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:

• 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:

• 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:

• 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:

• Combine the first three items, boil, stir occasionally.
• Stir in macaroni and remove from heat.
• Add tuna and 2/3 of the cheese.
• Pour into a two quart casserole and cover.
• Bake at 425 degrees for 20 minutes.
• Stir once then sprinkle with remaining cheese.
• Bake 5 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Steps:

• Heat oven to 325°F.
• Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
• In large bowl, combine rice, both soups and water; mix well. Pour into baking dish.
• Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.
• Bake at 325°F for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is not longer pink, its juices run clear and skin is slightly crisp.

Steps:

• In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
• Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
• Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
• Bake at 375 degrees for one hour.