Copycat "Uncle Ben's" Long Grain & Wild Rice

As you know we love to test out new recipes in the kitchen.  We have also tried quite a few "Copycat" recipe's from different sites.   We thought we would try out this side dish one night with scallops.

Copycat "Uncle Ben's " Long Grain & Wild Rice
http://www.food.com/recipe/copycat-uncle-bens-long-grain-wild-rice-113180

Ingredients:
1 tsp dry chopped onion flakes
1/2 tsp dry parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground turmeric
1/4 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
2 cups chicken stock (or 2 cups water plus 1 tbsp low sodium chicken bullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Directions:

• Combine all of the spices in a medium saucepan & mix thoroughly.
• Add both type of rice, the chicken stock & butter.
• Bring mixture to a boil and stir to combine.
• Cover saucepan with lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

Tupps Tidbits ~ if you decided to try this, precook the wild rice, it was not completely cooked 

If  Tupps was writing this he would probably say this was "Copy CRAP".  It's was not bad, it's just not at all a copycat of Uncle Ben's as it claims. NOT A KEEPER!

Honey Wheat Bread like Outback

You know the bread they serve at Outback Steakhouse?  Well, we are hoping this top secret recipe has got it pretty close.  I can not wait to serve it warm with some butter.

Honey Wheat Bread like Outback
http://www.food.com/recipe/honey-wheat-bread-like-outback-64435

Ingredients:
1 1/2 cups warm water
2 Tbs. butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 Tbs. cocoa
1 Tbs. sugar
2 tsp. instant coffee
1 tsp. salt
2 1/4 tsp. yeast (1 pkg.)
cornmeal, for the top

Directions:

• Place all ingredients in a bread machine in the order listed above & use the dough setting.
• When it is done, let is rise for about an hour.
• When the dough is twice its original size punch it down & split it into rolls.
• If you want authentic Outback size, make about 8 tubular loaves.
• The recipe prefers you to make 12 rolls.
• The dough is sticky, so make sure you use a well-floured cookie sheet & plenty of flour on your hands.
• Sprinkle the entire surface of the loaves with cornmeal & then let them rise again.
• Bake for 20-24 minutes at 350.

Tupps Tidbits ~ the dough was very sticky, you might need extra flour , we did mini loaves instead of tubular loaves, you could make any shape you want

Wonderful aroma, taste, and texture! Fantastic, fabulous bread! This is now one of our favorite recipes...Definitely a KEEPER!

Steak and Shrimp Kabobs

These kabobs look so attractive and healthy I could not pass up trying them. Especially when we have an abundance of cherry tomatoes this time of year.  Let's enjoy the last of the summer nights and grill these up!

1 cup teriyaki sauce
1 can ( 6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
1 pound beef top sirloin steak, cut into 1- inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 tsp cornstarch

Directions

• In large bowl, combine the first 6 ingredients.  Pour half of the marinade into a large resealable bag; add beef.  Seal bag and turn to coat: refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
• Drain and discard.  On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.  In a small saucepan, combine cornstarch and reserved marinade until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Prepare grill for indirect heat, using a drip pan.  Place kabobs over drip pan and grill, covered over indirect medium heat for 6 minutes, turning once.  Baste with sauce.  Continue turning and basting for 8-10 or until shrimp and beef reaches desired doneness.

Tupps Tidbits ~  instead of buying pineapple juice, we bought canned pineapple in its own juice & drained the juice for this recipe....also, we left the tails on the shrimp for cooking & that seemed to work well

We both loved the flavor that came out of this sauce and also the leftovers heated up well. We we will definitely make these again! KEEPER!