|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 46 for rice pilaf beef consomme
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Melt butter in a large skillet. Add rice, onions, garlic, ... in broth and consomme. Cover and ... celery, onion and almonds and bake 15 minutes longer.
Cook rice in butter for ... Heat broth or consomme and add to ... ingredients and mix lightly 10 minutes before taking from oven. Freezes well - leftovers.
Cook rice according to package ... seasonings and undiluted consomme, stirring well. ... with onion and add 1 1/2 teaspoons curry powder to final mixture).
Melt butter in ... and pepper. Add rice, let soak in butter for 4-5 minutes. Put in casserole with consomme and water. Bake at 400 degrees for 30 minutes.
Combine soups and sprinkle garlic salt to taste. Add 1 cup uncooked rice and butter. Bake in 2 quart casserole covered for 1 hour at 350 degrees.
Brown onion in butter. Saute mushrooms. Add rice and 1 3/4 ... in greased casserole. Bake at 350 to 400 degrees for 20 to 25 minutes until browned on top.
Chop onion and ... butter. Place 1 cup rice in 1 1/2 quart ... Mix remaining ingredients into rice. Bake for 1 hour at 350 degrees in covered casserole.
Melt butter in ... Add 1 cup rice, beef consomme, soup, and mushrooms. Stir once; top with 2 tablespoons buttered crumbs. Bake 45-50 minutes at 350 degrees.
Melt 2 tablespoons ... golden brown. Add rice to absorb the rest of butter. Add consomme and water. Bring ... 30 minutes. Season to taste. Serves 4 to 6.
Do not stir before cooking. Put rice in greased baking dish. Add soups and mushrooms, put butter on top. Cook 10 minutes, stir. Cook 10-15 minutes longer.
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