Mambo Rice Recipes
MAMBO RICE
Steps:
- Add water, chicken stock and rice to a rice cooker. Cook until al dente. Combine all other ingredients in a bowl. Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture. Rice can be served hot or cold.
Nutrition Facts : Calories 504 calories, Fat 4.6239625 g, Carbohydrate 100.4254775 g, Cholesterol 5.4 mg, Fiber 4.04752493209392 g, Protein 12.9383525 g, SaturatedFat 1.002291 g, ServingSize 1 1 Serving (393g), Sodium 270.96675 mg, Sugar 96.3779525679061 g, TransFat 0.342670250000001 g
MAMBO RICE
Steps:
- Directions Add water, chicken stock and rice to a rice cooker. Cook until al dente. Combine all other ingredients in a bowl. Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture. Rice can be served hot or cold.
MANGO MAMBO
Provided by Food Network
Yield 1 cocktail
Number Of Ingredients 8
Steps:
- Put first 6 ingredients into blender and blend until reaching a uniform consistency. Pour into glass and garnish with orange slice and a cherry.
MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE
Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
- Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 40.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, Sodium 617.8 mg, Sugar 35.7 g
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
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