Chicken cacciatore and maple pecan rice pudding are two Farmhouse recipes. Both recipes call for Farmhouse products, including Farmhouse four-cheese pasta and Farmhouse long grain white rice.
To make chicken cacciatore, cook 1 cup each of sliced mushrooms, sliced red onions and sliced red and yellow bell peppers in 2 tablespoons of olive oil over medium heat for five to seven minutes, stirring often. Add 16 ounces of sliced chicken breasts, and cook for three to four minutes. Pour in 1/2 cup of white wine, and add 3 minced garlic cloves, 1 teaspoon of oregano and 1/2 teaspoon of basil.
Cook the mixture for three minutes, and stir in 14 ounces of canned diced tomatoes, 1 1/4 cups of water, 3/4 cup of milk and 5 ounces of Farmhouse four-cheese pasta with the seasoning packet. Simmer over a low boil for 12 minutes, stirring often. Let stand for five minutes, and top with 1/2 cup of grated Parmesan cheese.
To make maple pecan rice pudding, cook 1 1/2 cups of water, 1/8 teaspoon of salt and 1/2 cup of Farmhouse long grain white rice over a low boil for 20 minutes. Bring to a boil 1 1/2 cups of milk and 1/2 cup of roasted pecans, and let cool for 15 minutes.
Discard the pecans from the mixture, and stir in 1/2 cup of maple syrup, 2 eggs, 1 egg yolk, 1 teaspoon of vanilla and 1/4 teaspoon of cinnamon. Stir in the rice, and transfer the mixture to a greased souffle dish. Bake the pudding in a water bath at 350 degrees Fahrenheit for one hour. Let rest for 15 minutes, and serve with whipped cream and 1/2 cup of roasted pecan pieces.