Smack Your Brains Out Chicken And Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 chicken thighs
• 2 cups chicken stock or 2 cups broth
• 1 teaspoon salt (add to taste)
• 1 teaspoon pepper (add to taste)
• 1 garlic clove (or pre-chopped in jar)
• instant rice (or pasta which ever you prefer, follow instructions on box)
• 1 small onion

Recipe

• 1 preheat oven to 400°.
• 2 clean chicken and put in baking pan.
• 3 pour in the 2 cups of chicken stock or broth.
• 4 season chicken with salt and pepper put the chopped garlic cloves in the stock around the chicken.
• 5 slice onions and scatter on and around chicken.
• 6 put chicken in oven and cook for about 30min- or until chicken reaches internal temperture of 165°.
• 7 meanwhile cook instant rice or pasta (use chicken stock insted of water for more flavor).
• 8 season rice if needed.
• 9 when chicken is done strip the chicken from the bone
• 10 add the rice to a plate and then the chicken on top with the onion a little bit more rice on that.

Rice And Beef Hash

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1/2 cup onion, chopped
• 1/3 cup green bell pepper, chopped
• 1 (15 ounce) can diced tomatoes
• 2 cups cooked rice
• 1 tablespoon chili sauce
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mild cheddar cheese, shredded, 2% milk

Recipe

• 1 cook beef, onion, and bell pepper in large skillet over medium heat.
• 2 drain excess fat.
• 3 stir in tomatoes, rice, chili sauce, salt, and pepper.
• 4 reduce heat and cover.
• 5 simmer for 10 minutes.
• 6 sprinkle cheese over hash.
• 7 recover and cook until cheese is melted.

Slowly Deviled Beef

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 2 lbs stewing beef, cubed
• 1 (1 1/2 ounce) package sloppy joe seasoning mix
• 1 cup sliced celery
• 1 green pepper, chopped
• 1/2 cup water
• 2 tablespoons vinegar
• hot cooked rice or hot cooked egg noodles

Recipe

• 1 add all ingredients to a slow cooker; stir to mix.
• 2 cover and cook approximately 8-10 hours on low.
• 3 serve over cooked rice or noodles.

Rabbit In Mustard Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 5/8 kg rabbit, pieces (with bones, 3lbs 9oz)
• salt
• pepper, freshly ground
• 2 tablespoons mild mustard
• olive oil
• 4 medium onions, roughly chopped
• 6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
• 4 tablespoons flour
• 3 cups chicken stock
• 1 cup wine
• 2 teaspoons fresh thyme leaves
• 1 cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
• 3 -4 tablespoons dijon mustard
• thyme (to garnish)

Recipe

• 1 as indicated in the introduction i have doubled the sauce of the original recipe. you may therefore halve it if you are not as partial to sauce as i am.
• 2 preheat oven 180°c / 355°f / gas 2.
• 3 remove any visible fat from the rabbit meat. rinse rabbit meat under cold water and drain well with kitchen paper.
• 4 brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. generously salt and pepper the meat.
• 5 fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. use more oil if necessary. put browned meat aside.
• 6 fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. sprinkle with flour and stir. add wine and stock and bring to a boil while you keep stirring. add meat and thyme leaves.
• 7 cover with a lid and cook in the oven for 75-90 minutes or until tender. remove pot from oven and put on stove. add cream and 3 tablespoons of dijon mustard. mix and check if you want to add another tablespoon. season to taste. cook for a few minutes on the stove until the sauce is creamy.
• 8 serve on individual plates with mashed potatoes and vegetable of your choice. garnish meat with thyme sprigs or thyme leaves.

Mincemeat With Dried Fruit

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 1/2 cups dark raisins
• 1 1/2 cups golden raisins
• 1 1/2 cups dried currants
• 1 1/2 cups dried peaches, diced
• 1 1/2 cups dried apricots, diced
• 1 1/2 cups pitted dates, quartered
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/3 cup dark corn syrup
• 1 1/4 cups dark rum (or use an equal measure of apple juice or cider)
• 3/4 cup brown sugar, packed
• 1/4 cup apple syrup (see my recipe for apple cider syrup)
• 2 cups apple juice
• 7 tablespoons unsalted butter

Recipe

• 1 in large mixing bowl, combine both raisins, currants, peaches, apricots & dates. set aside.
• 2 in large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
• 3 add butter & bring to boil over medium heat. boil 3 minutes.
• 4 pour hot liquid over dried fruit & stir.
• 5 cool to room temperature.
• 6 when completely cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.

Rabbit Casserole With Onions And Wine Vinegar

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 rabbit, jointed
• 2 tablespoons tomato puree or 4 -5 fresh tomatoes, approximately 350 gr., chopped
• 2 bay leaves
• 4 tablespoons red wine vinegar
• 150 ml olive oil
• 1/4 teaspoon sugar
• 4 garlic cloves, peeled
• 300 ml hot water
• 1 small cinnamon stick
• salt and black pepper
• 4 g whole allspice
• 700 g onions, peeled but left whole
• 1 sprig rosemary
• 1 glass red wine

Recipe

• 1 cooking instructions:.
• 2 the same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (this only applies to wild varieties.) served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. a green salad is always welcomed as it adds a refreshing note.
• 3 rinse the rabbit pieces and put them in a salad bowl with the bay leaves. sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. take out and put on to a plate. when all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. then add the tomato puree or tomatoes, sugar and the hot water. season, cover and cook for about 1 hour. in the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. then cover and simmer for a further 15 minutes. serve with fried potatoes or plain rice and a green salad.

Rice And Beef Pilaf

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 300 g beef, minced
• 2 cups rice
• 1 medium onion
• 4 cups chicken stock
• 2 tablespoons oil
• black pepper
• salt

Recipe

• 1 heat the olive and fry the onion after dicing it.
• 2 add the beef and the spices and cook on medium heat until well-cooked.
• 3 add the rice and the chicken stock and cook on low heat until rice is done and absorbed all the water.
• 4 serve hot.