Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020