2 pounds stew meat, cubed
2 cans (10.75 ounces each) cream of mushroom soup, condensed
2 cans (4 ounces each) mushroom pieces, drained
1 cup apple juice
1 package (1 ounce) dry onion soup mix
6 cups hot cooked rice
Combine all ingredients except rice in a 3-1/2- to 5-quart slow cooker that has been prepared with nonstick cooking spray. Cover and cook on low heat for 8 to 10 hours. Ladle beef and mushrooms over hot rice. Makes 4 to 6 servings.
1/2 cup brown sugar
1-1/2 tablespoons cornstarch
1 can (20 ounces) pineapple chunks, drained, juice reserved
1/3 cup rice vinegar
1 tablespoon soy sauce
1 green bell pepper, seeded and chopped
13 frozen pre-cooked meatballs, thawed
4 cups hot cooked rice
In a large saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, vinegar and soy sauce and bring to a boil, stirring every 2 minutes.
Add bell pepper and meatballs to the sauce and return to a boil. Reduce heat to medium-high, cover and simmer for 5 minutes. Stir and reduce heat to medium. Stir in pineapple chunks and simmer 5 minutes more. Serve over hot rice. Makes 2 to 3 servings.
2 pounds stew meat, cubed
1 bottle (10 ounces) sweet-and-sour sauce
1 green bell pepper, cut into 3/4-inch pieces
1/2 onion, cut into 1/2-inch pieces
4 to 6 cups hot cooked rice
Combine all ingredients except rice in a 2- to 3-1/2-quart slow cooker that has been prepared with nonstick cooking spray. Cover and cook on low heat 6 to 8 hours. Serve over hot rice. Makes 4 to 6 servings.
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon cayenne pepper sauce
1 tablespoon vegetable oil
2 cups diced ham or Spam
1 red bell pepper, diced
6 green onions, thinly sliced, whites and greens divided
3 cloves garlic, minced
5 cups cooked white rice, chilled
3 eggs, beaten
1 can (8 ounces) pineapple tidbits, drained
In a small bowl combine the soy sauce, sesame oil and pepper sauce.
In a large frying pan, heat the vegetable oil over medium-high heat. Add diced ham, bell pepper and whites of green onions. Saute for about 5 minutes, until peppers are fork tender. Add garlic and saute 1 more minute.
Break up rice with fingers while adding to frying pan. Cook for about 5 more minutes, stirring frequently until rice is heated through. Push rice to edges of pan, add eggs to center and scramble until cooked through. Stir everything together in frying pan, remove from heat and stir in pineapple and remaining green onions. Makes 6 to 8 servings.
1 pound ground beef
1 can (14.5 ounces) fire-roasted diced tomatoes, with liquid
1 can (15.25 ounces) black beans, rinsed and drained
1 cup uncooked long-grain white rice
1 can (14.5 ounces) beef broth
2/3 cup salsa
1 teaspoon chili powder
In a large frying pan, brown ground beef until no longer pink. Drain any excess grease if necessary. Stir remaining ingredients into cooked beef. Bring to a boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes, or until rice is done. Let stand 5 minutes before serving. Makes 4 to 6 servings.
1 pound ground beef or sausage
1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 green, red or yellow bell pepper, seeded and chopped
3 cups hot cooked rice
soy sauce
In a large frying pan, brown ground meat until no longer pink. Drain any excess grease if necessary. Stir onion, mushrooms and bell pepper into beef. Saute until onions are transparent. Stir in cooked rice. Top individual servings with desired amount of soy sauce. Makes 4 to 6 servings.
1 pound top round or sirloin steak
1 tablespoon minced garlic
1 tablespoon minced fresh ginger*
4 tablespoons cornstarch, divided
2 tablespoons soy sauce
2 tablespoons peanut oil
4 cups diced fresh broccoli
1/2 red bell pepper, sliced into thin strips
1 can (10.75 ounces) French onion soup, condensed
8 cups hot cooked rice
Slice beef into very thin strips and place in a small bowl. Stir garlic, ginger, 2 tablespoons cornstarch and soy sauce into beef. Let sit on counter at room temperature for 20 minutes to marinate.
Heat oil in a large frying pan or wok. Saute beef for about 2 minutes, stirring occasionally. Add broccoli and bell pepper and cook for another 2 minutes, stirring occasionally. Drain a little of the broth from the soup into a small bowl and mix remaining cornstarch into broth. Add cornstarch mixture and remainder of soup to pan. Stir and cook another 3 to 5 minutes, or until sauce has thickened slightly. Serve over hot rice. Makes 6 to 8 servings.
*1 teaspoon dried ground ginger can be substituted for minced fresh ginger.
1 small cabbage, shredded
2 pounds lean ground beef
1 large yellow onion, diced
1 tablespoon minced garlic
2 teaspoons seasoned salt
1 can (26 ounces) tomato soup, condensed
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
2 cups hot cooked rice
Preheat oven to 375 degrees.
In a large stockpot, bring about 2 quarts water to a boil. Turn off heat and add cabbage. Let stand 10 minutes to soften and then drain.
In a large frying pan or wok, cook the ground beef over medium-high heat until it is no longer pink, about 5 minutes, stirring frequently to break up clumps. Add onion, garlic and salt. Cook another 2 to 3 minutes, or until onion is limp. Stir in soup, Worcestershire sauce and brown sugar.
In a 4-quart casserole dish, layer 1/3 of the cabbage, 1 cup rice, and 1/2 of the meat mixture; repeat layers and top with remaining cabbage. Cover and bake 45 minutes. Uncover and bake another 15 minutes. Makes 8 to 10 servings.
4 medium zucchini
1 pound ground beef or sausage
1/2 medium onion, chopped
1 can (8 ounces) tomato sauce
2/3 cup cooked rice
1-1/2 teaspoons Italian seasoning
salt
1-1/2 cups grated mozzarella cheese
Preheat oven to 350 degrees.
Peel zucchini. Cut in half length-wise and then scoop out seeds to form a boat.
Bring a large pot of salted water to a boil. Boil zucchini for 5 minutes. Remove zucchini and drain. Place in bottom of a 9 x 13-inch pan.
In a large frying pan, brown ground meat and onion until meat is no longer pink. Drain excess grease if necessary. Stir in tomato sauce, rice, and Italian seasoning. Salt to taste. Fill zucchini with meat mixture. Sprinkle cheese evenly over top. Bake 20 minutes, or until heated through and cheese has melted. Makes 4 to 6 servings.
6 slices bacon, cut into bite-size pieces
6 green onions, thinly sliced
1 teaspoon minced garlic
2 eggs, beaten
4 cups cold cooked rice
2-1/2 tablespoons soy sauce
In a large wok or frying pan, fry bacon pieces until crisp. Add onion and garlic, and stir-fry for 1 minute. Add beaten eggs and scramble until eggs crumble and are thoroughly cooked. Add rice and stir-fry stirring constantly until rice is heated through. Sprinkle soy sauce evenly over top and stir until soy sauce is mixed into rice mixture. Serve as a side dish or as burrito filling wrapped in a tortilla topped with your favorite salsa. Makes 4 servings.
1 pound dried kidney beans*
1 yellow onion, diced
3 cloves garlic, minced
1 pound andouille sausage, diced
2 tablespoons cayenne pepper sauce
3 cups chicken broth
6 cups hot cooked white rice
salt and pepper, to taste
Soak beans overnight in water. Drain and place in a 4-quart slow cooker.
Stir in the onion, garlic, sausage, pepper sauce and broth. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Season with salt and pepper. To serve, spoon rice into shallow bowls and top with bean mixture. Makes 4 to 6 servings.
*Note: You can substitute 2 cans (15 ounces each) drained kidney beans, but you will need to stir them into the slow cooker 1 hour before serving, instead of at the beginning of the cook time.
1 cup uncooked long-grain converted rice
4 boneless pork chops
2 tablespoons olive oil
3 cups water
1 can (10.75 ounces) cream of mushroom soup, condensed
1 package (1 ounce) dry onion soup mix
Preheat oven to 375 degrees.
Sprinkle rice over the bottom of an 8 x 8-inch baking pan that has been prepared with nonstick cooking spray.
In a large frying pan, brown pork chops in hot olive oil for 2 minutes on each side. Place pork chops in pan over rice, reserving any drippings. Stir water, soup and soup mix into the drippings in the frying pan. Stir and cook until hot. Pour sauce over pork chops and rice. Cover pan with aluminum foil and bake for 45 minutes. Remove foil and bake until the pork is no longer pink in the center, another 10 to 15 minutes. Makes 4 servings.