Best Aunt Kathys Rice Salad Recipes
COLD WILD RICE SALAD
Steps:
- Prep: Begin by cooking the box of rice as per the boxed directions, use the seasoning packet if one is included. You want the rice cold to complete the salad, once it is finished cooking you can cool it down by placing it in the refrigerator while you prepare the rest of the ingredients.
- Next, prepare the chicken breasts by cooking and seasoning to your preference. You can also save time and energy by using a store bought rotisserie chicken. Chop or shred the chicken into bite size pieces and set aside until ready to use.
- Then, wash and slice/dice the green onions, red pepper, peas, and avocado. Set aside.
- Dressing: In a small bowl, combine the minced garlic, mustard, salt, pepper, sugar, red wine vinegar, and olive oil and blend lightly. Refrigerate until ready to assemble salad.
- Assemble: In a large bowl, combine the rice, chicken and all the chopped vegetables. Then pour the dressing over the top and stir to combine all together. Serve cold rice salad immediately and enjoy!
Nutrition Facts : Calories 361 kcal, Carbohydrate 10 g, Protein 21 g, Fat 28 g, SaturatedFat 4 g, TransFat 0.01 g, Cholesterol 54 mg, Sodium 271 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 22 g, ServingSize 1 serving
AUNT KATHY'S FAMOUS SEAFOOD RICE CASSEROLE
Make and share this Aunt Kathy's famous Seafood Rice Casserole recipe from Food.com.
Provided by BobKat
Categories White Rice
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in fry pan, add oil.
- Saute mushrooms, celery and onion in butter/oil mixture until mushroom juices are released.
- Add mushroom soup.
- Remove from heat and add hot sauce and worcestershire sauce.
- In a large bowl, gently fold rice, cheese,crab and shrimp together.
- Add cooked sauce.
- Place all ingredients in a large, lightly oiled casserole dish, and bake for 1 hour at 325 uncovered.
- Sprinkle with fresh ground pepper to taste.
- Serve with salad and crusty bread.
Nutrition Facts : Calories 1129.7, Fat 68.4, SaturatedFat 37.2, Cholesterol 373.6, Sodium 2284.6, Carbohydrate 49.9, Fiber 1.1, Sugar 4.1, Protein 76.8
AUNT KATHY'S TORTILLA SOUP
This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!
Provided by Melissa S.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 9 g, Cholesterol 130.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 44 g, SaturatedFat 3.9 g, Sodium 1082.3 mg, Sugar 4 g
AUNT KATHY'S FRENCH POTATO SALAD
My Aunt Kathy is a great cook and this is her version of potato salad. No yellow mustard, eggs or pickle relish. Much more elegant option. She serves it at ladies luncheons and family gatherings. There is never any left. I am asked to bring this to most BBQ's. I added crisp bacon to it for a twist.
Provided by Nancy R @Robeyone
Categories Potatoes
Number Of Ingredients 11
Steps:
- Steam and cool potatoes. Making sure that they are still some what firm for slicing.
- Cut cooled and unpeeled potatoes into 1/8" slices
- Mix the remaining ingredients in a bowl. Pour over the potatoes. Toss to coat Chill well. Better the next day as the flavors meld.
- If adding bacon do right before serving. Mix it in and garnish with it as well.
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