Recipe: Recipes Using Rice (27)
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02-28-2000 - Rice is Nice!
27 Rice Recipes
Becky,LA (10:38:03) :
MEXICAN CASSEROLE
Recipe By : DANA (Quick and Easy,
2 pounds hamburger
2 cans cream of chicken soup
2 cans Ranch style beans
2 cans Rotel
2 cups cooked rice
Mix ingredients together , put in casserole dish.
Top with cheese and crushed corn chips.
Bake on 350 for 20 minutes.
Becky,LA (10:31:49) :
MOM'S RICE AND SQUASH CASSEROLE
Recipe By : MOM
Serving Size : 8
1 pound hamburger -- browned and drained
1 medium onion -- chopped
1 medium bell pepper -- chopped
2 cups yellow squash -- sliced
1 cup uncooked rice
1 teaspoon salt
2 chicken bouillon cube
2 cans cream of mushroom soup
1 can water
1 cup cheese -- grated
BROWN AND DRAIN MEAT.
SAUTE ONION AND PEPPER.
ADD SQUASH-SIMMER 15 MINUTES.
ADD RICE, SALT, BOUILLON, SOUPS, AND WATER.
SIMMER FOR 30 MINUTES..
POUR INTO GREASED CASSEROLE. TOP WITH CHEESE.
BAKE AT 350 DEGREES UNTIL BUBBLY AND CHEESE IS MELTED. ( 30-45 MINUTES)
GARNISH WITH PIMENTO OR RED PEPPER RINGS.
- - - - - - - - - - - - - - - - - -
Serving Ideas : MAY BE FROZEN
NOTES : BECKY'S VARIATIONS- ADD 1/2 C. CHOPPED CELERY WITH ONION AND PEPPERS.
OMIT SALT-ADD CAJUN SEASONING.
OMIT BOUILLON CUBES.Becky,LA (10:22:23) :
NONIE'S RICE CORNBREAD
Recipe By : AUNT INONA
Serving Size : 10
1 1/2 cups milk
1 egg -- beaten
1/2 teaspoon salt
3 tablespoons oil
1 1/2 cups corn meal
1 teaspoon baking powder
1 cup rice -- cooked
Heat oven to 425 degrees.
Heat oil in pan, tilt to cover bottom of pan.
Combine dry ingredients.
Add milk and egg. Mix thoroughly.
Add rice and oil.
Mix well . Pour into skillet or pan and bake 20-25 minutes.
Serves 10.
Becky,LA (10:17:08) :
RICE-APPLE CRISP
Recipe By : AUNT INONA
Serving Size : 6
2 cups rice -- cooked
1 can pie apples -- 1lb. 4oz.
1 tablespoon lemon juice
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup flour
6 tablespoons butter
1/2 cup pecans -- chopped
Combine: rice, apples, lemon juice, cup sugar, cinnamon and salt in a buttered shallow baking dish.
Mix flour and remaining sugar in a mixing bowl.
Cut in butter until mixture is crumbly.
Stir in the pecans. Sprinkle over rice-apple mixture.
Bake at 350 degrees for 30 minutes.
Serve warm with whipped cream. Serves 6.
Becky,LA (10:09:55) :
BARBEQUED RICE
Recipe By : AUNT INONA
1 1/3 cups rice
2 2/3 cups water
1 stick butter -- melted
1 cup celery -- chopped
1 medium onion -- chopped
1 can cream of chicken soup
1 can chicken broth
1 teaspoon liquid Barbecue Smoke
1/4 teaspoon garlic salt
salt and pepper
Bring white rice and water to a boil. Cover cook on low 18 minutes. Do not open during cooking.. Should yield 4 cups cooked rice.
In a heavy skillet add butter, celery, onion
Cook until onion and celery are clear.
ADD: cream of chicken soup, chicken broth, Hickory Liquid Smoke and pepper to taste
Bring to a boil.
ADD: cooked rice Garlic salt
Pour into a buttered casserole dish.
Bake at 350 degrees for 30 minutes.
Great served with barbeque, baked chicken, pork roast etc.
Becky,LA (09:55:55) :
MOM'S RICE PUDDING
Recipe By : MOM
Serving Size : 6
1 cup rice -- cooked and warm
3 large eggs
1/2 cup sugar
1 teaspoon nutmeg
2 cups milk
Whisk eggs, sugar and nutmeg together until well mixed.
Add milk and whisk until thoroughly mixed.
Cook over medium heat, stirring constantly until mixture coats a metal spoon.
Add rice and 1 tsp. vanilla. Cover and let sit for about 30 minutes before serving.
May be served cold or warm. Cool-Whip is a delightful addition.
Becky,LA (09:53:28) :
NONIE'S FARMER'S RICE SALAD
Recipe By : AUNT INONA
3 cups rice -- cooked and cooled
1/2 cup onion -- chopped
1/2 cup sweet pickles -- chopped
1/2 cup celery -- chopped
1/4 cup green peppers -- chopped
3 eggs -- boiled and chopped
1 small jar pimento
1 tablespoon prepared mustard
1 cup mayonnaise
salt
Blend all ingredients thoroughly. Chill.
This is a wonderful replacement for potato salad.
Becky,LA (09:49:02) :
BECKY'S JAMBALAYA
Recipe By : BECKY
oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped
Season and brown chicken in oil (lard, bacon
drippings) over med-hi heat.
(I sometimes use boiled or left over baked chicken.) Add sausage to pot and saute with chicken. Remove
from pot.
* If you want shrimp--saute and remove from pot.
Saute onions, celery, green pepper and garlic to the
tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and salt, pepper, parsley and other
desired seasonings (I use about a teaspoon of Creole
seasoning instead of salt and a few dashes of hot
sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat
to simmer.
Simmer for 20 minutes.
After 10 minutes of cooking, remove cover and
quickly turn rice form top to bottom completely.
Add green onions, if desired. Return seafood here. Return cover and continue
cooking 10 minutes.
After total of 20 minutes stir once, remove from heat,
let sit 10 minutes.
** Most Cajuns make brown jambalaya. If you like
the tomatoey New Orleans or Creole style----For
red jambalaya, replace half of stock with tomato
sauce.
NOTE: This makes lots, but it freezes well.
Becky,LA (09:47:28) :
BECKY'S DIRTY RICE
Recipe By : BECKY
Serving Size : 8
1 cup long-grain white rice -- uncooked
2 1/2 cups chicken stock or chicken broth
1/2 stick butter
6 ounces chicken gizzards
6 ounces chicken livers
6 ounces pork
3/4 cup onion -- finely chopped
1/4 cup celery -- chopped
2 cloves garlic -- chopped
1/2 teaspoon coarse ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper (more or less to taste)
*May use hamburger instead of livers and gizzards
Cook the rice in 2 cups of the chicken stock or broth .
Reserve aside the other 1/2 cup of the stock or broth.
Chop or grind gizzards, liver and pork and place in a large frying pan that has a cover.
Fry the meat mixture in the butter until it loses its pink coloring.
Add in the onion, celery, garlic, and peppers.
Saut together about 4-5 minutes.
Pour in the reserved stock and add the cooked rice.
Stir all ingredients together.
Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed.
ilovespinach/LA (09:11:08) : Ten-Cent Dinner
Melt a little butter in a skillet. Scramble an egg....when half-way cooked, stir in some cooked rice. Stir and cook until eggs are soft set. Yum. :0)
Gina,.Fla (07:19:30) : DRUNKEN RED BEANS AND RICE
courtesy Michael and Jane Stern's REAL AMERICAN FOOD
2 c. red beans, washed and drained
3 c. sauterne wine
1 meaty ham bone
1 lb. smoked sausage, cut into disks
6 cloves garlic, minced
2 med. onions, chopped fine
1 c. minced scallions (reserve green tops)
1/8 t. thyme
1/4 t. Tabasco sauce
2 bay leaves
2 c. rice
4 1/2 c. water
2 cloves, garlic, crushed
salt to taste
Soak beans overnight in wine and enough water to cover. Pour off liquid and put beans in a 6-qt. stockpot with 2 qts. water. Add ham bone, sausage, garlic, onions, scallions, and seasonings. Stir gently and bring to a simmer gradually. Partially cover and simmer gently 3 hours adding a half and half mixture of water and wine as needed to keep beans soupy. After 2 1/2 hours, mash some of the softened beans against the side of the pot to thicken.
Put rice in 4 1/2 c. water with crushed garlic and salt to taste and bring to a boil. Cover, lower heat, and simmer til water is evaporated and rice is soft, 20-25 mts.
Discard bay leaves. Serve beans over rice, garnish with scallion tops.
Serves 8-10
Elaine,Ont.,Canada (12:27:04) : Fried Rice
A very versatile favorite, that can be either a main dish or side dish, depending
on what you put into it.
3 eggs -- beaten
1 1/2 teaspoons sesame oil
1/2 teaspoon salt
1 pinch white pepper
4 tablespoons peanut oil
1 cup frozen peas
2 teaspoons chopped garlic
4 cups cooked rice -- cold
1/2 - 1 cup diced roasted pork, chicken, shrimp, etc -- optional
1 cup bean sprouts
1 bunch green onions -- finely chopped
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon molasses
Mix together the eggs, sesame oil, salt, and pepper. Heat a wok or large skillet and
add 1 tablespoon. of the oil. When hot, add egg mixture and swirl it in the wok until it
forms a large egg crepe. Once it sets, remove immediately and allow to cool. When it
is cool, finely slice into thin shreds and set aside.
Rinse peas with hot water in a colander to defrost.
Add the remaining oil to wok or skillet and when hot, add the garlic and stir-fry for 30
seconds. Add rice and stir fry for 1 minute. Mix in the meat (opt), peas, onions, and
bean sprouts and stir-fry for 2 minutes.
Add soy sauce, chicken stock, molasses, salt, and pepper and continue to stir-fry for
another minute. Add the shredded cooked eggs and cook for another 2 minutes,
stirring constantly. Serve at once.
Yield: 4 to 6 servings
KellyWA (12:05:43) : Swedish Rice Pudding
1 cup uncooked rice
1/2 cup sugar
1/2 teaspoon salt
6 cups milk
1 whole blanched almond
1 teaspoon vanilla extract
Ground cinnamon for garnish (optional)
Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1-3/4 to 2 hours or until thickened, stirring frequently. Stir in almond and vanilla extract. Serve with cinnamon, if desired.
Makes 6 servings.
KellyWA (12:04:34) : Blueberry Crisp
3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup + 3 tablespoons firmly packed brown sugar, divided
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons margarine
Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish
with cooking spray. Place rice mixture in cups or baking dish; set aside. Combine flour, walnuts,
remaining 1/4 cup sugar and cinnamon in bowl. Cut in margarine with pastry blender until mixture
resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until
thoroughly heated. Serve warm.
Microwave Oven Instructions:
Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on HIGH 4 to 5 minutes,
rotating dish once during cooking time. Let stand 5 minutes. Serve warm.
*Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before
using. Or, substitute your choice of fresh fruit or combinations of fruit for the blueberries, if desired.
Variations: Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired.
Makes 8 servings.
KellyWA (11:52:05) : Green Bean Almond Rice
1 tablespoon butter or margarine
1/2 cup slivered almonds
1/2 cup chopped onion
1/3 cup chopped red pepper
3 cups cooked brown rice (cooked in chicken broth)
1 package (10 ounces) frozen French-style green beans, thawed
1/8 to 1/4 teaspoon ground white pepper
1/4 teaspoon tarragon
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onion
and red pepper; cook 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated.
Makes 8 servings.
KellyWA (11:50:16) : Apple Almond Rice
1 cup uncooked rice
1/3 cup slivered almonds, toasted
1/3 cup chopped dried apples
1 tablespoon parsley flakes
1 tablespoon chicken bouillon granules
Combine rice, almonds, apples, parsley and bouillon granules. Store in airtight container or plastic bag.
Preparation instructions: Combine rice mix, 1 cup water, 1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat to simmer; cover and cook 15 minutes (25 minutes for parboiled rice, 45 to 50 minutes for brown rice) or until rice is tender and liquid is absorbed. Fluff with fork.
KellyWA (11:48:19) : Black Bean Chili with a Kick
1 tablespoon vegetable oil
1-1/2 pounds lean, boneless round steak, cut into 3/4-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 14-1/2-ounce cans stewed tomatoes
1 14-1/2-ounce can chicken broth
1 6-ounce can tomato paste
2 4-ounce cans chopped green chilies
1 1.25-ounce packet chili seasoning mix
3 15- to 16-ounce cans black beans, drained and rinsed
6 cups cooked rice
Sour cream
Fresh chopped cilantro
Heat oil in large Dutch oven over medium-high heat until hot. Add steak, cook 6 to 7 minutes, stirring
occasionally until steak is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until
onion is tender. Add tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce
heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10
minutes more. Place 1 cup rice in each of 6 serving bowls. Spoon 1-1/2 cups chili over rice, garnish
with sour cream and cilantro.
Makes 6 servings.
KellyWA (11:47:02) : Turkey and Rice Soup
Bones and trimming from 1 turkey
5 cups water
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
2 medium carrots, sliced
1 cup whole kernel corn
1 cup chopped onion
1 stalk celery, sliced
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley
Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan;
bring to boil. Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and
return meat to broth. Add carrots, corn, onion, celery, and rice to broth. Simmer, covered, 30 minutes
or until rice and vegetables are tender. Garnish with parsley.
Makes 4 servings.
KellyWA (11:45:45) : Fiesta Meat Balls Piquante
1 pound lean ground beef
1 medium onion, minced and divided
3 cloves garlic, minced and divided
2 tablespoons chopped cilantro, divided
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, slightly beaten
3/4 cup uncooked rice
Vegetable cooking spray
2 15-ounce cans tomato sauce
1 cup beef broth
2 chilpotle peppers, pickled
1 tablespoon chili powder
Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder and remaining 1 clove garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining 1 tablespoon cilantro. Serve hot.
Makes 3 dozen meatballs.
KellyWA (11:44:06) : Blue Cheese Stuffed Mushrooms
20 large fresh mushrooms
2 tablespoons butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1-1/2 cups cooked rice
1 tablespoon minced fresh basil
1/8 teaspoon ground white pepper
Fresh basil, chopped, for garnish
Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set
aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute
mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese;
cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into
mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350
degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
Makes 20 appetizers.
Gina,.Fla (11:20:16) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow color, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts. Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Gina,.Fla (11:19:28) : RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
2 tablespoons thinly sliced scallion greens
In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
Gourmet
February 1990
Gina,.Fla (11:18:57) : Floretta Clifton's Broccoli and Rice Casserole
2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped
Cook broccoli, drain. Saut onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.
Gina,.Fla (11:18:02) : Arroz Con Pollo a la Chorrera
(Chicken with Yellow Rice and Beer)
makes 4 servings
1/4 c. olive oil
2 - 2 1/2 lbs. chicken, cut into 8 pieces
2 T. adobo powder
1 med. onion, chopped
3 garlic cloves, minced
1 med. green bell pepper, chopped
1/4 t. bijol
3 T. tomato paste
2 c. water
2 c. short-grained Valencia or Arborio rice
1/2 - 1 can beer
1/2 c. cooked green peas
pimiento slices
Heat olive oil in a large pot. Sprinkle chicken pieces with adobo or salt and black pepper, brown for several mts. on all sides. Remove the pieces and set aside. Add the onion, pepper, garlic and bijol and saute til the onion is limp. Stir in the tomato paste and return the chicken pieces to the pot. Add water and rice and stir well.
Cover and cook over med. low heat for 30 mts. til the rice is fluffy, stir occasionally so it does not stick. (Do not over stir or it will become gluey instead of fluffy.) Reduce heat to low and stir in 1/2 to 1 can of beer as needed. The rice and chicken should be moist but not overly soggy. Stir in half of the green peas. Cover and cook over low for 20 mts. Remove to serving platter and garnish with pimiento slices and remaining peas.
chiqui,.new.orleans (10:22:16) : Chiqui's Dirty Rice
This makes a large amount, it can be reduced down, however, it freezes very well. It can be re-heated in the microwave very easily...
1 lb. Jimmy Dean's hot pork sausage
1 lb. lean ground beef
1 1/2 lbs. chicken gizzards, ground after trimming
1 lb. chicken livers, ground
In a large skillet, brown the listed ingred. above in 1 stick of margarine or butter. Remove from pan. Drain off the fat. Do not wash skillet...add 1/2 stick margarine or butter and saute until soft the following:
1/2 head of celery, minced
2 large onions, chopped
1 large bell pepper, chopped
4 cloves garlic, minced
2 heaping tabsp. chicken soup baseWhen all it tender, stir in 4 cups Uncle Ben's rice (not instant), 1 teasp. lemon-pepper, 1 teasp. thyme, 1/2-1 teasp. cayenne (I use only 1/2 teasp.), 1 teasp. basil and two bay leaves. Return meats to pot. Add enough water to cover by 1" . Cover and simmer for 40 min. When ready to serve, sprinkle with 1 bunch sliced green onions and 1/2 bunch parsley leaves, chopped
chiqui,.new.orleans (10:00:22) : Mama's Mexican Hot Rice
This is great served with a Spanish style Pork roast like Gina makes!!
3 cups Uncle Ben's rice, prepared as directed below.*
1 small can Old El Paso green chiles, chopped
1 small can shredded jalapeno peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending with cheese. Pour whipping cream over all. Bake at 350* until lightly browned and cheese is melted. This is soooo wonderful!! Great with enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med. onion, chopped and 1 green onion left whole until lightly browned. Add 1 large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice (raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a boil. Reduce heat to low and simmer without stirring or covering until all liquid is absorbed!! Rice should be tender...add a little water as necessary!! Remove garlic clove and green onion. Fluff with a fork!! This rice is great plain!!
chiqui,.new.orleans (09:48:52) : Nanny's Jambalaya
Although not a traditional New Orleans recipe, this Jambalaya is extremely easy, economical and very good!!! If my children will eat it and go for seconds.....anyone will!!
1 lb. meat your choice, cut-up(smoked sausage, shrimp, chicken..I use a combination, mostly using chicken)
2 cups Uncle Ben's rice (no substitutes)
1 can beef consomme
1 can French onion soup
1 stick butter
1 bay leaf
1 8oz. can tomato sauce
spices of choice (thyme, cayenne pepper, etc..no salt)I use about 1/2 teasp. thyme and 1/8 teasp. cayenne)
1/2 cup each of the following, chopped:
onions, green onions, celery, bell pepper
1-2 cloves garlic, minced
1/4 cup fresh chopped parsley
1/2 cup water
Combine all ingredients in a large corningware dish with a cover. Bake at 350* 45 min. to 1 hour or until rice is tender. Mix well and "fluff" with a fork before serving.
02-28-2000 - Rice is Nice!
27 Rice Recipes
Becky,LA (10:38:03) :
MEXICAN CASSEROLE
Recipe By : DANA (Quick and Easy,
2 pounds hamburger
2 cans cream of chicken soup
2 cans Ranch style beans
2 cans Rotel
2 cups cooked rice
Mix ingredients together , put in casserole dish.
Top with cheese and crushed corn chips.
Bake on 350 for 20 minutes.
Becky,LA (10:31:49) :
MOM'S RICE AND SQUASH CASSEROLE
Recipe By : MOM
Serving Size : 8
1 pound hamburger -- browned and drained
1 medium onion -- chopped
1 medium bell pepper -- chopped
2 cups yellow squash -- sliced
1 cup uncooked rice
1 teaspoon salt
2 chicken bouillon cube
2 cans cream of mushroom soup
1 can water
1 cup cheese -- grated
BROWN AND DRAIN MEAT.
SAUTE ONION AND PEPPER.
ADD SQUASH-SIMMER 15 MINUTES.
ADD RICE, SALT, BOUILLON, SOUPS, AND WATER.
SIMMER FOR 30 MINUTES..
POUR INTO GREASED CASSEROLE. TOP WITH CHEESE.
BAKE AT 350 DEGREES UNTIL BUBBLY AND CHEESE IS MELTED. ( 30-45 MINUTES)
GARNISH WITH PIMENTO OR RED PEPPER RINGS.
- - - - - - - - - - - - - - - - - -
Serving Ideas : MAY BE FROZEN
NOTES : BECKY'S VARIATIONS- ADD 1/2 C. CHOPPED CELERY WITH ONION AND PEPPERS.
OMIT SALT-ADD CAJUN SEASONING.
OMIT BOUILLON CUBES.Becky,LA (10:22:23) :
NONIE'S RICE CORNBREAD
Recipe By : AUNT INONA
Serving Size : 10
1 1/2 cups milk
1 egg -- beaten
1/2 teaspoon salt
3 tablespoons oil
1 1/2 cups corn meal
1 teaspoon baking powder
1 cup rice -- cooked
Heat oven to 425 degrees.
Heat oil in pan, tilt to cover bottom of pan.
Combine dry ingredients.
Add milk and egg. Mix thoroughly.
Add rice and oil.
Mix well . Pour into skillet or pan and bake 20-25 minutes.
Serves 10.
Becky,LA (10:17:08) :
RICE-APPLE CRISP
Recipe By : AUNT INONA
Serving Size : 6
2 cups rice -- cooked
1 can pie apples -- 1lb. 4oz.
1 tablespoon lemon juice
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup flour
6 tablespoons butter
1/2 cup pecans -- chopped
Combine: rice, apples, lemon juice, cup sugar, cinnamon and salt in a buttered shallow baking dish.
Mix flour and remaining sugar in a mixing bowl.
Cut in butter until mixture is crumbly.
Stir in the pecans. Sprinkle over rice-apple mixture.
Bake at 350 degrees for 30 minutes.
Serve warm with whipped cream. Serves 6.
Becky,LA (10:09:55) :
BARBEQUED RICE
Recipe By : AUNT INONA
1 1/3 cups rice
2 2/3 cups water
1 stick butter -- melted
1 cup celery -- chopped
1 medium onion -- chopped
1 can cream of chicken soup
1 can chicken broth
1 teaspoon liquid Barbecue Smoke
1/4 teaspoon garlic salt
salt and pepper
Bring white rice and water to a boil. Cover cook on low 18 minutes. Do not open during cooking.. Should yield 4 cups cooked rice.
In a heavy skillet add butter, celery, onion
Cook until onion and celery are clear.
ADD: cream of chicken soup, chicken broth, Hickory Liquid Smoke and pepper to taste
Bring to a boil.
ADD: cooked rice Garlic salt
Pour into a buttered casserole dish.
Bake at 350 degrees for 30 minutes.
Great served with barbeque, baked chicken, pork roast etc.
Becky,LA (09:55:55) :
MOM'S RICE PUDDING
Recipe By : MOM
Serving Size : 6
1 cup rice -- cooked and warm
3 large eggs
1/2 cup sugar
1 teaspoon nutmeg
2 cups milk
Whisk eggs, sugar and nutmeg together until well mixed.
Add milk and whisk until thoroughly mixed.
Cook over medium heat, stirring constantly until mixture coats a metal spoon.
Add rice and 1 tsp. vanilla. Cover and let sit for about 30 minutes before serving.
May be served cold or warm. Cool-Whip is a delightful addition.
Becky,LA (09:53:28) :
NONIE'S FARMER'S RICE SALAD
Recipe By : AUNT INONA
3 cups rice -- cooked and cooled
1/2 cup onion -- chopped
1/2 cup sweet pickles -- chopped
1/2 cup celery -- chopped
1/4 cup green peppers -- chopped
3 eggs -- boiled and chopped
1 small jar pimento
1 tablespoon prepared mustard
1 cup mayonnaise
salt
Blend all ingredients thoroughly. Chill.
This is a wonderful replacement for potato salad.
Becky,LA (09:49:02) :
BECKY'S JAMBALAYA
Recipe By : BECKY
oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped
Season and brown chicken in oil (lard, bacon
drippings) over med-hi heat.
(I sometimes use boiled or left over baked chicken.) Add sausage to pot and saute with chicken. Remove
from pot.
* If you want shrimp--saute and remove from pot.
Saute onions, celery, green pepper and garlic to the
tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and salt, pepper, parsley and other
desired seasonings (I use about a teaspoon of Creole
seasoning instead of salt and a few dashes of hot
sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat
to simmer.
Simmer for 20 minutes.
After 10 minutes of cooking, remove cover and
quickly turn rice form top to bottom completely.
Add green onions, if desired. Return seafood here. Return cover and continue
cooking 10 minutes.
After total of 20 minutes stir once, remove from heat,
let sit 10 minutes.
** Most Cajuns make brown jambalaya. If you like
the tomatoey New Orleans or Creole style----For
red jambalaya, replace half of stock with tomato
sauce.
NOTE: This makes lots, but it freezes well.
Becky,LA (09:47:28) :
BECKY'S DIRTY RICE
Recipe By : BECKY
Serving Size : 8
1 cup long-grain white rice -- uncooked
2 1/2 cups chicken stock or chicken broth
1/2 stick butter
6 ounces chicken gizzards
6 ounces chicken livers
6 ounces pork
3/4 cup onion -- finely chopped
1/4 cup celery -- chopped
2 cloves garlic -- chopped
1/2 teaspoon coarse ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper (more or less to taste)
*May use hamburger instead of livers and gizzards
Cook the rice in 2 cups of the chicken stock or broth .
Reserve aside the other 1/2 cup of the stock or broth.
Chop or grind gizzards, liver and pork and place in a large frying pan that has a cover.
Fry the meat mixture in the butter until it loses its pink coloring.
Add in the onion, celery, garlic, and peppers.
Saut together about 4-5 minutes.
Pour in the reserved stock and add the cooked rice.
Stir all ingredients together.
Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed.
ilovespinach/LA (09:11:08) : Ten-Cent Dinner
Melt a little butter in a skillet. Scramble an egg....when half-way cooked, stir in some cooked rice. Stir and cook until eggs are soft set. Yum. :0)
Gina,.Fla (07:19:30) : DRUNKEN RED BEANS AND RICE
courtesy Michael and Jane Stern's REAL AMERICAN FOOD
2 c. red beans, washed and drained
3 c. sauterne wine
1 meaty ham bone
1 lb. smoked sausage, cut into disks
6 cloves garlic, minced
2 med. onions, chopped fine
1 c. minced scallions (reserve green tops)
1/8 t. thyme
1/4 t. Tabasco sauce
2 bay leaves
2 c. rice
4 1/2 c. water
2 cloves, garlic, crushed
salt to taste
Soak beans overnight in wine and enough water to cover. Pour off liquid and put beans in a 6-qt. stockpot with 2 qts. water. Add ham bone, sausage, garlic, onions, scallions, and seasonings. Stir gently and bring to a simmer gradually. Partially cover and simmer gently 3 hours adding a half and half mixture of water and wine as needed to keep beans soupy. After 2 1/2 hours, mash some of the softened beans against the side of the pot to thicken.
Put rice in 4 1/2 c. water with crushed garlic and salt to taste and bring to a boil. Cover, lower heat, and simmer til water is evaporated and rice is soft, 20-25 mts.
Discard bay leaves. Serve beans over rice, garnish with scallion tops.
Serves 8-10
Elaine,Ont.,Canada (12:27:04) : Fried Rice
A very versatile favorite, that can be either a main dish or side dish, depending
on what you put into it.
3 eggs -- beaten
1 1/2 teaspoons sesame oil
1/2 teaspoon salt
1 pinch white pepper
4 tablespoons peanut oil
1 cup frozen peas
2 teaspoons chopped garlic
4 cups cooked rice -- cold
1/2 - 1 cup diced roasted pork, chicken, shrimp, etc -- optional
1 cup bean sprouts
1 bunch green onions -- finely chopped
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon molasses
Mix together the eggs, sesame oil, salt, and pepper. Heat a wok or large skillet and
add 1 tablespoon. of the oil. When hot, add egg mixture and swirl it in the wok until it
forms a large egg crepe. Once it sets, remove immediately and allow to cool. When it
is cool, finely slice into thin shreds and set aside.
Rinse peas with hot water in a colander to defrost.
Add the remaining oil to wok or skillet and when hot, add the garlic and stir-fry for 30
seconds. Add rice and stir fry for 1 minute. Mix in the meat (opt), peas, onions, and
bean sprouts and stir-fry for 2 minutes.
Add soy sauce, chicken stock, molasses, salt, and pepper and continue to stir-fry for
another minute. Add the shredded cooked eggs and cook for another 2 minutes,
stirring constantly. Serve at once.
Yield: 4 to 6 servings
KellyWA (12:05:43) : Swedish Rice Pudding
1 cup uncooked rice
1/2 cup sugar
1/2 teaspoon salt
6 cups milk
1 whole blanched almond
1 teaspoon vanilla extract
Ground cinnamon for garnish (optional)
Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1-3/4 to 2 hours or until thickened, stirring frequently. Stir in almond and vanilla extract. Serve with cinnamon, if desired.
Makes 6 servings.
KellyWA (12:04:34) : Blueberry Crisp
3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup + 3 tablespoons firmly packed brown sugar, divided
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons margarine
Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish
with cooking spray. Place rice mixture in cups or baking dish; set aside. Combine flour, walnuts,
remaining 1/4 cup sugar and cinnamon in bowl. Cut in margarine with pastry blender until mixture
resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until
thoroughly heated. Serve warm.
Microwave Oven Instructions:
Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on HIGH 4 to 5 minutes,
rotating dish once during cooking time. Let stand 5 minutes. Serve warm.
*Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before
using. Or, substitute your choice of fresh fruit or combinations of fruit for the blueberries, if desired.
Variations: Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired.
Makes 8 servings.
KellyWA (11:52:05) : Green Bean Almond Rice
1 tablespoon butter or margarine
1/2 cup slivered almonds
1/2 cup chopped onion
1/3 cup chopped red pepper
3 cups cooked brown rice (cooked in chicken broth)
1 package (10 ounces) frozen French-style green beans, thawed
1/8 to 1/4 teaspoon ground white pepper
1/4 teaspoon tarragon
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onion
and red pepper; cook 2 minutes or until tender. Add rice, green beans, white pepper and tarragon. Stir until thoroughly heated.
Makes 8 servings.
KellyWA (11:50:16) : Apple Almond Rice
1 cup uncooked rice
1/3 cup slivered almonds, toasted
1/3 cup chopped dried apples
1 tablespoon parsley flakes
1 tablespoon chicken bouillon granules
Combine rice, almonds, apples, parsley and bouillon granules. Store in airtight container or plastic bag.
Preparation instructions: Combine rice mix, 1 cup water, 1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat to simmer; cover and cook 15 minutes (25 minutes for parboiled rice, 45 to 50 minutes for brown rice) or until rice is tender and liquid is absorbed. Fluff with fork.
KellyWA (11:48:19) : Black Bean Chili with a Kick
1 tablespoon vegetable oil
1-1/2 pounds lean, boneless round steak, cut into 3/4-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 14-1/2-ounce cans stewed tomatoes
1 14-1/2-ounce can chicken broth
1 6-ounce can tomato paste
2 4-ounce cans chopped green chilies
1 1.25-ounce packet chili seasoning mix
3 15- to 16-ounce cans black beans, drained and rinsed
6 cups cooked rice
Sour cream
Fresh chopped cilantro
Heat oil in large Dutch oven over medium-high heat until hot. Add steak, cook 6 to 7 minutes, stirring
occasionally until steak is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until
onion is tender. Add tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce
heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10
minutes more. Place 1 cup rice in each of 6 serving bowls. Spoon 1-1/2 cups chili over rice, garnish
with sour cream and cilantro.
Makes 6 servings.
KellyWA (11:47:02) : Turkey and Rice Soup
Bones and trimming from 1 turkey
5 cups water
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
2 medium carrots, sliced
1 cup whole kernel corn
1 cup chopped onion
1 stalk celery, sliced
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley
Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan;
bring to boil. Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and
return meat to broth. Add carrots, corn, onion, celery, and rice to broth. Simmer, covered, 30 minutes
or until rice and vegetables are tender. Garnish with parsley.
Makes 4 servings.
KellyWA (11:45:45) : Fiesta Meat Balls Piquante
1 pound lean ground beef
1 medium onion, minced and divided
3 cloves garlic, minced and divided
2 tablespoons chopped cilantro, divided
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, slightly beaten
3/4 cup uncooked rice
Vegetable cooking spray
2 15-ounce cans tomato sauce
1 cup beef broth
2 chilpotle peppers, pickled
1 tablespoon chili powder
Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder and remaining 1 clove garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining 1 tablespoon cilantro. Serve hot.
Makes 3 dozen meatballs.
KellyWA (11:44:06) : Blue Cheese Stuffed Mushrooms
20 large fresh mushrooms
2 tablespoons butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1-1/2 cups cooked rice
1 tablespoon minced fresh basil
1/8 teaspoon ground white pepper
Fresh basil, chopped, for garnish
Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set
aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute
mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese;
cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into
mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350
degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
Makes 20 appetizers.
Gina,.Fla (11:20:16) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow color, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts. Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Gina,.Fla (11:19:28) : RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
2 tablespoons thinly sliced scallion greens
In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
Gourmet
February 1990
Gina,.Fla (11:18:57) : Floretta Clifton's Broccoli and Rice Casserole
2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped
Cook broccoli, drain. Saut onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.
Gina,.Fla (11:18:02) : Arroz Con Pollo a la Chorrera
(Chicken with Yellow Rice and Beer)
makes 4 servings
1/4 c. olive oil
2 - 2 1/2 lbs. chicken, cut into 8 pieces
2 T. adobo powder
1 med. onion, chopped
3 garlic cloves, minced
1 med. green bell pepper, chopped
1/4 t. bijol
3 T. tomato paste
2 c. water
2 c. short-grained Valencia or Arborio rice
1/2 - 1 can beer
1/2 c. cooked green peas
pimiento slices
Heat olive oil in a large pot. Sprinkle chicken pieces with adobo or salt and black pepper, brown for several mts. on all sides. Remove the pieces and set aside. Add the onion, pepper, garlic and bijol and saute til the onion is limp. Stir in the tomato paste and return the chicken pieces to the pot. Add water and rice and stir well.
Cover and cook over med. low heat for 30 mts. til the rice is fluffy, stir occasionally so it does not stick. (Do not over stir or it will become gluey instead of fluffy.) Reduce heat to low and stir in 1/2 to 1 can of beer as needed. The rice and chicken should be moist but not overly soggy. Stir in half of the green peas. Cover and cook over low for 20 mts. Remove to serving platter and garnish with pimiento slices and remaining peas.
chiqui,.new.orleans (10:22:16) : Chiqui's Dirty Rice
This makes a large amount, it can be reduced down, however, it freezes very well. It can be re-heated in the microwave very easily...
1 lb. Jimmy Dean's hot pork sausage
1 lb. lean ground beef
1 1/2 lbs. chicken gizzards, ground after trimming
1 lb. chicken livers, ground
In a large skillet, brown the listed ingred. above in 1 stick of margarine or butter. Remove from pan. Drain off the fat. Do not wash skillet...add 1/2 stick margarine or butter and saute until soft the following:
1/2 head of celery, minced
2 large onions, chopped
1 large bell pepper, chopped
4 cloves garlic, minced
2 heaping tabsp. chicken soup baseWhen all it tender, stir in 4 cups Uncle Ben's rice (not instant), 1 teasp. lemon-pepper, 1 teasp. thyme, 1/2-1 teasp. cayenne (I use only 1/2 teasp.), 1 teasp. basil and two bay leaves. Return meats to pot. Add enough water to cover by 1" . Cover and simmer for 40 min. When ready to serve, sprinkle with 1 bunch sliced green onions and 1/2 bunch parsley leaves, chopped
chiqui,.new.orleans (10:00:22) : Mama's Mexican Hot Rice
This is great served with a Spanish style Pork roast like Gina makes!!
3 cups Uncle Ben's rice, prepared as directed below.*
1 small can Old El Paso green chiles, chopped
1 small can shredded jalapeno peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending with cheese. Pour whipping cream over all. Bake at 350* until lightly browned and cheese is melted. This is soooo wonderful!! Great with enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med. onion, chopped and 1 green onion left whole until lightly browned. Add 1 large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice (raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a boil. Reduce heat to low and simmer without stirring or covering until all liquid is absorbed!! Rice should be tender...add a little water as necessary!! Remove garlic clove and green onion. Fluff with a fork!! This rice is great plain!!
chiqui,.new.orleans (09:48:52) : Nanny's Jambalaya
Although not a traditional New Orleans recipe, this Jambalaya is extremely easy, economical and very good!!! If my children will eat it and go for seconds.....anyone will!!
1 lb. meat your choice, cut-up(smoked sausage, shrimp, chicken..I use a combination, mostly using chicken)
2 cups Uncle Ben's rice (no substitutes)
1 can beef consomme
1 can French onion soup
1 stick butter
1 bay leaf
1 8oz. can tomato sauce
spices of choice (thyme, cayenne pepper, etc..no salt)I use about 1/2 teasp. thyme and 1/8 teasp. cayenne)
1/2 cup each of the following, chopped:
onions, green onions, celery, bell pepper
1-2 cloves garlic, minced
1/4 cup fresh chopped parsley
1/2 cup water
Combine all ingredients in a large corningware dish with a cover. Bake at 350* 45 min. to 1 hour or until rice is tender. Mix well and "fluff" with a fork before serving.
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