Biryani Rice Salad
The Salad:
- 1 bag Biryani Rice
- 1 bag Zesty Baby Greens
- Pistachios
The Dressing:
- 6oz (3/4 cup) Plain Yogurt
- 2 tbsp Grapefruit Vinegar
- 1 tbsp Honey
- Lemon Pepper to taste
Thaw Biryani Rice and mix with greens.
Make dressing: Mix 3/4 cup (6oz) plain yogurt with 2 tbsp grapefruit vinegar, 1 tbsp honey and lemon pepper to taste.
Mix salad with dressing and top with pistachios.
Get creative! Add apples or other fresh fruit!
Berry Wild Salad
- 1 pkg fully cooked wild rice (or 3 cups cooked and cooled)
- 1 can mandarin oranges, drained
- 1/2 cup Golden Berry Blend
- 1/2 cup toasted slivered almonds
- 1 tub Perlini mozzarella balls
- 1/2 tsp 21 Seasoning salute
- 1/2 cup Raspberry Dressing
- Salt to taste
Mix all ingredients and chill. It's that simple!
As always, these are guidelines. If you really like something, add more. if you don't care for something, leave it out. add or subtract ingrdients to suit your taste - or what you have in the 'fridge!
Berries and Balsamic
This is a simple, yet elegant dessert idea. Your choice of berries (our first choice is raspberries, but absolutely any will do!) a bit of sugar, and a good-quality balsamic vinegar sets the stage for a dessert that is special enough for company, yet simple enough for any night of the week.
- 1 bag frozen Berries of your choice
- 1/4 cup sugar
- 2 tbsp Balsamic Vinegar
Thaw berries in microwave for 4-5 minutes.
Add 1/4 cup sugar and 2 tbsp balsamic vinegar. Microwave 4-5 minutes until hot and syrupy.
Serve hot, warm, or cold over your favorite cake, ice cream, or fruit.
For stove top, follow same basic directions. Thaw berries, add sugar and balsamic, bring to boil, and serve.
BBQ Pizza with Crumbled Blue Cheese
This is a an unusually good combination of flavors—perfect for any weather!
- Organic Pizza Crust
- KC BBQ Sauce
- Party Meatballs
- Crumbled Blue Cheese
Preheat oven to 425°.
Spread sauce on top of crust. Slice meatballs in half, if desired, and place atop sauce. Sprinkle desired amount of blue cheese on top and bake about 15 minutes or until desired doneness.
Bananas Foster
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Banana Coconut Muffins
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ripe bananas, mashed (1 1/2 cup)
- 2 sticks (1cup) unsalted butter, melted
- 1 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups coconut
Put oven rack in middle position and preheat oven to 375°Mix together flour, baking powder, and salt in a bowl. Mix bananas, butter, sugar, egg, vanilla, and 1 cup coconut in a large bowl until well blended, then add flour mixture until flour is just moistened.
Divide batter among muffin cups and sprinkle with remaining coconut. Bake until muffins are golden, about 25 minutes. Cool slightly and enjoy warm.
Banana Buritto
Spread about 2 Tablespoons of Peanut Butter on and Flour Tortilia and place a banana in the center. Drizzle the banana with honey and roll up like a wrap. These were really popular as an after school snack as well!!
Banana Pudding
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 3 cups milk, low fat or whole
- 3 large egg yolks
- 3 tablespoons butter, room temperature
- 2 teaspoons vanilla
- vanilla wafer cookies
- 3 to 4 bananas, ripe but firm
- sweetened whipped cream or whipped topping
- banana slices for garnish
In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.
Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.
In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana.
Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding.
Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream.
Garnish each serving with a few slices of banana and a mint sprig if desired.
Banana Cream Cheese Bread
- 8 oz pkg cream cheese, softened
- 1 cup sugar
- 1/4 cup butter
- 1 cup mashed banana
- 2 eggs
- 2-1/4 cup flour
- 1-1/2 tsp baking powder
- 1/2 tsp soda
- 1 cup chopped nuts
Combine softened cream cheese, sugar and butter, mixing until well blended.
Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts.
Pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 1 hour and 10 minutes.
Cool 10 minutes before removing from pan.
Banana Bread Pudding
- 4 croissants (1 or 2 day old) cubed into 3/4 inch pieces
- 1 cup sliced bananas, 1/4 inches thick 3 eggs
- 3/4 cups sugar
- 1/4 cup melted butter
- 2 cups milk
- 1 1/2 tsp. Vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
Toss croissant cubes with melted butter. Put buttered cubes and bananas in greased 2 quart casserole dish.
In a separate bowl beat the eggs, then add the milk, vanilla, cinnamon, sugar, nutmeg and salt. Pour the mixture over the bread and bananas.
Bake uncovered at 375° for 40 minutes or until knife inserted in the center comes out clean.
Baked Orange or White Roughy
- 6 Pieces (~2 Pkgs.) Roughy
- 1 Pkg. Vinta Crackers (crumbled)
- 1/4 Lb. Butter (1 stick)
- 1/2 Cup Fresh Parsley (chopped)
Defrost, rinse & pat fish dry. Crumble crackers & mix with parsley. Layer into a 9 x 13 ungreased pan half the cracker crumbs, fish, remaining crumbs. Dot top with butter. Bake in 350 degree oven for 30-40 minutes.
Serves 4 with leftovers No need to season, as the flavor of the crackers was sufficient. However, feel free to enhance with any other seasonings.
Autumn Israeli Couscous
- 1 box Israeli Couscous
- 1 qt Vegetable Broth
- 1 pkg Shallots
- 1/2 cup Toasted Pine Nuts
- 1/2 cup Dried Cranberries
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Cinnamon
- Salt and 21 Seasoning Salute, to taste
Dice shallots and sauté in 1 tbsp butter or olive oil about 3 minutes. Add 1 box couscous and 1 qt vegetable broth, along with the apple cider vinegar, spices and seasonings.
Cover, reduce heat, and simmer about 20 minutes. Consistency will be creamy, not dry. Not all liquid will be fully absorbed.
Stir in Dried Cranberries and Pine Nuts, and enjoy as a side dish with Chicken, stuffed Pork Chops, or favorite vegetarian dish.