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January 2019

Rice Recipes

Wild Game Recipes

Venison Parmesan

Venison Parmesan Recipe
1 pound venison steak 1/4 inch thick salt and pepper 1 egg 2 teaspoons water 1/2 cup grated ...

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Roasted Tomato and Rice Salad Recipe

Roasted Tomato and Rice Salad recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Roasted Tomato and Rice Salad recipe  PDF


2 Tomatoes
3 c White or Brown Rice cooked
DRESSING 1/3 c Olive Oil
1/4 c Wine Vinegar
1 Lemon juice of
1/4 c Parsley chopped
Salt Pepper Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mi the dressing ingredients together and toss with the rice and tomatoes. Season with salt and pepper to taste. Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol. Source: San Francisco Chronicle Typed by Katherine Smith Kook Net: The Shadow Zone IV Stinson Beach, CA

Roasted Tomato and Rice Salad recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
485 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Roasted Tomato and Rice Salad recipe  PDF   Rice recipes RSS   New

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1/2 lb Boneless chicken breasts cut into 1/4 strips Marinade: 2 Egg whites, beaten 2 tb Cornstarch 1/8 ts Salt Deep fry 3 c Peanut oil Assembly 17 oz Can creamed corn 3 c Chicken stock 1 tb Light soy sauce Salt and amp pepper to taste Sesame oil Cut the chicken and pat dry on paper towels. Mi with the egg white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup ...

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