Spanish Rice

-2 cups rice
-3/4 c. oil
-1/2 c. tomato sauce
-6 stems cilantro (optional)
-1 tsp. salt
-1 tsp. minced garlic
-4 cups water
-1 tsp. chicken flavored bouillon cube
-Dash of cumin
-Dash of garlic pepper

DIRECTIONS:
1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes.

Red Lobster Cheddar Bay Biscuits

1/2 cup finely shredded cheddar cheese
2 cups Bisquick (break up lumps before measuring)
2/3 cup milk
2 Tablespoons margarine
1/8 tsp garlic powder
1/8 salt or 1/4 tsp garlic salt
1/4 tsp parsley flakes, cumbled
Heat oven to 400 degrees. Stir cheese into Bisquick. Add milk, mix well.
Cover baking sheet with parchment paper and drop onto paper. Put 2nd baking sheet under first.
Cook in upper 1/3 of oven 12 minutes. Remove from pan.
Melt margarine. Add garlic, salt, parsley. Brush over biscuits. Serve warm. Makes 12.

Mashed Potatoes - a la Food Network

- serves 8 to 10 -
Ingredients

4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper
Procedure

1. Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.

2. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.

3. In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.
The Clever Cook Could:

* Peel the potatoes and purée with a potato ricer for a very smooth consistency
* Add 1 cup freshly grated Parmesan cheese or 1 or 2 tablespoons prepared horseradish or a squirt of wasabi paste
* Add 3 finely chopped leeks sautéed in olive oil to the mashed potatoes just before serving

Green Bean Casserole

Ingredients
For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Broccoli Salad

6 cups broccoli florets
2 cups grapes (Red grapes are prettier than green in this recipe, but I've used both)
About 6-7 slices of bacon, cooked crisp and crumbled
1/2 cup sweet onion, finely chopped (I have forgotten this and it's still great)
1/2 cup sharp cheddar cheese, grated
1/2 cup craisins
1/2 cup peanuts

(By the way, I didn’t measure any of this – just threw in handfuls of everything.)

Dressing:
1 cup mayo (or miracle whip)
1/4 cup sugar
2 T. apple cider vinegar

You could easily make this a main dish by adding a small pasta and some cooked, cubed chicken.

Best Black Bean Dip Ever

1 can black beans drained
1 green bell pepper
1 small onion
2 or 3 cloves garlic
1 tsp seasoned salt (or more to taste)
1 heaping Tbls ground cumin
dash cayenne pepper
1/4 c oil

In food processor- onions, pepper, garlic and beans. Add spices and mix well.

Heat oil in skillet - pour in bean mix. Cook over medium to high heat stirring constantly. Cook approx. 20 minutes or until bean mix has thickened. Serve hot, warm or even cold with chips, veggies or warm tortillas. Makes an awesome quesadilla filling too.

Green Bean and Artichoke Casserole

2 (16-ounce) packages frozen French-cut green beans, thawed
1 (14-ounce) can artichoke hearts, quartered and drained
2 cups Italian bread crumbs
½ cup olive oil
1 tablespoon minced garlic
1/3 cup grated Parmesan cheese

(I halved the recipe but used the entire 14-ounce can of artichokes)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the green beans, artichoke hearts, bread crumbs, olive oil, garlic and cheese. Place in a 3-quart oblong casserole coated with non-stick cooking spray, and bake for 30 minutes, or until lightly browned. Serve.

Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.