Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


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Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


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Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


VIEW THE RECEIPT

Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


VIEW THE RECEIPT

Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


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Careys Autumn Pumpkin Pie

8 Servings
Pumpkin American
Winter Thanksgiving Christmas Bake pumpkin Desserts Pumpkin American

3/4 cup ar
1 teaspoon namon
1/2 teaspoon ger
1/2 teaspoon meg
1/2 teaspoon t
2 tablespoons ur
1 cup pkin
1 cup porated milk
2 s, well beaten
2 tablespoon garine melted
1/4 cup le syrup

1Combine sugar, spices and flour. 2Add all other ingredients and beat until smooth. 3Pour into unbaked pie shell. 4Bake at 400 for 10 minutes. 5Reduce oven temperature to 325 and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.


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Careys Traditional Gyro Meat

Click here for a larger picture of Careys Traditional Gyro Meat
8 Servings
Lamb
Mediterranean
Main Dish Sandwiches Snacks Gyro Meat Careys Greek Pita flatbread Lamb pork Grill Slow cook Mediterranean

1/2 on, cut into chunks
1 pound ground b
1 pound und beef
1 tablespoon minced lic
1 teaspoon dried gano
1 teaspoon ground in
1 teaspoon dried joram
1 teaspoon ground dried emary
1 teaspoon ground dried me
1 teaspoon ground ck pepper
1/4 teaspoon sea t

DIRECTIONS Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat oven to 325 degrees F (165 degrees C). Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.


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Careys Meatloaf

60 Servings
Ground Beef
American
Main Dish Liked Advance Winter Ground Beef American

15 pound und beef
2 ea ons diced fine
8 ea ery stalks diced fine
2 ea Green per diced fine
2 cups sup
1 1/2 cups ak sauce ( A-1 ) Best
8 ea s
2 cups k
5 cups Bread crumbs
2 tablespoons soning salt
3 tablespoons per
8 ea lic clove minced
1 tablespoon in

* Note* May sub japanese bread crumbs, crackers, oatmeal, for bread crumbs. *Note* may use regular salt or a montreal seasoning in place of seasoning salt. Mix all ingredients well in mixer with dough hook, approx 5 minutes. ( do not over mix as this will create a heavy , tough meatloaf.). Then shape into 2 large , long loafs nin a roasting pan. take the time to compact and smooth it out using 1 cup catsup on each loaf. Add small amount of water to pan, cover with foil and cook at 350 degrees for 1 1/2 hrs uncover last 20 minutes. Let rest, remove and transfer to different pan..enjoy!! * note* this recipe is obviously planned out for large quantity in an industrial setting.


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