PASTA IN A RICE COOKER 2007
This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result.
Provided by andypandy
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
- Close lid and flip the switch to on.
- When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
- I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.
Nutrition Facts : Calories 144, Fat 3.7, SaturatedFat 1.1, Cholesterol 25, Sodium 674.4, Carbohydrate 22.6, Fiber 2.1, Sugar 4, Protein 5.8
CINNAMON DATE BISCOTTI 2007
This is a baked once biscotti but if you wish you can do the twice baked, for a drier and harder cookie.
Provided by andypandy
Categories Dessert
Time 45m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine flour, spice, salt, soda, nuts, and dates.
- In another bowl whisk the eggs with the oil, sugars, until dissolved.
- Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
- Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
- Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
- Bake 20 minutes to 25 minutes or until nice and golden brown.
- Remove from oven and place parchment onto wire rack to cool.
- Place cooled loaves on a cutting board and slice 1/2 thick.
- Store when well cooled in a tight fitting tin.
- Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.
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