125 rice stuffing hot Recipes

roasting chickens, hot pepper paste (conimex), egg (beaten ), scallions (chopped ), spinach (dry and chopped ), rice (cooked ), smoked ham (small cubes ), dry sherry, soy sauce (lite ), gingerroot (fresh ), cinnamon stick, garlic cloves (crushed ), salt and pepper (to taste)

cabbage, olive oil, onions, chopped, ground beef or 1 lb ground lamb, garlic clove, cinnamon, salt & freshly ground black pepper, tomato paste, uncooked rice, tomato sauce (preferably homemade ), beef stock, pine nuts, toasted, butter , cut into pieces, lemon slice, eggs, fresh lemon juice, hot chicken broth

onion, chopped, green peppers, chopped, garlic cloves, chopped, hot sausage, sweet sausage, stewed tomatoes or 32 oz diced tomatoes, tomato sauce, uncooked long-grain white rice, worcestershire sauce, salt, pepper, sharp cheddar cheese, shredded

boiling water, cabbage (about 40 leaves), sauerkraut, drained, ground beef, ground pork, salt, pepper, chopped onion, raw converted rice, lemons, peeled and sliced, eggs, fresh lemon juice, hot chicken stock

all-purpose flour, salt, black pepper, chicken thighs, skinned (about 3 lb), garlic, thinly sliced, pitted prune (about 3-1/4 oz), pimento stuffed olive, minced fresh thyme or 2 tbsp dried thyme, grated fresh lemon rind, bay leaf, orange juice, rioja wine (you could use orange juice) or 1 cup dry red wine (you could use orange juice), honey, hot cooked wild rice or 2 cups hot cooked long-grain rice, chopped fresh parsley

olive oil, cubes smoked ham (about 1 3/4 cups), chopped onions, chopped red bell pepper, generous ) saffron threads, crumbled, hot spanish paprika or hot hungarian paprika, more) low-salt chicken broth, divided, arborio rice or medium-grain white rice, uncooked peeled deveined large shrimp, pimiento-stuffed green olives, halved

chicken flavored rice mix (e.g. rice a roni), mayonnaise, worcestershire sauce, lemon juice, curry powder, hot pepper sauce, marinated artichoke hearts, diced, green onions, chopped, pimento-stuffed green olives, chopped, green bell pepper, chopped

ground beef, jalapeno pepper, finely chopped, chopped onion, garlic clove, minced, diced tomatoes and green chilies, vegetable broth, granny smith apple, sliced pimento-stuffed green olives, raisins, cinnamon stick, toasted slivered almonds, hot cooked rice or flour tortilla

butter, divided, king arthur unbleached all-purpose flour, chicken broth, milk, chopped onion, crabmeat, drained, flaked and cartilage removed, mushroom stems and pieces, drained, crushed saltines (about 10 crackers), minced fresh parsley, salt, pepper, boneless skinless chicken breast halves (6 oz each), shredded swiss cheese, paprika, minced fresh parsley , optional, hot cooked rice , optional

red peppers, boneless skinless chicken breasts, sliced to resemble fine stir fry (2 whole breasts), onion, chopped, sweet kernel corn, pine nuts, cumin, hot chili flakes (optional), salt and pepper, cooked rice, roma tomatoes, chopped, chicken broth

green bell peppers, extra virgin olive oil, white onion, bulk sausage, ground beef, garlic powder, seasoned salt, pepper, minute rice, water, tomato soup, tomato sauce, red hot sauce, velveeta cheese (optional)

red pepper, boca meatless ground burger (or 1 boca original meatless burger, defrosted), onion, chopped, fat-free cheddar cheese, shredded, brown rice, cooked, taco seasoning mix, dry, tomato sauce, canned

head green cabbage , from asian sloppy joes, recipe follows, asian sloppy joes filling, hearty skillet rice , recipe follows, scallions, thinly sliced, tomato sauce , from asian sloppy joes, tomato sauce, low-sodium soy sauce, light brown sugar, tomato paste, cider vinegar, chopped garlic, chopped ginger, hot sauce, canola oil, yellow onion, diced, green bell pepper, seeded and diced, ground pork, kosher salt and freshly ground black pepper, head green cabbage, hamburger buns, toasted, white rice, canola oil, yellow onion, diced, zucchini, diced, red pepper flakes, slab deli ham, diced, kosher salt and freshly ground black pepper, eggs

hot paprika, salt, red cayenne pepper , optional, extra-virgin olive oil, sliced boneless, skinless chicken breast halves, about 1 1/2 lb total (see note ), dry white wine, stewed tomatoes, roasted red peppers, chopped, sliced, stuffed green olives, drained, fresh chopped parsley, yellow rice for serving

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

onion, finely chopped, green pepper, seeded and chopped, garlic, minced, olive oil, ground chuck, pimiento-stuffed olives, sliced, tomato, peeled, seeded, and chopped, tomato sauce, water, capers, wine vinegar, salt, bay leaf, dried whole oregano, brown sugar, drops hot sauce, nutmeg, hot cooked rice

all-purpose flour, salt, pepper, chuck roast, vegetable oil, pimiento-stuffed olives, undrained, onions, sliced, tomato puree, water, hot cooked rice, hot sauce

all-purpose flour, salt, black pepper, chicken thighs (about 3 lb), skinned, garlic cloves, thinly sliced, pitted prunes (about 3 1/4 oz), pimento-stuffed olives, minced fresh or 2 tsp dried thyme, grated lemon rind, bay leaf, orange juice, rioja or other dry red wine, honey, hot cooked wild rice blend or long-grain rice, chopped fresh parsley