Cilantro Lime Rice

1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

Makes about 3 cups cooked rice


Recipe from: here

Cobb Salad

6 large Yukon Gold potatoes
3/4 tsp salt
4 cups mixed ice berg lettuce and spinach leaves
2 large avocados
3 large tomatoes, seeded and diced
1 bunch green onions, sliced
2 cups shredded cheese
8 slices bacon, cooked and crumbled
1 bottle oil and vinegar dressing (or paul newmans ceasar dressing)

Cook potatoes in boiling water until tender. Drain and cool slightly, peel and cut into cubes. (Don't wait too long to peel or it will be difficult to get the skins off)

Sprinkle potatoes with salt and pour half the dressing, gently toss. Cover mixture and chill at least 2 hours or overnight.

Arrange salad greens evenly on a large platter. Peel and chop avocados. Arrange potatoes, avocados, green onions, tomatoes and cheese in rows over top of the salad greens. Cover with remaining dressing.

Serves 8-10.

photo from Simply Recipes here: Cobb Salad

Potato Salad

Serves: 12- 14

5 pounds red-skinned potatoes, well scrubbed
5 hard boiled eggs
1 large red or yellow onion, finely chopped
1 large green bell pepper, finely chopped
2 medium celery ribs, finely chopped
2 Tsp celery seed
1 1/2 Tsp seasoned salt
1/4 Tsp black pepper
1 Tbps parsely
1/2 Tsp onion powder
3/4 Tsp garlic powder
1 Tsp crushed red pepper
2/3 - 3/4 cup mayonnaise
3-4 Tbsp yellow mustard
Paprika for sprinkling

Boil the potatoes until fully cooked. Rinse in cold water. Remove the skins and cut potatoes into 1/2 inch dice and place in a large bowl. Chop three of the eggs and add to potatoes, along with onion, green pepper and celery. Season with celery seed, seasoned salt, pepper, parsley, onion and garlic poweders and crushed red pepper.

Gently stir in mayonnaise and mustard. Use a large spoon or hands to do this - thoroughly combine but not smash the potatoes. Slice the remaining eggs and place on top of the salad. Sprinkle with paprika.

Macaroni & Cheese

Serves: 2

Melted margarine, to grease
145g (1 cup) dried macaroni pasta
40g (1/2 cup) grated cheddar

White sauce
375ml (1 1/2 cups) milk
20g (1 tbs) margarine
Salt & freshly ground black pepper
1 tbs cornflour
125ml (1/2 cup) water


Preheat oven to 250°C. Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.

Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.

Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.
Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.

Recipe from http://www.taste.com.au/recipes/11952/macaroni+cheese