Rice and chicken Casserole


Serve with tossed salad and wine or whatever floats yer boat .

Vegetarians can omit the chicken and add more mushrooms, a spot of butter and a dash of soy sauce.


Ingredients - Serves 6


2 oz. [1/4 cup] butter

I large onion, finely chopped

1 garlic clove, crushed

1 1/2 lb. boned cooked chicken, cut into –1/2-inch cubes

8 oz. button mushrooms, wiped clean and sliced

I teaspoon dried thyme

I teaspoon salt

I/2 teaspoon black pepper

I teaspoon ketchup

8 oz. [1 1/3 cups] wild rice, washed, soaked overnight and drained

16 fl. oz. [2 cups] chicken or vegetable stock

8 oz. [2 cups] Cheddar cheese, grated


Preparation


Preheat the oven to moderate 350 F.


In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chicken, mushrooms, thyme, salt, pepper and ketchup. Stir in the rice and pour over the stock. Increase the heat to high and bring the liquid to the boil.


Cover the casserole and transfer it to the oven. Cook the mixture for 20 to 25 minutes or until all the liquid has been absorbed.


Preheat the broiler to high.


Remove the casserole from the oven, remove the lid and sprinkle the cheese over the top. Place the casserole under the broiler and broil for 5 minutes or until the cheese has melted and is lightly browned. Remove and serve immediately.


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And I LOVE Chicken Fried Rice!!!


Ingredients

3 large eggs

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

4 boneless, skinless chicken breast halves, cut into thin strips

1 teaspoon sesame oil

1 large onion, finely chopped

2 garlic cloves, finely minced

4 cups cold, cooked rice

6 green (spring) onions, thinly sliced, plus more for garnish, optional

2 tablespoons soy sauce

Directions

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.


In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.


YUMMMMMMMMMMMMMMMMMMMMMMMM enjoy!

 

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Oh, we post it here? I'm new to this. I'll get mine together tonight then!

 

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Arnccini
When I was a little girl in Sicily, this was one of my favourite foods. The difficulty here is patience in making them but oh so worth the effort. These are easily reheated and are a meal on their own. I usually serve two per person.

Ingredients

3 cups white rice, uncooked
3/4 lb shredded beef*
1 jar spaghetti sauce or 2 cups of homemade marinara
1 1/2 cup raw peeled potatoes, diced to pea size
8 oz mozzarella cheese
2 sticks salted butter
2 cups peas
4 eggs
2 cups breadcrumbs with Italian seasoning
4 cups cooking oil, for frying

*I typically use deli style roast beef, broken into small half-inch pieces. I have also tried it the way my parents did with a small chunk of roast beef, cooked in advance and then pulled and shredded – but I think this recipe is time consuming enough without having to cook a roast as well.

*In a large pot, pour 6 cups of water and a dash of salt. Bring to boil. Add rice and cover, lowering to medium-low heat. Once rice has cooked, remove heat and put both sticks of butter into the pot. Cover and let sit for ten minutes. Stir thoroughly and leave uncovered.

*In a separate pot, pour spaghetti sauce in over medium heat. Add beef and potatoes and stir often. Potatoes should be cooked but firm, not mushy. Once done, add peas and remove from heat.

*Spread out a large sheet of wax paper and when rice is cool to touch, begin forming it into balls about three inches in diameter. Let sit on wax paper to harden to the outside a bit. Once the outside is hardened enough to hold its form, use a finger to create a hole in it about an inch to two inches deep. Press in a decent amount of mozzarella and a heaping spoonful of the meat mixture. Tighten the form of the ball to seal the hole and set aside.

*The balls should sit for about 3 to 4 hours.

*After the balls have sat to harden, begin to heat the oil. My dad’s recipe says to 350 degrees, but to be honest I have always checked it the way my mom did – toss in a bread crumb and when it sizzles, the oil is ready.

*In a medium bowl, break eggs and beat thoroughly.

*Pour bread crumbs onto a plate.

*Dip the balls individually into the egg batter and then roll in bread crumbs until covered completely. Using a serving spoon, lower the ball into the oil, bouncing it gently on the spoon, but do not drop it into the oil as it is very heavy and breaks apart easily.

*When a dark golden brown, remove from oil and gingerly lay on a paper towel to absorb excess oil.

 

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lol, I don't know if shoulda posted here or not. I hope it's ok.

 

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here is something sweet:


Holiday Rice Pudding


1 cup Short White, cooked

1 cup Whipped Cream

1/2 cup Raisins

1/2 cup White Sugar

1/4 tsp Salt

1/4 cup Shredded Coconut

2 tbsp Cold Water

2 tbsp Fruit Jam

1 tbsp Dried Lemon Peel

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

1 tsp Corn Starch

2 Large Eggs

1 - 10 oz can Mandarin Orange Slices


Preheat the oven to 350 F. Grease a round or square mold (pan) and

set aside. Place the rice, sugar, salt and eggs in a bowl and mix

well. Add the raisins, vanilla, cinnamon and lemon peel and mix

again. Stir in the coconut and then fold in the whipped cream. Pour

pudding into the mold and bake 35 - 40 minutes. Just before serving,

prepare the sauce. Place the oranges with the juice into a sauce pan.

Add the jam and mix well. Cook for 3 to 4 minutes over medium heat.

Mix the corn starch with the water then stir it into the sauce and

continue cooking 2 minutes over low heat. Pour the sauce over the

individual servings of pudding. Serves 4.

 

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Post them here!! this is as good a place as any. Contest will end on the 20th of September who will be the winner!

Some good stuff!! ettisoe great ideas for meals keepem coming

 

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I get mine posted this weekend... I think foxy said she might post one too

shame on you Griffin --- hiding the contest under the poll

no time today to post though ... maybe tomorrow

 

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I am sorry. But things kind of Morphed rather fast. Hence the reason why I updated the title... I am truly sorry