Rice - 5 / 72

Cantonese Barbecue Pork

• 900 gr pork butt
• 65 gr sugar
• 45 ml honey
• 60 ml soy sauce
• 30 ml hoisin sauce
• 24 gr sesame seeds (toasted)
• 16 gr ginger (grated fresh)
• 16 ml shao hsing rice wine
• 7 ml salt mustard dip

Cantonese Chicken Salad With Cashews

• 4 green onions
• 2 long fine shreds
• 1 roast chicken
• 425 gr peanut
• 160 gr iceberg lettuce (shredded)
• 120 gr cashews (roasted)
• 60 ml roast chicken juices
• 28 gr rice stick noodles
• 22 ml water
• 16 ml vinegar

Caribbean Cabbage

• 4 pork steaks
• 4 carrots
• 1 cabbage head
• 240 ml chicken stock
• 30 ml water
• 14 gr butter
• 1 gr garlic salt

Caribbean Rice

• 240 gr pineapple (canned crushed drained)
• 240 gr rice (hot cooked)
• 180 gr mandarin oranges (canned)
• 65 gr pepper (chopped red)
• 60 gr slivered almonds
• 40 gr unsweetened coconut (grated)
• 40 gr green onions (sliced)
• 34 gr mango chutney
• 1 gr ginger (ground)

Carob Chip Oatmeal Cookies

• 1 stick margerine
• 1 egg
• 3/4 dairy free carob chips
• 230 gr rolled oats
• 150 gr sucanat
• 130 gr wheat flour (whole)
• 90 gr walnuts (chopped)
• 60 ml rice milk
• 7 gr vanilla
• 3 gr baking powder

Carribean Ginger Pepper Sauce

• 2 jalapenos
• 240 ml water
• 130 gr pineapple chunks
• 60 ml lime juice
• 60 ml unsweetened pineapple juice
• 50 gr granulated sugar
• 10 gr ginger (fresh)
• 10 gr chardonnay
• 5 gr cornstarch
• 3 gr cayenne pepper

Carrot Spice Cookies

• 1 egg
• 325 gr rice flour
• 220 gr packed brown sugar
• 170 gr raisins
• 130 gr carrots (shredded)
• 120 ml unsweetened applesauce
• 110 gr margarine
• 30 ml molasses
• 4 gr alcohol free vanilla
• 3 gr allspice

Carrot, Leek And Olive Stew

• 2 carots (raw)
• 1 potatoe (raw red)
• 1/2 ripe plives
• 475 ml vegetable broth
• 270 gr leeks
• 16 ml olive oil
• 1 gr salt and pepper
• some garlic

Carrot-orange Soup With Toasted Cashew Garnish

• 10 skillet
• 1 onion (chopped)
• 1 orange
• 1 salt and pepper
• 950 ml fat-free chicken broth
• 375 gr carrots (peeled)
• 240 ml orange juice (fresh)
• 120 ml cream (heavy)
• 120 ml evaporated skim milk see note
• 34 gr tomato paste

Carrot-rice Puree

• 6 carrots
• 325 ml water
• 16 gr brown rice

Cashew And Tomato Brown Rice

• 12 sun tomatoes (dried)
• 4 lemons
• 3 garlic (cloves)
• 3 ribs of celery
• 2 onions
• 2 carrots
• 475 ml vegetable stock
• 180 gr brown rice
• 120 gr cashews
• 45 ml sun tomato oil (dried)

Chana Masaledar

• 2 garlic (cloves)
• 1 1/2 ginger (fresh grated)
• 1 onion
• 700 gr chick peas (dried)
• 45 ml vegetable oil
• 18 gr tomato paste
• 16 ml lemon juice
• 2 gr coriander (ground)
• 1 gr cumin seeds (whole)
• 1 gr cinnamon (ground)

Charbroiled Swordfish With Citrus Salsa

• 2 oranges
• 2 limes
• 1 ruby grapefruit (red)
• 1 lemons
• 1 onion (red)
• 1 tequila
• 80 gr swordfish steaks
• 16 ml corn oil
• 8 gr cilantro
• 1 gr mint

Charleston Okra Soup

• 8 tomato (fresh)
• 2 onions (chopped)
• 2 cans
• 1 beef bone plenty of meat
• 1 bacon
• 2,800 ml water
• 750 gr okra (chopped)

Chef Kerry Sear's Vegetable Burgers

• 1 beets
• 220 gr potatoes
• 130 gr turnips
• 130 gr carrots
• 130 gr zucchini
• 120 gr onion
• 60 ml water
• 40 gr oats
• 40 gr rice
• 34 gr hazelnuts

Cherry Cranberry Dessert Squares

• 21 cherry pie filling
• 1 refrigerated pie crust
• 1 whipped topping (frozen light)
• 475 ml skim milk
• 200 gr sugar
• 60 ml water
• 32 gr cornstarch
• 2 gr rum extract
• 1 gr cinnamon

Chestnut & Rice Savoury

• 1 onion
• 1 tomato
• 85 gr mushrooms
• 60 gr brown rice
• 34 gr chestnuts (dried)
• 30 ml water
• 16 ml vegetable oil
• 6 gr yeast extract
• 6 gr tomato paste