rate this recipe, please

hahabogus said:

I made up this recipe from looking at 7 or 8 spanish rice
recipes from the net.

Hey, I'm making Spanish rice today! A random
coincidence? Maybe...

Quoted message said:

Because I have a pot luck coming up and Nancy would be mad
at me if I posted about grape jelly meatballs again. I
didn't use hot spicing as I live in Manitoba Canada and
some of the people up here feel garlic powder is a exotic
spice. I did use as a last minute change a penzeys lemon
garlic blend called "Trinidad" instead of the plain garlic
powder.I think it is veggie heavy but feel a need to add
peas or corn to it. What do you think? Add peas or corn or
both or no?

Corn. I love either with rice, but somehow corn seems to be
more appropriate in this case.

It sounds good, if rather complicated for "Spanish Rice."

Quoted message said:

@@@@@ Now You're Cooking! Export Format

Alan's Spanish Rice

one pot recipes, Pot Luck

2 cups long-grain white rice; uncooked 4 cups V8 Juice 4
tbsp oil; see note1 1 tomato; seeded, diced 1 onion; diced
1/2 cup mushrooms; sliced 1 green bell pepper; diced 1 rib
of celery; diced 1 can green chiles; small can 3-4 mild
Italian Sausages; see note2 1 tsp garlic powder 1 tsp
cumin black pepper; to taste

Cook the sausages till well cooked and nicely browned. cut
them up into bite sized pieces.

In 1-2 tbsp of the oil brown the rice, should look golden,
reserve rice
. In the same pan cook the mushrooms and wilt the onion in
the other 1-2 tbsp oil.

Dump the lot in rice cooker and start it up

Notes

Note1:Possibly reserve pan dripping from sausages to brown
rice and veggies
in.

Note2: I used mild sausage, but I can't see why hot Italian
sausage couldn't be used .

Alternate method of cooking

1) Rinse rice with water. Fry rice in the oil. On low heat,
stir until light brown. Add tomato, onions and
mushrooms. Stir until well cooked. Add V8 juice with
garlic, cumin and pepper to taste. Add chiles,bell
pepper and celery.

2) Simmer on a low heat with a cover on. (Add water if
necessary until rice is puffy and soft) Rice will be
done when puffy and soft with little or no water left.

Contributor: Alan

Yield: 6 servings

Preparation Time: :30

** Exported from Now You're Cooking! v5.65 **

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Sue(tm) Lead me not into temptation... I can find it myself!

hahabogus said:

I made up this recipe from looking at 7 or 8 spanish rice
recipes from the net. Because I have a pot luck coming up
and Nancy would be mad at me if I posted about grape jelly
meatballs again. I didn't use hot spicing as I live in
Manitoba Canada and some of the people up here feel garlic
powder is a exotic spice. I did use as a last minute change
a penzeys lemon garlic blend called "Trinidad" instead of
the plain garlic powder.I think it is veggie heavy but feel
a need to add peas or corn to it. What do you think? Add
peas or corn or both or no?

It sounds as if it would work, but I don't understand the
point of garlic powder. Why not just mince a clove or three
of garlic?

Rodney Myrvaagnes J36 Gjo/a

Smoking in a bar is like peeing in a punchbowl.

In article <[email hidden]>,

Rodney Myrvaagnes said:

hahabogus said:

I made up this recipe from looking at 7 or 8 spanish rice
recipes from the net. Because I have a pot luck coming up
and Nancy would be mad at me if I posted about grape
jelly meatballs again. I didn't use hot spicing as I live
in Manitoba Canada and some of the people up here feel
garlic powder is a exotic spice. I did use as a last
minute change a penzeys lemon garlic blend called
"Trinidad" instead of the plain garlic powder.I think it
is veggie heavy but feel a need to add peas or corn to
it. What do you think? Add peas or corn or both or no?

It sounds as if it would work, but I don't understand the
point of garlic powder. Why not just mince a clove or
three of garlic?

Rodney Myrvaagnes

It's not the same. Not really. Garlic flavorness without the
nasty side effects...

I used to use a lot of minced garlic but I'd always pay for
it. I'd burp it for hours, my sweat would smell like garlic
and my mouth/saliva would taste like garlic.

Now, I DO like garlic but that got to be just plain nasty!!!

Using the powder, I can enjoy it and not pay for it later.

Roasted garlic is ok, it's only fresh garlic that does
this to me...

I've also read that if you are eating garlic for the
therapeutic effect, garlic powder is better than cooked
garlic. I'll leave you to do your own googling on that. <G>

It's also downright convenient.

Just my 2 cents.

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

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cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Rodney Myrvaagnes <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

It sounds as if it would work, but I don't understand the
point of garlic powder. Why not just mince a clove or
three of garlic?

Where this pot luck is being held garlic powder is a known
and understood entity. People will eat the dish plus it is
hard to get good garlic here....The cumin and green chiles
will be almost not heard of... very exotic. At home for
myself, close friends or family 4 cloves minced would do the
trick if I could find a desent quality fairly close to home.
Hate those garlic cloves where there is a very green almost
sprouted bitter tasting center.

Oh the recipe works fine (tested it last weekend)...but
should I add corn or peas or both or neither? I lean towards
adding just the peas but curly sue likes just the corn idea
better. I think it is kinda veggie heavy now but feel the
need to add peas. So I was asking for a consensus to either
talk me into or outof it. If I add peas I would change to a
yellow bell pepper too. Just for color reasons.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Where this pot luck is being held garlic powder is a known
and understood entity. People will eat the dish plus it is
hard to get good garlic here....

<snip>

So true! Lately it has been very difficult to find good
garlic! There's a man at the St. Norbert's Farmers' Market
that sells pungent flavourful garlic. We tend to buy a lot
of it whenever he's there. It's a bit expensive, though, and
the heads are relatively small.

Quoted message said:

Oh the recipe works fine (tested it last weekend)...but
should I add corn or peas or both or neither? I lean
towards adding just the peas but curly sue likes just the
corn idea better. I think it is kinda veggie heavy now but
feel the need to add peas. So I was asking for a consensus
to either talk me into or outof it. If I add peas I would
change to a yellow bell pepper too. Just for color
reasons.

I would say neither but since you're cooking for
Winnipegers...both! Or just for fun, mix the peas and corn
and form a border around the rim of the plate or serving
dish with them. They will be very impressed with your dish!

rona

--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***

"Rona Yuthasastrakosol" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I would say neither but since you're cooking for
Winnipegers...both! Or just for fun, mix the peas and
corn and form a border around the rim of the plate or
serving dish with them. They will be very impressed with
your dish!

rona

I never considered using the peas and corn as a garnish (a
nice touch)...I had hoped to make it on site (office lunch
room) and keep it warm as well in a rice cooker. That would
limit garnish to on top of the dish. Perhaps fanned out
quartered hard boiled eggs inside green pepper rings?

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.