Cilantro Lime Rice

Ingredients

- 1/4 Cup Lime Juice
- Handful of chopped cilantro
- Rice

Instructions

Prepare rice however you like to make it. Add all ingredients and let cook. (I like to use a rice cooker and throw it all in at once)

Japanese Curry

1 potato
1 onion
3-4 carrots
1/4 to 1/2 pound of meat (beef, pork, chicken)
pineapple chunks (optional)

Peel potato. Cut into 1/2 inch dices. Peels and cut carrot. Cut onion into half and then into 1/4. Slice 1/8 inch thick.

Cut meat 1/2 inch cube. Saute in skillet. Add onion and continue to stir until slightly brown. Stir in potato and carrot for 1 minute. Pour 2 C. water and put lid on. Cook about 10 minutes or until tender. Break curry sauce mix ( I use S&B Golden Curry, found in the asian section of the grocery store) into thin slices. Stir in until melted. Add pineapple if desired and then Simmer the curry for 5 minutes on low heat. Serve over cooked rice

Hamburger Stroganoff

1 pound ground beef, lean
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can cream of mushroom soup, condensed
4 ounces mushroom stems and pieces, drained
3/4 cup sour cream, or yogurt

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.

Meat balls & Mushroom Gravy over Rice

1 pound ground beef
1/4 cup bread crumbs,or oatmeal cracker crumbs, or minute rice ( or a mixture)
1 egg, beaten
2 Tbsp. finely chopped onion
1/4 tsp salt
1/4 tsp pepper

Mix all ingredients together and form into small balls about 1 1/2 inches in diameter. Bake at 400° for 10 -13 minutes. This makes about 40 meatballs.

2 cans of cream of mushroom soup
1 soup can full of milk

Whisk soup and milk together and pour over the cooked meatballs. Bake for about an hour at 300° or on the stove top for 30 -40 minutes. Serve over rice or mashed potatoes.

Maryann's Brown Rice

1 C. rice
1/2 onion
1/4 to 1/2 C. butter

saute this together in a sauce pan.

Place rice mixture in a greased casserole dish add:

1 can beef broth
1 can chicken broth

Bake at 350 degrees for 1 hour until done. Do not cover.

Perfect Sushi Rice

• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Cheesy Mexican Rice

• 1 cup of Basmati Rice
• 1 can of chicken broth
• 1 cup of sour cream
• 1 4oz can of diced green chillies
• 1 cup of shredded Monterrey Jack Cheese divided.
• 1 8oz can of corn drained
• 1/2 tsp. cumin
• 1/2 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 350 degrees. Cook rice in chicken broth- bring to boil for one minute and simmer till done. Mix rice, 1/2 of the cheese, green chillies, corn, seasonings, and sour cream. Top with remaining cheese. Bake for 30 minutes.

Thanks Kandas!

Tyler Nelson's Mexican Rice

• 2 cups minute rice
• 4 tablespoon vegetable oil
• 8 oz tomato sauce
• 6 cups water
• 1 cube chicken bullion
• Salt, pepper, garlic, chili powder to taste

1. Brown rice lightly in the vegetable oil. Add all ingredients and simmer uncovered about 1 hour.

Chicken & Broccoli Casserole

This was a recipe my mom, Lillian Seedall, made every holiday (Thanksgiving & Christmas). I now make it for my family, but it is such a favorite, we eat it all the time.
- Judith

• 4 boneless chicken Breast Halves
• 2 lbs. fresh broccoli, well trimmed and cooked until tender crisp.
• 2 cans cream of chicken soup
• ½ cup milk, or more for desired consistency
• 1/4 - 1/2 cup mayonnaise
• 1/4 - 1/2 cup salad dressing (Miracle Whip)
• 1 squirt of mustard
• 1 cup grated Cheddar cheese
• 2 teaspoons lemon juice
• 3 cups rice, optional

1. Preheat oven to 350 degrees. Simmer chicken breasts in water for about 30 minutes, or until tender (you may add a bay leaf, ½ medium onion, sliced, and a sliced stalk of celery or two to season the stock for another use). Remove chicken from broth and cool enough to handle. Cut or shred into pieces.

2. In a 9x9x2-inch pan, layer the bottom with cooked broccoli and chicken. Make a sauce by combining soup, milk, mayonnaise, and salad dressing, and mustard. Stir until smooth. Add cheese. Add more milk if necessary to thin the sauce a little. Add lemon juice. Taste to correct seasonings.

3. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake for about one hour. May be served over rice. Makes 5-6 servings.

Crockpot Beef Stoganoff

• 1 lb cubed beef stew meat (or cubed round stead)
• 1 can (oz) mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 oz cream cheese (or sour cream)
• 2 cups of rice (or egg noodles)
  

1. Place all ingredients, except cream cheese and rice, in Crockpot. Cook on low for 8 hours or high for 5. Stir in cream cheese just before serving. Serve over rice or noodles.

Crockpot Sweet and Sour Pork

• 1 1/2 lbs pork loin or chicken breast
  
• 8 ounces canned, chunked pineapple (undrained)
• 1 medium red or green bell pepper cut into squares
• 3 tablespoons brown sugar
• 1/2 teaspoon ginger
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons cornstarch
• 2 cusp cooked rice

1. Mix all ingredients, except cornstarch, water and rice, in Crockpot. Cook on low for 6-8 hours. Just before serving, mix cornstarch and water and stir into Crockpot. Cook for approximately 5 minutes longer, or until mixture thickens. Serve over rice.