How To make Rice, Cheese, Chili Medley
1 c Sour cream
4 oz Can chopped green chilli,
-drained 1 tb Dried parsley
3 c Hot cooked white or brown
-rice 12 oz Monterey jack (cut in
-strips) Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly
with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes. (Supposedly 6 servings...I doubt it!)
How To make Rice, Cheese, Chili Medley's Videos
Stir Fried Vegetables-Healthy Breakfast-Easy and quick recipe for snacks-diet food
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Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
From her famous sour cream noodle bake to a tater tot-topped breakfast casserole, these are Ree's ultimate comforting casserole recipes!
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0:00 - Intro
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Spicy Cheese Enchiladas + Mexican Rice Recipe
Today, I am cooking at home and making my Abuelita's enchiladas rojas or red enchiladas, but spicy. I will be using cheese and onion to fill these, but you can add shredded chicken or beef. The filling is versatile. You can also top it with what you prefer.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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⭐️ My Other Enchiladas RECIPE
INGREDIENTS
14 to 16 corn tortillas
10 oz (283 g) Oaxaca cheese
1/2 small onion (diced)
cooking oil for griddle
**Toppings**
Mexican sour cream
extra
**Red Enchilada Sauce**
12 dried guajillo chiles (cleaned and rinsed)
small piece of onion
2 cloves of garlic
1 tsp chicken bouillon powder
salt to taste
1 1/4 cups water or soaking liquid
1 chipotle pepper in adobo sauce
**Mexican Rice**
1 1/2 cups long-grain rice
2 large Roma tomatoes
2 cloves garlic
1 1/2 Tbsp chicken bouillon powder
2 3/4 cups water
1/4 piece of onion
1 tsp crushed cumin seeds
1/4 tsp black pepper
8 oz vegetable medley
How to make enchiladas
Authhentic Enchilladas Recipe
Cheese Enchiladas
Asian stir fried vegetables
It’s hard to pass on a plate of freshly stir-fried vegetables. Especially Asian style cooked in a hot wok. You can still use a frying pan on your domestic stove.
This recipe is so simple, quick to make and makes a great side dish to any Asian meal. If going meatless, you could easily make this your complete meal with a serve of rice. There’s plenty of nourishment and it’s a well-balanced healthy meal.
It’s best to first blanch the broccoli and carrots, but don’t overcook them, you still want to retain a bit of bite after stir frying. If you have a powerful wok burner, crank it up at the very end to get that smoky flavour. If not, don’t worry the verges will still be amazing! Always serve immediately, hot of the wok.
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Cajun Seafood, SIMPOL!
This incredibly delicious recipe is the best Cajun seafood you will ever try. It is made with rich, spicy, and buttery seafood boil sauce using very basic Cajun seasoning mix. It's the perfect dish to serve for family and friends ❤️
Ingredients:
Set A
2 pieces corn
2 pieces potatoes
Water for boiling
Set B
1 cup butter
1 head garlic
1 piece white onion
4 tablespoons cajun spices
1/2 kilo shrimps
3/4 kilo mussels
1 stalk Leeks (optional)
2 tablespoons soy sauce
1 teaspoon sugar
1 piece lemon juice
Salt and black pepper to taste
Parsley (optional)