Parmesan And Rice Spoon Bread Food

PARMESAN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 450°.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
• Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
• Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.

VIRGINIA SPOON BREAD

Steps:

• Place a medium baking dish (about 8 inches square) in a cold oven. Preheat oven to 400 degrees F. The dish will warm up while the oven heats.
• Meanwhile, stir cornmeal into boiling water. Add eggs one at a time, mixing well after each addition.
• Add salt. Dissolve baking powder in 3 tablespoons of milk. Add the baking powder mixture to the remaining 1 cup of milk. Add milk and baking powder mixture to the cornmeal.
• Butter the hot baking dish. Transfer mixture to the buttered dish. Bake at 400 degrees F for 30 minutes. Serve spoon bread warm from the oven!

EASY CREAMY GARLIC AND PARMESAN RICE

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
• Cover with foil and put in the oven to cook for 40-45 minutes.
• Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
• When the rice is done- stir, serve immediately and enjoy!

TEX-MEX SPOON BREAD (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees F.
• Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
• Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
• Add onion mixture and beaten eggs to the cornmeal mixture.
• Season with salt and pepper.
• In a separate bowl, beat the egg whites with sugar until stiff.
• Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
• Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
• Sprinkle Parmesan cheese on top.
• Place the pan in a larger pan partly filled with warm weater.
• Bake for 45 to 60 minutes.
• Allow the spoon bread to set for 5 minutes before serving.

PARMESAN RICE PILAF

Steps:

• Melt butter in a medium sauce pan on medium heat.
• Add rice, cook and stir three minutes.
• Stir in chicken broth,garlic powder,parsley flakes and pepper.
• Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
• Stir in parmesan cheese and sliced almonds.

PARMESAN REGGIANO CHEESE BREAD

Steps:

• Mixing and storing the dough: Mix the yeast, salt and sugar with the water in a 5-quart bowl,or lidded (not airtight) food container.
• Mix the dry ingredients and the cheese without kneading, using a spoon. You may need wet hands to incorporate the last bit of flour.
• Cover (not airtight), and allow to rest at room temperature until dough has risen and collapsed (or flattened on top), about 2 hours.
• Refrigerate the dough in a lidded (not airtight) container for use over the next 7 days.
• On baking day, dust the surface of the dough. Cut into 1-pound or grapefruit-sized pieces. Dust your working surface with flour. Quickly shape into loaves. For twists, divide each ball in half, make two long strands and twist together. Allow the dough to rest and rise on a pizza peel or cookie sheet dusted with cornmeal.
• Preheat the oven to 450 degrees. Place a broiler tray half-filled with water on the lower rack to create steam while baking.
• Brush the loaves with egg wash. Bake in the oven for about 25 minutes, or until deeply browned and firm in the center. Smaller or larger loaves will require adjustments in baking time.
• Allow to cool before slicing or eating.

BAKED PARMESAN RICE WITH SAUSAGE, PEPPERS AND MUSHROOMS

Steps:

• Grease a "huge" oven proof fry pan with a fitted lid, or use a large oven proof pot skillet.
• In the frypan, heat oil on medium-high heat.
• Add in the sausages, and saute for 5 minutes, or until browned.
• Transfer to a bowl.
• Pour some of the fat from the skillet if desired, and discard the rest.
• Set oven to 350 degrees.
• To the same skillet/frypan, saute the onions and garlic for about 5 minutes until soft.
• Add in the red bell pepper, mushrooms and zucchini; saute, stirring occasionally (about 5-6 minutes).
• Stir in the uncooked rice; toss to coat.
• Add in the chicken stock; bring to a boil, and stir in the grated Parmesan cheese, basil, pepper and browned sausage; mix well with a spoon.
• Bake in the same fypan for 25 minutes, or until rice is done to desired texture.
• Delicious!

BUTTERED PARMESAN RICE

Steps:

• In large saucepan, bring water to a boil.
• Add rice, stir, reduce heat to low.
• Cover and cook for 20 minutes.
• In skillet, melt butter until lightly browned.
• Mix rice and parmesan cheese.
• Place in serving bowl.
• Drizzle butter over rice.
• Sprinkle with parsley.

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

PARMESAN AND RICE SPOON BREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9 1/2-inch deep-dish pie plate (1 1/2 quarts).
• Simmer rice, milk, water, and salt, uncovered, in a 3-quart heavy saucepan over low heat, stirring frequently, until very thick, about 20 minutes. Remove from heat and stir in butter, then yolks and cheese. Transfer to a large bowl and cool to room temperature, then stir in chives and pepper.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at high speed until mixture just holds soft peaks, then fold into rice mixture. Pour into pie plate and bake until golden brown and just set, 20 to 25 minutes.