Ingredients:
- 1 cup of Dixie Lily or China Doll white rice
- 1/2 lb of fresh Sashimi-Grade Tuna
- ½ of a mango
- ½ of a cucumber
- ½ of an avocado
- 2 tsp. of sesame oil
- 2 tbsp. of soy sauce
- 1 tsp of toasted sesame seeds
- 1 tsp. of rice vinegar
- ½ tsp. of sriracha
Instructions:
- Follow directions on bag for rice
- Set cooked rice aside
- Slice tuna into small cubes
- In a bowl, combine soy sauce, rice vinegar, sesame oil, sriracha, and sesame seeds
- Add sliced tuna to sauce bowl and cover
- Let marinate for 30 minutes in the refrigerator
- Slice cucumber and avocado and cube mango
- Add all ingredients to rice and garnish with more sesame seeds
Ingredients
- 3 cups of China Doll or Dixie Lily black eyed peas
- ½ tablespoon of butter or cooking oil
- 1 pound of Conecuh sausage, chopped
- 1 cup of chopped onion
- 1 package of Knorr vegetable recipe mix seasoning
- 1 (32 ounce) carton of low sodium chicken broth
- 4 cups of water
- 1 1 pound bag of frozen turnip greens, thawed or fresh cooked turnips
- ½ teaspoon of garlic powder
- ¼ teaspoon of freshly cracked black pepper
- 1 teaspoon of hot sauce
Instructions:
- Follow directions on package for black eyed peas
- Heat butter or oil in a soup pot
- Add chopped sausage and cook until lightly browned
- Add onions and stir for 3-5 minutes or until tender
- Add vegetable soup seasoning mix and combine
- Stir in broth and all remaining ingredients and bring to a boil
- Reduce heat to low
- Let simmer for 20 minutes
- Add hot sauce
- Serve warm with cornbread
Ingredients:
- 1 bag of China Doll red kidney beans
- 1 cup of China Doll white rice (optional)
- 2 tbsp of vegetable oil
- 1 15 oz can of coconut milk
- 2 medium onions
- 4 pureed medium tomatoes or 1 15 oz can of crushed tomatoes
- 2 cloves of garlic
- 2 tbsp of grated ginger
- 2 tbsp of cilantro
- 1 tbsp of garam masala
- ½ tsp of cumin (optional)
- ½ tsp of turmeric (optional)
- 1 tsp of red chili powder or red pepper flakes
- ¾ tsp of salt
Instructions:
- Follow directions on package for kidney beans and rice (if desired)
- Chop onion and grate ginger
- Heat oil in a large pot and saute onion, garlic, ginger, and garam masala over medium/high heat
- Cook for 3-5 minutes
- Add tomatoes, beans, and coconut milk to pot
- Bring pot to simmer and let cook for 10-12 minutes
- Add seasonings and top with cilantro
- Serve warm or over rice
Ingredients:
- 1 cup of China Doll or Dixie Lily brown rice
- ½ cup of mild salsa
- 1 tsp of cumin
- ½ tsp of salt
- 1 tsp of lime juice
Instructions:
- Add 3 cups of water to a pot and bring to a boil
- Add rice and bring to a boil again
- Reduce heat and add salsa, cumin, and salt
- Cover and let simmer for 45 minutes
- Add extra water if the mixture is too chunky
- Remove from heat and let rice sit covered for 15 minutes
- Top with cilantro and lime
Ingredients:
- 1 bag of China Doll baby lima beans
- 3 tbsp of lemon juice
- 2 tbsp of olive oil
- 2 cloves of garlic
- ¼ cup of chopped basil
- 2 tbsp of tahini
- ½ tsp of salt
- ¼ tsp of pepper
Instructions:
- Follow directions on bag for beans
- Keep ⅓ of the cooking liquid and save for later
- Add all ingredients to food processor and blend until smooth
- If needed, add reserved cooking liquid to thin mixture
- Serve with pita, crackers, or veggies
Ingredients:
- 3 cups of white rice
- 2 eggs
- ½ cup of chopped carrots
- ½ cup of peas
- ½ cup of onions
- 1 ½ teaspoons of minced garlic
- 4 tablespoons of soy sauce
- 2 tablespoons of lemon juice
- 3 tablespoons of butter
- Olive oil
- Green onions
Instructions:
- Follow directions on bag for rice.
- Sauté vegetables and garlic in olive oil over medium-high heat for 3 minutes or until onions are soft in a skillet.
- Push vegetables to one side of the skillet and crack eggs into the pan.
- Scramble eggs until fully cooked.
- Add cooked rice and butter to the skillet.
- Cook for around 5 minutes, stirring frequently.
- Add soy sauce and lemon juice.
- Garnish with green onions.
- Add salt and pepper to taste.
Ingredients:
- 1 cup of Dixie Lily cornmeal
- 2 cups of all purpose flour
- ½ tsp of baking soda
- 1 tbsp baking powder
- 1 stick of unsalted butter
- 1 cup of buttermilk
- 3 tablespoons of honey
- 1 tsp of salt
Instructions:
- Preheat oven to 450 degrees
- Combine all dry ingredients in a bowl
- Cut butter into small cubes
- Add butter to dry mixture, stirring with each addition using two forks or a pastry blender
- Continue mixing until it looks like coarse crumbles
- Pour in buttermilk and honey
- Mix well so that the dough becomes sticky and forms a ball
- Add a small amount of flour to a flat surface or pastry mat and knead the dough
- Roll out dough
- Use a biscuit cutter (or upside down glass or can) to create 2 inch circles, dipping the cutter into flour with each new biscuit
- Place biscuits on baking sheet
- Lightly brush more buttermilk onto the tops of the biscuits
- Bake for 15 minutes or until the tops have browned
- Serve with jelly, butter, honey, or syrup.
Ingredients:
- ¼ cup of Dixie Lily cornmeal
- ¼ cup of all-purpose flour
- 2 cups of corn
- ¼ cup of half and half
- 1 egg
- ½ cup of shredded cheese of your choice
- 1 tsp of paprika
- ½ tsp of salt
- ¼ tsp of pepper
- 1 tbsp of cooking oil
Instructions:
- Combine dry ingredients in a large bowl
- Mix in corn
- In a separate bowl, whisk together egg and half and half
- Add wet ingredients to large bowl and mix well
- In a skillet, heat oil over medium heat
- With a spoon, pour ¼ of mixture into pan at a time to form patties
- Cook for 4 minutes or until brown on both sides
Ingredients:
- 1 cup of Dixie Lily yellow rice
- 1lb. of sausage (original, Italian, or spicy)
- 1 can of crescent rolls
- 8 oz. of cream cheese
- 6 eggs
- Shredded cheese of your choice
- Salt
- Pepper
- Creole seasoning
Instructions:
- Preheat oven to 350 degrees
- Follow directions on package for rice
- Brown sausage in a pan over stove and drain grease
- Melt in block of cream cheese over sausage
- In a separate bowl, beat eggs
- Press crescent rolls into 9×13 baking dish and smooth seams
- Add cooked rice
- Layer the sausage and cream cheese over rice
- Pour beaten eggs on top
- Cover with cheese
- Top with salt, pepper, and creole seasoning if desired
- Bake for 30-35 minutes
Ingredients:
- 1 bag of Dixie Lily black eyed peas
- ⅓ cup of cilantro
- 1 large tomato
- 1 bell pepper
- ½ of a red onion
- 1 jalapeño (optional)
- ¼ cup of rice vinegar or italian dressing
- Salt
- Pepper
Instructions:
- Follow directions on bag for peas
- Cut tomato, pepper, onion, and jalapeño.
- Add cooked peas, chopped vegetables, and cilantro to a bowl and combine.
- Add vinegar or Italian dressing into mixture.
- Add salt and pepper to taste.
- Toss salad and serve cold.
