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July 2019

Casserole Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

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Pheasant Wild Rice Casserole Recipe

Pheasant Wild Rice Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pheasant Wild Rice Casserole recipe  PDF


Ingredients: 1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
(optional) Salt and pepper 1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds
Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mi ture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2 quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25 30 minutes. (To order Wild Rice Write: Ray Leinbach, Bo 202, Blackduck, MN, 56630)

Pheasant Wild Rice Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
696 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Pheasant Wild Rice Casserole recipe  PDF   Casserole recipes RSS   New

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Waldine Van Geffen VGHC42A 4 Fish fillets or steaks about 6oz ea, 3/4 thick 1/4 c Dried tomato bits 1/4 c Lemon juice 2 tb Chopped fresh thyme or 2 ts Dried thyme 4 ts Garlic minced Salt and pepper Preheat oven to 400. Cut 4 12 circles from kitchen parchment fold each circle in half. Unfold circles and place fish pieces ne t to folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and pepper, dividing equally. Refold paper over fish so that cut edges meet. Fold and roll cut edges up all the way around to seal packes securely. Place on baking sheet ...

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