apple rice casserole and black-eye pea casserole

Apple Rice Casserole Recipe
Ingredients:
2 cups Cooked brown rice
3 small Sweet apples -- peeled, coarsely shredded
1/3 cup Apple juice
1 tablespoon Firmly packed brown sugar
2 teaspoons Lemon juice
1 teaspoon Vanilla extract
1/2 teaspoon Ground cinnamon
1 pinch Ground nutmeg

Directions:

Preheat oven to 350 degrees.

Lightly oil a 1 1/2-quart casserole or spray with a nonstick cooking spray.

In a large bowl, combine all ingredients. Mix well. Spoon into prepared pan. Cover tightly and bake 45 minutes. Serve hot.

Content per Serving: calories .. 88 protein .. 1 g total fat .. 1 g carbohydrates .. 20 g sodium .. 4 mg cholesterol .. 0 mg

This recipe from CDKitchen for Apple Rice Casserole serves/makes 8

Black-Eyed Pea Rice Casserole
Ingredients:
4 cups rice, cooked
1 cup black-eyed peas, cooked
1 cup ground sausage
1/4 cup chopped celery
1/4 cup chopped onion
3 tablespoons chopped green pepper
1/4 teaspoon garlic salt

Can add a few jalapenos
Directions:

Cook rice and black-eye peas separately and at the same time. Pan-fry remaining ingredients until brown.

Blend all ingredients together in a casserole with cover. Place in 350ºF. oven. Bake 15 minutes.

Crockpot Irish Stew

slow-cooking lamb stew with potatoes, carrots, onions and celery
Ingredients:

• 80g trimmed diced lamb shoulder
• 45ml water
• 20g thick-cut onion slices
• 10g sliced celery
• 20g carrots, large chunks
• 30g new potatoes
• Pinch of salt and pepper
• Chopped rosemary and thyme

• Add all the ingredients, except for the lamb, to a thick-bottomed pan and bring to the boil.
• Carefully add the lamb, bring quickly back to a rolling boil and remove any impurities from the surface of the mix.
• Reduce the heat and simmer slowly for approximately 1 hr until the meat is tender but vegetables are still intact with the potato starting to thicken the sauce.
• Remove from heat and check seasoning to taste.

Herb Zucchini & Rice Casserole

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes

rice pudding and beef casserole

OK, so don't use the leftover rice that's been seasoned for something else for the rice pudding. Should've used that for the beef casserole and cooked new for the pudding. That was a lot of honey we put in. We'll see how sweet it tastes. The web site I consulted said a cup of honey for a cup of sugar, but... And I keep wanting to add nuts (pine nuts?) to the pudding.


On the beef casserole I left out the sugar (sugar in a meat dish?) and added cabbage for the vitamins.
 

rice pudding and beef casserole

Ingredients

• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper
• 1 (14.5 ounce) can canned tomatoes
• 1 cup water
• 3/4 cup uncooked long grain rice
• 1/2 cup chile sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

 

 

 

Ingredients:

• 6 eggs
• 3 cups milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups cooked rice
• 1 cup light raisins
•  
• directions
• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• 2 Add milk, sugar, vanilla and salt.
• 3 Blend well.
• 4 Stir in rice and raisins.
• 5 Set casserole in pan of water.
• 6 Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

SUBSTITUTING HONEY FOR SUGAR 

Read more about it at www.cooks.com/rec/view/0,1923,145167-243192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today.

Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness.
Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill any of the body's daily needs. Remember that honey does contain calories, cannot be used freely by a diabetic and is not recommended for infant formulas.
The flavor, aroma and color of honey vary with the kind of flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. The most common varieties in Texas are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, orange, white brush, Chinese tallow, huajilo and wild flower.
Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter, milder flavored honey.
Honey can easily be substituted for sugar as shown with the common recipe favorites included inside. Due to honey's ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.
Some minor adjustments may need to be made to a recipe when substituting honey for sugar:
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.

RAISIN RICE CUSTARD PUDDING 

Read more about it at www.cooks.com/rec/view/0,1842,146162-249207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. rice
2 eggs
1 qt. milk
1 tsp. vanilla
1 c. sugar
1 c. raisins

Boil the rice until done; set aside. Beat eggs and add milk, vanilla, sugar and raisins. Then stir in the rice. Bake at 400 degrees for 1/2 hour.

Rice casserole recipes

Find rice casserole recipes here. And here. Allowed foods:  All meats (except pork) Vegetables Fruits (except oranges) Eggs Brown Rice (short or long grain) Brown rice cakes (plain) Brown rice cereal (hot) Tea, Coffee
     rice pudding:       left-over rice yogurt pumpkin seeds (until used up) raisins vanilla cinnamon