MAKE A SLIM JIM RECIPES

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15 EASY TO MAKE PRISON RECIPES - GRAPHIC RECIPES



15 Easy to Make Prison Recipes - Graphic Recipes image

Rice bowl prison recipe can be the best way to get your share of yumminess! I wasn’t familiar with the beautiful potential of summer sausages. When I used them on the rice bowl, I was genuinely amazed by the ultimate unique flavor sausage flavor delivers to the bowl. The result is a beautiful and delicious taste after you pour all ingredients.

Provided by AbigailBradley

Categories     main

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

1/2 diced • Onion
1/2 diced • Bell pepper
8 Oz diced • Beef summer sausage
• Gochujang or Sriracha Hot Sauce
2 teaspoons • Minced garlic
1 pack Goya Sazon Con Culantro y Achiote
1-2 tbsp • Lime Juice
2 cups • Cooked rice
• Sweet Asian Chili Sauce
1 ear • Sweet corn, taken off the cob
¼ cup • Green olives
¼ cup, diced • Spicy dill pickles
1/2 cup • Monterey jack cheese
1/2 cup shredded or small dice.

Steps:

  • Use microwave and fry the onions for 3-5 minutes on high flame and summer sausage– stir it halfway.
  • Microwave the pre-cooked rice separately, as per the directions given on the packaging. Add the garlic salt and goya seasoning.
  • Take seasoned rice, stir onions with sausages with it.
  • Add up some olives, corn, pickles, peppers, and cheese. Stream some sweet chili sauce to balance out the taste.

Nutrition Facts : Calories 823 kcal, CarbohydrateContent 71 g, ProteinContent 36 g, FatContent 44 g, SaturatedFatContent 23 g, CholesterolContent 105 mg, SodiumContent 2029 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

TOMATO POTATO SOUP | RECIPE - RACHAEL RAY SHOW



Tomato Potato Soup | Recipe - Rachael Ray Show image

At 78, she proved it's never too late to publish your first cookbook. Now Italian cook Elisa Constantini is back with her second cookbook and this hearty vegetarian recipe.

Provided by Elisa Constantini

Number Of Ingredients 16

½ cup olive oil
5-6 garlic cloves
minced
4 medium potatoes
peeled and cut into small cubes
Salt and black pepper
2 (28-ounce) cans crushed tomatoes with basil
2 teaspoons tomato paste
½ cup chopped fresh parsley
¼ cup dry oregano
1 bay leaf
1 pound dry ditalini
mezzaluna pasta
or mini ravioli (a family favorite)
½ cup heavy cream
¼ cup freshly grated Pecorino Romano cheese

Steps:

  • In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
  • Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
  • In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
  • Stir occasionally to avoid burning
  • Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
  • Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
  • As your pasta is cooking, add the heavy cream to the tomato and potato mixture
  • (The potatoes should be soft, but not falling apart
  • ) Add additional salt to taste
  • Drain the pasta well and add to the tomato and potato mixture
  • Ladle into bowls and garnish with the cheese
  • Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
  • Copyright © 2017 by Elisa Constantini with Frank Constantini
  • Used with permission by Sterling Epicure
  • All rights reserved
  • Potato-Parsnip Soup with Grilled Cheese and Pears

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