Daily Cooking Recipes Let Me Make Cooking Easy

July 11, 2014

Golden Delight Rice

Filed under: Rice — Tags: , , — Chef @ 12:00 pm

Golden Delight Rice

Florence
Course Rice
Cuisine American
Servings 4

Ingredients
  

  • 1 cup diced carrots
  • 1 tsp cooking oil
  • 2 golden Delicious apples cored and diced
  • 3 cups cooked brown rice
  • 1/2 tsp salt
  • 1/2 cup golden raisins

Instructions
 

  • In a large skillet, combine the carrots and oil, on medium heat until carrots are tender, approximately 5 minutes.
  • Add remaining ingredients and cook, stirring until heated through, approximately another 5 minutes.

 

July 10, 2014

Monterrey Mexican Rice Salad

Filed under: Rice — Tags: , , , , — Chef @ 11:30 am

Monterrey Mexican Rice Salad

Florence
Course Rice
Cuisine Mexican
Servings 6

Ingredients
  

  • 1/2 cup sour cream
  • 1/2 cup red salsa (not chunky)
  • 1/2 cup olive oil
  • 1 tsp kosher or sea salt
  • 4 cups cooked long grain brown rice
  • 1 box 10 oz frozen corn kernels, thawed and drained
  • 1/2 cup diced green bell pepper
  • 1 small zucchini washed and diced
  • 3 Roma tomatoes washed and diced
  • 2 green onions washed and chopped
  • 1/2 cup sliced ripe olives
  • 1 cup finely shredded Monterrey Jack Cheese

Instructions
 

  • In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
  • In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
  • Add the remaining ingredients to bowl and stir well to coat with dressing.

 

July 9, 2014

Make It Green Fruity Rice Salad

Filed under: Rice — Tags: , , , , — Chef @ 2:30 pm

Fruity Rice Salad

Florence
Course Rice
Cuisine American

Ingredients
  

  • 1 cup uncooked long grain white rice
  • 2 kiwi peeled and sliced into thin crescents
  • 1 green delicious or Granny Smith apple cored and diced
  • 1/2 cup chopped celery
  • 1/2 cup shelled roasted pistachio kernels
  • 1/4 cup chopped green onions
  • 3 tsp chopped fresh parsley
  • 3 tsp white wine vinegar
  • 1 tsp extra-virgin olive oil

Instructions
 

  • Cook rice according to package directions.
  • Cool rice.
  • Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
  • In another bowl, whisk together the white wine vinegar and olive oil.
  • Drizzle over salad.
  • Cover and chill for 1 hour.
  • Remove from refrigerator and toss.
  • Server & Enjoy !

 

Baked Cheesy Brown Rice Casserole

Filed under: Rice — Tags: , , , , — Chef @ 10:30 am

Baked Cheesy Brown Rice Casserole

Florence
Servings 4

Ingredients
  

  • 2 1/2 cups COOKED brown rice
  • 4 green onions chopped
  • 1 cup small curd cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/4 tsp dried dill

Instructions
 

  • Preheat oven to 350°F
  • Grease 8x8 baking dish.
  • In large bowl combine all ingredients.
  • Pour mixture in to grease baking dish.
  • Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
  • Remove and let sit for 5 minutes on wire rack.
  • Server & Enjoy !

 

July 8, 2014

Chinese Fried Rice

Filed under: Pork,Rice — Tags: , , , , — Chef @ 3:00 pm

Chinese Fried Rice

Florence
Course Side
Cuisine Chinese

Ingredients
  

  • 6 slices bacon slices -- chopped
  • 2 1/2 cups cooked rice -- cold
  • 2 tablespoons soy sauce
  • 2 eggs -- slightly beaten
  • 3/4 cup chopped onions
  • 1/2 cup green peppers -- chopped
  • 1/2 cup celery -- chopped

Instructions
 

  • In large skillet, cook bacon until brown, but not overly crisp.
  • Remove bacon, retain 4 tablespoons of bacon fat.
  • Add soy sauce, onions, peppers and celery and cook until tender.
  • Add egg cook until egg is done.
  • Add bacon and rice and stir until complete warmed.
  • Serve & Enjoy !

July 3, 2014

Sweet N Crunchy Rice Salad

Filed under: Rice,Salad — Tags: , , , — Chef @ 3:00 pm

Sweet N Crunchy Rice Salad

Florence
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 3 cups cooked brown rice
  • 3/4 cup dried cranberries
  • 1 mango diced
  • 1/2 cup raspberry vinaigrette
  • 1/4 cup chopped fresh parsley
  • 1 cup chopped pecans lightly toasted

Instructions
 

  • In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
  • Chill.
  • When ready to serve, toast pecans over low heat until slightly warm.
  • Sprinkle over rice dish.

 

Creamy Turkey Rice Soup

Filed under: Rice,Soups & Stews,Turkey — Tags: , , , , — Chef @ 11:00 am

Creamy Turkey Rice Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 small onion diced
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups chicken broth
  • 2 cups cooked rice
  • 1 cup cooked turkey diced
  • 1/2 tsp salt
  • 1 cup half and half

Instructions
 

  • In stockpot, put the onion and butter over medium-low heat and stir until onion softens
  • Add flour slowly, stirring until flour turns golden yellow in color.
  • Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
  • Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
  • Server Warm & Enjoy !

 

July 1, 2014

Vegetable Fried Rice

Filed under: Rice,Vegetarian — Tags: , , , — Chef @ 3:00 pm

Vegetable Fried Rice

Florence
Course Main
Cuisine Asian

Ingredients
  

  • 1 tablespoon butter
  • 1/4 cup chopped carrot
  • 1 green onion chopped
  • 1/4 cup frozen peas
  • 1 cup cold cooked rice
  • 4 1/2 teaspoons soy sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

Instructions
 

  • Melt butter in a large non-stick skillet over medium heat.
  • Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
  • Remove pork mixture to a bowl and return skillet to medium heat.
  • Scramble egg in the skillet until completely set.
  • Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

 

June 27, 2014

Creole Dirty Rice

Filed under: Rice — Tags: , , , , — Chef @ 3:00 pm

Creole Dirty Rice

Florence
Course Main
Cuisine French
Servings 4

Ingredients
  

  • 1/2 lb beef or chicken liver cut into 1/2 inch pieces
  • 1 Tbsp cooking oil
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1 can 28 oz crushed tomatoes
  • 1/2 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups COOKED rice

Instructions
 

  • In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
  • Remove pieces with slotted spoon.
  • Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
  • Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
  • Stir in rice and serve.

 

June 26, 2014

Saucy Kidney Beans And Rice

Saucy Kidney Beans And Rice

Florence
Course Main
Cuisine Ameican
Servings 4

Ingredients
  

  • 1 cup uncooked long grain white rice
  • 2 - 16 oz cans red kidney beans plus 2 cans water
  • 8 oz cooked smoked sausage chopped
  • 1 small onion diced
  • 1/2 tsp any Creole seasoning blend
  • 1/4 tsp hot sauce
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper

Instructions
 

  • Cook rice according to package directions.
  • Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
  • Add cooked rice to kidney bean mixture.
  • Stir until rice is mixed in well.
  • Serve.

 

June 25, 2014

Green N Red Big Beefy Rice Dinner

Filed under: Rice — Tags: , , , — Chef @ 3:00 pm

Green N Red Big Beefy Rice Dinner

Florence
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs ground beef
  • 1 softball size onion diced small
  • 2 garlic cloves grated
  • 1 - 16 oz jar green salsa salsa verde
  • 1 - 16 oz jar red salsa
  • 2 cups tomato juice
  • 8 cups cooked rice
  • 1 pint sour cream
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Cook ground beef in a large skillet over medium-high heat and cook, until slightly brown.
  • Add onions and continue cooking until onions are tender.
  • Add garlic and cook for another 1 minute.
  • Add in green, red salsas and tomato juice and cook for 5 minutes.
  • Preheat oven to 350°F.
  • Add rice to a large casserole dish.
  • Add meat mixture to casserole dish.
  • Add sour cream and stir to combine.
  • Season with salt and pepper if desired.
  • Top with Cheddar cheese.
  • Bake casserole, uncovered, for 30 to 40 minutes or until cheese is melted.

 

Easy Green Veggie Fried Rice

Filed under: Rice — Tags: , , , , , — Chef @ 11:00 am

Easy Green Veggie Fried Rice

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 2 cups cooked rice
  • 1 Tbsp vegetable oil
  • 1/2 cup frozen broccoli florets thawed and drained
  • 1/2 cup frozen peas thawed and drained
  • 3 tsp soy sauce
  • 2 tsp sesame oil
  • 1/2 cup chopped fresh green onions including tops

Instructions
 

  • Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
  • Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
  • Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.

 

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