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Rice-Nut Loaf
california recipe : Rice-Nut Loaf
Ingredients :
3 cups cooked medium grain brown rice
2 cups (8 ounces) shredded sharp Cheddar cheese
4 eggs, lightly beaten
1 medium onion, chopped
1 cup shredded carrots
1/2 cup Italian-style breadcrumbs
1/4 cup chopped walnuts
1/4 cup chopped sunflower kernels
1/4 cup sesame seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 16-ounce jar spaghetti sauce (optional)
Directions:
1. Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernels, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan.
2. Bake at 350 degrees 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce, if desired.
Each Serving Provides:
463 calories, 21 grams protein, 26 grams fat, 37 grams carbohydrate, 4 grams dietary fiber, 187 milligrams cholesterol and 743 milligrams sodium.
INGREDIENTS :
DIRECTIONS :
1. In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.
Ingredients: 4 – Abalon (Marine ears) 2 – Eggs – 2 Salt Spoons – Bourbon Whiskey – Oil Seeds Of 50 grams – Breadcrumbs 1 unit – 1 Lettuce Spoon Salad – chopped parsley 1 – Lemon
Preparation:
The abalone is a mollusk refined to a single valve and large, typically Californian: You can find the best frozen food stores, and the corresponding Mediterranean ear `l` o `marina` ear of St. Peter `. Clean and well abalones l `Wash under running water, then gently remove the shellfish from the valve and keep both aside.
Beat in a bowl the eggs with a pinch of salt and whiskey: immerse the abalones, leaving them to macerate for 15 minutes. After this time, you heat oil in large pan of fried. Pass the abalones in breadcrumbs, and fry well on all sides in the hot oil, when they are ready, put a drain on a sheet of absorbent kitchen paper to remove excess of the grease and keep them warm.
Wash the lettuce, dry gently and the leaves used for the most beautiful lining the valve molluscs. Have on each of these `shellfish beds is a fried, sprinkle chopped parsley and decorate with slices of lemon. Serve hot.