July 19th, 2007 by alice
Tags: Mushrooms, Rice, Wild
INGREDIENTS
- 1/2cupwild rice
- 1/2cupmushrooms, sliced
- 1 1/3cupscold water
- 2tablespoonsgreen onions
- 1teaspoonchicken bouillon
- 2slicesbacon
DIRECTIONS
- Pour cold water over rice in strainer and lift rice with fingers (to remove
- any impurities).
- Combine rice and 1 1/3 cups water and bouillon.
- Bring to a boil, reduce heat.
- Cover and simmer 60 minutes.
- * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
- Cook till bacon is crisp and mushrooms soft.
- Drain off fat.
- Add to cooked rice.
- Season with pepper.
- Sprinkle with chopped parsley.
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July 19th, 2007 by alice
Tags: Casserole, Chicken, Rice, Spicy
INGREDIENTS
- 2-3cups shreddedcooked chicken
- 1 1/2cupsuncooked rice(NOT Minute rice)
- 1 1/2cups shreddedmonterey jack pepper cheese
- 1 (10 3/4 ounce)cancreamy chicken verde soup
- 1 (10 3/4 ounce)canchicken and rice soup
- 4cupschicken broth
DIRECTIONS
- Preheat the oven to 350 degrees.
- Place shredded chicken evenly in a 9×13 dish. Top with rice and then cheese.
- Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny–it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
- Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
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July 19th, 2007 by alice
Tags: Cake, Cream, Sarahs, Sour
INGREDIENTS
- 1 (18 ounce)box yellowbutter recipe cake mix
- 4eggs, well beaten
- 1/2cupsugar
- 3/4cupvegetable oil
- 1 (16 ounce)packagesour cream
- 3tablespoonssugar
- 3tablespoonscinnamon
DIRECTIONS
- Beat the cake mix and eggs together. Beat in the sugar, oil and sour cream.
- Pour 1/2 the mixture in a 9×13 inch greased and floured pan. Sprinkle with 1/2 the sugar and cinnamon.
- Pour remaining cake in pan and sprinkle remaining sugar and cinnamon.
- Bake at 350 degrees for 1 hour.
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July 19th, 2007 by alice
Tags: Chicken, Over, Rice, Teriyakiange
INGREDIENTS
- 4smallboneless skinless chicken breasts
- 2yellow bell peppers
- 1wholeorange
- 24ounces yoshida’s originalteriyaki sauce
- 1ounce japanesedried chilies (optional)
DIRECTIONS
- Before starting the chicken portion of the meal I recommend getting your white rice started.
- Next, slice chicken breasts in to bite size pieces.Place chicken pieces in a bowl and add Yoshida’s until it covers the chicken- add extra if you like to have leftover sauce to poor on rice.(If using chili peppers, add about 5-8 of these to the marinade now.Leave whole for a milder spice or for a spicier flavor crack in 1/2, either disposing of seeds or adding seeds as well to taste).
- Slice bell pepper in to long strips (stir fry style)- add to marinading chicken.
- Cut orange in 1/2.Slice one 1/2 and then cut the slices in to 1/2’s.Remove any seeds.Place orange slices in marinade.Squeeze the other 1/2 of the orange in marinade.Now, grate all around the rind of the leftover 1/2 in to the sauce.Use your nose as a guide- can you smell all of the elements?Now you are ready.
- Heat pan or wok on medium high heat until hot.Add chicken and bell pepper marinade mixture.Cook on medium high until chicken pieces are done (approx. 10 minutes).
- Right about now your rice should be done.Voila- dinners ready!
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July 19th, 2007 by alice
Tags: Cranberry, Ice
INGREDIENTS
- 2 (1 lb)cansjellied cranberry sauce
- 2cupscarbonated lemon-lime beverage
DIRECTIONS
- Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
- Gently stir in lemon-lime soda.
- Divide mixture to fill 2 ice cube trays. Freeze until firm.
- Transfer cubes to food processor and mix until frothy.
- Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
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