- 4 cups cooked rice
- 2 cups cooked macaroni
- 4 hard boiled eggs, chopped
- 1/4 cup onions, minced
- 1/2 cup carrot, finely chopped
- 1 1/2 cup Miracle Whip
- 3 tablespoons yellow mustard
- 1 tablespoon salt
- 1/4 cup sugar
- 2 tablespoon vinegar
- In a large bowl combine rice, macaroni, eggs, onion and carrots.
- In a separate bowl combine dressing ingredients until smooth.
- Pour the dressing over the macaroni and rice mixture.
- Toss to combine thoroughly.
Source: Reprinted in the Cleveland Plain Dealer
- 1 ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1 cup chicken stock, heated
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh crimini mushrooms, chopped
- Place mushrooms in a bowl and pour the boiling water over them.
- Cover and let sit for 10 minutes.
- Heat the oil in a large saucepan over medium heat.
- Add the shallots and sweat until they start to turn translucent in color.
- Add rice and stir until all the grains are covered with oil.
- To the rice, add the stock and wine.
- Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
- Add the mushrooms with their liquid to the pot.
- Add salt, raise heat to medium-high, and bring to a simmer.
- Stir well and reduce the heat to low.
- Cover and cook for 20 minutes, stirring once more after 10 minutes.
- Remove from heat and stir in the butter and cheese.
Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html
- 2 cups cooked rice
- 1/2 cups sugar
- 2 eggs
- 1.5 cups milk
- 1 tablespoon vanilla
- 1/2 cup raisins (optional)
- 1/2 teaspoon cinnamon
- Place the rice and raisins in a large bowl.
- In a separate bowl, whisk together the sugar, eggs, milk, vanilla and cinnamon.
- Pour the custard over the rice and mix well.
- Pour into greased baking dish or pan.
- Put your baking dish in a larger pan and add water.
- Bake for one hour in a 350 degree oven.
- Serve with whipped cream or milk.
Source: Based on my grandmother’s recipe
- 4 boneless skinless chicken breasts
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 – 10.5 ounce can cream of chicken soup
- 1 -15 ounce can whole kernel corn, drained
- Place chicken in bottom of slow cooker.
- Scatter chopped onion over top.
- Spoon cream soup over top of that.
- Cover and cook on low 7-8 hours or on high 3-4 hours.
- A few minutes before serving, add in cooked rice, corn, and cheese.
- Stir to combine.
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar cheese
- Preheat oven to 350 degrees F.
- Heat butter or oil in a small skillet over medium heat.
- Add onion and saute until translucent, about 5 minutes.
- Remove from heat and transfer to a large bowl.
- Add all remaining ingredients to bowl and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish.
- Bake for 20 to 25 minutes or until bubbly.
- Let stand for a few minutes before serving.
- 1 pound boneless beef sirloin steak, 3/4 inch thick
- 3 tablespoons cornstarch
- 1 (14 ounce) can beef broth or stock
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 2 cups fresh or frozen green or red pepper strips
- 1 medium onion, cut into thin wedges
- 4 cups hot cooked regular long-grain white rice, cooked without salt
- Slice beef into very thin strips.
- Stir-fry beef in nonstick skillet until browned and juices evaporate.
- Mix cornstarch, broth, soy and garlic.
- Add peppers and onion.
- Add cornstarch mixture.
- Cook and stir until mixture boils and thickens.
- Serve over rice.
- 1 cup risotto rice
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 1 cup dry white wine (Sauvignon Blanc)
- 8 ounces clam juice or fresh seafood stock
- 2 cups of the smallest pink shrimp you can find
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely grated lemon zest
- Add the clam juice to 4 cups of water in a pot, heat until steamy, but do not let it boil.
- In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
- Add the rice to the pot.
- Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
- Increase the heat to high and add the white wine.
- With a wooden spoon, stir the rice vigorously.
- Once the wine boils, turn the heat down until the wine is just simmering gently.
- Stir almost constantly.
- When the wine is almost cooked away pour in two ladles of the hot clam broth-water mixture.
- Stir well to combine, and add a healthy pinch of salt.
- Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.
- Continue this until the sauce coats the back of a spoon.
- Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
- Now add in the shrimp, the parsley, and the remaining tablespoon of butter.
- Stir constantly until this last cup of broth is about half gone because you want this risotto to be loose and creamy.
- Right before you serve, add in the lemon zest and serve at once.
- 5 cups chicken stock
- 2 cups bite sized pieces of asparagus
- 2 large shallots, minced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/3 cup Parmesan, grated
- 1/4 cup chopped chives
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
- zest one lemon
- In a saucepan, bring the broth to a simmer.
- Heat oil and butter in a large saucepan.
- Sauté the garlic and shallot until lightly caramelized.
- Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually.
- Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition.
- When you are about half way through the broth, add the asparagus to the rice.
- Continue to add broth and stir.
- When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.
- 2 chicken breasts
- 1-2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 1/2 teaspoon minced garlic
- 1 cup sliced fresh mushrooms
- 1 cup arborio rice
- 1 cup dry white wine
- 2 cups chicken broth
- salt and pepper
- Season the chicken breasts as desired.
- Cook in a heavy skillet.
- Shred or chop into small pieces.
- Set aside.
- Sauté the onion, garlic and mushrooms in olive oil in the skillet until tender.
- Add the chicken, arborio rice, wine, and chicken broth to the skillet.
- Stir together and bring to a boil.
- Cover the pot and turn the heat to low.
- Simmer for 20 minutes, until the rice is tender.
- Salt and pepper to taste.
Source: Marks family recipe