Time 30m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through.
Time 50m Yield 8 servings Number Of Ingredients 22 Steps:
In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Time 1h10m Yield 8 Number Of Ingredients 11 Steps:
Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain. Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice. Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes. Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients. Put into a greased 1-1/2 qt casserole dish. Cover and bake at 350* for 25 minutes.
Time 17m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat your broiler to high. Heat the rice in your microwave until it’s warmed through. Place the rice in a flameproof casserole or baking dish and toss with the melted butter, the chopped cilantro, parsley, lime zest and Parmesan. Place the dish under the broiler for 5 to 7 minutes, until the cheese is browned. Season with salt and pepper and serve.
Yield 4 serving(s) Number Of Ingredients 8 Steps:
Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelette and cut into fine shreds. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelette shreds and ham. Toss all together and serve hot on a serving dish.
