Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I love the greek lemon rice and they're lemon potatoes but have been unable to f-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I love the greek lemon rice and they're lemon potatoes but have been unable to f),it will help you,my kids.
Answer:
allrecipes.com is the perfect place for ALL your recipes!! I am sure they will have it!
thanks for making me hungry
Pilafi Kritis
INGREDIENTS:
To make the stock:
4 1/2 pounds of chicken, cut in pieces
6 cups of water
1 whole lemon, well washed
-----------
To make the pilaf:
4 1/2 cups of strained chicken stock (above)
8 1/2 cups of hot water
4 1/2 cups of long-grain rice
1 1/4 tablespoons of butter
6 tablespoons of lemon juice
freshly ground black pepper
PREPARATION:
Make the stock: In a pressure cooker, add the chicken, the whole lemon, and 8 cups of water. Bring to a boil, cover, and seal. Bring to pressure, reduce heat, and cook for 15 minutes until the chicken is very tender. Allow pressure to release naturally.
Remove chicken from the pot and set aside in a covered dish. When the stock in the pot cools sufficiently, strain into a bowl.
Make the pilaf: Measure out 4 1/2 cups of the stock and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice, and cover.
In a small skillet, heat the butter over high heat until it sizzles. Lift the cover of the pot and quickly pour in the hot butter and close the cover quickly (it will spatter). When the sizzling stops (a few seconds), remove the cover, stir briefly, and recover.
Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper. Serve the chicken separately>______________________________...
Ellinikos Lemoni Patatas
3 lbs yukon gold potatoes or other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
3 cups chicken broth
1 cup rice
1/2 stick butter
1/4 to 1/2 cup lemon juice
Bring the broth to a boil in a small pan, meanwhile, heat the butter on medium heat in a larger pan until it is sizzling. Saute the rice in the butter until the broth comes to a boil. Pour the boiling broth into the pan that the rice and butter are in. Add the lemon juice. When mixture comes to a boil again, reduce the heat to low, until top of rice is pock-marked and liquid is gone. (About 20 minutes)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I love the greek lemon rice and they're lemon potatoes but have been unable to f-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I love the greek lemon rice and they're lemon potatoes but have been unable to f),it will help you,my kids.
Answer:
allrecipes.com is the perfect place for ALL your recipes!! I am sure they will have it!
thanks for making me hungry
Pilafi Kritis
INGREDIENTS:
To make the stock:
4 1/2 pounds of chicken, cut in pieces
6 cups of water
1 whole lemon, well washed
-----------
To make the pilaf:
4 1/2 cups of strained chicken stock (above)
8 1/2 cups of hot water
4 1/2 cups of long-grain rice
1 1/4 tablespoons of butter
6 tablespoons of lemon juice
freshly ground black pepper
PREPARATION:
Make the stock: In a pressure cooker, add the chicken, the whole lemon, and 8 cups of water. Bring to a boil, cover, and seal. Bring to pressure, reduce heat, and cook for 15 minutes until the chicken is very tender. Allow pressure to release naturally.
Remove chicken from the pot and set aside in a covered dish. When the stock in the pot cools sufficiently, strain into a bowl.
Make the pilaf: Measure out 4 1/2 cups of the stock and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice, and cover.
In a small skillet, heat the butter over high heat until it sizzles. Lift the cover of the pot and quickly pour in the hot butter and close the cover quickly (it will spatter). When the sizzling stops (a few seconds), remove the cover, stir briefly, and recover.
Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper. Serve the chicken separately>______________________________...
Ellinikos Lemoni Patatas
3 lbs yukon gold potatoes or other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
3 cups chicken broth
1 cup rice
1/2 stick butter
1/4 to 1/2 cup lemon juice
Bring the broth to a boil in a small pan, meanwhile, heat the butter on medium heat in a larger pan until it is sizzling. Saute the rice in the butter until the broth comes to a boil. Pour the boiling broth into the pan that the rice and butter are in. Add the lemon juice. When mixture comes to a boil again, reduce the heat to low, until top of rice is pock-marked and liquid is gone. (About 20 minutes)
correctness,It's Non-profit and only for informational purposes.
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