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    You are in: Home / Cookbooks / Rice/Pasta
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    122 recipes in

    Rice/Pasta

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    This is so good and very pretty. I made a huge batch for a potluck and someone else did too--mine was gone theirs was barely touched. Wild rice is popular in MN.

    Recipe #124202

    6 Reviews |  By Devora

    This flavorful rice is a good accompaniment to any Middle Eastern meal.

    Recipe #196658

    adapted from 'Cooking Light' to suit my family's tastes.

    Recipe #161095

    When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.

    Recipe #27520

    From The Food and Cooking of Spain, Africa and the Middle East. These are nice with dishes with creamy sauces. Posted for ZWT III.

    Recipe #231463

    If you think Alfredo sauce- that divine mixture of butter, cheese and cream-takes time and patience and is best left to those in white toques, this 15 minute recipe may change your mind. The recipe is courtesy Real Simple Solutions.

    Recipe #133437

    I'm always amazed at how many people ask me "How do you get your rice so perfect?" Martin Yan told me! Not personally, of course. That would've been much cooler, though. Anyways, no one can ever remember what I told them, so I'm posting it here.

    Recipe #180569

    88 Reviews |  By PaulaG

    This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

    Recipe #113983

    This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego.

    Recipe #186131

    This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!

    Recipe #247474

    6 Reviews |  By Brenda.

    This is a very popular, very rich pasta dish.

    Recipe #169856

    13 Reviews |  By Jaymee

    Something new to try. I used a combination of recipes for this one and it tastes very much like the pancit I enjoyed from the many Filipino friends I made while my hubby was in the Navy. It looks like more work than it actually is...try it and have some fun.

    Recipe #61723

    This is one of the UK's favourite dishes. Lovely recipe, please try it and enjoy!

    Recipe #222777

    Cooled with cilantro & scallion, this rice is also heated with a chile kick. Adapted from Gourmet magazine - July 2006.

    Recipe #177513

    I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

    Recipe #240456

    3 Reviews |  By Molidol

    Many years ago my husband asked me if I could make spaghetti sauce from his mother’s lasagna recipe and so I played with the recipe until I came up with this one. Everyone that we have shared this meal with has just loved it and requested my recipe, so it has become a family favorite in our friends homes as well. *This is a very meaty sauce so you might want to add more tomato sauce or use less meat to suit your taste.

    Recipe #222306

    21 Reviews |  By mosma

    These are the best sesame noodles I have ever had. They are so easy to make, and they come out fantastic every time.

    Recipe #215461

    8 Reviews |  By Geema

    This is not for everyone...just us anchovy lovers.

    Recipe #55263

    2 Reviews |  By sheri77

    This is from an italian cookbook that i won at a social about 10 years ago. It's one of the easier recipes in the book. Very tasty.

    Recipe #131686

    2 Reviews |  By Sage

    Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain.

    Recipe #225932

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