Curry Rice Dinner Rolls Recipes

Steps:

• Measure carefully placing all ingredient except butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface. Cover and let rest for 10 minutes.
• Grease large cookie sheet. Divide dough into 10 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with butter. Cover and let rise in warm place for 30 to 40 minutes or until double.
• Heat oven to 375°F bake 15 to 20 minutes or until golden brown. Serve warm.

Steps:

• In a skillet, saute onion in butter until tender, about 3 minutes. In a large bowl, combine rice, parsley, salt, curry powder and onion., Spoon about 1/3 cup down the center of each ham slice; roll up. Secure with toothpicks if desired. Place seam side down in a greased 13-in. x 9-in. baking pan. Arrange hard-boiled eggs on top. , For sauce, melt butter in a saucepan. Stir cornstarch, curry powder and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over the ham rolls. Cover and bake at 375° for 25 minutes. Uncover and bake for 10 minutes.

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
• Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
• Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
• Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

Steps:

• Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
• Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
• Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
• Remove chicken pieces to a 3 quart casserole.
• Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
• Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
• Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
• Gradually mix in the 2 cups hicken brot until the mixture is smooth.
• Add tomatoes, crushing them slightly with your hands first.
• Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
• Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
• Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
• Let cool 15 minutes, then cover and chill.
• Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
• Cover with foil and bake 35 minutes.
• While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
• Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
• Fluff rice with a fork before serving.
• Serve portions of rice topped with chicken pieces and the sauce ladled over the top.

Steps:

• Measure carefully, placing all ingredients except margarine in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface. Cover and let rest 10 minutes.Grease large cookie sheet. Divide dough into 10 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Serve warm, or cool on wire rack.1 roll: 160 calories (55 calories from fat) 6g fat (1g saturated) 0mg cholesterol 280mg sodium 24g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have shaped the dough into rolls and placed on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.SUCCESS TIPWe found that we had better results when using cold or room-temperature rice instead of hot cooked rice. Cook the brown rice ahead and cool to room temperature or refrigerate. To cool the rice quickly, spread it out on a cookie sheet or large plate before you refrigerate it. This recipe is also a good way to use any leftover rice you might have on hand. Did You KnowBrown rice is the entire grain with only the inedible outer husk removed. This light tan-colored rice has a nutlike flavor and slightly chewy texture. Because it still has the bran, it can become rancid, so plan to keep it on your shelf for about six months. If you don't have brown rice, you can use regular cooked white rice for these rolls.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.