ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Not exactly Spanish, but Darn Good Rice!

Misc.
ADVERTISEMENT

Cousin Sharons Rice Pilaf:

Put in baking dish:

1 can Campbells French Onion Soup
1 can Campbells Beef Consumme
1 1/4 cup uncle ben's white rice
1 small can of mushrooms stems & peices (drained)
dot with margarine

Cook at 350 degrees about 40 minutes - stir a few times and remove when all juices have been absorbed by rice. Easy to double, also flexible to be cooked along with meat (You can cook at 300 degrees or 375 if you are cooking other things, just watch that it doesn't get dried out!)





MsgID: 011169
Shared by: Tana
In reply to: Request: Spanish Rice
Board: Vintage Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Poppy Seed Preparation for Slovak Poppy Seed Rolls
  • POPPY SEED PREPARATION FOR SLOVAK POPPY SEED ROLLS 1 cup poppy seeds: Pour boiling water over the seeds and drain. Cover with lukewarm water and soak for 1/2 or longer. Drain over a fine sieve. Grind the seeds using t...
  • Chilled Zucchini Soup with Fresh Vegetable Salsa
  • CHILLED ZUCCHINI SOUP WITH FRESH VEGETABLE SALSA "You'd never guess this refreshing soup is low fat. The vegetable salsa tastes great with grilled fish too." 1 tablespoon butter 1/2 cup chopped purple onion 2 poun...
  • Tuna, Bean and Egg Salad
  • TUNA, BEAN AND EGG SALAD 2 tablespoons lemon juice 1 clove garlic, minced 1 tablespoon capers, rinsed and drained 1/4 cup olive oil Salt and freshly ground black pepper (to taste) 1 (6 ounce) can tuna, drained 1 (15 o...
  • Perogi Dough Substitute
  • I have the best solution to making perogi dough - don't knock it unless you have tried it. Once I got my Polish dad to try it he even agreed they where great. I use eggroll wrappers for the dough and make them the shap...
ADVERTISEMENT
  • Baked Salmon with Herb Crust (serves 2)
  • BAKED SALMON WITH HERB CRUST "Because of the thick coating of herbs, this salmon doesn't need a sauce. Cooking it slowly at a low temperature keeps it moist." 1 cup fresh parsley leaves 4 scallions 1/4 cup fresh basi...
  • 7 Frostings and Toppings for Cupcakes
  • 7 FROSTINGS AND TOPPINGS FOR CUPCAKES PEANUT BUTTER FROSTING 6 tablespoons butter 1/4 cup sifted confectioners' sugar 3/4 cup smooth peanut butter In a bowl, with an electric mixer on low...
  • Louisiana Shrimp Skillet (like Moxie's)
  • Does anyone know the recipe/proportions of the above ingredients? YES LOUISIANA SHRIMP SKILLET (LIKE MOXIE'S) It consists of six shrimp cooked in oil of some kind (supposed to be butter, but the cook probably added...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Not exactly Spanish, but Darn Good Rice!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!