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Tuesday, February 22, 2011

Bread and Rice Recipes

French bread sandwich with fries.Image via Wikipedia
By Juvy S. Iliwiliw


You will need:
16      medium size, 3-day-old pan de sal, halved
1        cup spaghetti sauce Italian style
1        cup cheese spread, preferable Chiz Whiz
1        small can pineapple tidbits, drained

Here's how:
Spread spaghetti sauce on each bread then top with cheese spread.
Toast in oven until light brown.
Tip with pineapple. Serve hot.


You will need:
12     slices whole wheat bread
1/2    light mayonnaise
4       lettuce leaves
1/2    kilo vegemeat, frozen, sliced to desired thickness
2       medium-size tomatoes, thinly sliced
         Pickles (relish or sliced)

Here's how:
Spread mayonnaise on 6 slices of bread, then layer with lettuce leaves, vegemeat, tomatoes and pickles. Top with remaining slices of bread.


You will need:
1     cup yellow or white cornmeal
1     cup all-purpose flour
4     teaspoons baking powder
1     tablespoon sugar
1     teaspoon salt
1/3  cup vegetable oil
2     cups milk
2     eggs, beaten

Here's how:
Sift separately all dry ingredients.
Combine cornmeal, flour, baking powder, sugar and salt in mixing bowl and sift again.
Add the vegetable oil, milk and eggs. Mix thoroughly.
Put in well-greased muffin pans.
Bbake at 210C bottom heat and 190C top heat for 12 to 15 minutes.


You will need:
16    2-day-old bread slices
16    slices vegetarian meat loaf, sliced very thinly
1      cup butter
        Cucumber slices (optional)

Here's how:
Heat 1 tablespoon of butter in a preheated pan.
Put two slices of bread and toast for 1 minute under low fire.
Remove from fire and arrange vegetarian meat loaf on top.
    Repeat the procedure with the rest of the bread.
Top with cucumber slices.
Serve hot.


You will need:
6      cups 1-day-old rice, loosened
1/2   clove garlic, finely chopped
3      tablespoons margarine

Here's how:
Fry garlic in margarine until golden brown.
Add rice and cook over low fire, stirring continuously for 10 minutes.
Serve hot.


You will need:
12      slices whole wheat bread
1/2     cup butter
6        teaspoons garlic powder
          or 6 cloves garlic, crushed and minced

Here's how:
Spread butter on bread and sprinkle garlic powder or mix crushed garlic with butter
     and spread on bread.
Toast in over until light brown.


You will need:
1        cup whole wheat flour, self-rising, sifted
1-1/2  cups all-purpose flour, sifted
1/3      cup orange juice
1/4      cup golden raisins
3         tablespoons sunflower oil
2/3      cup clear honey
1         egg

Here's how:
Arrange paper cases in muffin pan.
Mix orange juice and raisins in a small bowl and leave
      to soak for about 15 minutes.
Whisk together sunflower oil, honey, and egg in another
      container to make a smooth, thick mixture.
Stir in orange juice and raisins.
Stir in the two flours a little at a time.
      (It is better to leave the mixture a little bit lumpy
      than to stir it too hard)
Pour a spoonful of mixture into each paper case.
Bake at 200C bottom heat and 180C top heat
     for 12 to 15 minutes.


You will need:
1      cup whole wheat flour
3      cups dry oatmeal
1/4   cup margarine
1      egg (optional)
1      cup coconut, grated
1/2   cup peanuts, chopped
1/2   cup honey

Here's how:
Melt margarine.
Combine rest of ingredients well.
Drop by teaspoon onto greased cookie sheets.
    If no egg is used, press together before placing in cooking pan.
Bake at 200C for 15 to 20 minutes.


You will need:
6      pieces whole wheat pan de sal, halved
1      small lettuce, cut into bite sizes
3      tomatoes, sliced
1      cup onions, ringed
1/4   cup olives, ringed
1      cup Mc Tuna filling

Mc Tuna Filling:
1      cup soyannaise
3      tablespoons catsup
3      eggs, beaten
1      onion, sliced

Here's how:
Arrange lettuce, tomatoes, onions, olives and Mc Tuna fillings inside pan de sal.


You will need:
6      slices whole wheat bread
6      tablespoons peanut-cashew butter (see recipe below)
6      tablespoons bottled strawberry jam

Here's how:
Spread peanut-cashew butter on bread.
Top with strawberry jam.


You will need:
1      cup peanuts, roasted
1      cup cashew nuts, roasted
2      tablespoons corn or sesame oil

Here's how:
Place all ingredients in a blender and process at high speed
      until thick homogeneous consistency is reached. Let cool.
Keep refrigerated in bottle.


You will need:
6     slices 1-day-old whole wheat bread
2     tablespoons butter
6     canned pineapple rings, drained
6     teaspoons honey

Here's how:
Spread each slice of whole wheat bread with butter
     and place butter-side down on a cookie sheet.
Butter the top side.
Arrange one pineapple ring on each bread.
Top with 1 teaspoon of honey.
Place cookie sheet in oven and bake until light brown.
Serve hot.


You will need:
1/2       kilo potatoes
2          vegetarian sausages, cut into strips
2          egg yolks
1/2       cup butter
1/2       cup hot milk
2          teaspoons parsley, finely chopped
2          teaspoons salt
1/2       cup regular flour
2-1/2    cups bread crumbs
2           eggs
             vegetable oil

Here's how:
Mash cooked potatoes through a strainer into a mixing bowl. Set aside.
In a separate bowl, mix egg yolks, butter and hot milk and pour
       on mashed potatoes.
Add parsley and salt and mix until smooth and of firm consistency.
To make croquettes, form mixture into even-sized balls with floured hands.
Refrigerate the croquettes for at least 30 minutes or until cold and firm.
Flatten each ball into patties.
Place a strip of sausage in the middle and wrap by gathering the patties'
       sides or edges and fold to center forming a smooth ball.
Put bread crumbs on a plate.
Beat eggs lightly, and dip croquettes in beaten eggs then roll them in bread crumbs.
Deep-fry the croquettes until golden brown.


You will need:
1/2    kilo baby potatoes, unpeeled
1       cup cottage or cheddar cheese, shredded
1/2    cup butter
1/2    cup parsley, finely chopped
         Salt to taste

Here's how:
Boil potatoes until tender. Remove from fire, drain, and put on platter.
Heat skillet. Mix all ingredients gently until cheese melts.
    (Reserve some cheese for topping)
Pour mixture over boiled potatoes.
Top with cheese. Serve hot.


You will need:
1/2     kilo spaghetti, cooked
2        tablespoons vegetable oil
1/2     clove garlic, minced
1        small onion, finely chopped
1/2     cup vegetarian meat, ground
1/2     cup water
1        pack Italian spaghetti sauce
3        sausages, cut crosswise
1        small green bell pepper, finely chopped
          Salt to taste
          Dash of brown sugar
          Cheese, grated

Here's how:
Saute garlic, onion, and bell pepper in oil.
Add vegemeat and stir occasionally until slightly brown.
Pour in water and tomato sauce.
Season with salt and a dash of sugar.
Simmer until sauce thickens.
Pour on top of cooked spaghetti.
Serve with cheese and sausage toppings.


You will need:
4       cups 1/2-day-old cooked rice
1/2    cup carrots, shredded
1       tablespoon vegetable oil
2       cup broccoli florets
1/4    cup red bell pepper, chopped
1       tablespoon soy sauce

Here's how:
Heat vegetable oil in a skillet.
Add broccoli and bell pepper and stir-fry for 1 minute or until crisp-tender.
Season with soy sauce.
Add rice and stir-fry for 2 minutes more.
Add carrots and stir until well mixed.
Serve hot.


You will need:
12       big marshmallows
12       squares crunchy Graham crackers
2         bars plain chocolate

Here's how:
Roast marshmallows.
Top 6 Graham crackers with chocolates and marshmallows.
    Cover with remaining crackers.
Arrange sandwich on tray.

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