Mix together the shrimp, chicken, egg, and cornstarch.
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
f butter through the cooked chinese black rice - cooked using instructions on
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
eserve 1 cup for the soup.
Cut mushrooms into quarters
ucepan or Dutch oven combine rice and water over high heat
Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300\u00b0F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2\" squares.
Store in a canister until needed, but do not freeze.
Sizzling rice: heat the 4 cups of
Brown together
ground beef and onion.
Mix with chicken rice soup,
water,
cream
of
mushroom
soup, rice, soy sauce, chopped celery
and
Worcestershire sauce.
Put in baking dish. Bake at 350\u00b0 for 1 hour.
Chop meat into 1/2-inch cubes and brown in small amount of oil.
Drain when done.
Cook celery and onions in small amount of water until soft; drain.
Add the cooked vegetables to the prepared meat; also add the soy sauce, rice (uncooked), chicken and rice soup and cream of mushroom soup; mix together and place in casserole dish.
Bake, uncovered, at 350\u00b0 for 1 1/2 hours. Remember to stir a few times while cooking.
Serves 6 to 8.
Heat oven to 350\u00b0. Cover bottom of 9 x 13 pan with dry Minute rice (just cover bottom). Cover dry rice with the cooked hamburger. Drain most of water from vegetables. Spread vegetables over burger. Pour chicken and rice soup over top of vegetables. Spread mushroom soup in thin layer to cover complete pan. Cook in oven 40 minutes or until bubbles in center.
Cook rice and cool.
Divide rice into 8 portions.
With hands, shape and press each portion into a 2-inch patty.
Thaw pea pods by running hot water over them; cut pea pods into 1-inch lengths.
In saucepan, heat chicken broth to boiling.
Add pea pods, shrimp, bok choy and water chestnuts.
Simmer 2 minutes. Reduce heat and keep warm.
he water runs clear; soak rice in water to cover for
Laotian Chicken Rice Soup.
Fill the largest pot
Brush mustard over both sides of pork chops.
Coat with flour. Brown in oil in skillet.
Place rice in a 9 x 15-inch baking dish and top with pork chops.
Sprinkle with onion soup mix.
Mix chicken and rice soup with 1 soup can water in bowl.
Pour over pork chops.
Bake at 350\u00b0 for 45 to 60 minutes or until pork chops are tender.
Yields 6 servings.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat.
Remove chops to platter.
Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water.
Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
Cook the rice according to package directions.
Preheat a large soup pot
Fry hamburger and onions.
Mix 2 cans of chicken rice soup, 2 cans of cream of mushroom soup, 1 1/2 cans of water.
Mix all together then 1 1/2 c. Uncle Ben's rice.
Bake 45 minutes - 1 hour at 375\u00b0.
Add Soy sauce on top (optional).
Feeds about 10 people.