Hey there foodies! Are you ready for a treat? We found these amazing recipes that we just couldn’t keep to ourselves. Check out these mouth-watering dishes that are easy to make and oh so delicious.
Pharaohs at the Museum Restaurant: A Taste of Raleigh, North Carolina
Indulge in the exotic flavors of the East with this delicious dish straight from Raleigh, North Carolina. Pharaohs at the Museum Restaurant brings to you an unforgettable dinner experience with its delectable choice of cuisines.
- 3 cups of white rice
- 1 pound of chicken breast
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 1 teaspoon of paprika
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 yellow onion cut into thin slices
- 1/4 cup of chopped parsley
- Preheat the oven to 375°F.
- Cook rice according to instructions on the package.
- In a mixing bowl, whisk the olive oil, lemon juice, paprika, cloves, cayenne pepper, salt and black pepper.
- Place chicken breasts in a baking dish and coat them evenly with the spice mix.
- Add onion slices and chopped parsley to the baking dish to bake alongside the chicken.
- Bake in the preheated oven for 25 minutes, or until chicken is cooked through.
- Serve hot with cooked rice.
Q: Can I use brown rice instead of white rice?
A: Yes, you can substitute brown rice for white rice if desired.
Q: What can I serve alongside this dish?
A: A side salad with cherry tomatoes and cucumbers would be a great accompaniment to this dish.
If you’re looking for the perfect kitchen gadget to help you prepare this dish, we recommend the OXO Good Grips Citrus Juicer. It’s efficient and easy to use, making the process of juicing lemons a breeze.
Sweet Tea & Cornbread: A Southern Delight
If you’re in the mood for an authentic Southern meal, then look no further. This Sweet Tea & Cornbread recipe is the perfect blend of sweet and savory, and is sure to leave your taste buds satisfied.
- 4 cups of self-rising cornmeal
- 2 cups of buttermilk
- 2 large eggs
- 1/2 cup of vegetable oil
- 1/4 cup of sugar
- 4 cups of water
- 4 family-size tea bags
- 3/4 cup of sugar
- 1 lemon, thinly sliced
- Preheat oven to 375°F.
- In a mixing bowl, combine cornmeal, buttermilk, eggs, vegetable oil and 1/4 cup of sugar.
- Stir until all ingredients are well combined.
- Pour the mixture into a greased 9-inch baking dish.
- Bake for 25 minutes, or until golden brown.
- Meanwhile, in a large pot, boil 4 cups of water and add 4 family-size tea bags, 3/4 cup of sugar, and lemon slices.
- Stir until sugar is dissolved.
- Cool to room temperature.
- Once cornbread is baked, remove from oven and cool to room temperature.
- Serve with chilled sweet tea.
Q: Can I use vegetable shortening instead of vegetable oil?
A: Yes, you can substitute vegetable shortening for vegetable oil if desired.
Q: Can I use honey instead of sugar?
A: Yes, honey can be used as a substitute for sugar. Adjust the amount used as needed depending on your desired level of sweetness.
If you’re looking to elevate your tea-making skills, we highly recommend the Glass Pitcher with Infuser and Ice Core. It’s perfect for making and serving iced tea, and the built-in infuser makes it easy to add flavor to your tea.
So what are you waiting for? Try out these recipes today and let us know how they turned out! Happy cooking!
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Pin On Food You'll Love
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Online Menu Of Pharaohs At The Museum Restaurant, Raleigh, North
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