Cook rice according
to
directions and cool.
Saute or boil shrimp.
Chop up celery and bell pepper.
Fry and crumble bacon. Stir in
bacon,
mayonnaise
and
Cool Whip.
Sprinkle with curry powder.
Can substitute curry rice with yellow rice and 1/2 teaspoon of curry powder.
0 minutes.
Add ground beef and brown the meat using
curry powder, chili powder, red pepper flakes and red pepper. Add beef
Cook onion in margarine, stirring frequently, until tender. Stir in beef, curry powder, salt and pepper.
Cook and stir until beef is hot.
Stir into hot rice.
Sprinkle with almonds and olives.
Makes 4 servings.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
Serve beef over rice and top with green onion and toasted sesame seeds.
Boil chicken in salt water and powdered curry until tender. Take skin off and pick meat off the bone. Thicken the broth.
Cook curry rice.
Serve chicken and gravy over the rice, have oranges, raisins, apple and chutney as side dishes to stack on top.
Serve California vegetables and rolls.
-----Gumbo--------.
Follow recipe on gumbo base container to
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.
Heat olive oil in a wok over medium-high heat.
Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
Remove the wok from heat and clear a hole in the center of the rice to cook egg.
Pour the beaten egg into center of the rice. Tilt the wok around to spread the egg into the rice, allowing the residual heat to completely cook the egg.
Portion the fried rice into 2 bowls and top with fresh mint.
Mis Rice Mix, water, carrots and celery in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Set aside.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes or until no longer pink. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add eggs and green onions; scramble until set. Add rice mixture and beef; cook and stir until well blended.
Brown ground beef.
Add dehydrated onions, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon crushed red pepper.
Stir, then add the rice and seasoning packets you'll find in the rice. Add water, according to directions on the box. Cover.
Let simmer until all water is absorbed.
Stir well, then serve.
Serves 8.
nch baking dish. Add onion, beef broth, and red pepper flakes
Cut beef into thin strips.
Brown beef and onions.
Add sliced pepper, ketchup, sauce, salt, pepper and enough water to cover. Simmer for 1 hour.
Cook rice.
Serve pepper and beef over rice.
he bacon drippings add ground beef, with rice, onion, garlic and green
Brown meat in skillet.
When some grease accumulates, add onion and cook until soft.
Drain off grease.
Add rest of ingredients (except rice) and simmer for about 15 minutes.
Serve over cooked rice.
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Fry onion, mushrooms and minute steaks.
Flavor with garlic powder and Worcestershire sauce; drain.
Cook rice according to package directions and add to other ingredients.
If you prefer rice slightly more spicy, replace beef flavored rice with Spanish flavored rice.
Brown meat; drain and set aside.
In a separate skillet, saute rice with seasoning packet and soy sauce, celery, onion and butter.
Stir in ground meat, water and tomatoes; simmer in a covered skillet 25 minutes and serve.