"kilikini" wrote:
> Duh'Wayne Bilgebottom wrote:
> > This is quick, easy, and pretty tasty. �Yes, detractors, I know it
> > could be made without the soup, but this was easier.
>
> > Creamy Parmesan Rice
>
> > 3/4 cup long grain rice
> > 1/2 cup grated parmesan cheese
> > 1/2 teaspoon freshly ground black pepper
> > 1/2 teaspoon paprika
> > 1/4 teaspoon granulated garlic
> > 1 tablespoon chopped fresh parsley
> > 1 can Campbell's Cheddar Cheese Soup
> > 1 cup water
>
> > Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
> > quart casserole. �Cover with lid or foil and bake at 375�F for 45
> > minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
> > once again, until mixture is thickened and creamy.
>
> My mom used to make something similar, but she'd omit the parm and add more
> cheddar cheese. �I haven't thought of that side dish in years!
>
> kili

That concoction reminds me of grade school cafeteria slop... typically
to make it slightly more attractive to 2nd graders it contained tube
steak coins... Duh'Wayne's ghoulish version is gruel only fit to slop
Cybersows.

Thank you.

I've been wondering about a rice recipe that does not involve boiling
the hell out of something.

I'll try it soon.

On Thu 07 Aug 2008 04:34:20p, Cuthbert Thistlethwaite told us...

> Thank you.
>
> I've been wondering about a rice recipe that does not involve boiling
> the hell out of something.
>
> I'll try it soon.
>

You're welcome. I hope you enjoy it!

--
Wayne Boatwright
-------------------------------------------
Thursday, 08(VIII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
This tagline is SHAREWARE! To
register, send me $10
-------------------------------------------

Cuthbert Thistlethwaite > wrote in
:

> Thank you.
>
> I've been wondering about a rice recipe that does not involve boiling
> the hell out of something.
>
> I'll try it soon.
>


You've never heard of rice casserole?

@@@@@ Now You're Cooking! Export Format

Kathy's Wild Rice Casserole

alan

1/3 cup wild rice; par boiled
1 cup long grain rice; uncooked
2.5 cups chicken stock
2 to 3 shallots; finely sliced
1.5 cup mushrooms; chopped
3/4 cup pecan halves
2 tbsps Butter
2 to 3 garlic cloves; minced
1/2 tsp lots of fresh ground black pepper

Sometimes I add crisp crumbled bacon too about 4 strips.

this time I toasted the pecans but it didn't seem to make a difference in
flavour. You could use sliced almonds

rinse well and par boil wild rice about 8 minutes.
mix with raw rinsed long grain rice and toss in the rest.
stir and bake at 350 about 45 min or till done.

tastes good but better the next day as left overs. (with chunks/slices of
meat from previous meal kinda a cold stir fry/salad).

I used salty canned stock so i didn't use salted butter or use salt
anywhere else in the recipe.

makes enough for more than 4 as a side dish. .


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

"Wayne Boatwright" > wrote in message
5.247...
> This is quick, easy, and pretty tasty. Yes, detractors, I know it could
> be
> made without the soup, but this was easier.
>
> Creamy Parmesan Rice
>
> 3/4 cup long grain rice
> 1/2 cup grated parmesan cheese
> 1/2 teaspoon freshly ground black pepper
> 1/2 teaspoon paprika
> 1/4 teaspoon granulated garlic
> 1 tablespoon chopped fresh parsley
> 1 can Campbell's Cheddar Cheese Soup
> 1 cup water
>
> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
> quart
> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
> until mixture is thickened and creamy.
>
> --
> Wayne Boatwright
> -------------------------------------------
> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats need to sample the contents of
> every pot on the stove.
> -------------------------------------------


Hey one of my favorite "comfort food" recipes involves not one, but 3 canned
soups...and I don't care what anyone says :-) It's called mock chow mein
(for reasons that remain a mystery to me to this very day! lol) and involves
browning ground beef with some onion, celery and green peppers (I use red
and orange because I don't like green), then adding rice, cream of mushroom
soup, cream of celery soup, and chicken gumbo soup, and water of course. It
simmers for a while and makes a hotdish that is tasty and filling and
reminds me of winters as a child.

kimberly

--
http://eating-sandiego.blogspot.com/

On Sat 09 Aug 2008 11:37:12a, Nexis told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>> could be made without the soup, but this was easier.
>>
>> Creamy Parmesan Rice
>>
>> 3/4 cup long grain rice
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon freshly ground black pepper
>> 1/2 teaspoon paprika
>> 1/4 teaspoon granulated garlic
>> 1 tablespoon chopped fresh parsley
>> 1 can Campbell's Cheddar Cheese Soup
>> 1 cup water
>>
>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>> once again, until mixture is thickened and creamy.
>>
>> --
>> Wayne Boatwright
>> -------------------------------------------
>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>> -------------------------------------------
>> -------------------------------------------
>> Cats need to sample the contents of
>> every pot on the stove.
>> -------------------------------------------
>
>
> Hey one of my favorite "comfort food" recipes involves not one, but 3
> canned soups...and I don't care what anyone says :-) It's called mock
> chow mein (for reasons that remain a mystery to me to this very day!
> lol) and involves browning ground beef with some onion, celery and green
> peppers (I use red and orange because I don't like green), then adding
> rice, cream of mushroom soup, cream of celery soup, and chicken gumbo
> soup, and water of course. It simmers for a while and makes a hotdish
> that is tasty and filling and reminds me of winters as a child.
>
> kimberly
>

Kimberly, please post the proportions. I would like give this a try.
There's always room for "comfort food".

--
Date: August 9th,2008

*******************************************
Countdown till Labor Day
3wks 1dys 12hrs 5mins
*******************************************
Things could be worse. Suppose your
errors were counted and recorded every
day, like those of a baseball player.
*******************************************

"Wayne Boatwright" > wrote in message
5.250...
> On Sat 09 Aug 2008 11:37:12a, Nexis told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could be made without the soup, but this was easier.
>>>
>>> Creamy Parmesan Rice
>>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup
>>> 1 cup water
>>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>>> once again, until mixture is thickened and creamy.
>>>
>>> --
>>> Wayne Boatwright
>>> -------------------------------------------
>>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>>> -------------------------------------------
>>> -------------------------------------------
>>> Cats need to sample the contents of
>>> every pot on the stove.
>>> -------------------------------------------
>>
>>
>> Hey one of my favorite "comfort food" recipes involves not one, but 3
>> canned soups...and I don't care what anyone says :-) It's called mock
>> chow mein (for reasons that remain a mystery to me to this very day!
>> lol) and involves browning ground beef with some onion, celery and green
>> peppers (I use red and orange because I don't like green), then adding
>> rice, cream of mushroom soup, cream of celery soup, and chicken gumbo
>> soup, and water of course. It simmers for a while and makes a hotdish
>> that is tasty and filling and reminds me of winters as a child.
>>
>> kimberly
>>
>
> Kimberly, please post the proportions. I would like give this a try.
> There's always room for "comfort food".
>
> --
> Date: August 9th,2008
>
> *******************************************
> Countdown till Labor Day
> 3wks 1dys 12hrs 5mins
> *******************************************
> Things could be worse. Suppose your
> errors were counted and recorded every
> day, like those of a baseball player.
> *******************************************

I'll have to check with Mom to be sure, but here's how I remember:

1 lb ground beef
1 med onion, chopped
about 1 1/2 cups chopped celery
2 peppers (green, red, yellow, orange..or any combo), small to med size,
chopped
2 cans cream of mushroom soup
1 can cream of celery soup
2 cans chicken gumbo soup (all soups are Campbell's around our place )
each can filled about 3/4 with water
2 cups of rice (white or brown or a combination)

Brown the ground beef and add the chopped veggies. My mom does this in her
big cast iron skillet, then transfers it to a roaster before adding the rest
of the ingredients), Add the soups and stir. Add the water and stir. Simmer
for 30 minutes, then add the rice and stir. Simmer 30 minutes, check for
liquid, adding more if needed. It usually takes anywhere from an hour to and
hour and a half for the rice to be cooked through, depending on the rice you
use, and the liquid to be absorbed. Don't let it get dry, this is a saucy,
creamy, comfort dish! ;-)

kimberly

--
http://eating-sandiego.blogspot.com/
http://www.revver.com/video/1100047/patriot-pilot/#

On Mon 11 Aug 2008 02:39:09a, Nexis told us...

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sat 09 Aug 2008 11:37:12a, Nexis told us...
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>>> could be made without the soup, but this was easier.
>>>>
>>>> Creamy Parmesan Rice
>>>>
>>>> 3/4 cup long grain rice
>>>> 1/2 cup grated parmesan cheese
>>>> 1/2 teaspoon freshly ground black pepper
>>>> 1/2 teaspoon paprika
>>>> 1/4 teaspoon granulated garlic
>>>> 1 tablespoon chopped fresh parsley
>>>> 1 can Campbell's Cheddar Cheese Soup
>>>> 1 cup water
>>>>
>>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>>>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>>>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>>>> once again, until mixture is thickened and creamy.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>> -------------------------------------------
>>>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>>>> -------------------------------------------
>>>> -------------------------------------------
>>>> Cats need to sample the contents of
>>>> every pot on the stove.
>>>> -------------------------------------------
>>>
>>>
>>> Hey one of my favorite "comfort food" recipes involves not one, but 3
>>> canned soups...and I don't care what anyone says :-) It's called mock
>>> chow mein (for reasons that remain a mystery to me to this very day!
>>> lol) and involves browning ground beef with some onion, celery and
>>> green peppers (I use red and orange because I don't like green), then
>>> adding rice, cream of mushroom soup, cream of celery soup, and chicken
>>> gumbo soup, and water of course. It simmers for a while and makes a
>>> hotdish that is tasty and filling and reminds me of winters as a
>>> child.
>>>
>>> kimberly
>>>
>>
>> Kimberly, please post the proportions. I would like give this a try.
>> There's always room for "comfort food".
>>
>> --
>> Date: August 9th,2008
>>
>> *******************************************
>> Countdown till Labor Day
>> 3wks 1dys 12hrs 5mins
>> *******************************************
>> Things could be worse. Suppose your
>> errors were counted and recorded every
>> day, like those of a baseball player.
>> *******************************************
>
> I'll have to check with Mom to be sure, but here's how I remember:
>
> 1 lb ground beef
> 1 med onion, chopped
> about 1 1/2 cups chopped celery
> 2 peppers (green, red, yellow, orange..or any combo), small to med size,
> chopped
> 2 cans cream of mushroom soup
> 1 can cream of celery soup
> 2 cans chicken gumbo soup (all soups are Campbell's around our place
> ) each can filled about 3/4 with water
> 2 cups of rice (white or brown or a combination)
>
> Brown the ground beef and add the chopped veggies. My mom does this in
> her big cast iron skillet, then transfers it to a roaster before adding
> the rest of the ingredients), Add the soups and stir. Add the water and
> stir. Simmer for 30 minutes, then add the rice and stir. Simmer 30
> minutes, check for liquid, adding more if needed. It usually takes
> anywhere from an hour to and hour and a half for the rice to be cooked
> through, depending on the rice you use, and the liquid to be absorbed.
> Don't let it get dry, this is a saucy, creamy, comfort dish! ;-)
>
> kimberly
>

Thanks so much, Kimberly! Copied and saved for a nice comfort food night.

--
Date: Monday, August 11th,2008

*******************************************
Countdown till Labor Day
2wks 6dys 18hrs 57mins
*******************************************
Never argue with a woman when she's
tired, or rested.
*******************************************

Wayne Boatwright wrote:

> This is quick, easy, and pretty tasty. Yes, detractors, I know it could be
> made without the soup, but this was easier.

> Creamy Parmesan Rice

> 3/4 cup long grain rice
> 1/2 cup grated parmesan cheese
> 1/2 teaspoon freshly ground black pepper
> 1/2 teaspoon paprika
> 1/4 teaspoon granulated garlic
> 1 tablespoon chopped fresh parsley
> 1 can Campbell's Cheddar Cheese Soup
> 1 cup water

> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2 quart
> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
> until mixture is thickened and creamy.


08-24-2008

I just finished trying this recipe out and the rice does not seem to
have cooked well in the process.

The flavor was nice, though, and I want to try again.

Did I miss something? Was I supposed to cook the rice first? Monitor my
oven temp closely (it can be uneven)?

TIA

On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...

> Wayne Boatwright wrote:
>
>> This is quick, easy, and pretty tasty. Yes, detractors, I know it could
be
>> made without the soup, but this was easier.
>
>> Creamy Parmesan Rice
>
>> 3/4 cup long grain rice
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon freshly ground black pepper
>> 1/2 teaspoon paprika
>> 1/4 teaspoon granulated garlic
>> 1 tablespoon chopped fresh parsley
>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>
>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
quart
>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
>> until mixture is thickened and creamy.
>
>
> 08-24-2008
>
> I just finished trying this recipe out and the rice does not seem to
> have cooked well in the process.
>
> The flavor was nice, though, and I want to try again.
>
> Did I miss something? Was I supposed to cook the rice first? Monitor my
> oven temp closely (it can be uneven)?
>
> TIA
>

Apart from the rice seeming not cooked enough, did it seem to have enough
liquid when finished or was it too dry? Was the cooking dish well-sealed?
Temperature is important, but more liquid (water or broth) will make the
rice more tender, as well as lengthing the cooking time if necessary,
perhaps to an hour? If the oven was too hot it could have boiled off
liquid faster and left the rice less tender and drier.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 11hrs 1mins
*******************************************
Radioactive cats have 18 half-lives.
*******************************************

> > 08-24-2008
> >
> > I just finished trying this recipe out and the rice does not seem to
> > have cooked well in the process.
> >
> > The flavor was nice, though, and I want to try again.
> >
> > Did I miss something? Was I supposed to cook the rice first? Monitor my
> > oven temp closely (it can be uneven)?
> >
> > TIA
> >

> Apart from the rice seeming not cooked enough, did it seem to have enough
> liquid when finished or was it too dry? Was the cooking dish well-sealed?
> Temperature is important, but more liquid (water or broth) will make the
> rice more tender, as well as lengthing the cooking time if necessary,
> perhaps to an hour? If the oven was too hot it could have boiled off
> liquid faster and left the rice less tender and drier.


Yes! That's it! It got too dry somehow . . .

I don't have a cover for the casserole I used, so tried a piece of foil
that has been lying around doing nothing, and it was a little loose . .
..

I have a round casserole with a proper lid to use next time.

Also I'm going to cut back on the garlic by about half next try.

But all that notwithstanding, thanks again for the nice easy recipe.

On Sun 24 Aug 2008 01:15:52p, Cuthbert Thistlethwaite told us...

>
>> > 08-24-2008
>> >
>> > I just finished trying this recipe out and the rice does not seem to
>> > have cooked well in the process.
>> >
>> > The flavor was nice, though, and I want to try again.
>> >
>> > Did I miss something? Was I supposed to cook the rice first? Monitor
my
>> > oven temp closely (it can be uneven)?
>> >
>> > TIA
>> >
>
>> Apart from the rice seeming not cooked enough, did it seem to have
enough
>> liquid when finished or was it too dry? Was the cooking dish well-
sealed?
>> Temperature is important, but more liquid (water or broth) will make the
>> rice more tender, as well as lengthing the cooking time if necessary,
>> perhaps to an hour? If the oven was too hot it could have boiled off
>> liquid faster and left the rice less tender and drier.
>
>
> Yes! That's it! It got too dry somehow . . .
>
> I don't have a cover for the casserole I used, so tried a piece of foil
> that has been lying around doing nothing, and it was a little loose . .
> .
>
> I have a round casserole with a proper lid to use next time.
>
> Also I'm going to cut back on the garlic by about half next try.
>
> But all that notwithstanding, thanks again for the nice easy recipe.
>

You're welcome. Let us know how it comes out next time.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 10hrs 36mins
*******************************************
We used to write taglines with pencil
& paper, my son.
*******************************************

> > Yes! That's it! It got too dry somehow . . .
> >
> > I don't have a cover for the casserole I used, so tried a piece of foil
> > that has been lying around doing nothing, and it was a little loose . .
> > .
> >
> > I have a round casserole with a proper lid to use next time.
> >
> > Also I'm going to cut back on the garlic by about half next try.
> >
> > But all that notwithstanding, thanks again for the nice easy recipe.
> >
>
> You're welcome. Let us know how it comes out next time.


I made this again, and this time made sure the foil was really tight! I
added some chicken breasts I had cooked and cut into little pieces.
Forgot to cut back on the garlic but it's no biggie. I left it in the
oven about 30 instead of 15 minutes after that stirring step. Making
sure the rice gets cooked.

It turned out great!

Since I live alone, I'm attracted to things I can eat for several days,
and this recipe appealed to me immediately, but I didn't get it right
until the second time.

That's two big score recipes from you, first your gingerbread, then this
casserole.

Thanks!

Wayne Boatwright > wrote in
5.247:

> On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...
>
>> Wayne Boatwright wrote:
>>
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could
> be
>>> made without the soup, but this was easier.
>>
>>> Creamy Parmesan Rice
>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or
>>> 2
> quart
>>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>>> Uncover, stir, and bake an additional 5-10 minutes, stirring once
>>> again, until mixture is thickened and creamy.
>>
>>
>> 08-24-2008
>>
>> I just finished trying this recipe out and the rice does not seem to
>> have cooked well in the process.
>>
>> The flavor was nice, though, and I want to try again.
>>
>> Did I miss something? Was I supposed to cook the rice first? Monitor
>> my oven temp closely (it can be uneven)?
>>
>> TIA
>>
>
> Apart from the rice seeming not cooked enough, did it seem to have
> enough liquid when finished or was it too dry? Was the cooking dish
> well-sealed? Temperature is important, but more liquid (water or
> broth) will make the rice more tender, as well as lengthing the
> cooking time if necessary, perhaps to an hour? If the oven was too
> hot it could have boiled off liquid faster and left the rice less
> tender and drier.
>

On the few occasions that I have cooked with canned soup and rice, I
have found that you need to add way more liquid than seems necessary.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Cuthbert Thistlethwaite" > wrote in message
...
>
> I just finished trying this recipe out and the rice does not seem to
> have cooked well in the process.
>
> The flavor was nice, though, and I want to try again.
>
> Did I miss something? Was I supposed to cook the rice first? Monitor my
> oven temp closely (it can be uneven)?
>

That reminded me of something that happened to me back when I was first
married. I was young and inexperienced with cooking and my husband at the
time never made me forget about a recipe I tried that had peanut butter with
pork chops.

But the rice thing was dangerous. lol I once made a meatloaf with uncooked
rice because the recipe said I could do it either uncooked or cooked. It
only affected the cooking time. But the rice was undercooked and it must
have finished cooking in my stomach because I had the most gawd-aweful pain
and ended up in the ER.

On Sun 24 Aug 2008 03:00:54p, Cheryl told us...

> "Cuthbert Thistlethwaite" > wrote in message
> ...
>>
>> I just finished trying this recipe out and the rice does not seem to
>> have cooked well in the process.
>>
>> The flavor was nice, though, and I want to try again.
>>
>> Did I miss something? Was I supposed to cook the rice first? Monitor
>> my oven temp closely (it can be uneven)?
>>
>
> That reminded me of something that happened to me back when I was first
> married. I was young and inexperienced with cooking and my husband at
> the time never made me forget about a recipe I tried that had peanut
> butter with pork chops.

I once had a recipe for pork chops that involved a sauce made with peanut
butter, thoe whole cooked with apple rings and sliced onions. It was
actually very good. I wish I could find it. I think I saw it in a mgazine.

> But the rice thing was dangerous. lol I once made a meatloaf with
> uncooked rice because the recipe said I could do it either uncooked or
> cooked. It only affected the cooking time. But the rice was
> undercooked and it must have finished cooking in my stomach because I
> had the most gawd-aweful pain and ended up in the ER.

OUCH!

A different example... There are two schools of thought on making stuffed
cabage rolls, using either raw or cooked rice. In either case, of course,
there is enough liquid involved for the rice to fully cook. I still prefer
using rice that is at least partically cooked. Porcupine balls, OTOH,
require using raw rice to achieve the rice sticking out of the meatballs as
it cooks. There is usually even more liquid involved, so that works.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 8hrs 30mins
*******************************************
I may have taught you everything *you*
know, but I haven't taught you
everything *I* know.