Mexican Rice

Recipe relayed to me verbally by Desiree Pingree.  Her mother worked as the chef for the Mexican consulate in Peru.  Andrew and Beth really enjoy this rice.

2 + cups Minute Rice
1 + T Knorr chicken tomato bouillon
1+ cups frozen peas, corn, carrots
1 T canola oil
2-3 branches cilantro
1 jalapeño
1 tsp. garlic powder

In a stock pot add 1 tablespoon oil, 1 teaspoon garlic powder, the branches of cilantro, and a whole jalapeño. On medium heat, warm the this for 3-4 minutes.  Add 1 cup of water and 1 cup of rice bring to boil, then 1 cup rice and 1 cup water (more if larger quantity is desired) add 1tablespoon of chicken tomato boullion and more to taste. Can serve with the jalapeño in or removed.

Disney's Dole Whip

What’s happened:

The Disneyland app sent a notification Wednesday afternoon with the recipe for how to create a “frozen pineapple treat,” or the Dole Whip snack, through its app.

The recipe was delivered through small slides that users swiped through.

The recipe (for a single serving) reads at the following:

• 1 big scoop of ice cream
• 4 oz of pineapple juice
• 2 cups of frozen pineapple
• Add all ingredients to a blender until it’s a thick drink.
• Add your swirl and then you’re done.

Just a note: The original Dole Whip is dairy-free, so you’ll want to use dairy-free ice cream if you want to make the real option. You can check out Dole’s official recipe or see Dole’s official soft serve mix for more information.

PIzza Express Dough Balls

pizzaexpress

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Oh Dough Balls, we miss you.
Have no fear - you can still buy them in supermarkets (whilst adhering to social distancing rules...). AND, we're going to show you how to make them, from scratch, this Sunday.

To make two portions of Classic Dough Balls, you’ll need:
- 150ml warm water
- 1 teaspoon of sugar
- 15g fresh yeast or 2 level teaspoons of dry yeast
- 225g of plain flour (plus extra for working)
- 1.5 teaspoons of salt
- Extra virgin olive oil
- 4 teaspoons of butter
- 0.5 teaspoon of chopped garlic

Sunday afternoon activity sorted!
#PizzaExpress #StayHome

Posted on April 2, 2020 on the Pizza Express Restaurant Instagram page

DoubleTree Chocolate Chip Cookie

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

WATCH: The Official Recipe of the Signature DoubleTree Chocolate Chip Cookie

Official Recipe: The Signature DoubleTree Chocolate Chip Cookie from Hilton Newsroom on Vimeo.

Mimi's Cafe Corn Chowder Recipe taken from Six Sister's Stuff

Serves: 8

MIMIS CAFE CORN CHOWDER RECIPE

10 minPrep Time 

45 minCook Time 

55 minTotal Time 

SAVE RECIPE

 

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MY RECIPESMY LISTSMY CALENDAR

INGREDIENTS

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• 1/4 cup butter
• 1 Tablespoon flour
• 6 Tablespoons chopped onion
• 4 stalks celery (diced)
• 2 1/2 cups water
• 4 russet potatoes (peeled and cubed)
• 2 cups frozen corn kernels (thawed)
• 1 (14 ounce) can creamed corn
• 2 Tablespoons sugar
• 2 teaspoons salt
• dash white pepper
• 3 cups half and half cream

INSTRUCTIONS

1. Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (about 2 minutes). 
2. Add onions and celery and saute 5 minutes until soft, but not brown. 
3. Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes. 
4. Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes. 
5. Season with salt and pepper to taste.

(Recipe from Mimis Cafe)