Etouffee: Saute onion, bell pepper and celery in margarine until tender.
Put shrimp in and cook for 5 to 10 minutes.
Add cream of mushroom soup and Ro-Tel tomatoes and cook for 15 to 20 minutes on low to medium heat.
Serve on hot rice.
-----Gumbo--------.
Follow recipe on gumbo base container to
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.
Cook beans and salt pork until almost done.
Stir in the next ten ingredients and continue to cook until done.
Brown sausage and drain.
Add to beans and simmer for 45 minutes.
Serve over hot rice.
Slice partially frozen beef into thin strips.
In large skillet, heat margarine to high and quickly stir-fry beef strips, onion rings and green pepper strips until beef has lost red color. Add salt, pepper and soy sauce to taste.
Serve over hot rice. Serves 3 or 4.
trips.
For the Basmati Rice: In a 2-quart heavy
arge scoop of Rumbi rice, a scoop of hot vegetables, a scoop
stir together 2 tablespoons rice vinegar and 1 teaspoon of
eat until softened.
Add rice and stir to coat with
auce pan simmer the the rice in broth with the garlic
ooking.
Serve hot on a bed of lemon rice (recipe below).
o a boil. Add the rice, reduce the heat and simmer
Rice can be the long cooking rice or Minute rice in whatever amount you need for the occasion.
Being a working woman, I personally prefer the Minute type.
Either is equally good for this recipe.
Add the desired amount of picante sauce to the hot rice and voile!!
Spanish rice made easy, real easy.
hrough
Add already cooked rice
Stir quickly until sauces
Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, saute the onions until softened, about 10 minutes.
Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
Heat wok or frying pan hot and dry.
Add one
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
or 10 mins. Meanwhile, bring rice and 2 1/2 cups
lain water until rice is very soft (do not