TO PREPARE THE RICE DRESSING:
Combine the first seasoning
Cook cornbread and set aside. Cook rice mix according to directions on package and set aside. Cook onion and celery in butter until tender. Mix together cornbread, cooked rice, dressing mix, cooked onions and celery. Season with poultry seasoning. Moisten with chicken broth. Bake at 350\u00b0 for 30 to 45 minutes or until brown around edges.
reast with a layer of rice dressing.
Lay duck breast on
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
RICE: Rinse rice thoroughly in a sieve.
Drain well.
Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat; uncover and cool to room temperature.
DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
Sprinkle evenly with nori.
Mix all ingredients and pour into a large casserole dish or disposable foil pan about 12x10. Cover tightly with aluminum foil.
Place in preheated oven at 400F for one hour or until rice is tender and completely cooked.
Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent.
Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through.
Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings.
Marinate chicken and shrimp in Italian dressing overnight. Cook chicken breasts for 25 minutes in 325\u00b0 oven.
Remove breasts; combine rice, dressing and water in bottom of baking dish.
Put chicken on top of rice and shrimp on top of chicken.
Bake another 25 minutes on 325\u00b0.
Serves 4.
Cook rice in boiling water for 30-40 minutes.
Rinse and drain.
Chop spring onions finely.
Transfer rice to bowl and while still warm add spring onion and remaining ingredients.
Toss well and put in serving dish.
Cook
rice
according\tto
package
directions.
Saute onions, celery
and
apple in margarine until tender.
Combine all ingredients.
Makes
dressing for a 12 pound turkey or may be baked in
greased casserole at 350\u00b0 for 45 minutes or until done.
1/2 cups bread dressing or rice dressing.
Sprinkle the heart
eparate saucepans, using 1 part rice to 2 parts broth, following
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F 35-40 minutes.
Cook chicken livers and giblets in cooking oil in Dutch oven and let it brown well.
Add onion and bell pepper; cook slowly. Add chicken broth; stir.
Add parsley, green onions and oysters. Season to taste.
Add rice to make the dressing.
Serve hot.
Oil bottom of casserole dish.
Sprinkle 1 cup rice on bottom of dish.
Chop one small onion, 2 stalks celery and a small can pimento on top of rice.
Add 1 can cream of chicken soup, 1 can cream of celery soup and 2 small cans of chicken.
Salt and pepper to taste.
Pour 2 1/2 cups water on top.
Bake at 350\u00b0 for 30 minutes or until rice is done.
Put all ingredients except rice in a large heavy pot. Bring almost to boiling, then add rice; stir well. Seal top of pot with foil and fit lid on tightly. Bake at 350\u00b0 for 1 hour. After 1 hour, if rice isn't done, take foil off and bake until done.
Cook rice according to package directions.
Melt oleo in oven pan and add pepper, onion, and seasoning.
Add rice.
Mix soups with water.
Slowly pour over rice.
Decorate top with pimentos. Cook in oven for 1 hour.
Have cooked rice ready.
Have onion, parsley, bell pepper, celery, green onions and garlic chopped and ready.
Combine wild rice, chicken broth, white wine and 2 tablespoons butter.
Cook, covered, over low heat for 45 minutes.
In large skillet, melt 6 tablespoons butter and add pecans.
Saute until brown (3 to 4 minutes).
Add ham, apples and cinnamon.
Continue to saute until apples are almost cooked (about 5 minutes).
Add liqueur, salt and pepper and cook 3 more minutes.
Set aside.
Add pecan rice to wild rice mixture and cook 20 minutes more.
Add ham, pecan, apple mixture to rice and blend.
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.