Grandma’s brown rice doesn’t need much explanation or description. It’s the all time favorite side dish from adults to kids. Three ingredients is all you need. It’s super easy and oh so good! It’s the best dish to accompany any steak, meat, or fish.
- 2 Cups of White Rice
- 2 Cans of Campbell’s Beef Consomme (10.5 ounces)
- 1 Stick of Butter (can use 1/2 stick to cut down on fat)
- Preheat oven to 350 degrees. Place all ingredients in a glass casserole or corning ware dish (1.5 or 2 quarts). Cover and cook for 45-50 minutes, stir rice halfway through.
There is nothing better than getting that “hand me down” recipe passed on from generations. This stuffed pepper recipe is compliments of my awesome mother in law, Nancy Sievers. I’ve been making this recipe for over 12 years. Making recipes from your childhood brings back so many fond memories so we agreed to have some recipes from each side of the family. It has worked out great!
This recipe is another favorite in this household. I love it and my kids love it. Do my kids eat the pepper? No, except my 10 year old, Jack, who has a very sophisticated palate. He loves everything. He may not eat the entire pepper but he will eat a lot of it. Heck, the best part of this recipe is the stuffing anyway.
It’s super easy to make. You can even make these peppers in advance…refridgerate or freeze. One key to this recipe is the last 15 minutes of cook time…make sure you do not forget to uncover and let them get a little browned on top, without drying out of course.
- 4 Large Green Peppers (prefer 4 lobes)
- 2 Cups of Boiling Salt Water
- 1 Can Tomato Sauce (8 ounces)
- 1/2 Pound of Ground Beef
- 3/4 Cup of Rice
- 1 Teaspoon of Salt
- 1/4 Teaspoon of Pepper
- 1 Tablespoon or more of Chopped Onion
- Dash of Crush Red Pepper (optional)
- Heat oven to 350 degrees.
- Cut a thin circular slice from the stem of each pepper. Wash inside and out, removing all seeds and membranes.
- Cook peppers in boiling water for 5 minutes. Drain and cool.
- Mix all the other ingredients together in a large bowl.
- Stuff Peppers lightly with the meat mixture. Stand upright in a baking dish.
- Cover and bake 45 minutes. Uncover peppers and bake another 15 minutes.
Stuffed peppers are not complete without ketchup! I double this recipe every time I make it because it is so easy and we gobble it up every time.
This recipe has been in the family for a very long time. I enjoyed it as a kid growing up so I must give all credit to my Mom for this one. I believe it’s a favorite at this house, because we love anything with Lipton – French Onion Soup Mix. It flavors everything – oh so good, including this one dish meal recipe that is ideal for any family!
- 6 Chicken Breasts
- 2-3 Celery Stalks (chopped)
- 2 Cups or more of Carrots (chopped)
- 1/4 Cup of Butter
- 1 Cup of uncooked Rice
- 1 Package of Lipton Dry Onion Soup Mix
- 2 Cups of Water
- Preheat the oven to 350 degrees. Meanwhile, sauté chicken in butter until lightly browned. Remove chicken and sauté carrots and celery in the same pan. You may have to add more butter.
- Spray a 9 by 13 glass dish with Pam. In a separate bowl, mix rice and onion soup mix together. Spread evenly on the bottom of the glass dish.
- Put chicken on top of rice mixture, then put vegetables all over. Evenly pour water in dish.
- Cover dish with foil and bake for one hour.
**You can omit the butter and use oil or Pam if you want to make this recipe lighter. The butter however, adds great flavoring.