Tagged: ‘Julie Kaufmann’

Rice Cooker Tamales

Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.

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The Slow Cooker: Glazed Ham with Garnet Cumberland Sauce

Whether you are serving the glamorous or casual, a ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.

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The Slow Cooker: Family-style Winter Tomato Sauce

The most famous of tomato sauces are Italian and they are rustic preparations. Marinara sauce is a basic vegetarian tomato sauce. I make a wide variety of pasta sauces in the slow cooker. This is a family sized recipe for a long cooking marinara sauce. It is a pot of fabulous tomato wine sauce, that goes together in minutes using canned tomatoes, that simmers all day.

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The Beauty of Raw Greens in Winter

A salad is a dish of raw or cooked foods, seasoned and dressed with a sauce of some type. Salads are divided into three main categories: The tossed garden greens, marinated salads, and composed main dish salads.

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Julia’s Aromatic Basmati Rice

Adding whole spices to rice while it is cooking is common in the warm pungent cuisine of India. The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. It is so addictive and yummy, while not being too spicy hot or different that kids won’t eat it.

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Chez Dining Room: The Nobel Prize Award Ceremony Banquet

The first week in December, the recipients of this year’s Noble Prizes journey to Scandinavia for the award ceremonies, pick up their checks, and then celebrate afterwards with the ne plus ultra of state dinners attended by royalty, Parliamentarians, government officials, and invited guests.

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Slow Cooker Corned Beef and Cabbage

Corned beef is one of the most popular dishes in the slow cooker. Along with chili, some cooks only bring out their slow cooker for this dish. It is often said to be the first recipe to be made out of Not Your Mother’s Slow Cooker cookbook.

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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The Culinary Traveler: Indonesian Rice Bowl

Indonesia is the land of spices and herbs. This was the main reason the Dutch, Arab, Indian, Chinese, Portuguese, and British wanted to colonize Indonesia. This also meant that while they were there, they all have influenced Indonesian cuisine a lot as well in reverse cross pollination. The Dutch wanted a monopoly on the spice trade and conquered Indonesia for more than 300 years, exporting nutmeg, cloves, mace, ginger, and black pepper back to Europe.

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The Rice Cooker: Cilantro Lime Basmati Rice

I became enthralled with cilantro and lime rice after eating a burrito bowl at Chipotle’s Mexican Grill fast food restaurant. I had heard that people ate there just for the rice, it was that good. So off I went to give it a try. And I wasn’t disappointed.

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