Tag: Easy Recipes

Rice Cooker Fried Rice (Chinese Sausage)

Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

Then, mix everything together. Season with soy sauce or salt if needed.

Garnish or top with chopped green onions.

Add scrambled or fried egg.

Serve and enjoy!

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Rice Cooker Fried Rice (Chinese Sausage)

Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
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Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups Jasmine white rice
  • 2 cups filtered water
  • 1 ½ cups frozen mixed vegetables
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 2 Chinese sausages

Instructions
 

  • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
  • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
  • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
  • Optional: Add Fried or Scrambled eggs to the fried rice.

Garnish or top with chopped green onions. Serve and enjoy!

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    Keyword best rice cooker fried rice, easy rice cooker chinese sausage fried rice, one pot rice cooker meal, rice cooker fried rice, rice cooker meals
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    Butter Chicken (Murgh Makhani)

    Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.

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    Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl. 

    Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.

    Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be). 

    Cook

    Heat the pan to medium-high. Add ghee/butter and wait until fully melted.

    Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

    Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.

    Turn down the heat to medium.

    Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.

    Season with salt if needed. 

    Garnish with chopped cilantro.

    Serve with white rice or naan bread.

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    Butter Chicken (murgh makhani)

    Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories

    Ingredients
      

    Marinate

    • 1 ½ lbs chicken thighs boneless & skinless
    • ½ cup whole milk plain yogurt
    • 1 tbsp grated garlic
    • 1 tbsp grated ginger
    • 2 tsp garam masala
    • 1 tsp ground turmeric
    • 1 tsp red chili powder  Indian spice
    • 1 tsp ground cumin
    • 1 tsp salt

    Sauce

    • 1 cup heavy whipping cream
    • 1 cup tomato puree
    • 2 tbsp ghee or butter
    • 1 tbsp granulated sugar
    • 1 tsp salt
    • 1 tsp ground cumin
    • 1 tsp garam masala

    Instructions
     

    Marinate

    • Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
    • Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).

    Cook

    • Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
    • Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
    • Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

    Garnish with chopped cilantro. Serve with white rice or naan bread.

      Video

      Keyword Authentic butter chicken, Authentic Indian butter chicken, best butter chicken, butter chicken, easy butter chicken, homemade Indian butter chicken, quick and easy butter chicken
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      Lotus Biscoff Cheesecake

      Decorate your table with a delicious Lotus Biscoff Cheesecake and watch it quickly disappear a slice at a time. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with a layer of cookie flaovered excellence that create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first cheesecake biscoff cookie flavored bite. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

      Watch the video and follow the easy instructions below to add this sophisticated dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with the lovely flavor of a biscoff that everyone will enjoy. Thanks for stopping by and see you again real soon!

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      Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

      Cheesecake

      In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.

      In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. 

      Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.

      Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours. 

      Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments). 

      Assemble 

      Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter.

      Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes. 

      Serve

      Enjoy!

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      Lotus Biscoff Cheesecake

      Decadent Lotus Biscoff Cheesecake is smooth rich and absolutely delicious.
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      Prep Time 30 minutes
      Refrigerate 8 hours 30 minutes
      Total Time 9 hours
      Course Dessert
      Cuisine American
      Servings 10
      Calories

      Equipment

      • 8" springform pan

      Ingredients
        

      Crust

      • 8.8 oz Lotus Biscoff Cookies about 32 cookies
      • 6 tbsp melted unsalted butter

      Cheesecake

      • 16 oz cream cheese room temperature & softened
      • 1 ¼ cup heavy whipping cream
      • 1 cup biscoff butter spread
      • ⅓ cup confectioner sugar/ powdered sugar
      • ½ tsp vanilla extract

      Topping

      • ⅔ cup biscoff butter spread
      • ½ cup Lotus Biscoff Cookies Crumbs Optional

      Instructions
       

      Crust

      • Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
      • Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
      • Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.

      Cheesecake

      • In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
      • In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
      • Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
      • Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.

      Toppings

      • Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
      • Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).

      Assemble

      • Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.

      Serve and enjoy!

        Video

        Keyword best lotus biscoff cheesecake, easy lotus biscoff cheesecake, easy no baked lotus biscoff cheesecake, lotus biscoff cheesecake, no baked biscoff cheesecake, no baked cheesecake, no baked lotus biscoff cheesecake
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        Pineapple Spiral Ham

        Sweet Pineapple Spiral Ham has is glazed to perfection with a sweet, freshness that lightly caramelizes for a near perfectly glazed crust that will not last long. Spiral Ham is perfect for large feasts, sandwiches or remade lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be.

        Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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        Preheat the oven to 325°F. Place the roasting rack down in the roasting pan. Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil.

        Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan. Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).

        Glaze ingredients

        In the last hour: combine all the glaze ingredients together in a bowl.

        Transfer the glaze to a sauce pan and bring to a simmer.

        Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.

        In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham.

        Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). 

        Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.

        Remove and tent the ham for 10 minutes. 

        Serve & enjoy!

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        Pineapple Spiral Ham

        Succulent Pineapple Spiral Ham is sweet, juicy and delicious.
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        Prep Time 10 minutes
        Cook Time 1 hour 36 minutes
        Total Time 1 hour 46 minutes
        Course Brunch, Holiday Ham, Main Course
        Cuisine American
        Servings 12
        Calories

        Ingredients
          

        • 8 – 10 lbs bone-in spiral ham

        Glaze

        • 20 oz crushed pineapple
        • 1 cup dark brown sugar
        • 2 tbsp apple cider vinegar
        • 2 tbsp Dijon mustard
        • 2 tbsp wholegrain mustard
        • 1 tsp ground ginger
        • ½ tsp salt
        • ½ tsp ground cinnamon

        Instructions
         

        • Preheat the oven to 325°F. Place the roasting rack down in the roasting pan.
        • Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil. Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan.
        • Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
        • In the last hour: combine all the glaze ingredients together in a bowl. Transfer the glaze to a sauce pan and bring to a simmer. Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
        • In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham. Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
        • Remove and tent the ham for 10 minutes.

        Serve & enjoy!

          Video

          Keyword best pineapple spiral ham, easy pinepaple spiral ham, hoilday pineapple spiral ham, pineapple spiral ham, quick and easy pineapple spiral ham
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