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      RECIPE TITLE "Emerilized Pilau"
    recipe excerpted from Prime Time Emeril: More TV Dinners from America's Favorite Chef,
    Copyright © 2001 by Emeril's Food of Love. All rights reserved.

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yieldsMakes 6 to 8 servings time---difficultymoderate

    Pilau and pilaf are first cousins! This dish, which can be rice- or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It's easily prepared and can accompany a variety of foods. You'll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables -- like yellow squash, zucchini, eggplant, green beans -- you've got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice.

      RECIPE INGREDIENTS

    1-1/2 tablespoons unsalted butter
    1/4 pound boiled ham, diced 1-1/2 cups finely chopped yellow onions
    1/2 cup finely chopped celery
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 bay leaves
    2 cups long-grain white rice
    1/2 cup finely chopped green onions (green and white parts)
    1/2 cup seeded and chopped tomatoes
    2 teaspoons finely chopped garlic
    1/2 cup frozen peas
    3-1/2 cups Chicken Stock (page 2) or canned low-sodium chicken broth

      RECIPE METHOD

    # Preheat the oven to 325° F.
    # Melt the butter in a large ovenproof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boil over high heat.
    # Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
    # Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
    # Before serving, fluff the rice with a fork.

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    Prime Time Emeril Prime Time Emeril
    Kick it up a notch for friends and family by wowing them with the recipe Emeril Lagasse cooks on television. Millions of viewers from coast to coast tune in to the Food Network daily to watch their favorite chef, Emeril Lagasse. Now fans can create those same dishes and others that Emeril has prepared on Rosie, Good Morning America and The Tonight Show with Jay Leno with his indispensable cookbook. Inviting chapters including New and Old Emerilisms, Those Fall River Memories, Pork Fat Still Rules! and Y'all Southern? offer recipes for a diverse range of meals and occasion. Everyone can enjoy such delights as Tuna of Love, Emerilized Barbecued oyster, Dad's Meatloaf, and oven-Baked Pecan-Crusted Chicken. There favorite recipes are accompanied by dozens of photos taken in Las Vegas, New York, and at the Macy's Thanksgiving Day Parade.
    Emeril's There's a Chef in My World! Emeril's There's a Chef in My World!
    Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places! You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we're all part of one global family, and a great way to learn about other cultures is through their food! Once you're cooking international-style, you'll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start! This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes Did You Know . . . tidbits of cultural information behind some of the recipes. Try breakfast English-style with Toad in the Hole -- and discover what the toad is! After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again! Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway? And don't forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you'll want to know more about the flavors of the islands! So, get ready, pack your bags -- here's your passport to a whole new world of food!
    Emeril's Potluck Emeril's Potluck
    Famous television personality, chef, and restaurateur Emeril Lagasse has long since established himnself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one--either way, everyone is sure to eat up everything from Emeril's Potluck.
    From Emeril's Kitchens From Emeril's Kitchens
    Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinach and Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-Cilantro Rice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!

     

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