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Arancini (Rice Balls) with Marinara Sauce Recipe

Arancini (Rice Balls) with Marinara Sauce Recipe
My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara. They were a total triple threat: crunchy, creamy and cheesy. If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge. Although many arancini recipes begin with a risotto base, it’s perfectly acceptable to skip the 20-minute stir time and start with day-old rice. Related:  To Try Soon

Chicken Tostadas Recipe Directions To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. To assemble the tostadas: Preheat the broiler. Evenly mound the chicken on each tortilla and top with the lettuce. Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork. Heat the oil in a large skillet over medium-high heat. In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Copyright 2001 Television Food Network, G.P. From Food Network Kitchens

- StumbleUpon From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. Think BLT, but better. More on 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on 100 Ways to Live Forever 3. In a bit of olive oil, fry a good-quality sweet Italian sausage until it's crisp and brown. More on 33 Simple Ways to Turn Her On 4. Dredge a fish fillet in cornmeal and then pan-fry it until it's crisp. More on The 100 Best Fitness Tips 5.

Rice Fritters With Sesame Caramel Recipe Directions Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside. Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Roll tablespoonfuls of the rice mixture into balls. Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Photograph by Yunhee Kim Recipe courtesy Food Network Magazine

Picky Palate - Original Family Style Recipes for Even Your Pickiest Eaters Navajo Fry Bread Recipe, Indian Fry Bread Recipe, Indian Fry Bread Recipe, Indian Taco Recipe, Navajo Fry Bread History, Indian Tacos History, Bread Recipes Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns History Indian Fry Bread: Indian fry bread is tradition to the Navajo, and comes with a story of great pain and suffering. Though the tradition of fry bread is common among many Southwestern Tribes, it is the Navajo who developed this recipe. The Navajo planters lived from the Earth as their ancestors had for hundreds of years before. The Navajo traded with the Spanish, Mexican, Pueblos, Apache, Comanche, and even the early American pioneers. After several hours, it was believed a settlement had been agreed upon. This disastrous attempt at peace led to the Long Walks. The government supplies of lard, flour, salt, sugar, baking powder or yeast, and powdered milk were often rancid. To some, Indian Fry Bread is a sacred tradition. 1993 - The American Indian Exposition in Anadarko, Oklahoma hosted its first National Fry Bread Contest. Ingredients: Preparation: Flour your hands well.

Creamy Tomato Soup Before this night, I had never tried making my own tomato soup… and boy, was I missing out? I loved this homemade, super easy tomato soup. It wasn’t super tomato-ey, either. I loved all the spices and other vegetables in this soup. We had this soup with some delicious meatball subs (I’ll post about them tomorrow) and enjoyed the two very much. Are you so excited about the new year to come? Ingredients 1 tablespoon butter 1/2 cup chopped carrot (1 medium carrot) 1/4 cup chopped celery 1/4 cup chopped onion (optional: I hardly use onions in my cooking because my husband hates them. Directions In a medium saucepan, heat butter over medium heat until melted. My Fabulous Recipes -

Redfly Creations: The Amazing Amish Cinnamon Bread Alternative The first time I tried Amish cinnamon bread I fell in love. It was so good! Unlike coffee cakes and sweet breads that I had tried, this was very moist with just the perfect touch of sweetness. Over time though, I got weary of kneading the mix everyday, adding this or that ingredient, and separating the batter to give to a friend. For a while I resorted to freezing the batter, but soon I just gave up. While complaining about this process with a group of ladies, one lady piped up and said, "I have this great recipe that tastes just as good as Amish cinnamon bread and you don't have to do anything special to it. That must be some good bread to be eating it every morning for the past 20 years. (makes 2 loaves) Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. New to Redfly?

Favorite Recipes from 2011 Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. 1. 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hope you all had a great year! Trackbacks/Pingbacks Pingback: Favorite Recipes from 2011 « Capppo Leave a Comment Zucchini Fritters with Garlic Herb Yogurt Sauce. - Sallys Baking Addiction Perfectly golden brown, crispy, and light zucchini fritters. Hold onto this recipe! Haaaaaappy Monday! Another summer weekend gone in the blink of an eye. Is it just me or do some things just taste better at the beach? So after all those epic summer eats, I came home to a couple leftover zucchini fritters. Can I just say right here right now how much I love sharing dinner recipes with you?? The Most Important Step So you know how zucchini is, like, ultimately the wettest vegetable around? How much moisture you remove from the vegetables will make or break your fritters. Use a large-hole box grater to shred your zucchini and potato. More fritter ingredients: beaten eggs, herbs, cornmeal, and cornstarch. Now, liquid will pool in the bottom of the bowl as you scoop the zucchini mixture. Another trick for keeping your fritters crisp? You only need enough oil to cover the bottom of the pan. Onto one of the best parts to this recipe! Kevin topped a couple of his with a little hot sauce.

15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: Tips:

Dill Pickle Soup Are you following us on Facebook? Please do! Friends! Oh my goodness. I'm not really sure where my adoration of dill pickles hails from. This is also a quick and easy meal, taking no longer than 30 minutes to make. I chopped my carrots and pickles with the chopper from Pampered Chef...I know so many of you have one. For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four. Print Recipe Ingredients 5-1/2 cups chicken broth1-3/4 pounds russet potatoes, peeled and quartered2 cups chopped carrots (smaller dice)1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)1/2 cup unsalted butter1 cup all-purpose flour1 cup sour cream1/4 cup water2 cups dill pickle juice*1-1/2 teaspoons Old Bay seasoning1/2 teaspoon table salt1/2 teaspoon coarsely ground pepper1/4 teaspoon cayenne pepper Garnish (optional) sliced dill picklesfresh dillblack pepper Directions In a large pot, combine broth, potatoes, carrots and butter. Can't get enough pickles?