n batches, brown the beef for 5 minutes. Transfer to a
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
On hot frying pan add oil, garlic, and onions that aren't green and fry for 2 minutes.
Add rice break apart gently.
Add water and mix all ingredient up.
Place cover on frying pan, and let sit for 3 minutes to re steam rice.
Uncover frying pan and scoop rice on a plate.
Garnish with green onions.
In medium saucepan, cook rice according to package directions. Cool. Cover and refrigerate 3 to 4 cups cooked rice for quick day.
Stir vegetables, butter and parsley into remaining rice; heat through.
ot with cider- leaving room for the apple and orange to
izes for a 1-3 year old:Grains-5 a day 1
Rinse the game hens under running water. Pat
Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes.
Add flour, stirring very well.
Add stock or water and simmer for 30 minutes.
SLOWLY. Add Worcestershire sauce and strain.
Add the game and simmer for 10 minutes more.
Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.
For glaze: Put 1/4 cup
ach following day for as long as needed for up to
ish while you prepare the game hens.
Dry hens with
he onions, peppers, and celery for about 10 minutes. Add the
he body cavities of the game hens. Remove any packages of
Place all ingredients in a plastic zipper bag and refrigerate overnight.
The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.
Place Cornish game hens in a large resealable
arlic cloves; place aside. Rinse game hens with cold water and
old the 2 pounds of game, heat the olive oil and
et aside.
Prepare the game hens and stuffing: Melt butter
tir. When completely cool, add game hen and soak 1 hour
iberally over the hens. Bake for 30 minutes then remove and