Emeril's Corn and Wild Rice Pudding

Ingredients

• 2 eggs
• 1 egg yolk
• 1 cup heavy or whipping cream
• 2/3 cup milk
• 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
• 1 cup cooked wild rice
• 3 scallions, finely chopped or 1/3 cup finely chopped scallions
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon grated fresh nutmeg
• 1/2 tablespoon butter

Directions

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.

Serve warm.

Joan Mershon's Spanish Rice - Crockpot 7-10 hours

This makes a *lot* - fills my old orange and brown 30 year old Rival pot when doubled.


Sue in NJ     


             
* Exported from MasterCook *

                 Joan Mershon's Spanish Rice - Crockpot

Recipe By     :Joan Mershon
Serving Size  : 6     Preparation Time :0:00
Categories    : Crockpot                        Grains
                    Vegan


 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ------------ --------- --------- --
 2        large  onions -- diced
 2        large  green peppers -- minced
 4        cans diced tomatoes
 24       ounces  Tomato Sauce
 3        cups  Water
 4        teaspoons  Chili powder
 4        teaspoons  Worcestershire sauce -- vegetarian
 3        tsp  Garlic powder
 2        cups  Brown rice
 2        tbsp  Salsa

Stir all ingredients together.  Cover and cook on low 7-10 hours.

Source:
 "various mailing lists"
Copyright:
 "22 Mar 95"

                                   - - - - - - - - - - - - - - - - - - -

Per Serving: 136 Calories; 1g Fat (7.0% calories
from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 485mg Sodium.  Exchanges: 1 1/2 Grain(Starch) ; 1 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Crockpot Wild Rice Soup 8 hours

Crockery Pot Wild Rice Soup

From the Kitchen of: Barbara

2	tbsp.	butter
1	tbsp.	minced onion
1/4	c.	flour
4	c.	chicken broth
2	c.	cooked wild rice
1/2	tsp.	salt
1	c.	Half and Half
		Minced parsley or chives
		Optional:
1/3	c.	minced ham
1/3	c.	grated carrot
3	tbsp.	slivered almonds
1/3	c.	finely chopped celery

Sauté onion in butter. Blend in flour. Gradually add broth, stirring constantly, until slightly thickened. Pour into Crockery Pot. Add all other ingredients. Cook on low overnight. Garnish with parsley or chives. Double recipe fills 5 quart Crockery Pot.

Italian Chicken over Rice with Corn

Italian Chicken over Rice with Corn
Cost: $4.97*

4 boneless, skinless chicken breasts, about 1.6 pounds ($2.83)
1 to 2 tablespoons Italian seasoning ($.05)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 oz.) can crushed tomatoes ($.59)
4 ears of corn ($1)
4 cups instant brown rice ($.50)

Preheat oven to 350F. Place chicken breasts into 9"x13" glass baking dish. Sprinkle chicken breasts with Italian seasoning, salt and pepper. Pour crushed tomatoes over the chicken. Bake uncovered for 50 to 60 minutes, or until chicken is no longer pink in the middle.

Meanwhile, in a large saucepan, bring water to a boil. Boil corn for 4 to 5 minutes. Cook instant brown rice according to package instructions. Serve Italian chicken over brown rice with corn on the cob. Serves: 4.

Money-Saving Tip: When corn goes on sale for $.15 or $.20 each, consider grabbing a few extra ears. Stash them in the freezer to use when they are not on sale. Ears of corn can be frozen whole. Simply remove the husks, wrap corn in foil and place into a freezer bag. When ready to cook, drop frozen ears into boiling water and boil 4 to 5 minutes, as if fresh.

Erin Chase is the founder of $5 Dinners, found at 5dollardinners.com. She lives with her husband and two small boys in southwest Ohio, where she whips up $5 Dinners every night of the week!

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6
Preparation Time :0:00
Categories : Core
Skillet Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ ---------
--------- --

1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice.

Cook, stirring constantly, until lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef.

Stir often to break up and brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings.

Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered for about 5 minutes before serving. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol 94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable; 3 Fat. NOTES : POINTS PER SERVING: 8 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE

Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6 Preparation Time :0:00
Categories : Core Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes (I don't care for this with stewed tomatoes because I think it makes the mix too sweet)
1 teaspoon salt
3 tbsp no salt added taco seasoning mix (recipe below)

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until
lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef. Stir often to break up and
brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings. Cover and simmer about 25 minutes
or until rice is tender and most of the liquid has been absorbed. Let stand,
covered for about 5 minutes before serving.

Salt Free MSG Free Seasoning Salt

Taco Seasoning II

SUBMITTED BY: PNCHANDRA

"A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture."

Taco Seasoning II Recipe


PREP TIME 10 Min
READY IN 10 Min
Original recipe yield 21 teaspoons
SERVINGS
(Help)

Servings


US METRIC
INGREDIENTS (Nutrition)

* 6 teaspoons chili powder
* 5 teaspoons paprika
* 4 1/2 teaspoons ground cumin
* 2 1/2 teaspoons onion powder
* 2 1/2 teaspoons garlic powder
* 1 1/2 teaspoons cornstarch
* 1/8 teaspoon cayenne pepper


DIRECTIONS

1. In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.

SOURCE: http://allrecipes.com/Recipe/Taco-Seasoning-II/Detail.aspx

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories
from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol
94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable;
3 Fat.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Slow Cooker Rice

copied from http://kidscooking. about.com/od/sidedishes/r/crockpotrice.htm

Slow Cooker Rice Recipe

This Crockpot rice recipe is practically "fool proof." You don't have to watch the rice carefully. You don't have to worry about the rice sticking (provided you grease the slow cooker as directed). And this Crock pot rice comes out fluffy every time.
If you need the rice to cook longer than 1-1/2 to 2 hours, (for example, you're leaving the house for 3-4 hours), use converted rice. It takes longer to cook than white rice. If you can check on the rice after 1-1/2 hours, use jasmine or basmati rice. It has a really nice texture and flavor.

Ingredients:
1 cup long grain converted rice or jasmine rice
1-1/4 cups water
1/2 tsp. butter (optional)
Preparation:
Spray the Crockpot stoneware generously with cooking spray.

Add all the ingredients. Stir and cover.

Cook 1-1/2 to 2 hours if using regular long-grain rice, jasmine rice or basmati rice. Cook 4 hours if using converted rice. Lift lid. Check to see if all the liquid is absorbed. Taste, to see if the rice is done.