Pampered Pooch Rice And Lamb Casserole Food

PAMPERED POOCH RICE AND LAMB CASSEROLE

Steps:

• Combine rice and safflower oil in a saucepan over medium heat; stir and cook 2 minutes. Add the water, thyme, garlic powder, and bouillon. Cover, and cook 15 minutes more over medium heat, or until liquid is absorbed.
• Meanwhile, cook the ground lamb in a large skillet over medium heat until browned, about 10 minutes. Drain, then stir into the rice along with the Monterey Jack cheese until the cheese melts. Cool completely before serving.

LAMB AND RICE CASSEROLE

Steps:

• Trim fat from lamb shanks.
• In a heavy pot, brown well in butter.
• Add onions; saute until soft.
• Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
• salt and pepper.
• Bring to a boil.
• Cover and simmer 1-1/2 hours.
• When lamb is tender melt butter to bubbling in saucepan.
• Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
• Add remaining salt; set aside.
• Remove lamb shanks from pan.
• Measure broth and add water to measure 2-1/2 cups.
• Return shanks to pan.
• Bring to a boil.
• Stir in sauteed rice and butter.
• Simmer, covered, 30 minutes.
• Allow to stand, covered, 10 minutes before serving.
• Spoon yogurt over top of rice.

CREAMY RANCH PORK CHOPS AND RICE

Steps:

• Heat oil in skillet. Add chops and cook until browned.
• Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
• Serve with Ranch-Style Rice.

LEFTOVER LAMB & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a medium frying pan saute the onion in butter until soft and lightly browned.
• In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
• Bake covered for 45 minutes.

PAMPERED POOCH RICE AND LAMB CASSEROLE

Steps:

• Combine rice and safflower oil in a saucepan over medium heat; stir and cook 2 minutes. Add the water, thyme, garlic powder, and bouillon. Cover, and cook 15 minutes more over medium heat, or until liquid is absorbed.
• Meanwhile, cook the ground lamb in a large skillet over medium heat until browned, about 10 minutes. Drain, then stir into the rice along with the Monterey Jack cheese until the cheese melts. Cool completely before serving.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PAMPERED POOCH RICE AND LAMB CASSEROLE

Steps:

• Combine rice and safflower oil in a saucepan over medium heat; stir and cook 2 minutes. Add the water, thyme, garlic powder, and bouillon. Cover, and cook 15 minutes more over medium heat, or until liquid is absorbed.
• Meanwhile, cook the ground lamb in a large skillet over medium heat until browned, about 10 minutes. Drain, then stir into the rice along with the Monterey Jack cheese until the cheese melts. Cool completely before serving.