I am in need of some recipes!
I left my cookbook at home and I can scrouge through Food Network's site, but I don't want to. So, I'm inviting any and all calls for good recipes out there. If your recipe is picked, it will be featured on this blog. FYI: I'm not a big fan of fish, but I'll give it a shot if it sounds good and vegetarian dishes are also welcome.
The Management thanks you.
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3 comments:
does baking count????
your need for good recipes makes me want to come out to DC to cook for you!
Do you have a crock-pot? If yes, email me your mailing address.
If not, what is your favorite kind of food (mexican, thai, whatever) and I will think of something to send you.
Huge amount of food, little bit of effort.
BROCCOLI-RICE CASSEROLE
2 cups uncooked rice
1 cup celery, chopped
1 onion, chopped fine
1 bunch green onions, including green parts, chopped
1 pound mushrooms, sliced
1⁄4 cup (1/2 stick) butter or margarine
3 (10-ounce) packages frozen chopped broccoli
2 (10 3⁄4 -ounce) cans cream of mushroom soup
2 (10 3⁄4 -ounce) cans cream of chicken soup
1 pound Mexican Velveeta, cut in cubes
Cook rice according to package directions. Preheat oven to 350 F.
Meanwhile, finely chop the vegetables and sauté in butter until soft. Add chopped broccoli and cream soups, and mix well.
When rice is done, add cheese cubes, and mix with rice until melted. Mix vegetable-soup mixture into rice-cheese mixture.
Divide mixture between 2 (9x13-inch) casseroles. Bake for 1 hour. Makes 2 casseroles for a total of 12 to 18 servings.
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