Neckbone Rice Casserole Food

EASY RICE BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

NECK BONES & RICE

Steps:

• Heat grease or oil in a Dutch oven or large pot over medium-high heat.
• Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
• Add onions, stir then continue cooking for 5 minutes.
• Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil - just slowly simmer.
• Taste stock for seasoning then add more salt and pepper if needed.
• Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn't sticking to the bottom of the pot.
• Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.

FOUR-CHEESE RICE CASSEROLE

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture. , In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well., Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted.

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

NECKBONE & RICE CASSEROLE

Steps:

• Preheat oven to 350f.
• Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
• Remove with slotted spoon and drain on a paper towel.
• Add stock to the pan, bring to a boil, scrape and deglaze.
• Add molasses to liquid, mix well.
• Butter a casserole dish, add rice.
• Mix the Onion, onion powder, and celery seeds.
• sprinkle 1/2 of the onion mix on the rice.
• Arrange neckbones on the rice.
• Sprinkle remainder of the onion mix over neckbones.
• Add the stock, molasses, and drippings mixture.
• Cover, bake for 1 hour.
• Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
• A WORD OF CAUTION!
• Don't try eating this while using paper napkins.
• You'll need at least one large cloth napkin per person, two for any one with a beard.

NECK BONES 'N RICE

Steps:

• 1.first season the neck bones really well with salt/pepper. Sit aside.
• 2.bring big pot of water to a boil, then add neck bones.
• 3.Boil for around an hour, until ½ the water or a little more is gone.
• 4.Reserve 3 ½ - 4 cups of the boiled water, discard the rest.
• 5.Put the reserved water back in the pot and bring to a boil.
• 6.Add the rice, stir, and leave on the heat for 1 minute.
• 7.Remove from heat and put a lid on it. Let it stand 5-8 minutes. Then fluff the rice with a fork.
• 8.Serve.

HEARTY RICE CASSEROLE

Steps:

• Combine all of the ingredients in a greased 4-qt. baking dish; mix well. Cover tightly and bake at 350° for 60-70 minutes or until the rice is tender.

CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
• Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
• Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
• Bake 40 minutes in preheated oven, until bubbly and golden brown.

TURKEY NECKS WITH RICE

Steps:

• In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
• Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
• Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
• Bake at 375 degrees for one hour.

TUNA UNUSUAL CASSEROLE

Steps:

• Combine the first three items, boil, stir occasionally.
• Stir in macaroni and remove from heat.
• Add tuna and 2/3 of the cheese.
• Pour into a two quart casserole and cover.
• Bake at 425 degrees for 20 minutes.
• Stir once then sprinkle with remaining cheese.
• Bake 5 minutes more.

CHEESY MEXI-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.