-Foodaholic-

[jamesbond]

Oreo-Pistachio Dessert

INGREDIENTS

1 (15 ounce) bag Oreo cookies, rolled into crumbs
1⁄3 cup melted butter
1 (3 ounce) package instant pistachio pudding mix
1 1⁄2 cups milk
1 quart vanilla ice cream, softened
1 (8 ounce) container Cool Whip

DIRECTIONS

Mix Oreos and butter, divide.Spread 1/2 on bottom of 8x11" pan. Reserve other 1/2 of crumbs for top. Prepare pudding, using the milk, according to directions on box. Mix all remaining ingredients and pour over half cookie crumbs. Sprinkle the rest of the crumbs on top. Freeze.[/b]

[lovemarie]

Thanks much sir @jamesbond for that yummy recipe!

Continuation of Rice Cooker Recipes...

Rice Cooker Pasta Cubano


Yes, you can make pasta in your rice cooker! This noodle casserole is delicious proof. 

Serves 3 
Prep Time 15 minutes 
Cooking Time 25 minutes

1 tablespoon olive oil
400 grams ground round
1 cup minced red or green bell peppers
1/2 cup minced onions         
salt, to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
2 cups water
1 cup canned diced tomatoes
2 tablespoons sliced green olives
1 teaspoon olive oil
2 cups uncooked elbow macaroni or penne
grated Parmesan cheese, for topping 

1  In a medium pan, heat olive oil. Add ground round and cook until browned.  Add bell peppers and minced onions; sauté until soft and fragrant. Season with salt, cumin, and oregano. Remove from heat and add Worcestershire sauce.

2  Transfer beef mixture to the rice cooker. Add water, diced tomatoes, olives, olive oil, and uncooked pasta; mix together. Turn on the rice cooker and let the mixture cook.

3  When the rice cooker switches to the warm setting, check the doneness of the pasta. If the pasta is not yet cooked, add a little water and turn on the rice cooker again. Do not leave the rice cooker on warm for a long time or the pasta will be too soft.

4  Once pasta is al dente, transfer to a platter and sprinkle cheese on top.

[Troll Montero]

SINALSAL(SINangag ALamang inaSAL)

Preparation:

Mag balat nang bawang mga limang piraso, tapos hiwain nang maliit.

Ihanda ang bahaw na kaning lamig mga 2 cup

Isang kutsaritang Alamang(Bagoong Hipon)

Painitin ang mantika sa kawali

ilagay ang bawang

kapag medyo sunod na ilagay ang Alamang

At isunod ang kaning lamig

Isangag mabuti at isalin sa plato

iServed

Prequel:

Bago mag luto nang SInangag na may Alamang maari muna kayong Bumili sa Mang Inasal or Bacolod Chicken haws nang Manok na INASAL..

easy cooking huh!

[lovemarie]

SINALSAL(SINangag ALamang inaSAL)

Preparation:

Mag balat nang bawang mga limang piraso, tapos hiwain nang maliit.

Ihanda ang bahaw na kaning lamig mga 2 cup

Isang kutsaritang Alamang(Bagoong Hipon)

Painitin ang mantika sa kawali

ilagay ang bawang

kapag medyo sunod na ilagay ang Alamang

At isunod ang kaning lamig

Isangag mabuti at isalin sa plato

iServed

Prequel:

Bago mag luto nang SInangag na may Alamang maari muna kayong Bumili sa Mang Inasal or Bacolod Chicken haws nang Manok na INASAL..

easy cooking huh!

Namiss ng kusina ni lovemarie mga recipe mo TM ah..

Mukang masarap nga yang SINALSAL hmmm...

Welkem bek troll!

[razorsharp]

SINALSAL(SINangag ALamang inaSAL)

Preparation:

Mag balat nang bawang mga limang piraso, tapos hiwain nang maliit.

Ihanda ang bahaw na kaning lamig mga 2 cup

Isang kutsaritang Alamang(Bagoong Hipon)

Painitin ang mantika sa kawali

ilagay ang bawang

kapag medyo sunod na ilagay ang Alamang

At isunod ang kaning lamig

Isangag mabuti at isalin sa plato

iServed

Prequel:

Bago mag luto nang SInangag na may Alamang maari muna kayong Bumili sa Mang Inasal or Bacolod Chicken haws nang Manok na INASAL..

easy cooking huh!

ehem - DOBLE SALSAL: same recipe but good for two servings. o ha.

[lovemarie]

More rice cooker recipes...

Fish Congee

Cooking congee in the rice cooker frees you up for other chores, making this the perfect breakfast option for those busy mornings.  

Serves 2 to 3
Prep Time 10 minutes, 
      plus marinating time
Cooking Time 20 minutes 

For the marinade  
1/2 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon Chinese rice wine
white pepper, to taste

300 grams white fish fillet, sliced into 2-inch pieces

3/4 cup jasmine rice, washed

1/4 cup glutinous rice (malagkit), washed

4 cups water 
      (vegetable or chicken stock can also be used)

1 (1/2-cm) piece ginger, grated
salt, to taste

chopped green onions, fried wanton strips, 
      fried sliced shallots, and ginger strips, for topping
soy sauce, sesame oil, and white pepper, to taste

1  Make the marinade: mix together all ingredients in a medium-sized bowl.

2  Add fish and marinate for 10 minutes.

3  Place rice, water or stock, ginger, and salt in the rice cooker. Set to cook. Stir it once or twice.

4  After 10 minutes, add fish fillets. Let it cook until the rice cooker switches to the warm setting.

5  Divide congee among bowls. Sprinkle green onions, fried wonton strips, fried shallots, and ginger strips on top. Adjust seasoning by adding soy sauce, sesame oil, and white pepper.

[razorsharp]

i have a hankering for takoyaki balls. yummmm. may japanese food court na malapit din sa pinoy town dito e. kakagutom tuloy. first tasted this nung college.

[lovemarie]

Chili Con Carne

Cooking the chili con carne in your rice cooker makes the meat tender and tasty. The chocolate may be a surprising addition, but give it a shot—it adds a surprising depth of flavor to the dish.

Serves 4 to 5 
Prep Time 15 minutes
Cooking Time 25 minutes

1 1/2 tablespoons vegetable oil
3/4 cup chopped onions
2 cloves garlic, minced
350 grams ground beef or ground round
1 teaspoon ground cumin
2 teaspoons chili powder
1 green chili, seeded and minced
1 (800-gram) can diced tomatoes
1 cup water
1 (400-gram) can kidney beans, drained and rinsed
salt and pepper, to taste
1 tablespoon grated semisweet chocolate
tortilla chips, to serve

1  In a medium frying pan or wok, heat oil. Add onions and sauté until translucent. Add garlic and sauté until  fragrant. Add ground beef. Season with cumin and chili powder. Cook until meat turns brown, about 5 minutes.

2  In the rice cooker, mix cooked ground beef with green chili, tomatoes, water, and kidney beans. Season with salt and pepper. Turn on the rice cooker.

3  When the rice cooker switches to the warm setting, mix in grated chocolate.

4  Transfer to a serving bowl. Serve with tortilla chips on the side.

Serving tip:   Prepare a big batch of this versatile Mexican dish!  It makes for a delicious filling for tacos, nachos, andquesadillas

[razorsharp]

ang masarap ibudbod sa ibabaw ng chili con karne ay yung dinurog na sky flakes or any saltine crackers. yung iba naman gusto chopped raw onions sa ibabaw. tapos kung gusto nyo rin ng may sipa ng konti lagyan nyo naman ng konting tabasco hot sauce before serving. hayyy kakagutom.

[jamesbond]

lupit nung SINALSAL ni brader Troll... kakagutom much.... chili con carne masarap i-ibabaw sa hotdog sandwich.... rapsa!

[jamesbond]

^ang lupit kosa ng Jolibi mo..... parang na tipos hahaha...

[lovemarie]

Oishi!

[lovemarie]

Rice Cooker Recipes...

Chicken and Seafood Paella


Cooking paella may seem intimidating, but with our simplified version, it's as easy as turning on your rice cooker! 

Serves 4 
Prep Time 10 minutes 
Cooking Time 25 minutes

4 to 6 tablespoons extra virgin olive oil

1 piece Spanish chorizo, sliced

1/2 cup sliced chicken fillets,
seasoned  with salt and smoked paprika

6 pieces mussels, cleaned and beards  removed

1 1/2 cups water

salt, to season

pinch of saffron

1/4 teaspoon smoked sweet paprika  (pimenton dulce)

2 cups uncooked Japanese rice

1/2 cup canned diced tomatoes, drained

1/4 cup green peas

1/2 cup diced green bell pepper

5 pieces large shrimp, peeled

1 lemon, sliced into wedges


1  Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside.  In the same pan, fry chicken until golden brown; set aside. 

2  In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

3  Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

4  In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

5  After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges

[lovemarie]

Summer Desserts

Mango Pearl Sago Layers



Infuse the popular dessert Mango Float with the equally popular drink of mango sago and you have a deliciously sweet and creamy dessert in a flash.

Yield 5 to 6 small glasses  
Prep Time 15 minutes  
Chill Time 20 to 30 minutes

 

2 cups all-purpose cream

1 1/4 cups (300 ml) condensed milk

2 ripe mangoes, thinly sliced

1 1/2 cup cooked sago, small

1 pack crushed graham crackers

chocolate wafer sticks for garnish

 
1  In a bowl, pour in all-purpose cream and gradually add condensed milk (you may opt to add more or less to achieve your desired sweetness). Mix until well blended.

2  Fold in half of the sago to the cream mixture.

3  Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour cream mixture, top with sliced mangoes, and sprinkle with sago. Repeat process to make 2 or 3 layers, ending with sprinkle of crushed graham crackers on top.

4  Garnish with sliced mango, a dollop of sago, and chocolate wafer stick (if desired). Chill and serve.

How to cook sago:  Cook 1 1/2 cups sago in 3 cups boiling water. (Like it sweeter? Add 2/3 cup of brown sugar.) Stir constantly to avoid clumping. Boil until the sago pearls turn translucent. Rinse in cold water. Drain.

 

[razorsharp]

Rice Cooker Recipes...

Chicken and Seafood Paella


Cooking paella may seem intimidating, but with our simplified version, it's as easy as turning on your rice cooker!

Serves 4
Prep Time 10 minutes
Cooking Time 25 minutes

4 to 6 tablespoons extra virgin olive oil

1 piece Spanish chorizo, sliced

1/2 cup sliced chicken fillets,
seasoned  with salt and smoked paprika

6 pieces mussels, cleaned and beards  removed

1 1/2 cups water

salt, to season

pinch of saffron

1/4 teaspoon smoked sweet paprika  (pimenton dulce)

2 cups uncooked Japanese rice

1/2 cup canned diced tomatoes, drained

1/4 cup green peas

1/2 cup diced green bell pepper

5 pieces large shrimp, peeled

1 lemon, sliced into wedges


1  Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside.  In the same pan, fry chicken until golden brown; set aside.

2  In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

3  Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

4  In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

5  After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges

hmmm 10 mins prep time sa eksperto pero 1 hr sa nangangapa pa lang hehe. sige, masubukan ito pag sinipag na ako. mukhang masarap e.