Miller Family Recipes

1 T olive oil 3 large garlic cloves, thinly sliced 1 c long-grain white rice 2 c water 2 T fresh lime (or lemon) juice 1 t salt 2 T minced fresh cilantro 2 t lime (or lemon) zest, minced Heat oil in a saucepan over medium-high. Add garlic; saute 3 minutes, or until golden brown. Stir in rice; saute 2 minutes. Add water, juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed. Stir in cilantro and zest.

4 t olive oil 1 medium onion, coarsely chopped 1 pound ground beef 14 (8-oz package) manicotti 1 (15-oz) container whole-milk ricotta 3 c shredded mozarella 1 c grated Parmesan 2 T chopped fresh Italian parsley leaves 2 garlic cloves, minced 3 c marinara sauce 2 T butter, cut into pieces Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the oil, onion and ground beek. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mis. Stir the cooled meat mixture into the cheese mix...

4 c cooked elbow macaroni, drained 2 c grated cheddar cheese 3 eggs, beaten 1/2 c sour cream 4 T butter, cut into pieces 1/2 t salt 1 c milk Preheat oven toe 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheese. In a separate bowl, combine the remaining ingredients and add the to macaroni mixture. Pour macaroni into a casserole dish and bake for 30-40 minutes. Top with additional cheese if desired.