HOMEMADE RICE CRACKERS (KAKIMOCHI)
Let's make fresh Kakimochi at home with this Japanese rice cracker recipe. Flavored with salt, soy sauce, or your favorite seasonings, this tasty savory snack will hit the spot!
Provided by Namiko Chen
Categories Snack
Time P7DT20m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 56 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 40 mg, Sugar 13 g, ServingSize 1 serving
EASY HOMEMADE RICE CRACKERS
Homemade Rice Crackers made with leftover cooked rice.
Provided by Hi, I'm Shanai!
Time 25m
Yield aprox 40 crackers
Number Of Ingredients 3
Steps:
- Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
- Pre heat oven to 180°C and line a baking tray with baking paper.
- Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
- Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
- Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
- Place all ingredients into a food processor and pulse until it forms a dough.
- Pre heat oven to 180°C and line a baking tray with baking paper.
- Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
- Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
- Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
HOMEMADE RICE CRACKERS
Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice
Provided by My Kids Lick The Bowl
Categories Snacks
Time 27m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees Celsius (360 F)
- Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
- Place the rice in a food processor with the olive oil and salt
- Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
- Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
- Place a second piece of baking paper on top of the balls
- Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
- Remove baking paper from the top of the balls
- (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
- Bake until slightly golden and have a crispy texture when snapped
Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 crackers, Sodium 51 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
CRISPY RICE CRACKERS
Steps:
- Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
- Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
- Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
- Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
- Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
- These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.
ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
CRISPY ZUCCHINI CAKES
Crab cake-inspired dish. Very tasty on ciabatta with arugula.
Provided by acalladonato
Categories Fried Zucchini
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
- Shape mixture into 5 palm-sized patties and dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g
CHEESE KRISPIES CRACKERS
This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.
Provided by rangapeach
Categories Cheese
Time 50m
Yield 36 crackers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend butter and cheese in a food processor until creamy.
- Add flour, one cup at a time.
- Add seasonings.
- Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
- Place dough on a floured board and roll out to 1/4 inch thickness.
- Use a plain 2 inch cookie cutter to cut out.
- Place onto cookie sheet and bake at 325°F.
- for 20 minutes.
- For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.
JASMINE RICE CRACKER
Steps:
- Wash rice in 3 or 4 changes of cold water in a large bowl, then drain well in a large sieve and transfer to a 2- to 3-quart heavy saucepan. Add 2 1/2 cups water and table salt and boil, uncovered, without stirring, until steam holes appear on surface of rice and grains on top appear dry, about 8 minutes. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork. Transfer to a bowl and cool to warm.
- Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 13- by 9- by 2-inch metal baking pan.
- Press rice evenly into baking pan with lightly oiled hands. Put pan in oven and reduce oven temperature to 250°F. Bake rice until dry, about 3 hours. Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
- Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes. (Return oil to 350°F between batches.) Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
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