In a saucepan bring these to a boil:
4 cups chicken broth, 2 ½ cups uncooked long grain rice, 1 cup chopped red onion,1
teaspoon minced garlic,1 ¼ teaspoon chili powder,½ teaspoon ground turmeric,¼ teaspoon
pepper.
Reduce heat, cover and simmer 20 minutes or until rice is tender. Meanwhile, in a skillet
over med/ high heat sauté the next 7 ingredients in 2 tbls. butter:
1 green and 1 red pepper, julienned, ½ teaspoon each of parsley, basil, thyme (all dried), ¼
teaspoon hot pepper sauce.
After sautéed for 2 minutes, add 1 cup fresh mushrooms. Cook until peppers are tender,
yet crisp. Then add 1 med. tomato chopped and 1 cup frozen peas. Heat through. Remove
from heat and add rice, keep warm. Over Med/ high heat cook 1 lb. chicken, shrimp, or
sausage (or all three) in lemon juice. Add to rice mixture, toss and top with 1/3 cup sliced
almonds.
Kari 1996
Showing posts with label Rice/Noodles. Show all posts
Showing posts with label Rice/Noodles. Show all posts
1/29/10
Zesty Chicken and Rice
4 chicken breasts
1/2cup bottled Italian salad dressing
1-16oz bag frozen broccoli, carrots, water chestnuts, and red pepper combinations
1 can (2.8oz) Durkee French Fried Onions
1 ¾ cup chicken broth
¼ teaspoon each of oregano and basil
1/8 teaspoon pepper
2/3 cup uncooked white rice
In 8x12 inch baking dish, pour salad dressing over chicken and bake uncovered at 400 for
20 minutes. Remove chicken from the dish. Place rice, veggies and ½ of Durkee onions
in baking dish. Slice chicken into strips and place on top of the other mixture. Combine
chicken broth and seasonings and pour over chicken and veggies. Bake uncovered for 25
minutes. Top with remaining Durkee onions and put back in the oven for 3 minutes longer.
Let stand 5 minutes before serving.
Kari 1998
1/2cup bottled Italian salad dressing
1-16oz bag frozen broccoli, carrots, water chestnuts, and red pepper combinations
1 can (2.8oz) Durkee French Fried Onions
1 ¾ cup chicken broth
¼ teaspoon each of oregano and basil
1/8 teaspoon pepper
2/3 cup uncooked white rice
In 8x12 inch baking dish, pour salad dressing over chicken and bake uncovered at 400 for
20 minutes. Remove chicken from the dish. Place rice, veggies and ½ of Durkee onions
in baking dish. Slice chicken into strips and place on top of the other mixture. Combine
chicken broth and seasonings and pour over chicken and veggies. Bake uncovered for 25
minutes. Top with remaining Durkee onions and put back in the oven for 3 minutes longer.
Let stand 5 minutes before serving.
Kari 1998
Beef and Noodles
2 lb chuck roast (shoulder)
2 cups water (or more)
3 tablespoons soup base
3 veggie bouillon cubes (Knorr brand)
Lawry’s seasoned salt
Garlic powder
No Yoke Dumplings Noodles (12oz)
Preheat over to 275 degrees. Put roast in baking dish, coat meat with Lawry’s and Garlic
(rub in). Put 2 cups of water in dish around meat and add beef base and veggie bouillon
cubes (don’t have to be dissolved). Cover tightly with foil and bake for 4 hours. Check with
fork, meat should fall apart when ready. If not done, continue checking about every 15
minutes. When done, pull meat apart and rid of fat and bone. Cook noodles per directions
and add meat and juices to them when done (drain noodle water first!) If you would like
more juices add 1 cup of water and one additional veggie cube to noodles and beef at the
end.
This is my best friends Angie’s recipe. Comfort food!
Kari 2002
2 cups water (or more)
3 tablespoons soup base
3 veggie bouillon cubes (Knorr brand)
Lawry’s seasoned salt
Garlic powder
No Yoke Dumplings Noodles (12oz)
Preheat over to 275 degrees. Put roast in baking dish, coat meat with Lawry’s and Garlic
(rub in). Put 2 cups of water in dish around meat and add beef base and veggie bouillon
cubes (don’t have to be dissolved). Cover tightly with foil and bake for 4 hours. Check with
fork, meat should fall apart when ready. If not done, continue checking about every 15
minutes. When done, pull meat apart and rid of fat and bone. Cook noodles per directions
and add meat and juices to them when done (drain noodle water first!) If you would like
more juices add 1 cup of water and one additional veggie cube to noodles and beef at the
end.
This is my best friends Angie’s recipe. Comfort food!
Kari 2002
Creamy Italian Chicken (Crockpot)
4 boneless skinless chicken breast halves
½ cup Italian salad dressing
1 package (8 oz) cream cheese softened
1 can (10 ¾ oz) condensed cream of chicken soup
1 can (4oz) mushroom stems and pieces, drained (OPTIONAL)
Hot cooked rice or noodles
Place chicken in the Crockpot and cover with dressing. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour
over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or
noodles.
Delicious!
Kari 1999
½ cup Italian salad dressing
1 package (8 oz) cream cheese softened
1 can (10 ¾ oz) condensed cream of chicken soup
1 can (4oz) mushroom stems and pieces, drained (OPTIONAL)
Hot cooked rice or noodles
Place chicken in the Crockpot and cover with dressing. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour
over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or
noodles.
Delicious!
Kari 1999
1/28/10
Chicken Noodle Soup
6 lbs. chicken
2 quarts water
1 large onion chopped
¼ cup dried parsley
1 celery rib, diced
5 chicken bouillon cubes
2 medium carrots thinly sliced
5 whole peppercorns
4 whole cloves
1 bay leaf
Dash of thyme
Salt and pepper to taste
In a kettle combine all ingredients and bring to a boil. Reduce heat and cover and simmer
for 2 ½ hours or until chicken is tender. Remove chicken from broth and cool. Debone
chicken if needed and cut into bite size pieces. Skim fat if you’d like and add chicken and
carrots back to the pot. Remove cloves and peppercorns.
To make homemade noodles:
1 ¼ cup all purpose four
½ teaspoon salt
1 egg
2 Tbls. milk
Mix flour and salt into med bowl. Make a well in the center. Beat egg and milk and pour
into the well. Stir together forming a dough. Turn dough onto a floured surface. Knead 8-
10 times, roll into a 12x9 rectangle. Cut into ½ in. strips and cut strips into 1 in. pieces.
Bring soup to a simmer and add noodles. Cover and cook 12-15 min. or until noodles are
tender.
Kari 1998
2 quarts water
1 large onion chopped
¼ cup dried parsley
1 celery rib, diced
5 chicken bouillon cubes
2 medium carrots thinly sliced
5 whole peppercorns
4 whole cloves
1 bay leaf
Dash of thyme
Salt and pepper to taste
In a kettle combine all ingredients and bring to a boil. Reduce heat and cover and simmer
for 2 ½ hours or until chicken is tender. Remove chicken from broth and cool. Debone
chicken if needed and cut into bite size pieces. Skim fat if you’d like and add chicken and
carrots back to the pot. Remove cloves and peppercorns.
To make homemade noodles:
1 ¼ cup all purpose four
½ teaspoon salt
1 egg
2 Tbls. milk
Mix flour and salt into med bowl. Make a well in the center. Beat egg and milk and pour
into the well. Stir together forming a dough. Turn dough onto a floured surface. Knead 8-
10 times, roll into a 12x9 rectangle. Cut into ½ in. strips and cut strips into 1 in. pieces.
Bring soup to a simmer and add noodles. Cover and cook 12-15 min. or until noodles are
tender.
Kari 1998
Chili with Rice
1 lb. ground beef
1 green pepper chopped
1 package chili seasoning mix
2 cups water
1 can kidney beans, undrained
1 can (15oz) tomato sauce
1 can whole kernel corn, drained
2 cups minute rice, uncooked
Cook and stir meat, pepper and seasoning mix in large skillet on med heat until meat is
browned. Stir in water, beans, and tomato sauce. Bring to a boil then reduce heat to low
cover and simmer 10 minutes stirring occasionally. Stir in corn, then return to boil. Stir in
rice and cover and remover from heat, let stand 5 minutes. Serve with shredded cheese,
chopped onion, sour cream and salsa.
This is a very thick Chili.
Kari 1996
1 green pepper chopped
1 package chili seasoning mix
2 cups water
1 can kidney beans, undrained
1 can (15oz) tomato sauce
1 can whole kernel corn, drained
2 cups minute rice, uncooked
Cook and stir meat, pepper and seasoning mix in large skillet on med heat until meat is
browned. Stir in water, beans, and tomato sauce. Bring to a boil then reduce heat to low
cover and simmer 10 minutes stirring occasionally. Stir in corn, then return to boil. Stir in
rice and cover and remover from heat, let stand 5 minutes. Serve with shredded cheese,
chopped onion, sour cream and salsa.
This is a very thick Chili.
Kari 1996
Spicy Yellow Rice
3/4 cup long-grain rice, uncooked
1 ¾ cups water
½ to ¾ teaspoon ground turmeric or curry powder
½ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper
1 bay leaf
Oil skillet and place over med/high heat. Add onion and sauté until tender. Add rice, water,
and remaining ingredients to skillet. Bring to a boil. Cover, reduce heat and simmer 22
minutes or until rice is tender and liquid is absorbed. Discard bay leaf.
I love cooking with turmeric or curry powder. This is very tasty and a nice side to any meal.
Kari 1996
1/26/10
CHICKEN FRIED RICE
Early afternoon:
Boil (lower heat to simmer after initial boil) 2 chicken breast halves with 1 stalk celery, one carrot, 1/2 an onion for 50 min or til white. Debone and remove skin. Refrigerate.
Make 2 cups cooked rice and refrigerate (4-6 servings worth)
Later in wok heat 3 TBLS oil
Then add, stirring after each addition:
2 beaten eggs, stir til size of small peas
one bunch green onions chopped
cooked diced chicken
2 cups cooked rice
1 1/2 TBLS soy sauce
salt and pepper to taste
Stir together in wok until heated thru.
Tip: If it gets cooking too fast, I add a TBLS of broth from chicken. This also holds everything together.
Serve immediately. Delicious and cheap!
Cindy 1995
1/25/10
Lemon Chicken
(1 ¼ pounds)
4 Tablespoons flour
2 Tablespoons butter
2 Tablespoons Olive oil
1 ¾ cups chicken broth
¼ cup fresh lemon juice
Salt and pepper to taste
Cooked Basmati Rice
Pound chicken with meat mallet to uniform ½ inch thickness.
Dredge lightly in flour, reserving excess.
In a large sauté pan over med / high heat, melt butter with oil until
it sizzles. Add chicken breasts and cook each side until juices run
clear and golden brown in color. Remove chicken to plate.
Stir reserved flour into sauté pan. Whisk in broth and lemon juice.
Heat to boiling. Boil 1 minute to thicken slightly. Return chicken
to pan and heat through. Serve over rice.
(4 servings)
1/10/10
Chicken Rice
4 chicken breasts
1 can corn
1/4 c. butter
1 box chicken flavor Rice Bowl rice mix with Vermicelli (Aldi)
1 c. shredded cheddar cheese
Cut chicken into 1 inch chunks.
In a skillet, heat half butter. Add chicken, stir until cooked. Add corn, stir until heated. Place chicken and corn in a bowl and set aside.
In a skillet, make rice mix according to directions on box. When rice is finished, stir in chicken and corn.
Mix half the cheese into the rice, then top rice with the other half.
3/4/09
BBQ Chops and Noodles
Stick of butter
2 TBLS dried parsley
Sauce: Mix and bring to boil:
• 1 c. ketchup
• 2 TBLS worchestershire sauce
• 1 scant cup water
• 2 tsp. Chopped onion
• 1 ½ tsp. Mustard
1. Brown or broil chops, then pour sauce over them in a dutch oven. Simmer ½ hour or until tender.
2. Meanwile, cook 1 package egg noodles, drain and mix in 1 stick butter and 2 TBLS dried parsley
3. On large serving platter, mound noodles, lay chops on top, then pour sauce over.
I got this recipe from my Mom. Sometimes I just make the noodles and sauce as a side dish, it’s soooooo good.
Cindy 1998
RAMEN KATO SALAD
Green cabbage Green onion
Ramen Butter
sesame Seeds 1 Package Almond slivers
1/2 cup oil 2/3 C Rice wine vinegar
2 or 3 T Soy sauce 1 or 2 T sesame oil
1/3 cup water 3 T sugar
Assemble shortly before serving.
1. Chop, slice and dice green cabbage, and some green onion to taste. Refrigerate.
2. Crush ramen inside of packet into chunks (any flavor works). Open and place in microwave safe bowl. Add 2-3 tablespoons butter. handful of sesame seeds, package of almond slivers, and the flavor packet. Mix and cover with paper towel. Toast in microwave-high for 1 minute at a time, stir, high for 1 minute again until all is lightly browned. Set this aside (be warned that it is as addictive as cookie dough so if you want some left for the salad...hide it).
3. In shaker bottle, mix 1/2 cup oil , 2/3 cup rice wine vinegar, two or three tablespoons of shoyu (soy sauce), 1-2 tbsp. sesame oil, 1/3 cup water, and 3 tbsp. sugar. Shake until sugar dissolves.
You can play with these proportions (some like more sesame oil) but do not use it for the 1/2 cup oil base. Too much of a good thing. Chill dressing.
4. Just before serving, dump cabbage, ramen topping into salad bowl. Shake dressing and add; toss and serve.
Cindy-2000
Ramen Butter
sesame Seeds 1 Package Almond slivers
1/2 cup oil 2/3 C Rice wine vinegar
2 or 3 T Soy sauce 1 or 2 T sesame oil
1/3 cup water 3 T sugar
Assemble shortly before serving.
1. Chop, slice and dice green cabbage, and some green onion to taste. Refrigerate.
2. Crush ramen inside of packet into chunks (any flavor works). Open and place in microwave safe bowl. Add 2-3 tablespoons butter. handful of sesame seeds, package of almond slivers, and the flavor packet. Mix and cover with paper towel. Toast in microwave-high for 1 minute at a time, stir, high for 1 minute again until all is lightly browned. Set this aside (be warned that it is as addictive as cookie dough so if you want some left for the salad...hide it).
3. In shaker bottle, mix 1/2 cup oil , 2/3 cup rice wine vinegar, two or three tablespoons of shoyu (soy sauce), 1-2 tbsp. sesame oil, 1/3 cup water, and 3 tbsp. sugar. Shake until sugar dissolves.
You can play with these proportions (some like more sesame oil) but do not use it for the 1/2 cup oil base. Too much of a good thing. Chill dressing.
4. Just before serving, dump cabbage, ramen topping into salad bowl. Shake dressing and add; toss and serve.
Cindy-2000
WILD RICE CASSEROLE
1 T salt
¼ lb butter
1 small onion, chopped fine
1 lb. sliced mushrooms
½ C almonds, slivered
1 C chicken broth
1. Soak rice overnight, then cook rice in salted water, using the 1 T of salt for 45-50 minutes.
2. Drain and sauté in butter with onion and mushrooms till soft, but not brown.
3. Mix cooked rice mixture, almonds, and broth in a large casserole, cover tightly and cook at 325 for 1 hour. Add more broth if it begins to dry out. Also can sprinkle extra almonds on top.
Cindy-2000
Susie’s Chicken Broccoli Bake
5 skinless chicken breasts, cooked and chopped
20 oz pkg frozen broccoli, cooked and drained
1 cup miracle whip
1 tsp lemon juice
1 lb shredded cheddar cheese
2 cans cream of chicken soup
Bread Crumbs (optional)
Cooked Rice
Mix MW, lemon juice and soup. Place ½ of broccoli in casserole dish. Spoon ¼ of the soup mixture on top. Place ½ chicken meat on top, then ¼ more soup mixture. Repeat all layers.
Top with cheese (and bread crumbs if desired). Bake 1 hour at 350*. Serve over rice.
Cindy-2005
Susie's Stuffed Peppers
(This came down from her mom Jessie)
~Cut 3 large peppers in half and seed. Boil 5 minutes to soften.
~Meanwhile, cook ½ cup rice and undercook by 5 minutes, drain and rinse.
~Mix with 1 lb ground beef, 1/3 c. finely chopped onion, 5 oz. tomato sauce (save remaining sauce) and stuff mixture evenly into peppers.
~Mix 1 qt tomato juice with remaining sauce and pour over stuffed peppers.
~Bake 1 ½ hours at 375*. Add more liquid if it gets dry.
Cindy-2005
~Cut 3 large peppers in half and seed. Boil 5 minutes to soften.
~Meanwhile, cook ½ cup rice and undercook by 5 minutes, drain and rinse.
~Mix with 1 lb ground beef, 1/3 c. finely chopped onion, 5 oz. tomato sauce (save remaining sauce) and stuff mixture evenly into peppers.
~Mix 1 qt tomato juice with remaining sauce and pour over stuffed peppers.
~Bake 1 ½ hours at 375*. Add more liquid if it gets dry.
Cindy-2005
1/27/09
Jon's Anniversary Chicken
3 chicken breats
1 onion, divided
3 garlic cloves, minced
2 TBLS butter
1 green pepper, julienned
1 carrot, peeled into long strips
1 can cream of mushroom soup
1/2 cup milk
Spices: salt, cayenne, Italian seasoning
2 splashes white wine
Saute garlic and 13 onion (chopped) in butter
Add chicken, cut to strips, and cook 3 minutes
Add soup and milk
Add spices and wine to taste
Simmer 10 minutes
Add green pepper and carrots
Add remaining onion in large slices
Simmer 5 minutes.
Serve over noodles or rice. Great with garlic toast. You can add asparagus and/or mushrooms with green pepper and carrot.
Jon made this for me on our 15th wedding anniversary. He is a wonderful cook who can take random foods out of the cupboard and make it into something delicious. This is one of them.
Kari-2010
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