a little of each

A family's cookbook

Heavenly Rice June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:23 pm
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1 cup cooked rice

¾ cup sugar

12 full-size marshmallows

1 cup crushed pineapple

½ pint whipped cream



Add sugar and marshmallows while rice is hot. Let cool. Add pineapple and fold in whipped cream. Refrigerate.


Shrimp Creole April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice



Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.


Chicken and Wild Rice Casserole

Filed under: Main Dishes — alittlemoreofeach @ 8:05 pm
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6 lbs chicken, cut up

1 cup dry sherry

½ cup celery, sliced

1 medium onion, sliced

1 ½ tsp salt

½ tsp curry powder

1 can cream of mushroom soup, condensed

1 cup sour cream

2 (6 oz) packages wild rice

¼ cup butter

1 lb mushrooms



Place chicken in a deep pot. Add two cups water, the sherry, celery, onion, salt, curry powder and bring to a boil. Reduce heat and simmer covered for one hour on until chicken is tender. Remove chicken. Strain broth and reserve. Cook rice according to package directions, but use reserved broth as liquid. Sauté mushrooms in hot butter until butter. Remove from heat. Remove chicken from bones and cut into bite-size pieces. Heat oven to 350 degrees. Blend soup and sour cream into rice. Fold in chicken and mushrooms. Bake covered for one hour. Remove from oven and let stand for 20 minutes before serving.


Sherry Chicken with Rice

Filed under: Main Dishes — alittlemoreofeach @ 7:56 pm
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6 chicken breasts

paprika, salt and pepper to taste

½ cup butter

1 can cream of mushroom soup

½ lb mushrooms, sliced

½ cup onion, chopped

¼ cup sherry

¼ tsp dried basil

¼ tsp dried rosemary



Rinse chicken breasts and pat dry. Place in a baking dish. Sprinkle with paprika, salt and pepper. Melt butter in pan and stir in remaining ingredients. Pour over chicken. Bake at 350 degrees for one hour. Serve chicken and sauce over cooked rice.



Chicken and Yellow Rice April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:25 pm
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1 whole chicken

1 cup extra-virgin olive oil

1/2 cup onion, diced

2 cloves garlic, crushed

6 oz tomatoes

1 ½ quarts water

1 bay leaf

2 tsp salt

1 pound rice

saffron, pinch

1 green pepper, chopped



Cut chicken into quarters and fry in oil over medium heat. Add onion and garlic. Cook until done. Add tomatoes and water. Boil five minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly. Put mixture into large covered casserole. Bake at 350 degrees for 30 minutes. Remove the bay leaf before serving.


Rosalie’s Crazy Rice March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 11:56 am
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A New Mexican-style fried rice.



6 strips of bacon, cooked and crumbled

2 eggs

2 cups cooked rice, room temperature

2 carrots, shredded

2 celery stalks, diced (optional – Jen does not add)

salt and pepper to taste



After cooking bacon, keep grease hot in pan, and crack the eggs into the grease. Wait 30 seconds and pop the yolks. Cook eggs through. When done, remove from pan and blot on a paper towel, then dice the egg. Put all ingredients in a saucepan and steam for 30 to 40 minutes, covered on low heat. Season with salt and pepper.


Indian Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:55 am
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This fluffy, aromatic rice  is wonderful as an accompaniment or foundation to Tandoori chicken, chicken curry, Nana’s Indonesian ginger chicken, or even with spoonfuls of lentil soup ladeled over it – an Indian version of black beans and rice.



2 Tbl oil

2-3 cloves of garlic, minced or 1 shallot, minced

1 Tbl grated fresh ginger

1 cup uncooked Basmati rice

1 ½ cups water

½ tsp cinnamon

pinch of turmeric



Heat oil in a medium pot. When hot, add garlic and ginger and cook for a few minutes, until they are soft and aromatic. Add uncooked rice and cook for 2 or 3 minutes, stirring constantly. Add water, cinnamon and turmeric. Stir. Cover pot, reduce heat to medium-low and leave until all water is absorbed.


Spiced Rice Almondine

Filed under: Pasta and Grains — alittlemoreofeach @ 11:53 am
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1 box wild rice

1 lb bulk sausage

½ cup green pepper, chopped

½ cup onion, chopped

½ cup celery, chopped

¼ cup almonds, slivered

1 can cream of chicken soup, condensed



Cook rice according to the package. Crumble sausage meat in a skillet and brown. Add pepper, onion and celery. Cook over low heat for 10 minutes. Blend in rice, almonds and soup. Put in casserole dish and bake at 350 degrees for 35 to 40 minutes.


Orange Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:52 am
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1 ½ cup short-grain brown rice

½ tsp salt

2 oranges

1 small red onion

1 Tbl olive oil

2 Tbl basil



Combine rice, salt and two cups of water in a medium saucepan over medium heat. Grate one Tbl zest from one orange; peel and section both oranges. When rice is tender, fold in zest, oranges, basil and olive oil. Season with salt and pepper.


Roasted Chicken and Wild Rice Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:46 pm
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1 (6 oz) box wild rice mix

1 Tbl olive oil

1 ½ cups red onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

2 garlic cloves, chopped

1 (8 oz) package of mushrooms, halved

¼ cup all-purpose flour

½ tsp dried tarragon

¼ tsp dried thyme

2 cups water

2 Tbl dry sherry

2 cans chicken broth

1 (12 oz) can evaporated milk

3 cups shredded roasted chicken



Prepare rice according to box instructions. Set aside. Heat oil in large pot. Add onion, celery, carrots, garlic and mushrooms and sauté for six minutes or until onion is translucent. Add flour, tarragon, thyme to vegetable mixture and cook for one minute, stirring frequently. Add liquid ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook for 10 minutes.