Neckbone Rice Casserole Recipes

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

Steps:

• Preheat oven to 350f.
• Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
• Remove with slotted spoon and drain on a paper towel.
• Add stock to the pan, bring to a boil, scrape and deglaze.
• Add molasses to liquid, mix well.
• Butter a casserole dish, add rice.
• Mix the Onion, onion powder, and celery seeds.
• sprinkle 1/2 of the onion mix on the rice.
• Arrange neckbones on the rice.
• Sprinkle remainder of the onion mix over neckbones.
• Add the stock, molasses, and drippings mixture.
• Cover, bake for 1 hour.
• Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
• A WORD OF CAUTION!
• Don't try eating this while using paper napkins.
• You'll need at least one large cloth napkin per person, two for any one with a beard.

Steps:

• 1.first season the neck bones really well with salt/pepper. Sit aside.
• 2.bring big pot of water to a boil, then add neck bones.
• 3.Boil for around an hour, until ½ the water or a little more is gone.
• 4.Reserve 3 ½ - 4 cups of the boiled water, discard the rest.
• 5.Put the reserved water back in the pot and bring to a boil.
• 6.Add the rice, stir, and leave on the heat for 1 minute.
• 7.Remove from heat and put a lid on it. Let it stand 5-8 minutes. Then fluff the rice with a fork.
• 8.Serve.

Steps:

• 1. In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins.
• 2. Add the chicken broth, bell pepper, onion and shallots and boil for 20 more mins.
• 3. add the rice and simmer until the broth is absorbed by the rice and the rice is tender.
• 4. Serve.