Brown sausage; drain off fat. Add celery, onion and green pepper; cook until tender. Combine remaining ingredients except bread crumbs and margarine. Pour into 1 1/2 qt. casserole dish.
This is great to bring to functions (finger food).
Mother's Spanish Rice with Ground Beef
This is my Mother's recipe for Spanish Rice. I have never found a recipe this good. I think it is the milk which is unusual in this dish that makes the difference.
I am searching for a recipe using the slow cooker. It is jambalaya using sausage, chicken or turkey, and shrimp. I had a recipe that I found in a magazine a few years ago, (I believe it was Woman's World) anyway, it was fabulous. Unfortunately I have lost it.
Cook rice until done; set aside to drain. Heat oil in large skillet; pour on eggs. As they harden, cut up eggs with 2 knives.
My boyfriend is half Korean and he loves sticky rice. I have tried on numerous occasions to make it and it never turns out well. Please someone help me.
Preheat oven to 375 degrees F. Mix the soup, Cheese Whiz, rice and mushrooms together. Stir the broccoli into the mixture.
This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.
Heat 2 tablespoons oil in skillet. Stir fry 2 eggs in oil. Add celery, onions, mushrooms and pork or shrimp with remaining 2 tablespoons oil in skillet.
Fry bacon until crisp, remove bacon. With drippings, stir-fry onion for 2 minutes. Add cold cooked rice; stir fry 7-8 minutes. Add soy sauce, water, crumbled bacon; reduce heat. Pour eggs on top of rice and stir-fry 3 minutes, or until egg is cooked.
Brown ground beef, drain and set aside. Brown the rice and vermicelli according to directions on the box. Mix all ingredients except cheese. Add 1 3/4 cups hot water. Bring to a boil, cover, and simmer until rice is tender and liquid is absorbed.
Melt butter in large skillet. Add rice and onion. Cook and stir until rice is lightly browned. Add water, bouillon cube, and mushrooms. Bring to a boil. Stirring until cube dissolves. Cover; remove from heat, let stand 5 minutes.
Cook rice and set aside until needed. Heat margarine in skillet. Add ground beef, onion and green pepper. Cook and stir until lightly browned. Add remaining ingredients. Mix well.
Cook rice, water and salt 15 minutes. drain. Cook broccoli and drain. Brown onion and celery in 2 tablespoons butter. Add Cheez Whiz, soup and milk. Blend all together and bake at 350 degree F for 40 minutes.
This is one of our favorite side dishes.Cook broccoli according to package directions. Drain. Saute onions in butter until soft but not brown. Stir in rice, soup and broccoli. Turn into a buttered shallow 1 1/2 qt. casserole.
Preheat oven to 325 degrees F. Mix all in 2 qt. casserole. Bake 1 hour, stirring once after 30 minutes.
Saute' onion in butter in skillet until tender. Add rice, cooking until golden. Stir in next 4 ingredients and 2 cups water. Simmer, covered, for 15 minutes.
Mix rice with salt and pepper. Layer rice, chilies, sour cream and Monterey Jack cheese in greased casserole until all ingredients are used, beginning and ending with rice. Bake at 350 degrees F for 30 minutes.
Melt butter in 3 qt. Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees F for 45 minutes.
Place all ingredients in large baking dish; mix well. Bake, covered, at 325 degrees F for 1 hour and 20 minutes, stirring halfway through.
