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Creative Rice & Noodle Recipes (No Casserole or Spaghetti!)
- Thread starter ivette
- Start date
robert1981
New member
Pork Chops and French Onion Rice
Preheat oven to 425
In 9x11 dish, sprinkle one cup of uncooked rice, a can of Campbell's French Onion soup, a soup can of water and 2 tablespoons vegetable oil.
Place pork chops on top of the liquid mixture. Top each chop with a tab of butter salt and pepper.
Bake uncovered for 45 minutes or until liquid is absorbed.
Preheat oven to 425
In 9x11 dish, sprinkle one cup of uncooked rice, a can of Campbell's French Onion soup, a soup can of water and 2 tablespoons vegetable oil.
Place pork chops on top of the liquid mixture. Top each chop with a tab of butter salt and pepper.
Bake uncovered for 45 minutes or until liquid is absorbed.
yellow rice: rice union garlic & turmeric. season with what ever you like
Kabasa sausage
bell peppers/broccoli
Vodka pasta: olive oil in pan with one white onion & garlic. sauté until onion is translucent. add 3/4 cups vodka simmer until reduced. salt pepper garlic powder italian seasoning red pepper flakes if you like spicy. one normal size jar of tomato basil pasta sauce & one jar of alfredo. add chicken or sausage. truly is super easy i always keep the sauces on hand for an easy dinner.
I use rigatoni but works with anything
Kabasa sausage
bell peppers/broccoli
Vodka pasta: olive oil in pan with one white onion & garlic. sauté until onion is translucent. add 3/4 cups vodka simmer until reduced. salt pepper garlic powder italian seasoning red pepper flakes if you like spicy. one normal size jar of tomato basil pasta sauce & one jar of alfredo. add chicken or sausage. truly is super easy i always keep the sauces on hand for an easy dinner.
I use rigatoni but works with anything
nikkibirdie
New member
3 cups cooked plain white basmati rice
2 tsp cumin seeds
2 green chilis, finely diced (less or more per taste)
1 bay leaf
3-4 black peppercorns
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
2 tsp Swad Tandoori Masala
1/2 tsp salt
2 tbsp garlic, minced
1.5 tbsp tomato paste
2 tbsp water
2 tbsp butter
1/4 tsp white pepper
1/4 cup finely chopped cilantro
1/2 a red onion, sliced
1/2 a green bell pepper, sliced
1/2 a red bell pepper, sliced
1/3 cup corn kernels
DIRECTIONS
In a large pot heat the oil over medium high heat. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Add the green chili, peppercorns & bay leaf and saute for 30 seconds.
Add sliced onions and bell peppers, salt, and turn the heat down to medium low and saute for about 4-5 minutes until they are slightly soft.
Add the chopped garlic and saute for a few minutes until fragrant. Then add the tomato paste and cook, stirring continuously, for another 2-3 minutes. Add the turmeric powder, tandoori masala, garam masala, chili powder to the pot and stir for a few minutes. The spices will begin to look dry and clumpy- add 2-3 tbsp of water (one tbsp at a time) just enough to get the spices to move freely in the pot and not be clumpy.
Once the water has evaporated slightly, Add the butter, mix and right when it is almost completely melted, add the plain rice, white pepper, cilantro & corn. Mix everything well- gently folding in the rice. (Tip: if using leftover refrigerated rice- bring the rice to room temperature first or warm it up in the microwave).
Cook until all the spices are evenly distributed. Taste for salt and serve hot!
2 tsp cumin seeds
2 green chilis, finely diced (less or more per taste)
1 bay leaf
3-4 black peppercorns
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
2 tsp Swad Tandoori Masala
1/2 tsp salt
2 tbsp garlic, minced
1.5 tbsp tomato paste
2 tbsp water
2 tbsp butter
1/4 tsp white pepper
1/4 cup finely chopped cilantro
1/2 a red onion, sliced
1/2 a green bell pepper, sliced
1/2 a red bell pepper, sliced
1/3 cup corn kernels
DIRECTIONS
In a large pot heat the oil over medium high heat. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Add the green chili, peppercorns & bay leaf and saute for 30 seconds.
Add sliced onions and bell peppers, salt, and turn the heat down to medium low and saute for about 4-5 minutes until they are slightly soft.
Add the chopped garlic and saute for a few minutes until fragrant. Then add the tomato paste and cook, stirring continuously, for another 2-3 minutes. Add the turmeric powder, tandoori masala, garam masala, chili powder to the pot and stir for a few minutes. The spices will begin to look dry and clumpy- add 2-3 tbsp of water (one tbsp at a time) just enough to get the spices to move freely in the pot and not be clumpy.
Once the water has evaporated slightly, Add the butter, mix and right when it is almost completely melted, add the plain rice, white pepper, cilantro & corn. Mix everything well- gently folding in the rice. (Tip: if using leftover refrigerated rice- bring the rice to room temperature first or warm it up in the microwave).
Cook until all the spices are evenly distributed. Taste for salt and serve hot!
thewellchurch
New member
Adobo and rice Filipino Dish.
Chicken or pork
Soy Sauce
garlic
ground black pepper
vinegar
onion
you can add potatoes if you want
Chicken or pork
Soy Sauce
garlic
ground black pepper
vinegar
onion
you can add potatoes if you want
nikkibirdie
New member
Sticky Rice
1 cup Thai sticky rice (glutinous rice)
1 cup full-fat coconut milk
6 tbsp granulated sugar or adjust to desired sweetness level
1/4 tsp salt
Coconut Cream
3/4 cup full-fat coconut milk
1/4 tsp salt
1 tbsp corn starch
Topping
2 ripe Ataúlfo mangoes peeled, pitted, and cut into thin slices
toasted white sesame seeds
INSTRUCTIONS
Sticky Rice
Start by rinsing the rice with cold water about 3-4 times until the water runs clear. Soak the rice in cold water for at least an hour or overnight.
Drain the rice using a sieve or a cheesecloth. Prepare the sieve over a large pot of simmering water, and steam rice for about 15 minutes or until fully cooked. Set aside.
In a medium pot, add coconut milk, sugar, and salt, stirring until the sugar is dissolved. Remove from heat, and keep the mixture warm by placing a lid on top.
Add the cooked sticky rice into a medium bowl, and slowly stir in the coconut mixture. Cover and allow to cool for at least 30 minutes, or until the mixture is absorbed.
Coconut cream (for topping)
While the rice is being prepared, prepare the coconut cream. In a separate saucepan, slowly boil the remaining 3/4 cup of coconut milk (or however much is left in the can) and salt. Add corn starch, stirring until thickened, and remove from heat. Set aside to cool.
To assemble
On a serving dish, add the rice and place the mangoes on top. Pour coconut cream over the mangoes and rice and garnish with sesame seeds. Enjoy!
1 cup Thai sticky rice (glutinous rice)
1 cup full-fat coconut milk
6 tbsp granulated sugar or adjust to desired sweetness level
1/4 tsp salt
Coconut Cream
3/4 cup full-fat coconut milk
1/4 tsp salt
1 tbsp corn starch
Topping
2 ripe Ataúlfo mangoes peeled, pitted, and cut into thin slices
toasted white sesame seeds
INSTRUCTIONS
Sticky Rice
Start by rinsing the rice with cold water about 3-4 times until the water runs clear. Soak the rice in cold water for at least an hour or overnight.
Drain the rice using a sieve or a cheesecloth. Prepare the sieve over a large pot of simmering water, and steam rice for about 15 minutes or until fully cooked. Set aside.
In a medium pot, add coconut milk, sugar, and salt, stirring until the sugar is dissolved. Remove from heat, and keep the mixture warm by placing a lid on top.
Add the cooked sticky rice into a medium bowl, and slowly stir in the coconut mixture. Cover and allow to cool for at least 30 minutes, or until the mixture is absorbed.
Coconut cream (for topping)
While the rice is being prepared, prepare the coconut cream. In a separate saucepan, slowly boil the remaining 3/4 cup of coconut milk (or however much is left in the can) and salt. Add corn starch, stirring until thickened, and remove from heat. Set aside to cool.
To assemble
On a serving dish, add the rice and place the mangoes on top. Pour coconut cream over the mangoes and rice and garnish with sesame seeds. Enjoy!
reignoverme
New member
2-3 Boneless Skinless Chicken Breast
1 onion chopped
1/2 bag of baby carrots
2 large potatoes diced
1 can of Rotel
1 packet of low sodium taco seasoning
Corn (you can do half corn on cob, frozen corn, or canned corn) *I do frozen corn and put it in an hour before it’s ready
2 cubes of Bouillon and follow instructions on the back
Cook low for 6 hours
*I also add Uncle Bens Mexican rice to mine.
1 onion chopped
1/2 bag of baby carrots
2 large potatoes diced
1 can of Rotel
1 packet of low sodium taco seasoning
Corn (you can do half corn on cob, frozen corn, or canned corn) *I do frozen corn and put it in an hour before it’s ready
2 cubes of Bouillon and follow instructions on the back
Cook low for 6 hours
*I also add Uncle Bens Mexican rice to mine.
mixingtruth
New member
stuffed peppers!
christ4savior
New member
Stir fry with fried rice, soups, Spanish rice, jambalaya, gumbo, stuffed peppers, cabbage rolls, porcupine meat balls, dirty rice, red beans or black beans and rice, black eyed peas and rice, sausage and rice, rice pilaf, soups, etc etc etc
fostercarer
New member
Mexican rice is easy and you can add meat or leave plain
truthfull11
New member
Gumbo
@jbigsby16 https://pin.it/2pErddT it is a Mexican drink that uses rice milk. You can make it with the rice you have
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