Garlic Shrimp & Pasta

Garlic Shrimp & Pasta

Prep Time: 10 min.
Cook Time: 15 min.

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
3 cloves garlic, minced
3 tablespoons chopped fresh parsley OR 1 tablespoon dried parsley flakes
3 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 pound fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt

1. Heat the cornstarch, stock, garlic, parsley, lemon juice and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens.

2. Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.

Makes: 4 servings.

Texas Hash

Texas Hash

"From Our Home to Yours"
Ozark First Church of the Nazarene
2004

1 Lb Ground Beef
2 Large Onions, chopped
1 Large Green Pepper, chopped
1 16 oz can Tomatoes
1/2 cup Cooked Rice
2 teaspoon Salt
1-2 teaspoons Chili Powder
1/8 teaspoon Pepper

Heat oven to 350F. In a large skillet, brown meat with onion and green
pepper. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper.
Heat through. Pour into a greased 2 quart casserole dish. Cover and bake
for 1 hour. makes 4 to 6 servings.

Ollie Mae Goler's Louisiana-Style Jambalaya Breakfast Rice

Ollie Mae Goler's Louisiana-Style 

              Jambalaya Breakfast Rice

Serves 8

Ingredients

1 pounds smoked sausage such as kielbasa -- thinly sliced on the
diagonal
2 tablespoons canola oil
3 celery ribs -- thinly sliced
3 green onions -- white and most of the dark green, chopped
1 onion -- chopped
1 green bell pepper -- cored, seeded and diced
3 clove garlic -- very finely chopped
1 tablespoons freshly chopped parsley
1 teaspoons ground paprika
4 leaf fresh basil -- very finely chopped (or 1 teaspoon dried)
2 leaf fresh sage -- very finely chopped (or 1 teaspoon dried, or to
taste)
2 sprig fresh thyme -- leaves only (or 1 teaspoon dried, or to taste)
4 cup cooked white rice
3/4 cup tomato sauce
1/4 cup water -- if needed
Tabasco -- optional
Coarse salt and freshly ground black pepper

Instructions

Heat a large skillet over medium-high heat. Add the sausage and cook
until the fat is rendered and the edges of the sausage are crisp and
dark brown, about 5 minutes. Remove with a slotted spoon to a warm
plate and keep warm. If not much fat has rendered, add canola oil; if
there is 1 to 2 tablespoons of fat from the sausage, simply proceed
with recipe.

Add the celery, green onion, onion and bell pepper. Cook until the
vegetables are softened and the onion is translucent, 3 to 5 minutes.
Add the garlic and cook until fragrant, 45 to 60 seconds. Add the
parsley, paprika, basil, sage, thyme, rice and tomato sauce. Stir to
combine. If too dry, add water and stir until moistened and
well-combined.

Reduce heat to simmer and cook until the rice is heated through and
the flavors are married, about 5 minutes. Taste and adjust for
seasoning with Tabasco, salt and pepper. Serve immediately.

Source : The recipe-riot mailer on cooking-lists.com

Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

Category: Side Dishes
Servings: 2 to 4 servings

Ingredients:
1 egg
1 Tbsp. water
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, chopped
2 Cup(s) white rice, cooked and cold
2 Tbsp. soy sauce
1 Tsp. ground black pepper
1 Cup(s) chicken meat, cooked, chopped

Directions:
1: In a small bowl, beat egg with water.

2: Melt butter in a large skillet over medium low heat.

3: Add egg and leave flat for 1 to 2 minutes.

4: Remove from skillet and cut into shreds.

5: Heat oil in same skillet; add onion and saute until soft.

6: Then add rice, soy sauce, pepper and chicken.

7: Stir fry together for about 5 minutes, then stir in egg.

8: Serve hot.

Five-spice Fried Rice

Five-spice Fried Rice

1/3 lb Boneless beef sirloin
1 t Sugar
1/2 t Chinese five-spice powder
1/4 t Red pepper flakes
1 t Oriental roasted sesame oil
1 Garlic clove -- minced
1 1/2 c Cooked rice -- chilled
2 tb Chopped dry roasted peanuts
2 ts Soy sauce

Cut beef in 1/2-inch cubes. Combine sugar, five-spice powder and pepper
flakes; coat beef cubes with spice mixture. Heat oil and garlic in medium
skillet over medium-high heat. Brown beef in oil. Add remaining
ingredients; stir-fry until thoroughly heated.

Microwave Oven Instructions
===========================
Combine oil and garlic in medium microwave proof baking dish. Cook, uncovered
on HIGH (maximum power) 30 seconds. Add beef and cook on HIGH 1 to 2
minutes or until meat loses most of its pink color. Add remaining
ingredients; stir and cook on HIGH 1 to 2 minutes, or until thoroughly
heated.

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

Italian Sausage and Pepper Hero

Italian Sausage and Pepper Hero

4 pounds sweet or hot Italian sausage links, 16 pieces
4 red bell peppers, stemmed, seeded and sliced into 1/4-inch strips
4 green bell peppers, stemmed, seeded and sliced into 1/4-inch strips
2 tablespoons olive oil
6 large sweet onions, peeled and thinly sliced
6 cloves garlic, crushed
Salt, to taste
Ground black pepper, to taste
16 long sandwich rolls, sliced lengthwise and toasted

1. In large skillet sauté peppers in oil until soft, about 5 minutes. Add onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat at serving time or serve at room temperature.
2. Prepare fairly hot fire in grill. Grill sausage directly over hot fire, turning occasionally, until done, about 10 minutes total. Place sausage links in rolls, add generous helping of sautéed peppers and onions.

Makes 16 servings.
Recipe and photograph provided courtesy of Pork, The Other White Meat

Mexican Skillet Fiesta

Mexican Skillet Fiesta
1/2 medium onion, chopped
1 T oil
1 can diced tomatoes, undrained
1 can pinto beans with pork, undrained
1 can diced chilies, drained
3/4 C rice
1 C water
1 T chili powder
8oz - 1 lb smoked sausage, chopped into bite sized pieces
1 1/2 C grated cheddar cheese

Fry onion in oil until it is softened but not browned. Add next 6
ingredients and bring to a boil. Cover the skillet and reduce heat to
simmer. Simmer for 25 minutes or until rice is tender.

Add smoked sausage, cover and simmer 5 minutes. Sprinkle cheese over mixture in skillet, cover and cook until cheese melts, about 2 minutes. Serves 4. (If you prefer it hotter, don't drain chilis and add more chili
powder.)