RUTHS HOLIDAY BROCCOLI CHEESE CASSEROLE (NO RICE)
This recipe was given to me by a friend of my Mother's and it combines the perfect partners of broccoli and cheese to make broccoli "a star".
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli until tender but not overcooked; drain well.
- Place cooked broccoli into a pre-sprayed casserole dish.
- Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
- Pour over the broccoli in the casserole dish.
- Sprinkle desired amount of croutons over the top.
- Top with remaining 1/2 cup shredded cheddar cheese.
- Bake at 350 for 20 minutes.
- You may substitute cauliflower for the broccoli.
- I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Nutrition Facts : Calories 446.2, Fat 22.8, SaturatedFat 12.1, Cholesterol 46.5, Sodium 762.1, Carbohydrate 47.8, Fiber 17.5, Sugar 8.9, Protein 22
HOLIDAY CHICKEN AND WILD RICE BAKE RECIPE BY TASTY
Here's what you need: medium yellow onion, butternut squash, large celery stalk, wild rice, Walmart® Rotisserie Chicken, unsalted butter, all purpose flour, milk, chicken stock, kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, lemon juice, dried cranberries, shredded parmesan cheese, fresh parsley
Provided by Walmart
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4-5 minutes, stirring frequently, until thickened and creamy.
- Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
- Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
- Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
- Cover the baking dish tightly with foil and bake for 30-35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
- Garnish with the parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 31 grams, Sugar 11 grams
HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE
This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Provided by CarrieOkii
Categories Pork
Time P1DT3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
- Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
- Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
- Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
- To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
- (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6
HOLIDAY BROCCOLI & RICE CASSEROLE
My family has been making this for years,we don't have a holiday without it.It is so good even all the kids love it.
Provided by Kari Kelley
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees
- 2. Melt butter in a dutch oven then add your celery and cook till tender.
- 3. add your 2 cans of soup,cheez whiz & broth,cook till all melted together then season to taste with salt and pepper.
- 4. now add your broccoli and mix,broccoli can still be frozen,it will thaw at this point.
- 5. add your rice and mix
- 6. now pour into a greased baking pan and cover
- 7. Now put in oven and cook for one hour.The last 10 to 15 minutes of cooking remove lid or foil and let top brown a little.
HOLIDAY WILD RICE
Wild rice mix gets a boost of seasonal color from red pepper and green onions in this side dish from Diane Dalovisio of Lake Charles, Louisiana. "It's my husband's favorites," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, red pepper and green onions in oil until tender. Stir in the rice mixes with contents of seasoning packets, water, broth and cayenne. bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MOMMA'S HOLIDAY RICE
This very easy side dish will be a great served at a holiday meal. We loved the flavor of this rice. It reminded us of wild rice. Almonds add a nice crunch to each bite. This is simple and delicious.
Provided by Gwen Mills
Categories Rice Sides
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. Melt butter in 13x9 casserole dish.
- 3. Add the beef consomme soup, French onion soup, rice, and water. Stir.
- 4. Put the mushrooms in. Then sprinkle the almonds on top.
- 5. Bake 350F for about an hour until all the liquid is absorbed.
HOLIDAY RICE KRISPIES TREATS® SQUARES
Here are RICE KRISPIES TREATS® in their holiday best-dressed in a festive shade of green and cut into inviting squares.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add regular marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring.
- Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Sprinkle with HOLIDAY MALLOWS; press lightly into cereal mixture to secure. Cool before cutting into squares.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
HOLIDAY PRESENTS RICE CRISPY TREATS
I got this from the rice crispy website. They look like great little treats for the children during christmas. You can also use a christmas tree cookie cut out and make christmas tree treats! I think that I will also drizzle some melted semi-sweet chocolate on top of these little presents!
Provided by Chef Sarita in Aust
Categories Dessert
Time 20m
Yield 12 treats
Number Of Ingredients 6
Steps:
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray and/or lined with waxed paper. Cool. Cut into 2-inch squares.
- Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.
DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP
Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
- Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
- When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
- Set aside about 3 quarts of turkey broth.
- In another large pot heat 1 cup butter over medium heat.
- Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
- Add in garlic and cook for 2 minutes.
- Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
- Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
- Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
- Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
- Add in the reserved turkey meat towards then end of cooking just to heat through.
- Season with salt and black pepper.
- Ladle into bowls and sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 337.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 66.8, Sodium 304.7, Carbohydrate 25.6, Fiber 2, Sugar 2.6, Protein 5
HOLIDAY RICE DISH
A light tasty rice side dish that can be served on any occassion. Had this recipe for a couple of years and use it regularly.
Provided by Sueie
Categories Rice
Time 45m
Yield 6 side serves
Number Of Ingredients 10
Steps:
- Combine rice and broth in saucepan and bring to boil.
- Reduce heat to low, cover and simmer until rice is tender and broth absorbed, about 20 minutes.
- In a medium skillet, melt butter over medium-high heat and add onions and sugar.
- Saute until butter is absorbed and onion is translucent and soft.
- Lower heat and cook onions for another 15 minutes or until they are caramelised.
- Stir in cranberries and mushrooms.
- Cover skillet and cook for 10 minutes until cranberries soften and swell.
- Stir in nuts and orange zest, then fold into the cooked rice.
- Add salt to taste.
HOLIDAY EGGNOG RICE PUDDING
This is a pretty simple dessert that really conveys the flavors of the holiday season. Prep time noted does not include 2-3 hours of chilling time, so plan accordingly.
Provided by JackieOhNo
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
HOLIDAY RICE SALAD
It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
HOLIDAY BROCCOLI RICE CASSEROLE
This dish is a tradition for our holiday dinners. The recipe came from my best friend but I have had to make a few changes over the years because some of the original ingredients are no longer available. My entire family makes sure that Mom doesn't forget to make the Broccoli Casserole for the get togethers.
Provided by Miss Linda
Categories Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in the butter til clear but not browned!
- Add the soups and cheese and cook til melted stirring often so the cheese doesn't burn.
- When the cheese is melted add the bacon bits, rice and broccoli.
- Turn off heat and stir til well blended.
- Pour into greased 12" round or 9x12 rectangular casserole dish and bake at 350 for 25 minutes.
- Remove from oven and sprinkle on French Fried Onion Rings.
- Put back into the oven for just a couple of minutes til onion rings are browned and crispy.
- This is sooo good.
WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING
Wild rice combines with bread cubes, for a new twist on dressing. Made with Swanson® Unsalted Chicken Stock, this recipe is moist and deliciously seasoned and crunchy due to the roasted peanuts.
Provided by Candice
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
- Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
- Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 627.8 calories, Carbohydrate 95.4 g, Cholesterol 26.4 mg, Fat 19.2 g, Fiber 5.7 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1860.8 mg, Sugar 9.7 g
HOLIDAY RICE CRISPY TOFFEE TREATS
A wonderfully different rice crispy treat. These are great to make with kids and wrap them in holiday saran wrap for a wonderful stocking stuffer. Amount yielded depends on size of shapes cut.
Provided by Nat Da Brat
Categories Kid Friendly
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place butter in a very large mixing bowl.
- Microwave on high for 1 1/2 minutes or until melted.
- Add marshmallows and stir to coat with butter.
- Microwave on high for 3 minutes, stirring after each minute.
- Stir in cereal and toffee chips until well coated.
- Transfer mixture to a foil-lined and buttered 15 x 10 x 1-inch baking pan with sides.
- With buttered hands or spatula, press mixture evenly into pan.
- Chill until firm.
- Remove cereal mixture from pan and peel off foil.
- Cut with assorted holiday cookie cutters.
- Insert skewer into each shape.
- Drizzle with melted chocolate, if desired.
- Variation: Stir 1/3 cup peanut butter into marshmallow mixture until smooth and creamy.
- Proceed as above.
Nutrition Facts : Calories 301.1, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 269.9, Carbohydrate 58.1, Fiber 0.2, Sugar 28.6, Protein 2.5
HOLIDAY PEAS AND RICE
With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.
Nutrition Facts :
HOLIDAY EGGNOG RICE PUDDING
How to make Holiday Eggnog Rice Pudding
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- On the stovetop in a heavy bottomed saucepan, bring 3½ cups of prepared eggnog to a boil. Add the pumpkin pie spice/ground cinnamon and nutmeg.
- Dissolve the cornstarch in the remaining ½ cup of prepared eggnog. Whisk until no lumps remain.
- Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over.
- Remove the saucepan from the heat and add the remaining ingredients. Mix well.
- Divide into serving dishes.
- Garnish with additional orange zest, if desired.
- Chill for 2-3 hours.
HOLIDAY RICE
Make and share this Holiday Rice recipe from Food.com.
Provided by Michelle S.
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine long grain parboiled white rice and wild rice.
- 2. Add 1 heaping tablespoon seasoning mix.
- 3. Cook rice with 2-1/4 cups chicken stock and a tablespoon of butter and the cranberries.
- 4. Bring to a boil.
- 5. Reduce heat and cover.
- 6. Cook for 25-30 minutes or until liquid is gone.
- 7. Stir in walnuts and scallions and serve.
Nutrition Facts : Calories 261.9, Fat 7.8, SaturatedFat 2, Cholesterol 7.6, Sodium 2492, Carbohydrate 41.6, Fiber 3.8, Sugar 8.4, Protein 9
HOLIDAY RICE PUDDING
This is not your standard rice pudding - studded with fruits and subtly spiced, it is a great alternative to pies or cakes.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags.
- Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes.
- Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes.
- Spoon into serving dishes and dust with cinnamon or cardamom.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 70.6 g, Cholesterol 14.8 mg, Fat 4.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 273.6 mg, Sugar 40.5 g
HOLIDAY RICE STUFFING
Number Of Ingredients 17
Steps:
- Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together. Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes. Mix all the stuffing ingredients together in bowl and season with salt and pepper. Bake in greased casserole dish, covered @ 250 for 30 minutes or till heated through
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love