Any way you make broccoli-rice casserole, it turns out delicious and very filling.
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I was looking for a recipe to use up my leftover rice. This was the perfect recipe! I did substitute velveeta for the cheez whiz, and it turned out great. By submitting, I agree to the terms and conditions. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. Take the stress out of mealtime, with a delicious recipe newsletter delivered to your inbox each week.
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Broccoli Rice Casserole. How to Make It Heat the butter in a inch skillet over medium heat. Step 1 Heat the butter in a inch skillet over medium heat.
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Step 2 Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Save on prep time by using uncooked rice! Bake, covered , for 40 minutes or until the rice is tender. Was this helpful?
I make this but I usually double it. We love it a lot but I put onions in also. We love broccoli and cheese of all kinds. I'll be making this again and again! Your Rating:. Guidelines Guidelines keep your review focused on the recipe avoid writing about customer service; contact us instead if you have issues requiring immediate attention refrain from mentioning competitors or the specific price you paid for the product do not include any personally identifiable information, such as full names.
Please note that your review might take up to 72 hours to appear following submission. Lightly pat any excess water from Broccoli pieces and evenly distribute in ungreased casserole dish. Remove lid and heat Cheez Whiz right in jar in microwave for 30 seconds, stir.
Heat 20 seconds more, or until easily spreadable. That said, I also love experimenting with flavors. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.
As found on Chowhound. Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn. Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up. Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. If your grill tends to have hot spots, move the cobs around so they grill evenly.
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Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle. Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve.
Pass the lime wedges on the side for squeezing over the corn.
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This dish is amazing. Yes, you can serve it as an awesome side. But I am telling you this dish could stand up to being a meal in itself. Seriously, it is that good and flavorful. In a small bowl, combine the ginger, sambal oelek, tamari, sesame oil, and maple syrup to make the sauce. Add the green beans to the boiling water and cook just until the water comes back to a boil, about 3 minutes; drain well and dry on a kitchen towel. When the oil is very hot but not smoking, add the green beans and cook until sizzling and beginning to blister, about 3 minutes.
Add the sauce, turn off the heat, and let sit for 2 minutes before serving. Garnish with sesame seeds if desired. They are crispy and salty, with more depth in flavor than you can get from a potato chip. I think they would be a great side dish for any meal. But they are so good on their own, that my favorite way to serve them is as an appetizer or starter.
They are perfect little finger foods to accompany aperitifs. Only four ingredients and completely guilt free, because it is kale after all! With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly.
Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve. And yes baking kale gives off a strange green leaf vegetable aroma, but it is so worth it in the end! I make this bread every Thanksgiving. Besides, can you have too many dishes on the table for a holiday?
I make this bread other times too. No one is disappointed to see this bread being served. In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger.
In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake minutes, until an inserted toothpick comes out clean. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part!
Cranberry-Pecan Pumpkin Bread Ingredients.