How To make Dad's Wonderful Wild Rice Casserole

Quick easy recipes in under 90 minutes and for a cost under $20

then Cruiser Chris World Network #made chicken and rice casserole this is a # quick#easy #affordable good meal for# single mothers and fathers on the go#Cruiser Chris World Network I would like to say thank you what are all of the supporters who have been with us along our journey thank you for the support that all of you have given us it really and truly means a lot

Great Depression Cooking - The Poorman's Meal - Higher Resolution

Clara's Poorman's Meal is one of my favorite dishes. It was the reason we began this channel. I could never remember just how Nana made it, and being a visual person, what better way to have the recipe than as a video.

This is a higher resolution version of Clara's Poorman's Meal video. It was shot in SD and now up-resed to HD. Not perfect, but a big improvement from the 2007 YouTube standard of 144p!

This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.

I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.

As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.

I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.

-Christopher

He ate my nose at the end ???? #shorts #family #cute

#393 Homemade Chicken & Wild Rice Soup

This soup is rich, hearty, filling....and sooooo tasty!!!! Definitely gonna be in my rotation. It's easy, fast, and doesn't take many ingredients! Hurry on into the kitchen....you'll want a bite of it!!


✅ SUBSCRIBE & never miss a video!
???? HIT that BELL to receive a notification when I upload new videos!
???? THUMBS UP my video if you enjoyed watching, please!


Gay Jordan
PO Box 1221
Cleveland TX 77328
Link to the apron strings video #377 to see fabric choices


To order an apron.....gjordan46@sbcglobal.net

Here is the link to my facebook group


Don't forget to check our Azure Standard....and use my code
azurestandard.com/start Code......GayJordan1

Creamy Chicken and Wild Rice Soup recipe

Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.

Ingredients for this recipe:

• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 45 minutes

Procedures:

1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.

CHEF NOTES:

How to Store: It will last up to 5 days covered in the refrigerator.

How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.

How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.

What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.

What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.

Make Ahead: You can make this soup up to 2 days ahead of time.

???? How my dad cooks the JUICIEST Whole Chicken (豉油雞)

Thanks to ButcherBox for the chicken! Get 2 FREE lbs of ground beef in every box for life here:

Watch Daddy Lau teach us how to make soy sauce chicken. It's one of the easiest crowdpleasers to make for both large parties and intimate family-style meals!

------

????‍???? JOIN THE CANTO COOKING CLUB ????‍????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!

Join the club:

------

???? RECIPE + INGREDIENTS????

Check out our blog for an adjustable list of ingredients and step-by-step videos:


???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.


???? CONNECT WITH US ????






------

???? COOKWARE WE USE/LOVE ????

- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:

- Pan Protector:
- Carbon Steel Seasoning Wax:

???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:

- Sharpening Stone Set:

????‍???? KITCHEN ACCESSORIES WE USE/LOVE ????‍????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:

???? DAD'S SPECIAL INGREDIENTS ????

If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:

Options for Vegetarian Oyster Sauce
-
-

Options for Gluten Free Oyster Sauce
-
-

Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!


------

???? LINKS MENTIONED ????

MICHELIN Guide Asia:
Made With Lau (White Cut Chicken recipe):
Woks of Life (Soy Sauce Chicken recipe):
FlavCity with Bobby Parrish:

------

⏲ CHAPTERS ⏲

00:00 - Wash chicken
01:10 - Blanch chicken
01:39 - Do you need to cook this dish with a whole chicken?
02:29 - On soy sauce chicken
03:07 - Prepare aromatics
04:06 - Stir-fry aromatics
05:05 - Add soy sauce
06:15 - More dark soy sauce for darker skin
07:01 - On soy sauce
07:43 - Ladle sauce onto chicken
08:22 - Simmer chicken in sauce
09:02 - Large chicken vs small chicken
10:37 - How to get the flavor deeper into chicken?
11:18 - Chicken cooking summary
12:08 - Transfer chicken to ice
12:39 - Boil the sauce
13:22 - Cut chicken
15:01 - Create sauce for chicken
15:26 - Add slurry
15:48 - Ladle sauce onto chicken
16:06 - Did parents eat this in China?

------

???? OUR FAMILY ????

Learn more about the Lau family, and why we started this channel + blog:


-----

???? OTHER CREDITS ????

Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -