Rice

Remove stems from spinach; wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat

Prepare rice mix as package directs. When rice is cooked, add remaining ingredients; mix lightly to blend.

Cook the rice until dry. Meanwhile heat some olive oil in a large frying pan and fry the sliced onion and garlic.

Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender.

Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add Champagne; stir until absorbed.

Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tablespoons butter until it turns pink.

In pressure cooker, heat oil and butter. Add onions, potatoes and kale. Sauti over medium-high heat until kale wilts some and onions give off aroma.

Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red pepper, onion, ginger, and garlic. Reduce heat to low.

Lightly brown rice and onion in butter. Combine rice mixture, raisins, mushrooms, consomme, peanuts, and celery; mix well.

Combine all ingredients; spoon into a 2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour.

Saute onion in butter until golden. Combine consomme and water. Bring to a boil.

Place one third of the rice in a buttered baking dish.Cover with half the pineapple.

Bell peppers can be any color, but should be cut into 1-inch julienne strips.

Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter.

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.

Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown.

Prepare contents of rice and seasoning packets according to package directions. Meanwhile, melt butter in large saucepan.

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Saute carrots in butter until crisp, about 10 minutes. Add onions and apples cook 5 minutes longer. Stir in rice, salt, pepper and raisins.

Braise chopped onions in a little butter or bacon grease. Add soup and water to measure 2 cups.

Saute onion and green pepper in butter until tender. Dissolve bouillon in boiling water; add to onion and green pepper mixture.

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink

Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.