On Thu, 7 Aug 2008 08:56:55 -0700 (PDT), Sheldon >
wrote:

>"kilikini" wrote:
>> sf wrote:
>> > "Vilco" wrote:
>>
>> > Thanks for the recipe. ?I'm a huge chicken when it comes to risotto.
>> > Love it, love it, love it.... but I'm afraid of making it for some
>> > reason, so it's one of my pleasures to order to order in a restaurant
>> > (and critique when they don't get it right).
>>
>> > I'm thinking risotto might be a good dish for a virtual cook-in over
>> > on the chat channel one day, because there are so many variations.
>>
>> I've never had risotto, believe it or not. ?I'm probably one of the few
>> people in this group who has never eaten it before. ?LOL.
>>
>> kili
>
>You're missing nothing... think guinea grits.

I bet that scared her off. She doesn't like grits and you're thinking
of polenta, not risotto.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Michael "Dog3" wrote:
> "Nancy Young" >
> : in rec.food.cooking
>
>> Gregory Morrow wrote:
>>
>>> Sounds cozy for a cool autumn evening, Wayne - and autumn is not
>>> *that* far away...
>>>
>>> :-)
>>
>> Maybe I'm not the only one already looking ahead to cooking
>> fall food? I was just thinking about that yesterday. Not to rush
>> summer or anything.
>
> Me too Nancy. This summer has not been all that great for my fave
> summer foods. Fall is right around the corner and I can't wait to
> start.
>
> Michael

Fall doesn't start around here until about October/November, but I'm in a
soupy mood. I'm definitely going to try Jill's Butternut soup this season!
:~)

kili

hahabogus wrote:
> "Nancy Young" > wrote

>> but I do have a hankering to make brisket or
>> pot roast or something like that.
>>
>
> In the summer that's what a smoker is for...brisket and smoked
> roasts. Even smoked meatloaf. And the smoked fruits ain't bad either.

I haven't gotten into the smoking thing, myself.

Question about smoking, and I'm serious, does it create a
lot of smoke, like the whole neighborhood gets smoked out,
or knows you're smoking something?

nancy

Thank you.

I've been wondering about a rice recipe that does not involve boiling
the hell out of something.

I'll try it soon.

On Thu 07 Aug 2008 04:34:20p, Cuthbert Thistlethwaite told us...

> Thank you.
>
> I've been wondering about a rice recipe that does not involve boiling
> the hell out of something.
>
> I'll try it soon.
>

You're welcome. I hope you enjoy it!

--
Wayne Boatwright
-------------------------------------------
Thursday, 08(VIII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
This tagline is SHAREWARE! To
register, send me $10
-------------------------------------------

"Nancy Young" > wrote in
news
> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> but I do have a hankering to make brisket or
>>> pot roast or something like that.
>>>
>>
>> In the summer that's what a smoker is for...brisket and smoked
>> roasts. Even smoked meatloaf. And the smoked fruits ain't bad either.
>
> I haven't gotten into the smoking thing, myself.
>
> Question about smoking, and I'm serious, does it create a
> lot of smoke, like the whole neighborhood gets smoked out,
> or knows you're smoking something?
>
> nancy
>

Well there is a smouldering fire...so I'd say yes anybody in the general
area would know somebody was smoking; just like anybody would know if you
had a fireplace lit or were BBQing. But no column of smoke visible for
miles kinda thing. Your neighbours wouldn't need gasmasks or be anymore
put off than if you BBQ and they could smell that. I sit beside my
smoker..well maybe a foot away, so there can't be that much smoke (I have
lung problems...remember). But there are small clouds of smoke, but not
dense thick choking clouds...more along the lines of campfire clouds of
smoke. Your neighbors could still enjoy thier backyard...hell you could
enjoy your back yard. A more common complaint might be you drank too much
beer and got rowdy while tending the smoker.


PS No the fire trucks won't be racing to your door...not THAT much smoke.

--

The house of the burning beet-Alan

Cuthbert Thistlethwaite > wrote in
:

> Thank you.
>
> I've been wondering about a rice recipe that does not involve boiling
> the hell out of something.
>
> I'll try it soon.
>


You've never heard of rice casserole?

@@@@@ Now You're Cooking! Export Format

Kathy's Wild Rice Casserole

alan

1/3 cup wild rice; par boiled
1 cup long grain rice; uncooked
2.5 cups chicken stock
2 to 3 shallots; finely sliced
1.5 cup mushrooms; chopped
3/4 cup pecan halves
2 tbsps Butter
2 to 3 garlic cloves; minced
1/2 tsp lots of fresh ground black pepper

Sometimes I add crisp crumbled bacon too about 4 strips.

this time I toasted the pecans but it didn't seem to make a difference in
flavour. You could use sliced almonds

rinse well and par boil wild rice about 8 minutes.
mix with raw rinsed long grain rice and toss in the rest.
stir and bake at 350 about 45 min or till done.

tastes good but better the next day as left overs. (with chunks/slices of
meat from previous meal kinda a cold stir fry/salad).

I used salty canned stock so i didn't use salted butter or use salt
anywhere else in the recipe.

makes enough for more than 4 as a side dish. .


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> Question about smoking, and I'm serious, does it create a
>> lot of smoke, like the whole neighborhood gets smoked out,
>> or knows you're smoking something?
>
> Well there is a smouldering fire...so I'd say yes anybody in the
> general area would know somebody was smoking; just like anybody would
> know if you had a fireplace lit or were BBQing. But no column of
> smoke visible for miles kinda thing. Your neighbours wouldn't need
> gasmasks or be anymore put off than if you BBQ and they could smell
> that. I sit beside my smoker..well maybe a foot away, so there can't
> be that much smoke (I have lung problems...remember). But there are
> small clouds of smoke, but not dense thick choking clouds...more
> along the lines of campfire clouds of smoke.

Thanks! I've wondered about that anyway, if I got a smoker would
it annoy the neighbors, but what actually prompted me to ask is that
one of my not-so-close neighbors has been burning wood for days to
the point it's smoking out like a half an acre. Much thick smoke.

Don't know what they're doing and thought If that's what smoking
food is like, it's not for me.

>Your neighbors could
> still enjoy thier backyard...hell you could enjoy your back yard. A
> more common complaint might be you drank too much beer and got rowdy
> while tending the smoker.

(laugh) Not likely.

> PS No the fire trucks won't be racing to your door...not THAT much
> smoke.

Heh. I wouldn't want that. Thank you!

nancy

On Fri, 08 Aug 2008 01:12:48 GMT, "Michael \"Dog3\"" >
wrote:

>Bleh... ketchup on hot dogs should be illegal.

I agree! Maybe we can get our congresspersons to attach a rider
outlawing ketchup on hotdogs to a crucial bill that needs to be
passed. Sometimes we need to take action and this is one of them!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Sheldon wrote:

> Don't appologize to that greasy strunza... everyone else knows what
> you meant... and you wrote it correctly, the dago accent is a nice a
> toucha.

You're in a nice mood, I see... Some vulture pooped on your windshield? LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Victor Sack wrote:
> kilikini > wrote:
>
>> I'm Googling recipes and what I'm understanding is that it's kind of
>> like an Italian fried rice? Add your olive oil, chopped onion, take
>> out the onion, put in the raw rice, slowly pour in simmering liquid
>> and if it needs more liquid use wine. After that add your remaining
>> ingredients. Am I even close?
>
> No.
>
> The basic method is the old "toast the rice in oil or butter,
> optionally add some wine, letting it evaporate for the most part,
> then keep *gradually* adding hot liquid ladle-by-ladle as needed over
> some 20-30 minutes, mix in some butter and parmesan or pecorino at
> the end, while stirring constantly throughout the whole process."
>
> The rice must be the right kind, as exemplified by Arborio, Carnaroli,
> or Vialone nano, though there are many other recognised, but little
> known "risotto" rice varieties.
>
> The desired creamy effect is achieved by the gradual rubbing off the
> outside starch of rice grains during stirring with only a small amount
> of liquid present at any one time. The texture and mouthfeel of the
> resulting rice is unlike anything you can achieve by using other types
> of rice or methods of preparation. Any other version is a
> more-or-less-successful compromise designed to save time or effort.
>
> Victor

Thanks, Victor!

kili

On Thu, 07 Aug 2008 15:28:13 GMT, Wayne Boatwright wrote:

> On Thu 07 Aug 2008 08:01:48a, blake murphy told us...
>
>> On Wed, 6 Aug 2008 22:21:08 -0700 (PDT), wrote:
>>

>>> I never worry about what anyone else thinks about what goes into the
>>> food I eat. If it tastes good it tastes good and that's all that
>>> matters.
>>
>> except for ketchup on hot dogs. someone must maintain Standards.
>>
>> your pal,
>> blake
>>
>
> LOL! What standards would those be? There are standards at many levels.
> :-)

loose standards.

your pal,
blake

On Thu, 07 Aug 2008 21:39:40 -0700, sf wrote:

> On Fri, 08 Aug 2008 01:12:48 GMT, "Michael \"Dog3\"" >
> wrote:
>
>>Bleh... ketchup on hot dogs should be illegal.
>
> I agree! Maybe we can get our congresspersons to attach a rider
> outlawing ketchup on hotdogs to a crucial bill that needs to be
> passed. Sometimes we need to take action and this is one of them!

i'd be surprised if the city government in chicago hasn't addressed this
vital matter. beats mucking about with foie gras.

your pal,
blake

On Thu, 07 Aug 2008 08:27:21 -0700, sf wrote:

> On Thu, 07 Aug 2008 14:55:13 GMT, blake murphy
> > wrote:
>
>>On Thu, 7 Aug 2008 10:25:38 -0400, kilikini wrote:
>>
>>> sf wrote:
>>>> On Thu, 07 Aug 2008 07:26:04 GMT, "Vilco" > wrote:
>>>>
>>>> Thanks for the recipe. I'm a huge chicken when it comes to risotto.
>>>> Love it, love it, love it.... but I'm afraid of making it for some
>>>> reason, so it's one of my pleasures to order to order in a restaurant
>>>> (and critique when they don't get it right).
>>>>
>>>> I'm thinking risotto might be a good dish for a virtual cook-in over
>>>> on the chat channel one day, because there are so many variations.
>>>>
>>>
>>> I've never had risotto, believe it or not. I'm probably one of the few
>>> people in this group who has never eaten it before. LOL.
>>>
>>> kili
>>
>>i'm not sure i have either, but i'll call you heathen anyway.
>>
>>your pal,
>>blake
>
> You're a real pal, Blake! What would we do without you?
>
>

they call me the sunshine spreader. well, some of them.

your pal,
blake

blake murphy wrote:

> On Thu, 07 Aug 2008 21:39:40 -0700, sf wrote:
>
> > On Fri, 08 Aug 2008 01:12:48 GMT, "Michael \"Dog3\"" >
> > wrote:
> >
> >>Bleh... ketchup on hot dogs should be illegal.
> >
> > I agree! Maybe we can get our congresspersons to attach a rider
> > outlawing ketchup on hotdogs to a crucial bill that needs to be
> > passed. Sometimes we need to take action and this is one of them!
>
> i'd be surprised if the city government in chicago hasn't addressed this
> vital matter. beats mucking about with foie gras.


IIRC Chicawgo recently won the top award as a "Nanny City", e.g. the US city
with the most meddling/social engineering type laws and such...

We also have a corrupt governor who tries to curry favor by handing out
"freebies" to groups of constituents...I think his next plan will be to give
every kid under 35 a FREE fuzzy pet...

At least the foie gras ban was rescinded...

<sigh>


--
Best
Greg

"Michael "Dog3"" > wrote in message
. ..
> blake murphy >
> : in rec.food.cooking
>
>> On Wed, 6 Aug 2008 22:21:08 -0700 (PDT), wrote:
>>
>>> On Aug 6, 11:32�pm, Wayne Boatwright >
>>> wrote:
>>>> This is quick, easy, and pretty tasty. �Yes, detractors, I know it
>>>> could be made without the soup, but this was easier.
>>>>
>>>> Creamy Parmesan Rice
>>>>
>>>> 3/4 cup long grain rice
>>>> 1/2 cup grated parmesan cheese
>>>> 1/2 teaspoon freshly ground black pepper
>>>> 1/2 teaspoon paprika
>>>> 1/4 teaspoon granulated garlic
>>>> 1 tablespoon chopped fresh parsley
>>>> 1 can Campbell's Cheddar Cheese Soup
>>>> 1 cup water
>>>>
>>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or
>>>> 2 quart casserole. �Cover with lid or foil and bake at 375�F for
>>>> 45 minutes. � Uncover, stir, and bake an additional 5-10 minutes,
>>>> stirring once again, until mixture is thickened and creamy. �
>>>>
>>>> --
>>>> � � � � � � �Wayne Boatwright � � � � � �
>>>
>>> I never worry about what anyone else thinks about what goes into the
>>> food I eat. If it tastes good it tastes good and that's all that
>>> matters.
>>
>> except for ketchup on hot dogs. someone must maintain Standards.
>
> Bleh... ketchup on hot dogs should be illegal. I must have mustard and
> onions on hot dogs. Same with burgers except add pickle.
>
> Michael
>
>
>

I know folks that put ketchup on filet mignon. Yech!

Hot Dogs: Sauerkraut, relish or onions in tomato sauce. Mustard-brown-NOT
yellow.

"Nancy Young" > wrote in message
news
> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> but I do have a hankering to make brisket or
>>> pot roast or something like that.
>>>
>>
>> In the summer that's what a smoker is for...brisket and smoked
>> roasts. Even smoked meatloaf. And the smoked fruits ain't bad either.
>
> I haven't gotten into the smoking thing, myself.
>
> Question about smoking, and I'm serious, does it create a
> lot of smoke, like the whole neighborhood gets smoked out,
> or knows you're smoking something?
>
> nancy

Yup. But the neighbors will be envious of the smell.

"Wayne Boatwright" > wrote in message
5.247...
> This is quick, easy, and pretty tasty. Yes, detractors, I know it could
> be
> made without the soup, but this was easier.
>
> Creamy Parmesan Rice
>
> 3/4 cup long grain rice
> 1/2 cup grated parmesan cheese
> 1/2 teaspoon freshly ground black pepper
> 1/2 teaspoon paprika
> 1/4 teaspoon granulated garlic
> 1 tablespoon chopped fresh parsley
> 1 can Campbell's Cheddar Cheese Soup
> 1 cup water
>
> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
> quart
> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
> until mixture is thickened and creamy.
>
> --
> Wayne Boatwright
> -------------------------------------------
> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats need to sample the contents of
> every pot on the stove.
> -------------------------------------------


Hey one of my favorite "comfort food" recipes involves not one, but 3 canned
soups...and I don't care what anyone says :-) It's called mock chow mein
(for reasons that remain a mystery to me to this very day! lol) and involves
browning ground beef with some onion, celery and green peppers (I use red
and orange because I don't like green), then adding rice, cream of mushroom
soup, cream of celery soup, and chicken gumbo soup, and water of course. It
simmers for a while and makes a hotdish that is tasty and filling and
reminds me of winters as a child.

kimberly

--
http://eating-sandiego.blogspot.com/

On Sat 09 Aug 2008 11:37:12a, Nexis told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>> could be made without the soup, but this was easier.
>>
>> Creamy Parmesan Rice
>>
>> 3/4 cup long grain rice
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon freshly ground black pepper
>> 1/2 teaspoon paprika
>> 1/4 teaspoon granulated garlic
>> 1 tablespoon chopped fresh parsley
>> 1 can Campbell's Cheddar Cheese Soup
>> 1 cup water
>>
>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>> once again, until mixture is thickened and creamy.
>>
>> --
>> Wayne Boatwright
>> -------------------------------------------
>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>> -------------------------------------------
>> -------------------------------------------
>> Cats need to sample the contents of
>> every pot on the stove.
>> -------------------------------------------
>
>
> Hey one of my favorite "comfort food" recipes involves not one, but 3
> canned soups...and I don't care what anyone says :-) It's called mock
> chow mein (for reasons that remain a mystery to me to this very day!
> lol) and involves browning ground beef with some onion, celery and green
> peppers (I use red and orange because I don't like green), then adding
> rice, cream of mushroom soup, cream of celery soup, and chicken gumbo
> soup, and water of course. It simmers for a while and makes a hotdish
> that is tasty and filling and reminds me of winters as a child.
>
> kimberly
>

Kimberly, please post the proportions. I would like give this a try.
There's always room for "comfort food".

--
Date: August 9th,2008

*******************************************
Countdown till Labor Day
3wks 1dys 12hrs 5mins
*******************************************
Things could be worse. Suppose your
errors were counted and recorded every
day, like those of a baseball player.
*******************************************

"Wayne Boatwright" > wrote in message
5.250...
> On Sat 09 Aug 2008 11:37:12a, Nexis told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could be made without the soup, but this was easier.
>>>
>>> Creamy Parmesan Rice
>>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup
>>> 1 cup water
>>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>>> once again, until mixture is thickened and creamy.
>>>
>>> --
>>> Wayne Boatwright
>>> -------------------------------------------
>>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>>> -------------------------------------------
>>> -------------------------------------------
>>> Cats need to sample the contents of
>>> every pot on the stove.
>>> -------------------------------------------
>>
>>
>> Hey one of my favorite "comfort food" recipes involves not one, but 3
>> canned soups...and I don't care what anyone says :-) It's called mock
>> chow mein (for reasons that remain a mystery to me to this very day!
>> lol) and involves browning ground beef with some onion, celery and green
>> peppers (I use red and orange because I don't like green), then adding
>> rice, cream of mushroom soup, cream of celery soup, and chicken gumbo
>> soup, and water of course. It simmers for a while and makes a hotdish
>> that is tasty and filling and reminds me of winters as a child.
>>
>> kimberly
>>
>
> Kimberly, please post the proportions. I would like give this a try.
> There's always room for "comfort food".
>
> --
> Date: August 9th,2008
>
> *******************************************
> Countdown till Labor Day
> 3wks 1dys 12hrs 5mins
> *******************************************
> Things could be worse. Suppose your
> errors were counted and recorded every
> day, like those of a baseball player.
> *******************************************

I'll have to check with Mom to be sure, but here's how I remember:

1 lb ground beef
1 med onion, chopped
about 1 1/2 cups chopped celery
2 peppers (green, red, yellow, orange..or any combo), small to med size,
chopped
2 cans cream of mushroom soup
1 can cream of celery soup
2 cans chicken gumbo soup (all soups are Campbell's around our place )
each can filled about 3/4 with water
2 cups of rice (white or brown or a combination)

Brown the ground beef and add the chopped veggies. My mom does this in her
big cast iron skillet, then transfers it to a roaster before adding the rest
of the ingredients), Add the soups and stir. Add the water and stir. Simmer
for 30 minutes, then add the rice and stir. Simmer 30 minutes, check for
liquid, adding more if needed. It usually takes anywhere from an hour to and
hour and a half for the rice to be cooked through, depending on the rice you
use, and the liquid to be absorbed. Don't let it get dry, this is a saucy,
creamy, comfort dish! ;-)

kimberly

--
http://eating-sandiego.blogspot.com/
http://www.revver.com/video/1100047/patriot-pilot/#

On Mon 11 Aug 2008 02:39:09a, Nexis told us...

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sat 09 Aug 2008 11:37:12a, Nexis told us...
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>>> could be made without the soup, but this was easier.
>>>>
>>>> Creamy Parmesan Rice
>>>>
>>>> 3/4 cup long grain rice
>>>> 1/2 cup grated parmesan cheese
>>>> 1/2 teaspoon freshly ground black pepper
>>>> 1/2 teaspoon paprika
>>>> 1/4 teaspoon granulated garlic
>>>> 1 tablespoon chopped fresh parsley
>>>> 1 can Campbell's Cheddar Cheese Soup
>>>> 1 cup water
>>>>
>>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>>>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>>>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>>>> once again, until mixture is thickened and creamy.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>> -------------------------------------------
>>>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>>>> -------------------------------------------
>>>> -------------------------------------------
>>>> Cats need to sample the contents of
>>>> every pot on the stove.
>>>> -------------------------------------------
>>>
>>>
>>> Hey one of my favorite "comfort food" recipes involves not one, but 3
>>> canned soups...and I don't care what anyone says :-) It's called mock
>>> chow mein (for reasons that remain a mystery to me to this very day!
>>> lol) and involves browning ground beef with some onion, celery and
>>> green peppers (I use red and orange because I don't like green), then
>>> adding rice, cream of mushroom soup, cream of celery soup, and chicken
>>> gumbo soup, and water of course. It simmers for a while and makes a
>>> hotdish that is tasty and filling and reminds me of winters as a
>>> child.
>>>
>>> kimberly
>>>
>>
>> Kimberly, please post the proportions. I would like give this a try.
>> There's always room for "comfort food".
>>
>> --
>> Date: August 9th,2008
>>
>> *******************************************
>> Countdown till Labor Day
>> 3wks 1dys 12hrs 5mins
>> *******************************************
>> Things could be worse. Suppose your
>> errors were counted and recorded every
>> day, like those of a baseball player.
>> *******************************************
>
> I'll have to check with Mom to be sure, but here's how I remember:
>
> 1 lb ground beef
> 1 med onion, chopped
> about 1 1/2 cups chopped celery
> 2 peppers (green, red, yellow, orange..or any combo), small to med size,
> chopped
> 2 cans cream of mushroom soup
> 1 can cream of celery soup
> 2 cans chicken gumbo soup (all soups are Campbell's around our place
> ) each can filled about 3/4 with water
> 2 cups of rice (white or brown or a combination)
>
> Brown the ground beef and add the chopped veggies. My mom does this in
> her big cast iron skillet, then transfers it to a roaster before adding
> the rest of the ingredients), Add the soups and stir. Add the water and
> stir. Simmer for 30 minutes, then add the rice and stir. Simmer 30
> minutes, check for liquid, adding more if needed. It usually takes
> anywhere from an hour to and hour and a half for the rice to be cooked
> through, depending on the rice you use, and the liquid to be absorbed.
> Don't let it get dry, this is a saucy, creamy, comfort dish! ;-)
>
> kimberly
>

Thanks so much, Kimberly! Copied and saved for a nice comfort food night.

--
Date: Monday, August 11th,2008

*******************************************
Countdown till Labor Day
2wks 6dys 18hrs 57mins
*******************************************
Never argue with a woman when she's
tired, or rested.
*******************************************

Wayne Boatwright wrote:

> This is quick, easy, and pretty tasty. Yes, detractors, I know it could be
> made without the soup, but this was easier.

> Creamy Parmesan Rice

> 3/4 cup long grain rice
> 1/2 cup grated parmesan cheese
> 1/2 teaspoon freshly ground black pepper
> 1/2 teaspoon paprika
> 1/4 teaspoon granulated garlic
> 1 tablespoon chopped fresh parsley
> 1 can Campbell's Cheddar Cheese Soup
> 1 cup water

> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2 quart
> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
> until mixture is thickened and creamy.


08-24-2008

I just finished trying this recipe out and the rice does not seem to
have cooked well in the process.

The flavor was nice, though, and I want to try again.

Did I miss something? Was I supposed to cook the rice first? Monitor my
oven temp closely (it can be uneven)?

TIA

On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...

> Wayne Boatwright wrote:
>
>> This is quick, easy, and pretty tasty. Yes, detractors, I know it could
be
>> made without the soup, but this was easier.
>
>> Creamy Parmesan Rice
>
>> 3/4 cup long grain rice
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon freshly ground black pepper
>> 1/2 teaspoon paprika
>> 1/4 teaspoon granulated garlic
>> 1 tablespoon chopped fresh parsley
>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>
>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
quart
>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
>> until mixture is thickened and creamy.
>
>
> 08-24-2008
>
> I just finished trying this recipe out and the rice does not seem to
> have cooked well in the process.
>
> The flavor was nice, though, and I want to try again.
>
> Did I miss something? Was I supposed to cook the rice first? Monitor my
> oven temp closely (it can be uneven)?
>
> TIA
>

Apart from the rice seeming not cooked enough, did it seem to have enough
liquid when finished or was it too dry? Was the cooking dish well-sealed?
Temperature is important, but more liquid (water or broth) will make the
rice more tender, as well as lengthing the cooking time if necessary,
perhaps to an hour? If the oven was too hot it could have boiled off
liquid faster and left the rice less tender and drier.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 11hrs 1mins
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> > 08-24-2008
> >
> > I just finished trying this recipe out and the rice does not seem to
> > have cooked well in the process.
> >
> > The flavor was nice, though, and I want to try again.
> >
> > Did I miss something? Was I supposed to cook the rice first? Monitor my
> > oven temp closely (it can be uneven)?
> >
> > TIA
> >

> Apart from the rice seeming not cooked enough, did it seem to have enough
> liquid when finished or was it too dry? Was the cooking dish well-sealed?
> Temperature is important, but more liquid (water or broth) will make the
> rice more tender, as well as lengthing the cooking time if necessary,
> perhaps to an hour? If the oven was too hot it could have boiled off
> liquid faster and left the rice less tender and drier.


Yes! That's it! It got too dry somehow . . .

I don't have a cover for the casserole I used, so tried a piece of foil
that has been lying around doing nothing, and it was a little loose . .
..

I have a round casserole with a proper lid to use next time.

Also I'm going to cut back on the garlic by about half next try.

But all that notwithstanding, thanks again for the nice easy recipe.

Wayne Boatwright > wrote in
5.247:

> On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...
>
>> Wayne Boatwright wrote:
>>
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could
> be
>>> made without the soup, but this was easier.
>>
>>> Creamy Parmesan Rice
>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or
>>> 2
> quart
>>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>>> Uncover, stir, and bake an additional 5-10 minutes, stirring once
>>> again, until mixture is thickened and creamy.
>>
>>
>> 08-24-2008
>>
>> I just finished trying this recipe out and the rice does not seem to
>> have cooked well in the process.
>>
>> The flavor was nice, though, and I want to try again.
>>
>> Did I miss something? Was I supposed to cook the rice first? Monitor
>> my oven temp closely (it can be uneven)?
>>
>> TIA
>>
>
> Apart from the rice seeming not cooked enough, did it seem to have
> enough liquid when finished or was it too dry? Was the cooking dish
> well-sealed? Temperature is important, but more liquid (water or
> broth) will make the rice more tender, as well as lengthing the
> cooking time if necessary, perhaps to an hour? If the oven was too
> hot it could have boiled off liquid faster and left the rice less
> tender and drier.
>

On the few occasions that I have cooked with canned soup and rice, I
have found that you need to add way more liquid than seems necessary.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sun 24 Aug 2008 01:15:52p, Cuthbert Thistlethwaite told us...

>
>> > 08-24-2008
>> >
>> > I just finished trying this recipe out and the rice does not seem to
>> > have cooked well in the process.
>> >
>> > The flavor was nice, though, and I want to try again.
>> >
>> > Did I miss something? Was I supposed to cook the rice first? Monitor
my
>> > oven temp closely (it can be uneven)?
>> >
>> > TIA
>> >
>
>> Apart from the rice seeming not cooked enough, did it seem to have
enough
>> liquid when finished or was it too dry? Was the cooking dish well-
sealed?
>> Temperature is important, but more liquid (water or broth) will make the
>> rice more tender, as well as lengthing the cooking time if necessary,
>> perhaps to an hour? If the oven was too hot it could have boiled off
>> liquid faster and left the rice less tender and drier.
>
>
> Yes! That's it! It got too dry somehow . . .
>
> I don't have a cover for the casserole I used, so tried a piece of foil
> that has been lying around doing nothing, and it was a little loose . .
> .
>
> I have a round casserole with a proper lid to use next time.
>
> Also I'm going to cut back on the garlic by about half next try.
>
> But all that notwithstanding, thanks again for the nice easy recipe.
>

You're welcome. Let us know how it comes out next time.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 10hrs 36mins
*******************************************
We used to write taglines with pencil
& paper, my son.
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"Cuthbert Thistlethwaite" > wrote in message
...
>
> I just finished trying this recipe out and the rice does not seem to
> have cooked well in the process.
>
> The flavor was nice, though, and I want to try again.
>
> Did I miss something? Was I supposed to cook the rice first? Monitor my
> oven temp closely (it can be uneven)?
>

That reminded me of something that happened to me back when I was first
married. I was young and inexperienced with cooking and my husband at the
time never made me forget about a recipe I tried that had peanut butter with
pork chops.

But the rice thing was dangerous. lol I once made a meatloaf with uncooked
rice because the recipe said I could do it either uncooked or cooked. It
only affected the cooking time. But the rice was undercooked and it must
have finished cooking in my stomach because I had the most gawd-aweful pain
and ended up in the ER.

On Sun 24 Aug 2008 03:00:54p, Cheryl told us...

> "Cuthbert Thistlethwaite" > wrote in message
> ...
>>
>> I just finished trying this recipe out and the rice does not seem to
>> have cooked well in the process.
>>
>> The flavor was nice, though, and I want to try again.
>>
>> Did I miss something? Was I supposed to cook the rice first? Monitor
>> my oven temp closely (it can be uneven)?
>>
>
> That reminded me of something that happened to me back when I was first
> married. I was young and inexperienced with cooking and my husband at
> the time never made me forget about a recipe I tried that had peanut
> butter with pork chops.

I once had a recipe for pork chops that involved a sauce made with peanut
butter, thoe whole cooked with apple rings and sliced onions. It was
actually very good. I wish I could find it. I think I saw it in a mgazine.

> But the rice thing was dangerous. lol I once made a meatloaf with
> uncooked rice because the recipe said I could do it either uncooked or
> cooked. It only affected the cooking time. But the rice was
> undercooked and it must have finished cooking in my stomach because I
> had the most gawd-aweful pain and ended up in the ER.

OUCH!

A different example... There are two schools of thought on making stuffed
cabage rolls, using either raw or cooked rice. In either case, of course,
there is enough liquid involved for the rice to fully cook. I still prefer
using rice that is at least partically cooked. Porcupine balls, OTOH,
require using raw rice to achieve the rice sticking out of the meatballs as
it cooks. There is usually even more liquid involved, so that works.

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 8hrs 30mins
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I may have taught you everything *you*
know, but I haven't taught you
everything *I* know.

> > Yes! That's it! It got too dry somehow . . .
> >
> > I don't have a cover for the casserole I used, so tried a piece of foil
> > that has been lying around doing nothing, and it was a little loose . .
> > .
> >
> > I have a round casserole with a proper lid to use next time.
> >
> > Also I'm going to cut back on the garlic by about half next try.
> >
> > But all that notwithstanding, thanks again for the nice easy recipe.
> >
>
> You're welcome. Let us know how it comes out next time.


I made this again, and this time made sure the foil was really tight! I
added some chicken breasts I had cooked and cut into little pieces.
Forgot to cut back on the garlic but it's no biggie. I left it in the
oven about 30 instead of 15 minutes after that stirring step. Making
sure the rice gets cooked.

It turned out great!

Since I live alone, I'm attracted to things I can eat for several days,
and this recipe appealed to me immediately, but I didn't get it right
until the second time.

That's two big score recipes from you, first your gingerbread, then this
casserole.

Thanks!

On Sun 07 Sep 2008 03:12:58p, Cuthbert Thistlethwaite told us...

> I made this again, and this time made sure the foil was really tight! I
> added some chicken breasts I had cooked and cut into little pieces.
> Forgot to cut back on the garlic but it's no biggie. I left it in the
> oven about 30 instead of 15 minutes after that stirring step. Making
> sure the rice gets cooked.
>
> It turned out great!
>
> Since I live alone, I'm attracted to things I can eat for several days,
> and this recipe appealed to me immediately, but I didn't get it right
> until the second time.
>
> That's two big score recipes from you, first your gingerbread, then this
> casserole.
>
> Thanks!


You're welcome! I'm glad it worked out for you. Sometimes there are
differences in ovens that will alter the results. As long as you found
what works for you, that's the most important thing.

I'm glad to know you're enjoying the recipes!

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
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