-----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.
trips.
For the Basmati Rice: In a 2-quart heavy
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
Beat together the peanut butter and margarine.
Add sugar, stirring until well combined. Gently stir in Holiday Rice Krispies cereal.
Press dough evenly into a 9 x 9 x 2-inch pan coated with cooking spray. Chill in refrigerator about 30 minutes.
oil.
Cut with assorted holiday cookie cutters.
Insert skewer
high heat.
Dump rice in heat and stir
Melt butter in large skillet.
Add next 4 ingredients and saute until vegetables are tender.
Add chicken broth and seasonings; stir well.
Spoon rice mixture into a 12 x 8 x 2-inch baking dish.
Cover and bake at 350\u00b0 for 30 to 35 minutes or until rice is done.
Rinse wild and brown rice well.
Chop celery in 1/4-inch cubes.
Chop green onions and saute with garlic in oil.
Crush garlic with a fork.
Add water and bring to a boil.
Stir in celery, wild and brown rice, herbs, salt and pepper.
Bring to a boil.
Cover; reduce heat and cook gently for 30 minutes.
Add white rice and cook an additional 30 minutes or until water is absorbed.
Chop nuts and add just before serving.
Makes 12 (1/2 cup each size) servings.
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
1. Combine long grain parboiled white rice and wild rice.
2. Add 1 heaping tablespoon seasoning mix.
3. Cook rice with 2-1/4 cups chicken stock and a tablespoon of butter and the cranberries.
4. Bring to a boil.
5. Reduce heat and cover.
6. Cook for 25-30 minutes or until liquid is gone.
7. Stir in walnuts and scallions and serve.
Cook onion, celery, and bell pepper in butter in heavy skillet until tender.
Add rice, salt, broccoli and parsley.
Stir well.
Pour into warm buttered ring mold and turn out on tray, or shape your own ring.
Serve with bowl of beef curry, shrimp creole, or your favorite entree in center of ring.\tGarnish with silvered almonds and parsley.
Serves 8.
edium heat. Stir in the rice; cook and stir until grains
Prepare rice according to package directions.
Set aside.
In a medium skillet, saute onion and garlic in butter.
Add almonds, pimentos, mushrooms, salt and pepper.
Fold in cooked rice.
Fold mixture into an oiled, 2-quart baking dish.
Pour whipping cream over rice mixture.
Bake at 350\u00b0 for about 15 minutes or until thoroughly heated.
Sprinkle with cayenne pepper.
Serves 6.
Combine rice and broth in saucepan and
In large saucepan, combine milk,
water and the 1/4 cup sugar; bring to a boil over high
heat;
stir in rice.
Reduce heat; simmer, uncovered, about 30 to 35 minutes or until rice is tender and liquid is absorbed.
Remove
from
heat; stir in butter and almond flavoring until
well
combined.
Cool; whip cream; beat in 1 tablespoon
sugar.
Fold\tcream
and
almonds into pudding; cover and chill at least 2 hours before serving. Serve with raspberry jam or sauce.
Place turkey necks and giblets in a 4-quart saucepan.
Add 2 quarts water.
Cook over low heat.
Add parsley, celery, carrots, onion and salt.
Cover; simmer 3 hours.
Remove celery, carrots, neck and giblets.
Save meat from neck.
Discard celery, carrots and giblets.
Return meat to pan.
Stir in butter, rice and mushrooms.
Simmer until rice is absorbed.
Cook rice
and
set
aside.
Cook and drain ground beef and sausage.
Combine
onion, garlic, bell pepper and water in large skillet.
Cook
until
tender.
Add
cooked meat.
Mix 2 tablespoons flour
with 1 tablespoon oil; add to meat mixture. Mix together
hard-boiled eggs, Worcestershire sauce, Kitchen Bouquet, dash
of
Tabasco,
salt and pepper to taste, chicken broth,
chopped
parsley, green onions, mushrooms and almonds. Simmer until done.