Quick Cooking Ideas: Monterrey Rice

Friday, September 4, 2009

Monterrey Rice

A yummy alternative to funeral potatoes--especially if you and yours prefer to eat rice!

1 c. uncooked rice
3/4 lb. Monterrey jack cheese, shredded
2-3 green onions, sliced
2 c. sour cream
salt and pepper to taste

Cook rice as directed (I like to use chicken broth for the liquid for a richer/better taste). Add remaining ingredients to rice, mixing well. Put into casserole dish and bake at 350 for about 30 minutes.

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Cooking Terms

Bake - cook in an oven
Baste - add moisture throughout the cooking process.
Blacken - cook meat in which you coat it generously with pepper and other spices. Then the meat is seared to lock in the flavor a produce a meat that is crisp on the outside, but moist and tender on the inside.
Blanch - plunging a food into boiling water for a few seconds and then rinsing it under cold water to stop the cooking process.
Boil - cook a food submerged in boiling water.
Brasie (stew) - cook a food in a small amount of liquid so the flavor of the food can absorb into the liquid. Common method: crock pot
Broil - use a heat source (flame or coil) positioned above teh food to cook your dish.
Chop - cut a food into irregular pieces.
Deep fry - cooking a food completely submerged in hot oil.
Dice - cut a food into small cubes
Dredge (bread) - coat meat with breadcrumbs, flour or cornmeal before cooking. Common method: Shake 'n Bake
Fold - extremely gentle process to gradually and slowly incorporate ingredients together. Best if done by hand.
Fry - cooking food in hot oil or fat.
Grill - use a heat source that is directly below the food.
Marinate - soak a food in some kind of liquid or spice mixture for an extended period of time so the food absorbs a certain flavor.
Mince - cut food into extremely fine pieces.
Mix - combine ingrediets together by hand or by mixer.
Pan fry - use a small bit of oil or fat to cook foods in a pan, turning the item only a few times.
Parboil - cooking a food that is partially submerged in boiling water.
Poach - cooking a food submerged in water that is just under teh boiling point, or simmering.
Puree - cut up a food into such small bits that it becomes a liquid. Common method: blender
Roast - cooking something in an oven @ a higher temp to create a crust on the food while it cooks.
Saute - similar to pan frying, except that it involves cooking foods in a pan over very high heat and tossing the food often.
Sear - brown the outside surface of a piece of meat by subjecting it to intense heat for just a few seconds.
Shred - cut a food into small strips.
Slice - cut a food into a thin flat piece.
Steam - use water to indirectly cook food. Suspend the food over boiling water in a covered container, trapping the hot steam so that it cooks the food.
Sweat - cover the food and cook at a low temperature until they release their flavor and moisture.
Whipping (beating, whisking) - vigorously mix ingrediets together in a way that brings air into the mixture and makes it smooth and creamy.