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Pasta and Rice

Goodness, these are all disgustingly fattening, and, goodness, I want them all anyway!
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This is a good spicy shrimp, sausage, and rice dish. You can control the heat by adjusting the amount of spices used. From Southen Living.

Recipe #70504

This is my favorite thing to do with wild rice. It freezes well.

Recipe #9967

This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

Recipe #135394

1 Reviews |  By larchie

This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.

Recipe #274073

I remember this as being the de facto side dish, with a salad, to any lamb dish I had growing up, in my Greek grandparents' house. I make it quite often, and have never had a recipe, so beware, the measurements may be a bit off. I sometimes don't add the garlic and oregano, but they do add a nice zing to the dish.

Recipe #51018

A delicious pasta dish, easy to make and full of veggies. Be careful when adding salt as since the Proscuitto and Parmesan cheese is salty. The recipe comes from an Italian catering service.

Recipe #112066

My sister-in-law served this at a family function and it's been a hit ever since. No Cheese Whiz, just real cheddar cheese. Delicious, and kid-friendly. My now-grown son would request this when he came home from college. This recipe is very adaptable as well - add crushed Ritz crackers or panko crumbs on top during the last 5 minutes of cooking for a crunchy topping. Add bacon bits to the mixture for some extra flavor, or add a couple teaspoons of hot sauce for some heat. I also have used brown rice successfully with this recipe, and frozen broccoli cuts instead of chopped.

Recipe #105080

A favorite side dish at our house, this variety of an old favorite has a little bit of a bite to it.

Recipe #200172

I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.

Recipe #209543

This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.

Recipe #111976

Adapted from a recipe I saw in a diabetic e-cookbook (I can't believe it originally called for orange juice in that case?!). Feel free to use sugar-free/natural OJ but since carrot juice can be rough when eaten raw, I figured this was a nice and tasty way to soak up the nutrients in it and a grocer near me sells carrot juice real cheap. I use dried orange rind that I picked up at Whole Foods plus frozen carrot rounds. The book says this yields about 6 100-calorie servings.

Recipe #418684

Based this off a recipe I saw in my pasta cookbook, pumpkin has millions of savory possibilities that are just divine! Feel free to use all milk instead of the milk and cream mixture. This is so easy because it doesn't require making the cheese sauce on the stovetop. A tablespoon or two of brandy is a nice addition to the sauce.

Recipe #416039

I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas when they mean beans and therefore this dish is called rice with peas even though there are none in it.

Recipe #253359

I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.

Recipe #97905

This is one of the few recipes that stuck with me from my high school home Ec class. It is comfort food at it's finest

Recipe #393336

Some of my favorite ingredients put together. Yum!

Recipe #381525

5 Reviews |  By cookCol

This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.

Recipe #377967

It's fun to cook for my vegan neighbors, but also a challenge to come up with food that has texture in addition to good flavor.

Recipe #160631

Real Simple Magazine December 2004-January 2005

Recipe #294666

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