Best 7 Rivas Uitleenservice Recipes

KHORESH RIVAS (SAVORY RHUBARB AND BEAN STEW)

Steps:

• Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about ¼ teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
• In a large pan, heat ¼ cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You'll reuse this pan.)
• In a large, deep sauté pan with a lid, or a Dutch oven, heat ¼ cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it's salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
• To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
• Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn't be soupy. The stew can be made 1 day in advance up to this point.
• Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You're not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
• Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don't stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.

RIVAS NANA BREAD

Steps:

• cream butter,honey,suger,eggs and banananas untill smooth. In another bowl sift flour,salt,bakeing powder then slowly add to wet add nuts and bake 325 for 30 mins on untill knife comes clean.
• half ways thru take out of oven and rub stick of butter on top and drizzle honey, bake untill done then rub once more with butter and honey and let cool.

CAJUN SWEET DOUGH

Steps:

• Sift together flour, baking powder, and salt. Set aside.
• Beat butter in a separate bowl, then add sugar a little at a time. Add vanilla and beat mixture until it is nice and fluffy. Beat in egg. Stir in flour mixture alternately with milk.
• Chill dough in the refrigerator for at least 2 hours, or overnight.
• To make turnovers: Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3-inch squares. Spoon about 2 teaspoons of pie filling into the center of each square and fold over to form a triangle. Pinch seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown on the top and bottom.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

SHARBATE RIVAS (RHUBARB SHERBET DRINK)

Steps:

• Combine rhubarb and 1 cup water in a small non-reactive saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover, and simmer 20 minutes.
• When rhubarb is soft, strain and discard solids.
• Measure the juice and add enough water to make 2 cups.
• Return to pan.
• Add sugar.
• Bring to a boil over medium heat, stirring until sugar dissolves.
• Increase heat to high and boil briskly, uncovered and undisturbed, for 5 minutes, or until syrup reaches 220°F on a candy thermometer.
• Cool to room temperature.
• To serve, pour 1/2 cup syrup into a tumbler.
• Stir in 1/2 cup cold water.
• Fill tumbler with crushed or shaved ice.

PIZZA DOUGH

Steps:

• Preheat the oven to 375 degrees C (190 degrees C).
• Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm water and oil until dough comes together.
• Pat and stretch dough onto a large pizza pan. Cover with desired toppings.
• Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes.