Ballard Adobe Rice Salad Recipes

SPICE TRADERS' CHICKEN CURRY

Steps:

• Mince the onions, garlic, ginger, and chili in a food processor.
• Warm the oil in a nonstick skillet over medium-high heat. Add the cumin seeds. After a few seconds, when they begin to sputter, add the minced onion mixture.
• Saute, stirring occasionally for 5 to 10 minutes, until the onions are browned.
• Process the tomatoes in the food processor until smooth.
• Reduce the heat to medium under the skillet and add the tomatoes. Cook for 5 to 8 minutes, until all the liquid has evaporated and the oil appears around the edges.
• Add the sour cream and the yogurt and stir continuously for about 5 minutes, until the oil appears again.
• Add all the spices and salt and cook for one minute.
• Now add the chicken thighs, coating well with sauce. Cover and bring to a boil.
• Immediately reduce the heat to medium-low and cook, stirring occasionally, for 30 minutes, or until the chicken is tender.
• Uncover and mix in the lemon juice and fresh coriander leaves.
• Transfer to a serving dish and serve alongside plain rice.

NESSELRODE SAUCE

Steps:

• Place all ingredients in a saucepan.
• Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
• Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

NESSELRODE PUDDING PIE

Steps:

• In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
• Scald the cream and milk in a saucepan, taking care not to scorch.
• Remove from heat and set aside to cool slightly.
• In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
• In a steady stream, add the milk and cream to the mixture, stirring constantly.
• Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
• Remove from heat and stir in gelatin mixture.
• Set aside.
• In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
• Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
• Cover and refrigerate approximately 10 to 20 minutes.
• Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
• Chill until firm or overnight.
• Sprinkle generously with chocolate shavings for garnish, if desired.

ADOBO RICE

Steps:

• Wrap the following; paprika, onion, garlic, ginger, bay leaves, pepper corn and chili and using a string to hold the cheesecloth together. In a saucepan add in the chicken broth, oil, vinegar, soy sauce and cheesecloth. Bring to a boil and simmer for 20 to 30 minutes. Remove the cheesecloth. Cool at room temperature. About 1 1/2 hours.
• Wash the rice and place into a rice cooker add in the adobo broth. Set the rice cooker to cook.

ORANGE BISCUITS

Steps:

• Sift together dry ingredients.
• Cut in butter, stir in milk, turn on floured board, roll 3/4" thick.
• Cut with 1 3/4" floured cutter.
• Place on buttered sheet.
• Brush biscuit with orange juice and sprinkle on grated rind.
• Bake 425 degrees F until golden brown, approximately 15 minutes.

BALLARD ADOBE RICE SALAD

Steps:

• In a large saucepan, bring chicken stock to a boil. Add rice, return to boiling. Reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. Transfer to a large serving bowl; let cool.
• Drain and chop artichoke hearts, reserving marinade. Add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
• For dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. Season to taste with salt and pepper.
• Add dressing to rice mixture; mix thoroughly. Refrigerate until serving time.