Grams' Creamy Rice & Mushrooms

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 3 cups sliced mushrooms
• 1 cup uncooked converted rice
• 1/2 tsp salt
• 2 1/2 cups water
• 1 envelope Lipton Soup Mix (try to find Golden Herb w/Lemon)
• 2 tbsp heavy cream or milk
• 2 tbsp bacon bits (optional)

Directions:

• In a 3-qt saucepan, melt butter; cook onion and mushrooms over medium heat until tender, stirring occasionally. 
• Stir in rice, salt, soup mix, and water.
• Simmer covered over low heat for 15 minutes or until rice is tender and liquid is absorbed, stirring frequently.
• Stir in cream.
• Sprinkle with bacon and garnish with fresh parsley, if desired.

Funeral Potatoes

Ingredients:

• 2 lbs frozen hashbrowns, thawed
• 2 cups grated cheese
• 1-pint sour cream
• 2 tsp salt
• 1/2 cup grated onion
• 1 can cream of chicken soup
• 1 tsp pepper
• 1-2 cups crushed corn flakes
• 1/2 cup melted butter

Instructions:

• Mix potatoes, cheese, sour cream, salt, onion, soup, and pepper together in a large mixing bowl
• Pour into a 9x12 casserole dish
• Mix butter in with crushed cornflakes and spread the mixture on top of potatoes
• Bake at 350 for 1hour and 20 minutes

(You can make this ahead of time but don't add cornflakes until right before baking.)

Best Pecan Yams

From Favorites Cookbook

Ingredients:

4 cups cooked and mashed yams
1 cup sugar
1/2 cup butter, melted
2 eggs
1 tsp vanilla

Instructions:
Combine yams, sugar, 1/2 cup melted butter, eggs, and vanilla. Mix well and turn into a greased 9x13 dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup flour
1/3 cup butter, melted
1 cup chopped pecans

Combine brown sugar and flour; mix well. Stir in 1/3 cup melted butter and nuts. Crumble over top.

 Bake at 350 degrees for 30-45 minutes (until set).

Cafe Rio Rice

Ingredients:

• 3 cups of water
• 4 tsp chicken bouillion
• 4 tsp garlic- minced
• 1/2 bunch cilantro
• 1 can green chiles, diced
• 3/4 tsp salt
• 1 tbsp butter
• 1/2 onion
• 3 cups of rice (or 2 cups of basmati rice)

Directions:

• Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients. Stir well and boil for one minute.
• Cover and simmer for 30 minutes.

Toasted Orzo with Peas and Parmesan

From MelsKitchencafe.com

Ingredients

• 2 tablespoons butter
• 1 small onion, minced
• 3/4 teaspoon salt
• 2 medium garlic cloves, minced
• 1 ¼ cups orzo
• 2 1/2 cups low-sodium chicken broth
• 1 cup frozen peas, thawed
• 1 ounce Parmesan cheese, grated (about 1 cup)
• 2 tablespoons fresh minced parsley leaves
• Ground black pepper
• 1 lemon, cut into wedges, for serving (optional

Instructions

1. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you’ll be left with undercooked pasta.)
2. Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through, about 2 minutes. Season with salt and pepper to taste and serve with the lemon wedges.

Mom's Apple Dip

Ingredients:

• 8-0z cream cheese, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla

Instructions:

• Mix with mixer and serve with apples, strawberries, and/or bananas.

Cauliflower Rice

From Whole30 Cookbook p. 272

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tbsp ghee or clarified butter
• 1/2 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp minced cilantro
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

• To "rice" the cauliflower, place half of the florets in a food processor and pulse into rice-like consistency, 15 to 20 pulses. (Don't over-crowd the cauliflower in the food processor, and don't over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.
• In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
• Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you've arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
• Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with the salt and pepper.

Spanish Rice

From Cravin' Raven

Spanish Rice

2 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
2 14 oz cans chicken broth (or vegetable stock if vegetarian)
1 14 oz can diced tomatoes
Pinch of oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 - 1/2 tsp chili powder
OPTIONAL: small can tomato sauce and 1/2 can drained corn kernels.

Pour all ingredients into your rice cooker and press start.

OR:
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomatoes, oregano, salt, pepper and chili powder. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes. Turn off heat and let sit for 5 minutes.

Cowboy Caviar

From The Girl Who Ate Everything

Ingredients

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed 
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin (I used 1/2 purple onion diced finely because that's all I had)
• around 1/2 to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• ground pepper and salt to taste

Instructions

1. Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
2. Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

Avocado Salsa

Avocado Salsa From Chef In Training

Ingredients:

3 avocados, diced chunky

¼ cup chopped red onion

3 Roma Tomatoes, diced

⅛ cup fresh cilantro, finely chopped

1 Tbsp. lime juice

¼ tsp. garlic salt

⅛ tsp. pepper

Instructions

1. After you have diced and chopped the avocados, red onion, Roma tomatoes

and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.

2. Toss and lightly stir to combine flavors.

Milk Boiled Corn

From Food.com

6-8 ears of corn, husks and silk removed

Water

1 cup milk

1/4 cup whipping cream, unwhipped (or use 1 1/4 cups milk)

1/3 cup sugar (or more)

1/4 cup butter

Directions:
1) Fill a large stock pot half full with water (use a large enough pot to hold all the corn).

2) Add in the cream, milk, sugar, and butter.

3) Bring to a boil, then add in the corn.

4) Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn.

5) Using long tongs, remove and place on a plate or in a bowl, then cover with foil until ready to serve.

6) Serve with butter and salt to taste.

Mexican Rice

From Food.com

(For easier to read recipe, click on above link.)

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Directions:

1
Adjust rack to middle position and preheat oven to 350.
2
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11
Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
13
You'll love this rice! Money back guarantee.

Read more at: http://mexican.food.com/recipe/mexican-rice-117892?oc=linkback

Garlic Rice Pilaf

From Pennies on a Platter

Yield: 6 to 8 servings

2 tablespoons butter
3 – 5 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
squeeze of lemon juice

Preheat oven to 375˚F.

Melt butter in a large skillet or saucepan over medium-high heat.  Sauté the garlic and rice for about 3 to 4 minutes, until golden brown.  Stir in 1 cup of the chicken broth, salt and pepper.  Bring to a boil.

Once boiling, turn off the heat and pour the mixture into a casserole dish.  Cover and bake for 25 minutes.  Stir in the remaining chicken broth and bake, covered, for another 30 minutes.  Stir in a splash of lemon, cover, and bake a final 15 minutes.

*Recipe may be doubled without increasing the baking time.

Source: Annie’s Eats, originally from What’s Cooking in the Orange Kitchen via Recipezaar

Classic Potato Salad

From Better Homes and Garden

Ingredients:

2 pounds potatoes (6 medium)

1/4 teaspoon salt

1-1/4 cups mayonnaise or salad dressing

1 tablespoon yellowmustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion (1 small)

1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish

6 Hard-Cooked Eggs, coarsely chopped (page 228)

Lettuce leaves (optional)

Paprika (optional)

 
Directions:

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2.. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings


Nutrition Facts:

Calories277 Total Fat (g)21 Saturated Fat (g)4, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)10, Cholesterol (mg)120, Sodium (mg)337, Carbohydrate (g)18, Total Sugar (g)1, Fiber (g)2, Protein (g)5, Vitamin A (DV%)0, Vitamin C (DV%)17, Calcium (DV%)3, Iron (DV%)4, Starch (d.e.)1, Fat (d.e.)4, Percent Daily Values are based on a 2,000 calorie diet

Rice Pilaf

From Craven Raven

2 3/4 c water
1/4 c butter
4 tsp instant chicken bouillon granules
1/4 tsp salt
pinch of pepper
1/4 tsp minced fresh garlic
1 1/4 c uncooked rice (not minute rice)
1/2 c finely chopped carrots
1/4 c chopped fresh or dried parsley
2 Tbls sliced green onion

In a rice cooker, add all of your ingredients and set rice cooker to cook white rice.

Optional cooking method:

In a saucepan, bring water, butter, chicken buillon, salt, pepper and garlic to a full boil. Add rice and simmer until rice is tender. Stir in remaining ingredients.

Pesto Pasta Salad

From Oopsey Daisy

Pesto Pasta Salad

1 package fresh basil (1/2 oz.)

1/3 c. pine nuts

1-2 cloves garlic

1/3 c. olive oil

1/2 c. Parmesan cheese

2 T. hot water

In a food processor, combine basil, nuts, and garlic.  Chop fine.  Slowly pour in the olive oil and add cheese.  Add salt and pepper to taste.  Thin with 2 Tablespoons of hot water.  Fold into hot pasta and serve.

Would be great with some chicken tossed in and maybe even some small cherry tomatoes.

Green Beans with Cheese Sauce

1 Tbsp butter
1 Tbsp flour
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/4 cup milk
1/2 tsp onion, grated
1/2 cup sour cream
1 can French cut green beans, drained
1 - 1 1/2 cups mozzarella cheese, grated
1/2 cup Ritz cracker crumbs

In small pan, blend butter, flour, salt, pepper, and sugar, stirring until bubbling.  Add milk, remove from heat and stir in onion and sour cream.  Combine sauce with green beans and cheese.  Place in a dish.  Set aside.  Sprinkle crumbs on top.  Bake uncovered at 400 for 20 min.

6 servings
(I usually triple the recipe and place in a 9x13 dish.)

Pioneer Woman's Mashed Potatoes

From Pioneer Woman

• 5 pounds Russet Or Yukon Gold Potatoes
• 1/2 cup - 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 cups) Half-and-Half
• ½ tsp (to 1 tsp) Lawry's Seasoned Salt
• ½ tsp (to 1 tsp) Black Pepper

Preparation Instructions:

(For best results, see Pioneer Woman link above and follow her exact instructions.)

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

For the gravy I used the drippings from the pan and added about a cup of rue. I brought it to a soft boil stirring continually and added s & p to taste!

(Note to self: I could not make this gravy work so we didn't use any gravy and it was still delicious.)

Black Bean Salsa

From "Favorites" Cookbook

1 (15-oz) can black beans, drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro
1 tbsp chopped green onions
2 tbsp chopped red onions
1/4 cup fresh lime juice
2 tbsp vegetable oil
1 1/2 tsp ground cumin
salt and freshly ground pepper
1/4 cup chopped ripe tomatoes, drained  (Stir in just before serving.)

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin.  Season with salt and pepper to taste.  Cover and chill at least 2 hours or overnight.  Just before serving, stir in tomatoes.