Rice would probably work. I use a recipe with rice for stuffing peppers and cabbage.
Posted By: sm on 2007-10-23
In Reply to: Question on a meatloaf recipe..sm - Thanks
Also, whenever I make meat loaf, I use fresh bread rather than crumbs. I think it's moister that way. But, I also puree a veggies, like onion, carrots, mushrooms, and mix that in, too. It's very tasty.
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Cornish hens with a glaze and a wild rice stuffing? nm
s
Any recipe ideas that can use canned tuna and rice?
I'm scraping the bottom of my pantry barrel so to speak. I just found canned tuna that I forgot I had and a box of instant brown rice. Any ideas on combining those two?
Thanks.
Rice
x
I did try lamb and rice
i went to the site you linked - oh my gosh i wish i had not!!! i want to rescue them all!! but i would take * Wonder * in a second if i could. i see he has sponsors but i may contact the rescue and see if i could donate to his care. his story just made me cry 
Get a rice cooker sm
could never make rice. Been using a rice cooker for 10 years and it's perfect every time.
Condaleeza Rice
Can't stand Hillary, would never vote for her, no way, no how, not a chance, never.
I usually use about 1/2 bag if minute rice..sm
but this is the first time I have used the recipe on the dry onion soup box!! It just sounded so good that I thought I would give it a try and just add the rice since my hubby likes rice in his meatloaf. Hope it comes out okay!!
I have used rice or instant oatmeal before. nm
!
paste. . . potatoes or rice?
Some kind of shrimp and rice casserole.
Saw the recipe in Southern Living and will try it tonight.
Is this the same Condi Rice called brillant?
Not 100% sure on this but if so watched an interesting program where a person reads faces and read his, talking about contempt he had for the questions, when saying no gays in his country could hardly contain his laugh/condemnation for the questioners. I would not have wasted my time in even giving this slime the time of day.
Rice-A-Roni, the San Francisco treat!
Actually, we bake cornish hens with wild rice.
Glaze is made with melted butter, brown sugar, worcestershire sauce.
white rice coming out nice, fluffy, dry and
Fried rice is another good, cheap meal (sm)
I use a rice cooker a lot since I can cook w/o babysitting it. Make extra rice and put it in a ziplock bag and refrigerate. Next day you can take the leftover rice and bits of meat and veggies left over from other meals and an egg or two, and make fried rice. If you're new at it, there are some inexpensive fried rice spice mix packets that give you the flavor with some instructions. But once you've done it a few times, you can wing it with some asian spices and just use up the leftovers you have.
I'd cook the rice first to make sure it's soft and edible
s
You could also make a cold rice and tuna salad, with a little - sm
mayo, some onion, maybe some peas and/or mushrooms if you have 'em. But, yeah, the add soup and call it a casserole/hotdish idea was the first one I had, too. :-)
It's weird, but I'm a brown rice fanatic and weight starting to come off (sm)
I bought a little rice cooker because me and my guy were hungry some nights after working out and we got hooked on rice as kind of a lowfat, low cost, no frills snack. I've gone crazy for it for some reason and eat it sometimes 3 times a day. I guess it's the complex carbs, but it's also seemed to reduce my craving for simple carbs; I'm eating less bread, much less soda, and craving fewer sweet things. I make a batch and keep leftovers in the fridge and reheat if I have a snack attack. I figure, it's better than most of the alternatives (processed, high fat, etc.)
Buttermilk chicken, steamed rice and green salad. nm
x
LOL i just had cereal (puffed rice) as my late night snack
those ramen noodles weren't so filling :) or i guess im bored, with no work, and want to eat.
I eat regular cheerios every morning for breakfast! :)
roasted veggies and sauteed tofu with wild rice, and salad. nm
s
Home-made bulgoki, steamed rice, kim chee after son's BB game. sm
and since I'm leaving in a sec and thinking that someone will wonder what this is - it is sirloin meat cut in thin strips marinated in a Korean bar-b-que sauce (amazingly good taste) consisting of soy sauce, fresh garlic, sesame seeds, sugar, and a few other ingredients.
Dr. Weil recommends red rice yeast supplement, green tea, garlic and fiber. nm
nm
another recipe..stuffed peppers and impossible pie are staple foods..sm
that I've made for over 30 years....Hayseed, wish you lived closer, I'd bring you over a batch of stuffed peppers. They probably wouldn't be as good as your mom's though.  Cat
Big-Batch Cheeseburger Bake
Satisfy cheeseburger lovers with an easy-bake version you can whip up in minutes with Bisquick® mix.
|
 |
|
1 1/2 |
lb (at least 80%) ground beef |
1 1/4 |
cups chopped onions (about 2 large) |
1 |
can (10 3/4 oz) condensed Cheddar cheese soup |
1 1/4 |
cups Green Giant® frozen mixed vegetables, if desired |
1/2 |
cup milk |
2 1/3 |
cups Original Bisquick® mix |
2/3 |
cup water |
1 1/3 |
cups shredded Cheddar cheese (about 5 oz) |
1. |
Heat oven to 375°F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk. |
2. |
In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese. |
3. |
Bake uncovered 35 minutes. |
Do not add cheese before baking. Bake 35 minutes. Sprinkle with cheese; bake about 5 minutes longer or until cheese is melted. |
Stuffing recipe
Looking for a good meatless stuffing recipe. Could possibly use sausage in it, but would prefer a meatless one. Thanks for any suggestions.
Brown rice w/roasted veggies and feta, pork chops for the meat eaters. nm
s
Use beans to stabilze blood sugar, yams, brown and wild rice, hearty
s
Best ever meatless stuffing recipe!!!! NM
z
Homemade lollipops? Blonde & chocolate brownies? Rice Krispie treats? Critter cupcakes? nm
s
Ok ladies..off work topic..need a recipe!
I have been looking all over the web this morning for a hashbrown casserole recipe and cannot find what I'm looking for. I can find 1001 recipes for a cheesy hashbrown casserole, but the one im looking for is not a cheese based sauce, it's one using cream of mushroom soup. It has no cheese sauce or shredded cheese in it. Im sure it's a simple enough combination of the crm mushroom soup and maybe some sour cream or something but I'd rather have a recipe to go by. Anybody got one? Thanks! :)
another tip for cabbage sm
Love this dinner also, my mom used to put a whole piece of bread, preferably the crust, on top of the whole dinner cooking to absorb the smell of the cabbage. That was the one complaint in my home, although they loved the whole dinner, they would start, "Eeeew, it stinks in here!" So the bread helps a little and you just lift it out at the end, surprisingly it stays intact, and it still smells yummy - with mustard for the beef when it's done.
Kishka and red cabbage, yum. nm
x
Has anyone ever tried the cabbage soup diet and if so
did you stay on it longer than a week, what sort of weight did you lose, tell me how you varied the soup, did you use herbs, etc. to change the taste, etc. Oh before being flamed for the staying on more than a week, know it says to stay on only a week but others probably did not go along with this. Thanks everyone!
Cabbage soup diet
I first read about this diet about 35 years ago, as it was published in a popular womans' magazine. So, it has been around a long time. I tried it for a week, lost 5 pounds, gained back the weight as soon as I started eating regular food again. I decided that it is a good side dish as part of a well-balanced reducing diet. But, it can never work as the only food that I eat on a daily basis. For one thing, I have to have sufficient protein or my diet doesn't last long. And what I really want is a plan for life that will help me maintain a good weight once I reach it, without feeling deprived. I find that canned tuna fish is a good "diet" food because of being low in fat and pretty high in protein and convenient. Any fish is good as far as that goes.
Posted about cabbage soup diet earlier
I made the soup yesterday and along with what it calls for added additional bellpeppers, garlic, lots, coriander (spelling?), parsley and both chunked up tomatoes and whole tomatoes. It is absolutely delicious and filling. Ok, not even 11 a.m. yet and I cooked some turnip greens this morning and ate some already (today is the vegetable and soup day). This diet is being used as a bridge for me as next week when I am not supposed to be on the diet, I have been setting up meals such as fish, lean meats and loads of vegetables, not fried for this week coming up. I had tried this diet some years back and like 1 of the posters, found it completely unpalatable but then again did not try the various spices like I have this time. Hope I am on my way to the XXXX amount of weight I need to lose!!
I used V8 on stuffed peppers too - good flavor.
nm
Oh man, I haven't had stuffed peppers in YEARS!
My mother was the only one in the family who made them. My husband HATES peppers in any shape or form...can't even stand the smell of them, so I never get to cook them or even have them in the fridge.
She also used to make this funky meal called "porcupine balls."  No joke either! They were meatballs with instant rice in them or something. I dunno, man that was WAY back like in the early 1970s.
ADDENDUM: Holy crap I actually found that recipe googling the term "Porcupine balls!" I'm not as insane as they say! I tried to put a direct link in the box below, but of course it's too long. If anyone wants to check it out, you just have to copy and paste it into your browser.
http://www.cooks.com/rec/view/0,1726,151173-228195,00.html
Hmm, roasted peppers, olives, garlic, tomatoes
Yummy! My husband and I neither one grew up eating the above - we had mostly the bland food and the reason being, there are a lot of people who just do not know how to use spices and seasonings. Glad grown now because I have all those delicious things you speak of. Years ago in Mexico I had roasted green peppers with cheese- tried to match but mine never the same. Mouth is watering!
Chili peppers and little tiny plastic pinball toys.
g
My ChiChi mix eats fruits & veggies all day! Peppers, peaches, hummus,
s
Roast up onions & peppers for fajitas. Make roll-ups out of them with soft
s
stuffing
3 boxes Jiffy cornbread mix
4-6 stalks celery finely chopped
medium onion finely chopped
1/2 stick butter
sage 1 tbsp*
salt & pepper
About 1 cup chicken broth
Cook cornbread according to directions. Let cool and crumble in bowl.
Saute celery and onion in butter until tender.
Fold sage, salt, and pepper into cornbread. Mix in celery and onion and then broth.
Add more water or use less depending on moistness desired.
Be careful with salt because some chicken broths are salty.
*measurement for sage. I'd start with about 1 to 2 tbsps and add to taste. I don't measure, I just shake and taste...
This is a BIG favorite to anyone I serve it to.
You can add anything you want (boiled eggs, etc.)
Hope you like it. :)
stuffing (sm)
Main ingredient - canned sweet potatoes (you really can't tell, I made it several times, and my son who hates sweet potatoes, couldn't tell what was in it) other ingredients - bread, celery, onions, egg, a little milk.
I love tuna with the mayo on salad with hot and sweet peppers and creamy italian dressing. YUM!
Just had to share - it's delicious.
Should I bake my stuffing now? sm
I have to work TK, so I'm doing as much ahead as possible. I assembled the stuffing last night (cornbread stuffing, no meat, just the usual ingredients). Will it 'keep' better if I bake it now and rewarm on TK or is it safe to wait until Thursday? Thanks.
Make your stuffing - put it in a pan - add 1 or 2 ....
cans of low-sodium chicken broth and bake. If you like wet stuffing, cover it; if you prefer it dry, leave the cover off.
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Savory mushroom stuffing. . .
8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Yum! I did that yesterday with cornbread stuffing
x
1. Stuffing cooked in turkey!
2. Sweet potato casserole.
3. Fruit salad.
we usually also have homemade rolls, another vegetable and cranberry sauce, sometimes mashed potatoes with the gravy too...
i love the homemade chunky cranberry sauce, but no one else does...
most stuffing has some kind of chicken giblets or something..
gross gross gross gross
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