sabina k.i. lazarz-daniels
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corn fried rice & pickled red onions

10/23/2012

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1 egg
scallions
2 garlic cloves, minced
1/2 tsp sugar
1 tbsp chinese rice wine
1 cup corn
2 cups rice
salt
soy sauce





  1. scramble the egg, and set aside.
  2. heat oil in a skillet, add the scallions, garlic, sugar, sautee for 30 seconds. 
  3. add the tablespoon of rice wine and corn, and sautee for another minute. then add two cups of rice and cook, stirring for 3 minutes. 
  4. stir in the scrambled egg, and season with salt and soy sauce to taste.

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3/4 cup vinegar
1/4 cup orange juice
3 tbsp lime juice
2 red onions, sliced
1 tbsp sugar
1 tbsp salt
2 bay leaves
1 tsp corriander





  1. bring all of the above ingredients to a simmer in a saucepan. 
  2. take off heat and stir occasionally, while it cools.
  3. serve at room temperature or cold from the fridge.

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calzones

4/12/2012

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1 1/2 cups chopped broccoli 
1 1/2 cups fresh corn kernels, (about 3 ears)
1 cup shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
flour, for dusting
20 oz pizza dough, thawed if frozen
2 tsp canola oil


  1. preheat oven to 475°F. coat baking sheet with cooking spray.
  2. combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
  3. on a lightly floured surface, divide dough into 6 pieces. stretch or roll each piece into an 8-inch circle. place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. brush the border with water and fold the top half over the filling. fold the edges over and crimp with a fork to seal. make several small slits in the top to vent steam; brush each calzone with oil. transfer the calzones to the prepared baking sheets.
  4. bake the calzones, until browned on top, about 15 minutes. let cool slightly before serving, with hot sauce or a marinara dipping sauce.
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    bisia's bites

    cooking and great food are another passion of mine. follow my culinary adventures.

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