In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
Bake at 375 degrees for one hour.
Saute onion, celery and green pepper.
Add sausage.
Combine turkey gizzards, turkey necks and turkey livers.
Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter.
Add crushed pecan followed by mushroom gravy.
Mix thoroughly.
Place in casserole dish and place in oven at 350\u00b0 for 30 minutes.
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.
Mix the flour, paprika, pepper, salt and poultry seasoning in paper sack.
Melt butter in a 9 x 13-inch pan at 400\u00b0.
Coat turkey steaks in paper sack mixture and place in buttered pan. Bake, uncovered, 25 minutes.
While cooking, place water, onions and bouillon into pot.
Bring to boil.
Remove turkey steaks and add onion broth and uncooked rice to butter in bottom of pan. Place turkey steaks (turned over from early baking) on rice.
Bake 40 minutes.
Combine turkey ham and cooled rice mixture in a large bowl. Peel and cube avocados and sprinkle with lemon juice.
Remove seeds from tomatoes and dice.
Mix avocados, tomatoes and green onion with turkey ham and rice.
Combine vinegar, oil and pepper; pour over salad.
Mix lightly and chill.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Prepare beans and rice according to package directions. Let
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
In a large mixing bowl, pour the 3 soups and rice and mix together.
Put these into a greased casserole pan with cover.
Bake with cover on for 1 1/2 hours at 350\u00b0, then take cover off and bake for 1 more hour.
The paprika is just a coloring.
You just sprinkle over entire dish.
Follow directions on red beans and rice mix.
When red beans and rice mixture is ready and thickening, add remaining ingredients.
Cover and simmer over low heat 15 to 20 minutes until thickens.
Feeds 8 to 10 people.
Dissolve cubes with water in skillet.
Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.