Mexican Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup long-grain rice
• 7 ounces tomatoes, chopped, juice reserved
• 1/2 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 3 chilies, trimmed
• 1 cup frozen peas (optional)
• black pepper

Recipe

• 1 put rice in a large bowl and pour in boiling water to cover,stir once,let stand for 10 min.rinse under cold water and drain,set aside to dry.
• 2 blend the tomatoes and juice together with onion and garlic in a blender until smooth.
• 3 heat oil in a pan,cook the rice over medium heat until golden brown,stir occasionally.
• 4 add tomato mixture and stir until all the liquid is absorbed,stir in the stock,salt,whole chiles and peas.continue to cook the mixture,stir occasionally until the liquid is absorbed and the rice is just tender.
• 5 remove the pan from heat,cover and let stand for 5-10 min.remove the chiles,fluff up the rice and serve,sprinkle with black pepper,the chiles may be used as a garnish.

Lisa's Green Enchilada

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (12 ounce) can low-fat cream of mushroom soup
• 1 (12 ounce) can cream of chicken soup
• 12 ounces skim milk
• 1 small onion
• 1 (4 ounce) can mushrooms (optional)
• 8 ounces cheddar cheese
• 1/2 lb green chili pepper
• 15 -20 corn tortillas

Recipe

• 1 preheat the oven to 375 degrees.
• 2 heat soups and milk completely through.
• 3 chop onion, chili, and mushrooms in the food processor. combine with the heated soup.
• 4 shred cheese.
• 5 place some of the soup mixture on the bottom of a baking pan.
• 6 place 5 tortillas on top of the soup mixture. pour more soup and top with cheese.
• 7 repeat the pattern until all soup is gone.
• 8 bake covered in a preheated oven for 30 minutes. uncover and bake and additional 15 to 20 minutes.

Mexican Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1 cup basmati rice (not parboiled or converted) or 1 cup long-grain rice (not parboiled or converted)
• 2 cups water
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup chopped cilantro leaf
• 1/4 cup diced pickled jalapeno pepper
• 1/4 cup diced pickled green chilies
• 1 cup grated monterey jack cheese

Recipe

• 1 melt butter in heavy medium saucepan over medium-high heat.
• 2 add garlic and onion and cook for 2 minutes or until tender.
• 3 stir in rice, add water and salt, and bring to a boil.
• 4 reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until liquid is absorbed and rice is tender.
• 5 transfer rice to greased 8-inch square glass baking dish and allow to cool thoroughly.
• 6 preheat oven to 425°f.
• 7 stir sour cream and cilantro into rice until combined, then chilis, jalapenos, and grated cheese.
• 8 bake, uncovered, for 20 minutes or until heated through and lightly flecked with golden brown.
• 9 do not overcook.

Macaroni & Cheese With Bacon

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 30
• 3/4 lb unsalted butter
• 1 3/4 cups all-purpose flour
• 20 cups homogenized milk
• 2 1/2 tablespoons dry mustard
• 3/4 teaspoon cayenne
• 3 lbs bacon
• 5 lbs macaroni
• 4 lbs old cheddar cheese
• 3 cups grated parmesan cheese

Recipe

• 1 make a roux.
• 2 melt butter over medium heat.
• 3 whisk in flour.
• 4 cook, stirring frequently, until roux starts to look drier, about 5 minutes.
• 5 don't let roux get too dark.
• 6 add cold milk in a steady stream, whisking constantly.
• 7 bring bechamel to a boil, whisking often.
• 8 add cayenne, mustard, and salt to taste.
• 9 let boil for a minute or two, until sauce thickens.
• 10 while bechamel is cooking, fry bacon, and drain on paper towels.
• 11 chop roughly.
• 12 cook macaroni according to package directions and drain.
• 13 grate cheese.
• 14 reserve 4 cups to top casseroles.
• 15 stir the rest into the finished sauce, along with the parmesan.
• 16 stir until relatively smooth.
• 17 add macoroni and combine.
• 18 pour mixture into three greased shallow hotel pans.
• 19 sprinkle reserved cheddar and bacon on top.
• 20 bake in preheated 350f oven for 20 to 30 minutes, until bubbly.

Maschi (african Stuffed Tomatoes)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs lean ground beef, cooked
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, mashed
• 4 tablespoons fresh dill, chopped
• 1 cup cooked rice
• 12 ounces tomato paste
• 2 (6 ounce) cans water
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 8 large firm tomatoes
• 2 tablespoons butter
• 2 tablespoons oil
• green olives

Recipe

• 1 combine filling ingredients in large bowl.
• 2 cut a slit in 8 large tomatoes (very firm), halfway across the center.
• 3 squeeze at the sides to open the slit.
• 4 scoop out all the flesh from inside of tomatoes with a spoon.
• 5 refill tomato with beef mixture and close the tomato.
• 6 melt 2 tbs. butter and
• 7 2 tbs. oil in a large skillet.
• 8 saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.
• 9 remove the tomatoes with the oil and place in a casserole or heavy saucepan.
• 10 prepare sauce as follows and pour over the tomatoes:
• 11 combine: 2 6-oz. cans tomato paste thinned with water add salt, cinnamon and garlic powder.
• 12 simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.
• 13 remove carefully to a 15-inch round platter.
• 14 top each with green olives
• 15 if there is more maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.

Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1/4 of a medium onion
• 1 1/2 cups rice
• 3 cloves finely chopped garlic
• 2 1/2 cups chicken broth
• 1 cup tomato sauce
• 4 tablespoons of finely chopped parsley (optional)

Recipe

• 1 in a medium sauce pan, heat oil over medium heat. add in the fresh onion. saute for 1-2 minutes until softened. add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. add in the garlic to the rice and saute for one more minute.
• 2 add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) and then add in the parsley if you're using it. stir it up and bring to a boil. once it starts boiling, turn the heat to low and cover. let it simmer for 20 minutes and fluff with a fork.
• 3 substitutions- if you don't have fresh garlic or onions on hand you can use the equivalent in powder form. do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. if you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. rotel and jarred salsa can also be decent substitutes.

Mexican Red Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1/4 cup vegetable oil
• 2 cups long-grain rice
• 2 tomatoes, small, cut in half
• 1/4 small onion
• 1 chicken bouillon
• 3 garlic cloves, peeled
• 3/4 cup hot water
• 2 teaspoons salt (to taste)

Recipe

• 1 heat oil in a high sided saute pan,on medium heat.
• 2 add rice and brown slowly.
• 3 put remaining ingredients into blender and blend until smooth.
• 4 water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
• 5 once rice is browned, add tomato puree.
• 6 stir a few times til blended, bring to a boil.
• 7 turn down heat to low/simmer, put top on pan.
• 8 do not stir, this will make it mushy.
• 9 once water has evaporated it is done, about 25-30 minutes.

Mexican Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 tablespoon butter
• 1 cup uncooked long-grain rice
• 1 onion, chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 small green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped (can use two peppers)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 1/2 cups chicken broth
• 1/4 cup canned green chili, drained
• 1 (14 ounce) can diced tomatoes (undrained)
• 1 chicken bouillon cube (or use 1 small package chicken bouillon)
• salt and pepper
• cayenne pepper
• 1/3 cup chopped fresh cilantro (optional)
• red enchilada sauce

Recipe

• 1 in a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
• 2 add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
• 3 remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
• 4 add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
• 5 season with salt, black pepper and cayenne.
• 6 add in cilantro (if using).
• 7 cook for about 20-22 minutes or until the rice is cooked.
• 8 drizzle red enchilada sauce over the rice.

Mexican Rice

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup rice
• 0.5 (14 1/2 ounce) can rotel tomatoes & chilies, undrained
• 2 tablespoons tomato bouillon
• 1 2/3 cups water
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano

Recipe

• 1 combine all ingredients together, cover and bring to boil over medium-high.
• 2 heat.
• 3 turn heat down to medium-low and simmer until water is soaked up and rice is.
• 4 tender, approximately 20 minutes.

Macaroni & Cheese A La Andre

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 259 g macaroni (cooked)
• 1 onion (finely chopped)
• 2 slices bacon (finely chopped)
• 50 ml butter
• 50 ml all-purpose flour
• 2 1/2 cups milk
• 3 extra large eggs (beaten)
• 1 tablespoon english mustard
• 5 tablespoons parsley (chopped)
• 2 tomatoes (sliced)
• 2 cups cheddar cheese (grated)
• 2 tablespoons parmesan cheese
• seasoning

Recipe

• 1 mix the chopped onion & bacon and cook in butter until soft.
• 2 sprinkle onions with the flour and mix together and cook for a further minute.
• 3 remove from the heat and slowly add the milk while stiriing, cook until the sauce thickens.
• 4 off the heat add the cream and eggs and parsley.
• 5 add 1 cup of cheese to the mixture. season the sauce with salt & pepper mix the sauce with the macaroni .
• 6 grease a suitable oven proof dish.
• 7 place a layer of tomato slices on the base of the dish.
• 8 pour the macaroni mixture into the dish.
• 9 sprinkle rest of the cheddar cheese on top.
• 10 place rest of tomato slices on top and top with the parmesan cheese. bake in preheated oven for 30-40 min until lightly browned on top.

Mexican Rice

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 teaspoons butter
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup chopped green bell pepper
• 1 cup finely chopped sweet onion
• 4 garlic cloves, minced
• 2 cups rice
• 1/2 teaspoon mexican oregano
• 1 teaspoon cumin
• 1 tablespoon chopped fresh cilantro
• 6 cups chicken stock
• 2 teaspoons minced fresh parsley, for garnish

Recipe

• 1 heat butter in a large skillet until melted.
• 2 add the bell peppers, onion, garlic, rice, oregano, cumin and cilantro.
• 3 saute until rice is coated and golden brown, stirring frequently.
• 4 stir in the stock and bring to a boil.
• 5 reduce the heat and simmer, covered, for 20 minutes or until liquid has been cooked up.
• 6 remove from the heat and stir. set cover ajar.
• 7 let stand for 5 minutes.
• 8 garnish with parsley.

Macaroni 'n' Cheese For Two

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/3 cup sour cream
• 1/3 cup milk
• 1 cup shredded sharp cheddar cheese
• 3/4 cup elbow macaroni, cooked and drained
• 2 tablespoons chopped onions (optional)
• paprika

Recipe

• 1 in a bowl, combine the sour cream and milk. stir in the cheese, macaroni and onion. transfer to a greased 2-1/2 cup baking dish; sprinkle with paprika. cover and bake at 325* for 25 minutes or until heated through.

Mexican Rice

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup long-grain rice
• 1 (7 ounce) can chopped tomatoes, in tomatoe juice
• 1/2 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 3 fresh fresno chilies or 3 other fresh green chilies, trimmed
• 1 cup frozen peas
• ground black pepper

Recipe

• 1 put the rice in a large heatproof bowl and pour in boiling water to cover.
• 2 stir once, then let sit for 10 minutes.
• 3 transfer to a strainer over the sink, rinse under cold water, then drain again.
• 4 set aside to dry slightly meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
• 5 stir occasionally to ensure that the rice does not stick add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
• 6 stir in the stock, salt, and whole chiles and peas.
• 7 continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
• 8 remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
• 9 the chiles may be used to garnish if desired.

Mashed Sweet Potatoes With Autumn Spices

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 lbs medium sweet potatoes (about 8 oz. each)
• 1/3 cup peach preserves
• 1/4 cup butter, melted
• 2 tablespoons light brown sugar
• 2 tablespoons dry sherry
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• crumbled gingersnaps

Recipe

• 1 preheat oven to 350° with oven rack 8 inches from heat.
• 2 pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of foil on the rack below to catch drips.
• 3 bake potatoes 40 minutes or until tender.
• 4 cool slightly (about 10 minutes).
• 5 peel potatoes, and press through a ricer or mash with a potato masher until smooth (do not use a mixer or food processor).
• 6 stir in preserves and next 9 ingredients until well blended.
• 7 spoon sweet potato mixture into a lightly greased 2 1/2 quart baking dish.
• 8 bake for 20 minutes or until hot; garnish with crumbled gingersnaps.

Macaroni & Cheese Deluxe

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups macaroni noodles, cooked
• 2 cups american cheese, shredded
• 1/2 quart stewed tomatoes
• 1 teaspoon cornstarch
• 3/4 cup milk
• salt and pepper
• 1 teaspoon dry onion flakes
• 3 tablespoons butter

Recipe

• 1 dissolve cornstarch in milk in a mixing bowl.
• 2 add noodles, cheese, tomatoes and onion flakes.
• 3 season with salt and pepper to taste.
• 4 transfer to mixture into a greased baking pan.
• 5 slice the butter into pats.
• 6 cover the top of the macaroni mixture with the butter pats.
• 7 bake at 350 degrees for a half and hour, uncovered.
• 8 let sit 10 minutes.
• 9 serve and enjoy.

Mexican Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups cooked rice
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded monterey jack cheese
• 1/2 cup sour cream
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• extra shredded sharp cheddar cheese

Recipe

• 1 mix together first 8 ingredients.
• 2 spoon mixture into a greased 1 1/2 quart baking dish.
• 3 bake uncovered at 325 degrees for 20 minutes.
• 4 top with cheese.
• 5 bake an additional 5 minutes.

Macaroni & Cheese Broccoli Bake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 cups macaroni (one box)
• 1 (10 ounce) package frozen chopped broccoli
• 1 1/2 cups 1% low-fat milk
• 4 tablespoons sour cream (or plain yogurt)
• 4 tablespoons flour
• 1 tablespoon 1% low-fat milk (yes, you need an extra tablespoon in addition to the 1.5 cups)
• 1/2 teaspoon season-all salt
• 1 teaspoon mustard powder
• 3 dashes garlic powder
• 3 dashes turmeric
• 3/4 cup extra-sharp cheddar cheese, shredded
• 1 1/4 cups extra-sharp cheddar cheese, shredded
• 3 tablespoons unsalted butter
• 3 dashes season-all salt
• 1 cup panko breadcrumbs

Recipe

• 1 boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. add the frozen broccoli and cook for another 5 minutes.
• 2 if you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is really freezer-burnt, throw it in the pot when you put the macaroni inches make sure it's a big enough pot.
• 3 when they're all done cooking, remove and drain the macaroni and broccoli. put them into a 2.5-quart baking dish, mixing well.
• 4 pour the milk into the pot and let it come to a low boil. meanwhile, preheat the oven to 350°f.
• 5 while waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
• 6 add this paste to the boiled milk, and stir thoroughly.
• 7 when the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. stir again to fully incorporate the cheese.
• 8 pour the cheese sauce over the macaroni and broccoli, blending well. top evenly with the 1 1/4 cups cheese.
• 9 for the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. put over the cheese.
• 10 bake for 30 minutes.

Mexican Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 cups water
• 2 cups long grain rice
• 1 (26 ounce) can diced tomatoes
• 1 (19 ounce) can black beans
• 1 tablespoon vegetable oil
• 1/2 green pepper, seeded & diced
• 1/2 spanish onion, diced
• 0.5 (50 g) package taco seasoning mix
• salt and pepper

Recipe

• 1 in a large pot, pour in rice tomatoes and water. cover and bring to a boil. turn off for 20 minutes.
• 2 meanwhile in a frying pan, sauté the onions, peppers and half of the taco seasoning in the oil.
• 3 uncover the rice and add peppers and onions, the rest of the seasoning mix and the beans. stir to combine.
• 4 serve with grated cheddar cheese and sour cream on top.

Mom's Open-faced B.m.t With Swiss

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 slice bread (your preference)
• 1 -2 slice tomato (medium thickness works well, but again your preference here too)
• 1/2-1 teaspoon spicy brown mustard (i've always used gulden's, but again, use what fits you and your tastes)
• 1 -2 slice swiss cheese (enough to fit the proportion of the bread)
• 2 -3 slices cooked bacon (any type you prefer, light, turkey, etc.)

Recipe

• 1 set oven to broil. (if you have a choice between hi or low, use your own judgement. all that matters is that it is on broil.).
• 2 place bread on 'preparation area'. (i recommend using a piece of aluminum foil as it will serve a purpose later on.).
• 3 apply mustard to one side of bread. use as much or as little as you like. i tend use enough to 'lightly' cover the 'top-side' of the bread slice.
• 4 lay cooked strips of bacon on mustard side of bread. (if you desire, you could even crumble the bacon).
• 5 lay tomato slice(s) in center of bread slice.
• 6 lay swiss cheese slice(s) on top of the tomato slice(s).
• 7 place on a piece of aluminum foil, if not already done so as your 'prep surface', and place on a cookie sheet, broiler pan, or straight on oven rack.
• 8 broil until swiss cheese melts to your desire. i let it go until it starts to brown and 'crisps', but try not to burn the cheese though as it does not make for a good taste (at least not for me but again your preference here, lol).
• 9 remove 'sandwich' from the oven and allow to cool if too hot for you to eat right away. elsewise, plate, serve, eat, and enjoy!
• 10 (optional)- note that lightly toasting the bread first, and then following the above steps, will help to keep the bread from becoming too soggy from the combination of the mustard and the fresh tomato slice(s) when broiled.

Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 tablespoons butter or 4 tablespoons margarine
• 2 cups uncooked long grain rice
• 1/2 cup green onion, thinly sliced
• 1 (10 ounce) can rotel chili fixins tomatoes
• 4 cups water
• salt

Recipe

• 1 melt butter in saucepan and add the green onion and rice.
• 2 saute' on medium heat until the rice is lightly browned, stirring frequently.
• 3 add the tomatoes, water and salt (to your liking), turn heat to medium-high and bring to a slight boil.
• 4 stir, cover, reduce heat to low and cook for 25 minutes (no peeking), until the rice is done.
• 5 remove from heat and stir.
• 6 it is a bit spicy, so you may want to add (1) 14 oz can of ready-cut, diced tomatoes to make it a little milder.

Macaroni And Blue Cheese

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 cups dried macaroni
• 3 3/4 cups milk
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 8 ounces blue cheese, crumbled
• ground black pepper

Recipe

• 1 preheat the oven to 350 degrees. lightly grease a 12 by 9-inch baking dish.
• 2 cook the macaroni in plenty of salted boiling water according to the instructions on the package, or until al dente. drain and rinse under cold water. place in a water bowl and set aside until required.
• 3 in another pan, bring the milk to a boil and set aside.
• 4 melt the butter in a heavy saucepan over low heat. whisk in the flour and cook for 5 minutes, whisking continously. be careful not to let the mixture brown.
• 5 remove from the heat and whisk the hot milk into the butter and flour mixture. when smoothly blended, return to medium heat and continue cooking for about 5 minutes, whicsking constantly until sauce is smoot and thick. add the salt.
• 6 add the sauce to the macaroni. ad the three-quarters of the crumbled blue cheese and stir well. transfer the macaroni mixture to the prepared baking dish and spread in an even layer.
• 7 sprinkle the remaining cheese evenly over the surface. bake for 25 minutes, until bubbling hot.
• 8 if desired, lightly brown top of the macaroni and cheese under a preheated broiler for 3-4 minutes. serve hot, sprinkled with ground black pepper to taste.

Mexican Red Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups rice, medium or 2 cups long grain
• 2 large tomatoes, quartered
• 1 medium onion, quartered
• 2 medium serrano peppers (halved and seeded) or 2 medium jalapeno peppers (halved and seeded)
• 2 garlic cloves
• 3 tablespoons vegetable oil
• 3 cups unsalted chicken stock, vegetable stock or 3 cups water
• 2 teaspoons salt
• 1 medium carrots (diced) (optional) or 1 ear of corn (shaved) (optional)
• 1/2 cup fresh cilantro (optional) or 1/2 cup fresh parsley leaves (optional)

Recipe

• 1 wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes. (i have often skipped or skimped on this step, and the result is a “stickierâ€? rice, which we kind of prefer, but whatever works best for you.).
• 2 in the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet. if grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat. if using a skillet, place all the vegetables in hot skillet and turn with tongs to scorch all sides until blackened. (i prefer to blacken in a cast iron skillet.).
• 3 transfer vegetables to food processor or blender; process until it becomes a smooth puree. transfer to a large measuring cup; you should have about 2 cups of puree. if you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.*
• 4 heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice. stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes.
• 5 meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer.
• 6 when the rice is golden, add the vegetable puree and stir as it comes to a boil. add the hot stock or water and stir gently as the mixture comes to a vigorous boil. let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low. simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes.
• 7 use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish. serves 4 as a main dish or 6 as a side dish.
• 8 *i often double the vegetable puree part and set aside half to use as a salsa, i just don’t process it as smoothly, instead i keep it just slightly chunkier. it makes a divine homemade salsa!

Mexican Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 3 tablespoons olive oil
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 cup basmati rice, washed and rinsed
• 2 cups vegetable stock, i use 2 packets of trader joe's vegetable liquid concentrate mixed with 2 cups of water

Recipe

• 1 heat oil in a pan.
• 2 add veggies and garlic and saute for 2-3 minutes.
• 3 add chilli powder, dried oregano and cook for another 2 minutes.
• 4 add washed rice to mixture and cook together for 3-5 mins on medium heat. this step roasts the rice before adding the liquid.
• 5 add water or stock and boil.
• 6 when the water has almost completely evaporated, put the lid on the pot and turn the heat to low if you have a gas stove - or - turn the heat off on an electric stove. rice should be ready in about 20 minutes.
• 7 fluff with a fork and enjoy!

Macaroni & Torgo

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• 1 cup macaroni
• 1 egg
• 1/3 cup milk
• 1/4 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon butter
• 1 cup shredded cheese (cheddar or what you will)
• 1 tablespoon onion flakes, rehydrated (optional)
• 1/2 tablespoon wheat germ (optional)

Recipe

• 1 cook pasta as usual.
• 2 meanwhile, whisk together the egg, milk, hot sauce, salt-n-pepa, and the dry mustard. if using garlic powder, whisk it in, too.
• 3 drain pasta, return to pot, return pot to stove. add butter and (once melted) add the liquid mixture, rehydrated onion flakes and cheese. stir constantly over low heat until cheese melts. for extra nutrition (and texture), sprinkle some wheat germ on top of your steaming bowl of chow. eat.

Nutty Meatless Loaf

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/4 cups dried red lentils
• 2 medium carrots, shredded
• 3/4 cup dried apricots, chopped or 3/4 cup golden raisin
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 1/2 teaspoons garam masala or 2 teaspoons jamaican jerk seasoning
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups cooked brown rice
• 3/4 cup pecans, toasted and chopped
• 1/2 cup mango chutney
• salt
• 1/4 cup red pepper, chopped
• 1/4 cup fresh mango, chopped
• cilantro (to garnish)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium saucepan, bring lentils and 3 cups of water to a boil; reduce heat, cover, and simmer until tender, 10 to 15 minutes, drain and set aside.
• 3 in a skillet, heat oil and cook carrots, apricots, onion, celery, garam masala, and garlic until tender, stirring occasionally.
• 4 in a large bowl, combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of chopped nuts, half the chutney, and 1 teaspoon salt.
• 5 press mixture firmly into a deep dish pie plate; bake, uncovered, 25 minutes.
• 6 meanwhile, in a small bowl, combine remaining chutney, red pepper, mango, and remaining nuts.
• 7 spoon mixture on top of meatless loaf; bake until heated through (160 degrees f) about another 10 minutes.
• 8 garnish with fresh cilantro; cut into wedges to serve.

Macaroni And Beef In Tomato Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 1 yellow onion (medium size, diced)
• 4 -5 minced garlic cloves
• 1 teaspoon crushed red pepper flakes
• 2 beef bouillon cubes
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 (1 1/4 ounce) packet onion soup mix
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 tablespoon brown sugar
• ground black pepper
• 1 lb elbow macaroni (follow cooking instructions below)

Recipe

• 1 cook ground beef, onions, and beef bouillon in a large skillet over medium-med/high heat until beef is browned and onion is softened, adding in the minced garlic about 2 minutes before done. drain off fat.
• 2 add garlic powder, onion powder, crushed red pepper, onion soup mix, brown sugar, canned tomatoes, tomato sauce, & tomato soup. stir. add black pepper to taste. bring to a bubble, reduce heat to medium and let simmer for about 10 minutes, stirring occasionally.
• 3 while the sauce is simmering, partially cook the pasta (about 3 min short of al dente). drain pasta, reserve 1/2 cup of pasta liquid and add it to the sauce. add the pasta to the sauce, and stir well. bring up to bubbling, turn the heat to med-low, cover, and cook for 5-10 min or until pasta is tender, and has absorbed enough liquid to thicken the sauce, stir occasionally to prevent pasta from sticking to the bottom of the skillet. let sit for 5 min and the sauce will thicken a little more. serve.

Mexican Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 lb ground beef
• 16 ounces salsa
• 11 ounces mexicorn (whole kernel corn with red & green peppers)
• 1 1/2 cups water
• 1 teaspoon chili powder
• 1 1/2 cups uncooked instant rice
• 1 cup shredded monterey jack cheese

Recipe

• 1 brown ground beef in lg skillet, drain.
• 2 stir in salsa, corn, water and chili powder, bring to a boil.
• 3 stir in rice. cover, remove from heat. let stand 5-7 min or until liquid is absorbed.
• 4 fluff mixture with fork, sprinkle with cheese.
• 5 cover, let stand 2-3 min or until cheese is melted.

Macaroni And 4 Cheeses

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• cooking spray
• 1 lb elbow macaroni
• 2 (10 ounce) frozen butternut squash (packages frozen pureed winter squash)
• 2 cups 1% low-fat milk
• 4 ounces extra-sharp cheddar cheese, grated (about 1 1/3 cups)
• 2 ounces monterey jack cheese, grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated parmesan cheese
• 2 tablespoons unseasoned breadcrumbs
• 1 teaspoon olive oil

Recipe

• 1 preheat the oven to 375 degrees f. coat a 9 by 13-inch baking pan with cooking spray.
• 2 bring a large pot of water to a boil. add the macaroni and cook until tender but firm, about 5 to 8 minutes. drain and transfer to a large bowl.
• 3 meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. remove the pan from heat and stir in the cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. pour cheese mixture over the macaroni and stir to combine. transfer the macaroni and cheese to the baking dish.
• 4 combine bread crumbs, parmesan and oil in a small bowl. sprinkle over the top of the macaroni and cheese. bake for 20 minutes. then broil for 3 minutes so the top is crisp and nicely browned.

Mexican Rice

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup long grain rice
• 1 tablespoon vegetable oil
• 1/2 onion, finely chopped
• 1 chicken bouillon cube
• 1/2 teaspoon cumin
• 1 garlic clove
• 1/2 bell pepper, chopped
• 1 jalapeno, chopped (optional)
• 1 tomato, chopped
• salt and pepper
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 brown rice in oil for three minutes.
• 2 add chicken broth and bring to a boil.
• 3 add onion, bell pepper, jalapeño, and tomato.
• 4 add bullion cube, salt, pepper, cumin, cilantro and garlic.
• 5 boil.
• 6 cover and reduce heat to low.
• 7 cook 20 minutes.

Mexican Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• olive oil
• 2 cups rice
• 2 -3 garlic cloves, minced
• 1 onion, diced
• 1 diced jalapeno
• 2 (10 ounce) cans rotel
• salt
• chicken broth or water

Recipe

• 1 heat olive oil in pan. saute rice, onion and garlic in pan until onion and rice take on a translucent apearance. keep them moving, don't brown rice. add diced jalapeno and rotel. then add enough chicken broth or water until rice is covered. simmer with lid until rice is done, adding more liquid if necessary. remove lid and fluff. enjoy.

Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup rice
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 garlic clove, minced
• 1 onion, diced
• 1/2 green bell pepper, diced
• 1 tomato, chopped
• 1 tablespoon vegetable oil

Recipe

• 1 brown 1 cup comet rice in small amount of hot oil - before completely brown add chopped onion and green pepper.
• 2 mix spices with 1/2 cup water. add this to rice along with 1 teapoon salt.
• 3 add water to cover.
• 4 add chopped tomato.
• 5 cover and simmer 20-25 minutes.

Nutty Noodles

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 ounces thin rice noodles, soaked according to package directions
• 1/2 lb chopped beef
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, shredded
• 4 scallions, chopped, parts (reserve green parts for garnish)
• 2 teaspoons peanut oil
• 1/2 teaspoon curry powder
• 1/4 cup peanut butter
• 1/2 teaspoon lime juice
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons fish sauce
• 1/4-1/2 teaspoon sambal oelek (to taste)
• 8 ounces coconut milk
• 2 teaspoons fresh thai basil

Recipe

• 1 soak rice noodles according to package directions, drain.
• 2 in a wok or frying pan heat oil.
• 3 add onion, garlic, curry powder, scallions, and stir.
• 4 add beef and stir until cooked through. add carrots, cook for 1-2 minutes more, drain excess fat.
• 5 mix sauce ingredients in a large glass measuring cup, add to wok,.
• 6 cook until heated through.
• 7 serve over rice noodles, garnish with scallions.

Leighs Mexican Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup rice
• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) can rotel
• 1 pinch cumin
• 1 pinch cayenne pepper
• 1/2 teaspoon chili powder
• water

Recipe

• 1 put tomato sauce in 2 cup measure cup and add water to make 2 1/4 cups.
• 2 put rice and all in pan.
• 3 bring to boil.
• 4 reduce and simmer on low to med for 20 to 25 minutes until rice is tender. stirring from time to time to keep from sticking.

Mexican Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon cumin
• 1 cup long grain rice
• 130 g tomato paste
• 1 cup chicken stock

Recipe

• 1 heat the oil in a medium non stick! pan, add the onion and cook for 5 minutes, or until soft. add the garlic and cook for 1 minute.
• 2 add the rice and stir for 1-2 minutes, or until well coated in the oil.
• 3 add the tomato paste, cumin and stock to the pan and bring to the boil. reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender.
• 4 fluff up the grains with a fork and serve as a side dish.
• 5 yum!

Macaroni & Corn Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (15 ounce) can creamed corn
• 2/3 cup dry elbow macaroni
• 1 teaspoon garlic salt
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup butter
• 1 -1 1/2 cup cheddar cheese, shredded

Recipe

• 1 mix all ingredients together and pour into baking dish. bake at 325*f for 30 minutes covered. uncover and bake for 30 minutes longer.
• 2 variations: add crumbled sausage or diced ham.

Mustardy Pheasant Breasts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 pheasant breast
• 3 ounces butter
• 4 teaspoons dijon mustard
• 1 tablespoon wine vinegar
• 1 1/2 teaspoons tarragon vinegar
• 2 tablespoons double cream
• 1 pinch cayenne pepper

Recipe

• 1 place breasts on foil and dot with 1 oz of butter. season with salt and pepper and wrap well. bake at 400f/200c for about 15-20 minutes.
• 2 meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. stir in the mustard and then the vinegars. cook for 8 minutes and then add the cream and season with salt and pepper.
• 3 place breasts in a warm serving dish and pour over the sauce. sprinkle with cayenne pepper. serve with rice or couscous maybe.

Mexican Rice Stuffed Poblano Peppers

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 cup jasmine rice
• 1 (10 ounce) can rotel tomatoes & chilies
• 1/2 red onion, chopped
• 3 scallions, chopped
• 1 tablespoon cumin
• 1 tablespoon garlic, minced
• 5 poblano peppers
• 4 cups water
• 1 cup mexican cheese
• 1 (15 ounce) can black beans

Recipe

• 1 fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
• 2 add rotel (and juice), garlic, onion, cumn.
• 3 fry one more minute and pour into sauce pan with the water and beans.
• 4 boil for 15 minutes or until tender.
• 5 in the mean time, slice poblano peppers in half and remove seeds.
• 6 broil peppers for 3-5 minutes to begin roasting.
• 7 pile rice mix on top of poblano peppers and sprinkle with cheese.
• 8 bake for 15-20 minutes, until cheese is lightly browned.

Macaroni & Cheese W/ham And Peppers (kefalonia Style)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb egg noodles
• 2 ham slices (cut into 1/2 inch cubes)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 1/2 bunch fresh parsley, chopped
• 5 basil leaves, chopped
• oregano
• olive oil
• 8 ounces cheddar cheese (you like it cheesier, add more than that)
• 8 ounces mozzarella cheese
• breadcrumbs
• grated parmigiano-reggiano cheese or pecorino romano cheese or kefalotiri
• pepper
• salt
• paprika
• flour
• 1/4-3/8 cup butter (4 tbs.)
• 2 cups milk

Recipe

• 1 in a large pot with salted water, boil the egg noodles half-way, roughly about 4 minutes. drain and add into a large oven pan. toss noodles in some olive oil so they won't stick.
• 2 season them with some grated pecorino-romano, whatever you like and toss. (even eat them like that if you want -- hee hee.).
• 3 in the meantime, heat a skillet with a few drops olive oil, and sauté the onion, parsley, basil,ham and peppers for a few seconds.
• 4 add them to the noodles and toss around.
• 5 cut half of your mozzarella into chunks and place them into the noodle mixture so that when it is cooked you can bite into a mozzarella pocket. grate the rest of the mozzarella and use for the topping later.
• 6 for the béchamel: in a small saucepan on low to medium heat, melt half a stick of butter (okay maybe even 3/4 of a stick).
• 7 add enough flour to make a smooth paste. i never measure the flour part because i usually just let it form into a ball, but you don't want that here. i'd say about 4 tablespoons of flour should be enough.
• 8 add two cups of milk and stir till it thickens. but wait- don't let it fully thicken because you will add some more grated cheese and half of your cheddar cheese into the béchamel. it should still be a bit milky when you remove it from the heat.
• 9 now add half of your cheddar and stir it inches.
• 10 add some more grated parmesan (or whatever you like) and stir that in too.
• 11 season the béchamel with some pepper and parika.
• 12 pour the béchamel onto the noodles and toss around until evenly coated. the sauce should be velvety.
• 13 top with grated mozzarella and cheddar, more parmesan or whatever other grated cheese you have on hand, and some dried greek oregano. sprinkle some breadcrumbs and a few drops of olive oil and voila -- my mess! (that's what i should have called this recipe).
• 14 cover with aluminum foil and cook like that for about 30 minutes in a 375 degree oven. then remove foil and cook for another 15 minutes until crust turns golden brown, or just put under the broiler for a few minutes.

Mexican Rice With Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 garlic clove, crushed
• 2 onions, chopped
• 1 lb skinless chicken breast, diced
• 2 cups water
• 1 (15 ounce) can whole canned tomatoes, chopped
• 5 1/2 ounces uncooked long grain rice
• 1/2 teaspoon turmeric
• chili powder
• 1/2 medium red pepper, chopped
• 1/2 medium green pepper, chopped
• 1/2 cup celery, sliced
• 2/3 cup frozen peas

Recipe

• 1 spray a large non-stick frying pan with cooking spray, heat and then brown the garlic, onions and chicken.
• 2 add the water, tomatoes, rice, turmeric and chili powder.
• 3 cover and simmer for 10 minutes.
• 4 add the peppers and celery and simmer 10 minutes more, stirring occasionally.
• 5 add the peas and simmer for 5 to 10 minutes or until the rice and peas are tender.

Mexican Rice Ala Roberts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 cups long grain rice
• 1 (8 ounce) can el pato tomato sauce (can use half a can if you don't want it so spicy)
• 1 tomato, diced
• 4 cups chicken broth
• 1 cup frozen peas
• 2 carrots, peeled and chopped
• salt & pepper

Recipe

• 1 heat oil, add onion and garlic and saute until onion is soft.
• 2 add rice and stir until rice is a golden color. be careful not to burn.
• 3 add tomato sauce, stir and then add chicken broth and vegetables.
• 4 bring to a boil.
• 5 cover and turn heat down to low.
• 6 cook 25 minutes, don't peek.
• 7 enjoy!

Macaroni And Tomato Soup

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package elbow macaroni
• 2 (10 ounce) cans tomato soup

Recipe

• 1 in lightly salted water, cook macaroni according to package directions, drain.
• 2 in pan you cooked macaroni in, empty soup into pan and slightly warm. you don't need to bring the soup to a boil (and do not add any water!).
• 3 add macaroni back to pan and stir thoroughly mixing macaroni with soup.
• 4 salt and pepper if you would like. eat warm and enjoy.

Macaroni & Cheese

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 ounce) box macaroni, cooked and drained
• 2 (8 ounce) packages of shredded cheese (cheddar or colby jack blend)
• 1/2 cup margarine or 1/2 cup butter
• 2 teaspoons salt
• milk

Recipe

• 1 after the macaroni is cooked and drained place it in a large mixing bowl.
• 2 add the margarine and salt to the hot noodles and stir until the margarine is melted.
• 3 add one package of cheese and stir it in, then add the other. this is easier to mix than if you add all of the cheese at once.
• 4 spoon the mixture into a greased 9 x 13 pan or a 4 quart baking dish. pour milk over it until it comes approximately 1/4 of the way up the side of the dish.
• 5 bake at 350 degrees for approxmately 30 minutes.

Mexican Rice (reduced Sodium Recipe)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 3/4 cup diced tomato
• 1 tablespoon low sodium soy sauce
• 1 teaspoon minced, fresh green chili
• 1 3/4 cups water
• 1 (14 1/2 ounce) can low sodium vegetable broth or 1 (14 1/2 ounce) can reduced-sodium vegetable broth
• 1/4 teaspoon dried oregano
• 1 teaspoon fresh cilantro, chopped
• 1/2 cup reduced sodium soy sauce (the 2 best brands i have found are kame dark soy sauce which has 500 mg. sodium per tbsp, and yakuze)
• 2 tablespoons molasses
• 2 tablespoons dark brown sugar

Recipe

• 1 to make low sodium soy sauce, whisk reduced sodium soy sauce, molasses and brown sugar together, and simmer until sugar is completely dissolved.
• 2 heat olive oil in a large saucepan over medium-high heat.
• 3 add onion, carrot, celery, and garlic; sautã© 8 minutes or until onion is golden.
• 4 add rice, diced tomato, soy sauce, chilies, water, and vegetable broth; bring to a boil.
• 5 cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed.
• 6 stir in oregano and cilantro.

Mom's Hamburger Spanish Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 1/2 lbs ground beef
• 2 cups minute rice, cooked
• 1 onion, diced
• 2 stalks celery, sliced
• 1 (10 ounce) box frozen peas
• 1 (8 ounce) can tomato sauce
• 1 (10 1/2 ounce) can tomato soup

Recipe

• 1 cook ground beef, celery and onion.
• 2 drain off fat.
• 3 add cooked rice, peas, tomato sauce and soup.
• 4 cook until peas are done.
• 5 add salt and pepper to taste. enjoy!

Nutty Herb Rice Seasoning Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup sliced almonds
• 1/2 cup instant chicken bouillon
• 1/2 cup parsley
• 1 tablespoon dried basil
• 1 tablespoon dried onion flakes
• 1 tablespoon dried dill weed
• 2 teaspoons seasoning salt (i use morton's natures seasons seasoning blend, but your favorite will do)
• 1 teaspoon garlic powder
• 1/2 teaspoon dried lemon peel
• 1/2 teaspoon ground black pepper

Recipe

• 1 place in bowl or resealable plastic bag; stir or shake till mixed well.
• 2 to make rice:.
• 3 combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter.
• 4 bring to a boil, cover, reduce heat to low.
• 5 cook about 20-25 minutes or until all liquid is absorbed.

Macaroni N Cheese

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 cups cooked macaroni
• 2 cups cheddar cheese, grated
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter (cut in to pieces)
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

Recipe

• 1 preheat oven to 350°f.
• 2 put cooked macaroni and cheese in a bowl and stir.
• 3 mix together remaining ingredients in another bowl. then add to macaroni mixture.
• 4 pour into a greased casserole dish and bake 30-45 minutes.
• 5 top with additional cheese if desired.

Mexican Rice With Dressing

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups rice, cooked
• 12 ounces black beans, drained
• 1/2 tomato, diced
• 1/2 cup green onion, diced
• 1/2 avocado, diced
• 1/2 cup cilantro, minced
• 1/4 cup black olives, sliced (optional)
• 1/4 cup jalapeno, diced (optional)
• 1/2 cup corn kernel (optional)
• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 1 teaspoon sugar (optional)
• 1/2 teaspoon cumin
• 1 garlic clove, minced
• crushed red pepper flakes

Recipe

• 1 mix up salad ingredients.
• 2 mix up dressing ingredients.
• 3 combine and let flavors blend for at least 30 minutes.
• 4 we served the avocado on the side since only my husband likes it. the cilantro is a key ingredient for this. i made the dressing as written but doubled the lime juice. we used brown organic rice and home cooked black beans instead of canned.
• 5 cooking time is for the 3rd step. not included is the time to cook the rice.

Mexican Rice

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/3 cup finely diced seeded fresh hatch chilies or 1/3 cup poblano chile
• 3/4 cup finely diced onion (about 1 medium onion)
• 2 plum tomatoes, seeded and finely diced (optional)
• 1 bunch fresh cilantro, stemmed and coarsely chopped,divided
• 1 (8 ounce) can tomato sauce
• 4 cups warm water
• 1 -2 teaspoon chicken bouillon granules or 1 -2 chicken bouillon cube, crushed (in lieu of salt)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic granules
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 cups long-grain rice

Recipe

• 1 prepare veggies, and set aside.
• 2 combine tomato sauce, water, bouillon granules, spices, optional tomatoes, and half of cilantro, stir to combine well, and set aside.
• 3 heat olive oil in a medium saucepan over medium heat, add rice, and stir to coat well with oil.
• 4 saute until rice just begins to turn translucent, stir in the diced chilies and onion, stir to combine, and continue to saute until veggies are softened and rice just begins to brown in places, stirring frequently.
• 5 stir tomato sauce mixture, and then stir into rice, being careful of steam.
• 6 adjust heat to a simmer, cover, and cook for 15 minutes, stirring once after 5-6 minutes.
• 7 when done, add the remaining half of cilantro, gently fluff with a fork to combine, cover, and keep warm until ready to serve.

Macaroni 'n' Cheese

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 ounces cheddar cheese, grated
• 1 cup butter
• 1 (12 ounce) package elbow macaroni
• 1/2 cup milk

Recipe

• 1 cook pasta in water according to package directions.
• 2 preheat oven to 350°f.
• 3 grease the inside of a medium sized casserole dish.
• 4 start with a layer of pasta on the bottom of the dish.
• 5 add thin squares of butter on top of the pasta.
• 6 add about 1/2 cup cheese on the butter and pasta.
• 7 keep repeating steps 3-6 until you reach the top.
• 8 add remaining cheese to the top.
• 9 bake in the oven for 45 minutes or until the cheese on top is golden brown and crusty.
• 10 enjoy!

Mom's Lasagne

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb ground beef
• 1 (30 ounce) jar spaghetti sauce
• 1 (16 ounce) package lasagna noodles
• 4 cups small curd cottage cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 in a large skillet, brown meat and drain.
• 2 add spaghetti sauce. simmer 10 minutes.
• 3 cook lasagne noodles according to package directions. lay flat on foil to cool.
• 4 in a large bowl combine cottage cheese, 1-1/2 cups of mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper.
• 5 spread 1/3 of the meat sauce on the bottom of a 13x9 pan.
• 6 lay out 4 pieces of lasagne noodles across the sauce.
• 7 spread 1/3 of the cheese mixture on top of the noodles.
• 8 repeat layers twice.
• 9 sprinkle top with 1/2 cup remaining mozzarella cheese.
• 10 cover with foil.
• 11 bake at 350 degrees for 45 minutes.
• 12 remove foil and bake 10 more minutes.
• 13 let stand 5 to 10 minutes before cutting.

Mom's Lasagna

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 15
• 1 (15 ounce) container ricotta cheese (large size container)
• 1 (16 ounce) box lasagna noodles (you'll have some extra)
• 1 (26 ounce) jar chunky garden combination pasta sauce (i use ragu)
• 1 (26 ounce) jar pasta sauce, of your preferred spice flavor (i use ragu)
• 2 lbs ground beef
• 2 (16 ounce) packages shredded mozzarella cheese
• 2 eggs
• parsley, to taste
• italian seasoning, to taste

Recipe

• 1 brown the ground beef in a large pan.
• 2 drain the grease.
• 3 add all of the chunky vegetable sauce and enough of the original/spice for the meat to be able to simmer.
• 4 simmer for 30 minutes.
• 5 meanwhile boil the lasagna noodles.
• 6 mix the ricotta cheese and eggs.
• 7 add parsley and italian seasoning until the cheese is well flecked with it (i tend to use about a palm full of each).
• 8 when the meat is done, put a thin layer of meat on the bottom of the lasagna pan.
• 9 then add layers of noodles, ricotta mix, meat, and mozzarella cheese to the top (end with mozzarella).
• 10 bake for 45 minutes covered with tinfoil and 30 minutes uncovered at 325°f serves 6-10 when made in a large pan.

Mexican Rice Bowl With Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 chicken breasts, cubed
• salt and pepper
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1 (14 ounce) can corn, drained
• 1 (14 ounce) can diced tomatoes and green chilies, undrained
• 1 (14 ounce) can black beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon dried chipotle powder
• salt and pepper
• 2 cups rice, cooked (cooked) or 2 cups brown rice (cooked)
• 1 cup shredded cheese (for topping)
• sour cream (for topping)
• tortilla chips (optional) or warmed flour tortilla (optional)

Recipe

• 1 cook rice according to package instructions.
• 2 meanwhile, heat oil in a large skillet. season chicken cubes with salt and pepper. add chicken to the skillet and cook until well browned. remove from skillet and set aside.
• 3 add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
• 4 once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. stir until all ingredients are mixed well and heated through; adjust salt and pepper.
• 5 serve over rice with shredded cheese and sour cream. even heartier with a side of tortilla chips or warmed tortillas.

Macaroni & Cheese Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 ounces macaroni, cooked as directed
• 12 ounces cheddar cheese, thinly slice
• 4 eggs
• 2 1/2 cups milk
• 1/2 teaspoon salt
• black pepper
• 1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted

Recipe

• 1 liberally butter a 2 quart casserole dish.
• 2 alternate layering macaroni and cheese slices in the buttered casserole.
• 3 beat eggs, milk, salt and pepper.
• 4 pour mixture over macaroni and cheese.
• 5 mix cracker crumbs with melted butter.
• 6 add to top of casserole.
• 7 bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

Mexican Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 3 garlic cloves
• 8 ounces tomato sauce
• 1 small spanish onion
• 2 teaspoons chicken bouillon
• 4 fresh cilantro stems (coarsley chopped or left whole)
• 2 cups rice
• 4 cups water

Recipe

• 1 with a blender or hand blender mix tomato sauce, garlic & onion, put aside.
• 2 in a pan lightly brown rice in e.v.o.o.
• 3 when lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch),
• 4 make sure all of the rice is coated and add your water, boulion and cilantro.
• 5 bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.

Mexican Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup rice
• 1 teaspoon cumin
• 2 -2 1/4 cups water
• 0.5 (8 ounce) can tomato sauce

Recipe

• 1 in a 10-inch iron frying pan, brown the rice in 1 tablespoon oil.
• 2 add water, cumin and tomato sauce.
• 3 cover and turn heat to simmer.
• 4 cook 25 minutes until tender.

Lemon & Saffron Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups arborio rice
• 3 tablespoons olive oil
• 90 g butter
• 1 tablespoon garlic, crushed
• 150 ml dry wine
• 5 1/2 cups vegetable stock, warm
• 25 g parmesan cheese
• 25 g pecorino cheese
• 25 g mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pinch saffron thread
• 100 ml lemon juice
• 30 g parmesan cheese, shaved, for serving

Recipe

• 1 add saffron threads to some boiling water and leave to steep.
• 2 heat oil and 1/2 the butter in a large saucepan or wok over moderate heat. add garlic and rice stirring until coated and glossy, but not coloured.
• 3 increase heat to high, pour in the wine. when the mixture bubbles, reduce the heat to medium, simmer until wine is absorbed.
• 4 keep the rice at a lively temperature and add 2 cups of warm stock at a time, stirring until all absorbed before each new addition.
• 5 pour in the saffron infused water and the lemon juice with the final stock amount and stir well, until rice is just tender - about 25 minutes.
• 6 add the remaining butter and the cheeses. season with salt and pepper.
• 7 serve immediately with shaved parmesan.

Mexican Rice-cooker Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups rice
• 2 cups chicken broth
• 3 tablespoons tomato paste
• 1/4 cup dried onion
• 1 teaspoon garlic, minced
• 1 poblano pepper, seeded and diced
• 1 carrot, finely chopped

Recipe

• 1 mix tomato paste into broth until well-mixed. all all ingredients to rice cooker, stir, set to cook. fluff with a fork when done.

Macaroni & Cheese ( My Favorite )

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 sweet onion
• 1/2 lb bacon
• 1 lb elbow macaroni
• 3 tablespoons flour
• 3 cups hot milk (i use skim and it's great)
• 1 (8 ounce) package cream cheese
• 6 ounces cheddar cheese
• 6 tablespoons parmesan cheese
• salt & pepper
• 1 pinch nutmeg

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook pasta to al denta. set aside.
• 3 dice onion and bacon and saute in medium to large pot until slightly crisp.
• 4 add 3 tbsp of flour and cook for about 2 to 3 minutes. while doing that, heat the milk in the microwave for a few minutes till hot, but not boiling.
• 5 add the milk slowly while stirring. then, add the cream cheese, cheddar cheese. grate the parmesan in next ( to taste ), salt, pepper, and nutmeg. ( i used 3 quick dashes of the nutmeg ).
• 6 allow sauce to cook over low heat until all the cheeses are melted.
• 7 spray a casserole dish with cooking spray, and in a small bowl, combine bread crumbs with freshly grated parmesan cheese.
• 8 once the sauce is blended well, pour it over the cooked pasta and mix together well.
• 9 pour mixture into casserole dish and top with breadcrumb mixture. dot top of that with butter.
• 10 bake for 20 to 30 minutes, or until bubbly.

Mom's Lasagna

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 lb ground beef
• 3/4 cup onion (chopped)
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 1 (12 ounce) can tomato paste
• 2 cups water
• red wine
• 1 teaspoon dried parsley
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 8 ounces lasagna noodles
• 16 ounces ricotta cheese
• 16 ounces mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

Recipe

• 1 in a large skillet, brown ground beef and chopped onion in olive oil.
• 2 pour the can of tomatoes with juice into a two cup measuring cup and add enough red wine to fill the cup to the two cup line.
• 3 add the tomatoes, wine, tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano to the skillet. stir.
• 4 simmer uncovered for 30 minutes, stirring occasionally.
• 5 if you're using regular lasagna noodles, cook and drain them. if you're using the oven ready ones, go to the next step.
• 6 spread 3/4 cup sauce in a 9x13 pan.
• 7 add a layer of noodles, then layer with sauce, ricotta, mozzerella, and parmesan.
• 8 repeat layers until you get to your last set of noodles.
• 9 end with sauce, mozzerella, and parmesan.
• 10 if you're using regular noodles, bake uncovered at 350 degrees for 40 to 50 minutes.
• 11 if you're using oven ready noodles, cover with foil and bake at 375 degrees for 30 minutes, then uncover and bake another 10 to 15 minutes.
• 12 let stand 10 minutes before cutting and serving.