akane and kagome
CURRIED RICE WITH CHICKEN OR SHRIMP
2 c. cooked long-grain white,brown or wild rice
2 tbsp. butter
1 med. onion
1/4 c. raisins
1 tsp. curry powder Salt Pepper
1 c. diced chicken
20 cooked shrimp, cleaned and deviened
Cook rice according to directions on package.
Melt butter in heavy skillet.Add onion and saulte for 3 to 4 minutes or until onion is tender.
Add rice,raisins,curry powder,salt and pepper and fold to blend well. Add cooked shrimp or chicken. Blend well again and serve hot.
FRIED WONTON RECIPE
1. 20 wonton wrappers
2. 20 small cubes process cheese
3.10 shiso leaves
4. Vegatable oil for frying
cut shiso leaves in halves. Place a piece os shiso and a cube of cheese in the center of a wonton wrapper.Fold the wonto wrapper in half diagonally, shaping into a triangle. Seal the edge well. Heat oil to 375 degrees F and deep-fry the wonton until brown.
*make 20 pieces.
2 c. cooked long-grain white,brown or wild rice
2 tbsp. butter
1 med. onion
1/4 c. raisins
1 tsp. curry powder Salt Pepper
1 c. diced chicken
20 cooked shrimp, cleaned and deviened
Cook rice according to directions on package.
Melt butter in heavy skillet.Add onion and saulte for 3 to 4 minutes or until onion is tender.
Add rice,raisins,curry powder,salt and pepper and fold to blend well. Add cooked shrimp or chicken. Blend well again and serve hot.
FRIED WONTON RECIPE
1. 20 wonton wrappers
2. 20 small cubes process cheese
3.10 shiso leaves
4. Vegatable oil for frying
cut shiso leaves in halves. Place a piece os shiso and a cube of cheese in the center of a wonton wrapper.Fold the wonto wrapper in half diagonally, shaping into a triangle. Seal the edge well. Heat oil to 375 degrees F and deep-fry the wonton until brown.
*make 20 pieces.
