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Fried Stuffed Rice Balls Video Recipe

They Look Delicious!!!

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Chicken, Chorizo & Prawn Jambalaya

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Rice-and-Noodle Pilaf

From one of my share your recipes member Audrey Hanes

Thank you Audrey!!!

Link for recipe down below

http://jonesboro.com/newstaffy/item/2524/Rice-and-Noodle%20Pilaf

INGREDIENTS:
* 1 stick of butter
* 4 oz. egg noodles
* 2 vidalia onions, chopped
* 1 1/2 t salt
* 2 cups uncooked rice (NOT Minute Rice)
* 1 large can of mushrooms
* 4 cups chicken broth


DIRECTIONS:
1. Melt 1/2 stick butter in Dutch oven, then saute onions until golden.
2. Add rice and mushrooms. Saute until rice is golden.
3. Add noodles and salt, then toss.
4. Add chicken broth and other 1/2 stick of butter and heat until butter is melted.
5. Transfer to a 2-quart casserole dish and bake covered for 45 minutes at 375 degrees, or until rice is tender.
6. Uncover and fluff with fork before serving.

Stuffed Green Peppers

Here is the original  recipe link
 pamsmidwestkitchenkorner.blogspot.com

recipe link

 

I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime.  Then they became a “must eat” in my own house with Bill and I and both boys loving them. 

Stuffed peppers are filling, easy to make and I would go so far as to serve them to company.  It’s just a good home-made meal that most of us like ~ a great comfort food, for sure. 

Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them.  It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein!  And eating them makes a super supper!

Peppers after boiling

Meat with rice

Ready to bake

Time to eat!

Stuffed Green Peppers

Ingredients:

6 large green bell peppers

2½ cups rice, your choice

2 pounds lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes

1 (10 ounce) can Rotel diced tomatoes and green chilies

1 teaspoon salt

½ teaspoon pepper

16 ounces (4 cups) sharp Cheddar cheese, grated

Method:

For peppers:

Fill large pot almost half full with water and bring to a boil.

Cut peppers in half from stem on top to bottom.

Remove seeds and ribs.

Place peppers in boiling water.

Simmer for 4 minutes.

Remove and drain.  Set aside.

For rice:

Cook rice according to package directions.

Set aside.

For beef mixture:

In large skillet, brown the ground beef, onion and garlic.

Drain the meat well when done.

Add both cans of tomatoes to meat.

Add Worcestershire sauce, salt and pepper.

Combine well and simmer for 10 minutes.

Check for seasonings.

When meat mixture is done, add cooked rice and combine well.

Simmer over medium-low heat for 5-10 minutes until most of the juice from the tomatoes is absorbed.

Place peppers in a 9-inch x 13-inch baking dish.

Stuff peppers.

Cover with foil.

Bake at 375 for about 30-40 minutes until heated through.

Remove foil.

Sprinkle cheese over top.

Bake, uncovered, for about 5 minutes or 
until the cheese melts.

Serve

Pam’s note:  I must tell you:  
Bill is not a fan of green bell peppers at all!   
When I made them stuffed as a whole pepper standing up, 
he would take the meat out and leave the pepper.  
Then, with this recipe, cutting the peppers in half, 
he loves the peppers and eats it all with relish!  
Guess size makes a difference!

This is one great summer-time dish!

Brown rice, vegetable and chickpea pilaf recipe

Here is the original  recipe link 
arabic-food.blogspot.com

                      recipe link

The Arabic Food Recipes Kitchen (The Home of delicious Arabic/Middle Eastern food) invites you to try Brown rice, vegetable and chickpea pilaf. Enjoy Arabic/middle Eastern food and learn how to make Brown rice, vegetable and chickpea pilaf, it's yummy.

A nutritious meal using chickpeas
Ingredients

2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)
Method

Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.

Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.

Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.

Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.

Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).

Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch

Wok Chicken (General Tso's) - Organic

Here is the original  recipe link   bigtsbge.blogspot.com


                                                 recipe link


WOK Chicken w/General Tso’s (Rev 1) - 
This recipe for three is quick, easy and tasty. 
If you enjoy Chinese, chicken and Broccoli 
you’ll love this one and from start to finish 
you are only obligating about 40 minutes tops! 
Serves 2 but is easily scalable.

This is really, really simple...Boil Rice, 
Steam Veggies, Wok Chicken, 
combine ingredients, stir and serve.  Done!

Ingredients

1.5 – 2 Cups, Instant Rice

1 Head Fresh Broccoli

6 each Small Chicken Thighs – Boned (Organic)

1 strong cup Iron Chef Sauce – General Tso's
1 cup Snap Peas
3 large cloves Diced Fresh Garlic, minced
1 Small Can Water Chestnuts
4 Green Onions, chopped/minced
1/3 Cup EVOO

Preparation Directions
1. Mince garlic and onions

2. Cut thighs into ¾ - 1” pieces (bite sized)

Cooking Directions

1. Fire up the Big Green Egg to full flame (T-REX HOT - Full Flame)
2. Place Pot of water on grid and bring to boil, add rice, stir and set aside.
3. Place Wok on Grid at fire ring level and add EVOO, 

add 2-3 cups of water and bring to a boil. 

Place all of the vegetables in Bamboo Steamer 

and steam until done, remove steamer and set aside.
4. Dump water and return wok to grid, add EVOO 

and when oil is hot add the diced garlic 

and green onion and stir for 30 seconds

5. Dump in chicken and wok until done, 

stirring constantly (5-8 Minutes)

6. Dump on Iron Chef sauce and stir,

 immediately add add broccoli, 

water chestnuts and snap peas and stir for 3-5 minutes

7. Remove from heat and serve over rice.

AND FOR DESSERT...OVER SIZED MARSHMALLOWS COOKED OVER THE CHARCOAL!

 

Mom's rice with sauce

This was one of her dishes that us kids liked too.. She would make this sauce for herself and us kids, my dad only liked her other sauce so she would make both sauces. Anyway this was a good dish. You can probably use any kind of rice mom always used the white rice.

1 can diced tomatoes 14.5 oz

1 can tomato paste 6 oz

2 cloves garlic chopped small

1 teaspoon garlic powder

1/4 teaspoon paprika

1 1/2 teaspoons oregano

5 to 6 fresh basil leaves chopped small

2 teaspoons sugar

a pinch of salt

2 cans of water (empty can of the tomato paste)

1 cup of rice (your choice)

Cook rice according to the direction In a skillet on medium heat saute' garlic until lightly brown, add basil and saute' for another minute. Add the diced tomatoes, tomato paste, garlic powder, paprika, salt, oregano, and water stir sauce and cook until tomato paste is dissolved add the sugar, simmer for about 20 minutes. Add to your portion of rice and sprinkle on top with parmesan cheese.