CURRIED RICE AND HAM
This is very good. Not very spicy, so you may want to adjust the curry to your liking. My stomach does not tolerate spicy things well, so you may want to add more depending on how tough your stomach is. lol. I love the taste of curry and it goes well with the ham. My Husband cleaned his plate and went for seconds on this one.
Provided by Chef Mindi
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in butter or margarine. Cut the eggs into slices.
- In bowl, mix rice, parsley, salt, curry and onion. Mix well.
- Grease a large baking pan. Line the ham slices on the bottom in a single layer.
- Spoon the rice mixture on top of the ham slices. Place the egg slices on top.
- Make sauce; Melt butter. In a bowl, Combine the cornstarch, curry and 1/3 C milk. Mix.
- stir the cornstarch mix into the butter. Add remaining milk. Bring to a boil, stirring constantly. Stir for 3 minutes.
- Pour this mixture over the eggs. Cover. Bake 375F for 30 minutes.
- Uncover. Bake for 10 more minutes.
Nutrition Facts : Calories 850.6, Fat 41.8, SaturatedFat 20.3, Cholesterol 413.4, Sodium 2803.6, Carbohydrate 73.9, Fiber 3.6, Sugar 2.5, Protein 42
CURRIED CHICKEN ROLL
Provided by Cat Cora
Categories appetizer
Time 1h50m
Yield 2 rolls, about 15 individual pieces
Number Of Ingredients 21
Steps:
- Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce.
- Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using.
- Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.
HAM AND RICE CROQUETTES
Provided by Maggie Ruggiero
Categories Appetizer Fry Super Bowl Kid-Friendly Quick & Easy Parmesan Ham Poker/Game Night Candy Thermometer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 croquettes
Number Of Ingredients 7
Steps:
- Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
- Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
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