Rice salads are a great way to use up bits and pieces of leftover ingredients. The important things are to cook the rice in lots of water, like pasta, so that it isn't starchy and sticky and to dress the rice while it is still warm.
Instructions
The purest chili I know is the Chili con Carne (chili with meat) of northern New Mexico. Dried whole chiles are toasted, soaked, pureed with only a few seasonings, and then cooked with chunks of browned beef. Never are there beans or tomatoes.
From The Improvisational Cook by Sally Schneider published October 2006..
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Does the ubiquitous can of Cream of Mushroom Soup belong in your kitchen? Grocery Guru Al Sicherman says "you betcha", but, Lynne Rossetto Kasper says - "think again"!
Tandoori chicken inspired this grilled vegetable recipe. With the Tandoori Spice Blend it comes together fast.
From Bread Alone, by Dan Leader & Judith Blahnik.
In the mountainous border country between Piacenza province and the region of Liguria, creamy mashed potatoes become fragrant with a saute of onion, parsley, fresh basil, and garlic. Fresh basil is vital here. The potatoes are especially good when they can sop up the sauces of a country-style braise like Maria Bertuzzi's Lemon Chicken. This recipe halves and doubles easily.