Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In a small bowl, whisk together the oil, vinegar, sugar and seasonings.
In a large bowl, combine pasta, dressing and remaining ingredients.
Cover and refrigerate.
Makes 12 servings.
edium heat.
Add onion and mushrooms.
Cook 2 minutes
Cook rice according to the package directions.
Saute onion, green pepper and celery in butter and drain.
Mix all ingredients together in a 9 x 13-inch pan and bake 30 minutes at 350\u00b0.
pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
Spoon the
onion, parsley, egg, panko flakes and corn in a large bowl
Take glass, oblong casserole dish and put rice and seasoning mix with 2 1/3 cups of hot water and stir well.
Wash chicken pieces and arrange on top of rice mixture; salt and pepper them. Cover with foil and bake at 350\u00b0 for 1 to 1 1/4 hours or until chicken is tender.
When done, mix 3/4 can mushroom soup and 1/2 cup of milk together and spoon over whole dish.
Put back in oven until soup mixture bubbles.
Serves 4.
Cook wild rice by directions on box.
When done, add broccoli, mushroom soup and cheese.
Pour in a casserole dish and top with stuffing mix.
Melt 1/2 stick butter and pour on top of stuffing. Bake at 350\u00b0 until hot.
hopped. Transfer to a bowl and stir in sugar, 3 tablespoons
t as little as possible and continue cutting until all dough
br>Cover, turn on LOW and cook. Mine were done in
e garlic, tomatoes, parsley, salt, and pepper.
Cook until it
ea, salt, thyme, lemons, and garlic together in a large
Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
Add strawberries with juice and mix well.
Gently stir in whipping cream just until combined.
Pour into ice cream maker and follow manufacturer's instructions.
I use a Donvier ice cream maker that doesn't require ice or salt and it works great!
ith 1 tablespoon olive oil and garlic in large bowl. Season
keets. Toss cornbread, biscuits, pecans, and sage in large bowl.
In your blender first add your ice cubes.
Then pour in 1/2 cup of whole milk.
Pour in 2 tablespoons of half & half or heavy cream.
1 tablespoon of sugar.
Blend on high until ice is crushed.
Top with 2 tablespoons of Redi-Whip heavy whipped cream.
Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,.
This recipe makes a tall Frappacchino. Enjoy!
Season the chops with salt and pepper. Don't season with
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
o 10 minutes, then drain and set aside.
Heat oil