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Recipes
Cooking Rice to Reduce Arsenic Poisoning
By AzWench
Popular method of cooking rice may be poisoning you
- Rice lovers of the world, we have some terrible news for you.
- A study conducted by scientists from Queen's University Belfast found that boiling rice can expose those who eat it to unsafe amounts of arsenic -- yes, that arsenic.
- The deadly toxin has been shown to occur in the grain as a result of industrial pesticides used in the growing process.
- Although there have been laws present since 2014 to protect the public from high levels of poison in rice, Professor Andy Meharg believes that more needs to be done to protect those who eat large amounts of rice from toxic substances.
- Professor Meharg teamed up with the BBC program 'Trust Me, I'm a Doctor' to share some useful tips on cooking rice that can reduce the level of poison present at the time of consumption.
- Unfortunately, one of the most popular styles of rice preparation -- boiling rice in water until the water is totally absorbed into the rice -- causes rice to retain nearly all of its original arsenic.
Super Easy Doughnuts
By AzWench
Really quick and easy donuts made from ingredients you probably already have
- 2 tablespoons white vinegar
- 3/8 cup milk
- 2 tablespoons shortening
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 quart oil for deep frying
- 1/2 cup confectioners' sugar for dusting
Junior's Chocolate Dream Layer Cake
By AzWench
This is currently just a description of how to put the cake together
- Bottom layer to top:
- 1/2 layer chocolate cake
- layer of chocolate mousse
- 1/2 layer chocolate cake
- double layer white chocolate mousse
- 1/2 layer chocolate cake
- layer of chocolate mousse
- Chocolate Buttercream frosting
- mini semisweet chocolate chips for the sides
Linguine alla Carbonara - Linguini with Bacon and Onions
By AzWench
I use slab bacon here because I like large pieces that are brown on the outside, but still moist in the center
- salt
- 6 ounce slab bacon, in one piece
- 2 tablespoons extra-virgin olive oil
- 2 large yellow onions, sliced 1/2-in inch (about 3 cups)
- 1 1/2 cups hot chicken stock, or canned reduced-sodium chicken broth
- 1 pound linguine
- 3 egg yolks
- 1 cup Parmigiano-Reggiano, freshly grated
Orange Sherbet
By AzWench
In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is disso...
- 7 ounces sugar
- 1 1/2 tablespoons finely grated orange zest
- 1/4 teaspoon kosher salt
- 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
Puffy Tacos with Shredded Chicken
By AzWench
Corn or flour tortillas deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine
- For the shredded chicken:
- 3 - to 4-lb. chicken, cut into 8 pieces, backbone reserved
- 1 onion, unpeeled and quartered
- 3 celery stalks, coarsely chopped
- 3 garlic cloves, skins on, crushed
- Kosher salt and freshly ground black pepper
- For the tomato sauce:
- 4 large ripe tomatoes (about 1-1/4 lb.), quartered
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1/2 tsp. garlic powder
- 1/4 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- For the tacos:
- 3 cups masa harina
- 1-1/2 teaspoons kosher salt
- 12 cups vegetable oil, for frying
- For serving:
- Shredded iceberg lettuce (optional)
- Chopped tomatoes (optional)
- Prepared salsa (optional)
Traditional British Fish and Chips
By AzWench
Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter ser...
- Twice-Cooked Chips:
- 12 large russet potatoes
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Dry Dredge:
- 2 cups all-purpose flour
- 3 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- Beer Batter:
- 3 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons kosher salt
- One 12-ounce bottle lager beer (the lighter and fizzier, the better)
- Fish:
- 3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Kosher salt
- Good-quality malt vinegar, for serving
Totally Tartar Sauce
By AzWench
Whisk all ingredients together in a bowl
- 1 cup mayonnaise
- 1/2 cup dill pickle relish
- 1 tablespoon red onion, minced
- 1 tablespoon capers, chopped
- 1 tablespoon pitted black olives, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder
Grilled Lime Chicken with Avocado Salsa
By AzWench
1. Place the chicken breasts in a flat dish with sides just large enough to hold them in a single layer
- 1 1/2-2 lbs. boneless, skinless chicken breasts
- 1/2-1 lime, juice only, 2 Tbsp.
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 avocados, diced or mashed, or 1 pkg. vacuum-packed guacamole
- 1 large tomato, diced
- 1/4 small red onion, finely diced (about 1/2 cup)
- 1/4 tsp. salt
- 1 Tbsp. chopped fresh cilantro (optional)
Creamy Lime-Cilantro Ranch Dressing
By AzWench
This is my knock-off version of a Costa Vida/Cafe Rio style dressing
- 1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
- 1 C mayo
- 1/2 C buttermilk (or milk works, too)
- 1 lime
- 2 cloves garlic, roughly chopped
- 1/2 C roughly chopped cilantro
- 1/4 C green salsa*
- hot sauce