Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Stuffing - Wild Rice Stuffing
Famous Authors (View All Authors)
Rice - Stuffing -  Wild Rice Stuffing Post by :godcold Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1155

Click below to download : Rice - Stuffing - Wild Rice Stuffing (Format : PDF)

Rice - Stuffing - Wild Rice Stuffing

Turkey Giblets
4 cups water
1 (6 oz.) pkg. long grain and wild rice
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter or margarine
2 1/2 cups crushed seasoned stuffing
1 1/2 cups chicken broth

Preheat oven to 350 degrees F.

Remove liver from giblets, if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.

Meanwhile, prepare the rice according to package directions. In small skillet saute onions and celery in butter; add to cooked rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice. Spoon into ungreased 1 1/2 qt. baking dish. Bake uncovered at 350 for 25-30 minutes, or until heated through. 8-10 servings

NOTE: For those who don’t care for the giblets skip that step. Add about 1/2 lb. cooked pork sausage and.
If you like this book please share to your friends :

Russian - Beef -  Beef Stroganoff Russian - Beef - Beef Stroganoff

Russian - Beef -  Beef Stroganoff
1 tablespoon dry mustard powder 1 talespoon sugar few drops of water 90ml / 6 tablespoons sunflower oil 3 large onions -- sliced 450g / 1lb fresh mushrooms -- sliced 1 1/4 kg / 2 1/2 lb fresh beef fillet -- cut into 1cm / 1/2" wide strips salt and freshly ground black pepper 600ml / 20fl ozs sour cream 6 sprigs of fresh parsley -- finely chopped deep-fried straw potatoes (optional) Combine mustard and sugar in a bowl with a little water to make a paste. Leave to one side for a while so the flavours can "marry". Heat the

Rice - Soup -  Wild Rice Soup Rice - Soup - Wild Rice Soup

Rice - Soup -  Wild Rice Soup
2 medium stalks celery, sliced 1 medium carrot, coarsely shredded 1 medium onion, chopped (about 1/2 cup) 1 small green pepper, chopped 2 tblsp. margarine or butter 3 tblsp. all-purpose flour 1 tsp. salt 1/4 tsp. pepper 1 1/2 cups cooked wild rice with seasonings (i.e., Uncle Ben's) 1 cup water 1 can (10 1/2 oz.) condensed chicken broth 1 cup half-and-half 1/3 cup slivered almonds, toasted 1/4 cup snipped parsley Cook and stir celery, carrot, onion and green pepper in margarine in 3-qt. saucepan until celery is tender, about 5 minutes. Stir in flour, salt, and pepper. Stir in