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June 2019

Rice Recipes

Pumpkin Cake Recipes

Pumpkin Cake From Fred Goslin

Pumpkin Cake From Fred Goslin Recipe
1 Package(18.25)spice cake mi 1 1/2 c Libby's Pumpkin pie mi 4 Med. eggs 1 Envelope (1.25oz) whi...

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Antipasto Rice Recipe

Antipasto Rice recipe and other rice 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 Antipasto Rice recipe  PDF


Waldine Van Geffen VGHC42A 1 1/2 c Water
1/2 c Tomato juice
1 c Rice uncooked
1 ts Dried basil leavees
1 ts Dried oregano leaves
1/2 ts Salt optional
14 oz Can artichoke hearts drain,
quarter 1/2 c Oil pk tomatoes drain, chop
2 1/4 oz Can sliced rips olives drain
2 tb Parsley chopped
2 tb Lemon juice
1/2 ts Ground black pepper
2 tb Parmesan cheese grated
Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese. Source: The Sonoma Dried Tomato Cookbook (wrv)

Antipasto Rice recipe and other rice 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
697 people have voted
Last Reviewed on 2019-06-25



Tuesday, Jun 25 2019 Download & Print Antipasto Rice recipe  PDF   Rice recipes RSS   New

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3/4 ts Salt 2 c Fresh basil leaves packed 3/4 c Buttermilk 2 Green onions thinly sliced 3/4 c Mayonaise 1/2 ts Pepper 4 lb Firm ripe tomatoes Blend basil, buttermilk, green onions and salt in processor until smooth. Transfer to bowl. Add mayonnaise and pepper and whisk until dressing is smooth. Let stand 30 minutes. Season to taste with salt and pepper. Core and slice tomatoes. Arrange on platter. Spoon dressing over to coat. Garnish with basil leaves. ...

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