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7. Green Bean Wild Rice Casserole. A twist on the classic green bean casserole, this recipe adds a wild rice blend to the mix (and cream of mushroom soup, of course). The veggie casserole packs in ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
This hearty, comforting casserole dish relies on frozen pierogies—small potato-filled dumplings sold near the frozen ravioli—and “is perfect for a busy weeknight or to take to a friend or ...
A beef and rice soup. Kheer/Payas/Payasam: Indian subcontinent: Sweet dish of rice cooked in milk with dry fruit and sugar or jaggery. Cooled before serving. Khichdi: Indian subcontinent: Rice cooked with lentils, vegetables and spices Kiampong: Philippines: A Filipino glutinous rice casserole with toasted peanuts and scallions. Kiping: Philippines
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
[12] [14] The Busan variant of the dish also led to the development of dwaeji gukbap, a pork-based rice dish. [38] The dish used American sausages, which tend to be greasier and saltier than Korean ones. Modern budae-jjigae is instead made with milder ingredients, and seasoning is added to the soup. [26]