How To make Wild Rice Amadine
2 T Slivered almonds
1 1/2 T Chopped Green Pepper
1 T Chopped Onion
1 T Chopped Chives
1/3 c Margarine
2 2/3 c Hot Water
1 t Instant Beef Bouillon
4 1/2 oz (2 Pks) 5-minute Wild Rice
Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.
How To make Wild Rice Amadine's Videos
Wild Rice Amadine - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Wild Rice Amadine Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Onions; Chopped
1 1/2 tb : Green Pepper; Chopped
4 1/2 oz : (2 Pks) 5-minute Wild Rice
2 2/3 c : Hot Water
1 tb : Chives; Chopped
1 ts : Instant Beef Bouillon
1/3 c : Margarine
2 tb : Slivered Almonds
Fall Harvest Wild Rice Medley FB Crop
This Fall Harvest Wild Rice Medley is packed with roasted beets, apples, squash, crunchy pepitas, kale, and nutty wild rice.
How To Make Sole Meunière With Chef Ludo Lefebvre
When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. After watching Ludo make this lightly fried fish, finished with a healthy dose of brown butter and parsley, get in the kitchen and create this French favorite for yourself.
Check out our website:
Subscribe to our channel:
Download and stream the episodes:
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here:
Follow us on
Twitter:
Facebook:
Instagram:
Pinterest:
Tumblr:
Google+:
Poultry Cooking of Louisiana | A Taste of Louisiana with Chef John Folse & Company
In this episode of “A Taste of Louisiana” from October 18, 1990, Chef John Folse cooks Garlic Roasted Chicken, Dirty Rice and Chicken Mamou with Crab Meat Stuffing. He also makes Fried Chicken Salad with guest Ron Zappe, the owner of Zapp’s Potato Chips in Gramercy, Louisiana. Host: John Folse
Pecan Crusted Lake Trout with Cranberry Rice and Spinach
Potato and almonds balls: you won't be able to stop at one!
They are addictive, just a few ingredients to make delicious hot and cheesy balls!
INGREDIENTS
• 3 potatoes
• Garlic powder
• Pepper
• Parsley
• Salt
• 1 egg
• 250 g fresh mozzarella
• 1 ½ cups almond slices
• 1 cup flour
• Water
• Breadcrumbs
METHOD
Cook 3 potatoes peeled in water.
Beat the potatoes and add garlic powder, pepper, parsley, salt,
Pour an egg and mix.
Cut the fresh mozzarella cheese into small cubes.
Sprinkle salt and pepper and mix.
Sprinkle flour and mix again.
Pour almond slices into a bowl and break them with your hands.
Mix flour with water.
Take some of the mashed potatoes and place a small square of cheese in the middle. Cover it and form a ball.
Place the ball in the mixture of flour and water to cover the entire ball.
Place in the crushed almonds and then cover with breadcrumbs.
Refrigerate for an hour and then fry.
About us: ‘Cookist Wow’ offers you every day fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow:
Have fun with us:
Follow us:
Facebook:
Instagram:
Try also this recipe to: