Roxanne Greens St Paul Rice Recipes

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ROXANNE GREEN'S ST PAUL RICE



ROXANNE GREEN'S ST PAUL RICE image

Categories     Side

Yield 1 dish

Number Of Ingredients 9

1 pound sausage
1 cup uncooked rice
2 envelopes Lipton Chicken Noodle Soup mix
4.5 cups water
1 large bell pepper, chopped
1 large onion, chopped
1 cup celery
1/2 cup slivered almonds
paprika

Steps:

  • Brown sausage and drain some fat. Leave some for flavor. Boil rice and noodle soup mix in 4.5 cups water for 10 minutes. Mix all ingredients together and put in 9x13 pan. Top with 1/2 cup slivered onions. Sprinkle with paprika. Bake at 350 for one hour.

RASPBERRY RED CABBAGE SLAW



Raspberry Red Cabbage Slaw image

This colorful slaw is a flavorful side dish I serve often for many family get-togethers.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 15

4 cups shredded red cabbage
2 cups shredded radicchio
2 cups watercress
2 cups fresh raspberries
1 jar (16 ounces) pickled beets, drained and chopped
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons red wine vinegar
2 tablespoons seedless raspberry jam
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Sliced almonds, optional

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegars, jam, allspice, salt and pepper flakes until blended. Drizzle over salad and toss to coat. Garnish with almonds if desired.

Nutrition Facts : Calories 97 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED TUNA AND MANGO SALAD



Grilled Tuna and Mango Salad image

Categories     Fish     Fruit     Broil     Low Cal     Backyard BBQ     Mango     Tuna     Bell Pepper     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 large mango, pitted peeled, cut into 1/4-inch-wide strips
3/4 cup chopped red onion
1/2 red bell pepper, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons olive oil
4 6-ounce tuna steaks (about 1 inch thick)
Vegetable oil

Steps:

  • Mix first 6 ingredients in medium bowl. Season with salt and pepper.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
  • Divide mango salad among 4 plates. Top with tuna and serve.

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