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Sunday, May 31, 2015

Rice Pudding With Dried Cherries

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1 cup basmati rice (washed)
  • 3/4 cup sugar
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup dried cherries
  • 1 pinch cinnamon

Recipe

  • 1 in a saucepan, bring milk, half & half and sugar to a boil.
  • 2 add rice and vanilla extract.
  • 3 cook at medium heat for 8 minutes.
  • 4 stir while heating until creamy and/or sticky.
  • 5 add cherries and stir for 2 minutes.
  • 6 set aside for 10 minutes.
  • 7 garnish with cinnamon.

Rice Rogers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 cup uncooked rice
  • 2 tablespoons butter
  • 1/3 cup grated parmesan cheese
  • 1/3 cup finely chopped parsley

Recipe

  • 1 cook rice.
  • 2 add butter, cheese and parsley.
  • 3 stir.

Lentils And Tomato Sauce With Macaroni And Fried Onions

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 3 cups diced onions
  • 2 garlic cloves, minced
  • 1 1/2 cups lentils, picked over and rinsed (brown or green)
  • 3 cups water (i use 1 cup water and 2 cups vegetable broth)
  • 1 (28 ounce) can whole tomatoes, with juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked ditalini (can substitute elbow macaroni, if desired)
  • 1/2 teaspoon cumin seed
  • red pepper flakes (optional)

Recipe

  • 1 heat the olive oil in a large skillet over medium-low heat. add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. remove half of the onions and reserve. stir the garlic into the remaining onions and cook for 1 minute.
  • 2 stir the lentils and water (or water/broth combo) into the onion mixture. cover and bring to a boil. reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
  • 3 stir in the tomatoes, cumin, coriander, and allspice. cover and cook for 10 minutes. uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. season with salt and pepper.
  • 4 meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. drain. quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. cook, stirring over medium-high heat until the onions are sizzling. add the drained macaroni and stir to combine. taste and adjust the seasonings. to serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. sprinkle with red pepper flakes to taste, if desired.

Rice Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 2 (6 ounce) boxes uncle ben long grain and wild rice blend (regular)
  • 1 red pepper
  • 1 yellow pepper
  • 3 scallions
  • 1/4 cup craisins
  • 1/2 cup frozen peas
  • 1/2-3/4 cup honey roasted nuts
  • 1 cup vegetable oil
  • 1/2 cup honey
  • 1/4 cup wine vinegar
  • 1/2 teaspoon curry powder, to taste

Recipe

  • 1 cook rice according to package directions and cool.
  • 2 add peppers, scallions and craisens.
  • 3 whisk all dressing ingredients together and add to rice mixture.
  • 4 (i sometimes don't use all the dressing... it seems too much) right before serving add defrosted peas and peanuts.

Rice Pudding With Pears

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • Servings: 10
  • 4 cups skim milk, plus
  • 1 tablespoon skim milk, divided
  • 3/4 cup sugar
  • 1/2 cup short-grain rice, uncooked
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups drained and chopped canned pears
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon

Recipe

  • 1 preheat oven to 350 deg f.
  • 2 spray a 2-quart baking dish with cooking spray and set aside.
  • 3 combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil.
  • 4 cover, reduce heat and simmer for 15 minutes, stirring occasionally.
  • 5 combine cornstarch and remaining 1 tablespoon milk.
  • 6 add to rice mixture, stirring constantly.
  • 7 bring to a boil; cook one minute.
  • 8 remove from heat.
  • 9 gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly.
  • 10 stir in pears and vanilla.
  • 11 pour mixture into prepared baking dish.
  • 12 combine brown sugar and cinnamon and sprinkle over rice mixture.
  • 13 bake at 350 deg f for 45 minutes or until pudding is set and top has a light crust.
  • 14 refrigerate leftovers.

Gratineed Macaroni And Cheese With Tomatoes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter, divided, plus more
  • butter, for dish
  • 1 1/4 cups baguette, torn into small pieces
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 teaspoons coarse salt, divided
  • 3/4 teaspoon pepper, divided
  • 3 1/2 cups milk
  • 5 tablespoons flour
  • 1 pinch nutmeg
  • 4 cups sharp cheddar cheese, shredded
  • 16 ounces tomatoes, cut into 1 inch chunks

Recipe

  • 1 bring a large pot of water to a boil.
  • 2 cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
  • 3 preheat oven to 350 degrees.
  • 4 drain and rinse macaroni.
  • 5 butter a 9 x 13 inch pan or 3 quart casserole; set aside.
  • 6 melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
  • 7 heat milk in a sauce pan over medium heat until warm.
  • 8 heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
  • 9 add flour, cook, whisking 1 minute.
  • 10 whisk in warm milk a little at a time.
  • 11 cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
  • 12 remove milk mixture from heat.
  • 13 add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
  • 14 stir pasta and tomatoes into cheese sauce.
  • 15 pour into buttered dish; sprinkle with bread topping.
  • 16 bake until bubbly and golden, about 30 minutes.
  • 17 let cool slightly before serving.

Rice Pudding With Fresh Fruit

Ingredients

  • Servings: 1
  • 1/2 cup short-grain rice
  • 3 cups milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon pernod or 1 tablespoon pastis
  • 2 pears, fresh or canned
  • to taste raspberries, fresh or frozen (thawed)
  • 1 teaspoon anise seed

Recipe

  • 1 in a saucepan, combine rice, milk, sugar, and salt. cook over medium heat until mixture begins to bubble. reduce heat and cover.
  • 2 cook 1 hour, stirring occasionally.
  • 3 remove from heat. add vanilla and pernod.
  • 4 cool, then refrigerate at least 3 hours.
  • 5 halve pears lengthwise, slice thinly, and spread out into a fan shape. place pear and rice pudding on plates, and garnish with raspberries and anise seeds.

Rice Regal And Asparagus

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 2 (14 1/2 ounce) cans asparagus
  • 4 cups cooked rice, cooled
  • 1 teaspoon salt
  • 1 -2 dash ground red pepper
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups shredded sharp cheddar cheese, divided

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 combine rice, salt, pepper, sour cream, milk and 3/4 cup cheese (mom adds a splash of the canned asparagus"juice").
  • 3 spoon half of the mixture into a buttered shallow 2 1/2 quart baking dish.
  • 4 reserve 4 asparagus spears for garnish, arrange remaining asparagus on mixture.
  • 5 spread remaining rice mixture over asparagus.
  • 6 sprinkle with remaining cheese.
  • 7 bake for 20 minutes or until hot and bubbly.

Ranch Parmesan Crusted Chicken #rsc

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • 4 medium boneless skinless chicken breasts
  • 1 egg
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter (melted)
  • 1/2 cup parmesan cheese, shredded
  • 4 tablespoons honey
  • 1/2 cup breadcrumbs
  • 1 tablespoon marjoram leaves, crushed
  • 1 tablespoon garlic powder
  • 1 (1 ounce) packet hidden valley original ranch dips mix
  • 1/4 cup lemon juice
  • 1/2 cup wine
  • 1 cup greek yogurt
  • 2 tablespoons unsalted butter (melted)
  • 1/4 cup shallot (peeled and chopped fine)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chives, chopped
  • 1/2 tablespoon marjoram leaves, crushed

Recipe

  • 1 wash and pat dry chicken breast, and prepare 9x13 oven proof casserole dish, spray with pam.
  • 2 combine ingredients in two 2qt bowls as follows:.
  • 3 bowl #1 combine beaten egg, milk, salt, butter, parmesan cheese and honey.
  • 4 bowl# 2 combine bread crumbs, marjoram, garlic powder, and ranch seasoning mix.
  • 5 dredge chicken breast in bowl#1, then place in bowl#2 and cover both sides completely. place in casserole.
  • 6 dish. continue until all breast completed.
  • 7 mix all topping ingredients together in a small mixing bowl. spread over each chicken breast equally. bake for 45 minutes inches.
  • 8 a 350 degree preheated oven.
  • 9 serve over your favorite rice or pasta and enjoy -- .

Rice Pudding With Dates

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 cups rice, cooked
  • 15 pitted dates, finely chopped
  • 2 cups low-fat milk
  • 3 tablespoons granulated sugar

Recipe

  • 1 combine all the ingredients in a large suacepan, then cover & cook on low heat until dates are tender, about 15 to 20 minutes.
  • 2 serve warm or cold & enjoy!

Ranch Pasta And Potato Salad

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

  • Servings: 16
  • 2 cups red potatoes, unpeeled,diced (6)
  • 6 ounces uncooked tri-color spiral pasta (spiral pasta, 2-1/4 cups)
  • 8 slices bacon, cooked crispy,crumbled
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onion
  • 1/2 cup mayonnaise
  • 1/2 cup purchased ranch salad dressing

Recipe

  • 1 in large saucepan, bring 10 cups water to a boil.
  • 2 reduce heat to medium-high.
  • 3 add potatoes; cook 3 mintues.
  • 4 add rotini; cook potatoes and rotini an additional 10 to 12 minutes or until tender.
  • 5 drain.
  • 6 in large bowl, combine cooked potatoes, rotini, and all remaining salad ingredients.
  • 7 in small bowl, combine dressing ingredients; blend well.
  • 8 add to salad; toss to coat.
  • 9 cover; refrigerate at least 2 hours or until serving time.

One Of My Favourite Pasta's

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 lb spaghetti (or any shape)
  • 6 garlic cloves (minced)
  • 12 black olives (minced)
  • 2 lemons, juice and zest of
  • 2 -4 tablespoons olive oil
  • 3 ounces capers
  • 1 teaspoon red pepper flakes
  • 4 ounces almonds (toasted, garnish) or 4 ounces pine nuts (toasted, garnish)
  • 12 ounces seafood (or chicken)
  • 6 ounces parmesan cheese (fresh)
  • 4 ounces whipping cream (optional)
  • 1 pinch salt & pepper (to taste)

Recipe

  • 1 cook pasta and save some pasta water in case you need it if mixture is to thick.
  • 2 meanwhile saute chicken or seafood in pan and remove.
  • 3 add garlic, olives, lemons and rind, oil, capers, red pepper flakes to pan and saute to blend. add seafood or chicken back in,.
  • 4 add enough cream and/or pasta water and saute until desired consistency.
  • 5 add to hot pasta and stir together adding more pasta water if needed.
  • 6 place into a large bowl or individual bowls and garnish with fresh parsley and tarragon and/or basil, nuts and lots of parmesan cheese.
  • 7 enjoy! .

Rice Pudding With A Twist

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • 1 1/2 cups medium grain rice
  • 3 cups 2% dairy milk or 3 cups soymilk
  • 1/2 teaspoon kosher salt
  • raisins (optional)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups vanilla ice cream, slightly softened

Recipe

  • 1 place rice, milk, optional raisins, and salt in the inner pot and stir. place inner pot into the rice cooker, cover and press the steam/cook button. allow to cook until rice cooker switches to keep-warm mode.
  • 2 stir in vanilla extract and vanilla ice cream, stir thoroughly and serve warm or chilled.

Rice Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 cups cooked rice
  • 2 red bell peppers, cored and sliced into thin strips
  • 2 yellow bell peppers, cored and slicd into thin strips
  • 4 tomatoes, seeds removed and chopped
  • 4 cups fresh coriander, roughly chopped
  • 4 carrots, shredded fine in a food processor
  • 1/4 cup raisins
  • 1 -2 teaspoon curry powder
  • 1 -2 teaspoon chili powder
  • 1 -2 teaspoon turmeric powder
  • 4 tablespoons extra virgin olive oil
  • salt

Recipe

  • 1 put cooked rice in a large mixing bowl and add in all the raw vegetables; carrots, red and yellow peppers and tomatoes and raisins.
  • 2 add in good olive oil and mix well.
  • 3 season with curry powder, tumeric powder and chili powder and mix well.
  • 4 add in salt to taste and mix.
  • 5 add the roughly chopped coriander (lots of it!) and give a good final splosh of olive oil. mix until every grain is coated with the seasoning.
  • 6 chill and serve.

Rice Pudding In A Flash!

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 cup uncooked rice
  • 2 cups water
  • 1 (3 1/2 ounce) box french vanilla instant pudding
  • 1 can evaporated milk
  • 1/2 cup raisins
  • 1 dash nutmeg

Recipe

  • 1 in medium sauce pan combine water and rice, bring to boil then cover.
  • 2 reduce heat and simmer until the water is absorbed about 15 or 20 minutes.
  • 3 pour evaporated milk into medium bowl and add pudding, whisk until smooth then place in fridge while rice is cooking.
  • 4 when rice is done cooking, pour into colander and rinse with cool water until cool and drain well.
  • 5 pour into bowl with pudding, add raisins and nutmeg, mix and enjoy!

Rice Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (7 ounce) can whole kernel corn, drained
  • 1/2 cup red bell pepper, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons cilantro leaves
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Recipe

  • 1 mix rice, beans, corn and bell pepper in a large bowl.
  • 2 whisk olive oil, lemon juice, cilantro leaves, salt, chili powder and garlic powder in a small bowl until blended.
  • 3 add to rice mixture and toss.
  • 4 can be made a day in advance.

Rice Salad

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

  • Servings: 12
  • 1/2 cup uncooked wild rice
  • 1 1/2 cups water
  • 3 cups cooked brown rice (cooked without salt or fat)
  • 1 cup green seedless grape, halved
  • 1/2 cup chopped dried apricot (or fresh in season)
  • 1/4 cup thinly sliced green onion
  • 1 (8 ounce) carton plain low-fat yogurt
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon curry powder (or to your liking)
  • 1/2 teaspoon brown sugar
  • 1 dash salt
  • 1 bunch green seedless grape (optional)

Recipe

  • 1 wash wild rice in 3 changes of hot water, drain.
  • 2 combine wild rice and 1 1/2 cups water in a medium saucepan.
  • 3 bring to boil.
  • 4 cover, reduce heat and simmer 40 minutes.
  • 5 in a large bowl,combine wild rice, brown rice, halved grapes,apricots and green onions.
  • 6 toss well, cover with plastic wrap and chill.
  • 7 -----------dressing-----------.
  • 8 in a small bowl, combine yogurt, parsley, curry powder, brown sugar and salt.
  • 9 stir well, cover and chill.
  • 10 to serve, add dressing to rice mixture, tossing gently to coat.
  • 11 garnish with whole grapes.

Rice Pudding (made With Coconut Milk)

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 1/2 cup uncooked arborio rice
  • water
  • 1 cinnamon stick
  • 1 cup coconut milk (2 cups if not using milk)
  • 1 cup 1% low-fat milk
  • 1 -2 teaspoon vanilla
  • 1/4 cup brown sugar (not packed)
  • 1/2 teaspoon fresh lemon rind (optional)

Recipe

  • 1 place rice and cinnamon stick in a pot and cover with water. bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  • 2 remove cinnamon stick.
  • 3 add coconut milk, milk (if using), vanilla and brown sugar. simmer 15 minutes.
  • 4 add lemon rind and simmer until almost all liquid is absorbed.
  • 5 (make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • 6 serve with cinnamon, or mango slices and vanilla ice cream.

P.g.'s Bow Tie Pasta Side

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • 1 (12 ounce) box bow tie pasta
  • 2 cups asparagus, slightly cooked
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup feta cheese, crumbled
  • salt
  • pepper

Recipe

  • 1 cook pasta just to done. drain and cool in icy water 2 minute and drain again.
  • 2 cook the fresh asparagus for only 1 minute and drain & cool in ice water 2 minute and drain again.
  • 3 into a large bowl place all the ingredients including the pasta & asparagus. mix well,cover and place in refrigerator at least 1 hour before serving.
  • 4 serves 6-8.

Homemade Chicken Parmesan

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1 lb chicken breast
  • 3 cups of shredded mozzarella cheese
  • 3 cups of shredded cheddar cheese
  • 8 slices provolone cheese
  • 1 1/2 cups parmesan cheese
  • 1 (12 ounce) can spaghetti sauce

Recipe

  • 1 preheat oven to 350°f
  • 2 in a 13x9 baking dish, place your chicken breast, split down.
  • 3 then pour the sauce over the top of the chicken, making sure that you cover the top of the chicken evenly.
  • 4 then sprinkle the cheddar cheese all over the top of the sauce.
  • 5 then sprinkle the mozzarella cheese over the top of the cheddar cheese.
  • 6 then lay the provolone cheese slices on top of the mozzarella cheese.
  • 7 then sprinkle the parmesan cheese on top of the provolone cheese.
  • 8 then place in the oven and cook for 1 hour.
  • 9 when the chicken is done, cut the cheese to where every piece of chicken gets an equal amount of cheese on top.
  • 10 let cool 5 minutes, then serve with any type of pasta or side of your choice.

Rice Salad With Oranges, Olives And Almonds...

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 1/2 cups long grain rice or 1 1/2 cups basmati rice
  • 1 1/2 teaspoons table salt
  • 4 tablespoons olive oil
  • 1 small garlic clove, minced (1/2 tsp)
  • 1/2 teaspoon grated orange zest
  • 2 teaspoons orange juice
  • 3 teaspoons sherry wine vinegar
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped green olives
  • 2 oranges, peeled and cut into segments
  • 1/2 cup toasted slivered almonds
  • 2 teaspoons fresh minced oregano leaves

Recipe

  • 1 bring 4 quarters of water with salt to a boil in a large pot. meanwhile, heat a skillet over mediun heat until hot. add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
  • 2 stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for basmati). drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. cool while preparing salad ingredients.
  • 3 stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. let stand up to one hour at room temperature, toss again and serve.
  • 4 this salad is better eaten at room temperature.

Rice Pudding For Babies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 cup cooked rice
  • 1 cup milk (or formula or breast milk)
  • 2 apples (or any other sweet fruit)
  • 1/4 teaspoon vanilla essence
  • 1 pinch cinnamon

Recipe

  • 1 add milk to rice (use formula or breast milk for babies under 12 months).
  • 2 simmer for approx 10min stirring occasionally until creamy.
  • 3 while rice is cooking, peel and core apples, cook with some water in the microwave for about 3min or until soft.
  • 4 puree cooked apple in a blender.
  • 5 add apple puree, vanilla and cinnamon to rice.
  • 6 for babies under 8 months puree rice pudding in the blender after cooking, can add more formula (or breast milk) if it is too thick.
  • 7 number of servings depends on how much your baby eats!

Rice Salad With Roasted Red Peppers And Feta Cheese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 3 cups cooked rice
  • 1 (16 ounce) can chickpeas, rinsed well and drained (garbanzos)
  • 3/4 cup feta cheese, crumbled
  • 2/3 cup roasted red pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill
  • 3 scallions, very thinly sliced
  • 1/4 cup fresh lemon juice (or more, to taste)
  • 2 garlic cloves, minced
  • salt
  • 1/4 cup olive oil

Recipe

  • 1 combine the rice, chickpeas, feta cheese, peppers, parsley, dill,.
  • 2 and scallions in a large bowl and toss well.
  • 3 whisk all the dressing ingredients.
  • 4 pour the dressing on the rice mixture and mix.
  • 5 thoroughly.
  • 6 let sit at least 1 hour or up to 8 hours before serving.

Lentil €œpeppercornâ€? Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 2 cups onions, chopped
  • 2 cups carrots, diced
  • 1 garlic clove, minced
  • 8 cups chicken broth or 8 cups vegetable broth
  • 1 1/2 cups lentils
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup parsley, chopped
  • 1/3 cup acini di pepe pasta, cooked (about 1 cup cooked)
  • salt and pepper

Recipe

  • 1 heat the oil in a large saucepan, sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes.
  • 2 add the broth, heat to boiling. stir in the lentils; heat, stirring occasionally, until boiling.
  • 3 stir in the tomato sauce and parsley.
  • 4 cook, covered, over low heat until the lentils are tender, 45-60 minutes.
  • 5 jus before serving, stir in the cooked pasta. season with salt and pepper to taste. serve with coarsely shredded parmesan cheese.

Rice Souffle

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 cups cooked long-grain rice
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tablespoon minced green onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon tabasco sauce
  • 3 eggs, separated

Recipe

  • 1 melt butter in heavy saucepan over low heat.
  • 2 add flour, stirring until smooth.
  • 3 cook 1 minutes, stirring constantly.
  • 4 gradually add milk and cook until mixture is thickened and bubbly.
  • 5 add rice and next 6 ingredients.
  • 6 stir well and remove from heat to cool completely.
  • 7 beat egg yolks at high speed of an electric mixer until thick and lemon colored.
  • 8 add egg yolks to rice mixture and stir well.
  • 9 beat egg whites (at room temperature) until stiff peaks form.
  • 10 fold 1/3 of beaten egg whites into rice mixture.
  • 11 gently fold in remaining egg whites.
  • 12 spoon rice mixture into an ungreased 1-1/2 quart casserole.
  • 13 bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
  • 14 serve immediately.

Ranch Pasta Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 1 lb tri-color spiral pasta (or your favorite - cooked and drained according to package directions.)
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 2 -3 medium roma tomatoes, seeded and chopped
  • 1 (2 1/4 ounce) can ripe black olives, drained
  • 4 ounces cheddar cheese, grated or diced
  • 1 tablespoon bacos bacon bits
  • 1 cup of your favorite bottled ranch dressing (i use kraft free ranch)
  • 1 tablespoon water, add to dressing if it very thick (optional)
  • fresh black pepper

Recipe

  • 1 in a large container gently combine all ingredients mixing well.
  • 2 cover and refrigerate at least 30 minutes, the longer it mingles the better it tastes!

Fancy Alfredo Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 1 red onion, chopped
  • 2 tablespoons sugar
  • 1 bunch broccoli floret
  • 1/2 cup butter
  • 1 pint heavy whipping cream
  • 1 1/2 cups milk
  • 8 ounces parmesan cheese
  • 3 egg whites
  • 1 teaspoon cornstarch, if egg whites don't thicken it enough (optional)
  • 1 tablespoon black pepper
  • 2 tablespoons dried parsley
  • 1 lb pasta

Recipe

  • 1 saute onion until translucent, add sugar and cook until slightly brown. drain and set aside.
  • 2 steam broccoli while onion is cooking. drain and set aside.
  • 3 melt butter over medium heat, making sure not to brown it at all.
  • 4 add 1/2 cheese and stir until completely smooth.
  • 5 add whipping cream and milk, bring almost to a boil.
  • 6 add pepper and parsley.
  • 7 add remaining cheese and egg whites. stir until completely smooth and melted (should no longer appear grainy). this may take a little while, but you will know when it's happened because sauce will begin to look fluffy.
  • 8 if it's not thick enough combine cornstarch with a little bit of milk and add.
  • 9 once the sauce is thick enough for you (and it will continue to thicken as it sits) stir in the onions and steamed broccoli, serve over your favorite pasta.

Rice Pudding With Chai Spice & Saffron Apricots

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1/2 cup arborio rice
  • 1/4 teaspoon saffron thread
  • 1/2 cup dried apricot
  • 1/4 cup sugar, plus
  • 1 tablespoon sugar
  • 1 tablespoon brandy
  • 5 cups milk
  • 1 cinnamon stick
  • 5 whole cloves
  • 1/4 teaspoon cardamom seed

Recipe

  • 1 the day before serving, soak rice in water overnight and preheat the oven to 300 degrees. in a small heatproof dish, dry the saffron in the oven for 2 minutes. tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
  • 2 place apricots in a small heatproof bowl. in a small saucepan, bring 1/2 cup water, 1 t sugar, and the saffron to a boil. lower the heat to a gentle simmer and stir to dissolve the sugar. remove from heat, stir in the brandy and pour the liquid over the apricots. cover the bowl and let sit at room temperature overnight.
  • 3 the next day, drain the rice. combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan. scald the milk over medium heat, stirring to dissolve the sugar. remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes. strain, return to the pan and keep warm over low heat.
  • 4 heat the rice in a medium, heavy-bottomed saucepan over medium-high heat. add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid. continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes. on the last addition of milk, leave most of the milk unabsorbed. (the mixture shoul be very soupy; you may not need all of the milk.).
  • 5 pour the pudding into a 1-quart baking dish. lay a sheet of plastic wrap directly over the pudding. chill for at least 2 hours.
  • 6 before serving, let the pudding sit at room temperature for 5-10 minutes. meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop. stir them back into the bowl with their juices.
  • 7 to serve, mix the pudding and portion into 4 small bowls. top with saffron apricots and juices.

Ranch Noodles

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (8 ounce) package egg noodles
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1/2 cup ranch dressing
  • 1/2 cup grated parmesan cheese

Recipe

  • 1 cook egg noodles according to package directions; drain and return to pot.
  • 2 stir in butter and remaining ingredients.
  • 3 serve immediately.

Ranch Pasta Primavera

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1 cup carrot
  • 1 cup broccoli
  • 8 ounces fettuccine
  • 3 cans chicken broth
  • 1 tablespoon basil
  • 1 cup ranch dressing
  • 2 tablespoons parmesan cheese
  • 1 tablespoon parsley

Recipe

  • 1 steam veggies together and cool.
  • 2 cook pasta in broth; drain and cool.
  • 3 combine with veggies.
  • 4 add basil and dressing and toss.
  • 5 sprinkle with cheese and parsley.

Ranch Pasta Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) package medium pasta shells
  • 2 carrots, shredded
  • 2 shallots, diced
  • 1 (10 ounce) package bacon bits, to taste
  • 1 (16 ounce) jar ranch dressing

Recipe

  • 1 cook pasta,carrots and shallots according to pasta cooking directions, drain and rinse in cold water.
  • 2 in a mixing bowl mix pasta,carrots, shallots, bacon bits and ranch dressing. cover and chill until ready to serve.

Ranch Pasta Salad With Bacon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 1 (12 ounce) package uncooked tri-colored rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 1 (1 ounce) packet dry ranch dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk (more, if needed)
  • 1 large tomatoes, chopped or 15 grape tomatoes, cut in half
  • 1 (3 ounce) can sliced black olives
  • 1 cup sharp cheddar cheese, shredded
  • salt and pepper

Recipe

  • 1 bring a large pot of lightly salted water to a boil. stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain.
  • 2 place bacon in a skillet over medium-high heat and cook until evenly brown. drain and chop.
  • 3 in a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. stir in milk until smooth. add bacon, tomato, black olives and cheese and toss to coat with dressing. season with salt and pepper to taste.
  • 4 cover and chill at least 1 hour in the refrigerator. toss with additional milk if the salad seems a little dry.

Ranch Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 10
  • 1 (16 ounce) bottle hidden valley® original ranch® dressing
  • 2 -3 cups rotini pasta
  • 1 green pepper, chopped
  • 1 small red onion, chopped
  • 2 cucumbers, chopped
  • 2 tomatoes, chopped (i use roma)
  • 1 tablespoon salad seasoning (seasoning isle)

Recipe

  • 1 cook pasta.
  • 2 drain and rinse under cold water until noodles are cold.
  • 3 put cold noodles into bowl.
  • 4 pour ranch dressing over and coat noodles.
  • 5 chop pepper, red onion, cucumbers and tomatoes and add to bowl.
  • 6 add salad seasoning and mix together.
  • 7 refrigerate until time to serve.

Rice Pudding With Macadamia-maple Brittle

Total Time: 52 mins Preparation Time: 25 mins Cook Time: 27 mins

Ingredients

  • Servings: 8
  • 6 cups milk
  • 1 cup sugar, divided
  • 2 tablespoons unsalted butter
  • 1 cup medium grain rice
  • 2 three inch cinnamon sticks
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup chopped macadamia nuts, toasted

Recipe

  • 1 in a 4-quart saucepan, bring milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until sugar dissolves.
  • 2 add rice and cinnamon sticks; return mixture to a boil.
  • 3 reduce heat to medium low, cover, and simmer 25 minutes, stirring occasionally.
  • 4 in a medium bowl, whisk together eggs and vanilla.
  • 5 whisk 1 cup of rice mixture into egg mixture.
  • 6 transfer egg mixture to saucepan with rice mixture, stirring until well combined.
  • 7 reduce heat to low and simmer 10 minutes.
  • 8 remove from heat, discard cinnamon, and transfer to a 2-quart baking dish.
  • 9 let cool at least 20 minutes or cover and refrigerate overnight.
  • 10 heat broiler.
  • 11 in a small bowl, combine maple syrup with remaining 1/4 cup sugar.
  • 12 press macadamia nuts into rice pudding, covering the top.
  • 13 drizzle maple syrup mixture evenly over top.
  • 14 broil, 4 inches from heat, until lightly browned-- 2 1/2 to 3 minutes.
  • 15 let cool, spoon into dessert cups, and serve.

Rice Salad With Fruit And Nuts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 1/4 cups basmati rice
  • 1/4 teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup blanched almond
  • 1/2 cup pine nuts
  • 1 lemon, juice of
  • 2/3 cup apricot, sliced
  • 1/3 cup sultana
  • 3 tablespoons coriander, chopped

Recipe

  • 1 half fill a large saucepan with water and bring to a boil.
  • 2 rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
  • 3 drain in strainer and place in a bowl.
  • 4 meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  • 5 turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
  • 6 add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
  • 7 taste and add more lemon juice if necessary. serve.

Pesto-ish Basil/cheese Sauce (extremely Low-fat!)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 cup nonfat cottage cheese
  • 1/2 cup yogurt cheese (preferably made from nonfat yogurt)
  • 1/2 cup fresh basil
  • 3 garlic cloves
  • 1/3 cup parmesan cheese (grated, fresh, of the highest quality)

Recipe

  • 1 process the basil and garlic in a food processor for a minute or two.
  • 2 add remaining ingredients and process until smooth. this might take a couple of minutes; you need to get all the lumps out of the cottage cheese.
  • 3 enjoy over pasta or veggies, or use a half cup of this with a 15-oz. can of chickpeas, 2 tablespoons of tahini, and a tablespoon of lemon juice to make a yummy pesto hummus.

Old-fashioned Picnic Macaroni Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

  • Servings: 10
  • 1 lb elbow macaroni, cooked in boiling salted water until al dente and drained
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped red onions or 1/2 cup scallion
  • 1 1/2 cups chopped celery
  • 1/2 cup chopped sweet pickle (about 6 small pickles)
  • 1 medium red bell peppers or 1 medium yellow bell pepper, chopped
  • 1 1/2 cups mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons celery seeds
  • 2 teaspoons sweet paprika

Recipe

  • 1 in a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.
  • 2 in a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
  • 3 **at this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days.
  • 4 one hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper.
  • 5 sprinkle with the paprika, cover, and refrigerate until ready to serve.
  • 6 variations--try adding any of these to the salad:.
  • 7 *2 cups frozen peas, defrosted.
  • 8 *2 cups smoked turkey or ham cut into 1/2 inch cubes.
  • 9 *2 cups cherry tomatoes, whole, or cut in half.
  • 10 *2 cups pimento-stuffed green olives, drained and chopped.
  • 11 *2 cups ranch dressing, in place of the mustard/mayonnaise combination; omit the celery seeds.
  • 12 *6 hard-boiled eggs, sliced.

Rice Salad Surprise

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • Servings: 2
  • 2 bananas, medium size,sliced
  • 1 tablespoon lime juice (may substitute lemon)
  • 1/2 cup raisins, golden
  • 1/2 cup peanuts, whole,salty
  • 1 teaspoon dried chives
  • 2 cups cooked rice
  • 1/2 cup mayonnaise (or miracle whip)
  • 1 tablespoon liquid honey
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon tabasco sauce

Recipe

  • 1 slice the bananas and sprinkle with juice.
  • 2 mix the raisins, peanuts, chives and rice together.
  • 3 gently add the bananas into the rice mixture.
  • 4 blend the honey, curry powder and tabasco sauce into the mayonnaise.
  • 5 gently stir the mayonnaise mixture into the salad.
  • 6 cover and refrigerate until cold.
  • 7 allow to sit at least two hours for flavours to blend.
  • 8 serve on a bed of lettuce, or in the center of a cantaloupe, or honey dew melon.

Rice Pudding With Raisins

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 1 cup long grain rice
  • 2 1/2 cups water
  • 2 -3 tablespoons butter
  • raisins (a handful will do...the small kid size box works well too)
  • 1 cup sugar
  • 2 tablespoons sugar
  • 1 quart half-and-half cream
  • 1 egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • cinnamon
  • 1/4-1/2 cup heavy cream, if rice pudding is too thick

Recipe

  • 1 combine rice, water, butter and raisins. bring to a boil then reduce heat to low. cover and cook for 15 minutes.
  • 2 after rice is cooked add 1 c sugar and all of the half & half. bring to a boil. reduce heat to low to med. low and stir constantly for 15 minutes till thickened.
  • 3 beat egg yolk in separate bowl till creamy. add 2 t milk and then 2-3 t of the hot rice milk. pour into pot of rice and stir for 1 minute. remove from heat.
  • 4 add vanilla and let cool 1 hour. after rice is cooled if the mixture is too thick add 1/4 to 1/2 cup heavy cream.
  • 5 beat egg whites till stiff. add 2 t sugar and beat a little longer till combined. fold egg whites into cooled rice pudding.
  • 6 pour into serving bowl and sprinkle with cinammon to taste. chill for several hours or you can eat it warm.
  • 7 enjoy!

Rice With Mushrooms

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 1 cup long grain rice
  • 1 (10 1/2 ounce) can beef bouillon
  • 3/4 cup water
  • 2 (4 ounce) cans mushrooms, sliced with liquid
  • 1/4 cup margarine

Recipe

  • 1 mix all ingredients and bake 1 hour covered in 350 degree oven in a greased casserole. if it seems too dry, add a little more water or beef boullion. this can be baked on the low setting in crockpot for 4 hours. good served with baked chicken.

Rice Souffle'

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 1 large onion, diced (about 1-1/4 cups)
  • 2 tablespoons butter
  • 2 cups cooked rice
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup shredded swiss cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon dried parsley flakes
  • fresh sliced mushrooms (optional)

Recipe

  • 1 preheat oven to 375°f coat a 1-1/2-quart baking dish with nonstick cooking spray.
  • 2 in a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
  • 3 in a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. pour mixture into baking dish and top with paprika and parsley.
  • 4 bake 20 to 25 minutes, or until light golden and heated through.

Rice Stuffed Tomatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • 6 tomatoes
  • 2 cups cooked rice
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon basil
  • 1/8 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 1/2 cup grated cheddar cheese

Recipe

  • 1 cut off tops from tomatoes. scoop out pulp and reserve.
  • 2 mash reserved tomato pulp. add remaining ingredients. mix together.
  • 3 stuff tomatoes. arrange in greased baking pan.
  • 4 bake uncovered in 350 degree (180c) oven for about 20 to 25 minutes. serves 6.

Easy Alfredo Sauce With Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 8 ounces fettuccine pasta or 8 ounces other pastas
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter or 1/4 cup margarine
  • 1/2 cup milk
  • 1 cup parmesan cheese
  • salt
  • pepper
  • garlic

Recipe

  • 1 start by melting butter and cream cheese. once beginning to melt add milk and parmesan cheese.
  • 2 heat until melted together stirring often.
  • 3 add salt, pepper and garlic to taste. serve over pasta.

Rice With Mozzarella, Prosciutto, And Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 1/2 cups arborio rice
  • 1/2 cup frozen peas
  • 6 ounces fresh mozzarella cheese, grated (about 1 1/2 cups)
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons butter
  • 3 ounces sliced prosciutto, cut into thin strips
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh parsley

Recipe

  • 1 stir rice into a medium pot of boiling, salted water and cook until about done, about 15 minutes. stir in peas. cook until peas and rice are just done, about 2 minutes longer. drain.
  • 2 put the rice and pease back into the hot pot. stir in the mozzarella, parmesan, butter, prosciutto, salt and parsley. serve immediately.

Rice With Syrup

Total Time: 6 mins Cook Time: 6 mins

Ingredients

  • Servings: 1
  • 1 1/2 cups plain long grain rice, leftover rice, cold
  • 1/4 cup imitation maple syrup (mrs. butterworth, brand x)
  • 2 tablespoons margarine, not butter (mom used parkay)

Recipe

  • 1 in saute pan melt margarine. add the rice and break up with a fork.
  • 2 fry the rice until golden, flattening the rice in the pan with the bottom of a spatula. fry for about 6-8 minutes.
  • 3 serve hot with real imitation maple syrup and a glass of tang.

Italian Style Clam Sauce With Linguine

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 6 tablespoons butter
  • 1 clove garlic, chopped
  • 1 clove shallot, chopped
  • 3 green onions, sliced
  • 1/2 cup chopped mushroom
  • 4 dashes tabasco sauce
  • 1/2 large tomato, chopped
  • 1/4 teaspoon fresh lemon juice
  • 8 ounces canned clams, undrained
  • 1/3 cup dry wine
  • 1/4 cup freshly grated romano cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 lb linguine, cooked and drained

Recipe

  • 1 melt 4 tbls of the butter in a saucepan.
  • 2 add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent.
  • 3 add tabasco, tomato and lemon and cook 5 minutes.
  • 4 add clams and wine, bring to a boil and cook 1 minute.
  • 5 place the hot drained linguine in a large pasta bowl and toss with the remaining butter.
  • 6 pour clam sauce over the pasta and top with cheese and parsley.

Ranch Dressing Pasta

Total Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 1/4 ounces ranch dressing, envelope mix
  • 1/2 cup picante sauce or 1/2 cup salsa
  • 4 large tomatoes, coarsely chopped
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1/2 lb brie cheese, chilled
  • 8 ounces medium egg noodles

Recipe

  • 1 start a large pot of water on high, for the egg noodles.
  • 2 meanwhile in a mixing bowl, blend salad dressing mix and salsa.
  • 3 stir in tomatoes, oil and garlic.
  • 4 remove as much rind as possible from brie and discard. cut brie into bite sized pieces and stir into tomato mixture.
  • 5 cook noodles according to package directions, and drain. return noodles to same pot that you cooked them in and over medium heat, pour tomato mixture over noodles, stirring just to heat and melt cheese.
  • 6 serve immediately.

Rice Pilaf With Almonds

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 5
  • 2 tablespoons butter
  • 1 cup long grain rice (uncooked)
  • 2 cups low sodium chicken broth (can use 2 cups water and 1 1/2 tsp. chicken bouillon instead)
  • 2 -3 green onions, thinly sliced
  • 2 -3 tablespoons low sodium soy sauce
  • 1/4 cup slivered almonds, toasted

Recipe

  • 1 melt butter in a pot. add rice; cook and stir several minutes until lightly browned. pour in broth (or water and bouillon). bring to a boil. reduce heat; cover and simmer for 15 to 20 minutes until liquid has been absorbed and rice is tender. remove pan from heat; stir in green onions and soy sauce. cover and let sit 5 minutes. stir in almonds and serve.

Ranch Mac 'n' Cheese

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 16 ounces elbow macaroni
  • 1 cup milk
  • 1/4 cup butter or 1/4 cup margarine
  • 2 ounces ranch salad dressing mix (2 envelopes)
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon garlic herb seasoning
  • 1 teaspoon garlic salt
  • 1 cup cubed colby cheese
  • 1 cup cubed monterey jack cheese
  • 1 cup sour cream (8oz)
  • 1/2 cup crushed saltine (15 crackers)
  • grated parmesan cheese

Recipe

  • 1 cook macaroni according to package directions. meanwhile, in a dutch oven, combine the next eight ingredients. cook and stir over medium heat until cheese is melted and mixture begins to thicken.
  • 2 reduce heat; stir in the sour cream. drain macaroni; add the macaroni and cracker crumbs to cheese sauce. cook until heated through, stirring frequently. sprinkle with parmesan cheese.

Rice With Jalapenos

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 cup minute rice, cooked
  • 2 cups sour cream
  • salt and pepper
  • 5 tablespoons minced jalapenos (i mince the sliced jalapenos you find in a jar)
  • 1/2 lb monterey jack cheese or 1/2 lb cheddar cheese (reserve 1/2 cup)

Recipe

  • 1 grease a 9x9" pan.
  • 2 combine the rice, sour cream, salt and pepper.
  • 3 spread 1/2 of this mixture in the bottom of the pan.
  • 4 top with cheese (less reserve) and jalapenos.
  • 5 add remaining rice mixture on top and sprinkle with reserved cheese.
  • 6 bake at 350 degrees for 20 minutes.

Rice Shepherd's Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 lb hamburger, cooked and drained (or equivalent amount of leftover cooked meat)
  • 1 onion, chopped finely
  • 3 carrots, finely grated
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushroom
  • 1/2 cup finely chopped green onion
  • 2 cloves garlic, crushed and chopped finely
  • 3 tablespoons butter
  • 1/4 cup soya sauce (i like wong wing best)
  • 1/2 cup milk
  • 1 can mushroom soup
  • 2 cups cooked rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1 teaspoon paprika

Recipe

  • 1 in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes.
  • 2 add the mushrooms and celery and cook until tender.
  • 3 mix with the hamburger.
  • 4 add the salt and pepper.
  • 5 mix the mushroom soup, milk and soya sauce.
  • 6 mix the rice with the green onions, carrots and 1/4 to 1/3 of the mushroom soup mixture.
  • 7 in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture.
  • 8 top with the remaining rice mixture.
  • 9 dot with 2 tbsp of butter, sprinkle with salt and pepper if desired.
  • 10 bake at 350 f for 20 minutes.
  • 11 cover with sour cream and sprinkle with paprika.
  • 12 return to oven for 10 minutes.
  • 13 serve hot.

Saturday, May 30, 2015

Rice With Onions, Garlic And Herbs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 large onion, peeled and cut into chunks
  • 10 garlic cloves, peeled
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh basil leaf
  • 3 tablespoons corn oil
  • 2 cups long grain rice
  • salt and pepper, to taste
  • 3 cups chicken stock

Recipe

  • 1 combine the first 4 ingredients in a food processor and puree.
  • 2 put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
  • 3 stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
  • 4 add the stock and bring to a boil.
  • 5 cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
  • 6 stir in the reserved tablespoon of the onion mixture and serve.

Rice Stuffing

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 3
  • 3 cups cooked rice
  • add our basic spices (to taste )
  • 1 teaspoon poultry seasoning
  • 1 teaspoon thyme
  • 3 tablespoons margarine, and
  • 1 small onion, chopped

Recipe

  • 1 cook rice according to instructions, minute rice works best fluff with fork. after each ingredient, mix softly and serve.

One Pot Cheesy Chicken And Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 3 cups water
  • 1 tablespoon chicken bouillon granule
  • 8 ounces wide egg noodles
  • 1 cup frozen peas and carrot
  • 1/3 cup chopped onion
  • 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 10 ounces cooked chicken (canned is fine)
  • 1/4 teaspoon ground black pepper

Recipe

  • 1 bring water and bouillon to a boil in a large saucepan.
  • 2 stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
  • 3 add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
  • 4 add soup, cheese and milk, mix well.
  • 5 stir in chicken and pepper, heat through.

Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

  • Servings: 6
  • 1 cup cooked kidney beans or 1 (1 ounce) can kidney bean
  • 2 cups water
  • 1 cup basmati rice or 1 cup jasmine rice (uncooked)
  • 1 red bell pepper (chopped)
  • 4 green onions (diced)
  • 1 small fennel bulb (diced)
  • 6 ounces smoked gouda cheese
  • 1 cup peas (fresh or frozen)
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon lemon juice
  • 3 cloves garlic (minced)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh dill (minced)

Recipe

  • 1 drain and rinse kidney beans.
  • 2 set aside.
  • 3 bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
  • 4 stir and fluff the cooked rice, cover, and set aside.
  • 5 meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
  • 6 add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
  • 7 whisk in dill, and set aside.
  • 8 combine the cooked rice with the red pepper, green onions, fennel and beans.
  • 9 pour on the dressing and toss well.
  • 10 add the cheese and the peas and toss again.
  • 11 refrigerate for 4 hours or overnight to let the flavors meld.
  • 12 allow to sit at room temperature for half an hour before serving.

Ranch Mac & Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 8
  • 16 ounces elbow macaroni
  • 1 cup milk
  • 1/4 cup butter, softened
  • 1 ounce ranch dressing mix
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Recipe

  • 1 cook macaroni according to package directions and drain.
  • 2 in that same saucepan melt butter. add the dressing mix and whisk until combined. add in the milk and heat through. stir in the cheeses until melted. stir in sour cream.
  • 3 add macaroni back into cheese sauce and heat through.

Rice With Macadamia Nuts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1/2 cup macadamia nuts, chopped
  • 1/2 teaspoon crushed hot chili flakes
  • 2 teaspoons butter or 2 teaspoons margarine
  • 3 cups long grain rice, cooked
  • 2 tablespoons parmesan cheese, grated (pure parmesan)
  • 1 1/2 tablespoons fresh parsley, chopped or 1/2 tbsp dried parsley

Recipe

  • 1 melt butter in a skillet and fry the nuts and pepper flakes over medium high heat until the nuts are brown add remaining ingredients and cook until heated through.
  • 2 alternative method after step 1 mix all the ingredients and place in a casserole 25 minutes before serving place covered casserole in a 350f oven uncover last 5 minutes- i prefer heating the rice on the pan serve.

Rice With Fresh Sage

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 4 tablespoons butter
  • 12 large fresh sage leaves
  • 5 cups hot water or 5 cups light stock, plus more if needed
  • 2 1/2 teaspoons kosher salt
  • 2 cups italian short-grain rice (arborio, carnaroli, or vialone nano)
  • 1 cup finely chopped scallion (about 1 bunch)
  • 2 tablespoons butter, cut into pieces
  • 1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese, plus more for passing

Recipe

  • 1 melt the 4 tablespoons butter in a 3- to4-quart heavy saucepan over medium heat.
  • 2 when the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling.
  • 3 pour in 5 cups of hot water or stock, and stir in the salt.
  • 4 increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.
  • 5 cover the pan, and lower the heat so the water is bubbling gently.
  • 6 cook for 13 to 14 minutes, then check the rice for doneness; at this point, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente.
  • 7 when the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated.
  • 8 stir in the 1/2 cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

Rice Pudding With Raisins And Cinnamon (arroz Con Leche)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 6 cups water
  • 2 cups long grain rice
  • 1 large lemon, cut into 6 - 2 x 1/2 inch strips lemon peel (yellow part only)
  • 1/2 teaspoon salt
  • 5 cups whole milk
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 2 cinnamon sticks
  • 2 vanilla beans, slpit lengthwise in half
  • 3/4 cup raisins
  • 2 tablespoons sugar
  • ground cinnamon
  • 2 tablespoons lemon zest
  • additional cinnamon stick (optional)

Recipe

  • 1 bring 2 cups water to boil in medium saucepan.
  • 2 remove from heat.
  • 3 add rice; let stand 15 minutes.
  • 4 pour rice into strainer and drain, then rince rice under cold running water until water runs clear.
  • 5 bring 4 cups water to boil in large saucepan.
  • 6 add rice, lemon peel strips, and salt and return to boil.
  • 7 reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
  • 8 drain and discard lemon peel.
  • 9 combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
  • 10 scrape in seeds from vanilla beans; add beans.
  • 11 bring to a boil.
  • 12 reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-760 minutes).
  • 13 remove vanilla beans and cinnamon sticks.
  • 14 stir in rice, raisins and sugar.
  • 15 continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
  • 16 spoon pudding to bowls,.
  • 17 sprinkle with ground cinnamon and grated lemon peel.
  • 18 garnish with cinnamon sticks, if desired.

Ranch Macaroni Salad For Kids

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

  • Servings: 4
  • 2 cups uncooked small shell pasta, about 4 oz
  • 1/4 cup rice vinegar
  • 1/2 cup sliced pepperoni, cut into quarters (about 4 oz)
  • 1/2 cup cheddar cheese, small dice
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 tablespoon buttermilk or 1 tablespoon milk
  • 1 teaspoon green onion, minced fine
  • 1 teaspoon celery, minced fine
  • 1 teaspoon red radish, minced fine
  • 1 teaspoon onion, grated
  • 1/2 teaspoon garlic, grated
  • salt & freshly ground black pepper

Recipe

  • 1 cook pasta in salted water according to package directions, about 5 to 7 minutes, until barely al dente.
  • 2 drain well and put into a medium bowl.
  • 3 pour vinegar over pasta and stir to combine.
  • 4 let sit 15 minutes, stirring occasionally, about 15 minutes until vinegar is absorbed and pasta has cooled.
  • 5 add pepperoni and cheddar cheese and stir to combine.
  • 6 in a small bowl combine mayonnaise, yogurt, buttermilk, green onion, celery, radish, and onion, and garlic.
  • 7 stir to combine.
  • 8 season with salt and pepper to taste.
  • 9 pour over pasta mixture and gently stir to combine.

Rice Pilaf (african)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 3/4 cups basmati rice
  • 1/2 cup raisins
  • 1 fresh chili pepper, chopped (to taste)
  • 4 teaspoons lime zest
  • 1 -2 cinnamon stick
  • 2 cardamom pods, seeds of
  • 2 teaspoons salt
  • 4 cups water
  • 1/2 cup slivered almonds
  • 4 tablespoons fresh parsley leaves, chopped
  • fresh ground pepper, to taste

Recipe

  • 1 in a large saucepan, heat the oil and saute the onions until soft.
  • 2 stir in the rice and cook, stirring frequently, for 4 minutes.
  • 3 add the raisins, chili, lime zest, cinnamon sticks, cardamon, salt and 4 cups of water and stir well.
  • 4 cover the pan and simmer for 15-18 minutes or until the rice has absorbed all the liquid.
  • 5 meanwhile, lightly toast the slivered almonds in a dry frying pan.
  • 6 remove the saucepan from the heat and fluff up the rice with a fork.
  • 7 stir in the almonds, parsley and season to taste before serving.

Rice With Chilies And Cheese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups cooked rice
  • 1/4 teaspoon oregano
  • 1 (4 ounce) can chilies, diced
  • 1 pint sour cream
  • 1/2 lb grated monterey jack cheese
  • 2 tablespoons parsley, chopped
  • paprika (to garnish)

Recipe

  • 1 mix the salt pepper and oregano with the rice.
  • 2 blend the green chilies with the sour cream and cheese.
  • 3 gently fold into the rice.
  • 4 bake, uncovered, in a butter casserole or mold for 30 minutes at 350.
  • 5 serve garnished with parsley and paprika.

Lentil Spaghetti

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) box spaghetti
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 2 cups prepared pasta sauce
  • 2 (15 ounce) cans lentils, rinced and drained

Recipe

  • 1 in large pot, cook spaghetti according to package. drain and set aside.
  • 2 in large skillet over medium/high, heat olive oil. add onion and garlic, cook til onions are tender.
  • 3 stir in sauce and lentils, reduce heat to low and simmer 10 minutes. serve over spaghetti.

Rice Timbale (like Baked Arancini)

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 4 tablespoons dry breadcrumbs, approximately
  • 1/2 lb lean ground beef
  • 1 1/3 cups soft breadcrumbs
  • 2 1/2 tablespoons parmesan cheese, grated
  • 2 tablespoons parsley, finely chopped
  • 3 eggs
  • 4 tablespoons olive oil, divided
  • 1 3/4 cups spaghetti sauce, divided (marinara or with meat)
  • 1 -2 ounce bacon, chopped
  • 2 cups shelled peas, fresh or thawed frozen
  • 1/2 lb italian sausage, skinned and crumbled
  • 2 chicken livers, chopped
  • 2 1/2 tablespoons dry wine or 2 1/2 tablespoons dry vermouth
  • 6 cups beef stock
  • 2 1/2 cups short-grain rice, such as arborio
  • 3/4 cup parmesan cheese, grated
  • 1/2 lb mozzarella cheese, sliced or grated
  • 1/4 lb ham or 1/4 lb prosciutto, thinly sliced
  • 1 ounce dried porcini mushrooms, soaked for 30 minutes in warm water, washed, drained and chopped
  • salt and pepper, to taste
  • 2 teaspoons butter, slivered

Recipe

  • 1 oil a 5-pint casserole dish (such as a corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. this will serve as your timbale mold. put aside.
  • 2 for the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). mix thoroughly to achieve a medium-soft consistency. add a second egg if the mixture is too dry.
  • 3 form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°f for 15 minutes).
  • 4 simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. set aside.
  • 5 for the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. simmer for 15 minutes.
  • 6 add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
  • 7 stir in the chicken livers and the wine. simmer for 5 minutes. taste for salt and set aside.
  • 8 for the rice mixture and assembly, preheat the oven to 375°f bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
  • 9 when it comes out of the oven the rice will be underdone and very moist. stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. mix thoroughly.
  • 10 spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
  • 11 cover the bottom of the hollow with half the mozzarella, then half the ham. add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
  • 12 cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
  • 13 bake in the oven at 375°f for one hour or until a golden crust forms. remove from oven and let settle for 10 minutes, then unmold on a serving platter. serve immediately.