Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. It is traditionally made by sautéing the rice in a skillet with oil or fat until it is colored golden brown. Water or chicken broth is then added, along with tomatoes in the form of chopped tomatoes or tomato sauce.

Despite its name, Spanish rice is not a popular dish in Spain or in Spanish cuisine; rice dishes in Spain are often yellow in color due to the inclusion of saffron. Mexican-style Spanish rice, however, is red, from being cooked with tomato sauce or tomato paste and is often referred to as “red rice” (Spanish: arroz rojo) in Mexico.

In Iran and Persian cuisine it is called estanboli polo. It dates back to Qajar Iran. It is known as Persian tomato rice in the Western world.

Ingredients

• 1 1/2 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 small white onion, finely chopped
• 1 cup white rice, long grain, uncooked
• 1 3/4 cups chicken or vegetable broth
• 2 1/2 tablespoon tomato paste
• 1/4 tablespoon salt
• 1 serrano or jalapeno pepper , whole (optional)
• 1 sprig coriander / cilantro
• Optional garnish
• Finely chopped coriander/cilantro leaves

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, and then add onion. Cook for 4 – 5 minutes until translucent (not browned /golden).

Step 2

Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.

Step 3

Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.

Step 4

Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).

Step 5

Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.

Step 6

Fluff with fork then serve! (Optional: garnish with extra coriander)

Meatballs are one of the delicious dishes made from minced meat. Meatballs and the mashed potatoes are nutritious and high-calorie food because of the meat as well as the spices used in its preparation. If you are looking for a quick meal check out our meatballs and mashed potatoes recipe.

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are commonly known as fishballs.

Ingredients

• Meatballs
• 500 gr ground beef
• 1 egg
• 1 onion
• 1 tablespoon chickpea flour
• 1 tomato
• 2 tablespoon tomato paste
• 1/2 tablespoon turmeric
• 1/2 tablespoon salt
• 1/8 tablespoon pepper
• Mashed Potatoes
• 750 gr potatoes
• 5/8 cup milk
• 2 tablespoon butter
• 1/4 tablespoon salt

Instructions

Step 1

First, peel and wash the onion. Then grate onion with a fine grater. Discard the water and pour the onion in a large bowl.

Step 2

Add the minced meat and mix well.

Step 3

Break the egg into a bowl and mix well to whisk the yolks and whites. Then add it to the bowl of minced meat and stir.

Step 4

Sprinkle salt, turmeric, and pepper over salt and add 1 tablespoon chickpea flour and knead meat. You can add another tablespoon of chickpea flour if you find the mixture is too loose.

Step 5

To prepare the meatballs, take a spoonful of mixture and rotate it with your palm to form round ping pong ball-sized meatball.

Step 6

Heat about oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through.

Step 7

Now prepare the meatballs sauce. To do this, first, wash the tomatoes thoroughly and crush them on the kitchen board with a sharp knife. Pour oil into the pan and allow it to heat up on the stove over medium heat. Then add the tomato paste and sauté for 5 minutes. Then add the chopped tomatoes with salt and black pepper and stir to taste the ingredients. Finally, add a cup of water to the pan and let the sauce thicken.

Step 8

Finally, place the fried meatballs in the sauce and allow them to cool slightly and taste well. You can serve meatballs with rice or cooked vegetables.

Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.

It is commonly associated with US Cuisine[citation needed], however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.

Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early Banana pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.

Ingredients

• 3/4 cup sugar
• 1/4 cup + 2 tbsp Corn starch 
• 1/4 tsp Salt 
• 6 Egg yolks 
• 3 1/2 cups whole milk
• 2 tbsp butter
• 1/2 tsp vanilla 
• 1/2 cup high-fat cream
•  2 tbsp sugar powder
•  3-4 large bananas
• 150 g shortbread biscuits

Instructions

Step 1

Pour corn starch, sugar, salt, and egg yolk into the medium-sized saucepan. Then add the milk and mix and place it on medium heat. Stir constantly (1-2 minutes). Reduce the heat when you see the bubbles and let it boil for another couple of minutes and stir until it thickens.

Step 2

Remove saucepan from heat and add butter and vanilla immediately. Stir until the butter is melted. Pour the mixture into a large bowl and cover it. Then put it in the fridge for a few hours to cool. If you do not have time and want to make pudding faster, place the bowl in an ice-filled pan and stir the pudding to cool.

Step 3

Peel and cut the bananas until the pudding has cooled. Crush the biscuits into small pieces. To make the cream, pour the high-fat cream into a large bowl. Stir it for a long time until the trace of the stirrer remains on it. Then add the sugar powder and stir again. When the cream is formed, stop stirring immediately, otherwise, it loses shape and becomes soft. Pour the cream into the cold pudding and sprinkle with a spatula.

Step 4

Now it’s time to combine the banana pudding layers. In each glass (or bowl), pour a large spoonful of cooled pudding. Then pour a layer of biscuit and place a banana layer on top. Repeat this again and then pour a layer of pudding again. Pour some biscuits and sprinkle over the last layer. Then place the pudding in the fridge before serving.

Zucchini fries is a good alternative for potato fries. Of course if you are searching for yummy and delicious food for dinner! In this article I’ll teach how to make this food.

Interesting Facts About Zucchini Fries

• These types of zucchini  have just 35 calories per serving!
• They’re healthier than French fries because zucchini is lower in carbohydrates and has more fiber than potatoes.
• Zucchini also has a high water content that can keep you full for longer periods. So it’s good for a person who wants to lose weight.
• Consuming zucchinis on the regular can help reduce the chance of developing cataracts, or age-related disorders such as macular degeneration.
• It has proven to be a great source for all kinds of antioxidants. The presence of carotenoids in zucchini helps the cells in your body to rejuvenate and prevents any severe damage to the skin halting any premature aging.

Ingredients

• 3-4 large zucchini
• 1 cup bread crumbs panko or Italian or a mixture of both
• 1/4 cup grated Parmesan cheese optional
• 2 eggs
• 2 tablespoons olive oil
• 1/2 tsp garlic powder optional
• Salt and pepper to taste

Instructions

Step 1

Pre-heat oven to 425F. Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil. Set aside.

Step 2

Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Prepare zucchini by trimming the ends and cutting into 1/2 inch strips or slices.

Step 3

Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.

Step 4

Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.

Step 5

Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

Creamed corn (which is also known by other names, such as cream-style corn) is a type of creamed food made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob.
Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.
Creamed corn on a plate

The dish does not usually contain any cream, but some homemade versions may include milk or cream. Sugar and starch may also be added. Store-bought canned preparations may contain tapioca starch as a thickener.

Ingredients

• 500 gr frozen cooked corn kernels, thawed
• 1 1/2 cups milk
• 1/2 cup grated mozzarella cheese
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon sugar

Instructions

Step 1

First place drained thawed corn kernels in a skillet over medium heat.

Step 2

Add the butter, salt, pepper, sugar and 1 cup of the milk. cook until the mixture reach to a low boil. meanwhile, pour the remaining milk in a bowl and add the flour too.

Step 3

Whisk the milk and flour until smooth. Then pour the milk and flour mixture into the corn and stir.

Step 4

Cook the mixture stirring over low medium heat for 10 minutes until it is thickened.

Step 5

Don’t forget to add grated mozzarella cheese because this is the most important part to have a cheesy and tasty creamed corn.

Step 6

Stir the mixture again until the cheese is melted. Now our perfect cream corn is ready so serve hot and enjoy…

Spinach Borek is one of the Turkish Boreks that is a light and tasty snack or appetizer. Turkish Bork is made with Yufka dough or filo dough. The inside of the dough can be filled with any foodstuff according to your taste. One of the most popular types of Turkish Bork is meat borek. But for a lighter and healthier snack, vegetables borek or spinach rolls are more appropriate. Are you ready for easy and simple spinach rolls recipe?

Burek also börek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, of Turkish origins and also found in the cuisines of the Balkans, the South Caucasus, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is occasionally sprinkled with sesame or nigella seeds.

It may have been invented in the homeland of wheat, what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire. It became a popular element of Ottoman cuisine, or it may date back earlier to the Classical era of the eastern Mediterranean region. lets read yummy recipe:

Ingredients

• 1 tablespoon oil
• 4 green onions
• 450 gr frozen spinach
• 2 garlic cloves
• 250 gr feta
• 200 gr cottage cheese
• 100 gr smetana or crème fraiche
• 2 small eggs
• salt and pepper
• 3 very large sheet of phyllo dough (more if necessary to obtain 16 rolls) (See note)
• about 4-5 tablespoons oil

Instructions

Step 1

Haw the spinach and squeeze it very well to remove the excess moisture.

Step 2

Preheat the oven 400 F.

Step 3

Chop the onions very thinly and cook them in the heated oil for a couple of minutes. Mix the onions, spinach, grated garlic cloves, crumbled feta cheese, cottage cheese, smetana/creme fraiche and eggs very well. Add salt and pepper to taste.

Step 4

Place one sheet of phyllo pastry on the working surface. Brush it with oil. Place another sheet on top, brush again and finish with another phyllo pastry sheet. Brush this one as well.

Step 5

Cut the phyllo sheets in order to get 16 rectangles of about 25×18 cm/10×7 inches. Place one heaped tablespoon of the filling on the lower side of each rectangle. Fold the sides over the filling and roll the pastry starting on the lower side.

Step 6

Place the rolls on a baking sheet lined with baking paper with the seam facing down. Brush the rolls with oil as well.

Step 7

Bake for 30 minutes or until golden brown. Cover the rolls loosely with aluminum foil after half the time if they seem to get too dark.

Hash Brown is a simple but delicious English breakfast served with sour cream, beans, bacon and eggs. This hash browns recipe is incredibly simple.

You can use any potatoes for this recipe. Peel potatoes. Grate potatoes, Then place them in a colander and take them under cold water to allow their starch to completely break out and water come clear. Put grated potatoes on clean kitchen towel until excess water is drained out. Use a non stick frying pan and put some oil in it and fry potatoes. That’s it!

If you like hash browns recipe, you may be interested in these other breakfast recipes: Sigara borek , french toast or dates milkshake.

Hash browns or hashed browns are a simple and popular American breakfast dish in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti.
Hash browns first started showing up on breakfast menus in New York City in the 1890s, and some regions (e.g. Southeastern Michigan), hash browns may be listed on restaurant menus as home fries. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill.

History of Hash Brown

Originally, the full name of the dish was “hashed brown potatoes” (or “hashed browned potatoes”), of which the first known mention is by American food author Maria Parloa (1843–1909) in her 1887 Kitchen Companion, where she describes the dish of “hashed and browned potatoes” as a fried mixture of cold boiled potatoes which is folded “like an omelet” before serving.[5] The name was gradually shortened to ‘hash brown potatoes’.

Ingredients

• 2 large potatoes
• Salt and pepper
• Oil

Instructions

Step 1
Rinse potatoes, peel it and grate it in a bowl that contains cold water. Then pour them in a colander until excess starch water is drained out.

Step 2
Pour oil in a suitable pan. Season potaoes with salt and pepper. Shape potatoes into small patties.

Step 3
Gently fry the hash browns, for 4 or 5 mins on each side until golden.

Step 4
Serve with egg, bacon, beans or sour cream.

Carrot cake is a cake that contains carrots mixed into the batter. Fruit-based cakes are always popular because of their natural taste and of course their soft texture. َAlso evening cakes are generally easy to make and are not time-consuming. Using a variety of syrups as well as cream and cream cheese for topping can make it even more exciting. You can make a delicious cake with very simple ingredients and in a very short time. Are you ready for a yummy and fluffy carrot cake recipe?

Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

• 

The origins of carrot cake are disputed. Published in 1591, there is an English recipe for “pudding in a Carret(sic) root” that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).

Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing

Ingredients

• 2 cups granulated sugar
• 1 1⁄3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups plus 1 tablespoon flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts
• 1 pound carrots, grated
• 1/2 cup diced pineapple, fresh or canned and drained (Optional)

Instructions

Step 1

Preheat the oven to 350 °F  and grease a baking pan. If you’d like to make a large, single layer cake, spray a 22 x 33 cm cake pan with cooking spray

• For the best results, use pans that are metal instead of glass or ceramic.

Step 2

Mix the sugar, oil, eggs, and vanilla together. Measure 2 cups of granulated sugar into a large mixing bowl along with 1 1⁄3 cups vegetable oil, and 3 extra-large eggs that are at room temperature. Beat them the mixture with a spoon or whisk until it’s pale yellow and then beat in 1 teaspoon vanilla extract.

Step 3

Whisk together the flour, cinnamon, baking soda, and salt. Get out another mixing bowl and put 2 1/2 cups of the flour into it. Add 2 teaspoons of ground cinnamon, 2 teaspoons of baking soda, and 1 1/2 teaspoons of kosher salt.

• Use a whisk to combine the ingredients for about 30 seconds.

Step 4

Add the dry ingredients to the wet ingredients. Scoop the dry mixture into the bowl with the wet ingredients. Use a rubber spatula or spoon to stir the mixtures together until they’re completely combined.

Step 5

Coat the raisins and walnuts with the rest of the flour. Put 1 cup of raisins and 1 cup of chopped walnuts into a bowl. Add the remaining 1 tablespoon of flour and use your fingers or a spoon to coat the raisins and walnuts.

Step 6

Grate 450 gr of carrots and add it to the bowl with the batter. Rinse the carrots and grate them against the large-holed side of a box grater. Transfer the grated carrots to the bowl with the batter.

Step 7

Fold in the grated carrots, pineapple, raisins, and walnuts. Scoop the flour-coated raisins and walnuts into the bowl with the batter. Measure and add 1/2 cup of diced pineapple as well.

• Use a rubber spatula to gently fold the ingredients into the batter until they’re just incorporated.

Step 8

Spread the batter in the prepared baking pan. If you’re using the larger pan, spread all of the batter into it. If you’re using the prepared round pans, divide the batter equally between them.

• Consider using an offset spatula or the back of a spoon to smooth the batter into an even layer.

Step 9

Bake the carrot cake for 55 to 60 minutes. The cake should become golden brown and spring back if you touch the center. To ensure the cake is finished baking, insert a toothpick or skewer into the center. If it’s finished, the toothpick will come out clean.

• If the toothpick comes out with batter on it, bake the cake for another 5 minutes and check again.

Notes

Cool the carrot cake on a wire rack for at least 1 hour. Turn off the oven and remove the cake from the oven. Turn the cake out of the pan and onto a wire rack. Let the cake cool completely before you frost it. If you prefer, leave out the raisins, walnuts, or pineapple.

Apple cake is a popular dessert produced with the main ingredient of apples. I want to teach you how to cook this yummy cake in a few hours.

Apple cake is a popular dessert produced with the main ingredient of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by including various spices such as nutmeg or cinnamon, which give a unique flavour. Upon the addition of spices the batter can also be accompanied by crushed nuts, the most popular being walnuts and almonds.

Dorset apple cake, Devon apple cake and Somerset apple cake are traditional forms of this cake, respectively from Dorset, Devon and Somerset, England. They may include apple juices local to these counties as part of their recipes, but are not necessary.

Apples are also used in other cakes, including chocolate cake, where their water-retention can help a normally-dry cake to stay moist. In this case they may be either dried or fresh.

Apple cake called szarlotka or jabłecznik is a common traditional dessert in Poland, made from sweetcrust pastry and spiced apple filling. It can be topped with kruszonka (crumbles), meringue or a dusting of caster sugar. An additional layer of budyń (a Polish variation of custard) sometimes can be found. In restaurants and cafes it is usually served hot with whipped cream and coffee.

Scandinavian apple cake

In Scandinavia, apple cakes are typically prepared from sour apples and baked in a dough made from sugar, butter, flour, eggs, and baking powder. The cake is then topped with apples, cinnamon and sugar, sometimes also chopped almonds. Apple crumble pie is also common.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups shredded peeled apples (about 2 medium apples)
• 1/2 cup chopped walnuts
• 1 quart vanilla or cinnamon ice cream

Instructions

Step 1

Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.

Step 2

In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt.

Step 3

Stir in apples and walnuts. Spoon into pan.

Step 4

Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Notes

Once your cake is baked and slightly cooled, you can also dusted with powdered sugar to have a delicious cake.

Smoothie is a kind of a drink that made from fruit, vegetable and some dairy product link milk and yogurt. In this article I’ll teach you best peanut butter banana smoothie recipe.

Peanut Butter Banana Smoothie Recipe

To make this smoothie you should use sweet and ripe bananas, mix all ingredients with mixer and serve Smoothie immediately.

Greek yogurt

• Greek yogurt has high in calcium. Calcium is key to building strong muscles and helping your vital organs function.
• Greek yogurt offers a powerful, natural alternative for supplement vitamin B-12. One serving of Greek yogurt can have up to 21.3 percent of your daily value.
• Eating Greek yogurt may improve bone health, as it is rich in calcium and protein.

Banana

• According to the National Osteoporosis Foundation, potassium in bananas is good for bone health.
• Studies shows that potassium in bananas can help prevent stroke in old age.
• This fruit also contains dopamine, a chemical that can soothe your nervous system and reduce stress.

Ingredients

• 1 large banana (sliced, frozen)
• 3 tablespoon cocoa powder (unsweetened)
• 170 gr Greek Yogurt (flavored or unflavored)
• ¾ cup skim milk (or your favorite kind of milk or milk substitute)
• 1 tablespoon honey, maple syrup, or agave
• 1 tablespoon peanut butter
• Chocolate syrup (optional)

Instructions

Step 1

Place the banana, the cocoa powder, the yogurt, and the milk into a blender. Blend.

Step 2

Add the honey and the peanut butter. Blend again.

Step 3

You may have to scrape the sides a few times in order to get everything properly mixed. Blend until smooth.

Step 4

Serve in a tall glass, and drizzle a small amount of chocolate syrup over the top (optional)