|by Tarla Dalal|
DESCRIPTION The simplicity and ease of cooking with rice has made this grain a staple food for more than half the globe.
1 - 10 of 124 for combination seafood
Whimps may use ... Add chicken or seafood stock and rice. ... breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.
Trim crust from bread slices. Spread with butter. Press into muffin tins and toast at 300 degrees for about 10 minutes or until nicely toasted. In ...
Saute onions, bell ... until mixed. Add seafood. Boil noodles ... top. Cover and bake at 350 degrees for 25 to 30 minutes. Serves 10 to 12. Freezes well.
In a large, heavy bottomed kettle, combine celery, potatoes, vegetables and 1 quart water; bring to a boil. Lower heat and simmer (do not boil) for ...
Cook pasta according ... celery, cucumber and seafood. Cover and ... about 1 hour to chill. Serve on a bed of crisp lettuce leaves. Makes 4 to 6 servings.
Melt butter in ... stirring occasionally. Add seafood and cook 10-15 ... center. Serves 6. Fresh, frozen or canned may be used. Fresh or canned may be used.
Follow directions on ... sauce mix. Saute seafood quickly, set aside. ... Alfredo sauce. Serve hot with noodles or rice of choice. Can be ready in 15 minutes.
Saute garlic in olive oil until soft, golden. Add tomatoes (cut whole tomatoes in small pieces), chicken stock, wine, seasonings, except parsley. ...
Roll pastry to ... Sprinkle cheese, cooked seafood, onion, flour ... before slicing. 6 to 8 servings. May vary by substituting sharp cheddar cheese for Swiss.
Combine rice, seafood, curry and ... salt and pepper. Add peas, onion, pepper and celery. Toss and bake in 2 quart casserole for 45 minutes at 350 degrees.
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