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Ingredients: Instructions  Notes The soup will keep in the refrigerator for up to 4 days. It will thicken up as the rice absorbs the liquid. When you reheat, you can add more beef broth.

Ingredients Instructions

Ingredients Instructions

Ingredients Instructions Notes

INGREDIENTS Filling Sauce INSTRUCTIONS  Filling Sauce NOTES MAKE AHEAD:  Can be assembled 12 hours in advance with fresh ground beef.  (You don’t want to assemble too far in advance because of the ground beef.)  Refrigerate until needed.  Let sit at room temperature while the oven preheats.  Bake as directed. FREEZER-FRIENDLY:  Bake first, cool and freeze…

Ingredients Instructions  Notes *The fish sauce, oyster sauce and chili paste can be found at most regular grocery stores in the Asian food aisle. The chili sauce could be substituted with sriracha hot sauce **Thai basil is traditionally used is this recipe and can be found at your local asian market.  However, regular sweet basil…

Ingredients For the Rice: For the Ragu Meat Sauce: For the Arancini Balls: Instructions For the Rice: For the Ragu Meat Sauce: For the Arancini Balls:

Ingredients Instructions Notes

Ingredients Instructions Notes • To make this ahead of time, assemble the casserole, cover, and store in the fridge for up to 2 days. Let it sit out for 30 minutes prior to baking. Bake at 350 degrees for 25-30 minutes. • Instead of mushrooms, you may choose to use frozen peas, carrots, and/or corn. • Leftovers…

Ingredients MEXICAN SPICES: Instructions Recipe Notes: 1. Rice – recipe works best with long grain white rice. Will also work with medium or short white rice grain, “standard” (unspecified) white rice, jasmine* or basmati rice*. Recipe as written won’t work with: brown rice, wild rice, risotto, paella rice, quinoa. 2. Corn – can also use frozen, 1…