AUNT HELEN'S RICE PILAF
My Aunt Helen used to make this to accompany her Sunday Rib Roasts or a thick and juicy London Broil. Aunt Helen passed away twenty years ago but her Rice Pilaf recipe remains a favorite of ours. It's very simple to prepare, no frills, but very tasty.
Provided by Crabzilla
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over moderate heat.
- Add birds nest angel hair pasta and stir constantly until nicely browned.
- Be careful, as the pasta can burn VERY quickly.
- Add rice to the pot and blend with pasta.
- Add the chicken broth, salt, and garlic powder.
- Bring to boil.
- Reduce heat to a simmer and cook for about 20-25 minutes.
- When cooked, stir and let set for about 5-10 minutes.
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
AUNT HELEN'S OPERA FUDGE
This is sort of a fru-fru fudge. I don't know if anyone makes it anymore, but my Aunt Helen did and I loved it. You will need a large candy-making marble slab or something similar that will stay cold.
Provided by retiree09
Categories Candy
Time 35m
Yield 1 log, 15 serving(s)
Number Of Ingredients 3
Steps:
- Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
- Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
- Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
- Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.
Nutrition Facts : Calories 600.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 72.5, Sodium 23.3, Carbohydrate 107.8, Sugar 105.7, Protein 1.4
MARY HELEN'S BRUSCHETTA DI POMODORI
Mary Helen lived in Italy for some time and came back with some great recipes ... this is one of them.
Provided by Hill Family
Categories Low Cholesterol
Time 10m
Yield 8-12 slices
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a bowl combine the tomatoes, basil, olive oil vinegar and salt. Toss well.
- Place the bread on a baking sheet and broil both sides lightly (about 2 min total)
- Remove and rub one side with slice of garlic clove.
- Arrange bread garlic side up and spoon on topping.
- Serve at once.
Nutrition Facts : Calories 252.2, Fat 8, SaturatedFat 1.3, Sodium 330.3, Carbohydrate 37.7, Fiber 1.9, Sugar 2.6, Protein 7.9
RICE AND NOODLE PILAF
This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
- Add the rice, stir to combine, and add the remaining tablespoon of butter.
- Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.
CHICKEN RICE PILAF
This recipe was given to me by my girlfriend over twenty years ago. I take it to our weekly church potluck and it is a hit.
Provided by 68Ranchero
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margerine in a casserole dish.
- Brown orzo.
- Add boiling water and chicken broth, and stir.
- Add rice and stir.
- Cook in 350 degree oven for 30 minutes.
- For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
- Use your imagination.
Nutrition Facts : Calories 206.5, Fat 7.9, SaturatedFat 1.4, Sodium 138.8, Carbohydrate 30, Fiber 0.6, Sugar 0.2, Protein 3.2
RICE COOKER RICE PILAF
My husband loves this rice pilaf. Everytime I make rice he requests it. Hopefull you'll like it too! It takes a little extra preparation than a rice mix, but I think it's well worth it. You can also use wild rice, instead of white rice, but you'll need to add more liquid and it will take longer to cook.
Provided by strawberrybird
Categories White Rice
Time 25m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
- Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
- Stir briefly to distribute ingredients.
- Set to cook. When done, let sit for 10 minutes.
- Stir and enjoy!
- Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!
Nutrition Facts : Calories 227.6, Fat 4.2, SaturatedFat 0.6, Sodium 267.9, Carbohydrate 40.3, Fiber 2.1, Sugar 0.9, Protein 6.2
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