duck Breast Recipe


This recipe for pan-roasted filet of duck breast is fast and easy, and delicious when served with a honey-brown sugar sauce. Eastern Europeans love turkey and whole roasted birds, but this is a nice change of pace, and can be found at many of the upscale restaurants in Poland.

I first tasted this version at Houmas House Plantation and Gardens in Darrow, La. Chef Jeremy Langlois paired it with whipped sweet potatotes but I think this pumpkin and yam casserole is even tastier. Here's a larger photo of pan-roasted filet of duck breast.

Makes 6 servings of Pan-Roasted Filet of Duck Breast

Prep Time: 0 hour, 15 minutes

Cook Time: 0 hour, 17 minutes

Ingredients:

• Duck:
• 6 duck breasts
• Salt and pepper
• 1 tablespoon olive oil
• Sauce:
• 1/2 cup honey
• 1 cup light brown sugar
• 2 ounces (1/2 stick) butter
• 1/4 cup beef broth
• Salt and pepper

Preparation:

1. To make the duck: Heat oven to 400 degrees. Season duck breasts with salt and pepper. In a large ovenproof skillet over medium heat, add olive oil. Pan fry duck breasts, skin side down, for 6 minutes. Flip duck over and place skillet in oven. Roast 8 to 10 minutes for medium rare.
   
   
2. Remove pan from oven and allow breasts to rest 2 to 3 minutes before slicing. Cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate. This is delicious with pumpkin and yam casserole.
   
   
3. For the sauce: While the duck is cooking, combine honey, brown sugar, butter and beef broth in a heavy-bottomed saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast.

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