Rice/Grains

Instructions

1. Cook rice according to package directions and set aside. 
2. Heat 1/4 cup of oil in wok.
3. Add onions and garlic. Sauté.
4. Add ginger, soy sauce, teriyaki, and sugar.
5. Stir fry a few minutes.
6. Take up mixture and and set aside.
7. Heat 1/4 cup of oil in wok. Stir fry the remaining vegetables.
8. Mix all ingredients together in wok.
9. Add green onions and rice, mix well.

Instructions

1. Cook rice and set aside.
2. Heat a large pot over medium heat and add onions, bell peppers, garlic pork, and beef.
3. Sauté until meat is browned and vegetables are clear.
4. Add in seasoning while meat is browning.
5. Add dark roux and can of beef consommé and cook 5-10 minutes.
6. Add Worcestershire, beef stock, water, and beef base (and Tabasco if using).
7. Bring mixture to a boil and add Kitchen Bouquet and continue to boil 10-15 minutes.
8. Lower heat and simmer for another 15 minutes.
9. Stir in green onions and parsley or add it on top once completed.
10. Stir in cooked rice until completely incorporated.
11. Less rice can be used if you like it with more moisture.

Instructions

1.  In a large Dutch oven over medium heat, add canola oil.
2. Add liver and gizzards, cook until browned.
3. Pour off excess oil, let cool completely and add to food processor and pulse until ground. Do not make a paste.
4. Meanwhile, brown pork and beef in Dutch oven, pour off excess oil then add butter.
5. Add onion, bell pepper, and garlic and cook 5 minutes.
6. Add ground liver and gizzards.
7. Add 1 cup of water and simmer, covered 5 minutes more.
8. Uncover and continue cooking until water evaporates.
9. Cook rice in rice pot with chicken stock until done.
10. Add rice to pot with remaining salt, thyme, pepper, cayenne, and garlic powder.
11. Mix well and let simmer 5 minutes.
12. Slice green onions for garnish. Serve hot.

Instructions

1. Sauté onions and celery in butter or oil.
2. Chop up broccoli in food processor to desired piece sizes.
3. Add broccoli, cover and let steam 10 minutes over low heat.
4. Add soup, milk, water, cheese, salt, crackers, seasonings and rice.
5. Heat until boiling.
6. Pour into a buttered baking dish.
7. Top with 1/2 cup crushed crackers and 2 cups shredded cheddar cheese.
8. Bake at 350 for 20 to 30 minutes.

Instructions

1. Mix all ingredients together in a bowl.
2. Pour into a greased 9 x 13 pan.
3. Bake at 375F for 30 min.

Instructions

1. Combine corn, cornmeal, eggs, salt, baking soda, milk, melted butter, chiles, and half of the cheese.
2. Meanwhile, melt 2 tbsp butter in a 1 1/2 qt casserole dish or a 9-inch cast iron skillet.
3. Place in oven until butter is hot but not brown.
4. Pour the batter into the warm skillet and sprinkle with the remaining cheese.
5. Bake at 400F for 30-40 minutes.
6. Variations: (1) Add 1 chopped onion and ground pork sausage. (2) For a cowboy cornbread substitute 1 lb. ground beef for pork sausage. (3) For Jalapeno Cornbread use 1 cup of sour cream instead of milk and use 1/2 cup jalapeno peppers instead of chili peppers. (4) Use chopped onions and green peppers but no cream style corn or chili peppers.