Herbed Rice Puffs Recipes

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

EASY HERB RICE

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

RICE COOKER HERB RICE

Steps:

• Rinse your rice until the water is clear. To do this add water, swirl the rice, drain. Repeat until the water is clear.
• Next measure your herbs and various other ingredients.
• Add the rice, water, butter, bouillon, onion powder, dried minced onion, basil, thyme and garlic powder.
• Make the rice following the white rice setting of your rice cooker.
• Once the rice is done, add the soy sauce, mix well and then fluff with a fork.
• Check seasoning and then serve.

FLUFFY HERBED APPETIZER PUFFS

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended.
• Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan.
• Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds.
• Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.

HERBED RICE PUFFS

Steps:

• Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs.
• Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.

HERBED RICE PUFFS

Steps:

• Beat egg and stir in rice, seasonings and cheese.
• Chill for an hour.
• Shape into balls and roll in bread crumbs.
• Deep fry until golden.
• You can make ahead and store in fridge for 12 hours. Just reheat in a 350 oven.