Rice Recipes

Basic Cooked Rice
2 cups water
1 cup rice

Rice cooker Method:
Place ingredients above in rice cooker. Add 1/2 tsp salt if desired. Put on lid and turn on cooker. Fluff and serve when it turns off.


Stove Top Method:
Put rice, water, and salt if desired, in a pan with a lid and at least 1 inch room on the top. Put on lid and bring to boil. Watch carefully, because it can boil over. Once at a boil, leave the lid ON and turn OFF the heat. Don't touch the pan, or the lid (really! Don't take the lid off!) for 30 minutes. It does NOT need to be stirred. After 30 minutes, fluff and serve.


Brown Rice:
Do the same as the stove top directions, but after boiling, turn the heat to lowest of low and simmer for 10 minutes. Check the water level--if it is looking dry, add 1/2 cup of boiling water. Then turn off the heat and let sit for 40 minutes to 1 hour. Again, do not lift the lid. (Brown rice has a shorter shelf life and is not recommended for food storage.)


Alternative Stove Top Method for White Rice:
1 C rice with 2 C water and 1 tsp salt. Bring to a boil in a covered pan. Lower the heat to simmer and cook about 20 minutes. OR
[Put the amount of rice you want in a pan. cover with cold water until when you put your finger in it and you touch the rice, the water should reach your first knuckle. Bring to a boil and turn to low for 20 minutes. {Never take the lid off or stir} Take the pan off the heat and let sit for 5-10 minutes. Stir to fluff rice and serve.]



Rice-a-Roni (but better)
1 cup rice
1 onion, chopped
1 cup spaghetti noodles, broken into 1” long pieces
4 cups chicken stock or broth
1 cup frozen peas
2 tbsp butter
2 cups cooked chicken
2 tbsp olive oil
Salt and Pepper to taste

1. In a large skillet, add the oil and butter. Place over medium-high heat and let the butter melt. Add the chopped onion, rice, and spaghetti noodles (dry). Cook for about 5-8 minutes, or until the noodles are beginning to toast and the onion is soft.

2. Add the chicken stock and stand back—there might be some steam and hissing. Bring to a boil. Cover immediately, reduce heat to medium-low, and let simmer for 15-20 minutes. Check half way to make sure there is still enough liquid in the pan. If it is looking very dry, add 1 cup of water and reduce heat even lower.

3. When the rice and noodles are no longer crunchy, remove the cover and add the peas and chicken. Taste for seasoning and add salt and pepper accordingly.

4. Serve immediately. Makes 4-6 large servings, and this is a complete meal by itself.

For flavor variations try adding: A) 1 bell pepper, color of your choice, chopped and cooked along with the onion. B) beef stock instead of chicken, C) any of your favorite frozen vegetables at the end instead of the peas.


Crock Pot Rice Pudding (made from cooked rice)
4 cups cooked rice
1 cup raisins
1 12oz can evaporated milk
3 Tbsp butter or margarine,(softened)
1 cup milk
1/3 cup sugar
1 Tbsp vanilla
1/4 cup water
1 tsp cinnamon
Spray crock pot with non-stick cooking spray. In large bowl, mix rice, both milks, sugar and water, combining well. Then add remaining ingredients, stirring until well combined. Pour mixture into slow cooker and cover. Cook on low for 2-3 hours, until done. Check often near the end so it is not overcooked. Remove from crock pot, stir well, then serve. (A good way to use leftover rice.)


Crock Pot Rice Pudding (made from uncooked rice)
¾ cup sugar
6 cups milk
2 cinnamon sticks
1 cup rice (not minute rice)
1 tsp. vanilla
Place sugar and milk in crock pot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for 2 to 3 hours, until the rice is tender. After it starts to simmer, stir it once or twice to make sure rice isn't clumping. The longer it cooks, the thicker it will become. Do Not overcook or it will be “rice mush” rather than rice pudding.
When done, pour into a serving dish, sprinkle with nutmeg and allow to cool.


Juk Juk (Rice Balls)
1 cup uncooked rice (not minute rice)
2 cups Water
3/4 cup granulated Sugar
Coconut
Cook rice as you normally would, but stir in sugar when you add the rice to the water. When the rice is cooked immediately squish and roll into balls (be careful it will be hot and very sticky). Roll in coconut. Store in an air tight container in the fridge.


“Porcupine” Meatballs
1 lb ground beef
½ cup uncooked rice
½ cup water
1/3 cup chopped onion
1 tsp. salt
¼ tsp. garlic salt
½ tsp. pepper
1 can (15 oz) tomato sauce
1 cup water
2 tsp. Worcestershire sauce
Mix meat, rice, ½ cup water, onion, salts, and pepper. Shape into balls. Place in 8X8 pan. Mix tomato sauce, 1 cup water, Worcestershire sauce. Pour over meatballs. Cover with foil. Bake at 350 for 45 minutes, uncover and bake 15 minutes more, or until done.


Fried Rice
1 Cup Chopped meat (ham or bacon)
6 green onions, sliced
3 Tbsp Oil
2 eggs, beaten
6 Cups Cold Cooked Rice
1 Tbsp Soy Sauce
1 tsp Sugar
Sautee meat and onions in oil. Add eggs and cook like scrambled eggs then add remaining ingredients and heat.



Pork Chops and Rice
4-6 Pork Chops
2 Cups Rice
1 pkg Dry Onion Soup Mix
1 Can Cream of Mushroom Soup
1 Cup Milk
Brown pork chops. Add rice, 3 cups water and dry soup mix. Steam until rice is done. Mix mushroom soup and milk then pour over rice and chops and simmer 10 minutes.


Broccoli-Cheese-Rice Casserole
Cook 2 Cups rice and line casserole dish
Cover with cooked broccoli and cooked chicken pieces
Cover with sauce:
2 C. Mayonnaise
2 tsp Lemon Juice
½ tsp Curry
2 Cans Cream Soup
Grate sharp cheese over top and cover then bake at 350 for 35 minutes.


Oh Boy Supper
1 lb Ground Beef
1 Chopped Onion
½ Cup uncooked Rice
1 Cup diced celery
1 ½ C Warm Water
¼ C. Soy Sauce
1 Can each Cream chicken and mushroom soup
Chinese noodles
Fry hamburger and onion. Mix together and bake @ 350 for 30 minutes with cover on then 30 minutes with cover off. Cover with Chinese noodles and bake 10 minutes more.


Hawaiian Haystacks
Cook 2 cups rice and top with chicken gravy. Add any of the following: grated cheese, chopped celery or onion, crushed pineapple, coconut, Chinese noodles, frozen peas, diced tomatoes, or slivered almonds.

Holiday Dinner Recipes

Chicken Bacon Dinner Salad

1 head red lettuce
1 head green lettuce
1 head iceberg lettuce
8 oz. mozzarella cheese, grated
1 cup dried cranberries
1 pound cooked, crumbled bacon
6 chicken breasts, cooked and cubed
1/2 cup sliced almonds

Toss salad greens, cheese, cranberries, almonds, bacon, and chicken. When ready to serve, drizzle with dressing, toss again, and serve immediately.

Dressing
1 cup sugar
1 to 1 1/2 teaspoons chopped red onion (blend thoroughly)
1 cup sugar
2 tsp. dry mustard
1/2 cup red wine vinegar
1 cup canola oil

Blend first four ingredients together in blender and slowly pour in oil while blending.


Crock Pot Glazed carrots

5 pounds carrots
1 cup brown sugar
1/3 cup water
1/2 tsp salt

Peel carrots and cut into 1 to 1 1/2 inch chunks. Place carrots in crock pot and add remaining ingredients. Cook on high for 1 hour, stirring occasionally. Turn crock pot to low and cook for 4 to 5 more hours, stirring once every hour. Turn to warm setting until ready to serve.


Pumpkin Pie Cake

1 box yellow cake mix
1/2 cup butter or margarine, melted
3 eggs
2/3 cup evaporated milk
1 large can pumpkin
1 tsp cinnamon
1 1/2 tbsp. butter or margarine, melted

Crust: Combine yellow cake mix (reserve 1 cup for topping), 1/2 cup melted butter (or margarine), and 1 egg. Press into 9 X 13 inch greased pan.

Pumpkin Layer: Mix together 2 eggs, milk, and pumpkin. Pour over unbaked crust.

Topping: Combine the reserved 1 cup yellow cake mix that was set aside, with the cinnamon and the 1 1/2 tablespoons butter (or margarine). Sprinkle over the pumpkin mixture.

Bake at 350 for 45 to 50 minutes. Test for doneness same as you would as pumpkin pie. Cool. Serve topped with Cool Whip.

Wonderful Wednesday Pie Crust Demonstration Recipe

October Cooking Class Recipes

Here are the recipes that were demonstrated in the October Cooking Class:


Stuffed Acorn Squash with Apple and Sausage

1 large (or two small) acorn squash
1 lb bulk sausage
1 onion
2 apples
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper

Brown sausage in a large skillet. Peel and chop onions and apples. Add to sausage, cook for 2 to 3 minute, until soft. Add seasonings. Half the squash and clean out seeds. Fill with stuffing, cover with foil. Bake at 350 for 1 to 1 1/2 hours, until soft.



Roasted Broccoli, Cauliflower, and Carrots

1 head of broccoli
1 head of cauliflower
3 carrots
3 or 4 tsp vegetable oil or olive oil
2 cloves (1 tsp.) garlic
salt and pepper

Cut the broccoli and cauliflower into florets. Peel and slice the carrots. Toss with oil, garlic, and salt and pepper to taste. Spread on a large baking pan. Bake at 400 for 15 to 20 minutes, or until tender. (Optional: Top with cheese in the last 5 minutes. Also try lemon/lime zest or a drizzle of honey.)



Cucumber-Peach Smoothie

1/2 cucumber, peeled and seeded
1 can (2 cups) peaches (frozen)
1 lemon, zest and juice
1 cup vanilla yogurt
1 -2 cups skim milk
2 tbsp. sugar, if desired

Blend until smooth. Enjoy!

Paper Bag Mixes

Rather than using jars or mugs, place your mix in a zipper bag, and then put in paper bag. Fold down top, punch two holes and tie with a piece of raffia. Glue label to outside of bag.

We displayed a hot spiced cider mix, a biscuit mix, a muffin mix, and a hot chocolate mix, all of which were in paper bags.

Mug Mixes

Brownie Mix in a Mug


4 T. instant brownie mix
Measure all small Ziploc baggie, seal.
Place in a Mug lined with Tissue paper, attach pretty tag.
Attach Tag:
Pour mix into mug add. 2 Tbsp water & mix well. Microwave for 1 minute.
Add ins: (Choose 1 of the following)
1 T. mini m&m's
1 T. Chopped Walnuts
1 T. Chopped Pecans
1 T. Dried Chopped Cherries



Jello Cake Mix in a Mug

1/3 cup any flavor cake mix
1 T. any flavor Jello
Measure into small Ziploc baggie, seal & shake to combine.
Combine the following into a small baggie & label as Glaze Mix:
2 T. Powdered sugar
1/2 tsp Jello
Place in a Mug lined with Tissue paper & attach tag & small wire whisk with ribbon.
Attach Tag:
Empty mix into mug, add 2 tsp oil, 1 T. Water & 1 egg white, Whisk WELL.
Microwave on high 2 minutes. In the meantime, mix glaze while cake is cooking by adding a couple drops of water to the glaze mix (mix it right in the bag!) snip off a corner and squeeze gently onto your cake

Jar Mix Recipes

Here are some of the Jar Mix Recipes we had on display.

There are so many others online that you are sure to find some you like.

Sand Art Cookie Mix

1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips

Measure each item into layers in a quart jar.

Recipe Tag Directions:
Combine the following until well blended:
1 Pkg Mix
1 large egg
½ cup of margarine melted; mix well.

Form dough into 1 inch balls and bake at 350 on greased cookie sheet for 10 to 12 minutes. Makes about 2 dozen cookies.

Butterfinger Cookie Mix

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 butterfinger bars broken into little pieces

Layer all ingredients in jar. (This one we had on display, and we used a three cup container that was purchased at DI for 50 cents. It was really cute.)

Attach Tag:
Butterfinger Cookies
1 cup butter, softened
1 large egg
1 Jar Mix

Preheat oven to 350.

Combine mix, butter and eggs and mix well until combined. Shape into small 1 " balls, pressing them down with a fork. Bake at 350 F for 10-12 minutes on greased cookies sheet. (My batch needed a little more flour than the recipe calls for.)

Brownie Mix

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups white sugar

Mix ingredients together and place in a jar or container. When you are ready to make brownies add

1 cup melted butter

3 eggs

1 teaspoon vanilla

Mix until well combined. Grease a 9×13 pan. Spread batter evenly and bake for 22-25 minutes or until done.

Texas Cornbread Mix

2 cups yellow cornmeal
2 cup sifted flour
1/2 cup granulated sugar
1 teaspoon salt
8 teaspoons baking powder

Wash, rinse and thoroughly dry canning jar, lid and band.

Pre-mix flour, sugar, salt and baking powder. Alternate layers of flour-sugar mixture and cornmeal, as if doing a sand-art creation.

Cut a 7-inch circle from cotton fabric. Top jar with fabric circle, and tie with ribbon or raffia.

Attach the following instructions on a gift tag:

1 jar Texas Cornbread Mix
2 eggs
2 cups milk
1/2 cup shortening

Heat oven to 425. Grease one 9 X 13 pan, or large cast iron skillet, or cast iron cornbread mold.

Place cornbread mix into bowl, mix thoroughly. Add eggs, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!

Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.