Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
Preheat broiler. Rub steak with seasoning mix and 2 tbsp olive oil. Season. Place in a broiler pan and broil for 15 mins, or until a thermometer reads 145\u00b0F for medium-rare, turning once. Let rest for 10 mins. Thinly slice.
Meanwhile, combine artichoke salad, tomato, oregano, 1/4 tsp lemon zest, 1 tsp lemon juice and remaining olive oil. Season. Serve with London broil.
Cook Rice-A-Roni by package directions, omitting the butter. Cool.
Add onions, peppers, olives and artichokes.
Mix artichoke liquid with mayonnaise and curry powder; toss with salad lightly. Chill overnight.
Drain liquid from artichokes.
Add to salad dressing and curry powder.
Set aside.
Chop artichokes, green pepper, olives, pimento and green onions.
Cook Rice-A-Roni according to directions on package.
Add chopped ingredients and salad dressing. Chill overnight.
To make main dish, add cubed cooked chicken breasts.
Serves 12.
Cook rice as directed, but omit butter. Cool. Add onions, green pepper and olives. Drain artichoke hearts. SAVE MARINADE and mix with mayonnaise and curry powder. Blend well. Add artichoke hearts which have been cut in half and diced chicken to rice mixture. Toss with dressing. Add mushrooms. If a little dry, add a bit more mayonnaise.
Cook rice according to package directions; cool.
Mix in all remaining ingredients.
Mix mayonnaise and artichoke juice; stir well.
Cover and refrigerate.
Serve cold.
Cook Rice-A-Roni according to directions, cool.
Add onions, peppers and olives.
Drain artichokes but reserve marinade. Combine marinade, curry, mayonnaise and artichokes, quartered. Combine everything, mix lightly.
Cover and refrigerate.
Cook rice according to directions, but leave out margarine. Drain artichokes and chop, set aside the marinade.
Slice green onions and slice stuffed olives.
Heat a grill pan on medium-high or preheat the grill to medium.
Mix oil, soy sauce, chili sauce, lemon juice and garlic in a large bowl. Add shrimp and calamari; toss to coat well.
Grill seafood 3-5 mins, until it changes color and is tender. Serve with rice and salad.
Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!
boil.
Add the rice and stir well.
Reduce
Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
Play with the ingredients to your liking.
Prepare chicken rice according to package (without the butter);cool.
Chop artichoke hearts; reserve 1/2 the liquid.
Combine cooled rice; artichoke hearts, green onions,green pepper,olives and water chestnuts in a bowl.
Mix mayonnaise,curry powder, lemon juice and reserved artichoke liquid in a bowl; pour over rice mixture; add cashews; mix well.
Chill 2-3 hours.
ragrant, about 1 minute. Add rice to mixture and cook until
Cook chicken Rice-A-Roni as directed on package and cool. Chop and drain artichoke hearts; reserve oil.
Mix chopped ingredients with cooled rice.
Mix mayonnaise, curry powder and oil from artichoke hearts; test amount of oil as you add so that dressing is not too thin.
Mix mayonnaise mixture with rest of ingredients and chill.
Cook rice mix according to package directions.
Drain artichoke heart quarters, reserving 1/2 cup liquid.
Stir together rice, artichokes, chicken, and next 4 ingredients.
Stir together reserved 1/2 cup artichoke heart liquid, mayonnaise, and curry powder; toss with rice and chicken mixture. Cover and chill mixture 8 hours.
Serve on leaf lettuce.
Makes 8 servings.
Blend mayonnaise, curry powder and juice of artichoke hearts. Cook rice and let cool.
Blend shredded chicken with rice.
Add the vegetables.
Chill for 12 hours or more and enjoy.
Cook rice as directed on box, except omit butter. Cook dry in skillet. Remove from heat and cool. Add onion and pepper to rice. Drain and add sliced artichokes to rice. Save liquid. Add curry powder and mayonnaise to artichoke liquid. Mix well. Add to rice. Chill overnight.
Cook rice mix according to package directions.
Drain artichoke quarters, reserving 1/2 cup liquid.
Stir together rice, artichokes, chicken, and next 4 ingredients.
Stir together artichoke liquid, mayo, curry powder, and salt; toss with rice mixture.
Cover and chill 8 hours.
Serve on lettuce leaf.
Cook rice according to directions on box.
Let cool.
In large bowl, combine rice, chopped artichokes (reserve marinade), toasted almonds, green onions, green pepper and chicken.
Mix reserved marinade with 1/2 cup mayonnaise.
Add to salad; let stand overnight.
Add pepper to taste.