504 brown minute Recipes

minute brown rice, water, lemon juice, lime juice, olive oil, garlic cloves, minced, fresh cilantro (stemmed and chopped ), fresh mint (chopped ), green onion (chopped ), cucumber (seeded and chopped ), tomatoes (seeded and chopped ), grape tomatoes (cut in half , sustitute for plum tomatoes), salt, pepper

brown sugar or penuche fudge, brown sugar, evaporated milk, light corn syrup, vanilla, chopped nuts , optional, butter, preparation, in a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234o to 238o., heat and add vanilla and butter; do not stir. let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. pour or spread in a greased pie plate or 8-inch square pan. score when set and cut into squares when firm., test for soft ball stage, use fresh cold water each time you test the candy. in about 1 cup of cold water , spoon about 1/2 tsp of hot candy. put you hand into the water and push the candy to form a ball. gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

brown sugar, white sugar, cornstarch, butter, milk, vanilla, chopped walnuts or 1/2 cup pecans

brown rice, carrot, thinly sliced, dried shiitake mushroom, wakame seaweed , soaked in cold water for 5 minutes, then drained and chopped, red bell pepper, sliced, rice wine vinegar, agave nectar or 1 tsp honey, low sodium soy sauce (can use vegan soy sauce substitute with very low sodium #295264), fresh ginger, freshly grated, sesame oil, firm tofu, cut into bite-size pieces

fresh orange juice, rice vinegar, fresh tarragon, chopped , or, dried tarragon , 1 to 1 1/2, garlic, minced, salt, more or less to taste, black pepper, freshly ground, canola oil, unsalted butter, brown rice, uncooked, (see note ), chicken stock, roasted smoked skinless turkey, cut in 1/2 dice, dried cranberries , soaked in hot water for 10 minutes & then drained & dried, pecans, coarsely chopped, green onion, sliced, green seedless grape, halved, fresh tarragon, chopped, dried tarragon, orange rind, grated (from 2-3 oranges), salt, black pepper, freshly ground, lettuce greens (spinach, red leaf or boston), fresh tarragon or 1 -1 1/2 tbsp flat leaf parsley, orange , thinly sliced in alf rounds

oil, boneless skinless chicken breast halves (about 1 lb.), garlic powder, divided, dried rosemary leaves, crushed,divided, reduced-sodium chicken broth, water, minute brown rice, uncooked

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

sugar-free instant vanilla pudding mix, cold milk, cooked rice (about white , brown - whatever), raisins, about (or more , i soak mine in hot water for about 15 minutes to soften them), cinnamon

brown minute rice, water, rice vinegar, sugar, salt, sheets nori, assorted filllings - eg. cucumber , asparagus, raw shredded beets/carrots, 1-2 oz extra firm tofu or fish (sashimi grade if raw!)

minute brown rice, yellow onion, minced, margarine, fat-free chicken broth, low sodium soy sauce

minute cooking oats (quick cooking oats), milk, water, cinnamon, fresh apples (cored & diced ), applesauce, hint of brown sugar

uncooked brown basmati rice, salt, stalks celery (medium size, finely chopped ), dried cranberries (the sweetend kind), walnuts (dry roasted for a few minutes and coarsly chopped), peanut oil, walnut oil, sherry wine vinegar, fresh ginger (grated ), liquid honey, salt (to taste), pepper (to taste)

brown minute rice, raw, water, olive oil, onion, chopped, garlic, minced, eggplant, peeled, cut into 1/2 inch cubes, fresh mushrooms, sliced, green pepper, chopped, tomato sauce, chicken broth, dried thyme leaves, crushed

great northern beans, rinsed and drained, diced tomatoes with basil, garlic, and oregano, undrained, vegetable juice, water, frozen mixed vegetables, pepper, uncooked quick-cooking brown rice, pesto sauce

pinto beans or 2 cups adzuki beans, water or 12 cups broth, onion, finely chopped, broccoli, chopped, tamari soy sauce, chopped parsley or 3 tbsp dried parsley, natural oil or 2 tbsp butter, homemade vegetable stock powder, homemade vegetable bouillon cubes, basil, sea salt, cumin powder or 1/2 tsp paprika, sea kelp, cayenne , to taste, honey , to balance flavors (cook 15 minutes (or more), gomashio (optional)

smoked sausage or kielbasa, cut up. the original recipe calls for cutting into 4 pieces but i prefer bite size slices., green pepper chopped, onion diced, diced celery, uncooked minute rice, white or brown ., tomatoes with juice. if using whole , break up with fork., garlic to taste, salt, powder, 1 or 2 cloves fresh, salt to taste, omit if using garlic, a little hot salsa for seasoning if desired