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    Some Easy Rice Dishes


    Source of Recipe


    Old Recipe Book
    My Easy Jambalya
    Cut 1/4 lb raw bacon with scissors into a heavy skillet, brown the bacon pieces. Remove them, then brown 1 chopped onion and 1/2 clove grated garlic in the bacon fat.

    Into this stir 1 tsp flour, then add 2 large tomatoes chopped or 1/2 can tomatoes. To this add any desired amount of chopped shrimp, chopped chicken, chopped ham, or any chopped leftovers or all of them!

    Mix together. Pour in 1 1/2 cup boiling water. Cover kettle and let simmer 15 minutes. Add 1 cup white rice, cover kettle and let rice simmer without stirring until done about 25 minutes. Season with 1 tsp celery salt, 1/4 tsp pepper, then stir in your bacon bits. Easy!

    Original Jambalaya
    2 chicken breasts (6 ounces each), boneless & skinless
    12 ounces smoked or keilbasa sausage
    2 tablespoons peanut oil
    1 medium onion, diced
    2 stalks celery, diced
    1 small clove garlic, minced
    1 small bell pepper, diced
    1 can diced, peeled tomatoes (28-ounce)
    1/2 teaspoon TABASCO sauce
    1 teaspoon Worcestershire sauce
    1 teaspoon fil gumbo powder
    1 tablespoon Cajun spice blend

    Heat a large, heavy dry pan over high heat.
    Slice sausage into bite sized pieces and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step. Wash chicken thoroughly, cut into half-inch cubes and brown in remaining oil.
    Return sausage to pan and add onion, celery, garlic and peppers. Saute until vegetables are cooked through.
    Add liquid ingredients, including tomatoes and their juice. Stir to combine.
    Add gumbo powder and Cajun spice and simmer over low heat for at least an hour. Season to taste with TABASCO sauce. Serve with cooked rice. You may add 8-10 ounces of peeled & deveined shrimp to this recipe to make seafood jambalaya.

    Red Beans and Rice
    1 cup dried red kidney beans
    4 oz sliced bacon
    1 cup chopped onion
    1/2 cup chopped celery
    2 cloves of garlic, finely chopped
    1 bay leaf
    1/2 tsp hot peper sauce
    1/4 tsp salt
    3 cups water
    1/4 tsp cayenne pepper
    3 to 4 cups hot cooked rice
    Rinse and pick over beans. Place in a medium size bowl, pour in water to cover and let stand overnight. Drain.

    Place beans, bacon, onion, celery, garlic, bay leaf, red pepper seasoning, salt and the 3 cups of water in a medium size saucepan. Bring to boiling, lower heat and cover and simmer 2 hrs until beans are tender. Stir in cayenne pepper. Lift out bacon and bay leaf, discard. To serve spread rice over bottom of serving platter. Top with beans.

    Also see the French Donuts called Benets

    Easy Sausage on Rice
    Any type of sausages
    1 can of tomatoes
    2 Tablespoons Worchester Sauce
    1 crushed garlic
    Salt and pepper
    Hot cooked rice

    Start by cooking your rice first, then while the rice is cooking, cook the sausages. Heat other ingredients in a medium saucepan. Chop sausages into 1" pieces and place in the center of a plate of rice. Pour the sauce over the pile of chopped sausages and serve. You can add chopped chilies to the sauce for an extra kick, or fry some chopped onions with the sausage. Takes about 20 minutes to cook.

    Sausage and Rice Casserole
    1 lb. pork sausage
    2 cups grated cheddar cheese
    1/2 cup milk
    2 tsp. creole mustard
    3 cups cooked rice
    3 eggs, beaten
    1 can mushroom soup
    1/4 tsp onion powder

    Cook sausage and drain. Combine rice and cheese. Spread evenly in baking dish. Sprinkle sausage over rice mixture. Add remaining ingredients. Sprinkle 1/2 cup cheese on top and bake 350 for 40-45 minutes or until set. Serves 6.

    Top Hat Stuffed Peppers (Microwave)
    5 green peppers
    2 lbs hamburger
    1/4 cup chopped celery
    1 cup Minute rice
    1/3 cup catsup
    2 tblsp chopped onion
    1 tblsp worcestershire sauce
    1 tsp salt
    1/8 tsp garlic powder
    dash of pepper
    1 egg
    1 can (8oz) tomato sauce
    1 tsp sugar
    1/4 tsp. dried basil leaves

    Cut thin slice from stem end of each pepper. Remove all seeds; wash inside and out.
    Mix hamburger meat, celery, rice, catsup, onion, Worchestershire sauce, salt, garlic powder, pepper and egg. Fill peppers with meat mixture. Place in an 8x8x2" glass baking dish.
    Cover loosely and microwave until meat is firm, 10 to 12 minutes.
    Mix tomato sauce, sugar, and dried basil leaves in a 2 cup glass measure. Microwave to boiling, 2 to 3 minutes. Serve sauce over peppers. 5 servings.
    (Armour, South Dakota Cookbook)


    Easy Chicken Casserole
    2 cups cooked, cubed chicken
    2 cups instant rice
    2 cans cream of chicken soup
    2 cups milk
    1 1/2 cup shredded cheddar cheese
    1 tsp. salt and pepper

    Mix all together in large bowl. Pour into greased 13x9 baking pan. Bake at 350 for 30 min.
    Bake at 350 degrees for 30 minutes

    Rice Casserole
    1-2 lbs. pork sausage
    1 med. green pepper, diced
    1 med. onion, chopped
    2 pkg. Lipton (dry) soup mix
    4 c. boiling water
    1 c. raw rice
    1 1/2 c. diced celery

    Fry together the sausage, pepper and onions, then place in 9x13 inch pan the first 5 ingredients. Pour boiling water over Lipton soup mix and then pour boiling water over Lipton soup mix and then pour over everything. Bake 350, 45 minutes. Remove foil. Bake uncovered.


 

 

 


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