Fried ice cream and mexican rice 10 points?!
Do you have recipes for either of these!?!?Www@FoodAQ@Com
Answers:
chop half onion one whole tomato two garlic cloves!.!.!.!.put a bit of oil (any oil is fine what you want is to brown it) in a good size pan deep enough space to expand then you add two cups of white rice brown the rice with onion tomato and garlic then once the rice is a nice brown not black make sure it does not burn it must be done on medium heat and stir alot!. once you have the rice at the right color add a 7oz (its a small can) of tomato sauce and four and quarter cups of water (when making rice if you add one cup of rice you add two of water) and you crumble a small cube of chicken or beef buillon (i prefer chicken it gives it a better flavor it compliments the onion and garlic) and spread it around stir once and cover on low heat check occasionally to check if rice still has water, reason why heat must be real lowWww@FoodAQ@Com
I literally tried 5 - 10 mexican rice recipes, and this one is the best!.
Ingredients:
6 ounces tomatoes, very ripe and cored
1/2 medium white onion
1/2 medium jalapeno pepper
***Note: You can either use the 3 ingredients above (tomatoes, onion, jalapeno, or you can skip that and just use 1 cup of Rotel canned tomatoes***
1 cup long grain rice
1/4 cup olive oil
2 minced garlic cloves
1 cup chicken broth (or you can use water and bouillon)
1/2 tablespoon tomato paste
1/2 teaspoon salt
Optional: 1/4 cup fresh cilantro and 1 sliced lime
Directions:
1!. Preheat oven to 350 degrees
2!. Process tomato and onion in food processor; remove seeds from jalapeno and mince (or use Rotel)
3!. Place rice in fine mesh strainer and wash under cold water until water runs clear (do not skip this step or the rice could be gummy / gooey)
4!. Heat oil on the stove on medium heat in an ovensafe pan or dutch oven with lid (or you can do it in a saucepan and transfer to a casserole dish for the oven later)
5!. Add rice and stir-fry until golden - about 6 to 8 minutes
6!. Reduce heat to medium, add garlic and jalapeno, cook for 2 more minutes, stirring constantly
7!. Stir in broth, pureed mixture, tomato paste, and salt!. Bring to a boil!.
8!. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, about 30 - 35 minutes!. Take it out and stir / fluff with a fork after 15 minutes!.
9!. Garnish with cilantro and lime (optional)
Enjoy! This makes enough for about 2 - 4 servings, depending on the serving size!.Www@FoodAQ@Com
Ingredients:
6 ounces tomatoes, very ripe and cored
1/2 medium white onion
1/2 medium jalapeno pepper
***Note: You can either use the 3 ingredients above (tomatoes, onion, jalapeno, or you can skip that and just use 1 cup of Rotel canned tomatoes***
1 cup long grain rice
1/4 cup olive oil
2 minced garlic cloves
1 cup chicken broth (or you can use water and bouillon)
1/2 tablespoon tomato paste
1/2 teaspoon salt
Optional: 1/4 cup fresh cilantro and 1 sliced lime
Directions:
1!. Preheat oven to 350 degrees
2!. Process tomato and onion in food processor; remove seeds from jalapeno and mince (or use Rotel)
3!. Place rice in fine mesh strainer and wash under cold water until water runs clear (do not skip this step or the rice could be gummy / gooey)
4!. Heat oil on the stove on medium heat in an ovensafe pan or dutch oven with lid (or you can do it in a saucepan and transfer to a casserole dish for the oven later)
5!. Add rice and stir-fry until golden - about 6 to 8 minutes
6!. Reduce heat to medium, add garlic and jalapeno, cook for 2 more minutes, stirring constantly
7!. Stir in broth, pureed mixture, tomato paste, and salt!. Bring to a boil!.
8!. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, about 30 - 35 minutes!. Take it out and stir / fluff with a fork after 15 minutes!.
9!. Garnish with cilantro and lime (optional)
Enjoy! This makes enough for about 2 - 4 servings, depending on the serving size!.Www@FoodAQ@Com
(Fried Mexican Ice Cream)
1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs -- crushed fine
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream
Use vanilla or other flavors if you prefer!.
Scoop out 4 or 5 balls of ice cream, return to freezer!. Mix cornflake
crumbs, cinnamon and sugar!. Roll frozen ice cream balls in half the
crumb mixture and freeze again!. Beat egg and dip coated balls in egg,
then roll again in remaining crumbs!. Freeze until ready to use!.
For thicker coating, repeat dipping in egg and rolling in crumbs!.
When ready to serve, heat oil to 450 degrees!. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into the hot oil
for 1 minute!. Immediately remove and place in dessert compote!. Drizzle
with honey and top with a dollop of whipped cream!. Continue to fry ice
cream balls one at a time!. Balls will be crunchy on the outside and just
beginning to melt on the inside!.Www@FoodAQ@Com
1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs -- crushed fine
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream
Use vanilla or other flavors if you prefer!.
Scoop out 4 or 5 balls of ice cream, return to freezer!. Mix cornflake
crumbs, cinnamon and sugar!. Roll frozen ice cream balls in half the
crumb mixture and freeze again!. Beat egg and dip coated balls in egg,
then roll again in remaining crumbs!. Freeze until ready to use!.
For thicker coating, repeat dipping in egg and rolling in crumbs!.
When ready to serve, heat oil to 450 degrees!. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into the hot oil
for 1 minute!. Immediately remove and place in dessert compote!. Drizzle
with honey and top with a dollop of whipped cream!. Continue to fry ice
cream balls one at a time!. Balls will be crunchy on the outside and just
beginning to melt on the inside!.Www@FoodAQ@Com
El Chico Fried Ice Cream
1 qt!. vanilla ice cream
1 cup corn flake crumbs
1/2 cup sugar
1/2 tsp!. cinnamon
also:
Chocolate syrup
Whipped cream
Maraschino cherries
Oil
Prepare 5 hours in advance !.!.!. Combine crumbs, sugar, and cinnamon in a shallow pan!. Let ice cream soften slightly for 5 minutes!. Make 6 balls of ice cream, roll in crumb mixture until well coasted, pressing coating into ice cream!. Wrap in almiumim foil and freeze for 5 hours!.
Heat oil to 450 degrees!. Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds!. Place in dessert dish, decorate with toppings, whipped cream and a cherry!. Serve immediately!.
Mexican Rice
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Directions
1Adjust rack to middle position and preheat oven to 350!.
2Process tomato and onion in processor or blender until pureed and thoroughly smooth!. Transfer mixture to measuring cup and reserve exactly 2 cups!. Discard excess!.
3Remove ribs and seeds from 2 jalapenos and discard!. Mince flesh and set aside!. Mince remaining jalapeno!. Set aside!.
4Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes!.Shake rice vigorously to remove excess water!.This step removes the starch from the rice so it will not stick!. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY!.
5Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes!. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine!.) Drop a few rice grains in and if they sizzle then it is ready!. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes!.
6Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes!.
7Stir in broth, pureed mixture,tomato paste, and salt!. Increase heat to medium high, and bring to a boil!.
8Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes!.Stir well after 15 minutes!.
9Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately!.
10Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes!. Don't use those awful hard and underipe tomatoes that are at most supermarket chains!. Just be sure that the processed tomatoes and the one onion equals 2 cups!. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference!.
11Edited 8-21-06: Do not skip any of the steps!. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice!. It will only take two minutes of your time but it makes the difference!.
12Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks!. This rice also freezes well!. For Freezing Ahead: Cool, portion and freeze in a ziploc bag!. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through!.
13You'll love this rice! Money back guarantee!.Www@FoodAQ@Com
1 qt!. vanilla ice cream
1 cup corn flake crumbs
1/2 cup sugar
1/2 tsp!. cinnamon
also:
Chocolate syrup
Whipped cream
Maraschino cherries
Oil
Prepare 5 hours in advance !.!.!. Combine crumbs, sugar, and cinnamon in a shallow pan!. Let ice cream soften slightly for 5 minutes!. Make 6 balls of ice cream, roll in crumb mixture until well coasted, pressing coating into ice cream!. Wrap in almiumim foil and freeze for 5 hours!.
Heat oil to 450 degrees!. Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds!. Place in dessert dish, decorate with toppings, whipped cream and a cherry!. Serve immediately!.
Mexican Rice
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Directions
1Adjust rack to middle position and preheat oven to 350!.
2Process tomato and onion in processor or blender until pureed and thoroughly smooth!. Transfer mixture to measuring cup and reserve exactly 2 cups!. Discard excess!.
3Remove ribs and seeds from 2 jalapenos and discard!. Mince flesh and set aside!. Mince remaining jalapeno!. Set aside!.
4Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes!.Shake rice vigorously to remove excess water!.This step removes the starch from the rice so it will not stick!. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY!.
5Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes!. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine!.) Drop a few rice grains in and if they sizzle then it is ready!. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes!.
6Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes!.
7Stir in broth, pureed mixture,tomato paste, and salt!. Increase heat to medium high, and bring to a boil!.
8Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes!.Stir well after 15 minutes!.
9Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately!.
10Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes!. Don't use those awful hard and underipe tomatoes that are at most supermarket chains!. Just be sure that the processed tomatoes and the one onion equals 2 cups!. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference!.
11Edited 8-21-06: Do not skip any of the steps!. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice!. It will only take two minutes of your time but it makes the difference!.
12Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks!. This rice also freezes well!. For Freezing Ahead: Cool, portion and freeze in a ziploc bag!. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through!.
13You'll love this rice! Money back guarantee!.Www@FoodAQ@Com
Fried Ice Cream:
Ingredients
1 pint ice cream
1 beaten egg
1/4 teaspoon vanilla
2 1/2 cups of sweetened corn flakes
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 teaspoon vanilla
cooking oil, for deep fat frying
whipped cream (optional)
1!. Place 4 scoops (about 1/2 cup each) of ice cream in a small pan!.
2 !.Freeze for 1 hour or till firm!.
3!. In a small mixing bowl stir together egg and vanilla!.
4!. In a pie plate carefully stir together cereal and cinnamon!.
5!. Dip each frozen ice cream ball in the egg mixture, and then roll them in the cereal mixture!.
6!. Return coated ice cream balls to freezer and freeze for 1 hour or till firm!.
7!. Reserve the remaining cereal mixture!.
8!. In a small mixing bowl stir together egg and vanilla!.
9!. Remove coated ice cream balls from the freezer!. Dip balls in egg mixture, and then roll them in the remaining cereal mixture and return to pan!.
10!. Cover and freeze for several hours or till firm!.
11!. In a deep fat fryer or a heavy saucepan, fry frozen coated ice cream balls one or 2 at a time, in deep hot oil (375°F) for 15 seconds or till golden brown!.
12!. Drain on paper towels; return the fried ice cream balls to freezer while frying the remaining balls!.
13!. Serve immediately with whipped cream (if desired)!.
Fried Ice Cream 2:
INGREDIENTS
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying
DIRECTIONS
1!. Scoop ice cream into 8 - 1/2 cup sized balls!. Place on baking sheet and freeze until firm, about 1 hour!.
2!. In a shallow dish, combine cornflakes and cinnamon!. In another dish, beat egg whites until foamy!. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely!. Repeat if necessary!. Freeze again until firm, 3 hours!.
3!. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C)!.
4!. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden!. Drain quickly on paper towels and serve immediately!.
Easy Mexican Rice:
INGREDIENTS
1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15!.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14!.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce
DIRECTIONS
1!. In a saucepan bring 3 cups water to a boil!. Add rice and stir!. Reduce heat, cover and simmer for 45 minutes!. Remove from heat and let stand for 15 minutes!.
2!. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce!.
3!. Cook over medium heat until heated through!.
Hope these help :0)Www@FoodAQ@Com
Ingredients
1 pint ice cream
1 beaten egg
1/4 teaspoon vanilla
2 1/2 cups of sweetened corn flakes
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 teaspoon vanilla
cooking oil, for deep fat frying
whipped cream (optional)
1!. Place 4 scoops (about 1/2 cup each) of ice cream in a small pan!.
2 !.Freeze for 1 hour or till firm!.
3!. In a small mixing bowl stir together egg and vanilla!.
4!. In a pie plate carefully stir together cereal and cinnamon!.
5!. Dip each frozen ice cream ball in the egg mixture, and then roll them in the cereal mixture!.
6!. Return coated ice cream balls to freezer and freeze for 1 hour or till firm!.
7!. Reserve the remaining cereal mixture!.
8!. In a small mixing bowl stir together egg and vanilla!.
9!. Remove coated ice cream balls from the freezer!. Dip balls in egg mixture, and then roll them in the remaining cereal mixture and return to pan!.
10!. Cover and freeze for several hours or till firm!.
11!. In a deep fat fryer or a heavy saucepan, fry frozen coated ice cream balls one or 2 at a time, in deep hot oil (375°F) for 15 seconds or till golden brown!.
12!. Drain on paper towels; return the fried ice cream balls to freezer while frying the remaining balls!.
13!. Serve immediately with whipped cream (if desired)!.
Fried Ice Cream 2:
INGREDIENTS
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying
DIRECTIONS
1!. Scoop ice cream into 8 - 1/2 cup sized balls!. Place on baking sheet and freeze until firm, about 1 hour!.
2!. In a shallow dish, combine cornflakes and cinnamon!. In another dish, beat egg whites until foamy!. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely!. Repeat if necessary!. Freeze again until firm, 3 hours!.
3!. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C)!.
4!. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden!. Drain quickly on paper towels and serve immediately!.
Easy Mexican Rice:
INGREDIENTS
1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15!.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14!.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce
DIRECTIONS
1!. In a saucepan bring 3 cups water to a boil!. Add rice and stir!. Reduce heat, cover and simmer for 45 minutes!. Remove from heat and let stand for 15 minutes!.
2!. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce!.
3!. Cook over medium heat until heated through!.
Hope these help :0)Www@FoodAQ@Com
For mexican rice!.
In a sauce pan put oil!. Wait till the oil heats up!.
Add 11/2 cup of rice!. fry until it's a white or a light brown!.
Then you add water at least a cup or cup in a half!.
The you add tomato pace!.!. also 1/2 a cup of that!.!. and
a cube of chicken bouillon!. Reduce the heat to medium!. Cover, once the rice is soft it's done!.!. IF it's not fully cooked by the time the water is absorbed add a little more water!.Www@FoodAQ@Com
In a sauce pan put oil!. Wait till the oil heats up!.
Add 11/2 cup of rice!. fry until it's a white or a light brown!.
Then you add water at least a cup or cup in a half!.
The you add tomato pace!.!. also 1/2 a cup of that!.!. and
a cube of chicken bouillon!. Reduce the heat to medium!. Cover, once the rice is soft it's done!.!. IF it's not fully cooked by the time the water is absorbed add a little more water!.Www@FoodAQ@Com
get your ice cream (i like plain vanilla) crush up some kind of flanky cereal (like frosted flakes or something) take out the ice cream and make it into a ball!.!.!. put it on wax paper and put it back into the freezer for about an hour!.!. take it out !.!. roll it in the cereal and put it back into the freezer for about a half an hour take it out and put it in the deep fryer for only about 60 seconds!.!. if you dont have a deep fryer boil oil in a pan on the stove(enough oil to cover the ice cream ball) this way makes a mess though! good luck!!Www@FoodAQ@Com
http://homecooking!.about!.com/library/arc!.!.!.
Lots of recipes there!. The trick is REALLY hot oil!.
By "Mexican rice" do you mean fried rice!?
http://www!.mex-recipes!.com/mexican-rice-!.!.!.Www@FoodAQ@Com
Lots of recipes there!. The trick is REALLY hot oil!.
By "Mexican rice" do you mean fried rice!?
http://www!.mex-recipes!.com/mexican-rice-!.!.!.Www@FoodAQ@Com
here its my favorite recipe
http://www!.youtube!.com/watch!?v=f6ldbuP96!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=f6ldbuP96!.!.!.Www@FoodAQ@Com
search the internetWww@FoodAQ@Com
Yes!.Www@FoodAQ@Com
check out google or cooks!.com cuz im no cook ;)Www@FoodAQ@Com